Ever had that one troublesome open champagne bottle that measures about an inch too tall for any...
With a dedication of "To all cocktail drinkers, from the sage imbiber to the budding enthusiast", how can you resist An Illustrated Guide to Cocktails: 50 Classic Cocktail Recipes, Tips and Tales?
The classic cocktail is made up of three parts, something strong, something sweet and something bitter. Shaken or stirred, on the rocks or straight up, every cocktail has a unique history. An Illustrated Guide to Cocktails showcases the often romantic origin of classic and modern mixed drinks and the fascinating characters who made them famous.
The drink recipes include favorite classics, such as the Old-Fashioned, the White Russian, and the Sidecar, alongside forgotten standards such as the Blood and Sand. Written by Orr Shtuhl (see About the Author below), each page is beautifully illustrated by Elizabeth Graeber (of Pie - A Hand Drawn Almanac fame) and filled with not only killer recipes, but tricks of the trade like "How to Like Tequila" and "How to Buy Bar Equipment".
In addition to mixing tips and techniques, An Illustrated Guide to Cocktails brings the marvels of mixology to every home bartender and is a must the next time you crave a mint julep on the veranda or need a Vesper before sitting down to view Casino Royale with Daniel Craig as Bond, James Bond.
Think An Illustrated Guide to Cocktails is pretty cool? Love pie? Then you have to check out Pie: An Hand-Drawn Almanac. Both have very tasty offerings and delightful illustrations. And those illustrations were done by the incredibly talented Elizabeth Graeber, who also did wonderful illustration Pretty Things & Cool Stuff!
Ever end up with that one troublesome open wine bottle that measures about an inch too...
I’m generally not one to follow the rules, but in the case of this book,...
Ah yes! This beautiful, one-of-a-kind cutting board is the perfect companion for creating the finishing touches...
Ah yes! This beautiful, one-of-a-kind cutting board is the perfect companion for creating the finishing touches...
Several years ago, I was working on a project and got the opportunity to make a tour of the most innovative bars in New York City leading the mixology movement, and that tour was personally crafted by Dale DeGroff, King Cocktail himself! Well, Death & Co. was one of the unforgettable stops, and I still crave the drinks we soooo enjoyed there!
So, I have been waiting for this book to come out for some time, and geez, is it ever worth the wait! Beautifully designed and photographed, wonderful to hold and even better to read and absorb all of the modern, yet timeless information about how to really craft cocktails. And the recipes! Oh, the recipes!
“This is a book that will inspire the next generation of bartenders. The Death & Co crew has managed to mix equal measures of hospitality and creativity, and the impact of their experiment will be felt far beyond their modest East Sixth Street saloon. This book extends Death & Co’s reach even farther.”
— Dale Degroff, author of The Craft of the Cocktail
Death & Co changed the way we drink in America. This elegant, intelligent book—with drink recipes from the ‘Dirty Dozen’ of top bartender/mixologists working in America today (all Death & Co veterans), plus sound, concise advice on every aspect of drink making—will make sure that nobody could possibly forget that.”
— David Wondrich, author of Imbibe! and Punch
One of the most influential bars in America has come out with a book of cocktails…just as brilliant as the place itself…The recipes are well organized and will appeal to everyone.
— Max Watman, The New York Times Book Review
Death & Co: Modern Classic Cocktails with More Than 500 Recipes is the definitive guide to the contemporary craft cocktail movement, from one of the highest-profile, most critically lauded, and influential bars in the world.
Death & Co is the most important, influential, and oft-imitated bar to emerge from the contemporary craft cocktail movement. Since its opening in 2006, Death & Co has been a must-visit destination for serious drinkers and cocktail enthusiasts, and the winner of every major industry award—including America’s Best Cocktail Bar and Best Cocktail Menu at the Tales of the Cocktail convention.
Boasting a supremely talented and creative bar staff—the best in the industry—Death & Co is also the birthplace of some of the modern era’s most iconic drinks, such as the Oaxaca Old-Fashioned, Naked and Famous, and the Conference.
Destined to become a definitive reference on craft cocktails, Death & Co features more than 500 of the bar’s most innovative and sought-after cocktails.
