- General
- ( S )
- Scholastic Junior Classics
- ( Y )
- Nuclear Physics
- Games
- Foster, Harold
- Java
- Fiction
- Holidays
- Metals
- Quicktime
- General
- United States
- General
- Egyptian
- Water
- General
- Sports & Outdoors
- Social Philosophy
- Religious Studies
- Popes
- ( V )
- General
- Functional Analysis
- Emigration & Immigration
- Michener, James
- Base, Graeme
- Nuclear
- Glass, Leslie
- Some of our other sites:
- Books
- Clothing, Shoes and Accessories
- Baby Clothes and Accessories
- Cosmetics, Beauty Products and Fragrances
- Cellphones, Call Plans and Accessories
- Video Games
- DVDs
- Electronics, Gadgets and Computers
- Health and Personal Care
- Home and Garden
- Home DIY
- Jewelry
- Magazines and Newspapers
- Music Downloads
- Musical Instruments
- Office Equipment and Supplies
- Software and Games
- Sporting Goods
- Toys and Games
- Watches
- UK Books
- UK Video Games
- UK Home and Garden
- UK Electronics, Gadgets and Computers
- UK Baby Clothes and Accessories
- UK Software and Games
- UK Sporting Goods
- UK Toys and Games
Books : Cooking, Food & Wine : Drinks & Beverages
-
-
Who knew vegetables could taste so good? Moskowitz and Romero's newest delicious collection makes it easier than ever to live vegan. You'll find more than 250 recipes--plus menus and stunning color photos--for dishes that will please every palate. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. And by popular demand, the Veganomicon includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap. Recipes include:
- Autumn Latkes
- Samosa Stuffed Baked Potatoes
- Grilled Yuca Tortillas
- Baby Bok Choy with Crispy Shallots
- Chile-Cornmeal Crusted Tofu Po- Boy
- Roasted Eggplant and Spinach Muffuletta
- Jicama-Watercress-Avocado Salad with Spicy Citrus Vinaigrette
- Acorn Squash, Pear and Adzuki Soup
- Tomato Rice Soup with Roasted Garlic and Navy Beans
- Asparagus and Lemongrass Risotto
- Almost All-American Seitan Pot Pie
- Hot Sauce-Glazed Tempeh
- Black Eyed Pea Collard Rolls
- Chocolate Hazelnut Biscotti
- Pumpkin Crumb Cake with Pecan Streusel
-
In search of the perfect human diet, Victoria Boutenko compares the standard American diet with the diet of wild chimpanzees. Chimpanzees share an estimated 99.4% of genes with humans, but their diet is dramatically different from ours. The most glaring difference is that chimpanzees consume significantly more green leaves than humans. Victoria developed a series of greens smoothies that enable anyone to consume the necessary amount of greens in a very palatable way.
-
Featuring a fresh layout, revised maps, and more detail than ever before, the eagerly anticipated seventh edition of Parker's Wine Buyer's Guide offers collectors and amateurs alike the ultimate resource to the world's best wines. In every way, this edition bears out Parker's stated goal: "To make you a more formidable, more confident wine buyer by providing you with sufficient insider's information to permit the wisest possible choice when you make a wine-buying decision."Understanding that buyers on every level appreciate a good deal, Parker separates overvalued bottles from undervalued, with wine prices instantly shifting according to his evaluations. Indifferent to the wine's pedigree, Parker's eminent 100-point rating system allows for independent, consumer-oriented, inside information.
The latest edition of Parker's Wine Buyer's Guide includes expanded information on Spain, Portugal, Germany, Australia, Argentina, and Chile, as well as new sections on Israel and Central Europe. As in his previous editions, Parker provides the reassurance of a simple number rating, predictions for future buying potential, and practical overviews of regions and grapes. Altogether, an indispensable resource from the man the Los Angeles Times calls "the most powerful critic of any kind."
-
It was the most expensive bottle of wine ever sold.
In 1985, at a heated auction by Christie’s of London, a 1787 bottle of Château Lafite Bordeaux—one of a cache of bottles unearthed in a bricked-up Paris cellar and supposedly owned by Thomas Jefferson—went for $156,000 to a member of the Forbes family. The discoverer of the bottle was pop-band manager turned wine collector Hardy Rodenstock, who had a knack for finding extremely old and exquisite wines. But rumors about the bottle soon arose. Why wouldn’t Rodenstock reveal the exact location where it had been found? Was it part of a smuggled Nazi hoard? Or did his reticence conceal an even darker secret?
It would take more than two decades for those questions to be answered and involve a gallery of intriguing players—among them Michael Broadbent, the bicycle-riding British auctioneer who speaks of wines as if they are women and staked his reputation on the record-setting sale; Serena Sutcliffe, Broadbent’s elegant archrival, whose palate is covered by a hefty insurance policy; and Bill Koch, the extravagant Florida tycoon bent on exposing the truth about Rodenstock.
Pursuing the story from Monticello to London to Zurich to Munich and beyond, Benjamin Wallace also offers a mesmerizing history of wine, complete with vivid accounts of subterranean European laboratories where old vintages are dated and of Jefferson’s colorful, wine-soaked days in France, where he literally drank up the culture.
