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Discover the story behind the award-winning rosé wines from Provence’s Château d’Esclans, which inspired the “rosé revolution.”

Château d’Esclans’s impressive estate extends across 660 acres in the heart of Provence, France. Dating back to the time of the Gauls, vines have grown on its lands for centuries. When its founder Sacha Lichine acquired the property in 2006, he was destined to shake up the wine world: he set out to create the best rosés and to forever transform their place in the collective imagination, from accessible rosés to ultra-premium, luxury wines.

Exquisitely photographed, the never-before-published images showcase the history and spirit of Château d’Esclans. From spectacular images of the vineyards throughout the seasons to an exploration of the wine-making process and the people behind it, this book invites readers to discover how rosé wines come to life, and how they embody the essence of summer insouciance and the Provençal art de vivre. Esclans’s most popular bottles — Whispering Angel, Rock Angel, Les Clans, and Garrus — are icons of contemporary oenology, beloved by celebrities and lauded by wine experts alike. An exclusive look into one of Provence’s most innovative wine-making estates, this is the perfect book for rosé enthusiasts everywhere.

About the Authors:

Martin Bruno is a French photographer. He has worked for Architectural Digest, Air France Magazine, and Intersection magazine, and for major brands such as Hermès, Apple, Orange, Nespresso, and Chanel.

Lindsey Tramuta is a journalist based in Paris. She is the author of The New Paris (2017) and The New Parisienne: The Women & Ideas Shaping Paris (2020) and is a regular contributor to T: The New York Times Style Magazine, Condé Nast Traveler, Afar, Eater, Bloomberg, and Fortune.
 

The definitive visual edition of a classic masterpiece.

The Book of Tea was originally written in English by Kakuzo Okakura in 1906. Since then, it has been recognized, together with Bushido, as one of the most important books written by Japanese authors in English in the early 20th century. The Book of Tea is said to be the definitive guide to Japanese aesthetics. Okakura expresses the sublimity of a non-Christian culture at a time when Christianity was the dominant religion and cultural tradition. At the same time, Okakura prays for a world in harmony under mutual understanding between the West and the East. The Book of Tea is not a book on how to conduct a tea ceremony. Instead, it introduces aesthetic and cultural aspects of Japanese life to Western audiences through Teaism by elucidating the Japanese tea ceremony's relationship with Zen, Taoism and Kado, and, more broadly, through a discussion of Japanese aesthetic principles, the essence of art and the true meaning of life.

This concept is visually enhanced by photographs taken by Yasuhiro Okawa, offering readers the opportunity to appreciate a richer experience of the world presented in The Book of Tea.

Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world — outside on the grill, as well as in the kitchen.

Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it — even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket — Jakes Double Brisket Cheeseburgers.

In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites — or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces. 

About the Author:

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. 

An indispensable guide for the beer lover -- where to visit, when to go, what to drink, and everything in between.

Finally -- a beer-centric bucket list! Celebrating beer worldwide, this is a must-have for any beer aficionado. Whether you're planning a pub crawl, a weekend in the country, or a longer vacation, this book is a trove of ideas for the beer lover.

As is to be expected, this lively guide to beer-related travel contains a comprehensive list of hundreds of breweries large and small -- both long-standing and freshly minted--that are open for tours and tastings along with an in-depth look at their different approaches to brewing, philosophies about flavors and ingredients, and what makes their beers special.

But this book digs deep into the world of beer and includes a multitude of ideas for exploring the world's best beer destinations: the Pacific Northwest's gleaming modern taprooms; atmospheric English pubs; iconic breweries including San Francisco's Anchor Steam and the Czech Republic's original Pilsner; boisterous festivals from Munich's Oktoberfest to Denver's Great American Beer; and other points of interest such as Germany's pop-up beer gardens or a pub crawl in Dublin where you can hoist a Guinness at James Joyce's favorite pub.

The book is liberally illustrated with atmospheric photos and reproductions of beer labels and logos and includes information on beer styles, food and beer pairings, drinking traditions, glassware, and a primer on brewing.

