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So You Want to Start a Brewery? is the first-person account of Tony Magee's gut-wrenching challenges and heart-warming successes in founding Lagunitas Brewing Company. In just 20 years, the company has grown from a seat-of-the-pants, one-man operation to be the fifth largest--and the fastest growing--craft brewer in the United States.

As Ellie’s 50th birthday approaches and her ambitions of a steady income, a successful career and an ascent of Everest seem as far away as ever, she begins to doubt she’s capable of achieving anything at all. So when her best friend Mick suggests a gruelling cycle ride from Land’s End to John o’Groats, she takes up the challenge. They opt for the scenic route which takes them along cycle paths, towpaths and the back roads and byways of Britain, unable to resist sampling beers in the pubs they pass along the way.

Get ready to devour America. Adam Richman, the exuberant host of Travel Channel’s Man v. Food and Man v. Food Nation, has made it his business to root out unique dining experiences from coast to coast. Now, he zeroes in on some of his top-favorite cities - from Portland, Maine, to Savannah, Georgia - to share his uproariously entertaining food travel stories, top finds, and some invaluable (and hilarious) cautionary tales.

The Brewer's Tale is a beer-filled journey into the past: the story of brewers gone by and one brave writer's quest to bring them - and their ancient, forgotten beers - back to life, one taste at a time. This is the story of the world according to beer, a toast to flavors born of necessity and place - in Belgian monasteries, rundown farmhouses, and the basement nanobrewery next door. So pull up a barstool and raise a glass to 5,000 years of fermented magic.

In the picturesque village of Guzmán, Spain, in a cave dug into a hillside on the edge of town, an ancient door leads to a cramped limestone chamber known as “the telling room”. Containing nothing but a wooden table and two benches, this is where villagers have gathered for centuries to share their stories and secrets - usually accompanied by copious amounts of wine. It was here, in the summer of 2000, that Michael Paterniti found himself listening to a larger-than-life Spanish cheesemaker named Ambrosio Molinos de las Heras as he spun an odd and compelling tale about a piece of cheese.

Already provoking debate and garnering significant attention in France and within the wine world, Vino Business is a surprising and eye-opening book about the dark side of French wine by acclaimed investigative journalist Isabelle Saporta.

Mezcal. In recent years, the oldest spirit in the Americas has been reinvented as a pricy positional good popular among booze connoisseurs and the mixologists who use it as a cocktail ingredient. Unlike most high-end distillates, most small-batch mezcal is typically produced by and for subsistence farming communities, often under challenging conditions.

As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What's more, he argues, we ignore our historic partnership with these astonishing animals at our peril.

Michael Ruhlman, author of best-selling books about professional cooking and chefs and best-selling cookbooks with such chefs as Thomas Keller, Eric Ripert, and Michael Symon, turns his reporter's eye and engaging style on himself to answer the question "how on earth did I get here?" In an unlikely and unplanned series of chance connections, and work often motivated primarily by fear of poverty, he managed to carve a unique place for himself in the increasingly obsessive world of restaurants, chefs, and writers.

When the Khourys and McKissicks meet to share a neighborly meal, an adventure begins.

Living in the changing ethnic landscape of Kansas City, one is a family of Syrian immigrants; the other, African Americans with roots in Louisiana. What brings them together is a love of food. Along with friendship, a dream takes root between the two mothers, Miriam and Tamara - starting a new restaurant that will feature the specialties from both of their traditions, the Caf Deux Mondes, or Two Worlds Cafe.

Ian Mount’s vivid journey through Argentina’s Wild West explores the alchemy of weather, soil, and viticulture techniques that, on rare occasions, produce a legendary bottle of wine. He also investigates the dynamics of taste, status, and money that turned Malbec into a worldwide phenomenon. Profiling the larger-than-life figures who fueled the Malbec revolution - including celebrity oenologist Michel Rolland, acclaimed American winemaker Paul Hobbs, and the Mondavi-esque Catena family - Mount describes in colorful detail the brilliant innovations and backroom politics that put Malbec on the map.

