Dryck

The world's best-selling annual wine guide.Hugh Johnson's Pocket Wine Book is the essential reference book for everyone who buys wine - in shops, restaurants, or on the internet. Now in its 47th year of publication, it has no rival as the comprehensive, up-to-the-minute annual guide.It provides clear succinct facts and commentary on the wines, growers and wine regions of the whole world. It reveals which vintages to buy, which to drink and which to cellar, which growers to look for and why. Hugh Johnson's Pocket Wine 2024 gives clear information on grape varieties, local specialities and how to match food with wines that will bring out the best in both.This latest edition of Hugh Johnson's Pocket Wine 2024 includes a colour supplement on Chardonnay, the world's most obliging grape, discussing everything from history and taste to texture, fashion and the role oak.

WINNER OF GUILD OF FOOD WRITERS AWARD 2023: DRINKS CATEGORYLonglisted for the André Simon Award for Drink Books for 2022Real cider, craft cider, farm cider, artisan cider: Whatever you wish to call it, at its best, cider is made and should be enjoyed like a fine wine, with all of the sophistication but less of the pretentiousness. Just as there are many volumes devoted to the great wine regions of the world, we now need a 'cider appreciation' manual to fully understand and delve into the rich culture of cider and perry. Cider Planet is that book and Claude Jolicoeur is our expert guide. In Cider Planet, Claude Jolicoeur - a cider expert, a passionate cider maker, and author of the internationally-acclaimed New Cider Maker's Handbook - takes readers to the world's greatest cider regions, providing a guided tour and a deep understanding and appreciation for how this 'Prince of Beverages' is made. Describing orchard practices and specific apple varieties used in different countries, he reveals the long and proud history of the world's oldest ciderlands. He also profiles different cider styles and rituals and learns from some of the most knowledgeable producers and local cider experts in each country. Cider, though, is no longer just a traditional European drink. In recent years it has caught on in other parts of the globe and Jolicoeur talks about these new and emerging regions, which are building upon the old traditions and creating new ones of their own. Jolicoeur also explores the most revered areas for making pear cider or 'perry', and he even transports readers to Kazakhstan, famous as the 'birthplace of the domestic apple'.

Belgian beer connoisseur and storyteller Erik Verdonck relates the most interesting, amusing and surprising anecdotes about the 50 best breweries in Belgium, large and small.

A cookbook and lookbook of more than 75 easy-to-make themed lunchbox creations to bring inspiration, joy, learning, and nutrition to a child’s midday meal, from IACP Award–winning authors Marnie Hanel and Jen Stevenson.

This informative reference meets tasting journal is your essential guide to the pleasure and versatility of this well-loved, globally sought-after spirit. Whether you are a novice or savvy enthusiast, Enjoying Gin teaches you the fascinating history of the world's most well-known spirit as well as how to enjoy and evaluate it for a myriad of tastes, textures, and flavor subtleties. It also takes a look at some of the most popular gin brands so you can learn how to cut through the marketing and really understand what you're getting. The journal section creates an accessible, interactive journey that helps you record your tasting experiences with small-batch to big-brand gins so you can find new favorites based on your flavor preferences. This guide: Takes you through the finer points of tasting ginOffers an interactive format for recording your experiencesIncludes a collection of gin cocktail recipes that take your experience deeper into the world of gin enjoyment From classic to new-generation gin distilleries hailing from across the the globe, you'll learn all you need to enjoy gin with the knowledge of a seasoned enthusiast. Whether you choose classic or contemporary, Enjoying Gin offers a hands-on guide to the world of gin and its complexities of flavors.