About the Author:

Justin Kennedy is the author of The Scratch & Sniff Guide to Beer. Based in Brooklyn, he has written for Lucky Peach, Saveur, Bloomberg, Tasting Table, and The New York Post and produces Beer Sessions Radio on Heritage Radio Network and a podcast, Steal This Beer.

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Пролистать книгу The Bucket List: Beer: 1000 Adventures " Pubs " Breweries " Festivals

A masterclass in baking and working with chocolate, the Italian way – the latest title in the prestigious Silver Spoon family

The Silver Spoon kitchen is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource – this new book on everyone's favorite ingredient features 100 of the best Silver Spoon chocolate recipes, accompanied by all-new photography and design, as well as 30 core recipes for working with chocolate, each with step-by-step photography.

Featuring dark, milk, ruby, and white chocolate, every aspect of this beloved ingredient is covered in depth in this book: its history, composition, various types, and the secrets behind working with chocolate successfully. The basic techniques are accompanied by step-by-step images, guiding cooks through the various necessary processes, and providing valuable tips for tackling more complex preparations, such as tempering, glazing, and creating shapes and decorations in chocolate. Recipes include simple cakes and cookies, candies, and more elaborate desserts, as well as mousses, ice creams, parfaits, and drinks.

About the Author:

Originating in 1950, Il Cucchiaio d’Argento, first published in English by Phaidon as The Silver Spoon, is the ultimate compilation of traditional home-cooking Italian dishes. A global bestseller, this book, together with its many offshoots, has taught home cooks around the world how to cook like an Italian and enrich their lives with fresh ingredients and delicious recipes.

This is the ultimate guide to the history, science and cultural influence of coffee according to coffee aficionado and master storyteller Tristan Stephenson.

You’ll explore the origins of coffee, the rise of the coffee house and the evolution of the café before discovering the varieties of coffee, and the alchemy responsible for transforming a humble bean into the world’s most popular drink.
You’ll learn how to roast coffee at home in the fascinating Roasting section before delving into the Science and Flavour of Coffee and finding out how sweetness, bitterness, acidity and aroma all come together.
You’ll then get to grips with grinding before learning about the history of the espresso machine and how to make the perfect espresso in the Espresso chapter. Discover how espresso and milk are a match made in heaven, yielding such treasures as the Latte, Cappuccino, Flat white and Macchiato; you’ll also find out how to pour your own Latte art.

Other Brewing Methods features step-by-step guides to classic brewing techniques to bring the coffee to your table, from a Moka pot and a French press to Aeropress and Siphon brewing. Finally, why not treat yourself to one of Tristan’s expertly concocted recipes.

From an Espresso Martini to a Pumpkin Spice Latte and Coffee Liqueur to Butter Coffee, this really is the essential anthology for the coffee enthusiast.

The Curious Bartender’s Gin Palace is the follow-up to master mixologist Tristan Stephenson’s hugely successful books, 'The Curious Bartender' and 'The Curious Bartender: An Odyssey of Malt, Bourbon & Rye Whiskies'.

Discover the extraordinary journey that gin has taken, from its origins in the Middle Ages as the herbal medicine ‘genever’ to gin’s commercialization and the dark days of the Gin Craze in mid 18th Century London, through to its partnership with tonic water – creating the most palatable and enjoyable anti-malarial medication – to the golden age that it is now experiencing. In the last few years, hundreds of distilleries and micro-distilleries are cropping up all over the world, producing superb craft products infused with remarkable new blends of botanicals.

In this book, you’ll be at the cutting-edge of the most exciting developments, uncovering the alchemy of the gin production process and the science of flavour before taking a tour through the most exciting distilleries and gins the world has to offer. Finally, put Tristan’s mixology skills into practice with a dozen spectacular cocktails including a Purl, a Rickey and a Fruit Cup.

Discover why rum is becoming the hottest spirit in the world right now with the latest and greatest offering from bestselling author and master mixologist Tristan Stephenson.

