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Take your listening sessions to the next level with the game edition of the essential cocktail guide Booze & Vinyl, pairing groundbreaking albums with mood-setting mixed drinks in an entertaining new way.

- RECIPE BOOK: 88-page book provides information on the music and full instruction for 50 amazing cocktails
- DISCOVER YOUR OWN PAIRINGS: Book includes space to create your own unique music and drink combinations
- ENTERTAIN LIKE A PRO: This game works for solo play as well as groups of 2, 3, or more
- INSPIRED BY BEST-SELLING BOOK: Game based on Booze & Vinyl, the original guide to pairing cocktails with excellent music 

About the Author:

André Darlington and Tenaya Darlington are the co-authors of Booze & Vinyl, The New Cocktail Hour, and Turner Classic Movies: Movie Night Menus. André is a drinks, food, and lifestyle writer based in Philadelphia. He is a former restaurant critic and award-winning wine and spirits columnist. He recently completed a circumnavigation of the globe to survey the world's cocktail landscape, a journey he details in his forthcoming book, Booze Cruise (Running Press, 2021). Tenaya is a food writer and educator in Philadelphia. By day, she teaches writing at Saint Joseph's University; by night she pens the cheese blog Madame Fromage. She is the author of The Di Bruno Bros. House of Cheese and the forthcoming Milky Way (Workman, 2022).

The ultimate listening party guide, Booze and Vinyl shows you how to set the mood for 70 great records from the 1950s through the 2000s.

From modern craft cocktails to old standbys, prepare to shake, stir, and just plain pour your way through some of the best wax ever pressed. Wickedly designed and featuring photography throughout, Booze & Vinyl is organized by mood, from Rock to Chill, Dance, and Seduce. Each entry has liner notes that underscore the album’s musical highlights and accompanying “Side A” and “Side B” cocktail recipes that complement the music’s mood, imagery in the lyrics, or connect the drink to the artist. This is your guide to a rich listening session for one, two, or more.

Among the 70 featured albums are: Sgt. Pepper’s Lonely Hearts Club, Purple Rain, Sticky Fingers, Born To Run, License to Ill, Appetite for Destruction, Thriller, Like a Virgin, Low End Theory, The Rise and Fall of Ziggy Stardust, Hotel California, Buena Vista Social Club, Back to Black, Pet Sounds, Vampire Weekend, and many more

About the Author:

André Darlington and Tenaya Darlington are the co-authors of Booze & Vinyl, The New Cocktail Hour, and Turner Classic Movies: Movie Night Menus. André is a drinks, food, and lifestyle writer based in Philadelphia. He is a former restaurant critic and award-winning wine and spirits columnist. He recently completed a circumnavigation of the globe to survey the world's cocktail landscape, a journey he details in his forthcoming book, Booze Cruise (Running Press, 2021).

Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery

The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits.

Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.

About the Author:

Thomas Keller is the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, and Bouchon Bakery. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. In 2017, as part of the Ment’or Foundation ― established with chefs Jérôme Bocuse and Daniel Boulud ― Keller led Team USA to win gold at the Bocuse d’Or competition in Lyon, France, for the first time ever.

Sebastien Rouxel, co-author with Thomas Keller of Bouchon Bakery, oversees all aspects of the pastry department for Bouchon Bakery, The French Laundry, and per se. In 2005, he was named a "Rising Star" by StarChefs magazine. In 2006 and again in 2008, Pastry Art & Design magazine declared him one of the "Top Ten Best Pastry Chefs in America."

Boutique Beers captures the people, the places and the passion that have inspired a worldwide craft brewing revolution.

More than just another compendium of the globe’s greatest brews, this book ventures off the well-trodden drinking path and takes the adventurous beer connoisseur deeper into the world of today’s most compelling craft brewers.

Celebrating both the characters at the cutting edge of the contemporary craft beer scene and the pioneers of the past that inspired them, Ben McFarland’s imbibing adventure stretches from Amsterdam’s Red Light District to the far reaches of the Faroe Islands via ale-making iconoclasts of Oregon, Danish gypsy brewers, some monks (obviously) and law-bending, lederhosen wearing Bavarians. There’s even a guy who makes beer from his beard.

