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Good Drinks
A serious and stylish look at sophisticated nonalcoholic beverages by a former Bon Appétit editor and James Beard Award nominee. “Julia Bainbridge resets our expectations for what a ‘drink’ can mean from now on.”—Jim Meehan, author of Meehan’s Bartender Manual and The PDT Cocktail Book NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Bon Appétit • Los Angeles Times • Wired • Esquire • Garden & Gun Blackberry-infused cold brew with almond milk and coconut cream. Smoky tea paired with tart cherry juice. A bittersweet, herbal take on the Pimm’s Cup. Writer Julia Bainbridge spent a summer driving across the U.S. going to bars, restaurants, and everything in between in pursuit of the question: Can you make an outstanding nonalcoholic drink? The answer came back emphatically: “Yes.” With an extensive pantry section, tips for sourcing ingredients, and recipes curated from stellar bartenders around the country—including Verjus Spritz, Chicha Morada Agua Fresca, Salted Rosemary Paloma, and Tarragon Cider—Good Drinks shows that decadent brunch cocktails, afternoon refreshers, and evening digestifs can be enjoyed by anyone and everyone.
Sober Curious
Would life be better without alcohol? It’s the nagging question more and more of us are finding harder to ignore, whether we have a “problem” with alcohol or not. After all, we yoga. We green juice. We meditate. We self-care. And yet, come the end of a long work day, the start of a weekend, an awkward social situation, we drink. One glass of wine turns into two turns into a bottle. In the face of how we care for ourselves otherwise, it’s hard to avoid how alcohol really makes us feel… terrible. How different would our lives be if we stopped drinking on autopilot? If we stopped drinking altogether? Really different, it turns out. Really better. Frank, funny, and always judgment free...
Zero Proof
90 no-alcohol cocktail recipes from top bartenders across the country
Mindful Mixology
From Dry January to Sober October, moderation is having a moment. This book from spirits expert Derek Brown (newly mindful drinker himself) will show the sober and sober-curious how to mix complex, sophisticated low- and no-proof drinks. It will include recipes, techniques, and sources. Not long after his son was born, Derek Brown decided to cut back on his drinking. But as a bartender, bar owner, and cocktail and spirits expert, he wanted do so using the techniques and expertise of mixology to create a new arsenal of libations that were sophisticated, satisfying, and tasty. Creating these drinks isn’t as simple as removing the alcohol. No- and low-proof cocktails still have to be balanced...
The Way of the Cocktail
JAMES BEARD AWARD WINNER • A rich, transportive guide to the world of Japanese cocktails from acclaimed bartender Julia Momosé of Kumiko ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Food52, Wired • “A love letter to the art of preparing a drink.”—Vanity Fair With its studious devotion to tradition, craftsmanship, and hospitality, Japanese cocktail culture is an art form treated with reverence. In this essential guide, Japanese American bartender Julia Momosé of Kumiko and Kikkō in Chicago takes us on a journey into this realm. She educates and inspires while breaking down master techniques and delving into the so...
The Me, Without
A Main Selection of the One Spirit Book Club! "Raposo's engaging report on stripping life down will inspire readers looking for manageable tweaks to hectic living." — Publishers Weekly At the age of thirty-four, journalist Jacqueline Raposo finds herself sick, single, broke, and wandering in a fog. Despite decades of discipline, her chronic illness is getting worse. Despite hosting a radio show about dating, she hasn't been in love in years. And despite a successful writing career, she's deeply in debt. Weary of trying to solve her problems by adding things to her life, she attempts the opposite and subtracts some of her most constant habits — social media, shopping, sugar, and negative ...
Saving the Media
The media are in crisis. Confronted by growing competition and sagging advertising revenue, news operations in print, on radio and TV, and even online are struggling to reinvent themselves. Many have gone under. For too many others, the answer has been to lay off reporters, join conglomerates, and lean more heavily on generic content. The result: in a world awash with information, news organizations provide citizens with less and less in-depth reporting and a narrowing range of viewpoints. If democracy requires an informed citizenry, this trend spells trouble. Julia Cagé explains the economics and history of the media crisis in Europe and America, and she presents a bold solution. The answe...
The Bottle Factory Outing
Short-listed for the Booker Prize and named 'one of the greatest novels of all time' by The Observer, this riveting novel shows Beryl Bainbridge at her darkly comic best. Freda and Brenda spend their days working in an Italian-run wine-bottling factory. A work outing offers promise for Freda and terror from Brenda; passions run high on that chilly day of freedom, and life after the outing never returns to normal. Inspired by author Beryl Bainbridge's own experiences working at a London wine-factory in the 1970s, The Bottle Factory Outing examines issues of friendship and consent, making the novel timelier than ever. Readers will be dazzled by this offbeat, haunting yet hilarious Guardian fiction prize-winning novel. 'An outrageously funny and horrifying story' Graham Greene (Observer)
The Potlikker Papers
“The one food book you must read this year." —Southern Living One of Christopher Kimball’s Six Favorite Books About Food A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as che...
