Matthew Biancaniello

Hardcover (1 to 2 lbs)

Culinary Cocktails

Create your own artisanal "farm-to-glass" specialty cocktails using local, seasonal, unusual, and organic produce with this illustrated bartending guide from the renowned cocktail chef who is transforming modern mixology. Matthew Biancaniello, the former cocktail chef for the Hollywood Roosevelt Hotel’s famous Library Bar, is creating cocktails the world has never tasted before. Going beyond the quotidian Whiskey Sour or Tom Collins, Biancaniello is mixing it up with imaginative drinks such as “The Heirloom Tomato Mojito”, a twenty-five-year-aged balsamic vinegar and strawberry libation named “The Last Tango in Modena,” and a fresh arugula-infused “Roquette.” One of the fastest-rising and most unique talents in the world of bartending, Biancaniello crafts exciting new drinks based on farm-fresh, seasonal, organic ingredients. A complement to farm-to-table dining, his fresh take on cocktails is ushering in a new age of drinking: “farm-to-glass”, and with the addition of his foraging and gardening methods, “ground to glass.” Captured in gorgeous full-color photographs, the libations in Eat Your Drink are both aesthetically beautiful and delicious. Eat Your Drink explores cocktails that push boundaries though never-before-imagined flavor combinations. Following Biancaniello’s lead, you too can learn to blend alcohol and food together to create an elevated cocktail experience that requires you to savor, explore and . . . eat your drink.

Eat Your Drink

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Helen Rothberg

Light Hardcover (1 lb or less)

Everything I Know about Leadership I Learned As a Bartender

"Insights about leadership developed while [the author] worked as a bartender and restaurant manager. Through the book's stories of barroom brawls and boardroom bravado, competition and cooperation, conflict and other challenges, [readers may] conceive of new ways to develop working relationships with colleagues and customers; keep things running smoothly; and manage infuriating, delightful, and sometimes dangerous clients as well as temperamental and talented employees, and owners or bosses with brilliant ideas who may not communicate well"--Amazon.com.

The Perfect Mix

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Jason Kosmas

Dushan Zaric

Heavy Hardcover (2 to 4 lbs)

The Employees Only Guide to Classic Cocktails Reimagined [a Cocktail Recipe Book]

Time-honored cocktails like the New York Sour and the Sidecar were born during the era of Prohibition, the blessedly bygone social experiment that turned drinking into an underground adventure. In those days, hard beverage options were usually made with homemade hooch and flavorings of dubious origin and quality. Thankfully, a cocktail renaissance has emerged in many of today’s bars, where inventive drinks showcase both the artistry and craft of bartending. At their moody and atmospheric West Village bar-restaurant Employees Only, master mixologists Jason Kosmas and Dushan Zaric can regale you with colorful tales of cocktail origins—or just pour you a mean drink. In Speakeasy, Kosmas and Zaric take their inspiration from traditional favorites, then use the finest spirits, the freshest ingredients, and a good measure of reverence for their craft to elevate the mixed drink to artisanal status. More than 80 imaginative libations that riff on the classics are showcased in this one-of-a-kind collection. Recipes emphasize fresh fruits and herbs, homemade syrups and infusions, and a careful balancing of flavors, with a mind toward seasonality. A Ginger Smash is offered in four different versions: kumquat, pineapple, pear, or cranberry, depending on the time of year. The Millionaire becomes the Billionaire with the addition of homemade grenadine and 107-proof bourbon. And the South Side becomes the West Side by replacing the gin with sun-kissed Meyer lemon–infused vodka. With the specter of Prohibition firmly in the past, Speakeasy shares recipes for the choicest potent potables, reimagining the finest drinks of yesterday for today’s thirsty imbibers.

Speakeasy

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Paul Dickson

How America Drank When It Wasn't Supposed To

The acclaimed author of Drunk (Melville House, 2009) is back with this lively and informative guide to the most popular cocktails from Prohibition to present day. 48 Prohibition-era recipes found bar guides illicitly circulated during Prohibition. Illustrated, also with photos.

