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Books > Food & Drink > Beverages
A. Fundamentals - B. Theory - I. Units - II. Interrelation between
vapor concentration and partial pressure of vapor in multicomponent
mixtures - III. Equilibrium of boiling multicomponent mixtures -
IV. Partial condensation of mixtures - V. Heat of evaporation of
mixtures - C. Separation of liquids by simple distillation; the
simple pot still - I. Data for computation - II. Design of kettle
stills - III. Separation by distillation and partial condensation -
D. The rectifying column - I. Effect of rectifying plates - II.
Hookup of reflux condensers - III. Layout of a batch-type
distillation unit - IV. Computation of the number of plates for a
batch type distillation unit - V. Minimum reflux ratio and actual
reflux ratio for batch-type rectifiers - VI. The rectification
mechanism on interchanger plates - VII. Heat consumption and reboil
heat for a pot still and rectifying column - E. Continuous
distilling equipment having rectifying and stripping sections - I.
Determination of the number of plates - II. Minimum reflux ratio of
a continuous rectifying unit for separating binary mixtures - III.
The actual reflux ratio of a continuous rectifying unit - IV.
Mass-concentration interrelations - V. Heat requirements - VI.
Reduction of heat requirements - VII. Layout of continuous
rectifying equipment for handling binary mixtures - VII I. Special
cases - IX. Location of the feed point - X. Heat losses - XI.
Variation of the molar heat of evaporation in the interchanger
column - F. Treatment of rectification using enthalpy-concentration
diagrams - I. The rectifying column - II. The continuous rectifying
unit - G. Separating mixtures containing more than two components -
I. Eliminating small amounts of certain components in a mixture -
II. Separation of ideal ternary mixtures - III. Number of
rectifying columns required to separate multicomponent mixtures and
their hookup - IV. Rectifying ideal mixtures of more than three
components - H. Determining the dimensions of rectifying columns
with interchanger plates; plate efficiency - I. Cap-type and
tunnel-type plates - II. Sieve plates - III. Comparison of cap-type
and sieve-type plates - IV. Influence of the direction of flow of
the phases on the rectification effect of a plate; liquid mixing,
vapor mixing, counterflow arid parallel flow - V. Rectifying plate
design - J. Rectification in packed columns - I. General remarks -
II. Determining the column height by means of the corresponding
theoretical plate number; different types of packings - III.
Determination of column height from the heat transmission
coefficient between phases; liquid distribution within the column -
IV. Pressure loss in packed columns - K. Details - I. Heat
exchangers - II. Control equipment - L. Molecular distillation - M.
Appendix - I. Equilibrium data for binary mixtures - II. Heats of
evaporation of various materials at * 760 mm Hg - III. Specific
heats and specific weights of liquids - IV. Molecular weights - V.
Conversion tables - N. Review by the translator of progress made
since the original publication - Index -
From Alcohol to Zombies via Harvey Wallbangers and Pina Coladas,
the A-Z of Cocktails covers everything you need to know about
making deliciously mixed drinks at home. This little book contains
a wide selection of recipes, from well-known traditional recipes as
well as creative, quirky variations. It also includes guidance on
blending techniques and the best kind of equipment to use,
alongside other handy hints. The A-Z of Cocktails is a kitchen
staple for drink-making novices and experienced mixologists alike.
The A-Z series is a fresh and fun collection of books offering
readers a wealth of information on a wide range of subjects. These
essential practical guides are packed to bursting with useful tips
and insider knowledge, in a handy easy to digest format.
Originally published in 1963, this was the first modern book on
home brewing and was an instant success. Since then, the book has
gone through many revised and improved editions and to date has
sold 750,000 copies. This latest edition contains full instructions
on how to brew fine beers and stouts of authentic flavour and
strength. From palest lager to blackest extra stout, these are
brews of which you can be proud. There is much more to the home
brewing hobby than simply making up a kit; home brewers need to
know the theory behind the techniques they use and how to devise
their own formulations for any type of beer. This book is the ideal
introduction to the subject.
