JUICES AND SMOOTHIES

Fifty Places to Drink Wine Before You Die reveals 50 of the world’s most storied spots for enjoying a glass of wine. Recommendations from wine experts, industry insiders, and seasoned local guides cover the timeless wine regions of Italy, France, Spain, California, Michigan,New Zealand, and Balkan region (Fruska Gora, Istria and Ddalamtion Coast, Slovenia) along with more exotic and unusual locales, such as the winery in an old nuclear plant in Finland or the vineyards in the Great Rift Valley in Ethiopia.

Ecaterina Paraschiv-Poirson is the owner of Ibrik Kitchen in Paris, France.
With nearly 100 recipes to prepare throughout the seasons, from mezzes to main dishes, along with drinks, breads and desserts, Ibrik: The Balkan Table will transport you to the heart of the Balkans.
Including countries like Greece, Turkey, Romania, Croatia, and Hungary, the wide-range of influences are evident in dishes like dolmades with morello cherries, potato moussaka, grilled trout and Jerusalem artichokes mousseline, baked feta dip, fermented pickles, babka, and Balkan cheesecake.

Quick and Easy Burger Cookbook fearlessly incorporates new techniques, inspirations, and ingredients to take the burger to the next level, whether it’s the Meatloaf Burger on Pretzel Bread with Cabernet Mustard or the Island Creek Burger with Oysters and homemade cocktail sauce.
The recipes include:
- Adventurous burgers featuring global flavors, from Mexican to Korean
Innovativ
- new spins on the classic down-home beef burger
- Health-conscious burgers made with lower-fat proteins such as turkey and salmon

Simple, nutritious recipes inspired by the Mediterranean diet that make a healthy lifestyle easy and delicious.
- Nibbles: Sweetcorn Fritters with Tomato Salsa; Borlotti Bean & Pepper Bruschetta; Moroccan-Style Hummus
- Fish & seafood: Grilled Seabass with Salsa Verde; Mixed Seafood Grill; Roast Garlic-studded Monkfish
- Meat: Saffron & Almond Chicken; Turkey & Avocado Salad; Chicken, Mediterranean Roast Lamb
- Vegetables: Spinach, Tomato & Egg Tarts; Artichoke & Red Pepper Paella; Spicy Tomato Poached Eggs
- Desserts: Seville Orange & Chocolate Tart; Moscatel Roasted Peaches; Lemon Panna Cotta & Raspberries

An A-Z compendium of everything you need to know about coffee, from a champion barista.
With hundreds of entries on everything from sourcing, growing and harvesting, to roasting, grinding and brewing, three-time UK Barista Champion & three-time world finalist Maxwell Colonna-Dashwood explains the key factors that impact the taste of your drink.

Padella is one of London’s most iconic fresh pasta restaurants. This is the ultimate book of pasta. With over 100 recipes - all pasta - it is for pasta lovers everywhere. There are recipes for simple weeknight store-cupboard pastas, such as Spaghetti with Garlic, Capers & Black Pepper and there are recipes for mastering fresh pasta from scratch, like Ravioli of Ricotta with Sage Butter.

Home mixology essentials: tools, techniques, and ingredients The six cornerstone cocktails: the Sling, the Manhattan, the Martini, the Negroni, the Sour, and the Highball, covering the classic recipe, fascinating history, and step-by-step instructions for each Creative modern riffs crafted by top bartenders Original creations from the author’s own repertoire

With short ingredient lists—so you can spend less time shopping and more time celebrating!—the recipes include:

Lots of themed drinks for Fall festivities, Christmas, New Year’s Eve, and Easter
For sharing with your sweetheart on Valentine’s Day, a romantic vodka martini with a splash of cranberry and a touch of rose water
A delicate and exotic Lunar Martini, a blend of lychee juice, vodka, and a hint of lime, for celebrating the Chinese New Year
The Blushing Bride, a pink-hued bubbly pomegranate-flavored drink ideal for bridal showers and wedding parties
Cocktails for holidays all around the globe, including the Hindu holidays Diwali and Holi and Hanami, the Japanese cherry blossom holiday

The perfect wine gift for any wine lover, A Taste for Wine is a complete home wine-tasting course from award-winning wine critic and educator Rose Murray Brown MW.

- Begin with the key elements of taste, before learning how wine is made and the effect this has on flavour.
- Familiarize yourself with every significant grape variety and the wine countries of the world, including a complete directory of international wineries to visit.
- Dive into natural, orange and low-alcohol wines, and enjoy expert at-home food and wine matching.

Starting with the basic kit for your home bar, and following with the best tequila- and mezcal-makers on the planet, you’ll be shopping for your tequila kit like a pro. With more margarita recipes than you can shake a cocktail shaker at, as well as a glut of amazing tequila and mezcal cocktails you have never even heard of, this is a recipe book that will change your drink repertoire for good.

Like a fine whisky, tequila should be sipped, savoured and enjoyed. With this in mind, Dan has curated over 40 tequila and mezcal recipes for the home mixologist. Featuring classics (and twists on classics) like an Old Fashioned, Tequila Sunrise and Juan Collins, to glorious new concoctions such as the Teqroni, Tequila Mockingbird and Bloody Maria, tequila will undoubtedly become your spirit of choice.

Explore the wide variety of flavours you can expect to taste in different tequilas, the significance of the glass you drink from, and the equipment you need to start making cocktails. Tequila may all be made from one type of agave, but they are categorised in six different flavour categories, showcasing the variety of this fascinating spirit.

In The Japanese Pantry, Emiko explores the pantry items essential to Japanese home cooking. Simple, easy-to-find ingredients that can be combined with fresh produce and a few other basics like tofu, rice and noodles to create delicious and authentic Japanese food no matter where you are.

Each chapter explores one of these essential ingredients – soy sauce, miso, rice vinegar, seaweed, sake, sesame and tea – including information about the history and production of these in Japan, as well as Emiko’s thoughtful and approachable recipes.