The award-winning writer talks of the tales and the tastes of more than five hundred beers ranging from legendary lambics and heinously hopped India Pale Ales to sublime session brews, sexy stouts, cellar-dwelling Barley wines, funky farmhouse beers, collaboration ales, cult classics, sours and saisons, beers made with wild yeast, barrel-aged beers and more.

Amusing, enlightening and absorbing, Boutique Beers belongs on the bookshelf of discerning drinkers everywhere and ensures that you'll never look at your beer in the same way again.

The story behind one of the most influential restaurants in the world, situated in the picturesque Aubrac region of France

With this long-awaited book, Sébastien Bras, son of legendary French chef Michel Bras, invites us through the doors of Le Suquet, his two Michelin-star restaurant with dramatic views over the breathtaking countryside.

Through never-before-published recipes and specially commissioned photography, Bras tells the story of his family, where cooking is not only passed from generation to generation but is constantly reinvented and imagined. Grounded and shaped by the terroir of his home in Aubrac, Bras' cuisine is internationally recognized as one of the most influential in the world, particularly for having raised vegetables and herbs to an art form.

Featuring 40 iconic recipes, including Gargouillou of Young Herbs and Vegetables; Curry Cream Coulant; Onion Squash Aligot; and Potato Waffle filled with Beurre-noisette Cream; along with sumptuous and evocative images of the restaurant and surrounding landscape, Bras: The Tastes of Aubrac opens the Bras family album, showcasing the amazing story of a culinary tradition passing through generations of world-class chefs.

About the Authors:

Trained by his father Michel and top chefs such as Pierre Gagnaire and Michel Guérard, Sébastien Bras took over the family restaurant Le Suquet in 2009. Sébastien creates a cuisine shaped by its French terroir in various venues around the globe, including Paris, at La Halle aux grains situated within the Bourse de Commerce – Pinault Collection, and Japan, where the Bras will open a restaurant designed by Kengo Kuma.

Pierre Carrey is a French journalist who specialises in gastronomy, food, and sport. He teaches journalism and has worked for 10 years for Libération.

Massimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living well.

'These dishes could change the way we feed the world because they can be cooked by anyone, anywhere, on any budget. To feed the planet, first, you have to fight the waste', Massimo Bottura

Bread is Gold is the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes

About the Author:

Massimo Bottura is the chef patron of Osteria Francescana, a three-Michelin-star restaurant that he opened in 1995 in Modena, Italy, which was ranked #1 in the World's 50 Best in 2016. Massimo was interested in cooking from a young age. In 1986, he opened his first restaurant and subsequently developed his love of food while working for Alain Ducasse and Ferran Adrià. Massimo has created Refettorios, soup kitchens that use excess food from supermarkets and local suppliers to provide healthy, seasonal meals for people in need. He is the author of Never Trust a Skinny Italian Chef, which was also published by Phaidon.

Start the day with the definitive cookbook of authentic home-cooking breakfast dishes from around the world

Breakfast is the most important – and comforting – time of day for billions of people everywhere. Here, for the first time, a collection of hundreds of home-cooking recipes celebrates morning meals as they're prepared in kitchens across the globe. Each recipe is accessible and straightforward, with notes offering cultural context and culinary insight. Whether it's sweet or not, classic or regional, it's here: Egyptian Ful Medames (stewed fava beans); Mexican Chilaquiles; Chinese Pineapple Buns; American Scones; Scottish Morning Rolls; and so much more.

About the Author:

Emily Elyse Miller is a food writer and culinary consultant based in New York City. She has worked with VICE, Lucky Peach, The New Yorker, and been featured in Vogue, Refinery29, and many other publications. She is the founder of BreakfastClub, a global event series that connects culinary and design innovators and chefs through the ritual of breakfast.

