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Beer and Veg has everything you need to enjoy great craft beer with vegetarian and vegan food, including the best suggestions for how to perfectly pair your beer to whatever dish you're eating, as well as 80 recipes which use beer as an ingredient. The introduction covers how to approach beer with vegetarian/vegan food; then there are tips and tricks on matching beer and food; how to cook with beer in veg/vegan dishes; an extended section of different beer styles and foods to enjoy with them; and then a selection of 80 great recipes using beer as an ingredient. The suggestions made in the book will cover beers from around the world, plus many common and popular dishes. The recipes are a mix of vegetarian and vegan, with vegan options available for most dishes. Having switched to a vegetarian and vegan diet himself in the last two years, author and award-winning beer writer Mark Dredge is the perfect person to help you merge the worlds of craft beer and plant-based food.
Colonial New England was awash in ales, beers, wines, cider and
spirits. Everyone from teenage farmworkers to our founding fathers
imbibed heartily and often. Tipples at breakfast, lunch, teatime
and dinner were the norm, and low-alcohol hard cider was sometimes
even a part of children's lives. This burgeoning cocktail culture
reflected the New World's abundance of raw materials: apples, sugar
and molasses, wild berries and hops. This plentiful drinking
sustained a slew of smoky taverns and inns--watering holes that
became vital meeting places and the nexuses of unrest as the
Revolution brewed. New England food and drinks writer Corin Hirsch
explores the origins and taste of the favorite potations of early
Americans and offers some modern-day recipes to revive them
A spirited new translation of a forgotten classic, shot through with timeless wisdom Is there an art to drinking alcohol? Can drinking ever be a virtue? The Renaissance humanist and neoclassical poet Vincent Obsopoeus (ca. 1498-1539) thought so. In the winelands of sixteenth-century Germany, he witnessed the birth of a poisonous new culture of bingeing, hazing, peer pressure, and competitive drinking. Alarmed, and inspired by the Roman poet Ovid's Art of Love, he wrote The Art of Drinking (De Arte Bibendi) (1536), a how-to manual for drinking with pleasure and discrimination. In How to Drink, Michael Fontaine offers the first proper English translation of Obsopoeus's text, rendering his poetry into spirited, contemporary prose and uncorking a forgotten classic that will appeal to drinkers of all kinds and (legal) ages. Arguing that moderation, not abstinence, is the key to lasting sobriety, and that drinking can be a virtue if it is done with rules and limits, Obsopoeus teaches us how to manage our drinking, how to win friends at social gatherings, and how to give a proper toast. But he also says that drinking to excess on occasion is okay-and he even tells us how to win drinking games, citing extensive personal experience. Complete with the original Latin on facing pages, this sparkling work is as intoxicating today as when it was first published.
Go beyond the bottle and step inside the minds- and vines- of Virginia's burgeoning wine industry in this groundbreaking volume. Join grape grower and industry insider Walker Elliott Rowe as he guides you through some of the top vineyards and wineries in the Old Dominion. Rowe explores the minds of pioneering winemakers and vineyard owners, stitches together an account of the wine industry's foundation in Virginia, from Jamestown to Jefferson to Barboursville, and uncovers the fascinating missing chapter in Virginia wine history. As the Philip Carter Winery's motto explains, 'Before there was Jefferson, there was Carter.'
Rowe goes behind the scenes to interview migrant workers who toil daily in the vineyards, makes the rounds in Richmond with an industry lobbyist and talks shop with winemakers on the science and techniques that have helped put the Virginia wine industry on the map. Also included are twenty-four stunning color photographs from professional photographer Jonathan Timmes and a foreword by noted wine journalist Richard Leahy.
