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The last few years have seen an explosion in the popularity of craft beers across the globe, with excellent new brews being produced everywhere from Copenhagen to Colorado, Amsterdam to Auckland.

With more amazing beers available than ever before, it’s hard to know which ones to choose.

That’s where Craft Beer World comes in. Gathering together over 300 of the most innovative and tastiest beers you need to try, and divided into 50 different categories, you will find the best of the best each style has to offer.

Every category comes with an explanation of the key characteristics of the style – whether it’s an American IPA bursting with citrusy C-hops or an Imperial Stout full of dark roasted malts – along with an example of a classic brew and a selection of cutting edge versions that are certain to become instant favourites. So whether you’re looking for bitter beers or balanced flavours, a hit of hops or a hint of coffee, the reviews will point you in the right direction to find the perfect beer to suit your tastebuds.

Also included throughout the book are interesting nuggets of beer information, covering everything from the catalyst that has caused the astonishing growth in craft beer through to matching beer with food and how to serve your drinks.

A unique compilation of authentic home-cooking recipes from Cuba, reflecting the island's remarkable culinary diversity

Cuban food is known worldwide for its blend of bright colours and intense flavors, and Cuba: The Cookbook is the first book to celebrate and document comprehensively its cuisine and contemporary food culture. Collected by those who best know the entire Cuban culinary landscape, the 350 home-cooking recipes in this compendium explore the country's myriad traditions and influences - from Spanish to Soviet to Chinese - through recipes for appetizers, rice dishes, fish, meat, vegetables, egg dishes, desserts, and more.

About the Authors:

Madelaine Vázquez Gálvez has over 30 years of culinary experience - she has run a restaurant in Cuba, authored several Cuban cookbooks, hosted a cooking show, led Slow Food Caribbean, and has the most extensive collection of culinary printed materials in Cuba.

Writer Imogene Tondre has lived in Cuba for the past decade. She has a Master's Degree from the University of Havana for Cuban food culture.

Tuscan native and accomplished home cook Giulia Scarpaleggia shares the wholesome, comforting, and nostalgic recipes of cucina povera — Italian peasant cooking that is equal parts thrifty, nourishing, and delicious.

The Italians call it l’arte dell’arrangiarsi, or the “art of making do with what you’ve got.” This centuries-old approach to ingredients and techniques, known as cucina povera, or peasant cooking, reveals the soul of Italian food at its best. It starts with the humblest components — beans and lentils, inexpensive fish and cuts of meat, vegetables from the garden, rice, pasta, leftovers — and through the ingenuity and resourcefulness of the cook, results in unforgettably delicious and satisfying meals. In 100 recipes, Cucina Povera celebrates the best of this tradition, from the author’s favorite, pappa al pomodoro (aka leftover bread and tomato soup), to Florentine Beef Stew, Nettle and Ricotta Gnudi, and Sicilian Watermelon Pudding. Soul-satisfying, super healthy, budget-friendly, and easy to make, it’s exactly how so many of us want to eat today.

About the Author:

Giulia Scarpaleggia is a Tuscan-born and-bred home cook. She is a food writer, podcaster, and cooking school instructor who has written five cookbooks in Italian. Her blog, Juls' Kitchen, was named by Saveur as 2019's best food culture blog.

From the foremost figure on the New Orleans' drinking scene and the owner of renowned bar Cure, a cocktail book that celebrates the vibrant city

New Orleans is known for its spirit(s)-driven festivities. Neal Bodenheimer and coauthor Emily Timberlake tell the city’s story through 100 cocktails, each chosen to represent New Orleans’ past, present, and future. A love letter to New Orleans and the cast of characters that have had a hand in making the city so singular, Cure: New Orleans Drinks and How to Mix 'Em features interviews with local figures such as Ian Neville, musician and New Orleans funk royalty, plus a few tips on how to survive your first Mardi Gras. Along the way, the reader is taken on a journey that highlights the rich history and complexity of the city and the drinks it inspired, as well as the techniques and practices that Cure has perfected in their mission to build forward rather than just looking back. Of course, this includes the classics every self-respecting drinker should know, especially if you’re a New Orleanian: the Sazerac, Julep, Vieux Carré, Ramos Gin Fizz, Cocktail à la Louisiane, and French 75. Famous local chefs have contributed easy recipes for snacks with local flavor, perfect for pairing with these libations. Cure: New Orleans Drinks and How to Mix 'Em​ is a beautiful keepsake for anyone who has fallen under New Orleans’s spell and a must-have souvenir for the millions of people who visit the city each year.