Contraband Cocktails

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Jeff Alworth

Paperback (1 to 2 lbs)

The Essential Beer Lover's Guide

Winner of a 2016 IACP Award The ultimate reader- and drinker-friendly guide to the world’s ales and beers, and the book that approaches the subject in the same way beer lovers do—by style, just like a welcoming pub menu. Divided into four major families—ales, lagers, wheat beers, and sour and wild ales—The Beer Bible covers everything a beer drinker wants to know about the hundreds of types of beers made, from bitters, sessions, and IPAs to weisses, wits, lambics, and more. Each style is a chapter unto itself, delving into origins, ingredients, description and characteristics, sub-styles, and tasting notes, and ending with a recommended list of the beers to know in each category. Infographic charts throughout make understanding the connection between styles and families immediately understandable. The book is written for passionate beginners, who will love its “if you like X, try Y” feature; for intermediate beer lovers eager to go deeper; and for true geeks, who will find new information on every page.

The Beer Bible

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Michael Gibson

Heavy Paperback (2 to 4 lbs)

An Introduction to the Wines, Beers, and Spirits of the World

While the subject of wine, beer, and spirits continues to grow in popularity, there are very few books that approach the subject in an accessible manner and that also contain the pedagogical features needed by instructors. In addition, most books cover the subject of wine only, while hospitality students need a broader base on knowledge that also includes beer and spirits. After finishing the book, readers will be prepared to take the introductory certification exams of the Court of Master Sommeliers, International Sommelier Guild, and Society of Wine Educators and receive a first-level certification.

Divided into five parts, Gibson covers wine, beer, and spirits. Along with a history of each type of beverage, he also covers how these beverages are produced and manufactured, varieties and styles of these beverages, and food pairings. Most importantly, Gibson covers costing, pricing, merchandising, marketing, and storing wine, along with creating a balanced wine list and table service.

The Sommelier Prep Course

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Jonny Garrett

Light Paperback (1 lb or less)

A Crash Course in Craft Beer (Craft Beer Gift)

Beer School - An insider's guide to craft beer, the world's greatest drinkThe wonderful world of craft beers: Beer has come a long way in the 6,000 years since the first taste. The legends of the craft beer industry have made sure everyone's within reach of the perfect pint. But, how do you get the right brew for you? And, can you learn to make a beer that will add to the lager legacy?
Beers of the world: Welcome to Beer School, brought to you by the heroes of YouTube sensation the Craft Beer Channel, a guide to everything you need to know about the wide and wonderful beers of the world. In Beer School, Jonny and Brad explain the intricacies of the finest artisan craft brews, including: ales, lagers, porters, stouts, IPSs, and bitters.
How to make beer: The lads have the inside scoop on everything from hop varieties and barrel aging, to serving temperatures and glassware. Beer School helps you learn how to make beer and how to get the most out of every sip. You will learn about: grain, mash, water, hops, boil, yeast, fermentation, serving, storing, pouring, and tasting.


Beer School

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Schuyler Schultz

Peter Zien

A Guide to Tasting, Pairing, and the Culture of Craft Beer

“From lessons in cheese-and-brew pairings to sketching a menu for a multi-course, beer-pairing dinner party . . . [this] excellent, 300-page guide to beer and food is a steal.” —Evan S. Benn, Esquire.com “Yes, great beer can change your life,” writes chef Schuyler Schultz in Beer, Food, and Flavor, an authoritative guide to exploring the diverse array of flavors found in craft beer—and the joys of pairing those flavors with great food to transform everyday meals into culinary events. Expanded and updated for this second edition, featuring new breweries and other recent developments on the world of craft beer, this beautifully illustrated book explores how craft beer can be integrated into the new American food movement, with an emphasis on local and sustainable production. As craft breweries and farm-to-table restaurants continue to gain popularity across the country, this book offers delicious combinations of the best beers and delectable meals and deserts. Armed with the precise tasting techniques and pairing strategies offered inside, participating in the growing craft beer community is now easier than ever. Beer, Food, and Flavor will enable you to learn about the top craft breweries in your region, seek out new beer styles and specialty brews with confidence, create innovative menus, and pair craft beer with fine food, whether at home or while dining out. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Beer, Food, and Flavor

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Tom Acitelli

Tony Magee

The History of America's Craft Beer Revolution

"New foreword by Tony Magee, founder of the Lagunitas Brewing Co."-- Cover.