The story of the visionary young widow who built a champagne empire, showed the world how to live with style, and emerged a legendVeuve Clicquot champagne epitomizes glamour, style, and luxury. But who was this young widow?the Veuve Clicquot?whose champagne sparkled at the courts of France, Britain, and Russia, and how did she rise to celebrity and fortune?In The Widow Clicquot, Tilar J. Mazzeo brings to life?for the first time?the fascinating woman behind the iconic yellow label: Barbe-Nicole Clicquot Ponsardin. A young witness to the dramatic events of the French Revolution and a new widow during the chaotic years of the Napoleonic Wars, Barbe-Nicole defied convention by assuming?after her husband's death?the reins of the fledgling wine business they had nurtured. Steering the company through dizzying political and financial reversals, she became one of the world's first great businesswomen and one of the richest women of her time. Although the Widow Clicquot is still a legend in her native France, her story has never been told in all its richness?until now. Painstakingly researched and elegantly written, The Widow Clicquot provides a glimpse into the life of a woman who arranged clandestine and perilous champagne deliveries to Russia one day and entertained Napoléon and Joséphine Bonaparte on another. She was a daring and determined entrepreneur, a bold risk taker, and an audacious and intelligent woman who took control of her own destiny when fate left her on the brink of financial ruin. Her legacy lives on today, not simply through the famous product that still bears her name, but now through Mazzeo's finely crafted book. As much a fascinating journey through the process of making this temperamental wine as a biography of a uniquely tempered woman, The Widow Clicquot is utterly intoxicating.

Cocktail Botanica is a celebration of all things floral, herbaceous, fruity and boozy.

'One of the great whisky writers' Guardian'I just couldn't put it down ... one of the best whisky books in years'Ingvar Ronde, Editor, The Malt Whisky Handbook'One of the industry's more illustrious tipplers'Coolhunting.com

Tells the story of gin from the 17th century to the 21st centuryThe renaissance of gin in the 21st centuryHow gin distilleries helped in the global pandemic in 2020Famous names associated with gin, including Sir Arthur Conan Doyle, Winston Churchill and Al Capone

Written a century ago, in the Scottish town once dubbed the 'whisky capital of the world', this report formed the cornerstone of the nascent Japanese whisky industry.

A great read of the roller coaster life of one of wine's most uncrushable optimistic and opinionated Mavericks! For me, it's his tribulations and triumphs in Bordeaux that shine.' Oz Clarke

Steven Spurrier was a legend in the wine industry. This book charts the incidents, adventures, ideas and discoveries that have formed Steven's remarkable wine journey.

A history of the drink from its early years to the present day and an examination of what makes Champagne so special. There are also fun facts, quotes and sayings relating to Champagne's unique position in popular culture.

Anthropologists and historians have confirmed the central role alcohol has played in nearly every society since the dawn of human civilization, but it is only recently that it has been the subject of serious scholarly inquiry. The Oxford Companion to Spirits and Cocktails is the first major reference work to cover the subject from a global perspective, and provides an authoritative, enlightening, and entertaining overview of this third branch of the alcoholfamily. It will stand alongside the bestselling Companions to Wine and Beer, presenting an in-depth exploration of the world of spirits and cocktails in a groundbreaking synthesis.The Companion covers drinks, processes, and techniques from around the world as well as those in the US and Europe. It provides clear explanations of the different ways that spirits are produced, including fermentation, distillation, and ageing, alongside a wealth of new detail on the emergence of cocktails and cocktail bars, including entries on key cocktails and influential mixologists and cocktail bars. With entries ranging from Manhattan andmixology to sloe gin and stills, the Companion combines coverage of the range of spirit-based drinks around the world with clear explanations of production processes, and the history and culture of their consumption. It is the ultimate guide to understanding what is in your glass.The Companion is lavishly illustrated throughout, and appendices include a timeline of spirits and distillation and a guide to mixing drinks.

Demystify the world of whisky.Whisky experts Nick Morgan and The Whisky Exchange open the lid on the whisky industry, revealing what makes one of the world's simplest spirits just so popular. Everything You Need to Know About Whisky will answer all of your burning questions; from what makes the perfect scotch and how to drink it like a pro to an exploration of distilleries around the world and their fascinating (often scandalous) histories. This indispensable guide is filled with insider tips on finding your new favourite bottle and brewing up the very best whisky based cocktails - essential reading for all whisky fans, novices and experts alike.

A detailed and informative look at the state of British cider production. Written by Ciderologist Gabe Cook, an expert on all things cider and a world renowned authority on the subject.

The ideal guide for the advanced home brewer who wants to learn everything about brewing processes, maintenance and analysis. Written in collaboration with the European Trade Association of Brewers.

Skip the crowded bar, coffee shop, and restaurant and bring the magic of Disney's drinks right your home with over 100 easy, delicious drink recipes inspired by the Disney Parks

Shake, stir and mix your way to whisky and bourbon connoisseur status with award-winning bartender Jesse Estes as he demonstrates how to tame these fiery spirits in 40 delicious cocktail recipes.

