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99 Bottles is a highly opinionated, vibrantly illustrated wine guide from one of the country's most celebrated--and unorthodox--sommeliers and winemakers. In this entertaining, informative, and thoroughly unconventional wine guide, award-winning sommelier, winemaker, and wine educator André Hueston Mack presents readers with the 99 bottles that have most impacted his life. Instead of just pairing wines with foods, Mack pairs practical information with personal stories, offering up recommendations alongside reflections on being one of the only African Americans to ever work at the top level of the American wine industry. The 99 bottles range from highly accessible commercial wines to the most rarefied Bordeaux on the wine list at The French Laundry, and each bottle offers readers something to learn about wine. This window into Mack's life combines a maverick's perspective on the wine industry with an insider's advice on navigating wine lists, purchasing wine, and drinking more diverse and interesting selections at home. 99 Bottles is a one-of-a-kind exploration of wine culture today from a true trailblazer. Color Illustrations by Rob DeBorde
50 years ago, no one dreamed that America could make great wine -- that was the exclusive province of France, Italy, Germany, and Spain. There has been a revolution, and today America is not only making amazing wines but is also at the forefront of wine research, science, technology, design, and innovation. 99 Bottles of Wine tells the story of contemporary wine packaging, bringing readers and wine lovers an illuminating perspective on what makes for a successful brand. It is not just the quality of wines that has made America a world leader, it is also the fresh and innovative look and feel of the labels, bottles, and packaging that are now influencing the world wine industry. Along with a foreword by Agustin Huneeus Sr., the renowned creator of Quintessa wine, 99 Bottles of Wine offers wine lovers, serious collectors, and design aficionados a rare, behind-the-scenes look at how contemporary packaging and innovative design are driving the success of today's leading wine brands.
Kate Hopkins knew there had to be more to whiskey than using it as a mixer. She had an unquenchable thirst to learn more about "the drink" and set out on an ambitious itinerary researching its history. Combining comprehensive research with informal narrative, Hopkins entertains and educates the readers on whiskey's place in the history of the world. She visited historians and pub owners, went to distilleries owned by corporations who sell thousands of gallons per day, and artisans who sell thousands of gallons per year, and interviewed the aficionados and the common drinkers, because one of the best aspects of whiskey is not just its taste, but the stories about the drink that are told around the bar. As an added bonus, she discusses the fine art of distilling, the proper ways to drink whiskey, and provides tasting notes on different brands, all in the hope of discovering the best shot of the liquor.
Kate Hopkins knew there had to be more to whiskey than using it as a mixer. She had an unquenchable thirst to learn more about "the drink" and set out on an ambitious itinerary researching its history. Combining comprehensive research with informal narrative, Hopkins entertains and educates the readers on whiskey's place in the history of the world. She visited historians and pub owners, went to distilleries owned by corporations who sell thousands of gallons per day, and artisans who sell thousands of gallons per year, and interviewed the aficionados and the common drinkers, because one of the best aspects of whiskey is not just its taste, but the stories about the drink that are told around the bar. As an added bonus, she discusses the fine art of distilling, the proper ways to drink whiskey, and provides tasting notes on different brands, all in the hope of discovering the best shot of the liquor.
A rendering of food through the memories of family and of home: over ninety plant-based recipes from George Lee, the creator of Chez Jorge, with Laurent Hsia's images of Taiwan. "An astonishingly accomplished exploration of flavors, ingredients, and traditions."--Katy Hui-wen Hung (洪惠文), co-author of A Culinary History of Taipei: Beyond Pork and Ponlai
"This is a beautiful love letter to Taiwan and a quietly uncompromising work of documentation."--Hannah Che, author of The Vegan Chinese Kitchen George Lee grew up with his A-Gong (grandfather) in the quiet refuge of Tamsui, Taiwan. He took part in the myriad Taiwanese food traditions his A-Gong nurtured, until he was seventeen, when his A-Gong passed. In observation of the death, he and his family undertook a set of Buddhist funeral customs and abstained from eating meat. For a hundred days, they ate at the monastery and the nuns there taught him to cook. Years later, he revisited the lessons and pieced them into the story of his family's cooking. Some recipes he shares here are directly from childhood: Han-tsî-bê, an everyday breakfast congee floating with fist-size chunks of golden sweet potatoes, and the quintessential preserve Tshài-póo, crunchy strips of sun-dried daikon radish that salt in the air for a few days in January. Others tread the boundaries between old and new, such as Sòo-lóo-pn̄g, a meatless rendition of the hand-cut pork bits his mom braised in soy sauce and ladled over rice. While writing this book, George wandered all over Taiwan with his friend Laurent Hsia, who took photos along the way. Together, they sought out the foods and places tied to their memories growing up. Like the grandpa who slung a bag of apples along the zebra crossing to exit the morning market, or the old couple on the bus in black and white, sitting side by side and peering forward, the two found themselves . . . always afoot, traveling. A-Gong's Table follows the rhythm of their footsteps: a pulse that takes you quietly through the book and through Taiwan, from morning to night.
