Best Homebrewing, Distilling & Wine Making Books
Here you will get Best Homebrewing, Distilling & Wine Making Books For you.This is an up-to-date list of recommended books.
1. Wine Folly: Magnum Edition: The Master Guide
Author: by Madeline Puckette
JAMES BEARD AWARD WINNERThe 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.
2. Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]
Author: by Ken Forkish
Published at: Ten Speed Press; Illustrated edition (September 18, 2012)
NEW YORK TIMES BESTSELLER From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread.
For Portland-based baker Ken Forkish, well-made bread is more than just a pleasureit is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker.
Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish.
3. A History of the World in 6 Glasses
Author: by Tom Standage
Walker Publishing Company
The New York Times BestsellerThere aren’t many books this entertaining that also provide a cogent crash course in ancient, classical and modern history. Los Angeles Times Beer, wine, spirits, coffee, tea, and Coca-Cola: In Tom Standage’s deft, innovative account of world history, these six beverages turn out to be much more than just ways to quench thirst.
They also represent six eras that span the course of civilizationfrom the adoption of agriculture, to the birth of cities, to the advent of globalization. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the twenty-first century through each epoch’s signature refreshment.
As Standage persuasively argues, each drink is in fact a kind of technology, advancing culture and catalyzing the intricate interplay of different societies. After reading this enlightening book, you may never look at your favorite drink in quite the same way again.
4. Pappyland: A Story of Family, Fine Bourbon, and the Things That Last
Author: by Wright Thompson
An instant New York Times bestsellerFrom the bestselling author of The Cost of These DreamsThe story of how Julian Van Winkle III, the caretaker of the most coveted cult Kentucky Bourbon whiskey in the world, fought to protect his family’s heritage and preserve the taste of his forebears, in a world where authenticity, like his product, is in very short supply.
As a journalist said of Pappy Van Winkle, “You could call it bourbon, or you could call it a $5,000 bottle of liquified, barrel-aged unobtanium.” Julian Van Winkle, the third-generation head of his family’s business, is now thought of as something like the Buddha of Bourbon – Booze Yoda, as Wright Thompson calls him.
He is swarmed wherever he goes, and people stand in long lines to get him to sign their bottles of Pappy Van Winkle Family Reserve, the whiskey he created to honor his grandfather, the founder of the family concern. A bottle of the 23-year-old Pappy starts at $3000 on the internet.
As Julian is the first to say, things have gone completely nuts. Forty years ago, Julian would have laughed in astonishment if you’d told him what lay ahead. He’d just stepped in to try to save the business after his father had died, partly of heartbreak, having been forced to sell the old distillery in a brutal downturn in the market for whiskey.
5. Bread Machine Magic: 138 Exciting Recipes Created Especially for Use in All Types of Bread Machines
Author: by Linda Rehberg
St. Martin's Griffin
September 30, 2014
The Long-Awaited Revised Edition of the Classic Bread Machine BookThis well-researched, top-selling bread machine cookbook is now revised to include two-pound loaves, bringing it up-to-date for today’s machines. Bread machine bakers will be delighted with this collection of more than 130 delicious, original recipes.
Enjoy fresh-baked breads at home using carefully tested recipes that include: San Francisco Sourdough French Bread- Black Forest Pumpernickel- Zucchini-Carrot Bread- Russian Black Bread- Banana Oatmeal Bread- Coconut Pecan Rolls- Caramel Sticky Buns- Portuguese Sweet Bread- And much more! These wholesome, preservative-free recipes are accompanied with tips for baking the perfect loaf.
Whether you’re a newcomer to bread machine baking or a longtime enthusiast, this book will help you fill your kitchen with the delectable aroma of one freshly baked loaf after another.
6. Ben & Jerry's Homemade Ice Cream & Dessert Book
Author: by Ben Cohen
With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry’s an American legend. Ben & Jerry’s Homemade Ice Cream & Dessert Book tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their “graduation” from a $5.
00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station. But the best part comes next. Dastardly Mash, featuring nuts, raisins, and hunks of chocolate. The celebrated Heath Bar Crunch. New York Super Fudge Chunk.Oreo Mint.
In addition to Ben & Jerry’s 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods. The 90-plus authentic recipes are spiced with Lyn Severance’s bright, quirky, full-color illustrations.
7. The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook]
Author: by Ken Forkish
Ten Speed Press
The James Beard and IACP Award-winning author of Flour Water Salt Yeast and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook. If there were ever to be a bible for all things pizzaand I mean all thingsKen Forkish has just written it.
Marc Vetri, author of Mastering Pasta and owner of VetriThe Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup.
Forkish offers more than a dozen different dough recipessame-day Saturday doughs that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dougheach of which results in the best, most texturally sublime crust you’ve ever made at home.
His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza loverand inspire you to create your own signature pies, just the way you like them.
8. The Drunken Botanist
Author: by Amy Stewart
The Essential, New York TimesBestselling Guide to Botany and BoozeA book that makes familiar drinks seem new again … Through this horticultural lens, a mixed drink becomes a cornucopia of plants. NPR’s Morning EditionAmy Stewart has a way of making gardening seem exciting, even a little dangerous.