Sangria isn't just for summer! Add flavor to your gatherings and
spice up your parties all year long. No matter the season, no
matter the occasion, and no matter your mood there is a sangria for
you. From traditional red wine to sparking and frozen sangrias,
Seasonal Sangria is perfect for anyone interested in sangrias. This
cocktail book will help you know everything there is to know about
making and enjoying this worldwide favorite. Co-creator of the
Hudson-Chatham Sangria Festival, author Dominique DeVito expertly
pairs wine and seasonal fruit, creating bold new flavors while
putting fresh twists on classic favorites. Take your sangria to the
next level with: - 101 Sangria recipes to enjoy for every season of
the year - A history and overview with all of the things you never
realized you didn't know about sangria - Sangri-dients outlines all
of the necessary ingredients to make the perfect sangria, including
tips for choosing wine and glassware - Red wine sangrias, white
wine sangrias, sparking wine sangrias, rose and frozen sangrias,
and cheater-grias all have dedicated chapters and recipes that
compliment their taste - Sangria for a Crowd provides sangria
recipes for large gathering
..".a very valuable book...Lie any good book, this one raises as
many questions as it answers. It is a solidly anthropological
volume, combining biological and cultural dimension of the
discipline. I recommend the book highly." . American Anthropologist
Over the last decades quite a few studies have been devoted to
drinking. Most of these were concerned with alcohol and written by
social anthropologists. This book presents multidisciplinary
aspects of the ingestion of liquids at large, addressing many of
the overt and covert meanings of drinking: from satisfying
biological needs to communicating with humans and the hereafter,
attempting to reach a differential emotional state or seeking good
health and longevity through the ingestion of appropriate
beverages. It includes papers from both biological and social
scientists and covers a fair range of societies from rural and
urban environments, and in continents and countries ranging from
Europe, Africa, and Latin America to Malaysia and the Pacific.
Igor de Garine, Emeritus Director of Research, CNRS, Paris, and
President of the International Commission for the Anthropology of
Food
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Regarding Cocktails
(Hardcover)
Sasha Petraske, Georgette Moger-Petraske; Contributions by Dale DeGroff
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R804
R677
Discovery Miles 6 770
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Regarding Cocktails is the only book from the late Sasha Petraske,
the legendary bartender who changed cocktail culture with his
speakeasy-style bar Milk & Honey. Forewords by Dale DeGroff and
Robert Simonson. Here are 85 cocktail recipes from his
repertoire-the beloved classics and modern variations-with stories
from the bartenders he personally trained. Ingredients,
measurements, and preparations are beautifully illustrated so that
readers can make professional cocktails at home. Sasha's advice for
keeping the home bar, as well as his musings, are collected here to
inspire a new generation of bartenders and cocktail enthusiasts.
The purpose of this book is twofold: to supply the reader with a
basic knowledge about wine, and to develop the expertise necessary
to successfully match wine with food. It is a book of concepts, not
a long list of wine-food pairings. The concepts are simple,
logical, and easy to understand. After reading this book, the
pleasure you derive in pairing wine with food will be greatly
enhanced by your newly acquired knowledge of the culinary arts. "
This book is extremely readable. I especially like the
organization, which makes it a great educational tool for wine
novices as well as connoisseurs." -David Rosengarten, author of Red
Wine with Fish
The beer-lovers' bible is fully revised and updated each year to
feature recommended pubs across the United Kingdom that serve the
best real ale. The GBG is completely independent, with listings
based entirely on evaluation by CAMRA members. The unique breweries
section lists every brewery - micro, regional and national - that
produces real ale in the UK, and their beers. Tasting notes for the
beers, compiled by CAMRA-trained tasting teams, are also included.
This is the complete book for beer lovers and for anyone wanting to
experience the UK's finest pubs.