"This is a beautiful love letter to Taiwan and a quietly uncompromising work of documentation."--Hannah Che, author of The Vegan Chinese Kitchen George Lee grew up with his A-Gong (grandfather) in the quiet refuge of Tamsui, Taiwan. He took part in the myriad Taiwanese food traditions his A-Gong nurtured, until he was seventeen, when his A-Gong passed. In observation of the death, he and his family undertook a set of Buddhist funeral customs and abstained from eating meat. For a hundred days, they ate at the monastery and the nuns there taught him to cook. Years later, he revisited the lessons and pieced them into the story of his family's cooking. Some recipes he shares here are directly from childhood: Han-tsî-bê, an everyday breakfast congee floating with fist-size chunks of golden sweet potatoes, and the quintessential preserve Tshài-póo, crunchy strips of sun-dried daikon radish that salt in the air for a few days in January. Others tread the boundaries between old and new, such as Sòo-lóo-pn̄g, a meatless rendition of the hand-cut pork bits his mom braised in soy sauce and ladled over rice. While writing this book, George wandered all over Taiwan with his friend Laurent Hsia, who took photos along the way. Together, they sought out the foods and places tied to their memories growing up. Like the grandpa who slung a bag of apples along the zebra crossing to exit the morning market, or the old couple on the bus in black and white, sitting side by side and peering forward, the two found themselves . . . always afoot, traveling. A-Gong's Table follows the rhythm of their footsteps: a pulse that takes you quietly through the book and through Taiwan, from morning to night.
From the award-winning British food writer, the essential book for pasta lovers and fans of all things Italian, featuring a mouth-watering, alphabetical collection of 100 recipes, covering 50 different pasta shapes, from alfabeto to ziti, and everything in between. "A flat-out joyous celebration of the Italian noodle in all its splendid variousness--personal, deeply-lived, and utterly authoritative. That rare book that you will use for the rest of your life. A gift. Brava! Bravissima!" --Bill Buford, best-selling author of Heat and Dirt This is the story of pasta. Award-winning food writer Rachel Roddy has lived and cooked in Rome for almost two decades. She has spent years browsing bucolic Italian markets, cooking with fresh and seasonal vegetables, discovering cheeses, and perfecting the art of making Italy's favorite food: pasta. Now she has condensed everything she's learned about pasta in a practical, highly entertaining collection of recipes that will ensure authentic Italian meals and take your pasta dishes to the next level. In this cookbook, you will learn the many ways to pair pasta shapes with sauces, how to make certain pastas from scratch and how to best serve them--from Cavatelli with Sausage, Mint, and Tomato to Fregula with Clams; and from Bucatini with Cauliflower, Saffron, and Anchovies to a spaghetti for every night of the week and a Bolognese-style lasagna. Here, too, are short essays that weave together the history, culture, and astonishing variety of pasta shapes from the tip to the toe of Italy. Featuring the familiar favorites--pesto, ragù, and carbonara--and new twists on classics, as well as tricks and techniques for maximum flavor, An A-Z of Pasta is a glorious celebration of pasta and an excellent addition to any kitchen.
