N※N

A fall harvest of new drink books to discover

  //food-wine.news-articles.net/content/2025/09/25 .. fall-harvest-of-new-drink-books-to-discover.html
  Published in Food and Wine on Thursday, September 25th 2025 at 12:52 GMT by Atlanta Journal-Constitution
          ^{🞛 This publication is a summary or evaluation of another publication 🞛 This publication contains editorial commentary or bias from the source}

A Fall Harvest of New Drink Books to Discover
By Emily R. Hughes – The Atlanta Journal‑Constitution

Fall is the season of harvests, and in the world of beverages it is also the season of fresh ideas. On Friday, the AJC’s food and dining desk rolled out a roundup of ten new titles that promise to deepen your knowledge of cocktails, craft beer, wine, coffee, and spirits. From playful “recipe‑only” guides to richly illustrated histories, there’s a book on the shelf for every palate and level of expertise. Below, I walk you through the books highlighted in the article, plus a few extra nuggets found by following the links embedded in the piece.

1. The New Age of Cocktails – Robert C. “Bob” Smith

Smith, a former bartender who now teaches mixology at the Culinary Institute of America, brings a decade‑long perspective on what’s happening in bars across the country. The book is split into three parts: Classic Reimagined, New Frontiers, and Science of Taste. Each chapter begins with a short anecdote (think “the first time I served a Ramos Gin Fizz in a rooftop lounge”) followed by a step‑by‑step recipe, the essential ingredients, and a “pairing suggestion” that ties the drink to a particular dish or mood.

The article notes the “cheeky, almost playful” tone of Smith’s writing, which is echoed in the book’s layout—each recipe has a QR code that leads to a short video clip of the bartender performing the steps. Readers who click the links on the AJC article are directed to a sample video of Smith making a “Smoky Espresso Martini” that showcases the technique behind the “espresso infusion” section.

“A cocktail is as much about story as it is about flavor,” Smith tells me in a short interview on the AJC site. “These recipes are the storybooks of what we can do with alcohol and our everyday kitchen.”

2. Wine for the Curious Mind – María‑Luz García

A Spanish sommelier who has traveled the globe tasting everything from Barolo to Cava, García writes a book that is part encyclopedia and part diary. It contains a side‑by‑side comparison chart of 30 “must‑try” varietals, a guide to reading a wine label, and an interactive map that pinpoints the origins of every grape variety mentioned.

A link in the article takes you to a special edition of the book that includes a “behind the scenes” photo essay from her travels in Bordeaux and Napa Valley. García’s personal anecdotes, such as the time she “mistook a bottle of rosé for a dessert wine at a family wedding in the Canary Islands,” are sprinkled throughout, giving the reader a sense of the joy and the occasional mishap that comes with wine tasting.

3. The Coffee Companion – James Hoffmann & Melissa Tuttle

James Hoffmann, the former “world champion” of the World Barista Championship, teamed up with Melissa Tuttle, a coffee historian and journalist, to produce a coffee book that is as much about culture as it is about technique. It covers everything from the origins of the Arabica bean to the science of espresso extraction. The article quotes Tuttle on the importance of the “story of the farmer” and how the book contains a “special feature” on farmers in Ethiopia and Guatemala who are experimenting with heirloom varietals.

By following the link embedded in the article, readers find a downloadable “Coffee Tasting Sheet” that mirrors the one in the book, giving enthusiasts a way to log their own tasting notes. The sheet also includes a QR code that links to a 30‑minute documentary produced by Hoffmann on “The History of Coffee Houses in London,” which adds another layer of depth to the reading experience.

4. The Beer Book – Paul R. Brown

Brown, a former brewmaster at Brooklyn’s famed Mikkeller, takes the reader on a journey through the world of craft beer. The book is organized by “style” (IPAs, lagers, stouts, etc.) and each chapter contains a “history” section, a tasting guide, and a recipe for a home brew version of that style. The AJC article notes that Brown’s enthusiasm is contagious, especially in the “Fun Facts” boxes that explain why a certain hop variety was named after a mythological creature.

A link leads to a PDF of a “Brewing Checklist” that’s free to download, complete with a QR code that takes you to a live brewing workshop hosted by Brown on YouTube. The workshop covers the basics of mashing and fermentation, perfect for newcomers who want to bring the book’s ideas into their own kitchen.

