The first-ever biography of the man who created America’s most famous whiskey Born in Lynchburg, Tennessee, in 1850, Jack Daniel became a legendary moonshiner at age 15 before launching a legitimate distillery ten years later. By the time he died in 1911, he was an American legend-and his Old No. 7 Tennessee sipping whiskey was an international sensation, …
Thoughtful essays on the history, significance, and pleasures of whiskeyEveryone becomes a philosopher with a drink in hand, but Whiskey & Philosophy takes this natural pairing to a new level. It explores a range of philosophical topics related to whiskey through engaging reflections written by philosophers, whiskey writers, and others.You will learn things that are both practical (how …
Keys to the Cellar: Strategies and Secrets of Wine Collecting
“Peter D. Meltzer, Wine Spectator’s auction correspondent for morethan twenty years, is the foremost authority on wine collecting. His book offers expert guidance for beginners and connoisseurs alike.” –Marvin R. Shanken, Editor and Publisher, Wine Spectator”Peter Meltzer is an authoritative journalist, savvy collector,and urbane restaurant and wine list critic; he makes theideal companion and counselor for wine collectors.”–Michael …
Le Cordon Bleu Wine Essentials: Professional Secrets to Buying, Storing, Serving, and Drinking Wine
From one of the world’s leading cooking schools, expert advice on buying, storing, serving, and selling wine for the everyday wine lover Le Cordon Bleu Wine Essentials lets the everyday wine lover become a true wine connoisseur. Shedding light on a world as fascinating for its science and history as it is for its intricate etiquette, this …
Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation
Updated to include a number of new species not previously featured, Seafood Handbook, Second Edition remains the only professional seafood reference guide. Easy to use and comprehensive, this book covers the sourcing, cooking, nutrition, product forms, names, and global supply information for more than 100 types of finfish and shellfish, with two oversized posters for quick reference. Professionals …
The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World
A comprehensive, must-have guide to beverage service including wine, beer, and spirits The Sommelier Prep Course is the ultimate resource for any aspiring sommelier, bartender, or serious wine lover. It includes sections on viniculture and viticulture, Old World and New World wines, beer and other fermented beverages, and all varieties of spirits. Review questions, key terms, a …
Brewing Up a Business: Adventures in Beer from the Founder of Dogfish Head Craft Brewery
Updated business wisdom from the founder of Dogfish Head, the nation’s fastest growing independent craft brewery Starting with nothing more than a home brewing kit, Sam Calagione turned his entrepreneurial dream into a foamy reality in the form of Dogfish Head Craft Brewery, one of America’s best and fastest growing …
Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships
Learn to create plated desserts like a master, with recipes from the World and National Pastry Team Championships Considered the Olympics of the pastry arts, the World and National Pastry Championships were founded by Michael Schneider in 1999. Since then, it has grown into the United States’ most prestigious and popular pastry competition, aired annually on TLC. …
A gorgeous professional-level guide to the most challenging form of the confectioner’s art A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the Confectioner is the ultimate guide to working with sugar to create …
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today’s pastry kitchen, this classic reference is better-and …