Retreat from the heat with these delectable summer reads.
Washington Wines and Wineries: The Essential Guide, Second Edition
by Paul Gregutt
(University of California Press, $30)
Gregutt, Wine Enthusiast’s Pacific Northwest-based contributing editor, takes a thoughtful, detailed and critical look at Washington State’s wine industry in this completely revised and updated edition. The state’s AVAs, top vineyards, grapes and the most distinctive wines and wineries are profiled in Gregutt’s breezy, at times humorous style. —W.E.
Fresh From Maine: Recipes and Stories from the State’s Best Chefs
by Michael Sanders
(Table Arts Media, $25)
Dreaming of New England seafood? Find inspiration and culinary escapism in the second edition of this well-regarded effort by Sanders and photographer Russell French. Delicious, summer-perfect recipes from two dozen Maine chefs are featured, including four 2012 James Beard nominees.
The Drops of God: Volume 3
by Tadashi Agi, illustrations
by Shu Okimoto (Vertical Inc., $15)
In this third installment to the series, Agi pays homage to high-end wines, gourmet food and the virtues of
humility. This Japanese manga, or comic, picks up where Volumes 1 and 2 left off. The protagonist, Shizuku, and his sidekick, Miyabi, apply his tasting skills and her wine knowledge to stave off Shizuku’s half-brother and chief rival—the cocky wine critic Tomine. A perfect summer read.
The Table Comes First: Family, France, and the Meaning of Food
by Adam Gopnik (Knopf, $26)
Gopnik’s book will delight his fans from The New Yorker. It’s an engaging memoir of his culinary adventures, with some savory bits of history thrown in: how the restaurant came to be, how our modern notion of food evolved and why France is central to any understanding of wining and dining.
The Dead Celebrity Cookbook: A Resurrection of Recipes from More Than 145 Stars of Stage and Screen
by Frank DeCaro (HCI, $20)
Conjure up celebrity spirits by creating the recipes from this superstar
compilation. Hollywood buffs and gourmands alike will relish dishes like Johnny Cash’s Old Iron Pot Chili, Liberace’s Sticky Buns and all of the fun factoids in between. —A.H.
The Oxford Companion to Beer
edited by Garrett Oliver
(Oxford University Press, $65)
This behemoth offers more than 1,000 entries written by the world’s leading beer experts. Heavily illustrated and infinitely resourceful, it’s chock-full of facts about the brewing process, the history of beer and the beer styles, with insight to today’s top breweries. The extensive glossary and instructive beer-and-food-pairing guide round out the experience. —Lauren Buzzeo