Liquor & Drinks

A wine fairy tale - you have a seat at the table of some legendary meals with some of the greatest Bordeaux vintages ever tasted1865, 1929, 1945, 1961, 1985, 1990... the highlights of these six famous Bordeaux vintages are revealedForewords by Hugh Johnson and Andrew Roberts, giving both the context of the wines and of the social history captured by the clubFor all lovers of fine wine, this is a wine book classic"Associations and societies such as the Bordeaux Club are the very acme of civilization. Botticelli and Bach were engaged in the eternal quest for truth and beauty in painting and music, and the Bordeaux Club did the same for viniculture." - Andrew Roberts The story of 12 friends who gathered to share and celebrate the extraordinary wines of Bordeaux. Like-minded in their love of wine, they differed wildly (often alarmingly!) in their personal wealth, life and circumstances - their opinions, always voiced, had the power to ignite anger and divide friendships just as easily as they bound them together. Neil McKendrick, member and minute-taker for 57 of the Club's 70 extraordinary years, weaves the tale of this convivial group with the rigour of a Cambridge academic (he is ex-Master of Gonville and Caius) and the humor of a born raconteur. Alongside the likes of Hugh Johnson, Steven Spurrier and Michael Broadbent, he celebrates the beauty of top-class Bordeaux and the splendour of each setting - from glorious country park to rickety Dickensian boardroom - in which these men were lucky enough to dine, serving up memories of vintages the like of which we will never see again.

Unlike most books on wine nowadays, Tales from the Wine Floor is geared toward true beginners-those who enjoy wine but lack the most basic understanding of it. This book offers an easy-to-digest crash course on wine and ready-reference written by a Sommelier. The author explains the intricacies of wine to the average Joe (or Joanne) in a way that is easy to understand and highly entertaining. Here is an easy reference Q&A based on real questions (often absurd or hysterically funny) asked by regular, wine-drinking people and the answers the author gives them in his job as "The Wine Guy." Among the questions and answers that comprise this book are: What Are Sulfites? Why Does the Same Wine Sometimes Taste Different? How Do I order Wine at a Restaurant? How Do I Host a Wine Tasting at Home? And, Why is Champagne Served on a Funny-Shaped Glass? Illustrated with amusing drawings by New Yorker cartoonist John O'Brien, novice wine enthusiasts will find Tales from the Wine Floor informative, easily accessible, and a delight to read.

Cafeaua este cea mai consumat¿ b¿utur¿ din întreaga lume.Conform cercet¿rilor, în lume se consum¿ zilnic peste 2,25 miliarde de ce¿ti de cafea! Dac¿ v¿ place cafeaua, v¿ äteapt¿ un deliciu, aceast¿ carte de bucate are 50 de re¿ete de cafea de calitate de barista pentru b¿uturi calde ¿i reci pe baz¿ de cafea. Nu numai c¿ î¿i vei impresiona prietenii ¿i familia, dar vei deveni un expert în prepararea unor cafele apetisante pe care toat¿ lumea le va îndr¿gi. În interiorul acestei c¿r¿i, ve¿i g¿si:Re¿ete de cafea cu gheä¿, cum ar fiMocha FrappuccinoFrappuccino cu unt de arahideCafea DalgonaKeto FrappuccinoEggnog LatteLatte cu gheä¿ cu vanilieFrappe clasic cu gheä¿Frappuccino dublu cu ciocolat¿ ¿i biscui¿i cu fulgi de ciocolat¿Caramel Brulee LatteCafea cu gheä¿ cu cire¿eRe¿ete de cafea cald¿, inclusiv:Latte Dolce Latte cu scor¿i¿oar¿Espresso MacchiatoAlune BiancoCafea irlandez¿Nutella MacchiatoEspresso cu infuzie de migdaleCafea mexican¿Cappuccino cu scor¿i¿oar¿Cafea cu lapteFiecare re¿et¿ este însöit¿ de num¿rul de por¿ii, timpul de preparare, o list¿ detaliat¿ de ingrediente, instruc¿iuni pas cu pas üor de urmat ¿i date nutri¿ionale pe por¿ie.

