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- Potter/TenSpeed/Harmony 2010; US$ 24.99
Time-honored cocktails like the New York Sour and the Sidecar were born during the era of Prohibition, the blessedly bygone social experiment that turned drinking into an underground adventure. In those days, hard beverage options were usually made with homemade hooch and flavorings of dubious origin and quality. Thankfully, a cocktail renaissance... more...
- Wiley 2010; US$ 19.95 US$ 17.50
A newly revised second edition of the ultimate bartender's Bible This up-to-date, practical, and easy-to-use guide presents recipes for hundreds of cocktails and mixed drinks, plus step-by-step directions for making virtually every popular mixed drink, both contemporary and classic-from an A.B.C. to a Zorbatini. Plus, the book includes full coverage... more...
- Simon & Schuster 2010; US$ 75.00
Over the past twenty-five years, renowned critic Robert M. Parker, Jr., has visited both legendary and fledgling wineries all over the world and has tasted hundreds of thousands of wines. Only a fraction of those wines have earned his highest ratings and are considered by him to be truly legendary. In his latest book, Parker brings together what he... more...
- RCR Creative Press 2009; US$ 15.99
As an essential primer of immediately useful and utterly relevant guidance, this guide can help anyone become a better cookwithout a single recipe. The book?s 217 notes deliver indispensable culinary truths, the highest standards of conduct, and timeless gems of cooking wisdom that have been taught and passed down by top chefs for generations. The... more...
- Potter/TenSpeed/Harmony 2011; US$ 24.99
Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve... more...
- Farrar, Straus and Giroux 2008; US$ 6.79
A leading importer of limited-production wines of character and quality takes us on an intimate tour through family-owned vineyards in France and Italy and reflects upon the last three decades of controversy, hype, and change in the world of wine In the late 1970s, Neal I. Rosenthal set out to learn everything he could about wine. Today, he is... more...
- Hardie Grant Books 2006; US$ 79.95
From deep, supple and mouthfilling Shiraz to golden botrytised Riesling, from delicious gooseberry and grassdriven Sauvignon Blanc to the generosity of sunkissed Chardonnay, the ancient continent of Australia produces wines that equal the best in the world. The enormous geographic variations in Australian landscapes and soils ensure that every variety... more...
- Wiley 2011; US$ 14.99 US$ 12.99
"A must-have book for anyone who is serious about Italian wines." —Lidia Bastianich, host of PBS?s Lidia's Italian Table "I have yet to encounter more knowledgeable guides to...Italian wine." —Piero Antinori, President, Antinori Wines "Bravo to Ed and Mary! This book shows their love for Italy, the Italian producers, and the great marriage... more...
- Potter/TenSpeed/Harmony 2012; US$ 24.99
San Francisco?s Bi-Rite Creamery is as well known for its small-batch, handcrafted, show-stoppingly inventive ice cream as it is for the long line that snakes around the block. Guests young and old flock to the destination ice cream shop, craving a toasty banana split, a jewel-toned ice pop, a scoop of cooling sorbet, a mouthwatering ice cream sandwich,... more...