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A caffeinated tour that unveils the richness of coffee culture, the history of beans, stories, and recipes from around the world.

Coffee is the world’s cup. Over 2.25 billion are brewed, sipped, and savored daily. A loyal companion and energetic facilitator of every day, coffee has sprouted an entire cafe culture and a booming industry. While the caffeine fix is hard to ignore, this beloved hot drink holds a rich and diverse history that sinks deeper than the bottom of the cup.

While the caffeine fix is hard to ignore, this beloved hot drink holds a rich and diverse history that sinks deeper than the bottom of the cup. Penned by expert journalist Lani Kingston, Spill the Beans takes the reader on a journey through Ethiopia, Guatemala, Vietnam, and many other countries in between, exploring the myriad ways in which coffee is produced, traded, and enjoyed.

Hipster baristas may be dreaming up the next seasonal latte at this very moment, but the story of how the humble bean became a global icon is ingrained in history. An essential title for armchair travelers, curious foodies, and cafe-hoppers alike, this java journey demonstrates that there’s a vast world of coffee beyond the ubiquitous flat white. This book is an ‘extra hot’ commodity, maybe it is time to sample it?

About the Author:

Lani Kingston is a food writer and consultant. She holds Master's degrees in Food Studies and Education, along with barista and pastry chef qualifications. This is her third book on coffee and the first to be published by gestalten.

The ultimate guide to cocktails for every home and host – a luxurious, fully-illustrated, global celebration of classic and cutting-edge cocktails, packed with fascinating historical detail as well as more than 600 fail-safe recipes

This definitive cocktail recipe book for the home bartender includes 610 cocktail recipes from 6 continents and 60 countries, with a historical span of more than 500 years. With most cocktails included only requiring three or four ingredients, there is something within its covers for every novice drink-maker and expert bartender alike.

Drinks featured range from renowned iconic classics to lesser-known regional specialties and influential bespoke drinks – each reflecting the era, location, or bar that inspired them. In Spirited you will also learn how to expertly set up your home bar, with practical advice on bar tools, glassware, syrups, garnishes, and so much more. Specially commissioned photography captures the glamor, elegance, and fun of the hundreds of drinks included.

This handsome companion to every home bar is packed with personality – each easy-to-follow recipe also provides fascinating historical and cultural information about the drink and its origins. With Spirited you get to know so much more than just how to make the drink itself.

Recipes are organized by cocktail style, with notes on country of origin and era of invention, together with infographic icons that showcase ingredients and identify low alcohol-by-volume (ABV) drinks. Essays are interspersed throughout the more than 430 pages of this beautifully-designed book, with topics ranging from the history of the cocktail, the culture surrounding aperitivo beverages, and more.

Spirited, this most useful of guides, concludes with comprehensive indexes by name, spirit, and ingredient, ensuring that it will be the book that you will reach for again and again whenever you want to relax, entertain, or celebrate. Salute! Santé! Chin Cin! Skål! Salud! Prost! Cheers!

About the author:

Adrienne Stillman is the co-founder, editor-in-chief, and event director of Dipsology, a curated guide and community for cocktail enthusiasts. She also oversees strategy and marketing for wine, spirits, and hospitality clients, and is a certified sommelier. She is the author of Where Bartenders Drink (Phaidon). A native New Yorker, she lives in Napa Valley, California.

Alcohol meets alchemy in this fun and darkly fascinating collection of cocktail recipes to suit your every mood and whim.

Astrology, tarot, palmistry, and other spiritual arts are having a moment — and that includes the spirits we enjoy during cocktail hour. With this deeply researched collection of intoxicating treats, readers will be able to mix a drink that reflects their interests and satisfies their curiosity. Over the course of five chapters, the authors map out esoteric philosophies that have fueled the dark arts of their times. Each recipe is presented in a double-page spread that includes an engaging history, clear instructions, and original photography. Curious about druids? Try the Oak and Mistletoe, reminiscent of ancient European forests. Into voodoo?

Enjoy a citrusy rum cocktail that’s finished with Peychaud’s bitters from an infamous New Orleans apothecary. If vodka’s your jam try the Devil’s Daughter, which pays tribute to England’s most famous prophetess, Mother Shipton. More than just a collection of recipes, this dive into the occult tells you everything you need to stock your bar and kitchen with, while offering compelling background information on natural ingredients, botany, herbs, and spices — all points of interests that connect the cocktail enthusiast and the practitioner of magic.

Whether you’re serious about cocktails or the occult — or just getting acquainted with either one — this ingenious blend of mixology and magic will add a drop of mystery to every drink you make.