Suspenseful, witty, and thrillingly strange, The Billionaire’s Vinegar is the vintage tale of what could be the most elaborate con since the Hitler diaries. It is also the debut of an exceptionally powerful new voice in narrative non-fiction.
-
Everything needed to brew beer right the first time. Presented in a light-hearted style without frivolous interruptions, this authoritative text introduces brewing in a easy step-by-step review.
-
For thousands of years humans have enjoyed the taste and nutrition of fermented foods and drinks. We rely on the transformative, almost magical power of fermentation to preserve and improve all sorts of food, making them tastier, more digestible, and more appealing. Author Sandor Katz takes readers on a whirlwind trip through the wild world of fermentation. The book is divided into chapters that focus on particular types of food and Katz provides readers with delicious recipes-—some familiar, others exotic—-that are easy to make at home, including vegetable krauts and kimchis; sourdough breads and pancakes; miso and tempeh; beers, wines, and meads; yogurt and cheeses.The recipes provide a veritable smorgasbord of tastes, like homemade tempeh, sauerkraut, and borscht, along with a basic description of yogurt and cheese-making, complete with vegan alternatives. Whether you prefer to wash down your meal with Elderberry wine or Nepalese rice beer, there's something here to satisfy any palate.
Katz, a leading expert on the history of these foods, has written a revolutionary and informative culinary guide he calls "a cultural manifesto." He has experimented with many forms of fermentation and has developed and collected a wide range of techniques and recipes from around the world.
-
-
Hailed by critics worldwide as “extraordinary” and “irreplaceable,” there are few volumes that have had as monumental an impact in their field as Hugh Johnson’s The World Atlas of Wine: sales have exceeded four million copies, and it is now published in thirteen languages.
World-renowned authors Hugh Johnson and Jancis Robinson once again combine their unrivalled talents to enhance this masterpiece of wine knowledge. There are now 48 extra pages, including 17 new color illustrations, 20 new maps, and—for the first time ever—double page spreads and full-page photos in the atlas section for maximum visual impact. New World coverage has been extended for both Australia and South America; some New World regions even have their own entries for the first time, including Rutherford, Oakville, and Stag’s Leap from California; Mendoza (Argentina); Limestone Coast (Australia); Central Otago and Martinborough (New Zealand); and Constantia (South Africa). And Old World coverage has grown too, with the addition of Toro (Spain), the Peleponnese (Greece), and Georgia. It’s a truly incomparable book, and an essential addition to every wine lover’s or professional’s library.
-
Charlie Papazian, master brewer and founder and president of the American Homebrewer's Association and Association of Brewers, presents a fully revised edition of his essential guide to homebrewing. This third edition of the best-selling and most trusted homebrewing guide includes a complete update of all instructions, recipes, charts, and guidelines. Everything you need to get started is here, including classic and new recipes for brewing stouts, ales, lagers, pilseners, porters, specialty beers, and honey meads.
The Complete Joy of Homebrewing, third edition, includes:
- Getting your home brewery together: the basics -- malt, hops, yeast, and water
- Ten easy lessons for making your first batch of beer
- Creating world-class styles of beer (IPA, Belgian wheat, German Kölsch and Bock, barley wine, American lagers, to name a few)
- Using fruit, honey, and herbs for a spicier, more festive brew
- Brewing with malt extracts for an unlimited range of strengths and flavors
- Advanced brewing techniques using specialty hops or the all-grain method or mash extracts
- A complete homebrewer's glossary, troubleshooting tips, and an up-to-date resource section
- And much, much more
Be sure to check out Charlie's The Homebrewer's Companion for over 60 additional recipes and more detailed charts and tables, techniques, and equipment information for the advanced brewer.
-
The number-one, best-selling drink recipe book is updated in this new edition and has 100 new drinks; an expanded martini section (200 total) with tips, techniques and secrets (and a salute to the Big Apple); a huge list of dessert drinks and a piece on the world’s finest Cognac; a philosophical discussion on, and inventory of, Flavored Vodkas, Gins and Rums; and drinks that take a new slant on Floaters, Shooters and Layered Drinks.That brings the complete drink count to 2,700. That’s well over a thousand more than any other pour book.
This new edition also has an expanded wine section with Robert M. Parker’s, Jr. "Wine Vintage Guide," "Parker Speaks on Wine," and Parker’s glossary of wine terms.
Of course this book still has all its good old features: an index by ingredients, in depth mixing instructions, metric conversion tables, a list of every possible garnish, sections on hot drinks, frozen drinks, beers, ales, lagers, and "malternatives," and S.K.C.’s "Glossary of Club, Restaurant and Bar Terms, and Slang." (Sample Below.)
Weisenheimer(n): slang, an obnoxious person; someone who thinks their banter is clever or humorous, even though others may not.
Wounded Soldier (n): a beer that has been opened, partially consumed and left to die. See Soldier, and Dead Soldier.
