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Books > Food & Drink > Beverages > Alcoholic beverages
This title presents instructions for making hundreds of cocktails
and drinks, including all-time favourites such as the Dry Martini
and Grasshopper, and more unusual drinks such as the Blue Hawaiian
and Passion Punch. It includes a guide to the types of drinks and
mixers available, including alcoholic and non-alcoholic drinks. A
techniques section explains how to measure, mix and pour drinks,
with step-by-step photographs showing how to frost a glass, use a
cocktail shaker and make decorative fruit twists. With a useful
guide to terminology to help you tell the difference between a
chaser and an aperitif, a fizz and a frappe, and many more. This
title includes alcohol and nutritional breakdowns so you can plan
your drinking. It features gorgeous colour photography throughout.
This beautiful volume is an essential reference for every home
bartender, covering a vast array of cocktails and drinks. There are
instructions for making both alcoholic and non-alcoholic drinks,
accompanied by glorious colour photographs. All the cocktail
favourites are featured, as well as some more unusual drinks to
try. At the back of the book is a guide to the different types of
alcohol and mixers available, including spirits, liqueurs,
fortified wines, beer and wine. There is also a fascinating history
of alcohol, plus a useful guide to bartending equipment, glasses,
garnishes and tricks of the trade. Practical advice is given on how
to prepare a party, together with information about alcohol and
health, including tips for safe drinking and avoiding hangovers.
For Prosecco drinkers everywhere, this delightful little book is
packed full of helpful tips for how to store, chill and serve your
bottles of liquid gold, as well as numerous ideas for delicious
Prosecco cocktails. Within these pages you can also find handy
suggestions for other sparkling wines to look out for and ideas for
how to add some pizzazz to your table with some unlikely but
brilliant recipes for cooking with Prosecco.
When life gives you lockdown, make quarantinis! From the
bestselling Made Me Do It cocktail book series comes Lockdown Made
Me Do It - the perfect guide to making simple and delicious
cocktails at home. The 60 recipes in this beautiful hardback gift
book can all be made with minimal ingredients from the most basic
of drinks cabinets, and easily sourced in your weekly shop or herb
window box. Down to your last lemon, a soda water mini and the last
dregs of tequila? Voila - a refreshing Pepe Collins! * Or stocked
with only honey, gin and a bowl of citrus fruit - the delectable
Bees Knees. * Bourbon and a haul of mint creates an excellent Mint
Julep and ice, rose and sugar and you've got a sunny-day Frose! *
Your kitchen is only ever one rum cocktail away from being a tiki
bar. Your living room just needs a pair of Spritzes to turn it into
an Italian trattoria. Your hallway can be an old-fashioned members'
club in London, full of whisky and gossip, while your bathroom
makes a great stand-in for Miami - as long as you take a Mojito
into the tub. With the right drink, you can conjure up every chic
city bar or rustic seaside shack you've ever dreamt of drinking in.
And with the recipes in this book, you can enjoy a perfect night
out while staying safely in. These are paired-down drinks made with
a few select, easy-to-source ingredients and the kind of liquors
inhabiting everyone's drinks cabinet - as well as a few iconic
cocktails to try, should you happen to have some seldom-used
bitters or a long-lost vermouth collecting dust. You can get a bit
technical with some of the cocktails, and add a few bartender
twists, or keep it loose and simple. Make Gin Rickeys with vodka,
Whisky Flips with brandy, and Margaritas with white rum. Now is the
time for experimenting and having fun. And who knows? Maybe
lockdown will help you invent a new cocktail classic.
During the past eight decades French vineyards, wineries, and
wine marketing efforts have undergone such profound changes--from
technological, scientific, economic, and commercial
standpoints--that the transformation is revolutionary for an
industry dating back thousands of years. Here Leo Loubre examines
how the modernization of Western society has brought about new
conditions in well-established markets, making the introduction of
novel techniques and processes a matter of survival for
winegrowers.
Not only does Loubre explain how altered environmental
conditions have enabled pioneering enologists to create styles of
wine more suited to contemporary tastes and living arrangements,
but he also discusses the social impact of the wine revolution on
the employees in the industry. The third generation of this new
viticultural regime has encountered working and living conditions
drastically different from those of its predecessors, while
witnessing the near disappearance of the working class and the
decline of small and medium growers of ordinary wines.
Originally published in 1990.
The Princeton Legacy Library uses the latest print-on-demand
technology to again make available previously out-of-print books
from the distinguished backlist of Princeton University Press.
These paperback editions preserve the original texts of these
important books while presenting them in durable paperback
editions. The goal of the Princeton Legacy Library is to vastly
increase access to the rich scholarly heritage found in the
thousands of books published by Princeton University Press since
its founding in 1905.
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