About the Authors:

Neal Bodenheimer was born and raised in New Orleans. In 2009 he opened his first cocktail bar, Cure, on a flood-damaged stretch of Freret Street. Since then he has opened several more bars in New Orleans, including Cane & Table, Bellocq, Vals, and Dauphine’s, which is in Washington D.C. In 2018 Cure won a James Beard Award for “Best Bar Program.” He is the co-chair of the board of directors for the Tales of the Cocktail Foundation, a leader in the global cocktail community committed to educating, advancing, and supporting the hospitality industry around the world. 

Emily Timberlake is a writer and editor based out of Oakland, California. Previously an editor at Ten Speed Press, Timberlake acquired and edited 12 James Beard and IACP Cookbook Award winners. Her writing has appeared in the Los Angeles Times, San Francisco Chronicle, Punch, TASTE, and more.

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Пролистать книгу Cure: New Orleans Drinks and How to Mix 'Em на Google Books.

From one of Italy’s most legendary restaurants, a must-have cookbook for lovers of fine Italian cuisine. Founded in 1966 by Vittorio Cerea, Da Vittorio is today one of the most beloved restaurants in Italy. The first-ever cookbook from the Michelin three-star institution, this volume presents fifty never-before-published recipes adapted for discerning home chefs.

Nestled in the foothills between Milan and Bergamo, Da Vittorio’s renown lies in its artful seafood dishes and locally sourced ingredients. A blend of Italian tradition and culinary creativity, their cuisine is at once sophisticated and authentic, innovative and classic. From paccheri pasta with three different types of tomatoes and a fritto misto of fish and vegetables, to a chocolate-hazelnut cake, the recipes featured in this volume are accompanied by mouthwatering photographs and insightful anecdotes from the Cerea family.

About the Authors

Enrico Cerea and Roberto Cerea are the executive chefs at Da Vittorio. 

Giovanni Gastel is a renowned Italian photographer. 

Joan, Joseph, and Jordi Roca are the chef-proprietors of El Celler de Can Roca restaurant in Spain.

Delicious Places is digging deep into a new wave of food places that are going beyond being venues to eat out.

Restaurants, cafés and bars are transforming into places where entire concepts are evolving to create whole new experiences for eaters. They offer a unique experience that starts the moment you set foot in the door and spans from the interiors to the branding, and behind the scenes to the supply chains and sustainable procedures.

Take a seat at the table and feast your senses one by one.

Winter adventures require warm, hearty meals enjoyed with friends next to a wood stove. The call of the wild has never tasted this good.

In Delicious Wintertime, top chef and outdoorsman Markus Sämmer brings together his best winter recipes with stunningly crisp mountain photography and practical tips for a life out in the cold. From energy-rich power breakfasts that keep you going all day to thermos-ready soups and stews, perfect for a warming break while snowboarding, as well as plenty of ideas for easily portable cookies, cakes, and bread.

Shorter days make cozy evenings indoors, with slow food and good friends, even more inviting. Whether sweet or savory, all food tastes better when it's cold outside. Are you hungry yet?

When the temperature drops, out come the winter sweaters, and our appetites for snowy adventures and warm, hearty meals. Alpine-inspired breakfasts kick-start an active day, while thermos-fillers and trail mixes fuel ski trips or family outings. The shorter days bring leisurely evenings with good friends and slow-cooked food. Enjoy bread dumplings, gnocchi, or roast chicken and root vegetables next to the stove. Sip homemade liqueurs or hot chocolate. Chef and nature explorer Markus Sämmer guides readers into the mountains for Delicious Wintertime, featuring recipes to celebrate the season. Served with a side of action photography, and tales from the backcountry, Delicious Wintertime is sure to stir the senses.

About the author:

Markus Sämmer is a chef, author, and outdoor enthusiast with a passion for Alpine winter cuisine. Having skied since the age of three, Sämmer began to develop these recipes while working as an instructor in the Alps. He has since created a rich selection of recipes which work just as well at a chalet and at home.

From the ex-presenter of the cult TV show Dirty Sanchez, Matt Pritchard, comes the BBC’s first ever (and long overdue) vegan cookery programme and accompanying book.

