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|The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
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Author: Sandor Ellix Katz
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.
While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information―how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.
With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.
Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first―and only―of its kind.
- Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
- Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
- Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods
- The Artisanal Vinegar Maker's Handbook
- The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea
- Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments
- Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
- Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond
- Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen
- Sauer Stones - Large Glass Fermentation Weights for Mason Jar Fermentation, Preservation and Pickling - Fits ANY WIDE MOUTH MASON JAR - 4 Pack
|Tequila Mockingbird: Cocktails with a Literary Twist
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Author: Tim Federle
Brand: Tim Federle
"A gem." -BuzzFeed
Even if you don't have a B.A. in English, tonight you're gonna drink like you do!
From barflies to book clubs, Tequila Mockingbird is the world's bestselling cocktail book for the literary obsessed. Featuring 65 delicious drink recipes paired with wry commentary on history's most beloved novels, Tequila Mockingbird also includes bar bites, drinking games, and whimsical illustrations throughout. Drinks include:
2013 Goodreads Choice Award (Food & Cookbooks)
- The Pitcher of Dorian Grey Goose
- The Last of the Mojitos
- Love in the Time of Kahlua
- Romeo and Julep
- A Rum of One's Own
- Are You There, God? It's Me, Margarita
- Vermouth the Bell Tolls
Entertainment Weekly Great Gifts for Book Lovers
BookPage Best of 2013
Clue on Jeopardy
- Tequila Mockingbird Cocktails with a Literary Twist
|Liquid Intelligence: The Art and Science of the Perfect Cocktail
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Author: Dave Arnold
Brand: Arnold Dave
Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award.
A revolutionary approach to making better-looking, better-tasting drinks.
In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked.
With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like.
Years of rigorous experimentation and study―botched attempts and inspired solutions―have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple―how ice forms and how to make crystal-clear cubes in your own freezer―and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns.
Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft.
Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic.
Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard―one that no bartender or drink enthusiast should be without. 450 color photographs
- Liquid Intelligence The Art and Science of the Perfect Cocktail
|The Drunken Botanist
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Author: Amy Stewart
Brand: Algonquin Books of Chapel Hill
A New York Times Bestseller
Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.
Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs--but each represents a unique cultural contribution to our global drinking traditions and our history.
This fascinating concoction of biology, chemistry, history, etymology, and mixology--with more than fifty drink recipes and growing tips for gardeners--will make you the most popular guest at any cocktail party.
(from the catalog)
An Amazon Best Book of the Month, March 2013: Peppered with fascinating facts and well-chosen anecdotes, Amy Stewart’s brisk tour of the origin of spirits acquaints the curious cocktail fan with every conceivable ingredient. Starting with the classics (from agave to wheat), she touches on obscure sources--including a tree that dates to the dinosaur age--before delving into the herbs, spices, flowers, trees, fruits, and nuts that give the world’s greatest drinks distinctive flavors. Along the way, you’ll enjoy sidebars on bugs in booze and inspired drink recipes with backstories that make lively cocktail party conversation. Like Wicked Plants, this delightfully informative, handsome volume isn’t intended as a complete reference or DIY guide, but it will demystify and heighten your appreciation of every intoxicating plant you imbibe. --Mari Malcolm
- Learn the origins of the worlds most popular beverages
- Distilled & fermented libations
- Includes tasty recipes and gardening tips
|Kevin Zraly Windows on the World Complete Wine Course: Revised and Expanded Edition
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Author: Kevin Zraly
With more than three million copies sold, this perennial bestseller by James Beard Lifetime Achievement Award Winner Kevin Zraly is the most popular wine guide on the market.
“When it comes to beginners’ wine guides, Windows on the World Complete Wine Course is one of the perennial best.” —Wall Street Journal
In the clear, engaging style that has made this comprehensive book a national and international favorite for more than three decades, Kevin Zraly—America's ultimate wine educator and the creator of the Windows on the World Wine School—demystifies every aspect of wine: from grape varieties and their flavors, different types and styles of wines, and how they’re produced, to the latest winemaking developments, how to read a wine label, and the physiology of smell and taste. Covering the world of wine from the renowned reds of Bordeaux and California to the cutting-edge whites of Washington State and New Zealand, this essential volume features lush new photographs, a wealth of enlightening infographics, clear maps of each region, guided tastings, the best 500 wines in the world under $30, and hundreds of labels to help you identify wines worth tasting. Completing this must-have guide are notes on food pairings, frequently asked questions, a directory of resources, and a glossary of select terms. This newly revised and expanded 2017 edition introduces a fresh new interior design, the latest vintages to savor, and much more for beginners and experts alike. The Windows on the World Complete Wine Course will give you all the tools you need to discover and enjoy the perfect wines for you.
Quick, what's the correct way to open a wine bottle? Bonus round: what are the 13 grape types permitted in Chateauneuf-du-Pape?
Whatever your score on the above, you're bound to enjoy the Windows on the World Complete Wine Course. Subtitled Millennium Edition, this 14th annual update is again authored by Kevin Zraly, founder and teacher of the Wine School, begun in 1976 as an offshoot of New York's Windows on the World restaurant. On 200 colorful and clutter-free pages full of maps, wine labels, and sidebars full of facts and anecdotes, Zraly acts as your Sherpa through eight classes. Chapters 1 through 3 circumnavigate the white wines of France, the New World, and Germany; 4 through 8 explore the reds of France, California, Iberia, Australia, and South America, concluding with a section on champagne, port, and sherry.
