Spirit And Spice

Keeping Kosher and celebrating the Jewish holidays are given an added, joyful dimension, with practical guidelines interwoven with spiritual insights into many aspects of Jewish life and observance. Recipes range from traditional favourites such as blintzes and chicken soup to Szechuan chicken, aduki-squash soup and many other international, gourmet and natural specialties. All in a clear, easy-to-use format with helpful symbols and numerous charts and illustrations.

Seedlip is the world's first distilled non-alcoholic spirit, solving the ever-growing dilemma of 'what to drink when you're not drinking ®'. It is based on the distilled non-alcoholic remedies from The Art of Distillation written in 1651, and now repurposed to pioneer a new category of drinks. Seedlip is a grown-up non-alchoholic alternative to spirited drinks that balances crisp, delicious flavors and healthy, natural ingredients. This recipe book offers an exclusive collection of Seedlip’s finesse cocktails as well as insight into their ethos, technique, and ingredients. Highly illustrated, with recipes from the world’s best bartenders and newly commissioned images from leading drinks photographer, Rob Lawson, here are the secrets of the Seedlip way.

For centuries herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. Not only were many men’s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency. In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species—from black pepper and blackcurrant to white mustard and white ginger—detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb’s characteristic flavor. Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few—especially those from Africa and China—will be introduced for the first time to American audiences. Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand’s curiosity for more information about new dishes from little-known culinary traditions. People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to those inquisitive foodies in addition to gardeners and botanists.

Shortlisted for the 2021 Gourmand Award for Best in the World - Drink Culture! From award-winning author of Canadian Whisky, Davin de Kergommeaux, comes a definitive guide to over 200 distilleries across Canada and the array of spirits they make. The Definitive Guide to Canadian Distilleries is an indispensable guide to the past, present and future of Canada's distilleries. Written by bona fide Canadian spirits expert Davin de Kergommeaux, this book covers more than 200 of the most exciting and cutting-edge distilleries, large and small, who are shaping the industry today. Just a decade ago, fewer than a dozen distilleries, concentrated in two provinces, produced almost all the spirits (mainly whisky) made in Canada. Today, there is a movement afoot in Canada's spirits world. There has never been a better selection of rich specialty spirits--from gin to moonshine, from flavoured vodka to liqueurs--to tempt the palate and supplement your long-time favourites. Despite flourishing public enthusiasm for Canada's distillers, other than incomplete and inaccurate web-based information, no one has offered consumers an all-inclusive guide... until now. Using a trademark (and witty) blend of narrative, tasting notes, inventive cocktail recipes and vibrant photos, de Kergommeaux shares the unique genesis of each of these distillers who are pushing the boundaries and flavours of spirits of all kinds. Divided geographically with suggested distillery routes, and filled with key tour information as well as breakout features of the most exciting people and spirits today, The Definitive Guide to Canadian Distilleries is a treasured souvenir and fun companion to the distilleries in every corner of the country, and a must-have guide for curious drinkers and expert connoisseurs alike.

This tour of early American alcohol shares recipes, “fun facts and anecdotes about our forefathers’ drinking habits with a 21-century sense of humor” (Chicago Tribune). In Colonial Spirits, legendary distiller Steven Grasse presents a historical manifesto on drinking, including 50 colonial era– inspired cocktail recipes. The book features a rousing timeline of colonial imbibing and a cultural overview of all kinds of alcoholic beverages: beer, rum and punch; temperance drinks; liqueurs and cordials; medicinal beverages; cider; wine, whiskey, bourbon and more. The book is spiced with delightful illustrations and liquored-up adages from our founding fathers. Grasse shares expert guidance on DIY home brewing, plus recipes like the Philadelphia Fish House Punch (a crowd pleaser!) and Snakebites (drink alone!). Hot beer cocktails and rattle skulls have never been so irresistible.

Martin and Rebecca Cate, founders and owners of Smuggler’s Cove (the most acclaimed tiki bar of the modern era) take you on a colorful journey into the lore and legend of tiki: its birth as an escapist fantasy for Depression-era Americans; how exotic cocktails were invented, stolen, and re-invented; Hollywood starlets and scandals; and tiki’s modern-day revival, in this James Beard Award-winning cocktail book. Featuring more than 100 delicious recipes (original and historic), plus a groundbreaking new approach to understanding rum, Smuggler’s Cove is the magnum opus of the contemporary tiki renaissance. Whether you’re looking for a new favorite cocktail, tips on how to trick out your home tiki grotto, help stocking your bar with great rums, or inspiration for your next tiki party, Smuggler’s Cove has everything you need to transform your world into a Polynesian Pop fantasia. Make yourself a Mai Tai, put your favorite exotica record on the hi-fi, and prepare to lose yourself in the fantastical world of tiki, one of the most alluring—and often misunderstood—movements in American cultural history.