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Books > Food & Drink > Beverages
More and more people have become aware of the proven effectiveness
of green drinks in preventing, treating and reversing a wide array
of health conditions and diseases. This pretty metal box contains
50 recipe cards for the most delicious green smoothies made of
fruit and vegetables, quick and easily prepared, for all who want
to stay fit and healthy. Go Green - and be surprised by the
multitude of unexpected taste experiences.
A spirited new translation of a forgotten classic, shot through
with timeless wisdom Is there an art to drinking alcohol? Can
drinking ever be a virtue? The Renaissance humanist and
neoclassical poet Vincent Obsopoeus (ca. 1498-1539) thought so. In
the winelands of sixteenth-century Germany, he witnessed the birth
of a poisonous new culture of bingeing, hazing, peer pressure, and
competitive drinking. Alarmed, and inspired by the Roman poet
Ovid's Art of Love, he wrote The Art of Drinking (De Arte Bibendi)
(1536), a how-to manual for drinking with pleasure and
discrimination. In How to Drink, Michael Fontaine offers the first
proper English translation of Obsopoeus's text, rendering his
poetry into spirited, contemporary prose and uncorking a forgotten
classic that will appeal to drinkers of all kinds and (legal) ages.
Arguing that moderation, not abstinence, is the key to lasting
sobriety, and that drinking can be a virtue if it is done with
rules and limits, Obsopoeus teaches us how to manage our drinking,
how to win friends at social gatherings, and how to give a proper
toast. But he also says that drinking to excess on occasion is
okay-and he even tells us how to win drinking games, citing
extensive personal experience. Complete with the original Latin on
facing pages, this sparkling work is as intoxicating today as when
it was first published.
Translated into English for the first time, the 1927 Cuban classic
El Arte de Hacer un Cocktail y Algo Mas: The Art of Mixing a
Cocktail & More documents the creative genius of the legendary
Cuban cantineros. Within these pages you'll find 788 recipes that
were shaken, stirred, thrown, and frappeed during the 1920s in the
hotels, restaurants, casinos, bodegas, and bars of "the Little
Paris of the Caribbean"-Havana, Cuba. A very rare book that has
achieved legendary status amongst cocktail book collectors, the
recipes found in El Arte have never been available in English,
making this book an essential resource and a collectible on its
own. Complete with its original illustrations and a foreword by
Cuban rum and drinks historian Anistatia Miller, El Arte de Hacer
un Cocktail y Algo Mas: The Art of Mixing a Cocktail & More is
not merely a peek into Cuban cocktail history. El Arte demonstrates
the Cuban passion for complex yet subtle flavours accentuated a
hint of sweetness as well as the cantineros' awareness of their
audience (both local and international) and of prevailing trends.
That is a lesson that none of us should ever forget. Drinks and
food must appeal to the people who consume them. It's a skill that
Havana 's cantineros from those legendary days continue to teach us
very well.
"Kingsley Amis's drink writing is better than anybody else's,
ever..." Esquire Kingsley Amis was one of the great masters of
comic prose, and no subject was dearer to him than the art and
practice of imbibing. Everyday Drinking brings together the best of
his writing on the subject: Kingsley Amis in Drink, Everyday
Drinking and How's Your Glass? In one handsome package, the book
covers a full shelf of the master's riotous and erudite thoughts on
the drinking arts; along with a series of well-tested recipes
(including a cocktail called the Lucky Jim) are Amis's musings on
The Hangover, The Boozing Man's Diet, The Mean Sod's Guide, and
(presumably as a matter of speculation) How Not to Get Drunk - all
leavened with fun quizzes on the making and drinking of alcohol all
over the world. Mixing practical know-how and hilarious
opinionation, this is a delightful cocktail of wry humour and
distilled knowledge, served by one of our great gimlet wits. With
an introduction by Christopher Hitchens.
Craft Gin Making is a detailed guide to entering the world of gin
production. For beginners and experienced producers alike, it
offers key insights and practical advice on what you need to get
started and how to progress in this fascinating and growing craft.
It covers both distilling and cold compounding, providing advice on
equipment and detailing step-by-step processes, whilst discussing a
wide variety of gin production issues. Topics covered include a
brief history of gin and gin making; the tools, equipment and
ingredients needed for the different methods of producing gin; the
most common methods and how to achieve success in them; the
practicalities of filtration, bottling, sealing and labelling;
making flavoured gins; why things might go wrong and how to correct
them and, finally, the legal aspects of gin production.
