THE ACCLAIMED AUTHOR OF "JUDGMENT OF PARIS "EXPLORES THE THRIVING BUSINESS OF BARGAIN WINES AND OFFERS HIS RECOMMENDATIONS FOR THE BEST VALUES.
Is inexpensive wine any good? Award-winning author George M. Taber shows that it is, examining the paths to success of the world's best-selling bargain brands. Taber helps readers learn to trust their taste and make informed decisions when confronting wine lists, and reveals how innovators are turning the old "vin ordinaire "into something "extraordinaire."
"A Toast to Bargain Wines "is an accessible mix of history, business, and reference, and includes a two-part guide to the world's best buys: George's ten favorite bargains of every varietal (plus two splurges in each category), then ten value brands from twelve regions around the world. Casual wine drinkers and connoisseurs alike will benefit from this insider's guide to finding and enjoying good wine--at a great price.

Historians will enjoy this insight into the history of alcohol written by an expert in the field. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

Historians will enjoy this insight into the history of alcohol written by an expert in the field. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

Never pour out leftover wine again Use it to add flavor and sophistication to your cooking instead. Over 125 easy, step-by-step recipes encompass a range of international cuisine. Many are traditional dishes, while others are inventive, but all have a twist - the inclusion of wine to bring out flavor, and replace fat. Recipes are simplified for the everyday home cook with little time for the kitchen. From appetizers to desserts, make dishes such as Wilted Spinach Salad in Red Wine Vinaigrette, Turkey Meatloaf with Red Wine, Wine-Baked Mac & Cheese, Chicken Enchiladas in Red Wine Sauce, Zucchini Nut Risotto, and Molten Chocolate Lava Cakes with Port Cherry Sauce. Advice on selecting wines for cooking, pairing, and drinking is also included. Wine in the Kitchen is a valuable addition to any home cook's cookbook collection.

Historians will enjoy this insight into the history of alcohol written by an expert in the field. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

The Practical Distiller is a lively and informative guide to the methods and problems of distillation, as practised in early 19th Century America. Samuel McHarry's seminal work was written to encourage Americans to stop relying on imported liquors, and make more of their own. This slim volume certainly packs a lot in: how to obtain and keep good yeast, construct and maintain hogsheads, mash rye and other grains, prepare and use malt, distil vegetables and fruit, build, use and maintain a distillery and its equipment, factor in water and weather, create liquors, run a profitable business, raise animals on the waste produce and make fruit wines, mead, cider and several types of beer. The current editor has carefully checked the text and added a glossary of technical and archaic terms to assist the reader.

You don't have to be a wine expert to enjoy wine, but learning how to taste wine helps you to enjoy it more. Wine is the artistic representation of a landscape: It tells a story of sun, rain and soil and shows us the passion of those who created it. Appreciating the artistry in a glass of wine turns the basic routine of eating and drinking from an everyday occurrence to a celebration of life. The energy we put into understanding and appreciating wine - as opposed to simply swallowing it - makes life a little richer. This book eliminates the intimidation of drinking fine wine, no matter if you prefer red wine, white wine or you don't know the difference It is a great wine tasting guide for begining wine tasters and it also contains reference material for everyone. It is written in an easy to read format, and will explain how wine travels from the vineyard to the glass. This wine guide teaches you what to look for when tasting wine and it walks you through such wine rituals as ordering from a sommelier, going to or having a wine tasting and how to pair wine with food.

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.

Also The Manufacture Of Effervescing Beverages And Syrups, Vinegar And Bitters; Prepared And Arranged Expressly For The Trade.

This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone!

This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone!

About Mead
Mead is wine that is made with honey rather than grapes and it has a distinct sweetness and full bodied richness that can't be had from grape derived wine. It is famous for being the drink of choice during medieval times and it is now gaining a renaissance in popularity.

And mead is also famous for its flexibility in the fermenting. You can make it with any number of fruits or spices - giving it a wonderful varied flavor.

About This Book
Mead is not difficult to make and you can brew up your first batch in an hour. All it really takes is water, honey, and yeast. And this book is a clearly written guide to how to do it.

It has clear step by step directions on how to make five different types of mead including a spice mead, a fruit mead, a plain honey flavored mead and even a sparkling mead.

The book includes a short history of mead, a look at the different types and flavors you can make, a guide to the equipment needed (which isn't much), and a frequently asked questions section.

Mead is a drink that has been shrouded in mystery for centuries but now the secret to how to easily make it has been revealed in this book.

There is no argument the margarita is the most popular cocktail in the United States. There are many stories as to its origin, which I will cover, but the popularity of the margarita has stemmed from its simple ingredients, ease of mixing, and refreshing taste.

Margaritas come in a variety of flavors and have a limited number of ingredient substitutions, which make them popular cocktails for parties, relaxing times, and even for nights out on the town.

In addition to the history of the margarita and providing recipes, this book will give you brief instructions for choosing a serving glass, salting or sugaring the rim, how to choose between frozen or on-the-rocks, choosing a garnish, making simple syrup, and converting margaritas to virgin margaritas.

Whether you prefer the original margarita with tequila, triple sec, and lime juice or a more flavorful margarita, such as strawberry, raspberry, watermelon, or key lime, this book has you covered. Also included are some of the more extreme margaritas that include, but not limited to, the jalapeno margarita, Tabasco margarita, and even a margarita made with Jack Daniel's.

