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Once dubbed ‘Mother’s ruin’, gin is now becoming the tipple of choice for many a drinker. 

And with so many brands on the market, a little guidance is required. In Gin: Shake, Muddle, Stir,  Dan Jones introduces readers to the best gin makers on the planet, as well as some of the most exciting mixes that can be made from the spirit. If you’re a fan of a classic G&T and want to take things to unchartered territories, look no further. 

Featuring all the staples like the Gin Fizz, Martini and Gimlet, Dan will have you dabbling with a Pink Lady, a Negroni (current hipster favourite) and a Rhubarb Sparkler in no time. Recipes include easy three-ingredient-recipes, to punches, apertifs, teas, martinis and more. 

Dan also shares his favourite syrup recipes that will elevate your cocktail making skills to new levels. With one bottle, you will soon be making over 40 drinks that will ensure you are the life and soul of any party.

About the Author:

Dan Jones is a journalist and editor living in London. Formerly the shopping editor at i-D magazine, Time Out’s Shopping & Style editor, and most recently Senior Men’s Editor at ASOS, Dan is currently a style consultant, working with brands like Topman and Swatch, and publishers, incl. Conde Nast. He also loves to entertain, constantly ‘researching’ his cocktail craft and honing his cocktail credentials. He is the author of The Mixer’s Manual, Man Made and Gin: Shake, Muddle, Stir. 

Finalist, Tales of the Cocktail Spirited Award for Best New Book on Drinks Culture, History, or Spirits

Across this nation, in breweries, liquor stores, bars, and even our own homes, we’re being stripped of our most basic boozy rights. Thanks to Prohibition and its 100-year hangover, some of the most outdated, bizarre, and laughably loony laws still on the books today center around alcohol and how we drink it. In New Mexico, $1 margaritas are illegal. In Utah, cocktails must be mixed behind a barrier called the “Zion curtain.” And forget about happy hour in Massachusetts — the state banned it in 1984. But we don’t have to stand down and dry up — it’s time to take to liquid protest. Created by the nation’s leading alcohol policy expert, Give Me Liberty and Give Me a Drink! combines the thirst-inducing pleasure of trivia with 65 recipes for classic and innovative cocktails. So arm yourself with a mezcal-based One Pint, Two Pint, inspired by Vermont’s ban on beer pitchers, or The Boiling Point, a beer cocktail that is highly illegal in Virginia, and get ready to drink your way to a revolution on the rocks.

About the Author:

C. Jarrett Dieterle is a leading alcohol policy expert, the editor in chief of DrinksReform.org, a contributing drinks writer for the Richmond Times-Dispatch, and the director of commercial freedom and a senior fellow at the R Street Institute, a nonpartisan think tank based in Washington, DC. A graduate of Georgetown University Law Center and the University of Richmond, he has written about spirits, booze history, and questionable regulations for the New York Times, the Wall Street Journal, USA Today, the Washington Post, the New York Post, Forbes, Liquor.com, VinePair, SevenFifty Daily, and NPR’s James Beard Award–winning blog, The Salt. He is a native of Michigan and lives with his wife and Australian shepherd mix near Richmond, Virginia, where he never, ever has a boilermaker (thanks, Virginia government).

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Пролистать книгу Give Me Liberty and Give Me a Drink!: 65 Cocktails to Protest America’s Most Outlandish Alcohol Laws

Acclaimed photographers James and Karla Murray invite readers inside the doors of thirty legendary watering holes to discover how each has contributed to the social and cultural fabric of New York City.

For nearly three centuries, people have been gathering in New York City taverns, bars, and pubs. Celebrating the historical significance of thirty of those establishments, this book features gorgeous full-color photographs by James and Karla Murray, the award-winning team behind Store Front NYC. Each drinking den is paired with engaging descriptions that capture the location’s unique identity, penned by journalist Dan Q. Dao.

