Cocktails is your award-winning guide to the art of mixing perfect drinks. Should a martini be shaken or stirred? How do you muddle an impeccable mojito? Find the answers to all your cocktail questions and learn the secrets behind classic drinks with award-winning mixologist Klaus St Rainer as your guide, using ingredients including juices, sugar, syrup, rum, champagne, and even that bottle of Chartreuse left over from Christmas. Try new twists on classic cocktail recipes, and create your own...
A barista's guide to the language of espresso. A great espresso book designed to satisfy the most thirsty coffee connoisseur Is a comprehensive reference designed to help learn the language of espresso-the words and terms used by coffee baristas and espresso experts worldwide. It contains all you need to converse in modern espresso world with up-to-date usage including “latte lingo” and language of the internet café.
Cocktails are back in a big way - but no more '2 for 1' Tequila Sunrises. Today's cocktails are a sensory experience, concocted by experts on taste and aroma - and none is more expert than Tony Conigliaro, expert alchemist and award-winning barman. "Drinks" is a stunning contemporary cocktail guide, which nods to the history of the cocktail and updates 50 classic recipes in astonishing and original ways. Tony's spins on the classics include Vintage Manhattan (using aged bourbon), new classics...
Dale DeGroff is widely regarded as the world's foremost mixologist. Hailed by the "New York Times" as "single-handedly responsible for what's been called the cocktail renaissance," he earned this reputation during his twelve years at the fashionable Promenade Bar in New York City's Rainbow Room. It was there in 1987 that he not only reintroduced the cocktail menu to the country but also began mixing drinks from scratch, using impeccably fresh ingredients instead of the widespread mixes used at...
Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of...
Gin introduces the reader to the global artisan gin revolution, highlighting the spirit's history and the ways that today's craft drinks-makers have transformed the notion of what a gin can and should be. New gins are hitting the market seemingly every day. This book will help the reader make sense of this rapid expansion, and contextualize them within gin's illustrious history from the Renaissance apothecaries of Europe, to the streets of London, to the small local distilleries and cocktail...
From the renowned experts of all things gustatory, "Larousse Wine" reveals to oenophiles the secrets of the world of wine--just as the legendary "Larousse Gastronomique" satisfies the culinary curiosity of gourmands across the globe. This lavishly illustrated reference covers every winemaking region, both established and emerging--from Europe and the Americas to Africa and the Far East--delving deep into practical information on grapes and vineyards, cellaring and vintages, while regaling...
"Michael Jackson's Complete Guide to Single Malt Scotch," the landmark best-selling malt whiskey companion by the late Michael Jackson, doyen of whiskey writers, has been comprehensively updated by a team of experts. Featuring over 500 new bottlings, reviewed and scored, plus hundreds of revised entries, "Michael Jackson's Complete Guide to Single Malt Scotch" includes background information on the distilleries, tasting notes on over 1,000 bottlings, and practical advice on buying malts and...
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Celia Hay, Director of the New Zealand School of Food and Wine and well-respected chef and wine educator, has written a new book on New Zealand wine. The New Zealand Wine Guide is a concise and accessible guide for people wishing to discover New Zealand's distinctive world of wine. It provides a long-overdue NZQA textbook for students of wine as well as an up to date resource for those who just like to drink wine. Never far from the sea, New Zealand's long, warm, summers with cool nights,...
Want the ultimate barista training companion? The Barista Bible is the ultimate companion for anyone who is keen to learn the art and science of preparing and serving perfect coffee beverages. This coffee book is perfect for the connoisseur or home barista-when learning how to make espresso coffee beverages. For the commercial barista training it is the ideal coffee manual on-the-job in a café or restaurant and off-the-job in a coffee school or college. This book includes: Easy to read...
Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume immediately attained legendary status, winning every major wine book award including the Glenfiddich and Julia Child/IACP awards, as well as writer and woman of the year accolades for its editor on both sides of the Atlantic. Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents almost 4,000 entries on every wine-related topic imaginable, from...
'A thing of beauty and a joy or ever ...fine cartography combines with expert text and evocative photography to create an irresistible package' - INDEPENDENT 'Hugh Johnson and Jancis Robinson are the Bordeaux and Burgundy of wine writers' - THE TIMES Few wine books can be called classic but the first edition of The World Atlas of Wine made publishing history when it appeared in 1971. It is recognized by critics as the most essential and authoritative wine reference work available. This seventh...
This book is not simply a reference book and collection of recipes, but also a travel guide through the international world of spirits and drinks.
The fourth edition of The Waiter's Handbook continues to be an excellent resource for those in the hospitality industry. It has been updated to address the requirements in the new SIT07 Hospitality, Tourism and Events Training Package and changes in the industry. The book is a comprehensive training guide to modern food and beverage service. It explains the technical and interpersonal skills required by today's waiters for all types of establishments, from casual bistros to formal dining. New...
A unique collection of 500 couture cocktails from around the world, illustrated with stunning photography and accompanied by an authoritative, entertaining and informative text by respected drinks writer, Tom Sandham. It will appeal to those at the beginning of their cocktail journey and those who are looking to expand their repertoire with more advanced techniques and recipes. It begins with a history of the cocktail from first attempts at distillation in BC China via its golden age in early...