About the Authors:

Allison Crawbuck and Rhys Everett are collectors, researchers, and absintheurs. They opened The Last Tuesday Society’s Cocktail Bar in east London in 2016, bringing with them a shared passion for the mysterious world of dark cocktails. In May 2019, the bar was crowned the Best Bar in London at the 7th annual Design My Night Awards.

A recipe collection of the James Beard-nominated chef Jessica Koslow’s famed jams, preserves, jellies, and breads

“This is food whose time has come,” declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam—organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet — the kind of jam you eat with a spoon. The Sqirl Jam Book collects Jessica Koslow’s signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators, The Sqirl Jam Book will make you fall in love with jam.

About the Author:

Jessica Koslow is the chef and owner of Sqirl, a preserves company and restaurant in Los Angeles. Since its opening in 2011, Sqirl has been featured in the New York Times, Wall Street Journal, and Vogue, and Koslow has been nominated for a James Beard Award for Best Chef: West. Her first book, Everything I Want to Eat, was nominated for a James Beard Award and was named Eater’s Cookbook of the Year.

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Пролистать книгу Sqirl Away: Modern Jamming, Preserving, and Canning на Google Books.

While everyone has a morning ritual, each is rich in details and differences. Stay for Breakfast presents breakfast ideas for a cornucopia of occasions.

The book’s recipes offer readers the opportunity to rediscover traditions, to find enticing new possibilities, and to make time for a morning meal for themselves.

Stay for Breakfast provides inspiration for creating the perfect start to any day and a glimpse into what breakfast looks like on plates around the world. Shakshuka sizzles in a cast iron pan. Poached figs tempt with the fresh flavors of a Persian morning. Waffles in bed are as romantic as they are delicious - with a warm drizzle of maple syrup sweetening the moment. Whether for adults or for children, friends or lovers, in bed or on a picnic, explore the varied incarnations and tastes of breakfast. 

About The Author:

Simone Hawlisch, co-editor of Stay for Breakfast, is a freelance food, lifestyle and travel photographer based in Berlin, whose work is published in national and international online and print magazines. Simone is best known for her poetic Instagram profile (@fraeuleinsonntag), which she dedicates to ’Slow Living’, inspiring people all around the world. 

The ultimate guide to baking and decorating creative cakes for any occasion.

From mastering the basics of cake decorating and learning how to pipe, emboss, model, and airbrush your cakes and cake pops, discover everything you need to transform a cake into a work of art!

Cake and cupcake decorating have never been easier thanks to this handy cake design guide. Here's what's inside:

- A dedicated cake decorating techniques chapter provides 100s of ideas for piping, stencilling, painting, and carving
- Shows you how to make and use the basic key ingredients, from the perfect recipe for fondant to piping with buttercream icing and making chocolate ganache
- A range of showstopping baking projects - many of which are complete with cupcakes or mini cakes variations
- A complete guide to cake decorating equipment ensures you have everything you need

Get the skills you need to decorate cakes like a pro with this baking book for beginners. Not only will your cakes look fabulous, but they will also taste delicious with the help of Cake Basics - a chapter dedicated to easy cake recipes such as red velvet sponge and chocolate cake. To showcase your new skills, there are 20 unique projects with designs for you to try!

Filled with visual inspiration, step-by-step photography and expert advice, this cake decorating book will have you whipping up everything from intricate, filigree-piped wedding cakes to a stunning bouquet of cupcake roses in no time! It's the perfect book for beginners and keen cake decorators alike.

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Пролистать книгу Step-by-Step Cake Decorating: 100s of Ideas, Techniques, and Projects for Creative Cake Designers на Google Books

Pour yourself the perfect drink-or make a round for your guests.

Making drinks at home has never been easier. In this guide to the perennial favorites and forgotten classics, YouTube's favorite Aussie mixologist Steve the Bartender shows you how to craft cocktails with ease. Approachable and unpretentious instructions ensure that every drink is simple and delicious.

- Guidance on building a home bar, from the essential spirits to mixing equipment and glassware
- 125 curated drink recipes for every occasion, from Manhattans to Mai Tais.
- Photographs of every recipe and integrated QR codes linking to videos of Steve preparing each drink.

About the Author:

Steven Roennfeldt, better known as Steve the Bartender, has been sharing easy-to-follow cocktail videos on YouTube since 2017. He has created a catalog of over 600 videos and built a huge community of passionate cocktail enthusiasts. Steve is continually amazed and humbled by the far-reaching impact of his work. While flavor fuels his curiosity, the cocktail community stirs his passion and pushes him to continue creating his entertaining and educational content.

When he isn’t shaking up a storm, reinventing a cocktail list, or crafting gin, you’ll find Steve at home with his family. Steve’s wife, Kat, has shared in the flavorsome journey since the beginning, being his harshest critic yet biggest supporter, while his adorable son Noah observes from the sidelines. Steve and his family live in Adelaide, Australia.