There’s the White Horse Tavern, frequented by writers such as Dylan Thomas and James Baldwin; the Stonewall Inn, renowned for its role in the LGBTQ+ rights movement; the King Cole Bar in the St. Regis Hotel, a sophisticated lounge adorned with a mural by Maxfield Parrish; and quintessential neighborhood dive Rudy’s Bar & Grill, where cheap beer and free hot dogs are served with a side of vintage grittiness.

Filled with legends and stories, it also includes a map. Whether they’re looking to soak up some NYC history or raise a glass to fit their mood, this helpful guide will ensure readers that they’ll find a place to have a good, stiff drink.

About the Authors:

James T. and Karla L. Murray are husband-and-wife architectural and interior photographers based in Manhattan's East Village. Their books include 'Store Front NYC', 'Store Front: The Disappearing Face of New York', 'Store Front II: A History Preserved', and 'New York Nights'. Their work has been exhibited in galleries and museums around the world and featured in numerous publications including the New York Times, the Wall Street Journal, New York magazine, and the New Yorker. Dan Q. Dao is a culture writer whose work has appeared in publications such as the New York Times, Condé Nast Traveler, Food & Wine, Forbes, and GQ. He has held editorial and digital strategy roles at Paper, Saveur, and TimeOut. Besides writing, he also runs his own food and drink consultancy, District One Studios.

Greece: The Cookbook is the definitive work on the rich and fascinating cooking of modern Greece.

Greece: The Cookbook is the first truly comprehensive bible of Greek food in English. Rapidly increasing in popularity, Greek food is simple to prepare, healthy and delicious, and, more than most other cuisines, bears all the hallmarks of the rich cultural history of the land and sea from which it is drawn.

It is the original Mediterranean cuisine, where olive oil, bread, wine, figs, grapes and cheese have been staples since the beginnings of Western civilization. With hundreds of simple recipes by Vefa Alexiadou, the authoritative grand dame of Greek cookery, the book also includes information on regional specialities, local ingredients and the religious and historical significance of the dishes, and is illustrated with 230 colour photographs.

About the Author:

Vefa Alexiadou is the leading authority on Greek cookery. A bestselling author of thirteen cookbooks in Greece, she also has her own television series and regularly writes articles for magazines and gives lectures and demonstrations on Greek recipes. She has served on the board of the Centre for the Preservation of Traditional Greek Gastronomy.

The first book to bring together 20 alcohol-free psychoactive cocktail recipes

High Cocktails is the first book to bring together 20 alcohol-free psychoactive cocktail recipes, developed by chefs Noah Tucker and Anthony Joseph, in collaboration with four of the world's top mixologists.

Featuring exclusive research into some of the world's most interesting psychoactive plants and the alchemy involved in making cocktails with these ingredients.

A team of media makers, in collaboration with chefs Noah and Tony, started a project called High Cuisine a few years ago, where chefs cook with legal, mind-altering herbs such as weed, truffles and kratom. This led to the cookbook of the same name and a TV series. Now in collaboration with The Bulldog, the landmark coffee shop in Amsterdam, a new trajectory has started with the development of alcohol-free cocktails that get you high: high cocktails!

About the Author:

The Bulldog is the world's first cannabis coffee shop in Amsterdam. Now a new trajectory has started with the development of alcohol-free cocktails that get you high: high cocktails!

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Пролистать книгу High Cocktails: Psychoactive Non-Alcoholic Cocktails

Theres an art to setting the perfect table for every type of occasion, and this book helps you master it, whether your event is a Sunday supper, weekend lunch, garden party, festive open house, elegant evening or extravagant holiday soirée. Lavishly photographed, it explores a stunning range of decorative possibilities, from platinum-edged plates, vintage silver, ornate candelabras and antique mercury glass to playful jaw-snapping alligator napkin rings, birds nests filled with pansies and a fleet of porcelain monkeys.