In this television tie-in, Matt shows you just how easy and cheap it can be to go vegan and how the right nutrition can help you perform better in all aspects of life. Discover more than 80 cracking recipes for proper healthy vegan food – none of this Michelin Star sh*t – such as the Full vegan pile up, Squash & shroom momos with yuzu dip, Crispy bang-bang tofu, peanut & chilli stir-fry, Creamy peppercorn & mushroom pie and Maple, orange & chocolate baklava.

In Dirty Vegan, Matt is set a challenge to create vegan food for certain groups of people with specific nutritional needs – a women’s rugby team, OAPs, teenagers and emergency services (mountain rescue). He examines the science behind the ingredients, such as egg and meat alternatives, to create nutritious dishes to suit all ages, tastes and cravings.

Chapters include:
1. Morning Kickstarters
2. Quick Hits & Gobfuls
3. Rabbit Food
4. Belly Warmers
5. Proper Main Munch
6. The Main’s Best Mate
7. Sweet Stuff

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Пролистать книгу Dirty Vegan: Proper Banging Vegan Food на Google Books

Israeli and Palestinian people share outstanding and dynamic cuisine. Divine Food is a visually striking collection of recipes from local markets, Arab traditions, the nomadic tribes of the desert, and the hip restaurants of Tel Aviv.

Israeli and Palestinian food is ripe with flavor and enticing intricacies. Intersections of trade routes led to the interchange of ingredients and that trend is still apparent today. Divine Food embarks on a culinary journey from the North, with its temperate climate and succulent vegetables; to Tel Aviv, where young chefs find new ways to interpret culinary traditions; to Jerusalem, a city of pilgrimage that boasts a myriad of staple dishes; and to the South where nomadic lifestyles inspire desert cuisine.

From shakshuka to challah to baklava, regional recipes provide insight into the origins of iconic and delectable dishes. The recipes compiled within Divine Food are clearly explained and invite home cooks and foodies alike to bask in their bold flavors.  Wherever your dinner table may lie, these recipes transport the aromas and tastes of the Mediterranean. Because the food of the region is characterized by authenticity and tradition, the insight is both culinary and historical. A stunning regional portrait and a go-to treasury of recipes, Divine Food transcends the label of a cookbook.

The author of several cookbooks, art director, and publicist David Haliva has teamed up with a handpicked group of chefs, restaurateurs, and photographers to produce Divine Food. With fifteen years of experience shaping corporate identities for Israeli companies and organizations, he is also the founder of the magazine 42 Degrees, which has made a lasting impact on Tel Aviv’s creative scene.

Divine Food showcases a daily life defined by food, flavors, and heritage.

DIY Bitters a how-to-guide that explores the history and health benefits of bitters, and shows you how to make your own bitters at home.

Make your own bitters at home to enhance your medicine cabinet, and your bar.

Used since the Middle Ages, bitters are made by combining various plant botanicals and/or spices with 100-proof alcohol and letting them sit until the bitter and medicinal qualities have been extracted. Just a small amount of the resulting liquid can then be used to stimulate the digestive system and promote healthy digestion. This is why “apertifs” and “digestifs” are so popular—both then and now!

DIY Bitters is a how-to guide that explores the history and health benefits of bitters, and shows you how to make your own bitters at home, to be used alone or in cocktails, tonics, and even main meals.

Herbalists Jovial King and Guido Mase, owners of the bitters company Urban Moonshine, teach you how to make recipes that range from Classic Digestive Bitters and “Angostura” Bitters to more innovative bitters like Cacao After-Dinner Mints and Kava-Ginger Pastilles.You can even find a guide for creating your own unique flavors from the plants and ingredients you have on hand. Some of the other recipes include:

Angelica Elixir
Bitter Ginger Syrup
Hazelnut Hearth Bitters
Rose Bitter Pastilles
Chamomile Bitters
Allergy Bitters
Immune Bitters
Nerve Bitters
Sleep Bitters

You’ll also find profiles for an array of plant ingredients, from Agrimony to Yellow Dock, with all the details necessary to craft a formula that is truly a work of art. Listed alphabetically by common name, each species description covers history and lore, flavor profile, chemistry and extraction, and medicinal activity.

Whether enjoyed as an apertif, digestif, or as a remedy to settle an upset stomach, bitters are back!

