Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most
Celebrated Drink. By Alan Tardi. 2016. PublicAffairs, $26.99 (9781610396882).
Tardi chronicles his time following a tense year in the life cycle of champagne, from harvest to bottling, at the renowned Krug house, expertly balancing his personal experiences
with extensive historical research of the development and sophistication of champagne
as well as the establishment of the Krug winery.
Gin: The Manual. By Dave Broom. 2015. Mitchell Beazley, $19.99 (9781845339388).
A drinks manual with style, offering a history of gin as well as an in-depth look at 120
brands of the newly hip spirit.
The School of Sophisticated Drinking: An Intoxicating History of Seven Spirits. By Ker-stin Ehmer and Beate Hindermann. 2015. Greystone, $18.95 (9781771641197).
There’s a ton of history here, linking the sauce with momentous moments like the
planning of the Normandy invasion and the ascension of Ivan the Terrible to the throne of
Russia and the passing of the Franco regime in Spain. All that is good for reference, but
it’s the quirky stuff that carries the book.
The United States of Beer: A Regional History of the All-American Drink. By Dane Huckelbridge. 2016. Morrow, $25.99 (9780062389756).
This fascinating history of American beers reveals much of the history of the country
itself. Huckelbridge explores how European immigrants brought their own brewing
styles with them, adding to the melting pot (fermenting jug?).
mined to transform midwestern milk
into wheels of cheese rivaling those of
Switzerland. He also discovers California
bakers turning out breads from old and
native yeast strains, and he speaks to
brewers and distillers working with local
waters to bottle beers and spirits with
Meathooked: The History and Science
of Our 2.5-Million-Year Obsession with
Meat. By Marta Zaraska. 2016. Basic,
Raising and eating animals has a profound effect on the environment, the
global economy, and human health. But
even knowing what we know, it seems
impossible that humans will go vegetarian any time soon—humans seem to be
hardwired to want meat. Science reporter
Zaraska wanted to know why meat is so
important to eaters, and her book takes
an informative look at everything from
history to business to the politics of meat.
Tasty: The Art and Science of What We
Eat. By John McQuaid. 2015. Scribner,
Drawing on decades of scientific research, along with millennia of history,
Pulitzer Prize–winning journalist McQuaid traces the evolution of taste and
the surprising ways it has shaped the human brain.
Voracious: A Hungry Reader Cooks
Her Way through Great Books. By Cara
Nicoletti. 2015. Little, Brown, $28
Nicoletti takes devouring a book to
a whole new level in these essays about
some of her favorite books and the recipes
they inspired. The entries, covering 50
books in all, evolved from the butcher
and former pastry chef’s blog Yummy
Books. Her repertoire mixes food from the
classics with more modern works, and the
majority will be easily recognizable and
appreciated by ravenous readers.
Also from JULIE MORRIS:
9781454919476 • $16.95
recipes from New York
Times bestselling author
and acclaimed superfood
chef JULIE MORRIS
brim with healthful
nutritional goodness . . .
and scientifically lauded