From a beloved Food Network personality, a beautifully written cookbook that weaves Indian and Middle Eastern recipes from the author's childhood with American dishes she has grown to love. Aarti Paarti: An American Kitchen with an Indian Soul is a collection of memories and recipes that makes cooking with traditional Indian flavors and spices approachable for the US market. Aarti's stories dissolve the "foreign-ness" of Indian flavors and make seemingly complicated technique and flavor accessible. She simplifies traditional recipes, offering many specific how-to's and tips on using traditionally Indian spices in new ways. And there is a streak of Middle Eastern in some of these recipes, given her youth in Dubai. Recipes include: Cornflake & Kaya French Toast
Real Deal Hummus
Masala Kale Chips
Mum's Everyday Dal
Bombay Sloppy Joes
and much, much more! The narratives that open each chapter are wonderfully evocative, telling the story of a woman who was an outsider experiencing many cultures and cuisines. She finds that food always saves her and encourages us all to find the warmth in cooking.
Real Deal Hummus
Masala Kale Chips
Mum's Everyday Dal
Bombay Sloppy Joes
and much, much more! The narratives that open each chapter are wonderfully evocative, telling the story of a woman who was an outsider experiencing many cultures and cuisines. She finds that food always saves her and encourages us all to find the warmth in cooking.
Absinthe Cocktails is devoted entirely to cocktails made with barely-legal absinthe. Since this spirit was legalized in the U.S. in 2007, the absinthe category has exploded with 34 new brands introduced in 2008 and consumers willing to pay $50 for a bottle. This book has something to suit everyone's taste--traditionalists will learn how to properly mix absinthe like an old pro with 30 recipes for classic cocktails, while modern absinthe lovers can experiment with 20 contemporary drink formulas from trendsetting bars such as Los Angeles's Varnish and the Lonsdale in London. Absinthe Cocktails gives going green an entirely new meaning!
Designed for those clueless individuals who can tell the difference between the stove and refrigerator, but who have some trouble turning groceries into leftovers, this cookbook comes to the rescue with helpful advice and easy-to-make recipes. Illustrations throughout.
A celebration of multigenerational Latin cooking for the plant-based home cook--guaranteed to bring both older and younger generations to the table. It can be difficult to have multiple generations in the kitchen, each with their own ideas on food, but Abuela's Plant-Based Kitchen puts them on the same page. Inspired by her upbringing in two culinary worlds--vegetarian and Puerto Rican--holistic health coach Karla Salinari reintroduces traditional Latin and Caribbean recipes with whole, high-quality, plant-based ingredients. Abuela's Plant-Based Kitchen offers seventy-five plant-based recipes that marry the comfort of nostalgic, cultural dishes with the modern desire for healthy, at-home cooking. Paired with personal stories, tips, and tricks for success, Salinari makes ingredients such as chickpea water, tempeh, and tofu approachable for those new to plant-based cooking, while empowering readers to take charge of their health through plant-based nutrition. Delicious plant-based dishes include: Garbanzo stew with plantain balls (garbazos guisados) Papaya and tomato salad Cuban-style picadillo Flan de coco And so much more! Abuela's Plant-Based Kitchen honors the richness of Latin and Caribbean cooking and proves that you don't need to miss out on easy, flavorful meals to eat well.
Anthony Anderson and Cedric The Entertainer, comedic royalty and hosts of A&E's Kings of BBQ, gather their favorite recipes into an accessible and entertaining cookbook like no other. For both Anthony Anderson and Cedric The Entertainer, two of the biggest names in comedy of all time, barbeque is more than just food--it's a way of life. Recipes are passed down through generations at backyard cookouts, and pitmasters around the country carry on those traditions at their restaurants. That's what the television show Kings of BBQ on A&E (and now streaming on Hulu) captured as Anthony and Cedric traveled the country with the goal of launching their own spice and BBQ sauce product lines. Their AC Barbeque product line is now carried thousands of stores nationwide, and fans are clamoring for this cookbook to go with them. Organized by regions of the country to best capture the soul of the food including St. Louis, Memphis, and the Carolinas, AC Barbecue showcases the charm of these brilliant actors and comics both in the writing and bold photography. Recipes range from pork belly burnt ends to dry rub beef brisket to jerk ribs, and other favorites like macaroni salad, baked beans, fried catfish, and hush puppies are included as well. There are even snacks and desserts like fried pickles and peach cobbler, and maybe best of all, a whole chapter of sauces and rubs. Whether you're a seasoned pitmaster or just firing up your backyard grill, this book is a celebration of the rich traditions, bold flavors, and undeniable joy of barbequing. Packed with mouthwatering recipes, stunning photography, and Anthony and Cendric's infectious personalities, this cookbook is a must-have for anyone looking to bring soul and flavor to their own backyard gatherings.