Writing with wit and verve, Mike Veseth (a.k.a. the Wine Economist) tells the compelling story of the war between the market trends that are redrawing the world wine map and the terroirists who resist them. Wine and the wine business are at a critical crossroad today, transformed by three powerful forces. Veseth begins with the first force, globalization, which is shifting the center of the wine world as global wine markets provide enthusiasts with a rich but overwhelming array of choices.

On October 12, 2005, a massive fire broke out in the Wines Central wine warehouse in Vallejo, California. Within hours, the flames had destroyed 4.5 million bottles of California's finest wine worth more than $250 million, making it the largest destruction of wine in history. The fire had been deliberately set by a passionate oenophile named Mark Anderson, a skilled con man and thief with storage space at the warehouse who needed to cover his tracks.

Straightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn which beers are worth our time and which are not. With tongue in cheek, the author examines beer's historical connections to the Crusades, the Hundred Years' War, and modern-day soccer riots. He talks frankly (and joyfully) about the effects of alcohol on the body and brain, he defends beer from its enemies, and ushers it out of the frat house and into the dining room.

Over the past few years, there's been an explosion of interest in good beer. As hundreds of great new breweries have opened across the country and around the world, quality ales and lagers have been given an importance never before imagined. Despite beer's renaissance, however, no one seems to have focused on why beer suddenly matters, or what it is about beer that makes it the drink for our age.

Everyone hates them...and yet just about everyone has them, at least sometimes. In the United States, 11.6 million employees have reported going to work with a hangover within the previous 12 months. In this personal essay - a spirituous blend of philosophy, theology, history and biochemistry - Evan Rail sings the praises of the bad morning, arguing that a well-made katzenjammer can change our world and ourselves for the better, allowing us to find at least some good in feeling very bad.

"Al termine della prima settimana, seicento assaggi avevano già azzerato ogni mia volontà di capirci ancora qualcosa. In quattro, cinque giorni mi spazzolavo la storia del Barolo o dell'Amarone, pretendendo anche di giudicarla. Era come stilare la classifica dei migliori film della stagione, fermandosi ai titoli di testa. Il mio spettacolo non andava mai oltre l'unghia del bicchiere. E seduti di fronte a me, non vedevo più colleghi e collaboratori, ma polli da batteria, costretti a beccare senza sosta." Con tono schietto e pungente, Tiziano Gaia ci conduce nel mondo dei vini.

Discepolo di Gualtiero Marchesi e Alain Ducasse, Davide Oldani è a sua volta diventato un maestro. Un maestro molto particolare, come dimostra questo audiolibro. Piuttosto che lasciar cadere dall'alto sapere ed esperienza, Oldani sembra porgere dell'uno e dell'altra la condivisibilità, i princìpi (semplici, di buonsenso) che è venuto, quasi automaticamente, scoprendo lungo la strada percorsa.

Vigne circondate da boschi, o dai resti di città perdute, vigne immerse in paesaggi incantevoli, vigne che abbracciano antiche abbazie, si dispiegano alle pendici di un vulcano o a picco sul mare: tanto variegati sono i territori del vino italiani. Seguiamolo allora questo itinerario, da sud a nord, privilegiando i vitigni più antichi, anche millenari, che sono giunti nella penisola lungo le direttrici dei coloni Greci, o frutto di domesticazione da parte degli Etruschi o di popolazioni locali.

Perché gli Italiani mangiano la pasta al dente? La "tempura" è davvero un'invenzione giapponese? Perché la pizza ha conquistato il mondo? E perché il sushi ha conquistato noi? E cosa c'entrano il baccalà con il Concilio di Trento e il caffè con la nascita delle compagnie di assicurazioni? Sono alcuni degli argomenti affrontati da questo libro. Tradizioni gastronomiche, modi di cuocere il cibo, maniere di comportarsi a tavola, passioni, repulsioni, valori estetici, tipicità, territori, sono altrettanti specchi del rapporto che gli uomini hanno con se stessi.