Brooklyn continues to be a food mecca known for its innovative restaurants and bars, drawing tourists and locals alike. Although several cookbooks have featured Brooklyn eateries, none have focused exclusively on the innovative bar scene. Food writer Barbara Scott-Goodman discovers amazing spots in her hometown of Brooklyn and presents their unique recipes for serving creative cocktails and artisanal beers, accompanied by small dishes.

In this informative cookbook, well-known food writer Scott-Goodman celebrates Brooklyn's happening bar culture -- from the mixologists who craft classic and original cocktails, to the talented chefs who create delicious dishes made with fresh-from-the-market ingredients to accompany the drinks. Featured are over 110 recipes for cocktails, delectable snacks, sandwiches, and small plates. Their range of flavors is vast and extremely appealing for today's urbane palate.

About the Authors:

Barbara Scott-Goodman is an author, food writer, art director, and designer of cookbooks. This Brooklyn-based writer has produced many books including Wine Bites, Eat Greens, and The Vineyard Cookbook. Her recipes have been included in a number of other cookbooks such as Bon Appetit's Fast, Easy, Fresh and A Year of Celebrations, The Big Book of Sides, and The New York Cookbook. Her books have been featured in numerous publications including Bon Appetit, Coastal Living, and the New York Times.
Jennifer May's photographs have appeared in many cookbooks including The Chelsea Market Cookbook, Michael Symon's 5 in 5, and Susan Feniger's Street Food, as well as Bon Appetit, Food & Wine, and Edible Brooklyn.

The author of "Free the Tipple" is back with another collection of delectable cocktails — this time a literary mix inspired by the world’s most iconic women writers.

The 50 recipes in this volume are as unconventional, imaginative, and refreshing as the authors that inspired them. Each double-page spread includes an illustration of one important woman writer along with fascinating background about her oeuvre, personality, and points of literary distinction. And, of course, each profile is paired with a delicious recipe for a fitting cocktail. Pulling from every category — literary and genre fiction, poetry, graphic novels, essays and nonfiction — this book offers some surprising twists as well as old favorites. And while each subject could provide hours of cocktail chatter, the recipes themselves are also a unique conversation starter: the Virginia Woolf — a peach-and-mint creation with a modernist flair; the Octavia Butler — an uncompromising blend featuring bourbon and port; the Jia Tolentino — a purple sparkler that puts a cerebral twist on pop culture; and the Mary Shelley — an unexpected combination of the Manhattan and the Margarita. Perfect for literary-themed parties as well as intimate gatherings, this book itself is an intoxicating, lip-loosening brew made of equal parts sophistication and fun.

About the Authors:

Jennifer Croll is a writer and editor whose work has appeared in a variety of publications including Nylon, Adbusters and Dazed & Confused, as well as the book Women in Clothes. She lives in Vancouver, Canada.

Rachelle Baker is a multi-disciplinary artist. Her past illustrated books include "Making Our Way Home", "Shirley Chisholm Is a Verb", and "Motherlode". She has worked with clients such as The New York Times, The Washington Post, Variety, Netflix, MTV, New York Magazine, Adidas, and The New Yorker. She is based in Detroit, Michigan.

Learn how to plan, pack, and whip up great drinks in the great outdoors.

Cabin trips, hikes, patio parties, camping adventures — however you enjoy the great outdoors, it should be fun and easy. And so should the drinks! Simplicity, though, doesn't mean you're limited to a bottle and a mixer. With Camp Cocktails, you'll have a variety of options for simple and tasty drinks that are ready to go wherever you go.

Cool off after a hot day spent hiking through the woods with a Flask Boulevardier or the Northwoods Sidecar. Break in the campsite with a Grilled Orange Cobbler or the ultimate beer-based cocktail. Bundling up around the fire? Warm up with the Salted Nutella Hot Chocolate, the Penicillin Toddy, or a spiked hot apple cider.

Every recipe comes with easy-to-follow instructions, and many feature expert bartender tips and hacks. A variety of occasions are all here, from stargazing to boating. And to round it all out, there's a whole chapter dedicated to foraging/found ingredients, and integrating nature into your favorite cocktails.