As wine guru, Kevin Zraly is opinionated, knowledgeable, and patient. His skill at talking novice wine devotees off the ledge is especially evident in the chapters on Burgundy and Germany, with their notoriously confusing wine labels. Study Zraly's careful parsing and annotation of a German label and you'll be able to tell the region from the town from the vineyard the next time someone hands you a Mosel-Saar-Ruwer Ürziger Würzgarten Riesling Spätlese.
But any book that calls itself a "Complete Wine Course" sets the Barbera pretty high--sometimes too high. Oregon and Washington States share one page while New York State rates two and a half. Certainly a millennium edition could scare up another paragraph for the red-hot Pacific Northwest. And two chapters following the classes--"Creating an Exemplary Restaurant Wine List" and "Award-Winning Wine Lists"--seem little more than padding.
But these are small quibbles about a handsome and approachable volume that will take you from Amarone to Zind-Humbrecht with confidence. Whether you're a true cork dork or someone who doesn't know their Alsace from their elbow, you could certainly do worse than pressing your nose up against these windows on the world. --Tony Mason
|The World Atlas of Wine, 7th Edition
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List price: $60.00
Author: Hugh Johnson
The seventh edition will confirm the status of The World Atlas of Wine as the most essential and authoritative wine reference work. Reflecting the changing nature of the wine scene, the Atlas details developments in climate, technique and fashion as well as new regulations made over the last six years. A new Australian map highlights the importance of cool-climate regions as global warming takes effect, for example,while dynamic regions such as coastal Croatia, South Africa's Swartland and Ningxia in China are covered for the first time. The world's increasing appetite for wine is matched by a growing thirst for knowledge,which this book will amply satisfy.
|Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.)
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Author: Anthony Bourdain
A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—now with all-new, never-before-published material.
Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn
- Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (P.S.)
- A Cook's Tour: Global Adventures in Extreme Cuisines
- The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef
- Appetites: A Cookbook
- Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
- The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
- The Making of a Chef: Mastering Heat at the Culinary Institute of America
- Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
- The Hundred-Foot Journey
- No Reservations: Around the World on an Empty Stomach
|Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook
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Author: Isa Chandra Moskowitz
Vegan powerhouses Isa Chandra Moskowitz and Terry Romero update their beloved cookbook with 25 new dishes, revisions throughout for more than 250 recipes, stunning color photos, and tips for making your kitchen a vegan paradise.
Who knew vegetables could taste so good? Vegan powerhouses Isa Chandra Moskowitz and Terry Romero bring a brand new edition of this beloved vegan cookbook to celebrate its 10th anniversary. You'll find 25 new dishes and updates throughout for more than 250 recipes (everything from basics to desserts), stunning color photos, and tips for making your kitchen a vegan paradise. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. Veganomicon also includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap.
- Vegan Richa's Everyday Kitchen: Epic Anytime Recipes with a World of Flavor
- Chloe Flavor: Saucy, Crispy, Spicy, Vegan
- Field Roast: 101 Artisan Vegan Meat Recipes to Cook, Share, and Savor
- The Main Street Vegan Academy Cookbook: Over 100 Plant-Sourced Recipes Plus Practical Tips for the Healthiest, Most Compassionate You
- Fuss-Free Vegan: 101 Everyday Comfort Food Favorites, Veganized
- The Edgy Veg: 138 Carnivore-Approved Vegan Recipes
- Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul
- The How Not to Die Cookbook: 100+ Recipes to Help Prevent and Reverse Disease
- This Cheese is Nuts!: Delicious Vegan Cheese at Home
- The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant That Revolutionized Eating in America
|A History of the World in 6 Glasses
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Author: Tom Standage
Brand: Tom Standage
From beer to Coca-Cola, the six drinks that have helped shape human history.
Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period.
A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola. Beer was first made in the Fertile Crescent and by 3000 B.C.E. was so important to Mesopotamia and Egypt that it was used to pay wages. In ancient Greece wine became the main export of her vast seaborne trade, helping spread Greek culture abroad. Spirits such as brandy and rum fueled the Age of Exploration, fortifying seamen on long voyages and oiling the pernicious slave trade. Although coffee originated in the Arab world, it stoked revolutionary thought in Europe during the Age of Reason, when coffeehouses became centers of intellectual exchange. And hundreds of years after the Chinese began drinking tea, it became especially popular in Britain, with far-reaching effects on British foreign policy. Finally, though carbonated drinks were invented in 18th-century Europe they became a 20th-century phenomenon, and Coca-Cola in particular is the leading symbol of globalization.
For Tom Standage, each drink is a kind of technology, a catalyst for advancing culture by which he demonstrates the intricate interplay of different civilizations. You may never look at your favorite drink the same way again.
- History of the World in 6 Glasses
|Distillery Cats: Profiles in Courage of the World's Most Spirited Mousers
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Author: Brad Thomas Parsons
Distillery Cats contains the whimsical tales of working cats in distilleries around the world, with charming illustrations of the beloved mousers.
Distillery Cats cheekily tells the tale of the historical role of these spirited cats and their evolution from organic pest control to current brand ambassadors. James Beard Award-winning author (and noted cat enthusiast) Brad Thomas Parsons profiles 30 of the world's most adorable and lovable distillery cats, featuring "interviews," a hand-drawn portrait of each cat, plus trading card-style stat sheets with figures like "super-power" and "mice killed." Featuring 15 cocktail recipes to enjoy while you page through, Distillery Cats is a quirky but essential addition to any cat or spirits lover's bookshelf.
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