The Audacity of Hops

745bf0f1-bf81-4556-8a83-e65199d9e8b3-0

Madeline Puckette

Justin Hammack

The Master Guide

JAMES BEARD AWARD WINNER

The expanded wine guide from the creators of Wine Folly, packed with new information for devotees and newbies alike.

Wine Folly became a sensation for its inventive, easy-to-digest approach to learning about wine. Now in a new, expanded hardcover edition, Wine Folly: Magnum Edition is the perfect guide for anyone looking to take his or her wine knowledge to the next level. Wine Folly: Magnum Edition includes:

 * more than 100 grapes and wines color-coded by style so you can easily find new wines you'll love;
 * a wine region explorer with detailed maps of the top wine regions, as well as up-and-coming areas such as Greece and Hungary;
 * wine labeling and classification 101 for wine countries such as France, Italy, Spain, Germany, and Austria;
 * an expanded food and wine pairing section;
 * a primer on acidity and tannin--so you can taste wine like a pro;
 * more essential tips to help you cut through the complexity of the wine world and become an expert.
 * Wine Folly: Magnum Edition is the must-have book for the millions of fans of Wine Folly and for any budding oenophile who wants to boost his or her wine knowledge in a practical and fun way. It's the ultimate gift for any wine lover.

Wine Folly: Magnum Edition

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Dale DeGroff

Everything You Need to Know to Be a Master Bartender, with 500 Recipes

The first real cookbook for cocktails, featuring 500 recipes from the world's premier mixologist, Dale DeGroff.

Covering the entire breadth of this rich subject, The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring DeGroff's signature use of fresh juices, as well as all the classics.

It begins with the history of spirits, how they're made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from DeGroff's vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, and mastering key techniques--the same information that DeGroff shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Throughout are rich stories, vintage recipes, fast facts, and other entertaining asides.

Beautiful color photographs and a striking design round out the cookbook approach to this subject, highlighting the difference between an under-the-bar handbook and a stylish, full-blown treatment. The Craft of the Cocktail is that treatment, destined to become the bible of the bar.

The Craft of the Cocktail

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Jacob Grier

David Reamer

Stephen Beaumont

The Art of Mixing Spirits and Beer

Cocktails on Tap brings together two major trends - craft cocktails and craft beer - with more than 50 recipes for mixed drinks that feature beer. Beer has become a favorite ingredient for top bartenders around the world, and this book features the best of these contemporary creations alongside vintage classics. Drinks such as the Mai Ta-IPA put a hoppy twist on a favorite tiki cocktail with the addition of India Pale Ale. The Green Devil boosts the powerful Belgian beer Duvel with juniper-forward London Dry gin and a rinse of aromatic absinthe. In Cocktails on Tap, the vast range
of today's beers - from basic lagers to roasty stouts and sour Belgian ales - is explored and tapped as a resource for making an innovative and delicious array of cocktails.

Cocktails on Tap

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Amy Stewart

The Plants That Create the World's Great Drinks

The Essential, New York Times–Bestselling Guide to Botany and Booze “A book that makes familiar drinks seem new again . . . Through this horticultural lens, a mixed drink becomes a cornucopia of plants.”—NPR's Morning Edition “Amy Stewart has a way of making gardening seem exciting, even a little dangerous.” —The New York Times Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries. Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs—but each represents a unique cultural contribution to our global drinking traditions and our history. This fascinating concoction of biology, chemistry, history, etymology, and mixology—with more than fifty drink recipes and growing tips for gardeners—will make you the most popular guest at any cocktail party.

