This book on single malt whisky makes an excellent guide for all whisky drinkers, from the novice to the connoisseur. Single malt whisky is the fastest expanding sector of the booming whisky market. Over half of Scotland’s whisky distilleries are open to visitors and visitor numbers reached record numbers of over 1.7 million in 2016.
Miso is fast becoming a vital ingredient for the health-conscious foodie. The fermented soybean paste, which originates from Japan, is prized for its rich, complex umami flavour alongside its health-giving properties.
*SHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2017 ‘DEBUT DRINK BOOK’ CATEGORY*
*SHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2017 ‘DEBUT DRINK BOOK’ CATEGORY*
Kombucha is a great natural, healthy and refreshing alternative to sweet carbonated soft drinks, which is easy and cheap to make at home. Learn how to make it yourself with this fantastic guide.
This book is not about sickly sweet soft drinks. It’s about tasty alternatives with the perfect balance between acidity, sweetness and bitterness.