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Пролистать книгу Steve the Bartender's Cocktail Guide: Tools - Techniques - Recipes на Google books

Cool Drinks for Hot Summer Days

With their thirst-quenching profile, crisp acidity, and vibrant fruit flavors, juicy summer cocktails are pure refreshment and just what we crave, whether lounging poolside or working the grill. And here, from expert mixologist and hospitality maven Nick Mautone, are over 45 no-fail recipes for the very best of them, from classics like the piña colada and the Tom Collins to the perfect margarita and a killer mojito. Includes cocktails with wine, like peach sangria, and even fruit-forward alcohol-free cocktails like virgin watermelon punch. Oh, and that world’s best gin and tonic? The secret is ginger syrup.

About the Author:

Nick Mautone has worked in the hospitality industry for more than 35 years, most recently as the managing director for the iconic Rainbow Room in New York City. He previously managed restaurants, including New York’s Gotham Bar and Grill and Gramercy Tavern. Mautone and his cocktails have been featured in the New York Times and Food & Wine and on CBS’s The Early Show. He lives in Seattle with his wife and children.

Pour a stiff drink and crack open this comprehensive guide to everything there is to know about the world’s greatest whiskeys. Exploring the traditions behind bourbon, Scotch, Irish, and even Japanese whiskey, you’ll discover how unique flavors are created through variations of ingredients and different distilling techniques. With advice on how to collect, age, and serve whiskey, as well as suggestions for proven food pairings, you’ll be inspired to share your knowledge and invite your friends over for a delicious whiskey tasting party.

About the Author:

Lew Bryson the author of Tasting Whiskey, is the managing editor, features writer, and columnist for Whisky Advocate magazine. He lives in Newtown, Pennsylvania. David Wondrich is a founding member of The Museum of the American Cocktail and the author of Punch and Imbibe.

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Пролистать книгу Tasting Whiskey: An Insider's Guide To The Unique Pleasures Of The World's Finest Spirits на Google Books.

Celebrate Tequila Mockingbird's tenth anniversary with this clever guidebook that pairs cherished novels with both classic and cutting-edge cocktails. No B.A. in English required!

It's been ten years since the world's favorite literary-inspired cocktail recipes book, Tequila Mockingbird, captured the attention of bar crowds, book lovers, English majors, and readers everywhere with its clever commentary on history's most beloved novels and pun-filled drink titles aplenty.

This much anticipated special tenth-anniversary edition features an updated introduction and 74 delicious, updated drink and bar snack recipes and drinking games. The recipes-including 13 brand new drinks and 2 new bar snacks exclusive to the revised edition-are organized into new chapters for today's modern reader. The handsome package-complete with its original three-piece case, deckled edge, and brilliant duo-toned illustrations throughout-also includes seven brand-new pieces of art.

About the Authors:

Tim Federle is a former Broadway dancer turned award-winning writer whose works include the bestselling cocktail recipe books Tequila Mockingbird and Gone With the Gin, the novels Better Nate Than Ever and The Great American Whatever (each named notable books of the year by the New York Times), and the Tony-nominated Broadway musical Tuck Everlasting. A native of San Francisco who grew up in Pittsburgh, Tim now divides his time between New York and the internet.

If you think that tequila can only be consumed as a slammer with salt and lime, and follows with a chaser of the world’s-worst-hangover the morning after, think again: Dan Jones is about to set the record straight. In Tequila: Shake Muddle Stir, Dan introduces readers to some rather grown-up and classy ways to consume this agave-based tipple, and will have you drinking like a Mexican in no time.
 
Starting with the basic kit for your home bar, and following with the best tequila-makers on the planet, you’ll be shopping for your tequila kit like a pro. With more margarita recipes than you can shake a cocktail shaker at, as well as a glut of amazing tequila cocktails you have never even heard of, this is a recipe book that will change your drink repertoire for good.

Like a fine whiskey, tequila should be sipped, savoured and enjoyed. With this in mind, Dan has curated over 40 tequila recipes for the home mixologist. Featuring classics like an Old Fashioned, Tequila Sunrise and Mojitos, to a Tegroni, Tequila Mockingbird and Bloody Maria, tequila will undoubtedly become your spirit of choice.

Including recipes for DIY syrups, sours, infusions and more, Tequila: Shake Muddle Stir will show you just how versatile this underrated liquor is, and proves there is a tequila-based tipple out there for everyone, just waiting to be discovered.

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. 

Tablet’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.

About the Author:

Alana Newhouse is the editor in chief of Tablet, a daily online magazine of Jewish news, ideas, and culture launched in 2009. Prior to Tablet, she spent five years as culture editor of the Forward, where she supervised coverage of books, films, dance, music, art, and ideas.