Kombucha is a fermented drink (made using tea, sugar, a simple bacteria, and yeast) that is known for its health-giving properties. It is experiencing a resurgence in popularity, along with the trends for home-fermenting, preserving, and enjoying "living" foods. Louise Avery began brewing kombucha in 2010 as part of a self-sufficient and healthy lifestyle, living on a Scottish Island in the Hebrides, simply because she loved its unique and more-ish taste. Now she is one of London's best-connected kombucha producers. Here she reveals her tried-and-tested recipes that use the freshest produce to create truly delicious cold teas. Starting with an introduction to kombucha, Louise offers information on the types of tea you can use to flavor your kombucha, the health benefits of drinking it, the essential equipment you will need to brew your own and the dos and don'ts when it comes to selecting other ingredients. Following this, she presents a step-by-step basic process for brewing kombucha, bottling and storing and controlling the yeast. Recipes are then organized by type of base: "Fruit", with recipes for Blood Orangeade, Pear & Ginger, Pomegranate & Lime, a Cranberry Cleanse and Blueberry Lemonade; "Vegetable", including Sour Rhubarb Fizz, Striped Candy Beet & Lime, and a Virgin Mary. Next up, "Flower" has ideas for Hibiscus Kombucha, Rose Petal Tea, Lavender Love and a Hoppy Pale Ale, while "Herb, Spice and Tea" is where things heat up with Lemongrass Tea and two Turmeric Immune Boosters as well as Jasmine Kombucha and a Lychee Basil "Mojito." You'll be spoilt for choice for ways to flavor this health-giving drink.

Wi¿c zdecydowäe¿ si¿ zrobi¿ piwo w domu. Gratulacje!Za chwil¿ podejmiesz cudowne i satysfakcjonuj¿ce zadanie, prawie tak stare jak sama ludzkö¿.Ale nie ma powodu do zastraszania. Chociä ludzie warzyli piwo od tysi¿cleci, podstawowy proces pozostä niezmieniony przez wieki. Ten e-book omówi niektóre z najprostszych piw do wypróbowania w domu. W przypadku kilku pierwszych piw dobrze jest zacz¿¿ od zestawu: puszek lub kartonów g¿stego, lepkiego syropu, który mieszasz z wod¿ i fermentujesz w wiadrze. Nie kr¿puj si¿ od razu wskoczy¿ i kupi¿ dodatkowe rzeczy, których potrzebujesz, aby zrobi¿ parti¿ od zera, ale jest kilka powodów, aby zachowä jak najprostsze rzeczy w pierwszych kilku partiach.

"An accessible guide to improving your health and boosting your mood, featuring more than 75 recipes for delicious tonics, teas, snacks, and smoothies"--

Koktajle proteinowe (lub koktajle proteinowe) to napoje biäkowe zazwyczaj spöywane przed lub po treningu, aby wspomóc regeneracj¿ mi¿¿ni. Koktajle proteinowe s¿ zwykle przygotowywane z mröonych owoców / lodu, ¿ród¿a biäka, takiego jak proszek biäkowy i p¿yn.Czy koktajle proteinowe s¿ dla Ciebie dobre?Najzdrowsze koktajle proteinowe to te, które robisz w blenderze, poniewä möesz kontrolowä ich zawartö¿. Celem jest tutaj niska zawartö¿ cukru + wysoka zawartö¿ biäka i brak dodatków.Korzy¿ci z koktajli proteinowych Koktajle proteinowe s¿ doskonäym napojem po treningu, aby pomóc mi¿¿niom w prawid¿owej regeneracji. Oprócz potreningu koktajle proteinowe mog¿ by¿ stosowane jako zamiennik posi¿ku, je¿li maj¿ wystarczaj¿c¿ ilö¿ kalorii lub nawet jako wysokobiäkow¿ przek¿sk¿.Koktajl proteinowy przed czy po treningu?Naszym preferowanym czasem na wypicie koktajlu proteinowego jest po treningu, ale mówi si¿, ¿e zarówno przed, jak i po treningu przyniesie te same korzy¿ci!

