Selected a New York Times notable pick and one of the most anticipated cookbooks of 2018, Now and Again is about gathering friends and family around the table to share a meal. Julia Turshen, who fans will recognize from her bestelling cookbook Small Victories, has written for the New York Times, the Washington Post, Vogue and Bon Appétit, and Epicurious has called her one of the 100 Greatest Home Cooks of All Time. In Now & Again, you’ll find over 120 do-able recipes and 20 menu ideas written in Turshen’s funny and encouraging voice.
Genius Desserts is—let’s be clear—the book that every person needs. When you’re not a baker, but you need the birthday cake. When you’ve tried every chocolate mousse but haven’t found one that sticks. When you’re short on time and want your efforts in the kitchen to count.
—Amanda & Merrill, Co-founders of Food52
8 x 10in
Penguin Random House
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From the world's most respected wine critic, the essential guide to wine in 100 pages. Many wine drinkers wish they knew more about wine without having to understand every detail. In The 24-Hour Wine Expert, Jancis Robinson shares her expertise with authority, wit and approachability. From the difference between red and white, to the shape of bottles and their labels, descriptions of taste, colour and smell, to pairing wine with food and the price-quality correlation, Robinson helps us make the most of our understanding and appreciation of wine. Jancis Robinson has been called 'the most respected wine critic and journalist in the world' by Decanter magazine. The Financial Times wine writer, she is the author/editor of dozens of wine books, including Wine Grapes (Allen Lane), The Oxford Companion to Wine (OUP) and The World Atlas of Wine (Mitchell Beazley). Her award-winning website, www.JancisRobinson.com has subscribers in 100 countries.
$45.00What'll it be? Something light and refreshing, or big and boozy? Join the internationally acclaimed team from The Everleigh for an evening of good drinking, festive hosting and classic style. From an aperitif at sundown, a nightcap in the early hours, right through to a hair of the dog the morning after, we invite you on a wild and romantic journey in celebration of the golden era of drinking and entertaining.Visit product page →
The Everleigh, Australia's best cocktail bar, is about mystery and awe that builds anticipation and excitement about the evening ahead and then, ultimately, lives up to that expectation, every time. Michael founded the bar with the late Sasha Petraske, the man responsible for opening Milk & Honey in New York and thus forever changing the way bartenders throughout the world made drinks. The bar was designed to deliver detail-oriented, attentive service to focus on your experience, and their skill lies in making it a great one. From this it is easy to understand why The Everleigh is more than just a bar - it is an experience - and A Spot at the Bar: Welcome to The Everleigh is an invitation into their inner sanctum.
With more than three hundred recipes for fond and forgotten classic cocktails, including our favourite variations, A Spot At The Bar will transport you back to the golden era of elegant drinking. Tips and tricks for hosting the perfect soiree, what to pour into your punchbowl and how to dress with savvy style, round out a cocktail book like no other.
So, what are you waiting for? Time to find a spot at the bar
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The Dirty Guide to Wine organizes wines not by grape, not by region, not by New or Old World, but by soil. Wine is naturally intertwined with the concept of terroir, derived from the word terre (literally dirt). Its author, award-winning wine critic Alice Feiring, proposes that the fewer manipulations made to a bottle of wine, the more you’ll be able to taste its place. This is an all-new way to look at the world of wine, and Feiring's book has been called brave because the link between soil type and wine flavor is still mysterious and controversial.
"Feiring’s sense of humour and cheeky descriptions are met with a real enthusiasm for the energy that earth can imbue in a wine...there’s a way to evaluate wine that goes simply beyond taste.”