A complete reproduction of the Vintage cocktail Book "Burke's Cocktail & Drinking Recipes - with Recipes for Food Bits for The Cocktail Hour" from 1936. This fascinating classic cocktail book introduces the art and etiquette of mixing, serving and drinking wines and liquors. This book has the drink recipes that were popular in the bar, as well as how to serve them, the equipment, the food snacks that should accompany them, and drink measurements. Dedicated to all bartenders and cocktail lovers Feel free to take a look at our complete reprint catalog of VINTAGE COCKTAIL BOOKS at www.VintageCocktailBooks.com

Create refreshing, healthier drinks, from kombucha to herbal sodas and more, in your own kitchen. Since the relatively recent introduction of kombucha onto North American supermarket shelves, this healthy sparkling beverage has exploded in popularity. But can it be brewed at home, with the same tasty, healthy results? With this straightforward, accessible, and highly visual how-to guide, author Andrea Potter does away with specialist jargon and expensive or hard-to-find equipment, showing how sparkling homebrews from kombucha to water kefir are definitely possible for just about anyone to make, and have fun doing it. Coverage includes: Basic fermentation science Controlling fizz, acidity, and alcohol content Secondary fermentation and adding flavours to the brew Wild-fermented sodas, using a ginger bug (a wild yeast culture) Recipes for kombucha's honey-fed relative, Jun, as well as for water kefir. Answering key questions including "where does all that sugar go?", "do I need to get a sitter for it when I go on holiday?", and "does this SCOBY look normal?", and including a comprehensive troubleshooting guide to help you keep brewing confidently and consistently, DIY Kombucha is ideal for foodies, urban and rural homesteaders, and health-motivated people - it's an essential addition to your DIY toolkit!

This is the most complete first edition * A reprint of the very first 1862 edition of Jerry Thomas' Bartenders Guide " How To Mix Drinks or A Bon Vivant's Companion ." This drink recipe book is probably the most famous bartenders' and cocktail book of all times, and it was the first real cocktail book ever published in the United States. This is a nostalgic and delicious homage to a drinking era that is gone but not forgotten. * In 1862 Thomas finished the Bartender's Guide (alternately titled How to Mix Drinks or The Bon-Vivant's Companion), the first cocktail book ever published in the United States. The book collects and codifies what was then an oral tradition of recipes from the early days of cocktails, including some of his own creations; the guide lays down the principles for formulating mixed drinks of all categories. This first edition of the guide include the first written recipes of such cocktails as the DAISY, the MINT JULEP. the FIZZ, the FLIP, Sour and many many more. Among other famous drinks are the BLUE BLAZER, the EYE-OPENER, the LOCOMOTIVE, the PICK-ME-UP, the CORPSE-REVIVER, and CHAIN-LIGHTNING. ****** This 1862 editions is the very first published edition, which has 238 pages (The 1887 edition, pulished 25 years later, has 132 pages only) ******

A complete reproduction of the Vintage Cocktail Book "The Ideal Bartender" originally published in 1917. Tom Bullock became to be a well-recognized bartender of the time at St. Louis Country Club, where he served for government officials and other elite members. G.H. Walker, grandfather of George W. Bush was one of the big fans of Bullock's cocktails and wrote the indroduction. After publishing this cocktail book, Prohibition made Bullock's profession illegal, yet bartending culture was stronger than ever, bartenders were well paid and tipped for supplying public a illegal substance of alcohol. Bullock moved frequently and changed professions during the dry period, but kept bartending at St. Louis Country Club where people could still drink. The country club did not keep the records on him working there. Feel free to take a look at our complete Reprint Catalog of Vintage Cocktail Books at www.VintageCocktailBooks.com