The Curious Bartender’s Rum Revolution is the fifth book by bestselling author Tristan Stephenson. Explore rum’s remarkable history from its humble origins to its status as life-blood of the Royal Navy and its love affair with Cuba. Discover its darker past, with tales of devils, pirates and its reputation as the revolutionary spirit. This fabled drink is in the midst of another revolution, transforming from uninspiring grog to premium product, with aged and spiced varieties leading the charge.

Learn about how rum is made, from the science of sugar cane and molasses to distillation and unique ageing techniques. The Rum Tour will transport you to the most exciting rum distilleries the world has to offer, with Tristan’s signature tasting notes guiding you towards the right rum at the right time. Explore the legendary Caribbean home of rum to the pioneering rum makers around the world embracing dynamic new techniques and taking flavour to dizzy new heights. Finally, Tristan’s mixology skills will help you master jazzed-up versions of the Mai Tai and Mojito, perfect a Planter’s Punch and keep you on trend with Brazil’s famous Caipirinha and Batida cocktails, made with rum’s sister spirit, cachaça.

Tristan explores the origins of whisky, from the extraordinary Chinese distillation pioneers well over 2,000 years ago to the discovery of the medicinal ‘aqua vitae’ (water of life), through to the emergence of what we know as whisky.

Explore the magic of malting, the development of flavour and the astonishing barrel-ageing process as you learn about how whisky is made. In the main chapter, Tristan takes us on a journey through 56 distilleries around the world, exploring their remarkable quirks, unique techniques and flavours, featuring all new location photography from the Scottish Highlands to Tennessee. After that, you might choose to make the most of Tristan’s bar skills with some inspirational whisky-based cocktails.

This fascinating, comprehensive book is sure to appeal to whisky aficionados and novices alike.

In The Curious Bartender, Tristan Stephenson explores and experiments with the art of mixing the perfect cocktail, explaining the fascinating modern turns mixology has taken.

Showcasing a selection of classic cocktails, he explains their intriguing origins, introducing the colourful historical characters who inspired or created them. Moving on, he reinvents each drink from his laboratory, adding contemporary twists to breathe fresh life into these vintage classics. Stay true to the originals with a Sazerac or a Rob Roy, or experiment with some of his modern variations to create a Green Fairy Sazerac topped with an absinthe ‘air’ or an Insta-age Rob Roy with the ‘age’ on the side.

Also included is a reference section detailing all the techniques you will need, making this an essential anthology for the cocktail enthusiast.

Bring glamour and style into your home, featuring stories, ideas for entertaining, and seventy-five recipes from the Tuccis, the family that ran Delmonico’s in its golden era.

Located in the heart of Wall Street, Delmonico’s from 1827 to the 1980s shaped New York City’s restaurant scene. Under the original ownership of The Delmonico Brothers, Pietro and Giovanni, Delmonico’s introduced the first farm-to-table concept, à la carte dining — complete with white tablecloths and menus — but most notably created the phenomenon called the “power lunch." Despite Delmonico’s triumphs, the impact of World War I and the era of Prohibition caused the family to cease operations, shuttering the restaurant in 1923. In 1926 a new era for Delmonico’s arose. Oscar Tucci, a Tuscan immigrant, took over ownership and re-established Delmonico’s first as a Speakeasy and then he continued the Delmonico brothers’ tradition, transforming it to a beacon of fine dining. Oscar developed a strict code of hospitality, etiquette, and operations coupled with legendary libations and superb fare known as the Delmonico way. After six decades of operations, The Tucci Family closed Delmonico’s in the late 1980s, however the Delmonico way still lives on today because of Max Tucci. The Delmonico Way: Sublime Entertaining and Legendary Recipes from the Restaurant That Made New York! by Max Tucci, Oscar’s grandson, opens the double doors of his family's Delmonico’s, welcoming us to a world when dining out was a glamorous affair. Max along with his celebrity chef friends offer timeless recipes and Max, shares his tips for recreating the magic of the Delmonico way at home. 

