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Books > Food & Drink > Beverages
With over 13yrs experience David Vancil shares all of the
techniques that he has learned while perfecting his bartending
skills in Who's Your Bartender: The Secret Techniques and Basics of
Bartending. From Cultivating regular customers to making newcomers
feel at home, these techniques offer a bird's eye view of how to
become a successful bartender. Vancil Shares his vast knowledge of
the ways of a successful bartender as well as the recipes for the
wide variety of drinks that a bartender must know and be able to
make quickly and efficiently. From classic drinks like martinis and
boiler makers to delicious non-alcoholic drinks, this guide
presents recipes for hundreds of real, essential, drinks that can
be ordered anywhere. Vancil also provides need to know memorization
techniques that will help any bartedner remember hundreds of
drinks, and recipes in an easy-to-read format. Bartending offers
the opportunity to work anywhere in the world. This handy reference
guide can help you become a successful bartender. "David Vancil is
amongst one of the most enthusiastic, passionate and skilled
bartenders I have had the pleasure to work with since my move to
Los Angeles from Italy in 2006. His attention to detail and
knowledge of both spirits, wine & mixology, make his book a
must read for anyone interested in the beverage industry." Diego
Meraviglia 4th level certified Sommelier AIS Vice-President,
Fourcade & Hecht Wine Selections David Vancil is not just a
bartender but an Alchemist who puts the true meaning of "Spirits"
in every drink -J.D. Amoro Estrill -Artist "I've never experienced
bar service at the level of David Vancil's-he is THE BEST. There is
a reason he is called The Sensei When he is behind the bar, it"s
like a magician with his cape on. You don't even see his hands
moving then abracadabra you've got a drink in your hand. And it's
either your favorite drink, or your new favorite drink That's how
he works. And he brings this level of service and integrity each
and every night. I would take anything David says straight to the
bank when it comes to the history of bar service, or the
modernization of it. "-Benjamin Yiapan-Fitness Consultant
Bourbon Is My Comfort Food reveals the delicious beauty of bourbon
in cocktails and the joy of creating them. Whether readers are new
to bourbon or already steeped in its history and lifestyle, they
will gain the knowledge to make great bourbon cocktails, share them
with friends and family, and expand their whiskey horizons-because
the only thing better than a glass of bourbon or a bourbon cocktail
is sharing it with a friend. As the saying goes, "There are no
strangers with a glass of bourbon in your hand." From building your
home bar to basics on cocktail technique, Heather Wibbels showcases
classic bourbon cocktails-like the Old Fashioned, the Manhattan,
Whiskey Sours, Highballs, Juleps and more-in approachable ways. She
even includes Cocktail Labs, experiments to explore classic
cocktail elements and play with flavors, textures, infusions,
syrups and garnishes. With over 140 recipes, this book is more than
a cocktail recipe book-it's a primer on manipulating flavors and
balance in whiskey cocktails. But more than that, Bourbon Is My
Comfort Food is a celebration of 10 years of bourbon education and
cocktails by Bourbon Women, the first spirits group dedicated to
women and their love of bourbon. This book celebrates with
cocktails from the Bourbon Women leadership team, branches across
the nation and winners from the Bourbon Women annual Not Your Pink
Drink contest. Get out your bourbon and cocktail shaker, and
explore the wide world of bourbon cocktails with Heather Wibbels
and Bourbon Women!
On May 4, 1964, Congress designated bourbon as a distinctive
product of the United States, and it remains the only spirit
produced in this country to enjoy such protection. Its history
stretches back almost to the founding of the nation and includes
many colorful characters, both well known and obscure, from the
hatchet-wielding prohibitionist Carry Nation to George Garvin
Brown, who in 1872 created Old Forester, the first bourbon to be
sold only by the bottle. Although obscured by myth, the history of
bourbon reflects the history of our nation. Historian Michael R.
Veach reveals the true story of bourbon in Kentucky Bourbon
Whiskey. Starting with the Whiskey Rebellion of the 1790s, he
traces the history of this unique beverage through the Industrial
Revolution, the Civil War, Prohibition, the Great Depression, and
up to the present. Veach explores aspects of bourbon that have been
ignored by others, including the technology behind its production,
the effects of the Pure Food and Drug Act, and how Prohibition
contributed to the Great Depression. The myths surrounding bourbon
are legion, but Veach separates fact from legend. While the true
origin of the spirit may never be known for certain, he proposes a
compelling new theory. With the explosion of super-premium bourbons
and craft distilleries and the establishment of the Kentucky
Bourbon Trail, interest in bourbon has never been higher. Veach
shines a light on its pivotal place in our national heritage,
presenting the most complete and wide-ranging history of bourbon
available.
Beer culture has grown exponentially in the United States, from the
days of Prohibition to the signing of HR 1337 by then-President
Jimmy Carter, which legalized homebrewing for personal and
household use, to the potential hop shortage that all brewers are
facing today. This expansion of the culture, both socially and
commercially, has created a linguistic and cultural turn that is
just now starting to be fully recognized. The contributors of Beer
Culture in Theory and Practice: Understanding Craft Beer Culture in
the United States examine varying facets of beer culture in the
United States, from becoming a home brewer, to connecting it to the
community, to what a beer brand means, to the social realities and
shortcomings that exist within the beer and brewing communities.
The book aims to move beer away from the cooler and taproom, and
into the dynamic conversation of Popular and American cultural
studies that is happening right now, both within and outside of the
classroom.
Bourbon Backroads can be read in the traditional way; simply retire
to an armchair and read about how distillers made that bright amber
liquid in the cut-glass tumbler standing on your side table. Or,
one can use the book as a guide to visit and experience the places
where bourbon's heritage was made. Kentucky is strewn with the
landmarks of bourbon's long story: distilleries long-standing,
relict, razed, and brand new, the grand homes of renowned
distillers, villages and neighborhoods where laborers lived,
Whiskey Row storage warehouses, river landings and railroad yards,
and factories where copper distilling vessels and charred white oak
barrels are made. Throughout the nineteenth century, distilling
changed from an artisanal craft practiced by farmers and millers to
a large-scale mechanized industry that practiced increasingly
refined production techniques. Distillers often operated at
comparatively remote sites - the "backroads" - to take advantage of
water sources or transport access. As time went on, mechanization
and the steam engine shrank the industry's reliance on water power
and permitted relocation of distilleries to urban or rural
rail-side sites. This shift changed not only our ability to consume
bourbon but also how we engage with the industry and its history.
Blending several topics - tax revenue, railroads, the mechanics of
brewing, geography, landscapes, and architecture - this primer and
geographical guide presents an accessible and detailed history of
the development of Kentucky's distilling industry and explains how
the industry continues to thrive.
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