But more than just a collection of more than 500 recipes, Death & Co is also a complete cocktail education, with information on the theory and philosophy of drink making, a complete guide to buying and using spirits, and step-by-step instructions for mastering key bartending techniques.
Filled with beautiful, evocative photography; illustrative charts and infographics; and colorful essays about the characters who fill the bar each night; Death & Co—like its namesake bar—is bold, elegant, and setting the pace for mixologists around the world.
What are you waiting for? Get yours NOW!
Chosen by the New York Times as one of its Top Ten Wine Books of 2014
“The world’s most neglected great wine, sherry is ancient, delicious, and still far too obscure. So it’s fortunate to have its story told by Talia Baiocchi, a great young wine-writing talent with her finger on the pulse. Her clear, witty style is perfect for untangling sherry’s intricacies—and for demonstrating why a whole new generation of wine lovers (and bartenders!) are so taken with it.
— Jordan Mackay, James Beard Award–winning coauthor of Secrets of the Sommeliers
Thank goodness for this book! I have fallen in love with sherry over the past few years, and it could get a bit tiring at times having to explain that I was not drinking Grandmother's sherry and that there is so much more to this Spanish nectar!
Sherry references infuse culture, from kitchens to cocktail bars, short stories, poetry and beyond—not to mention the celebrated use of sherry casks in whisky-making. We all know that sherry is important. But many people simply do not know what it is, aside from the fact that it's in the wine family—let alone the fact that it's a dynamic red hailing from Spain once thought of as on par with prestigious offerings from Bordeaux and Burgundy.
In recent history, cheap and overly sweet blends tarnished sherry's name and reputation, which had already grown quite complicated. And that's why author Talia Baiocchi wants to set the record straight with Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes.
The editor-in-chief of food and drink website PUNCH (and the former wine editor at Eater) has penned a new book aimed at demystifying sherry. And she does so in an engaging, informative manner complete with full-color photography.
There is no other wine that is as versatile, as utterly unique in its range and production methods — and, unfortunately, as misunderstood — as sherry. For centuries, sherry was considered one of the world’s great wines, spoken about in the same reverential terms as the finest Bordeaux and Burgundies.
But in the last few decades, sherry lost its way—and cheap, cloyingly sweet blends sullied the reputation of what remains one of Spain’s oldest and greatest winemaking traditions.
Thankfully, sherry is in the midst of a renaissance. Beloved of sommeliers and bartenders in the craft cocktail community, today sherry is being re-discovered and re-appreciated as an incredible table wine and essential component of many classic cocktails
Sherry: A Modern Guide is essential reading for wine or spirits professionals looking to incorporate this complex wine into their menu, and for adventurous drink enthusiasts who are on the hunt for something unexpected.
Sherry: A Modern Guide also offers an overview on the different styles of sherry (pertaining to body), how and where they're produced (as there's a broad range of methods), and even insight into the people behind the production today.
An outspoken advocate for sherry in all its forms, Baiocchi begins by taking readers on a trip to Jerez, Sanlúcar de Barrameda, and El Puerto de Santa Maria, the three Spanish cities that comprise the “Sherry Triangle” that produces much of the world’s sherry. She tours all of the major (and some of the minor) producers, supplying tasting notes as well as recommendations for their best offerings.
Sherry: A Modern Guide tackles the wine's renowned history and its descent into infamy. And, with sherry factoring into the classic cocktail revival as a vibrant component to many mixed drinks, there are first-hand accounts from today's top producers and the benefits and profiles of their unique wines.
A thorough buyer’s guide lists top producers and profiles the very best bodegas and wines. Biaocchi also includes a entire chapter on recipes for both historic sherry-based cocktails and modern creations from top bartenders, It illuminates a completely different side of sherry, featuring classic recipes like the Tuxedo and Sherry Cobbler, as well as modern creations from the country’s top bartenders (Jim Meehan’s East India Negroni, Derek Brown’s Kojo Cocktail).