About the Authors:

Jovial King is a family herbalist and co-founder & owner of Urban Moonshine (www.urbanmoonshine.com/). She has studied herbal medicine extensively with an array of renowned teachers, including Rosemary Gladstar, Brigitte Mars, and Christopher Hobbs. Jovial started Urban Moonshine in her kitchen and has grown the company into a strong presence within the natural supplements industry. She has appeared as an Herbal Expert blogger for Martha Stewart's Whole Living website, and Urban Moonshine has been featured in Food & Wine, Mother Earth Living, Fine Cooking, Imbibe, Epicurious, and more.
Guido Mase RH(AHG) is a clinician and educator in the Western herbal tradition. He spent his childhood in Italy and has been living in Vermont since 1996. His practice interweaves clinical experience, mythology, and science. He is chief herbalist at Urban Moonshine, clinician at the Burlington Herb Clinic, faculty member and clinical supervisor at the Vermont Center for Integrative Herbalism, teacher in herbal medicine at the University of Vermont, and author of The Wild Medicine Solution (and DIY Bitters). He is developing the integrative phytotherapy department at Wasso Hospital in Loliondo, Tanzania.

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Пролистать книгу DIY Bitters: Reviving the Forgotten Flavor - A Guide to Making Your Own Bitters for Bartenders, Cocktail Enthusiasts, Herbalists, and More на Google Books.

Go fashion-forward with this brand new collection of easy-to-make cocktails that offers a dollop of sartorial history with every drink.

"Dressed to Swill" contains sixty original cocktail recipes inspired by style icons from the 20th century to today, including fashion designers, models, photographers, stylists, influencers, and more. Karl Lagerfeld’s tipple is made for royalty: it’s similar to a Kir Royale, but brings in the velvety flavors of raspberry and vanilla. The Kim Kardashian is sensuous, flavorful, and as unsubtly delicious as its subject. Lizzo’s cocktail is a strawberry-rhubarb sparkler certain to fill you with joy. From Alexa Chung and André Leon Talley to Coco Chanel and RuPaul, there’s a flavor to fit every mood, be it avant-garde, glamourous, rebellious, or little-black-dressy. Engaging biographies explore each person’s contributions to the field of fashion, and the illustrations are sprinkled with fun details about their lives. In addition, readers can learn how to stock their bar with basic equipment, glassware, foundational spirits, and easy-to-source ingredients that can turn a basic drink into a runway-worthy libation.

Perfect for birthdays, watch parties, girls’ nights in — as well as for Instagram — this book makes finding the right cocktail as exciting and surprising as shopping for a pair of shoes to complete your look.

About the Authors: 

Jennifer Croll is a writer and editor whose past books include the bestselling "Free the Tipple" and "Fashion That Changed the World" (both published by Prestel), and the award-winning »Bad Girls of Fashion«. She is based in Vancouver, Canada.

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Пролистать книгу Dressed to Swill: Runway-Ready Cocktails Inspired by Fashion Icons

It’s drinks, it’s chickens: It’s the cocktail book you didn’t know you needed!

To add some extra happy to your happy hour, invite a chicken and pour yourself a drink. Author Kate Richards serves up cocktails made for Instagram with the spoils of her Southern California garden, chicken friends by her side. Enjoy any (or all) of the 60+ deliciously drinkable garden-to-glass beverages, such as:

- Lilac Apricot Rum Sour
- Meyer Lemon + Rosemary Old Fashioned
- Rhubarb Rose Cobbler
- Blackberry Sage Spritz
- Cantaloupe Mint Rum Punch

Cocktails are arranged seasonally, and are 100% accessible for those of us without perpetually sunny backyard gardens at our disposal. Drinking with Chickens will quickly become a boozy favorite, perfect for gifting or for hoarding all for yourself. You don’t need chickens to enjoy these drinks or the colorful photos, but be careful, because you may even find yourself aspiring to be, as Kate is, a home chixologist overrun by gorgeous, loud, early-rising egg-laying ladies, and in need of a very strong drink.

About the Author:

Kate Richards is a professional blogger, drinker, and freelance writer currently channelling her creative cocktailing skills into DrinkingwithChickens.com. Her work has also been featured at Liquor.com, TheFeedFeed.com, BHG.com, HGTV.com, and ApartmentTherapy.com and in Country Living Magazine. She was nominated for a Shorty Award in the Food & Drink category and took home the Saveur Magazine 2017 Blog Awards Reader's Choice win for Best Drinks Blog. She lives and drinks (with her chickens) in Los Angeles, California.

