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Food & Beverages

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On Beer and Food

Good beer is a taste-intensive and surprisingly versatile accompaniment to good food—often better suited than wine. This book presents recipes and fundamentals that explore the pairing of food and beer. Until recently, beer had been grossly underestimated as an accompaniment to sophisticated cuisine. But the booming craft beer movement is now sparking a fundamental shift. Diversity in aroma and nuance in flavor make these new beers a wonderful complement to food—at times even better and more original than wine.

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The Delicious

Whether it’s being eaten, cooked, grown, prepared, or cultivated, food is today’s hottest topic. Its many facets spur our interest, arouse our passion, and provide us with pure pleasure. Being a foodie means being in-the-know about different cultures, traditions and the good life. Regional cuisines are becoming more dynamic—even well beyond the areas where they originated. Cooking classes serve as creative meeting points, market halls are becoming weekend travel destinations, and supper clubs are experiencing a growing popularity.

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Crafted Meat

Bewusster Genuss und das Verlangen nach besserer Qualität geben Anlass, das traditionelle Metzgerhandwerk neu zu beleben. Die Aktivisten dieser Bewegung interessieren sich dabei nicht nur für Steaks. Erfahrene Züchter bewahren alte Fleischrassen, während kreative junge Köche und Metzger, wie schon Generationen vor uns, alles verwerten, was das Tier liefert – „von der Schnauze zum Schwanz“. So entstehen aus erstklassigen Zutaten meisterhaft hergestellte Würste, Pasteten und andere fast vergessene regionale Spezialitäten.

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Out of the Jar

Gin from Berlin, whiskey from New York’s oldest distillery, herbal liqueurs from the Chiemgau foothills: Out of the Jar features a wide array of spirits from small manufacturers and private distilleries that produce regional products using premium ingredients. The revolution experienced over the last few years in the fields of coffee, bread, and craft beer is influencing the production of spirits too. The discerning connoisseur seeks that special drop made by artisanal manufacturers in limited batches.
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Let's Go Out Again

Eating is more than a basic physical process. It is a social, aesthetic, and cultural need. We go out to meet friends or business partners, to try a new culinary trend, to relax in the familiarity of our favorite restaurant, or to revel in the multisensory experience of the latest tasting temple. It is always about more than just eating and drinking. We seek dramaturgy, emotion, and adventure. Atmosphere makes a difference and we increasingly want it to be all-consuming.

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Barley & Hops

Barley & Hops gives beer connoisseurs a behind-the-kettles look at their favorite beverage—from its historical origins and regional distinctions to current developments. The book includes portraits of those who are united in their passion for craft beer, the brewing process, and creating something unique. Here, they share their personal stories of how they came to brew beer and, in the process, give insight into how beer is advancing our drinking culture today.

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Das Craft-Bier Buch

In Das Craft-Bier Buch erfahren Freunde des guten Biergeschmacks die Geschichten hinter den Sudkesseln, von der historischen Entstehung und ihren regionalen Besonderheiten bis hin zu aktuellen Entwicklungen. In diesem Buch werden Menschen porträtiert, die eines gemeinsam haben: Liebe und Leidenschaft für Craft-Bier, für den Brauprozess und die eigene Kreation. Sie haben dabei ihren persönlichen Weg zum Bierbrauen gefunden und bereiten dem Bier so neue Zugänge als ein echtes, ein neues Stück Trinkkultur. Solche Biere trinkt man heute nicht nur abends in der Kneipe.

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A Delicious Life

Creative young people who used to want to work at start-ups, advertising agencies, or investment banks are now increasingly likely to become organic farmers, beekeepers, speak-easy bartenders, or owners of mom-and-pop grocery stores. Inspired by heartfelt passion and an uncompromising commitment to quality, a new generation of entrepreneurs from around the world is putting their skills to work at preserving local culinary traditions, brewing the best beer, preparing exceptional marmalades, or rescuing heirloom varieties of apples.

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Das geheime Cocktail-Buch

„Endlich ein Buch, das ein Muss für alle Barliebhaber – vor und hinter dem Tresen – ist! Ich gratuliere meinem langjährigen Freund Jim Meehan.“
—Charles Schumann

„Vom PDT Bar-Buch müssen sich Bartender und Liebhaber gleich zwei kaufen. Eins für die Sammlung und eins für die Bar. Sie werden damit arbeiten, es gehört hinter jede Bar – die Rezepte sind perfekt. Ein ‚Must Have‘ für Bartender!“
—Jörg Meyer 

„Wenn ich durch dieses grandiose, detailreiche und formvollendete Cocktail-Buch blättere, wünsche ich mir, ich hätte es geschrieben.“
—David Wondrich 

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Knife and Fork

The hot topics of eating and drinking are spawning a range of small, creative companies with innovative concepts. These enterprises are making their own mustards, distilling their own liquor, selling handmade marmalades, or serving grandma’s cake recipes in new ways. Although based on very different ideas, the businesses are all defined by their originality and personal character, which are then reflected and communicated in eye-catching visual identities. These start with names, logos, fonts, and colors and culminate in product, packaging, and shop design.