The New York TimesSake 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 dinosaursbut each represents a unique cultural contribution to our global drinking traditions and our history.
This fascinating concoction of biology, chemistry, history, etymology, and mixologywith more than fifty drink recipes and growing tips for gardenerswill make you the most popular guest at any cocktail party.
9. The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More
Author: by Tony Gemignani
Ten Speed Press
A comprehensive guide to making pizza, covering nine different regional styles-including Neapolitan, Roman, Chicago, and Californian-from 12-time world Pizza Champion Tony Gemignani. Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion.
And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with.
Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.
10. Liquid Intelligence: The Art and Science of the Perfect Cocktail
Author: by Dave Arnold
Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. A revolutionary approach to making better-looking, better-tasting drinks. In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked.
With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like.
Years of rigorous experimentation and studybotched attempts and inspired solutionshave yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simplehow ice forms and how to make crystal-clear cubes in your own freezerand then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns.
11. Wine Simple: A Totally Approachable Guide from a World-Class Sommelier
Author: by Aldo Sohm
From the world-renowned sommelier Aldo Sohm, a dynamic, essential wine guide for a new generation NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD52 Aldo Sohm is one of the most respected and widely lauded sommeliers in the world.
He’s worked with celebrated chef Eric Ripert as wine director of three-Michelin-starred Le Bernardin for over a decade, yet his philosophy and approach to wine is much more casual. Aldo’s debut book, Wine Simple, is full of confidence-building infographics and illustrations, an unbeatable depth of knowledge, effusive encouragement, and, most important, strong opinions on wine so you can learn to form your own.
Imbued with Aldo’s insatiable passion and eagerness to teach others, Wine Simple is accessible, deeply educational, and lively and fun, both in voice and visuals. This essential guide begins with the fundamentals of wine in easy-to-absorb hits of information and pragmatic, everyday tipskey varietals and winemaking regions, how to taste, when to save and when to splurge, and how to set up a wine tasting at home.
12. The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
Author: by René Redzepi
New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Apptit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more An indispensable manual for home cooks and pro chefs.
Wired At Nomafour times named the world’s best restaurantevery dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.
Now Ren Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks.
13. The Pioneer Woman Cooks: Dinnertime – Comfort Classics, Freezer Food, 16-minute Meals, and Other Delicious Ways to Solve Supper
Author: by Ree Drummond
William Morrow Cookbooks
The #1 bestselling author and Food Network personality at last answers that age-old questionWhat’s for Dinner? Bringing together more than 125 simple, scrumptious, step-by-step recipes for delicious dinners the whole family will love. For families juggling school, work, and a host of other time-consuming daily obligations, the idea of making dinner from scratch can be daunting.
Ree Drummond makes it easy for families to make simple, scrumptious, homemade meals with minimum fuss and maximum enjoyment. The Pioneer Woman Cooks: Dinnertime includes delicious, easy-to-make recipes for comfort classics, 16-minute meals, freezer-friendly food, as well as soups, main dish salads, and a favorite of her own family: breakfast for dinner.
You’ll find more than 125 fast-and-delicious recipes that combine pantry staples with fresh ingredients, including Beef Stroganoff, Chicken Taco Salad, Pasta Puttanesca, Ready-to-go freezer Meatballs (and many dinners you can make with them!, Oven Barbecue Chicken, Mexican Tortilla Casserole, Veggie Chili, Beef with Snow Peas, and many, many more.
14. The Negroni: A Love Affair with a Classic Cocktail
Author: by Matt Hranek
Artisan (June 1, 2021)
A CENTURY AGO THE COCKTAIL ACHIEVED PERFECTION when, according to legend, Count Camillo Negroni asked his bartender in Florence to stiffen an Americano by replacing the soda water with gin. The world never looked back. With its cosmically simple 1:1:1 ratio, its balance of bitter and sweet, its pleasant kick, its aura of sophistication, the Negroni has bewitched cocktail lovers ever since.
Perhaps none more so than Matt Hranek, who intones this love song to his favorite drink and offers a curated collection of recipes, both the classic and dozens of variations, deviations, and delicious reinterpretations.
15. Düngeonmeister: 75 Epic RPG Cocktail Recipes to Shake Up Your Campaign (The Ultimate RPG Guide Series)
Author: by Jef Aldrich
Celebrate your campaigns and conquests with these 75 fun, RPG-inspired cocktail recipes your whole gaming group will love! Make your next gaming adventure even more fun with this collection of 75 RPG-inspired cocktails! Featuring fantasy-themed libations from the boozy Dragon the Beach and a Potion of Strength to a sneaky Stealth Check shot and a Never Split the Party Punch, you’ll keep spirits high and your friends happy during your next dungeon-crawling tabletop adventure.
Complete with easy-to-follow, accessible instructions, Dngeonmeister also includes funny jokes and hilarious asides that will take your campaign (or your next gathering) to the next level!
16. The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread [A Baking Book]
Author: by Peter Reinhart
Ten Speed Press
WINNER OF THE JAMES BEARD AND IACP AWARD Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.
Nancy Silverton, chef and co-owner, Mozza Restaurant Group Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years.
Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this updated edition of the bestselling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students.