A collection of simple and nutritious ways to cook and eat eggs from the ever-popular Rose Bakery

How to Boil an Egg is a collection of simple and unusual recipes for cooking eggs from Rose Bakery. Renowned English chef Rose Carrarini of Rose Bakery has chosen her favourite classic and contemporary ways of using eggs, including all the basics like poached, scrambled and fried eggs, as well as muffins, pancakes, tarts, gratins, cakes and puddings. One of the most complete and nourishing of ingredients, this book shows how tasty and versatile eggs can be. 

This book will enable you to master the basics of cooking eggs as well as recreate some of the most popular dishes served in Rose Bakery, from breakfast classics such as pancakes and French toast to afternoon treats such as Welsh Tea Cakes, Walnut Cake and Orange Crème Caramel, as well as soups, quiches and tarts perfect for a light lunch. 

Rose Carrarini and her husband Jean-Charles set up the original Rose Bakery, a small Anglo-French restaurant, shop and bakery, tucked away in a street near the Gare du Nord in Paris in 2002. Serving simple, fresh and healthy meals, their food blurs the boundaries between home and restaurant cooking. 

Over 90% of the products served in the cafés are made on the premises with the best ingredients: Rose uses as much organic and locally sourced produce as possible and has reduced the sugar content in her cake recipes to make them healthier without sacrificing flavour, texture or pleasure. 

Rose's approach to food proved very popular with the locals, who crowd into the shop on weekdays, choosing from the lunchtime display of salads, vegetable tarts and pastries displayed on the shop’s counter, and line up on weekend mornings for a full English breakfast or a plate of pancakes. 

Breakfast, Lunch, Tea, published by Phaidon in 2006, introduced this hidden gem and the philosophy and style of its creator Rose Carrarini to a wider audience and since then Rose has opened branches of her bakery in London, Seoul Tokyo and Tel Aviv, each serving her signature light and healthy food.

About the Author

Rose Carrarini opened Rose Bakery, a small Anglo-French bakery, shop and restaurant in Paris with her husband Jean-Charles in 2002, with the aim of serving fresh, simple and healthy food. Rose’s philosophy and approach to food proved extremely popular and there are now branches of Rose Bakery in London, Paris, Tokyo, Seoul and Tel Aviv.

Winner of an IACP Cookbook Award, How to Grill is “the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef” (Tom Colicchio).

A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 full-color photographs, How to Grill shows 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes — Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops — and hundreds of inside tips.

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. 

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Пролистать книгу How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook на Google Books.

We all expect to be able to buy an excellent cup of coffee from the many brilliant coffee shops available. But what about the coffee we make at home? Shouldn't that be just as good?

Coffee expert James Hoffmann is the cofounder of Square Mile Coffee, as well as creating extremely informative, and popular, kit and coffee reviews for his YouTube and Instagram channels. In his latest book he demonstrates everything you need to know to make consistently excellent coffee at home, including: what kit is worth buying, and what isn't; how to grind coffee; the basics of brewing for all major equipment (cafetiere, aeropress, stovetop etc); understanding coffee drinks, from the cortado to latte; and the perfect espresso.

About the Author:

James Hoffmann is the co-founder of Square Mile Coffee Roasters, a multi-award-winning coffee roasting company based in East London. He is also the World Barista Champion 2007, having won the UK Barista competition in both 2006 and 2007. He has a YouTube channel where he makes videos about anything and everything to do with coffee. He is the author of The World Atlas of Coffee (2014) and How to Make the Best Coffee at Home (2022).

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Пролистать книгу How to Make the Best Coffee at Home на Google Books.

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 46th year of publication, it has no rival as the comprehensive, up-to-the-minute annual guide.

This latest edition of Hugh Johnson’s Pocket Wine Book includes a color supplement: How Wine Ages (And Why), which covers questions such as whether aged wine is necessarily better wine and how to store wine to ensure it ages well.

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 Book gives clear information on grape varieties, local specialities and how to match food with wines that will bring out the best in both.

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Пролистать книгу Hugh Johnson's Pocket Wine Book 2023 на Google Books.