'The true pioneer of civilization is not the newspaper, not
religion, not the railroad but Whiskey!' - Mark Twain From illicit
distillation to worldwide export, whisky has a powerful and
multi-faceted history. Writers including Robert Burns, James Joyce
and Haruki Murakami have all mused on it, and there are strong
opinions on every aspect, even down to how the word itself should
be spelled. A staple of the classic cocktail, whisky is at the
heart of diverse cultures around the globe, both in the established
whisky traditions of Scotland and Ireland and in newer practices,
such as the first Swedish malt whisky distillery, Mackmyra, opened
in 1999. This book will take you to whisky landmarks all over the
world, including the record-breaking Karuizawa distillery in Japan
and Kavalan, the distillery that put Taiwanese whisky on the map.
Get to grips with the four key ingredients - grain, wood, yeast and
time - then learn how to taste whisky like a pro, from glassware to
cocktails, and become a part of the international whisky family.
More than 200 entries cover the serious, the silly and the
downright bizarre from the world of beer. Inside this pint-sized
compendium you'll find everything from the biggest brewer in the
world to the beers with the daftest names. A quick skim before a
night out and you'll always have enough beery wisdom to impress
your friends.
Until the eighteenth century or even later, beer was the staple
drink of most men and women at all levels of society. Tea and
coffee were expensive luxuries while water might well carry
disease. To supply the needs of both owners and servants, every
country house with an accessible source of water had a brewhouse,
usually close at hand. Although many of the brewhouses still stand,
in some cases with the original brewing vessels (as at Lacock and
Charlecote), their habitual conversion to other uses has allowed
them to be ignored. Yet they are distinctive buildings - as much
part of a country house as an ice-house or stables - which need
both to be recognised and preserved.
The scale of brewing in country houses, which went on to a
surprisingly late date in the nineteenth century (with odd
survivals, such as Hickleton in Yorkshire, into the twentieth), was
often considerable, if small besides that of commercial brewing.
Copious records for both brewing and consumption exist. Pamela
Sambrook describes the brewing equipment, such as coppers, mash
tuns underbacks and coolers; the types of beers brewed, from strong
ale to small beer and how they were kept; and the brewers
themselves, their skills and attitudes.
"English Country House Brewing, 1500-1900" shows the role beer
played in the life of the country house, with beer allowances and
beer money an integral part of servants' rewards. Generous
allowances were made for arduous tasks, such as harvesting. For
celebrations, such as the heir's coming of age, extra-strong ale
was provided. This book, which is heavily illustrated, is an
important and original contribution to architectural, brewing and
social history.
Celebrate the simple pleasures and great magickal power of teas and herbal brews.
A Tea Witch’s Grimoire offers recipes for magickal botanical brews of all sorts: teas, elixirs, potions, and decoctions, accompanied by spells and rituals to put these brews into action. Whether you’re looking for prosperity, protection, mental clarity, love, or beauty, this illustrated grimoire has a carefully crafted tea spell and ritual for you. Author Susana Harlow learned tea witchcraft as a young girl at her grandmother’s side. A Tea Witch’s Grimoire now presents the recipes and magickal tea lore she learned and perfected over the years.
In this cornucopia of recipes, spells, and rituals, you’ll find teas for all sorts of purposes and occasions:
- Celebrating the sabbats of the wheel of the year
- Honoring the phases of the moon
- Aligning with your astrological sign
- Using crystals and sigils as part of your tea magick
- Working with everyday problems and personal aspirations
Also included is an information-packed section listing botanical ingredients and their substitutions, and correspondences for working with specific energetic qualities and personal goals. A must-have for every witch’s kitchen
Whilst Wine Marketing: a practical guide also looks at theory and
existing research, the main focus of this book is on the
practicalities of wine marketing. Each chapter includes the
following invaluable features: * 'How to' and 'how not to' case
studies based on international examples * A guide to further
reading and websites * 'Issues to consider when marketing' section
as a means of self-evaluation 'Wine Marketing' systematically
outlines the major issues involved in the production and marketing
of wine. Its accessible and clear-sighted approach makes it an
invaluable guide for everyone in the field.
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