Royalty, celebrities, socialites, U.S. presidents, foreign dignitaries, and business tycoons all frequented Delmonico’s. Elizabeth Taylor, President John F. Kennedy and First Lady Jacqueline Kennedy, Rock Hudson, Marilyn Monroe, Lena Horne, Gypsy Rose Lee, Eva Gabor and Zsa Zsa Gabor, King Umberto II of Italy, The Duke and Duchess of Windsor, President Richard Nixon, Chubby Checker, Christine Jorgensen, and Joan Crawford were among some of the most notable names that Tucci welcomed to his tables which were famously adorned with Ginori, Baccarat, Lalique, and Christofle.  

Each chapter is organized around a style of dining that Delmonico’s pioneered or perfected under Tucci’s proprietorship, including how to host an impressive power lunch (featuring Oscar's creation, the signature wedge salad); a glamorous cocktail soirée before a night on the town, complete with oysters Rockefeller and shrimp cocktail; and the perfect romantic dinner for two with a show-stopping seafood tower and ribeye Bordelaise. THE DELMONICO WAY includes over 70 recipes, including two from the restaurant’s most famous alumni, Sirio Maccioni’s Pasta Primavera and Tony May’s trademarked Uovo Raviolo. In addition to fine fare, "The Bar'' chapter features sophisticated cocktails that include the classic Delmonico, a legendary Negroni with a "Delmonico way" twist, and the festive Spencer cocktail created by artist Ashley Longshore's grandmother.

Renowned designer Roberto de Vicq de Cumptich expertly layers vintage era photographs, ephemera, menus, and countless other gems featured in THE DELMONICO WAY that remind us that entertaining with style, elegance, sophistication, and intention remain just as relevant today as it did during the height of the era.

About the Author:

Max Tucci is an award-winning producer and host of Max & Friends. He is a writer and a TV and radio personality. Max is known for being a food and entertaining enthusiast. He is a philanthropist and the historian of the Delmonico legacy. Max owns the largest collection of Delmonico's memorabilia. He resides between New York, Florida, Colorado, and Florence, Italy.

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Пролистать книгу The Delmonico Way: Sublime Entertaining and Legendary Recipes from the Restaurant That Made New York

An intoxicating and eclectic new book on the hidden botany behind your favourite booze!

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.

About the Author:

Amy Stewart is the bestselling author of five books on the pleasures (and perils) presented by the natural world including Wicked Plants and Wicked Bugs, also published by Timber Press. She lives in Eureka, California, where she and her husband own an antiquarian bookstore.

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Пролистать книгу The Drunken Botanist - The Plants That Create The World's Great Drinks на Google Books.

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Посмотреть видео о книге The Drunken Botanist: The Plants That Create The World's Great Drinks

Food meets fashion in these playful fashion illustrations of stylish ladies creatively garbed in fresh produce.

Gretchen Roehrs’s art uses line drawings along with perfectly placed foods to represent the forms, colors, and textures of fashionable clothing: the result is stylish ensembles that would not be out of place in fashion magazines and look good enough to eat!

From oyster shell dresses and pea pod pants to radicchio frocks and tomato handbags, Roehrs’s charming drawings delight with their inventiveness. The illustrations are paired with humorous captions and quotes commenting on the whimsy of fashion. A cornucopia of color and flavor, The Edible Ensemble is a tantalizing treat for the senses, a perfect gift for anyone who loves food and fashion as well as those who like to play with their food.

About the Author:

Gretchen Röehrs is an artist, designer, and art director. Her illustrations have been featured in The New York Times,  Elle, Harper’s Bazaar, San Francisco Chronicle, Refinery 29, and WhoWhatWear, among others.

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Пролистать книгу  The Edible Ensembles: A Fashion Feast for the Eyes, From Banana Peel Jumpsuits to Kale Frocks

The Explorer’s Library combines the two New York Times bestselling guides from Atlas Obscura, packaged in a slipcase that evokes the timeless allure of travel. It is the perfect gift for the person who lets curiosity be their compass, who is alive to the world in all its possibilities.

Atlas Obscura, is a “wanderlust-whetting cabinet of curiosities on paper” (New York Times) and a runaway New York Times bestseller. Featuring hundreds of unexpected entries that cover all corners of the globe, Atlas Obscura changes the way we think about the world, expanding our sense of how strange and marvelous it really is.

