How to Drink is a book chefs cannot, and should not, ignore, not least “because,” says author Victoria Moore, “what you drink cues up your taste buds.” Moore is a staunch advocate for serious drinks appreciation, from the well-mixed cocktail to the perfectly steeped tea. In How to Drink, the Guardian wine columnist makes the case that the liquid that passes our lips should be paid as much attention to the food it accompanies or precedes. In a dining age where menus are saturated with farm and sourcing information, Moore argues, drastically less attention is being paid to drink accompaniments. “I’ve lost count,” laments Moore, “of the number of intricate, slaved-over dinners featuring organic rare breeds from the farmers’ market to which I’ve sat down when the first thing to pass my lips has been a virtually flat gin and tonic with no ice or a glass of lukewarm white wine.” With How to Drink, Moore offers a thorough drinking how-to, inspiring a more through appreciation of the quaffable side of dining.