A serious and stylish look at sophisticated nonalcoholic beverages by a former Bon Appetit editor and James Beard Award nominee.
Julia Bainbridge is an editor who has worked at Conde Nast
Traveler, Bon Appetit, Yahoo Food, and Atlanta magazine, and a
James Beard Award-nominated writer whose stories have been
published in Food & Wine, the Wall Street Journal, the Washington
Post, and Playboy, among others. Her profile of chef Iliana Regan
was named one of Longreads Best of 2019- Food Writing, and Saveur
magazine named an essay of hers one of the ten best food stories of
2016. She judged both the 2019 and 2020 Art of Eating Prize, serves
on the International Association of Culinary Professionals Awards
Advisory Committee, and was the first-ever writer in residence at
industry leader Food52.
After building a career around why and how people gather,
Bainbridge pivoted into why people don't, launching The Lonely Hour
podcast to explore social disconnection and other forms of
loneliness. In the three years since, the show has been featured in
O, The Oprah Magazine, Psychology Today, Women's Health, Bloomberg,
the Washington Post, the Financial Times, the BBC, NPR, and more.
“In Good Drinks, the endlessly cool Julia Bainbridge has created a
book that will not only change the way you think about booze-free
drinks, but get you psyched about making them. With a well-curated
team of bartenders, Bainbridge’s smart writing, lush photography,
and recipes that pull from a diverse flavor profile,
Good Drinks will tempt any world-curious person to start
giving more thought to what they’re
drinking.”—Andy Baraghani, senior editor at
Bon Appétit
“With Good Drinks, the wonderful Bainbridge strips away the
tired tropes surrounding ‘mocktails’ and shows us just how
exciting the world of non-alcoholic drinking can be. Crucially, the
book gives practical insight to a new set of tools, rules, and
applications to ensure these drinks hit as consistently—and with as
much brilliance—as their boozy
counterparts.”—Ryan Chetiyawardana, a.k.a. Mr Lyan
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