Explore Haute Cuisine with inspiring chefs at Salzburg's Hangar7

Spearheading a new style of hospitality, each month Restaurant Ikarus lets a different international star chef take over its kitchen. Responsible for the individual design of the menu whether it is fusion cuisine, molecular gastronomy, or a style synonymous with their homeland, innovation, and personal flair are the key ingredients.

Under a dazzling ceiling made from almost 2,000 panes of glass inside Salzburg’s Hangar7, these culinary masters are reaching for the stars. Ikarus Invites the World's Best Chefs document’s the journey towards the plate, explaining how the talented teams involved rise to the challenge and passionately recreate these bespoke menus. A sizzling mix of personal commentaries and processes which pave the way to perfection, this book grants an invitation to the top table.

Haute Cuisine at the Hangar-7 The guest chefs at Restaurant Ikarus present their exceptional culinary art whether it is fusion cuisine, molecular gastronomy or traditional cooking. Executive Chef Martin Klein offers a potpourri of international top chefs. The guest chefs present their creations at Restaurant Ikarus - Martin Klein and his team rise to the challenge and perfectly recreate the top chefs' menus.

The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food.

An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs.

With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.

The Institut Paul Bocuse is a world-renowned centre of culinary excellence, based in France. Founded by ‘Chef of the Century’ Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.

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Пролистать книгу Institut Paul Bocuse Gastronomique: The Definitive Step-by-Step Guide to Culinary Excellence на Google Books.

James Martin’s French Adventure showcases the superstar chef's handpicked favourite recipes from the series and sees him journey the length and breadth of the country, sampling the very best food France has to offer. Along the way he cooks seafood in Marseille, shops at colourful Provencal markets, cooks with legendary chefs including Michel Roux and Pierre Gagnaire and explores the vineyards of Burgundy.

With 80 recipes for fabulous French classics, as well as James's own takes on some of the delicious dishes he tastes on the road, you’ll be spoilt for choice. Enjoy a warming bowl of vibrant pistou soup on a chilly evening, or take duck rillettes with fig and peach chutney on your next picnic. For a treat, try scallops Saint Jacques with champagne sauce or a classic boeuf bourguignon. And what better end to a meal than a pear and rosemary tarte tatin or a refreshing iced blackberry soufflé?

Overflowing with stunning photography, James Martin’s French Adventure is a must-have for anyone who loves the good life and great, simple food.

About the Author:

Former presenter of the BBC’s Saturday Kitchen, and a regular team member on Ready Steady Cook, James Martin is one of the UK’s most popular TV chefs, whose enthusiasm and passion for food have won him countless fans. His accessible approach to cooking was showcased in his three previous books for Quadrille, Sweets (2015), More Home Comforts (2016), Home Comforts (2014) and Desserts (2007). He makes frequent appearances on food TV programmes as well as demonstrating live at the BBC Good Food Show; he has two restaurants.

The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures

Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.

About the Author:

Nancy Singleton Hachisu lives on a farm in Japan with her family, and is a James Beard Award-nominated author of two cookbooks: Japanese Farm Food and Preserving the Japanese Way. Her work has appeared in Food & Wine, Saveur, The Art of Eating, and Lucky Peach. A native Californian, she has resided in Japan for thirty years, and is widely respected as an authority on Japanese cooking, both in Japan and the United States.

In Jello Shots, Sabrina Fauda-Rôle shares over 30 inventive recipes to get the party started.

Make your favourite cocktails even better with Mojito, Cosmopolitan and Long Island Iced Tea jello shots. Not only do the shots taste great, they are also beautifully presented – try a Bloody Mary in a hollowed-out tomato, or create a stunning Tequila Sunrise. You can even add a bit of extra fizz with the Gin & Tonic and Sparkling Wine shots. They can be mixed up in minutes, then just leave to set in the fridge for a few hours before your guests arrive. 

Jello has never been so much fun!

About the Author:

Sabrina Fauda-Rôle is an author and a food stylist. She is also the author of Cookies in a Pan, Crumbles, One-Pot Pasta and One-Pot Vegetarian.