"The Book for Cider Lovers"--New York Times Today, food is being reconsidered. It's a front-and-center topic in everything from politics to art, from science to economics. We know now that leaving food to government and industry specialists was one of the twentieth century's greatest mistakes. The question is where do we go from here. Author Andy Brennan describes uncultivation as a process: It involves exploring the wild; recognizing that much of nature is omitted from our conventional ways of seeing and doing things (our cultivations); and realizing the advantages to embracing what we've somehow forgotten or ignored. For most of us this process can be difficult, like swimming against the strong current of our modern culture. The hero of this book is the wild apple. Uncultivated follows Brennan's twenty-four-year history with naturalized trees and shows how they have guided him toward successes in agriculture, in the art of cider making, and in creating a small-farm business. The book contains useful information relevant to those particular fields, but is designed to connect the wild to a far greater audience, skillfully blending cultural criticism with a food activist's agenda. Apples rank among the most manipulated crops in the world, because not only do farmers want perfect fruit, they also assume the health of the tree depends on human intervention. Yet wild trees live all around us, and left to their own devices, they achieve different forms of success that modernity fails to apprehend. Andy Brennan learned of the health and taste advantages of such trees, and by emulating nature in his orchard (and in his cider) he has also enjoyed environmental and financial benefits. None of this would be possible by following today's prevailing winds of apple cultivation. In all fields, our cultural perspective is limited by a parallel proclivity. It's not just agriculture: we all must fight tendencies toward specialization, efficiency, linear thought, and predetermined growth. We have cultivated those tendencies at the exclusion of nature's full range. If Uncultivated is about faith in nature, and the power it has to deliver us from our own mistakes, then wild apple trees have already shown us the way.
Almost every culture on earth has drink, and where there's drink there's drunkenness. But in every age and in every place drunkenness is a little bit different. It can be religious, it can be sexual, it can be the duty of kings or the relief of peasants. It can be an offering to the ancestors, or a way of marking the end of a day's work. It can send you to sleep, or send you into battle. A Short History of Drunkenness traces humankind's love affair with booze from our primate ancestors through to Prohibition, answering every possible question along the way: What did people drink? How much? Who did the drinking? Of the many possible reasons, why? On the way, learn about the Neolithic Shamans, who drank to communicate with the spirit world (no pun intended), marvel at how Greeks got giddy and Romans got rat-arsed, and find out how bars in the Wild West were never quite like in the movies. This is a history of the world at its inebriated best.
Boozy ice lollies you can make at home. The sun is out, the mercury is finally hitting 30 degees ... what better way to toast the start of summer than with a frozen cocktail - on a stick! With the onset of summer, the alcoholic ice-lolly trend is getting BIG. The adult popsicle market is one of the fastest-growing product areas in the ice cream market, with sales up 23% to GBP40m in the past year, according to Kantar Worldpanel. From high-end gourmet ice pops on the festival scene to mass-market popsicles that were a sell-out at Aldi, people's appetite for frozen booze is growing. Even Fortnum and Mason have produced their own alcoholic ice-lollies for the best people. But why go for shop-bought, when you can easily mix and freeze these drinks at home, and never spill a drop. This book provides 60 recipes for popsicles, slushies and ice-creamy frozen drinks, with stylish photography.
Author Michael Sanders spent two years in the vineyards of southwest France with three families whose destinies are determined each year, every year, by the soil, the weather, and the quality of the grape, and shared with them the hopes of spring, the anguish of summer drought, and the mad rush of the fall harvest. In Families of the Vine, he offers a vivid, heartfelt portrait of these authentic winemakers in a fascinating, intensely human saga of strength, dedication, and savoir faire. Though their wines may differ, they all share a powerful, uncompromising passion for the timeless craft that defines them.
This critically acclaimed guide to whiskeys of all types is back in print with its comprehensive coverage of every conceivable whiskey in precise, detailed, easy to understand yet delightful to read descriptions. While specially designed for quick and easy reference, the book is tastefully produced and handsome in its own right the perfect gentleman s gift. Featuring over a thousand entries, this handbook discusses the world s leading and lesser-known whiskeys, making it an ideal source for the aficionado and the budding novice alike. Every traditional type of whiskey is included: Scotch single malt, blends, vatted malts, single grains, and Irish, as well as those from the new world (bourbon, rye, and Canadian). The book also takes a serious look at trendy new whiskeys emerging from Japan and continental Europe and explores how unique flavours are created through variations of ingredients, distilling techniques, and aging. Organized alphabetically in the style of a dictionary, the volume is rounded out with additional advice on serving, collecting, and storage. Every manner and nuance of whiskey is discussed between the book s elegant covers.