About the Author:

Emily Vikre is a native Duluthian who holds a PhD in food policy and behavioural theory from Tufts University. She is co-founder and co-owner of Vikre Distillery, which has been named best craft spirits distillery by USA Today. They have also won a slew of technical awards: a gold and five silvers at the San Francisco World Spirits Competition; gold, silver, and bronze awards from the American Craft Distiller’s Association; silvers and bronze from the American Distilling Institute; and two Good Food awards in 2018. A nationally recognized food and drinks writer, Emily is the author of Camp Cocktails and has been a regular columnist for Food52, and has written for Lucky Peach, Minnesota Public Radio, and Norwegian American Weekly.

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Пролистать книгу Camp Cocktails: Easy, Fun, and Delicious Drinks for the Great Outdoors на Google Books.

Cecil Beaton (1904–1980) is one of the most celebrated British Portrait photographers of the twentieth century and is renowned for his images of elegance, glamour and style. His influence on portrait photography was profound and lives on today in the work of many contemporary photographers.

In the 1920s and 30s Beaton used his camera, his ambition and his larger-than-life personality to mingle with a flamboyant and rebellious group of artists and writers, socialites and partygoers whose spirit and style cut a dramatic swathe through the epoch.

This miniature cocktail book presents a selection of dazzling and delectable infusions, inspired by the ‘Bright Young Things’ with whom Beaton mixed, illustrated with Beaton’s own unique, often humorous sketches and drawings. Featuring highballs, coolers, slings and fizzes fit to please any Lord, Lady or Viscountess, this book and its recipes bring to life a deliriously eccentric, glamorous and creative era.

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Accompanying a major new exhibition at the National Portrait Gallery, this souvenir book features a dazzling array of cocktail recipes inspired by the glittering friends, acquaintances and sitters of famed British photographer Cecil Beaton in the 1920s and 30s, illustrated with Beaton’s own witty and distinctive drawings which featured in Vogue.

This complete cooking course on charcuterie, written by the world-renowned culinary school’s experienced teaching team of chefs, features everything you need to know to create delicious terrines, pâtés, pies, and other charcuterie dishes. It includes 35 techniques explained in more than 200 step-by-step instructions, to prepare sausages, debone and fillet fish, or decorate a pâté en croûte, and 70 recipes organized by category: pies, tarts, and pâtés en croûte; pâtés and terrines; rillettes and pulled meats and fish; stuffed dishes; and cooked charcuterie.

Replete with 350 illustrations, this comprehensive cookbook explains the history and fundamentals of French charcuterie ― an age-old craft ― provides key terms and their definitions, and includes detailed diagrams of meat cuts in the US, UK, and France. Base recipes for pastry, broths, and stuffings as well as condiments such as chutney or pickled vegetables are featured, alongside techniques for cutting and cleaning ingredients and assembling and decorating dishes. From country pâté to eggplant and miso terrine, Scotch eggs to spicy cabbage and herb sausages, salmon and spinach terrine to Beef Wellington, or Serrano ham croquettes to blood sausage empanadas, the easy-to-follow recipes include traditional versions as well as innovative, modern reinterpretations, including plant-based and meatless variations.

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Пролистать книгу Charcuterie : Pâtés, Terrines, Savory Pies: Recipes and Techniques from the Ferrandi School of Culinary Arts на сайте издательства.

The past few years have seen an explosion of interest in cooking over fire, with cooks all over the world seeking to get elemental in their cooking. But fire and smoke doesn't always have to be about hunks of meat. Chargrilling and barbecue are a fantastic way of getting the maximum flavour out of versatile vegetables.

If you're bored of beefburgers, or if you're vegetarian and want more than scorched sweetcorn and chewy halloumi, then Charred offers up over 70 original, exciting recipes to cater for all your veggie BBQ needs. With sections on Stuffed and wrapped veg, Burgers and fritters, Kebabs, Low, slow and smoked, and Sharing Platters, the vegetarian dishes will be the highlight of every meal, with the likes of whole roast cauliflower drenched in spiced garlic butter, griddled radicchio with burrata and figs, or corn on the cob with Cambodian coconut, lime and chilli.