The worldwide bestseller - 1/4 million copies sold 'Written by a
World Barista Champion and co-founder of the great Square Mile
roasters in London, this had a lot to live up to and it certainly
does. Highly recommended for anyone into their coffee and
interested in finding out more about how it's grown, processed and
roasted.' (Amazon customer) 'Whether you are an industry
professional, a home enthusiast or anything in between, I truly
believe this is a MUST read.' (Amazon customer) 'Informative,
well-written and well presented. Coffee table and reference book -
a winner' (Amazon customer) 'Very impressive. It's amazing how much
territory is covered without overwhelming the reader. The abundant
photos and images are absolutely coffee-table-worthy, but this book
is so much more. I think it would be enjoyable for an obsessed
coffee geek or someone who just enjoys their java.' (Amazon
customer) For everyone who wants to understand more about coffee
and its wonderful nuances and possibilities, this is the book to
have. Coffee has never been better, or more interesting, than it is
today. Coffee producers have access to more varieties and
techniques than ever before and we, as consumers, can share in that
expertise to make sure the coffee we drink is the best we can find.
Where coffee comes from, how it was harvested, the roasting process
and the water used to make the brew are just a few of the factors
that influence the taste of what we drink. Champion barista and
coffee expert James Hoffmann examines these key factors, looking at
varieties of coffee, the influence of terroir, how it is harvested
and processed, the roasting methods used, through to the way in
which the beans are brewed. Country by country - from Bolivia to
Zambia - he then identifies key characteristics and the methods
that determine the quality of that country's output. Along the way
we learn about everything from the development of the espresso
machine, to why strength guides on supermarket coffee are really
not good news. This is the first book to chart the coffee
production of over 35 countries, encompassing knowledge never
previously published outside the coffee industry.
Belgians take their beer seriously. With over 400 (!) breweries in
Belgium, there are many beer-related stories and histories to tell.
In this book, beer connoisseur and storyteller Erik Verdonck
focuses on the best 50 breweries in Belgium, large and small. He
relates the most interesting, amusing and surprising anecdotes that
have been gathered together in this one volume.
WINNER 'BEST BRANDY & COGNAC BOOK UK' IN GOURMAND WORLD
COOKBOOK AWARDS. This superb little book contains a selection of 50
brandy recipes, from best-loved blends such as Memphis Belle,
Strawberry Daiquiri and Sidecar to trendy new mixes such as
Sundowner, Stinger and Dizzy Dame. The book's introduction outlines
the history of brandy and its increasing popularity amongst
cocktail connoisseurs, and describes the different types of brandy,
from the finest Cognac and Armagnac from France, to the Spanish
Brandy de Jerez, the Greek Metaxa and the Latin American Pisco.
There are guidelines on how to serve brandy, the specialist
equipment you will need and the best types of glasses to use. There
are step-by-step instructions on the tricks of the trade, such as
crushing ice, frosting glasses, and making fruit twists, as well as
professional bartending tips. The recipes explain the cocktail's
history, include anecdotes, and give expert tips on how to prepare
and serve the finished drink. From the classic Brandy Alexander and
Lake Como to Apple Sour, Brandy Melba, Savoy Hotel and The Last
Goodbye; whether you are planning a fabulous cocktail party or
seeking to impress your dinner guests with a cheeky aperitif; this
book will help you enjoy brandy in a myriad of ways.
Shortlisted for the 2017 Andre Simon Food and Drink Book Awards
Beer is the most popular alcoholic drink on the planet, but few who
enjoy it know much about how its four ingredients - malted barley,
hops, yeast and water - miraculously combine. We've been brewing
and drinking beer for thousands of years, without understanding how
or why the brewing process works. In the Middle Ages, yeast was
called `godisgoode' because no one had any idea what fermentation
was. Malting barley, too, has for centuries seemed genuinely
wondrous: it's only in the last 200 years that science has
identified and understood how man and yeast work together to gently
(or not so gently) persuade this humble grain to give up its sugary
stash for fermentation into beer. From the birth of brewing (and
civilization) in the Middle East, through an exploration of water's
unmurky depths and the surreal madness of drink-sodden
hop-blessings in the Czech Republic, to the stunning recreation of
the first ever modern beer - Miracle Brew is an extraordinary
journey through the nature and science of brewing. Along the way,
we'll meet and drink with a cast of characters who reveal the magic
of beer and celebrate the joy of drinking it. And, almost without
noticing, we'll learn the naked truth about the world's greatest
beverage.