What is taste? Is it individual or imposed on us from the outside? Why are so many of us so intimidated when presented with the wine list at a restaurant? In The Accidental Connoisseur, journalist Lawrence Osborne takes off on a personal voyage through a little-known world in pursuit of some answers. Weaving together a fantastic cast of eccentrics and obsessives, industry magnates and small farmers, the author explores the way technological change, opinionated critics, consumer trends, wheelers and dealers, trade wars, and mass market tastes have made the elixir we drink today entirely different from the wine drunk by our grandparents.
In his search for wine that is a true expression of the place that produced it, Osborne takes the reader from the high-tech present to the primitive past. From a lavish lunch with wine tsar Robert Mondavi to the cellars of Marquis Piero Antinori in Florence, from the tasting rooms of Chateau Lafite to the humble vineyards of northern Lazio, Osborne winds his way through Renaissance palaces, $27 million wineries, tin shacks and garages, opulent restaurants, world-famous chais and vineyards, renowned villages and obscure landscapes, as well as the great cities which are the temples of wine consumption: New York, San Francisco, Paris, Florence, and Rome. On the way, we will be shown the vast tapestry of this much-desired, little-understood drink: who produces it and why, who consumes it, who critiques it? Enchanting, delightful, entertaining, and, above all, down to earth, this is a wine book like no other.
Vegetarian and ethnic dishes have made their way into mainstream American kitchens. From Thai noodles to Greek tahini sauce, these recipes are easy to create and require little prep time. The author offers ideas about low-fat cooking, how to shop for exotic ingredients, the importance of buying food fresh.
Eating vegan doesn't have to be hard. These days, home cooks are seeking out simple recipes that unite hearty, satisfying taste with the perks of vegan food--it's healthy, fresh, economical, lactose-free, ethical, and environmentally sustainable. Omnivorous chef Devra Gartenstein accidentally fell into the vegan world more than ten years ago, and she stuck around for the benefits to her body, her tastebuds, and the world around her. Never one to fuss in the kitchen, Devra has packed this new edition of her pioneering cookbook with more than 180 basic-ingredient, quick-instruction, maximum-flavor recipes. With appetizers, soups, mains, sides, and desserts inspired by Indian, Thai, Chinese, Middle Eastern, Mexican, Greek, and Italian cuisines, THE ACCIDENTAL VEGAN is sure to have vegans and nonvegans alike clamoring for more.
In Ace of Cakes: Inside the World of Charm City Cakes, Duff Goldman, Food Network's indomitable "Ace of Cakes," reveals the inspiration behind some of the most outrageous and extraordinary, gravity and reality-defying confectionary creations in the world. An eye-popping collection of photos, illustrations, stories, reflections, collages, and memorabilia celebrating the eccentric Baltimore bakery where everything takes off, Ace of Cakes is a truly delectable volume that shows the magic that can happen when creativity is king and "no limits" is the mantra.
The renowned food photographer Michael Harlan Turkell explores the world of vinegar in this globe-hopping volume with recipes from Daniel Boulud, April Bloomfield, and others.
An avid maker of vinegars at home, Michael Harlan Turkell traveled throughout North America, France, Italy, Austria, and Japan to learn about vinegar-making practices in places where the art has evolved over centuries. In Acid Trip, he invites readers along on the journey.
This richly narrated cookbook includes recipes from leading chefs including Daniel Boulud, Barbara Lynch, Michael Anthony, April Bloomfield, Massimo Bottura, Sean Brock, and many others. Dishes range from simple to sophisticated and include Fried Eggs with a Spoonful of Vinegar, Sweet & Sour Peppers, Balsamic Barbecued Ribs, Poulet au Vinaigre, Tomato Tarragon Shrub, and even Vinegar Pie.
Turkell also details methods for making your own vinegars with bases as varied as wine, rice, apple cider, and honey.
Featuring lush color photographs by the author, Acid Trip is a captivating story of culinary obsession and an indispensable reference for creative home chefs.