A feast of wonder and another New York Times bestseller, Gastro Obscura transforms our sense of what people around the world eat and drink. Ready for a beer made from fog in Chile? Sardinia’s “threads of God” pasta? But far more than a menu of curious delicacies and unexpected dishes, Gastro Obscura focuses on food’s place in our lives, touching on history, culture, travel, festivals, and more.

About the Authors:

Atlas Obscura is the definitive guide to the world’s hidden wonders. Based on the community-driven, editor-curated website atlasobscura.com, Atlas Obscura uncovers unusual and overlooked places not found in your average guidebook. Cofounders Joshua Foer and Dylan Thuras are two of the authors of the # 1 New York Times bestselling book Atlas Obscura: An Explorer’s Guide to the World’s Hidden Wonders.

Dylan Thuras is the cofounder and creative director of Atlas Obscura. He lives in Rosendale, NY.

Cecily Wong is a writer at Atlas Obscura, and the author of the novel Diamond Head, a Barnes & Noble Discover Great New Writers selection, recipient of an Elle Readers' Prize, and voted a best debut of the Brooklyn Book Festival. She lives in Oregon.

Ella Morton is a New Zealand-born, Australian-raised, Brooklyn-based writer, focusing on overlooked aspects of history and culture. After covering consumer technology at CNET she hosted Rocketboom NYC, a web show about New York’s quirkier people and places. Her most popular interview was a chat with Cookie Monster on the set of Sesame Street. Ella was associate editor at AtlasObscura.com, where she wrote about such topics as tobacco smoke enemas, Victorian streaming music services, and the etiquette of marrying a ghost.

Joshua Foer is the cofounder and chairman of Atlas Obscura. He is also the author of Moonwalking with Einstein: The Art and Science of Remembering Everything, a bestseller published in 33 languages, and a forthcoming book about the world's last hunter-gatherers.

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Посмотреть видео о книге Atlas Obscura, 2nd Edition: An Explorer's Guide to the World's Hidden Wonders

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Посмотреть видео о книге Gastro Obscura: A Food Adventurer's Guide

Emmanuel Hadjiandreou is passionate about making bread and in this beginner’s guide he explains how to master the art at home with simple recipes and clear step-by-step instruction so that everyone, including children, can enjoy the delights of bread making.

This entry-level guide to baking bread at home starts by setting out the tools and equipment needed and explains the science behind the alchemy of turning flour, yeast and water into the bread we love so much. Delicious step-by-step recipes for every day include a 60-minute Soda Bread, a Half-and-half Sourdough Loaf and a Sandwich Loaf. Occasional bakes to have fun with are Puffy Pitta Pockets, Pizza Dough and Crunchy Breadsticks, whilst enriched dough sweet treats to try include Sticky Apple & Cinnamon Buns and a Chocolate & Cherry Stollen.  

This entry-level guide to baking bread at home starts by setting out the tools and equipment needed and explains the science behind the alchemy of turning flour, yeast, and water into the bread we love so much. Delicious step-by-step recipes for every day include a 60-minute Soda Bread, a Half-and-half Sourdough Loaf and a Sandwich Loaf. Occasional bakes to have fun with are Puffy Pitta Pockets, Pizza Dough, and Crunchy Breadsticks, whilst enriched dough sweet treats to try include Sticky Apple & Cinnamon Buns and a Chocolate & Cherry Stollen.

Emmanuel Hadjiandreou is passionate about bread baking and in this beginner’s guide he explains how to master the art at home with simple recipes and clear step-by-step instruction.

About the Author:

Emmanuel Hadjiandreou is from South Africa but learned his craft in a German bakery. In the UK he has worked for chef Gordon Ramsay and Daylesford Organic, an award-winning organic farm shop in Oxfordshire. He currently teaches bread-making classes at The School of Artisan Food in Nottinghamshire. His bread creations have won him several awards, such as the Soil Association Organic Food Award for his sourdough.