The classic bar guide that launched a generation of cocktail lovers is back — completely updated.

With its cloth binding evoking a Jazz Age guide to speakeasies and its charming illustrations that could have come from a period magazine, this most influential cocktail book is reissued in a newly updated edition. Spanning the cocktail spectrum from classic to contemporary, it includes all the information the cocktail lover or mixologist needs to create the perfect drink in a stylishly retro package, making it an elegant, sophisticated gift as well as an indispensable companion for home or professional entertaining.

With 500 recipes and an easy-to-use index arranged by drink categories, this bar book is replete with fascinating stories behind the genesis of each cocktail, its creators, and component liquors — as well as a guide to bartending equipment and a glossary of bar terms and measurements.

Charles Schumann, whose appreciation of design and drinks is legendary, is the ideal guide to the perfect drink. Based on the menus at his iconic establishments — Harry’s New York Bar, then Schumann’s American Bar, which later became simply Schumann’s Bar— each recipe focuses on quality and balance.

About the Author:

Charles Schumann attended hotel management school in Switzerland and in the South of France before returning to Munich in 1973 to become one of Europe’s legendary barkeeps. He has also worked as a model for Yohji Yamamoto, Comme des Garçons, and most recently, Baldessarini, Hugo Boss’s luxury menswear line.

Acclaimed author Reem Kassis returns with a one-of-a-kind collection of original contemporary recipes tracing the rich history of Arab cuisine.

The Arabesque Table takes inspiration from the traditional food of the Arab world, weaving Reem Kassis's historic research and cultural knowledge with her contemporary interpretations of an ancient, remarkably diverse cuisine.

In her personal, engaging voice, Reem bridges past and present to open up the world of Arabic cooking today, showcasing a mosaic of 130 delicious, accessible home recipes. Organized by primary ingredient, the recipes and vivid photographs bring the dishes to life while her narrative offers not only a sense of taste, but a sense of time and place as well.

More than just a compilation of modern Arabic recipes, The Arabesque Table celebrates the evolution of Arab cuisine and the stories of cross-cultural connection it recounts, paying tribute to the history and journey that have led to this point.

With the past on full display in this heavily researched and exciting book, you will find dishes from the Golden Age of Islam: like Narjissiya (a fava bean and egg hash) and  Makmoora (a layered chicken, onion and pine nut pot pie), as well as contemporary and globally inspired interpretations: like Tahini Cheesecake and Caramelized Butternut Squash Fatteh with Za'atar, revealing a cuisine that is vibrant, nourishing, and exciting, but above all, reminding us of how powerful food is in defining the relationship between people, place and identity.

About the Author:

Reem Kassis is the author of Phaidon's acclaimed cookbook The Palestinian Table, which won the Guild of Food Writers First Book award and a Gourmand World Cookbook award and was a James Beard Best International Cookbook award finalist and NPR Best Book. She grew up in Jerusalem, then lived in the US, France, Germany, Jordan, and the UK. She now lives in Philadelphia.

"The Arabesque Table is full to the brim with dishes which are rooted in tradition and at the same time creatively (and deliciously!) transcend it. It is wonderful!" - Yotam Ottolenghi

"A dazzling set of recipes from Reem Kassis" – Nigel Slater 

"Reem Kassis's cookbooks tell of her Palestinian family, while giving a modern twist to such dishes as fatteh, lentil soup and pistaschio cake" - The Observer Food Monthly 

Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food.

This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.

Contributors:
Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru
Andoni Luiz Aduriz - Mugaritz - Spain
Heston Blumenthal - The Fat Duck - UK
Tony Conigliaro - DrinksFactory - UK
Sang Hoon Degeimbre - L'Air du Temps - Belgium
Jason Howard - #50YearsBim - UK/Caribbean
Mingoo Kang - Mingles - Korea
Jane Lopes & Ben Shewry - Attica - Australia
Virgilio Martinez - Central - Peru
Dominique Persoone - The Chocolate Line - Belgium
Karlos Ponte - Taller - Venezuela/Denmark
Joan Roce - El Celler de Can Roca - Spain
Dan Barber - Blue Hill at Stone Barns - USA
Kobus van der Merwe - Wolfgat - South Africa
Darren Purchese - Burch & Purchese Sweet Studio - Melbourne
Alex Atala - D.O.M - Brazil
María José San Román - Monastrell - Spain
Keiko Nagae - Arôme conseil en patisserie - Paris
Peter Coucquyt - Chef and co-founder of Foodpairing™
Bernard Lahousse - Bio-engineer and co-founder of Foodpairing™
Johan Langenbick - Entrepreneur and co-founder of Foodpairing™

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Пролистать книгу The Art & Science of Foodpairing: 10,000 Flavour Matches that Will Transform the Way You Eat на Google Books