Pour you a fresh margarita, and enjoy reading through this book.

How to Test and Improve Your Wine Judging Ability (Third Edition)
by Irving H. Marcus
Updated and Edited by Heidi Butzine
Written over 35 years ago, the wisdom in "How to Test and Improve Your Wine Judging Ability" is timeless.
Even if you're not looking to become an "official" wine tasting judge, the author takes readers through the steps of understanding, evaluating and discussing wine. Useful to experienced and novice wine enthusiasts alike who want "to learn more about wine to enjoy it at its fullest" and be as good a wine judge as they can.
NEW EXPANDED VERSION:
includes insightful editor's notes... wine terms, aromas and flavors, grape varietals and regional wine styles comparison of today's popular wine rating systems wine aging guide and suggested comparisons for your own wine judging Comments about the book from over the years still stand today:
San Francisco Chronicle: "A good book to have."
Long Beach (Calif.) News-Post: "An important addition to wine literature; enjoyable and instructive."
Liquor Store Magazine: "Can help the retailer become a better judge of the wines he buys."
Los Angeles Times: "Helpful, concise and over nobody's head."
Vintage Magazine: "A concrete basis to the subjective art of wine tasting and evaluation."
San Francisco Examiner: "Games that measure the accuracy of a taster's perceptions."
Sunset Magazine: "Has many suggestions for post-graduate tasters."
Wine World Magazine: "A book for anyone who wants to develop his tasting ability or to find out how good it already is."
Beverage Industry News: "Can improve the imbiber's ability to make sound quality Judgements."
Chicago Tribune: "A meaty new treatise; a helpful handbook."
American Wine Society Journal: "No question of its overall value.

'This book is dangerous: I had a Boulevardier in my hand five minutes after opening it' Victoria Moore, Wine correspondent, the Daily Telegraph and BBC Good Food 'Cocktail making demystified at last! What a useful book' India Knight The cocktail scene has exploded in recent years and the bars are booming. From the classics to modern-day twists with infused spirits and tonics, vermouths and bitters, ordering a cocktail at the bar has never been so much fun. Which is great news for some but if, like the author, you really don't get out much, then it can feel like you're missing out on all the fun. Until now. Helen McGinn's Homemade Cocktails is full of recipes, hints and tips to help you re-write your at-home cocktail repertoire. From classics to the latest in cocktail fashions, this book helps you raise the bar whether it's to impress your guests or simply treat yourself. You'll find ways to use up what's in those bottles lurking at the back of the cupboard and knock up a fabulous cocktail in no time, adding instant glamour to any occasion.

The Mixellany Guide to Vermouth & Other Aperitifs explores the remarkable history of aromatized wines and spirits as well as the secrets of their production. When vermouth landed on American shores, it gave birth to an entire family of drinks from the Martini and the Manhattan to the Adonis and the Metropole. In Britain, the dry and sweet versions led to the Blood & Sand and the Matador. But why did Winston Churchill allegedly bow toward France instead of using vermouth in a drink? Why have various eyedroppers and atomizers been marketed to administer minute amounts of this aromatized wine into American drinks on both sides of the Atlantic? In cafes throughout Italy and France you can tell the time by the orders for tumblers and goblets of vermouth on the rocks. Argentines and Chileans love vermouth so much their cocktail hour is sometimes called l'hora del vermut the vermouth hour]. In some regions of Spain bodegas have barrels of vermouth to dole out for after-work aperitivos. Drinks historians and life-long vermouth lovers, Jared Brown and Anistatia Miller delve into the reasons why vermouths and other aperitifs have been so misunderstood and under-valued since the end of Prohibition in the United States and suggest why it is time to have a change of heart.

Historians will enjoy this insight into the history of alcohol written by an expert in the field. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

This book is thoroughly recommended for inclusion on the bookshelf of the home-brewing enthusiast. An expert on the subject writes a comprehensive account of yeast treatment throughout the ages. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

AN INTRODUCTION TO MAKING WHISKEY, GIN, BRANDY, SPIRITS, &c. &c. OF BETTER QUALITY, AND IN LARGER QUANTITIES, THAN PRODUCED BY THE PRESENT MODE OF DISTILLING, FROM THE PRODUCE OF THE UNITED STATES: SUCH AS RYE, CORN, BUCK-WHEAT, APPLES, PEACHES, POTATOES, PUMPIONS AND TURNIPS. WITH DIRECTIONS HOW TO CONDUCT AND IMPROVE THE PRACTICAL PART OF DISTILLING IN ALL ITS BRANCHES. TOGETHER WITH DIRECTIONS FOR PURIFYING, CLEARING AND COLOURING WHISKEY, MAKING SPIRITS SIMILAR TO FRENCH BRANDY, &c. FROM THE SPIRITS OF RYE, CORN, APPLES, POTATOES, &c. &c. AND SUNDRY EXTRACTS OF APPROVED RECEIPTSFOR MAKING CIDER, DOMESTIC WINES, AND BEER

The World full of experts that want to dictate us what to do and like. The pressure on wine consumer is such that quite often we find good even what we do not really like. This book give the reader the possibility to acquire the knowledge necessary to make up her/his own opinion about what they like. It also gives the reader the knowledge to be able to defy the self nominated experts. It is all about being able to know enough and understand enough to feel comfortable about your own taste and choice. It is the Declaration of Independence of the wine consumer.