A | A | A

Book Report: December 2014

Posted on  | December 1, 2014   Bookmark and Share
Written by |

This year, a number of books succeed in (re)defining specific categories of wine, beer and spirits, presenting not only history and background, but also vital au courant information.

GQ DRINKS: THE COCKTAIL COLLECTION FOR DISCERNING DRINKERS

Edited by Paul Henderson | Mitchell Beazley, $29.99

Fear not the UK origin of this book. For worldly or novice mixologists alike, here is a tip-filled guide that is gorgeous enough for the coffee table. Full pages are devoted to single drinks, organized into chapters by base spirit, in the process transmitting equal parts history and how-to. Featured recipes all have dual measures, full color photos and attention to detail that extends to garnishes and glassware.

SAKE CONFIDENTIAL

By John Gauntner | Stone Bridge Press, $11.95

Saké is still a mystery to many Americans. This “beyond the basics” guide avoids the typical pitfall of dwelling on how saké is made. Instead, the meat of the book is a series of engaging “The Truth about…” essays covering practical topics, from terms and flavors to food-pairing, serving and quality grades. In the process, a complex beverage is made simpler.

 

WE MAKE BEER: INSIDE THE SPIRIT AND ARTISTRY OF AMERICA’S CRAFT BREWERS

By Sean Lewis | St. Martin’s Press, $24.99

Over recent decades, craft brewing has exploded; from a handful in 1980, today there are upwards of 3,000 (and counting). In We Make Beer, Sean Lewis takes stock of craft beer’s progress via a cross-country journey into the heart—and the art—of American beermaking. Each chapter focuses on a single brewer, yielding insight into how craft brewers think.

THE WORLD ATLAS OF WHISKEY 2ND EDITION

By Dave Broom | Mitchell Beazley, $39.99

Dave Broom’s acclaimed The World Atlas of Whisky has been thoroughly updated. It’s a beautifully illustrated, comprehensive journey through the history, process and expressions of world whiskies, with appropriate attention given to craft distillers. Features 28 detailed maps, 250 new tasting notes and profiles of 50-plus new distilleries. Broom also explains the world of whisky through flavor, introducing five “flavor camps” to help guide readers to ones for their palates.

AMERICAN SPIRIT: AN EXPLORATION OF THE CRAFT DISTILLING REVOLUTION

By James Rodewald | Sterling Epicure, $24.95

Not unlike We Make Beer, this book takes a highly personal approach to its topic, capturing the idiosyncratic stories of dozens of intrepid characters at the forefront of the craft movement all over the country. James Rodewald, a veteran journalist, sheds light on the challenges they face, the secret behind their spirits and how craft distillers are shaking up the industry.

SHERRY: A MODERN GUIDE TO THE WINE WORLD’S BEST KEPT SECRET, WITH COCKTAILS AND RECIPES

By Talia Baiocchi | Ten Speed Press, $24.99

Seems like cries for Sherry’s salvation come around every few years. This book may help do the trick. Talia Baiocchi, the talented editor of the online magazine Punch, presents this unique beverage with straight talk, tough love and a steady fi nger on the pulse of what makes Sherry special. Besides an overview of styles and how they are made, Baiocchi singles out top producers. And her understanding of restaurant wine programs and the chapter on Sherry-based mixology make Sherry vital reading for beverage pros.


Comments

Comments are closed.

 
About Us | Contact Us | Wholesaler Login | Publisher Login | Licensees Login
Copyright © 2016 Beverage Media Group ALL RIGHTS RESERVED
152 Madison Avenue, Suite 600, New York, NY 10016
Phone: 212-571-3232 | Privacy Policy | Legal Notice