An inspiring manual that shows you how to brew beers at home using wild fermentation techniques.

'The best whisky book ever - a must-read for drinkers!' - Forbes'The perfect go-to reference guide for the whisky lover's bookshelf' - Whisky MagazineAward-winning author and whisky expert Dave Broom profiles more than 400 distilleries and tastes more than 800 whiskies. There has been major growth in the world of whisky in the last decade, with many more distilleries opening, and this new edition brings the world of whisky right up to date.The World Atlas of Whisky is the only guide the connoisseur and newcomer will ever need in order to understand everything there is to know about the world of whisky. This is a beautifully illustrated, in-depth and comprehensive journey through the history, process, distilleries and expressions of world whiskies, featuring detailed full-colour maps. Heritage, romance, flavour and craftsmanship are all celebrated in this complete study of this most versatile of drinks.

How to Distill offers a comprehensive overview of the art and science of distilling, including the fundamentals of still design, the distillation process, and key recipes.

The 12th edition of Wine Behind the Label is published Nov 2020 with its most comprehensive analysis to date of wine producers, their vineyards and their wines.The guide remains unique with detailed profiles of individual wineries from all the main producing countries of the world, as well as giving full ratings and scores for their wines.The 12th edition includes full profiles of over 4,000 wineries. There are over 7,000 wineries featured in total, with over 27,000 different wines rated and scored with price guides.The guide has been updated to include all the latest wines and ratings from the 2019 northern hemisphere vintage and the 2020 vintage in the southern hemisphere.Wine Behind The Label contains the most accurate information possible about wineries and their wines as it relies on a network of some of the biggest names in the international wine writing community to help compile many of the chapters, profiles and wine ratings. It is their work and expertise that has helped Wine Behind The Label become seen as THE reference book for professional and amateur wine lovers alike.Contributors to the 12th edition include: Neville Blech (Bordeaux, Italy and Other Europe, North Africa, Middle East and Asia) Jim Budd (Loire Valley and Portugal) , Michael Edwards (Champagne, Burgundy, Alsace and England), Professor Kathleen Burk (Germany, Austria, South-West France and Virginia). It also includes work from previous contributors, including Wink Lorch, Sarah Ahmed, Maggie Rosen, Stuart George, Gary White and Ilona Thompson.A key feature of the Wine Behind The Label guide is its full range of regional maps, with great detail of all the main wine producing areas of the world and their appellations. These have been fully updated and revised.It also includes comprehensive glossaries for wine and viticulture terms along with a guide to all the main grape varieties.Previous editions of the guide have received international acclaim. The most recent coming from the Organisation Internationale de la Vigne  et du Vin which gave it a special prize in its international wine awards for its contribution to wine education and knowledge. Many other top writers and reviewers continue to acclaim the series.As the 12th edition is about to hit the presses, plans are already in place for 2021, with more leading contributors from around the world for the next Wine Behind the Label. There is also a Members Subscription area on the Wine Behind the Label website, www.winebehindthelabel.org - which inludes a complimentary copy of the digital version of the 11th edition.

In The Cider Revolution authors Karl and Mikael seek to pass on their passion for cider and inspire others to taste, appreciate and try their hand at making their own batch at home. As well as passing on the understanding of the cider-making process, there are notes on tasting cider so that it can be appreciated in a similar way to a fine wine.

Originally published in 1639 The Distiller of London provides readers with an understanding of the evolution that distilling went through as it made its transformation in the sixteenth- and seventeenth-centuries from a medicine to a social beverage. And it offers a brief tour of Stuart-era taste preferences.Although there were other books printed in England even earlier than the seventeenth-century that included juniper in recipes, this particular volume is of scholarly interest because it not only contained a few such recipes, but because it was published by the Worshipful Company of Distillers of London, the regulatory body that oversaw the emerging distilling trade before William and Mary ascended the English throne in 1688 and before the eighteenth-century Gin Craze brought illegitimate distillers and compounders before the public eye, soiling the budding industry's reputation for nearly a century.Written in code to protect its 'mysteries' from a curious lay readership, Miller and Brown have deciphered the recipes and provided a historical overview so that the present and future generations of distillers and rectifiers can find inspiration for their own creations and lay readers can capture a glimpse into this fascinating profession that continues to grow and evolve today.