This short, cute board book made us laugh. It is part of the “Baby be of use” series that McSweeney’s published. This one came out in 2005. It is durable enough that babies and toddlers can bang it about and
This is a handsome, no nonsense guide to making cocktails. It provides lessons on the tools of barmen, basic information on spirits, and an eclectic collection of classic and cutting edge recipes. It is a handsome book–sturdy hardback binding with
It’s the perfect stocking stuffer! (And, yes, it does fit in a stocking!) Just £6.49 in the U.K.! And only $10.85 in the U.S.! Copies of Whiskey: A Global !History (Reaktion Books, 2010) are elsewhere around the globe. Click here
If we could have only three, they would be: Charles Cowdery, Bourbon Straight: The Uncut and Unfiltered Story of American Whiskey; Henry G. Crowgey, Kentucky Bourbon: The Early Years of Whiskeymaking; and John R. Hume and Michael S. Moss, The
Every Parents’ Dream? Support The New Yorker and its artists—Order your own copy of this by clicking here.
Albert Schmid—he might be the darling of the alcohol world. He wrote a dissertation on “The History of Beer Used in Recipes in the United States.” The uber-trained Chef Schmid then penned The Hospitality Manager’s Guide to Wines, Beers, and