Shortly after graduating from the University of Glasgow in 1934, Elizabeth "Bessie" Williamson began working as a temporary secretary at the Laphroaig Distillery on the Scottish island Islay. Williamson quickly found herself joining the boys in the tasting room, studying the distillation process, and winning them over with her knowledge of Scottish whisky. After the owner of Laphroaig passed away, Williamson took over the prestigious company and became the spokesperson in America for the entire Scotch whisky industry. Impressing clients and showing her passion as the Scotch Whisky Association's trade ambassador, she soon gained fame within the industry. Whiskey Women tells the tales of women who have created this industry, from Mesopotamia's first beer brewers and distillers to America's rough-and-tough bootleggers during Prohibition. Women have long distilled, marketed, and owned significant shares in spirits companies, including Bushmills, Johnnie Walker, and Maker's Mark. Williamson's story is one of many among the influential women who greatly influenced Scotch, bourbon, and Irish whiskey. Until now their stories have remained untold.
Winner of the Fortnum and Mason Best Debut Drink Book Award 2017 From renowned booze correspondent Henry Jeffreys comes this rich and full-bodied history of Britain and the Empire, told through the improbable but true stories of how the world's favourite alcoholic drinks came to be. Read about how we owe the champagne we drink today to seventeenth-century methods for making sparkling cider; how madeira and India Pale Ale became legendary for their ability to withstand the long, hot journeys to Britain's burgeoning overseas territories; and why whisky became the familiar choice for weary empire builders who longed for home. Jeffreys traces the impact of alcohol on British culture and society: literature, science, philosophy and even religion have reflections in the bottom of a glass. Filled to the brim with fascinating trivia and recommendations for how to enjoy these drinks today, you could even drink along as you read... So, raise your glass to the Empire of Booze!
More than seventy tasters have travelled around Italy to source the very best wines. The tastings - all blind - took place in consortiums and local chambers of commerce and were supported by experts in the field, sommeliers and trade buyers. The guide is completely accessible, organised in a simple, clear and functional way. Sections are arranged by individual winery - name, address, number of hectares of vineyard, method of cultivation (conventional, organic, biodynamic or natural). Entries are descriptive, of history and geographical region; evaluating the wines by the celebrated method of Bicchieri, or glasses, ranging from one, to a maximum of Tre Bicchieri. The guide also pays special attention to wineries that are eco-sensitive, awarding Tre Bicchieri Verdi to bottles that come from those with a particular regard for the environment.
Not every revolution requires an insurrection, and not every renaissance begins in salons, galleries or cloistered chambers. The cocktail seemed an unlikely candidate to start either a revolution or a renaissance, but somehow over the past decade, it has managed to become the center of both. Today the cocktail is celebrated at week-long conferences and festivals that draw thousands. Taking cues from a wider culinary movement that's been building steam for decades, craft-cocktail bars (and the bartenders and writers who inhabit them) are digging in the depths of the drink's rich history and apply these fresh-taught lessons to new drinks, appropriating techniques and skills acquired everywhere from centuries-old handbooks. However, as fascinating as today's artisan-driven or tech-savvy craft-cocktail bars can be, there's also a need for cocktail comfort food-for exciting drinks that have the benefit of being delicious, and that can be easily prepared by non-professionals. From Paul Clarke, the 2014 Best Cocktail & Spirits Writer and founder of the groundbreaking spirits blog, The Cocktail Chronicles, comes an approachable guide to the cocktail renaissance thus far and-as the name implies-a chronicle of the cocktails that have come along the way. The Cocktail Chronicles is not a lab manual for taking the cocktail experience to a molecular level; nor is it an historical monograph tracing the details of our forebears as they developed and mixed the drinks we enjoy today. Instead, The Cocktail Chronicles is a collection of approachable, and easily replicable drinks that all share the same thing: a common deliciousness and a role -- both big and small -- in the ongoing and thriving cocktail renaissance. This collection of expertly curated recipes represent a photo album of sorts-snapshots of people encountered over the years, with some close friends and family members depicted alongside a few dimly remembered strangers. The Cocktail Chronicles believes cocktails should be fun: it doesn't demand the purchase of a new product for every recipe or require hours spent preparing a single ingredient -- that is a sure way to suck the joy right out of it. Life is complicated-a good drink doesn't have to be. To that end, The Cocktail Chronicles has you covered.
