MINDFUL MIXOLOGY: A COMPREHENSIVE GUIDE TO NO- AND LOW-ALCOHOL COCKTAILS WITH 60 RECIPES
From Dry January to Sober October, moderation is having a moment. This book from spirits expert Derek Brown (newly mindful drinker himself) will show...
SCENT OF CHAMPAGNE: 8,000 CHAMPAGNES TASTED AND RATED
A luxury volume on the world's most elegant beverage---by world renowned champagne expert Richard Juhlin, with an introduction by Édouard Cointreau...
Wine + Spirits
SPEAKEASY: 200 UNDERGROUND COCKTAILS
Written by Roff, Benny
Prohibition in the US was instituted during the 1920s, making the sale of alcohol illegal, in an effort to 'clean up' the sins of those 'evil' imbibers. However, far from shutting down the country's debauchery (and, let's face it, fun), it gave rise to a proliferation of speakeasies - underground drinking dens that became particularly popular in New York.
GONE WITH THE GIN: COCKTAILS WITH A HOLLYWOOD TWIST
Written by Federle, Tim
From best-selling author Tim Federle of Tequila Mockingbird fame comes Gone with the Gin, the ultimate cocktail book for film buffs. We know your type. You love the smell of napalm in the morning, you see dead people, and you're the king (or queen!) of the world.
VERMOUTH: THE REVIVAL OF THE SPIRIT THAT REVIVED AMERICA'S COCKTAIL CULTURE OE
Written by Ford, Adam
Over the years, vermouth has fallen from grace, but the truth is, without vermouth, your martini is merely an iced vodka or gin. Now, once again, vermouth is being touted as the hottest trend in spirits. It is showing up in copious amounts on the best cocktail menus in the best cocktail lounges around the country.
NEGRONI: DRINKING TO LA DOLCE VITA, WITH RECIPES AND LORE
Written by Regan, Gary
A history of one of the world's most iconic cocktails--originally an Italian aperitivo, but now a staple of craft bar programs everywhere--with 60 recipes for variations and contemporary updates.
NATURAL HISTORY OF WINE
Written by DeSalle, Rob
A captivating survey of the science of wine and winemaking for anyone who has ever wondered about the magic of the fermented grape An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects.
ALCHEMY IN A GLASS
Written by Seider, Greg
Full of original, ingredient-driven recipes for cocktails, mixers, garnishes, and bitters, this book by a cocktail expert for master chefs shows readers how to transform spirits and flavors into inspiring, mouthwatering drinks. In bars and restaurants across America, drinkers are being exposed to the artistry of the modern cocktail.
TEQUILA: A GLOBAL HISTORY
Written by Williams, Ian
With its unique aroma and heady buzz--the perfect accompaniment to even the spiciest tacos--tequila has won its way into drinkers' hearts worldwide.
BRANDY: A GLOBAL HISTORY
Written by Epstein, Becky Sue
Made from distilled wine, brandy has a long, noble tradition of refined consumption, but it has also recently experienced a surge in popularity thanks to new cocktail trends. Brandy chronicles the history of this very popular spirit, traveling from medieval alchemists to present-day drink mixologists and exploring brandy's production and consumption from the Middle Ages to today.
WINE IN WORDS: SOME NOTES FOR BETTER DRINKING OE
Written by Teague, Lettie
Delectably brief essays that tell you only what you need to know to enjoy wine. There are wine encyclopedias, bibles, and guides--this is not one of those books. It doesn't contain everything, just the really important stuff: the truly key wines, grapes, regions; tips about wine buying, aging, and storage; and useful explanations about tasting notes and whether or not vintages really matter.
WINE WITH FOOD
Written by Fabricant, Florence
INDIEFAB Book of the Year Awards -- 2014 GOLD Winner for Cooking 100 wines paired with more than 100 dishes, from two of the most respected experts in the business. Pairing wine and food can bring out the best qualities in each. But how do you hit upon the right combination? And is there just one? Do you fall back on the old rules or decide by cuisine or season?
New Arrivals