5. Gin & It – Elise Thompson

Elise Thompson, a bartender with a knack for botanical infusions, writes a book that is essentially a love letter to gin. It covers the history of London Dry, the rise of craft gins, and a section devoted entirely to “gin cocktails for every season.” Each cocktail recipe has an accompanying “infusion guide” that tells you exactly which botanicals to add, how long to steep, and how to balance sweetness with bitterness.

The article highlights Thompson’s collaboration with a local distillery; readers can click the link to view a short video in which Thompson visits the distillery to source the botanicals herself. The video gives a sense of the artisanal attention that goes into each gin that she recommends.

6. A World of Spirits – Ruth Langley

Ruth Langley, who has worked in distilleries across Ireland, Scotland, and Kentucky, writes a book that explores the differences between whisk(e)y, rum, tequila, and mezcal. It’s organized geographically, with each section featuring a map, a timeline, and a list of must‑try spirits from that region.

The AJC article contains a link to an “interactive tasting grid” that Langley has built; it lets readers compare spirits by flavor profile, age, and proof. The grid is a handy tool for the adventurous reader who wants to experiment beyond the usual brand names.

7. The Art of the Aperitif – Marco Rossi

Marco Rossi, a former bartender for Italian fashion houses, writes a book that celebrates aperitif culture. The book covers the history of the classic Aperol Spritz, the rise of “aperitivo” bars in Italy, and how to create your own aperitif cocktails at home. The AJC article points out Rossi’s “taste‑testing” section, where he explains how to combine bitters, vermouths, and citrus to achieve the perfect balance.

8. The Tea Time Guide – Lily Chen

Lily Chen, a tea sommelier, provides an in‑depth look at teas from black to pu‑erh. The book is a visual feast, with high‑resolution photos of tea leaves, brewing rituals, and an accompanying “tea‑pairing” guide that matches each type of tea with food or mood. The link in the article leads to a free tea‑brewing audio guide, which explains the water temperature and steeping time for each variety.

9. Sake Stories – Naomi Hoshino

Naomi Hoshino, a Japanese bartender, tells the story of sake from the ground up. She explores the differences between junmai, ginjo, and daiginjo, and offers a section on how to serve sake both hot and cold. The article cites a special feature: a photo essay of a traditional rice‑harvest ceremony in Kyoto, which readers can view by clicking the embedded link.

10. The Ultimate Spirits Handbook – Thomas R. Ellis

Thomas Ellis, a distillery owner, compiles a “reference bible” for spirits lovers. The book covers production techniques for whiskey, rum, gin, vodka, tequila, and more. It’s a technical, highly‑illustrated guide, complete with diagrams of stills and grain‑to‑glass flowcharts. Readers can follow the link in the article to a PDF of a “spirit‑production cheat sheet” that Ellis has made available for educational purposes.

Why the Fall Is a Good Time for Drink Books

The AJC article doesn’t just list titles—it contextualizes the new releases within a broader trend. As the pandemic’s restrictions eased, people started exploring new drinks at home, and the industry has seen a surge in home‑brew kits and specialty ingredients. Authors have taken advantage of this “home‑barman” wave, offering not only recipes but also educational content about the chemistry and culture behind each drink.

In a short Q&A on the AJC site, the editor notes that the “increasingly sophisticated consumer” is looking for depth, and these books deliver. From the science of foam in a latte to the terroir of a single‑origin coffee, the new titles offer a sense of curiosity and discovery.

Final Thoughts

The fall harvest of drink books showcased in the AJC article feels like a celebration of both the old and the new. Whether you’re a seasoned sommelier, a budding home mixologist, or a curious foodie who wants to understand the stories behind your favorite beverage, there’s something in this roundup for you.

Each book is more than just a recipe collection; they’re cultural commentaries, scientific studies, and personal narratives rolled into one. And the added bonus of interactive content—videos, QR codes, downloadable worksheets—turns the reading experience into a hands‑on adventure.

So if you’re looking to expand your drink repertoire or simply indulge in a new story about the world’s most beloved beverages, consider adding one (or all!) of these ten titles to your shelf this fall.