Cookbooks

A B C D E F G HI J K L M N O P Q R S T U V W X Y Z

Michael Jackson
Complete Guide to Single Malt Scotch, Fifth Edition: A Connoisseur's Guide to the Single Malt Whiskies of Scotland
Aug 2004
Perseus Publishing

Here is the classic reference work on the subject. This book, with more than 180,000 copies sold, was the first book to give single malt scotch the systematic, in-depth treatment previously reserved for wine. In this revised edition, world-renowned spirits writer Michael Jackson has written an extensive new introduction incorporating his recent visits to every Scottish distillery.

Dale DeGroff
Craft of the Cocktail: Everything You Need to Know to be a Master Bartender, with 500 Recipes
Oct 2002
Random House Inc

Dale DeGroff, a superstar among bartenders, offers the most upscale, informative entertaining cocktail book yet, with 500 recipes, tempting color photos, and the wit and wisdom born of years behind the world's most inviting bars.

Patrick Dillon
Gin: The Much-Lamented Death of Lady Geneva: the 18th Century Gin Craze
Feb 2003
Justin, Charles & Company Publishers

"Gin is both a vividly drawn excursion into the gin-soaked underworld of eighteenth-century London and a vivid recreation of an event which shaped our modern attitudes to alcohol: this is potent stuff."

A.J. Rathbun
Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist
Oct 2007
The Harvard Common Press

Mixologist and Poet A.J. Rathbun (also senior editor for the Kitchen & Housewares store on Amazon.com) fills this gargantuan book with 450 cocktails—some classic but many outrageous originals—designed to capture the humor, livelihood and camaraderie that accompany the art of the drink. Rathbun divides the book into 12 playful chapters, each aptly named according to its respective theme: “Turning Up the Heat” features drinks like Hot Whiskey Punch and French Chocolate for the winter months, and “Pacifying a Crowd,” offers pitcher drink recipes for rowdy customers (i.e. American Punch and Harvest Bowl). Tips, colorful anecdotes and historical facts are included with every cocktail, along with a wide range of pointers—from making your own liquor and glassware selections, to spotlights on lesser-known liqueurs. Also interspersed throughout the book, you’ll find the top four bars in the country for a French 75 and “Random Excuses for a Party.”

Gillian Duffy
Hors d'Oeuvres
Nov 1998
HarperCollins Publishers

Gillian Duffy, culinary editor for New York magazine, presents an array of hors d'oeuvres, as delicious as they are attractive, to take us through the year. With expertise and enthusiasm, Gillian offers her own creations as well as recipes from top New York City chefs and caterers. Beautiful full-color photographs throughout the book whet the appetite and make this a splendid gift. Best of all, the recipes are easy enough to be prepared in anyone's home kitchen.

Hors d'Oeuvres moves from winter bites such as Raclette Crisps with Pecans and Basil to summer refreshers like Shrimp with Green-Chile Pesto. Classic cocktails such as the Cosmopolitan Martini are invented by master mixologists like Dale DeGroff of the Rainbow Room. Whether the event is flamboyant or low key, classic or cutting edge, Hors d'Oeuvres offers just what's needed to kick off a party or start a meal with style.

Virginia Moore
How to Drink
Nov 2009
Andrews McMeel Publishing

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.

Michael Jackson
Michael Jackson's Bar & Cocktail Companion : The Connoisseur's Handbook
Aug 2004
Running Press Book Publishers

World-renowned authority Michael Jackson provides quintessential recipes for more than 250 cocktails. This essential barside manual comes complete with an A-Z reference to the world's greatest drinks and complete descriptions of bartending equipment and their uses. Whether you'd like to test your courage with an Earthquake or mix a superb Martini, the perfect drink is never far away with this connoiseur's guide at hand.

Rocky Aoki
Sake : Water from Heaven
Mar 2003
Universe Publishing(NY)

Rocky Aoki, the founder of the famous Benihana and Haru restaurants examines how the rice is grown and brewed, supplies fascinating background and history of saké in Japanese culture, describes the different varieties of saké, discusses which sakés should accompany different types of foods, and where one can purchase saké.

Charles MacLean
Scotch Whisky : A Liquid History
Jun 2005
Cassell P L C

This is the definitive history of whisky, written by Scotland’s leading writer on the subject and Editor at Large of Whisky magazine. Superb illustrations and entertaining anecdotes bring to life storied names such as John Walker and Sons, Glenlivet, Macallan, and many others.