Пролистать книгу Drinking with Chickens Free-Range Cocktails for the Happiest Hour

Bestselling author, award-winning mixologist, and passionate animal advocate Natalie Bovis pairs fascinating doggie trivia with easy-to-make drink recipes in this unique cocktail book for dog lovers.

If there's one thing we know, it's that we can survive anything with a furry companion and a cocktail by our side. Enter Drinking with My Dog, which combines our devotion to dogs with celebratory drinks in this charming, pet-centric cocktail book from Natalie Bovis of The Liquid Muse.

Inside you’ll find everything you need to know to set up your home bar and mix 60+ delicious cocktails organized into dog-themed chapters, featuring rescue dogs, famous furbabies, wild dogs, cocktails for pawlidays throughout the year, and more. Also included is canine history, whimsical illustrations, and toast-worthy quotes. Drinking with My Dog is the ideal companion for dog lovers and drink enthusiasts alike, and is the cocktail book we’ve always needed to help us raise a glass to wo/man’s best friend!

About the Author:

Natalie Bovis is an award-winning mixologist, culinary event producer, and writer with a passion for cocktails and animal advocacy. She founded The Liquid Muse in 2006 and penned three cocktail books, including the bestselling Preggatinis (Globe Pequot, 2009). Natalie writes for national food and lifestyle magazines and has shaken up cocktails on television shows around the United States. She is the co-founder/CMO of OM Chocolate Liqueur and teaches mixology classes to global audiences online. When not writing, Natalie is traveling, cooking, or walking her rescue dogs in the mountains above Santa Fe, New Mexico.

In Eat at the Bar, Matt McConnell and Jo Gamvros share their love of Europe’s bar dining culture through incredible, vibrant recipes from tapas to mezethes.

Retracing their travels through Italy, Spain, Portugal and Greece, they explore the amazing flavours and relaxed hospitality that inspired them to embrace and redefine bar dining culture in Melbourne.
 
From clifftop restaurants overlooking the Bay of Naples to family-run bars in back alleys of Seville, seafood specialists on the Portuguese coast and the incredible, bustling markets of Athens, Matt and Jo leave no snack uneaten, no market unexplored, no hidden bar undiscovered, and no recipe unwritten.

About the Author:

Chef Matt McConnell and front of house pro Jo Gamvros are partners in life and work, having established Bar Lourinha together more than 10 years ago. In that time, their central Melbourne restaurant has established itself as one of a handful of beloved stayers in the city's competitive restaurant scene.

Tasty and simple vegetable-based recipes to prepare at home.

There’s more to a potato than mash. Discover new adventurous ways to prepare a parsnip or how to cook cabbage with this book of more than 800 plant-focused recipes. From boiled beets to roasted radishes, each chapter offers countless simple methods to use a single vegetable. You’ll be swapping boiled carrots for eggplant fried with mint, garlic, and pine nuts faster than you can say “kale.” Get to know your way around the vegetable patch, and be kind to yourself and the planet in the process.

Eat Your Greens! introduces more than 40 vegetables, explaining when they’re in season, how best to store them, and what ingredients they work well with. 

About The Authors:

Anette Dieng worked as a chef before starting Ekolådan, Sweden’s top vegetable delivery box company. Today, she is a writer who is passionate about helping people understand how food can be produced in a sustainable way.

Ingela Persson is a chef, baker, and vegetable lover who writes recipes for Ekolådan. She is the author of several dessert books as well as the restaurateur of Brasserie Bobonne in Stockholm, Sweden.

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Be kind to yourself and the environment with this book of tasty and simple vegetable-based recipes to prepare at home.

If you're not a fan of eating your greens and struggling to hit your five a day, this collection of plant-based recipes will transform you into a veggie believer.

With more than 800 concise, uncomplicated ways to make your meals more green-focused, you'll be swapping out boiled carrots for broccoli roasted with garlic, chili, cashew nuts, and soy sauce quicker than you can say kale.

With chapters focusing on single vegetables, Eat Your Greens! helps you get to know the raw materials, explaining when they're in season, how best to store them, and what ingredients they work well with. And given the simplicity of the instructions, even the most kitchen-phobic will be converted.