-
A nicely structured, lightly acidic addition to the handy Snob’s Dictionary series, decoding the baffling world of winespeak from A to Z.
Wine Snob. The very phrase seems redundant, doesn't it? When faced with this snobbiest of snobberies, the civilian wine enthusiast needs the help of savvy translators like David Kamp and David Lynch. Their Wine Snob’s Dictionary delivers witty explication of both old-school oeno-obsessions (What's claret? Who's Michael Broadbent?) and such new-wave terms as "malolactic fermentation" and "fruit bomb." Among the other things Kamp and Lynch demystify:
Finish: the Snob code-term for "aftertaste." (Robert Parker includes the stopwatch-measured length of a wine's finish in his ratings.)
Meritage: an American wine classification that rhymes with "heritage," and should NEVER be pronounced "meri-TAHJ."
Terroir: that elusive quality of vineyard soil that has sommeliers talking of "gunflint," "leather," and "candied fruits"
Featuring ripe, luscious, full-bodied illustrations by Snob's Dictionary stalwart Ross MacDonald, The Wine Snob’s Dictionary is as heady and sparkling as a vintage Taittinger, only much less expensive... and much more giggle-inducing. Cheers!
-
The most comprehensive guide to matching food and drink ever compiled, by the James Beard Award winning author team of Karen Page and Andrew Dornenburg, with practical advice from more than seventy of America’s leading pairing expertsIn a great meal, what you drink is just as important as what you eat. This groundbreaking food and beverage pairing reference allows food lovers to learn to think like a sommelier, and to transform every meal - breakfast, lunch, and dinner - from ordinary to extraordinary.
Exceptional in its depth and scope - with over fifteen hundred entries - What to Drink with What You Eat is based on the collective wisdom of experts at dozens of America’s best restaurants, including Alinea, Babbo, Bern’s, Blue Hill, Chanterelle, Daniel, Emeril’s, French Laundry, Frontera Grill, Inn at Little Washington, Jean Georges, Masa’s, The Modern, Per Se, Rubicon, Tru, and Valentino.
You’ll find authoritative recommendations for stocking your cellar and kitchen with must-have beverages, from wines to waters. You’ll also learn what to drink with everything from French toast to Chinese food, and what to eat with everything from Pinot Noir to green tea, to create mouthwatering matches. Follow the authors three simple Rules to Remember when making a match - or just dive into the wide-ranging listings in chapters 5 and 6.
This incisive, hip writing team (Publisher’s Weekly) distills history, geography, science, expert technique, and original insight to create a remarkably user-friendly and engaging reference. Lavishly illustrated with gorgeous four-color photographs, What to Drink with What You Eat is an instant classic essential to every connoisseur’s bookshelf.
-
This is the ultimate gourmet, living foods "uncookbook" for busy people. You don't have to sacrifice taste or style to reap the benefits of raw foods. These delectable, easy recipes emphasize fresh, animal-free ingredients and how to include more organics into your daily diet. Chef Ani offers delicious raw, animal-free versions of: breakfast scrambles, pancakes, chowders, bisques, and other soups, cheezes, mylks, lasagna, burgers, cobblers, pies, and cakes, and more. Included are recipes for dishes such as Stuffed Anaheim Chili with Mole Sauce, Ginger Almond Nori Roll, Coconut Kreme Pie with Carob Fudge on Brownie Crust, Mediterranean Dolmas, and Chicken-Friendly Spanish Scramble. Make your own kitchen more living-foods friendly with Chef Ani's tips on Essential tools, Key ingredients, Stocking your pantry, and How-to kitchen skills.
-
Practical, easy-to-follow guide contains virtually everything consumers need to know about home canning: how to select, prepare, and can fruits, vegetables, poultry, red meats and seafoods; how to preserve fruit spreads, fermented foods, and pickled vegetables; how to prepare foods for special diets, and much more.
-
-
Create you own backyard winery!From breaking ground to savoring the finished product, Jeff Cox's From Vines to Wines is the most complete and up-to-date guide to growing flawless grapes and making extraordinary wine.
Wine connoisseurs, gardeners, and home winemakers will find the latest techniques in this fully revised and updated edition. With thorough, illustrated instructions, you'll learn how to:
-- Choose and prepare a vineyard site
-- Construct sturdy and effective trellising systems
-- Plant, prune, and harvest the perfect grapes for your climate
-- Press, ferment, age and bottle your own wine
-- Judge wine for clarity, color, aroma, body, and taste
-
-
The New York Times bestseller, now in paperback: a scandal-plagued story of the immigrant family that built—and then lost—a global wine empire Set in California’s lush Napa Valley and spanning four generations of a talented and visionary family, The House of Mondavi is a tale of genius, sibling rivalry, and betrayal. From 1906, when Italian immigrant Cesare Mondavi passed through Ellis Island, to the Robert Mondavi Corp.’s twenty-first-century battle over a billion-dollar fortune, award-winning journalist Julia Flynn Siler brings to life both the place and the people in this riveting family drama. A meticulously reported narrative based on more than five hundred hours of interviews, The House of Mondavi is a modern classic.
-
