You may know and love our contributing editors for their Wine Enthusiast content, but their expertise extends well beyond our pages. Read on to discover a sample of recent books they’ve worked on and written.
Cocktails with a Twist
(Chronicle Books, 2019)
With six cocktail books under her belt, Spirits Editor Kara Newman is no stranger to the world of hardcover.
This petite compendium is her latest, and it may just be her most fun yet. Organized by drink, it prompts you to unfold 200 colorful, eye-catching pages that reveal more than 100 twists on 21 classic recipes.
Brunello di Montalcino: Understanding and Appreciating One of Italy’s Greatest Wines
(University of California Press; First edition, 2012)
Italian wine can be intimidating, a description that only seems to intensify the more storied the bottling.
Thankfully, Italian Editor Kerin O’Keefe, long considered an authority on the subject, unraveled all the details of one of the country’s best in this reference. She leads you through Montalcino’s rich vinous history and diversity, and profiles almost 60 producers.
The Wines of Germany
(Infinite Ideas Ltd., 2019)
Part of the Classic Wine Library series, this covers everything you need to know about Germany’s regions and offers valuable insights on area climates, wine laws and celebrated grape varieties.
The Outdoor Kitchen: Live-Fire Cooking from the Grill
(Ten Speed Press, 2020)
Though this cookbook showcases the recipes of Eric Werner, chef /owner of Hartwood restaurant in Tulum, Mexico, the final product wouldn’t have been possible if it not for the help of Nils Bernstein, our intrepid contributing food editor.
You’ll find a range of grilling recipes and incredible images, plus step-by-step instructions for assembling your own outdoor kitchen.
Red Wine: The Comprehensive Guide to the 50 Essential Varieties & Styles
(Sterling Epicure, 2017)
Not only does it recount how red wine is made, but it hashes out how and why red wine grapes have evolved and proliferated. You’ll also find in-depth profiles of 50 grape varieties, along with expert tasting notes and food pairings.
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Published: April 9, 2020