Pairing 100 famous authors, poets, and playwrights from the Victorian age to today with recipes for their iconic drinks of choice, How to Drink Like a Writer is the perfect guide to getting lit(erary) for madcap mixologists, book club bartenders, and cocktail enthusiasts. Do you long to trade notes on postmodernism over whiskey and jazz with Haruki Murakami? Have you dreamed of sharing martinis with Sylvia Plath and Anne Sexton after poetry class? Maybe a mojito-a real one, like they serve at La Bodeguita del Medio in Havana-is all you need to summon the mesmerizing power of Hemingway's prose. Writer's block? Summon the brilliant musings of Truman Capote with a screwdriver-or, "my orange drink," as he called it-or a magical world like J.K. Rowling's with a perfect gin and tonic. With 100 spirited drink recipes and special sections dedicated to writerly haunts like the Algonquin of the New Yorker set and Kerouac's Vesuvio Cafe, pointers for hosting your own literary salon, and author-approved hangover cures, all accompanied by original illustrations of ingredients, finished cocktails, classic drinks, and favorite food pairings, How to Drink Like a Writer is sure to inspire, invoke, and inebriate-whether you are courting the muse, or nursing a hangover. Sure, becoming a famous author takes dedication, innate talent, and sometimes nepotism. But it also takes vodka, gin, tequila, and whiskey.
This quirky guide explains the chemistry and botanical history of over 150 plants, trees, flowers and fruits, showing how they form the bases of our favourite cocktails. Amy Stewart offers gardeners growing tips and provides cocktail enthusiasts with 50 drink recipes, as well as a rounded knowledge of the processes and plants which go into popular concoctions.
This comforting collection of over 75 recipes for warming drinks will carry you through the cold days and darker nights of the winter. There are Soothing recipes to curl up with in front of the fire such as a Cinnamon and Clementine Hot Chocolate and Chai Tea Latte. Restorative recipes include Spiced Winter Tea - especially reviving after a long winter's walk. For a fortifying tipple try a Hot Buttered Rum or a punchy Penicillin which combines Scotch with lemon, honey and ginger - the perfect winter warmer to soothe sore throats. There are a host of festive recipes including a Gingerbread Spiced Hot Chocolate, a classic Eggnog and spiced Mulled Wine as well as cocktails such as Espresso Martinis and Festive Fizz sure to pep up any wintertime gathering.
All the drinking games you'll need for the perfect night out... or in! Drinking is great, right? But not on your own. That's sad. Thankfully, The Little Book of Drinking Games is here to help you - and your friends - find an excuse to get drunk and let your hair down. Jam-packed with more than 50 drinking games of all shapes and sizes, this pocket compendium will have you thinking, drinking and pint-sinking in no time. The Little Book of Drinking Games contains the best classic drinking games (that you're usually too drunk to remember the rules to), games inspired by your favourite movies and TV shows as well as a few games that are destined to become new traditions. Ice-Cube Raft Race: Just like the legendary pub relay, Boat Race, but on a much smaller scale. Essential Supplies: An ice-cube tray, shots of your favourite spirit and plenty of straws. Borrow an ice-cube tray from the bar/your kitchen, and fill the compartments with a spirit or strong beer. If it's a tray with two rows of sections, all the better as one player can take the left side, racing another player who takes the right. The idea is to drink each compartment dry through a straw, before moving on to the next one, and then the next, until all of the compartments have been emptied. Whoever finishes first wins and condemns the loser to a forfeit of their choice.
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