Live-fire and BBQ expert Genevieve Taylor has developed these inventive, sensational dishes so that they can just as easily be cooked in a grill pan or conventional oven, year-round. Celebrate the magic that happens when glorious veg meet flame!

About the Author:

Genevieve Taylor is a food stylist and author of five books including How to Eat Outside. She writes regularly for Olive and Sainsbury’s magazines, is the co-chair of the Guild of Food Writers and has co-presented Radio 4’s The Food Programme. She is based in Bristol.

This new expanded edition of Cocktails of the Movies serves up over 70 of the greatest cocktails to have featured on film.

Take a journey through Hollywood’s lifelong love affair with cocktails, celebrating the greatest characters and their iconic drinks through original illustrations and easy-to-follow recipes. From Marilyn Monroe’s Manhattan in Some Like It Hot to The Dude’s White Russian in The Big Lebowski to New Orleans’ staple Hand Grenade in Girls Trip, there’s something for everyone. Each cocktail is accompanied by the recipe, method, a history of the drink and a synopsis of its scene in the movie alongside full-color original artwork.

About the Authors:

Will Francis is a writer and commentator on technology and culture. He regularly appears in the media to share his expertise and opinions on how digital and social media are changing the world in which we live, often in unexpected ways.

Stacey Marsh is an illustrator and designer who has worked with many popular household and luxury brands. Her unique patterns and illustrations are now available as a range of textiles and homewares.

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Пролистать книгу Cocktails of the Movies. An Illustrated Guide to Cinematic Mixology: New Expanded Edition

Fine art meets mixology in this sophisticated cocktail book that pairs drink recipes and beverage history with stunning still-life oil paintings, perfect for taking the "art" of drinking to the next level.

As they say, "We drink first with our eyes." If you believe there is an art to drinking well, then pairing cocktail recipes with still-life oil paintings is a natural next step. Still-life artist Todd M. Casey, journalist Christine Sismondo, and author James Waller are the all-star team behind Cocktails, A Still Life. Bringing together 60 of Casey’s contemporary hand-painted images paired with dozens of delicious cocktail recipes, the three-author team offers a satisfying deep-dive into each drink complete with a great classic cocktail recipe and a painted representation. Each drink tells a story, making this a truly unique cocktail-making guide attracting the eye, mind, and palate, and focused squarely on the art. Drinks include:  

- Mai Tai
- Gimlet
- Bloody Mary
- Mojito
- French 75
- Ramos Gin Fizz
- Mint Julep

Both a beautiful masterpiece and a useful guide, Cocktails, A Still Life is not just for “cocktail nerds,” but also for those who enjoy finely crafted art and finely crafted beverages. 

About the Author:

Todd M. Casey is the author of The Art of Still Life: A Contemporary Guide to Classical Techniques, Composition, Drawing, and Painting in Oil. A Massachusetts native, Todd studied at art schools in Boston and San Francisco before embarking on the classical artistic education offered by Jacob Collins's famed Water Street Atelier in New York City. A modern master of the still-life genre, Casey teaches at several institutions, including the Art Students League of New York. He is represented by Rehs Contemporary Galleries, Inc., New York, and his paintings are held in numerous private collections worldwide. He lives with his wife and daughter in New York's Hudson Valley. Christine Sismondo has been writing about wine, spirits, cocktails, and other topics, ranging from fine art to social history, for the Toronto Star, Globe and Mail, Maclean's, and other publications for twenty years. Her journalism has earned her a Canadian National Magazine Award. Although she holds a doctorate in history from York University, she prefers to work on popular and crossover projects for a wider audience. Christine lives in Toronto. James Waller is the author of the "Drinkology" series of books published by Harry N. Abrams. The series' first volume, Drinkology: The Art and Science of the Cocktail, has sold more than 80,000 copies-including many sales through non-book retailers. James lives in Baltimore, Maryland.

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Пролистать книгу Cocktails, A Still Life 60 Spirited Paintings & Recipes