Sherry: A Modern Guide to the Wine World Best-Kept Secret, with Cocktails and Recipes concludes with food recipes that illuminate the strength of sherry in a meal. More than a dozen recipes for tapas and other delicious foods—best eaten alongside a glass of sherry, of course—round out this wonderfully eclectic, engaging, and inspiring collection.
Table of Contents
This information and beautiful photography in this book combine to put a face and history to a name that's ever-circulating—and explains how to enjoy it properly.
Pour. Sip, Read, ENJOY!
TALIA BAIOCCHI is the editor-in-chief of PUNCH, an online magazine focused on wine, spirits, and cocktails. Previously, Baiocchi was the wine editor for Eater and a columnist at Wine Spectator. She has written for the San Francisco Chronicle, Decanter, Bon Appétit, and Wine & Spirits magazine, among others.
In 2013, she was named a top new talent in the food and wine world in Forbes magazine’s “30 Under 30” feature. She lives in Brooklyn, New York.
Looking for the perfect gift for that hard-to-please oenophile or someone just beginning a deep dive into what makes wine so divine? You can end your search right here!
“A celebration of both science and art, the book demystifies the perplexities of wine—and the pretensions of so much wine-writing—in a manner as refreshing to the reader as tasting a crisp bottle of Sancerre, while learning its origins lie deep in Jurassic, Cretaneous, and Tertiary bedrock.”
— John Varriano, noted gastronomic historian, from the Foreword
“Not just another wine book, this volume by French geologist Frankel is about the geology that differentiates one French wine from another. . . . This work will cultivate oenophiles’ interest in geology and vice versa. Both a fascinating introduction to the geology of France that will satisfy wine lovers with plentiful descriptions of beverages and wineries and a perfect textbook for anyone pursuing a sommelier’s pin.”
— Library Journal
“Geologist Charles Frankel’s Land and Wine: The French Terroir is not so much a scientific exposé as it is a beautifully described love triangle involving wine, rocks, and French history. With stories of Charles the Fat (839 to 888 CE), Philip the Bold (1342 to 1404), and Joan of Arc (1412 to 1431), each a contributor to the development of different wine regions, one cannot help but be entranced by this delightful interplay of history, wine, and the geologic evolution of the European continent.”
For centuries, France has long been the world’s greatest wine-producing country. Its wines are the global gold standard, prized by collectors, and its winemaking regions each offer unique tasting experiences, from the spice of Bordeaux to the berry notes of the Loire Valley. Although grape variety, climate, and the skill of the winemaker are essential in making good wine, the foundation of a wine’s character is the soil in which its grapes are grown.
Who could better guide us through the relationship between the French land and the wine than a geologist, someone who deeply understands the science behind the soil? Enter Paris scientist Charles Frankel and his Land and Wine: The French Terrior.
Both the uninitiated wine drinker and the confirmed oenophile will find much to savor in this fun guide that Frankel has spiked with anecdotes about winemakers and historic wine enthusiasts—revealing which kings, poets, and philosophers liked which wines best—while offering travel tips and itineraries for visiting the wineries today
In Land and Wine, Frankel takes readers on a tour of the French winemaking regions to illustrate how the soil, underlying bedrock, relief, and microclimate shape the personality of a wine.
The book’s twelve chapters (see Table of Contents in image to the left) each focus in depth on a different region, including the Loire Valley, Alsace, Burgundy, Champagne, Provence, the Rhône valley, and Bordeaux, to explore the full meaning of terroir.
In this approachable guide, Frankel describes how Cabernet Franc takes on a completely different character depending on whether it is grown on gravel or limestone; how Sauvignon yields three different products in the hills of Sancerre when rooted in limestone, marl, or flint; how Pinot Noir will give radically different wines on a single hill in Burgundy as the vines progress upslope; and how the soil of each château in Bordeaux has a say in the blend ratios of Merlot and Cabernet-Sauvignon.
Land and Wine provides a detailed understanding of the variety of French wine as well as a look at the geological history of France, complete with volcanic eruptions, a parade of dinosaurs, and a menagerie of evolution that has left its fossils flavoring the vineyards
Open a favorite bottle of wine to savor along with Land and Wine.