"The rumors are true; there are more barrels of bourbon than there are people in Kentucky. In fact, statistics tell us there are nearly two barrels of aging bourbon for every Bluegrass State citizen. With a population of nearly 4.5 million and each barrel yielding close to 200 bottles, it's safe to say the average Kentuckian doesn't have to look far for a bottle of amber gold. While Kentucky may be known as bourbon's home base, for bourbon lovers everywhere, the act of drinking bourbon is about more than just its acquisition. It is a lore and an experience, but most of all it is a legacy. As people across the United States and the world begin to wake up to the allure of Kentucky's state beverage, bourbon is having its moment-the act of coveting, collecting and savoring bottles is now a worthy passion to pursue. With budding enthusiasts clamoring to know more about this American-born creation, finding an entry point into the history and culture of the spirit is a task not easily undertaken. Bourbon 101 offers a distinctive and introductory approach to learning about the world of bourbon. Award-winning author Albert W. A. Schmid takes students through a crash-course in all-things bourbon including its history, production, and enduring cultural identity. Schmid introduces new enthusiasts to the lexicon of bourbon and provides a starting point for those wanting to develop their palate and find the bourbon that best suits their own taste. Told through the lens of Schmid's own experiences and interactions with experts in the bourbon world, the book is as much a handbook as it is a love letter to a beverage that has left an indelible impression on those who've dared to take the first sip"--

The Unofficial Big Lebowski Cocktail Book brings the cult classic to life one drink at a time!

¿arapla demlemek, iyi yemek, içki ve güzel bir yemek için bir zevk ve geli¿tirme olabilir! ¿arap ¿s¿t¿ld¿¿¿nda, alkol içeri¿i ve sülfitler kaybolur, geriye sadece ince bir tat veren esans kal¿r.¿lk ve en önemli kural: Yemeklerinizde sadece ¿araplar¿ veya içece¿iniz içecekleri kullan¿n. ¿ÇMEYECE¿¿N¿Z ¿arab¿ asla kullanmay¿n! Bir ¿arab¿n tad¿n¿ be¿enmiyorsan¿z, içinde kullanmay¿ seçti¿iniz yeme¿i ve içece¿i de be¿enmeyeceksiniz.Sözde "yemek ¿araplar¿" kullanmay¿n! Bu ¿araplar tipik olarak tuzludur ve seçti¿iniz yeme¿in ve menünün tad¿n¿ etkileyen bäka katk¿ maddeleri içerir. Pi¿irme/azaltma i¿lemi, kalitesiz bir ¿arapta en kötüsünü ortaya ç¿karacakt¿r.¿arab¿n mutfakta üç ana kullan¿m¿ vard¿r - marine malzemesi olarak, pi¿irme s¿v¿s¿olarak ve bitmi¿ bir yemekte tatland¿r¿c¿ olarak.¿arab¿n pi¿irmedeki i¿levi, yeme¿in lezzetini ve aromas¿n¿ yöunlät¿rmak, geli¿tirmek ve vurgulamakt¿r - pi¿irdi¿iniz ¿eyin lezzetini maskelemek de¿il, onu güçlendirmektir.En iyi sonucu elde etmek için, servis yapmadan hemen önce bir yeme¿e ¿arap eklenmemelidir. Tad¿ artt¿rmak için ¿arap, yemek veya sos ile kaynat¿lmal¿d¿r. Pi¿irilirken yemekle birlikte veya sosun içinde kaynat¿lmal¿; ¿arap pi¿tikçe azal¿r ve tat veren bir öze dönü¿ür.¿arab¿n her yeme¿e ait olmad¿¿¿n¿ unutmay¿n. Tek bir ö¿ünde birden fazla ¿arap bazl¿ sos monoton olabilir. ¿arab¿n kullan¿lmas¿, yaln¿zca bitmi¿ yeme¿e katk¿da bulunacak bir ¿ey oldüunda yemek pi¿iriyo

Zaparzanie winem möe by¿ przyjemnöci¿ i udogodnieniem dla dobrego jedzenia, picia i dobrego jedzenia! Po podgrzaniu wina zawartö¿ alkoholu i siarczyny znikaj¿, pozostawiaj¿c jedynie esencj¿ nadaj¿c¿ subtelny smak.Pierwsza i najwäniejsza zasada: do gotowania üywaj tylko win lub napojów, które sam chciäby¿ wypi¿. Nigdy nie üywaj wina, którego by¿ nie pi¿! Je¿li nie lubisz smaku wina, nie spodoba Ci si¿ danie i napój, w którym zdecydujesz si¿ go üy¿.Nie üywaj tak zwanych ¿win do gotowania!" Wina te s¿ zazwyczaj s¿one i zawieraj¿ inne dodatki, które mog¿ wp¿yn¿¿ na smak wybranego dania i menu. Proces gotowania/redukcji wydob¿dzie to, co najgorsze w gorszym winie.Wino ma trzy g¿ówne zastosowania w kuchni - jako sk¿adnik marynaty, jako p¿yn do gotowania oraz jako dodatek smakowy do gotowego dania.Funkcj¿ wina w gotowaniu jest zintensyfikowanie, uwydatnienie i podkre¿lenie smaku i aromatu potraw - nie maskowanie smaku tego, co si¿ gotuje, ale raczej jego wzmacnianie.Aby uzyskä najlepsze rezultaty, nie nale¿y dodawä wina do dania tü przed podaniem. Wino powinno dusi¿ si¿ z potraw¿ lub sosem, aby wzmocni¿ smak. Podczas gotowania musi dusi¿ si¿ z jedzeniem lub w sosie; gdy wino si¿ gotuje, zmniejsza si¿ i staje si¿ ekstraktem, który aromatyzuje.Pami¿taj, ¿e wino nie pasuje do wszystkich potraw. Wi¿cej ni¿ jeden sos na bazie wina w jednym posi¿ku möe by¿ monotonny. U¿ywaj wina do gotowania tylko wtedy, gdy