Enrique F. Martinez Limon
Tequila : The Spirit of Mexico
Feb 2000
Abbeville Press, Incorporated

In this delightfully visual book, author Enrique Martinez Limon takes the reader on a fascinating anecdotal journey through the history of tequila, providing complete information about how it is produced and descriptions of its legends, heroes, songs, and artistic manifestations. In addition, there are recipes for tequila-based cocktails and for dishes using tequila, as well as professional ratings of more than a hundred brands.

Dale DeGroff
The Essential Cocktail
Oct 2008
Clarkson Potter

In The Essential Cocktail, patron saint of mixology Dale DeGroff provides the definitive handbook for any amateur or professional bartender. DeGroff has drawn from his decades of experience behind the bar and compiled simplified – but by no means dumbed-down – recipes for every fundamental classic and modern cocktail that should be in any serious mixologist’s repertoire. DeGroff provides comprehensive recipes based on his years of experience, as well as situational advice, like how to scale up a margarita in party situations or where it is appropriate to make your own drink variations on the classics. What’s more, DeGroff includes the history and lore of each drink, along with personal anecdotes, favorite riffs and advice to make the reader a better bartender. DeGroff is one of today’s foremost authorities on cocktails, and his latest book is a great gift to inspire and educate both professionals and non-professionals alike.

Jim Meehan, illustrations by Chris Gall
The PDT Cocktail Book: the Complete Bartender’s Guide from the Celebrated Speakeasy
Nov 2011
Sterling Epicure

For those who haven’t (and those who have) made it through the phone booth doorway into unassuming cocktail temple PDT, here is a book that distills not only the philosophies and practices of the famed pseudo-speakeasy, but also captures the punk-serious culture of the place, thanks in no small part to Chris Gall’s comic-book-cool illustrations. Whether you’re building a bar from the ground-up, tweaking an existing bar program, or looking to skyrocket your homebound bar skills, The PDT Cocktail Book’s got you covered. It’s the best kind of professional tell-all (like a wide open door into PDT’s secrets,) with Jim Meehan sharing everything from the logic of his floor plans to a detailed list of the tools, techniques, and ingredients central to the bar’s success. And the recipes (book-ended by “Setting Up the Bar” and “Back Bar” sections) span the gamut, from Hugo Ensslin’s original 1916 “Aviation” to PDT collaborator Don Lee’s 2007 ode-to-Arnold, the “Reverend Palmer.” And lest you prepare, and imbibe, too many items from PDT’s vast cocktail catalogue, Meehan has included recipes for some noshable Crif Dog favorites, including the everything-bagel-as-hot-dog “John John Deragon,” cheese and jalapeno-smothered tater tots (the perfect foil to over-boozing), and the fried mayo, modernist hybrid “The Wylie Dog.” In a world brimming with cocktail books, PDT’s is a refreshingly no-nonsense, contemporary offering. Drink up.

Dan Searing
The Punch Bowl: 75 Recipes Spanning Four Centuries of Wanton Revelry
Jan 2011
Sterling Epicure

In a cocktail era more inclined towards three or four-ingredient, spirit-forward recipes, punch may seem like a fussy anachronism. But as D.C. Craft Bartender’s Guild co-founder Dan Searing puts it in The Punch Bowl, cocktail historicism—and the attendant revival of classic cocktails—actually paved the way for the resurgence of punch in all its gilded, celebratory glory. A brief history of punch (including its roots in maritime revelry, piracy, and early trade routes) and a guide to classic punch ingredients bring the reader up to speed on this bygone liquid status symbol. But Searing isn’t looking to pay homage to the porcelain and gold punch traditions of old. While the majority of the book’s 75 punch recipes are pre-20th century—including an ultra-simple 1655 recipe for Jamaican Punch and Jerry Thomas’s 1862 “Light Guard Punch,” a surprisingly delicate concoction meant to refresh “any small regiment (whether military or otherwise)”—Searing updates them in both serving size and instruction. Modern punches abound as well, such as the Highland Park, apple, and red beet concoction “Beetiful Apples” from StarChefs.com of PS 7’s in D.C. But whatever century you dip your mixology ladle into, The Punch Bowl is really about one thing: the craft of celebration.

Andrew Dornenburg and Karen Page
What to Drink with What you Eat: What to Drink with What You Eat The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
Oct 2006
Little, Brown & Company

If you have ever wondered what drink to serve with your meal, this is the guide you need. Covering everything from water to wine, this book breaks down what to drink with what you eat into eight instructive and interesting chapters—some alphabetized by food, some by type of beverage. With advice from master sommeliers and top chefs, you’ll soon know what beverages to serve with cheesecake, and which wine goes best with quesadillas.