The Drunken Botanist

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Benny Roff

200 Underground Cocktails

Prohibition in the US was instituted during the 1920s, making the sale of alcohol illegal, in an effort to 'clean up' the sins of those 'evil' imbibers. However, far from shutting down the country's debauchery (and, let's face it, fun), it gave rise to a proliferation of speakeasies - underground drinking dens that became particularly popular in New York. Here, the golden era of the cocktail was born. The iconic Sidecar, White Lady, Clover Club and French 75 cocktails, among many others, were born in the dark, smokey, drinking dens of the era. Speakeasy is a cocktail book that celebrates this exciting gin-soaked, gangster-frollicking era, with 200 cocktails for every taste. With cool 1920s-style illustrations throughout, and a perfect gift format, this is the one cocktail book to relive the heady golden days.

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Ellen Zachos

Make Your Own Foraged Syrups, Bitters, Infusions, and Garnishes; Includes Recipes for 45 One-Of-a-Kind Mixed Drinks

Meet the natural lovechild of the popular local-foods movement and craft cocktail scene. It's here to show you just how easy it is to make delicious, one-of-a-kind mixed drinks with common flowers, berries, roots, and leaves that you can find along roadsides or in your backyard. Foraging expert Ellen Zachos gets the party started with recipes for more than 50 garnishes, syrups, infusions, juices, and bitters, including Quick Pickled Daylily Buds, Rose Hip Syrup, and Chanterelle-infused Rum. You'll then incorporate your handcrafted components into 45 surprising and delightful cocktails, such as Stinger in the Rye, Don't Sass Me, and Tree-tini. 

The Wildcrafted Cocktail

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Philip Greene

A Cocktail Companion to 1920s Paris

Winner of the 13th Annual Spirited Award, for Best New Book on Drinks Culture, History or Spirits

A history of the Lost Generation in 1920s Paris told through the lens of the cocktails they loved

In the Prohibition era, American cocktail enthusiasts flocked to the one place that would have them--Paris. In this sweeping look at the City of Light, cocktail historian Philip Greene follows the notable American ex-pats who made themselves at home in Parisian cafes and bars, from Ernest Hemingway, F. Scott Fitzgerald, and Gertrude Stein to Picasso, Coco Chanel, Cole Porter, and many more.

A Drinkable Feast reveals the history of more than 50 cocktails- who was imbibing them, where they were made popular, and how to make them yourself from the original recipes of nearly a century ago. Filled with anecdotes and photos of the major players of the day, you'll feel as if you were there yourself, walking down the boulevards with the Lost Generation.

A Drinkable Feast

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Cassi

Cassi

@cassi243699

Books Listed

Following

Followers

Matthew Biancaniello

Eat Your Drink

Helen Rothberg

The Perfect Mix

Jason Kosmas; Dushan Zaric

Speakeasy

Paul Dickson

Contraband Cocktails

Jeff Alworth

The Beer Bible

Michael Gibson

The Sommelier Prep Course

Jonny Garrett

Beer School

Schuyler Schultz; Peter Zien

Beer, Food, and Flavor

Tom Acitelli; Tony Magee

The Audacity of Hops

Madeline Puckette; Justin Hammack

Wine Folly: Magnum Edition

Dale DeGroff

The Craft of the Cocktail

Jacob Grier; David Reamer; Stephen Beaumont

Cocktails on Tap

Amy Stewart

The Drunken Botanist

Benny Roff

Speakeasy

Ellen Zachos

The Wildcrafted Cocktail

Philip Greene

A Drinkable Feast

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Matthew Biancaniello

Eat Your Drink

Helen Rothberg

The Perfect Mix

Jason Kosmas; Dushan Zaric

Speakeasy

Paul Dickson

Contraband Cocktails

Jeff Alworth

The Beer Bible

Michael Gibson

The Sommelier Prep Course

Jonny Garrett

Beer School

Schuyler Schultz; Peter Zien

Beer, Food, and Flavor

Tom Acitelli; Tony Magee

The Audacity of Hops

Madeline Puckette; Justin Hammack

Wine Folly: Magnum Edition

Dale DeGroff

The Craft of the Cocktail

Jacob Grier; David Reamer; Stephen Beaumont

Cocktails on Tap

Amy Stewart

The Drunken Botanist

Benny Roff

Speakeasy

Ellen Zachos

The Wildcrafted Cocktail

Philip Greene

A Drinkable Feast

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