A complete reproduction of the Vintage Cocktail Book bestseller "The Artistry Of Mixing Drinks" written by Frank Meier (RITZ Bar, Paris), originally published 1934. "Frank Meier's book enables one to enjoy at home or elsewhere the various drinks which he has made and served to a world-wide clientele. His many friends and admirers will welcome his work, which gives the secret formulas. Once more, even though absent, they will have those delicious drinks which Frank alone can serve." Dedicated to all cocktail lovers and bartenders. Feel free to take a look at our complete Reprint Catalog of VINTAGE COCKTAIL BOOKS at www.VintageCocktailBooks.com

First published in 1862, this seminal work in bartending was the first drink book ever published in the United States. Collected here by Jerry Thomas--America's most famous bartender--are dozens of cocktail recipes, from old standards to mixes invented by Thomas himself, including his trademark drink, The Blue Blazer. Guides for mixing drinks of all categories--including sours, fizzes, and highballs--are included along with instructions on using various bartending tools, from jiggers to ponies and beyond. This is a nostalgic and delicious homage to a drinking era that is gone but not forgotten.

Enjoy gourmet tea shop flavors made in your own kitchen Bring together the aroma of the sweetest flowers, as well as the tastes and health benefits of herbs in your everyday cuisine when you use the brewing and flavoring tips in "The Essence of Herbal and Floral Teas." Discover the exquisite taste of herbs and edible flowers used in brewing refreshing, stimulating, or calming beverages and delectable desserts. Delight in the herbaceous and sweet floral aromas featured in the delicious recipes for sweeteners, lemonades and spritzers, ices and frozen treats, sangrias and party punches, herbal and floral tisane blends, flavored tea blends, and confections. "The Essence of Herbal and Floral Teas" includes tips on cultivating herbs and edible flowers in your garden and preserving for future use year-round.

Author Mary El-Baz offers delightful recipes for aromatic and healthful herbal and floral teas, tisanes, beverages, and desserts including Lemon Mint Cooler, Nitey-Nite Tisane Blend, Chamomile Pear Cider, Jasmine Limeade, Fruity Mint Punch, Raspberry-Hibiscus Sorbet, Easy Lemon-Peppermint Ice, Candied Rose Hips, Raspberry and Violet Tartlets.

A delightful and amusing specialized cookbook aimed at the adventuresome experimental cook rather than the professional chef. A gem for tea lovers, but also available to those who like to try new things while fooling around in the kitchen.

If you enjoy the taste of tea-black, green or flavored-this book will open up a wide spectrum of dishes with distinctive flavors in canapes, appetizers, soups, salads, vegetables, meats, fish, fowl, smoked dishes, breads cakes, ice creams, cold cocktails and hot drinks.

Surprise your guests with something original

Food safety is one of today's major concerns. One important factor in food safety is cleaning and sanitation of the equipment used in the food, dairy, beverage, brewery and hospitality industry. Cleanliness is a relevant factor; the public consumes more and more prepared or semi-prepared foods. The consequences of contamination can be catastrophic for the public and the economic and legal implications for the producer can be devastating. There have been several large and medium size enterprises bankrupted by a national recall of their contaminated products. This book was prepared with the practical and technical experience of many years working on real cases, improving in general the cleanliness and sanitation of the equipment where the food or beverage was prepared and packed. Know and apply these principles and you will reduce costs and improve cleanliness and sanitation. It is complemented with more than 50 spreadsheets of the most useful and used calculations. It includes an updated bibliography and important commercial references.

