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Book Data

ISBN: 9780984477517
Year Added to Catalog: 2011
Book Format: Paperback
Book Art: Full-color Throughout
Dimensions: 5-3/8 x 6-1/2
Number of Pages: 128
Book Publisher: Table Arts Media
Release Date: May 1, 2012
Web Product ID: 681

Also By This Author

Drinking In Maine

50 Cocktails, Concoctions, and Drinks from Our Best Artisanal Producers and Restaurants

by Michael S. Sanders

Photographs By Russell French

Fifty sensational drinks featuring Maine distilled gins, vodkas, and brandies, local honey meads, fruit wines, and heirloom apple ciders. All created by producers and barkeeps from Maine restaurants and bistros like Hugo’s, Fore Street, Bresca, Francine Bistro, and the Harraseeket Inn. From a piping hot Apple Hot Toddy featuring Maine mead, gin, and cranberry bitters from Portland’s 555 Restaurant to a cooling fresh take on summer’s all-time favorite drink—Back Porch Lemonade with Cold River Vodka and local ginger beer—from Seagrass Bistro in Yarmouth, you’ll find drinks for all seasons and all tastes.

Scattered throughout the book are portraits of Maine producers in their own passionate words telling their stories of how they capture a little bit of Maine in what they make. Take Bob Bartlett, who founded Bartlett Maine Estate Winery in 1983 against all odds and tells us his story. “A lot of people,” he recounts in the book, “thought we were nuts when we told them what we were going to make wine in Gouldsboro, Maine. But then when we opened, we had line of people here out the door and sold out our first wine—3000 bottles of blueberry wine—in a week and a half. Today we make 70 thousand bottles, more than a dozen wines. We’re no different than a small California boutique winery, with stainless steel tanks and barrels of French and American oak—and a lot of passion.”


About the Author

Michael S. Sanders

Michael Sanders has been living and writing in Maine for 20 years, with previous books about food—From Here, You Can’t See Paris and Families of the Vine—on the farmers, winemakers, and chefs of southwest France. He has written for the New York Times, Saveur, Gourmet, Afar, and Downeast. His recent work, including this book and the creation of Table Arts Media, reflects his realization that “write local” is just as powerful a phrase as “eat local.” Discover Michael’s work at www.michaelssanders.com.

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