In 2013, my enthusiasm for the culinary arts expanded further into the kitchen. I’ve been exploring meatless options in an effort to expand my cruelty-free approach to eating. And, I continue to explore ways for cooking enthusiasts to embrace cocktails, and vice versa. I’ve previously shared my journey of tying together the stove and shaker through my own video show and garden-to-glass cocktail book. In this book round up, I'm sharing new inspirations I found from from others. Consider this a gift guide for foodies and cocktailians in your sphere.This year, I was also excited to see two big trends that continue to sweep the world of mixology: agave spirits (tequila, mescal, sotol, bacanora, etc), and fortified wines (vermouth, sherry, port, etc). The aforementioned are among my favorite things to pour into a glass and enjoy neat, or sometimes slightly chilled. Personally, I prefer them on their own than mixed with anything else. I have included a couple of good reads on them for the novice or even experienced bartender to learn more about what makes both of those categories so exciting.I think it goes without saying that every bartender should have books by Gary Regan, Dale DeGroff and Tony Abou-Ganim, as well as books by these leading ladies of libations: Kim Haasarud, Cheryl Charming and Kathy Casey. Google them if you aren't already familiar with all of their work. For the sake of diversity, and sharing my personal passions with the folks who visit The Liquid Muse, I have thrown in some books that inspired me, this year. I think that you will find something for every food-and-drink enthusiast on your holiday list, below. Cheers!The Flavor Bible by Karen Page and Andrew Dornenburg – It is not a new book. But its one I added to my collection in 2013. This book is a must-have for every bartender and chef because it starts with the basis of what we ultimately strive for… Flavor. The guides of what goes with what, and insights from respected chefs is very helpful when looking for inspiration. I have not yet seen their new book What to Eat With What You Drink but I can imagine it would be worth adding to Santa’s list. Amazon Link.Eula May’s Cajun Cooking by Eula Mae Dore and Marelle Bienvenu – One of my favorite adventures of 2013 was traveling to Avery Island and learning about the making of Tabasco hot sauce. Words like “mash” and “barrel aged” apply in the pepper sauce industry just as in distillation, therefore it was an eye-opening journey to expand my understanding within the culinary world. This cookbook will help you tie it all together. Amazon link.Spork Fed: Super Fun & Flavorful Vegan Recipes by Jenny Engel & Heather Goldberg - Eating healthily (and cruelty-free) becomes a fun and easy adventure with the ladies of Spork Foods. If you are in Los Angeles, you can take an in-person class and walk out filled with knowledge and delicious food that makes you feel good about the world. If you are not, their cookbook is available, worldwide. Amazon link.Shim: Low-Alcohol Cocktails by Dinah Sanders – The new year is the perfect time to start thinking about lower-octane drinks. This book shares some nice recipes and guidelines for drinking while drinking less booze. I am excited to share a recipe in Dinah's book, too. I love to support balanced indulgence! Amazon link.The Mixellany Guide to Vermouth by Jared Brown & Anastasia Miller - I’ve long sipped fortified wines on their own as an aperitif and, of course, used them as modifiers in cocktails. Truth be told, they are one of my favorite things to drink because they have more kick and flavor than plain wine, yet less of a booze wallop than liquor. Be ahead of the worldwide vermouth trend with this helpful handbook. Amazon link.The Tequila Ambassador by Tomas Estes – One of the leaders in the agave world came out with this comprehensive guide to the history, production and lore around this fascinating spirit. (Side note: I have no idea why Amazon lists this book at $1900…) Amazon link. The Cocktail Lab by Tony Conigliaro – One of the most innovative bar personalities shares his fascinating eplorations into the word of science-meets-bar. A must-read for the advanced bartender or home-enthusiast. Tony is someone who consistently blows my mind. Listen to The Liquid Muse podcast "One For the Road" interview at Tales of the Cocktail 2012 with Tony talking about distilling terroir. Yes, as in, making booze from dirt. Hollaaaaah. Amazon link.Under The Table: A Dorothy Parker Cocktail Guide by Kevin Fitzpatrick – a fun little guide for the everyday entertainer to stock their own home bar, make classic cocktails peppered with drink back-stories, quotes from famous literati, photos and interesting anecdotes, while paying homage to an infamous boozey book-writing broad. Amazon link.