Romas yra slaptas ingredientas, kuris kiekvienam receptui suteiks akinamo skonio. Atraskite begalines maisto gaminimo su romu galimybes su ¿ia nuostabia kulinarijos knyga. Tur¿site i¿ ko rinktis nuo pikanti¿k¿ ükand¿i¿ iki sotaus pagrindinio patiekalo ir akinan¿i¿ desert¿.¿ie ¿ioje knygoje pateikti romo receptai yra daugelio met¿ tyrim¿, bandym¿ ir ¿rä¿ rezultatas. Kiekvienas i¿ m¿s¿ turi savo pirmenyb¿, tod¿l romo g¿rim¿ receptai gali patikti ne visiems, bet manau, kad dauguma tai ¿vertins.Ruöiant romo g¿rim¿ nereikia joki¿ ¿g¿d¿i¿ ir nesilaikoma fiksuoto recepto, tod¿l ¿i veikla tinka bet kam.Viskas, ko jums reikia, yra receptas, kur¿ galite pritaikyti pagal savo skon¿, pvz., prid¿ti m¿gstam¿ ingredient¿ ir sumäinti arba praleisti tuos, kurie jums nepatinka.Tai taip paprasta! Tikiuosi, kad tai bus j¿s¿ energijos ¿altinis, kai b¿site i¿sek¿s, ir j¿s¿ patikimas palydovas gaminant savo g¿rimus virtuv¿jePaskub¿kite ir griebkite savo kulinarijos knyg¿ jau ¿iandien!Paimkite savo kopij¿ dabar!

An original holiday cocktail book from bestselling author and award-winning mixologist Sother Teague!The only festive cocktail book you'll need to celebrate this holiday season, Let's Get Blitzen features more than 60 easy-to-follow recipes, tips and tricks crafted by Sother Teague, Wine Enthusiast Mixologist of the Year and author of the bestselling modern classic of mixology I'm Just Here for the Drinks. It's just what you need to ensure that you and your friends and family have a very happy alcoholiday. Learn to mix classic drinks such as eggnog and mulled cider as well as modern holiday-themed recipes like the Cotton-Headed Ninny Muggins, the Humbug or Santa's Little Helper. Let's Get Blitzen also includes an entire section of holiday-themed punches so you can keep guests merry without having to hole up behind the bar all evening. You'll also find the secret to making your own syrups and shrubs, humorous holiday quotes throughout, and practical advice to make this holiday season the best one ever! It's the perfect stocking stuffer for the budding mixologist in your life.

Finding and translating Kokuteeru (1924) was a year long journey that helps to answer the question "who wrote the first Japanese cocktail book?" Whilst this honour goes to Tokuzo Akiyama's book Cocktails: How To Mix Drinks, Yonekichi Maeda's Kokuteeru is considered to be the more systematic and practical text which was published a month later. Western style spirits and bartending made their way into Japanese culture as early as 1872. And by the early 1900s Japanese bartenders ran their own Western style establishments. Kokuteeru gives us a fascinating glimpse as to how 1920s Japanese bartenders began to define themselves and their profession.The entirety of the net profits-100%- from the publication of this English translation of Kokuteeru will fund the Yonekichi Maeda Scholarship: an internship program that will send Australian bartenders to Japan to learn about Japanese bartending. This scholarship will allow the next generation of Australian bartenders to learn the art of Japanese cocktail bartending and will promote a return of the 'journeyman bartender' to the education scheme of the bartending profession.