Ever wonder why a home espresso machine won't produce espresso that tastes like it was made with a $7,000.00 Italian commercial espresso machine? Actually, it will The simple little tricks are revealed in this book We explain in detail how to make a perfect shot of espresso with your $70.00 home espresso machine, and then turn it into a perfect latte or cappuccino. And, as you know, that perfect shot of espresso is the basis for all those fancy $4.00 lattes, cappuccinos, and Americanos Also included is an overview of coffee and its origins, and coffee grading and roasting. How to grind coffee, how to cup coffee (with worksheets), and how to make perfect espresso drinks are all covered in this easy-to-read book We also address many of the common misconceptions about coffee, including French Roast is not from France, and Espresso is not a type of coffee bean Lots of delicious food and coffee drink recipes are included, along with hints and tips about cooking in general, like how to make a lump-free espresso cheesecake and how to make perfect fall-off-the-bone spareribs with coffee-ancho-chipotle chili BBQ glaze. Makes a handy reference book for yourself, and a perfect gift for those "coffee snobs" we all know and love

Whether you are interested in working as a professional bartender, want to learn how to make great tasting drinks for your family and friends, or simply want to have some idea what to order when you go out for a night on the town, this book is for you! Don't know much about liquor? Don't worry! No prior liquor knowledge is required. Now you can learn the basics of bartending - including free pouring, how to mix and serve more than 200 popular drinks, fun liquor history, and many great tips on how to get started in an exciting and lucrative bartending career! It's fun and easy! In no time you can be creating drinks such as Apple Martinis, Grape Nehis, Mai-Tais, Sex on the Beach, Lemon Drops, Hurricanes, Rum Runners, B-52's, Chocolate Cake, scrumptious daiquiris, tempting margaritas, beautifully layered shooters, and much more! Also included are valuable suggestions on finding employment, acing the interview, increasing customer satisfaction, responsible alcohol service, ways to increase tips, and even ideas on establishing positive working relationships with your coworkers and bar managers. Presented in an entertaining, yet straight forward manner, the recipes and techniques are easy to understand. This book has become the preferred training guide for bar managers and many professional bartending classes.

In this revised and updated edition of the most authoritative guide to coffee, Corby Kummer travels the country and the world to give you all the latest information you need to make a great cup at home: • The best beans and how to buy and store them • The grinder that's essential for great coffee • Incisive reports on brewing and espresso-making equipment and tips on how to get the best from them, with photographs of current models • A complete, up-to-date list of sources for beans, equipment and Fair Trade organizations

The history began in 1923, when bootlegger and boxing promoter Owen "Owney" Madden took over the Club Deluxe at 646 Lenox Avenue in Harlem and renamed it the Cotton Club. Madden enforced a strict color line at his club. While the Cotton Club featured many of the greatest African American entertainers of the era, such as Fletcher Henderson, Duke Ellington, Count Basie, Bessie Smith, Cab Calloway, The Nicholas Brothers, Ella Fitzgerald, Louis Armstrong, Nat King Cole, Billie Holiday, and Ethel Waters, it generally denied admission to blacks. In 1936, the managers decided that Harlem had become unfashionable, and moved the club downtown, to Broadway at 48th Street. In 1939, Charlie Conolly, head barman at New York's Players Club, was hired to standardize drink formulas and create new cocktails for the club. His recipes were privately published in 1939, one year before the demise of the club. This edition has been reproduced from a rare copy of the original "Cotton Club: 1939 Book of Mixed Drinks." It reflects the style, flavor and, unfortunately, the mild imperfections of the printing processes of that era.

The history of coffee is much more than the tale of one nonessential good-it is a lens through which to consider various strands of world history, from food and foodways to religion and economics and sociocultural history. A Rich and Tantalizing Brew traces the history of the coffee bean, beginning with its cultivation and brewing as a private pleasure in the highlands of Ethiopia and Yemen before its emergence as a common comfort, first in the Muslim world, then across the Mediterranean to Italy, other parts of Europe, and beyond to India and the Americas. At each of these stops the brew gathered ardent aficionados and vocal critics, all the while reshaping the social landscape. Taking its conversational tone from the chats often held over a steaming cup, A Rich and Tantalizing Brew offers a critical and entertaining look at how this bitter beverage, with a little help from the tastes that traveled with it-chocolate, tea, and sugar-has connected people to each other both within and outside of their typical circles, inspiring a new context for sharing news, conducting business affairs, and even plotting revolution.