Answer all your liqueur-making questions in one handy book, with
The Little Book of Questions on Homemade Liqueurs. This book will
guide you through the liqueur-making process, including a brief
history of liqueur, what equipment you'll need and essential
techniques. It also contains a wide variety of recipes to try, from
traditional old-time recipes to creative modern twists. For
liqueur-making novices, and even those with a little experience,
The Little Book of Questions on Homemade Liqueurs is simply a
kitchen essential. The Little Book of Questions Series offers a
collection of fun and unique practical guides on a wide range of
subjects. These essential books contain a wealth of information and
handy tips in an easy to digest Question and Answer format.
Veuve Clicquot champagne epitomizes glamour and style, with tribute
paid everywhere from Lord Byron to Casablanca. But who was this
young widow - the 'Veuve' - Clicquot, whose champagne sparkled at
the courts of France, Britain, and Russia, and how did she rise to
celebrity and fortune? Newly widowed, she assumed the reins of the
fledgling wine business she and her husband started, steering it
through huge political and financial reversals to succeed as a
single woman in a man's world. Visitors flocked to see this
cultural icon and taste the vintages she imbued with magic. As much
a fascinating journey through the process of making this
temperamental wine as a biography of a uniquely tempered woman,
"The Widow Clicquot" is a read to savour.
Preparing a first-class cocktail relies upon a deep understanding
of its ingredients, the delicate alchemy of how they work together.
In The Curious Bartender, Tristan Stephenson explores and
experiments with the art of mixing the perfect cocktail, explaining
the fascinating modern turns mixology has taken. Showcasing a
selection of classic cocktails, he explains their intriguing
origins, introducing the colourful historical characters who
inspired or created them. Moving on, he reinvents each drink from
his laboratory, adding contemporary twists to breathe fresh life
into these vintage classics. Stay true to the originals with a
Sazerac or a Rob Roy, or experiment with some of his modern
variations to create a Green Fairy Sazerac topped with an absinthe
'air' or an Insta-age Rob Roy with the 'age' on the side. Also
included is a reference section detailing all the techniques you
will need, making this an essential anthology for the cocktail
enthusiast.
Financial Times Best of Books 2021 In Your Home Izakaya, chef Tim
Anderson explores the 'anything goes' concept of izakaya by
showcasing over 100 flavour-packed recipes. Izakaya began as sake
stores that allowed their customers to drink on the premises, and,
over time, they began to serve food as well. The food is simple to
prepare but big on flavour, making it conducive to sociable
snacking in between gulps of booze. From Radish and Watercress
Salad and Sweetcorn with Soy Sauce Butter, to Spicy Sesame Ramen
Salad and Udon Carbonara with Bacon Tempura, the recipes are
impressive yet simple to achieve and no specialist equipment is
needed. Plus, it includes a guide on how to stock a Japanese bar as
well as how to knock up a few choice cocktails. Full of delicious
dishes, Your Home Izakaya is perfect for anyone wanting to make
show-off food fit for a dinner party with minimum fuss and maximum
fun.
Explore the Northeast through the most notable wineries, breweries,
and distilleries in the region! Drink the Northeast is your guide
to the wineries, breweries, and distilleries that call the
Northeast home. Explore the region and celebrate its rich history
while discovering your new favorite drink. This guide is perfect
for anyone who appreciates enjoying a carefully crafted drink in
the rolling hills or bustling cities of the Northeast.
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