Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

This book exposes the secret history of drink, from creative stimulant to addictive poison.This invigorating work traces the cultural history of convivial drinking before the concept of addiction overshadowed intoxication's reputation as a creative, philosophical, and spiritual force. Marty Roth's Drunk the Night Before illustrates altered consciousness from myth to contemporary life, laying bare the behaviors and beliefs, sacred and secular, invested in intoxication.From the days of antiquity to the twentieth century, Roth follows the often veiled language of intoxication through religion and aesthetics, poetry and art, popular festivals and film. In this sweeping work, he examines the cultural roots of love potions and the fountain of youth, drunkenness in Hollywood cinema, the religious concept of a spiritual high versus the condemnation of intoxication. Roth reinvigorates the currently rebuffed connection between intoxication and artistic creativity, taking up by turn the poet Anacreon and the canon of drink poetry-from classical Greek to the European lyric, Euripides' Bacchae and the figure of Socrates in Plato's Symposium, the heavy investment of Western philosophy in intoxication, and the concepts of the carnivalesque in Friedrich Nietzsche and Mikhail Bakhtin. At once deeply erudite and irresistibly congenial, this encyclopedic work makes critical sense of the long history of alcohol as potion and poison, as pharmakon and catalyst, revealing altered states as the hidden thread in the story of sensation and Western cultural consciousness.

A book that unravels the secrets of Pisco Punch, the magic and mysterious concoction of San Francisco, California, of the early 1900s. In an entertaining way, the narrative describes the saga of a protagonist obsessed with discovering the recipe of the secret beverage, long lost since the death of its creator in 1926. With the gift of being able to transport himself in time, he reveals little known historical anecdotes of San Francisco. The book climaxes presenting the recipe of the famous Pisco Punch for the benefit of all those who love history and pisco brandy. (254 pgs., 147 photographs and illustrations; a 30 pgs. essay is included - B&W) - 2007 - Gourmand Best of the World Winner "The Best Wine Literature Book of the World written in Spanish." Gourmand World Cookbook Awards 2007

This scarce antiquarian book is a facsimile reprint of the original. 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 for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

Finally, there's a book that's almost as much fun as having a couple of drinks. "Alcoholica Esoterica" presents the history and culture of booze as told by a writer with a knack for distilling all the boring bits into the most interesting facts and hilarious tales. It's almost like pulling up a stool next to the smartest and funniest guy in the bar. Divided into chapters covering the basic booze groups - including beer, wine, Champagne, whiskey, rum, gin, vodka, and tequila - "Alcoholica Esoterica" charts the origin and rise of each alcohol's particular charms and influence. Other sections chronicle "Great Moments in Hic-story," "Great Country Drinking Songs," "10 Odd Laws," and "Mt. Lushmore, Parts I-V." Additionally, famous quotes on the joys and sorrows of liquor offer useful shots of advice and intoxicating whimsy.

In "A Hedonist in the Cellar, " Jay McInerney gathers more than five years' worth of essays and continues his exploration of what's new, what's enduring, and what's surprising-giving his palate a complete workout and the reader an indispensable, idiosyncratic guide to a world of almost infinite variety. Filled with delights oenophiles everywhere will savor, this is a collection driven not only by wine itself but also the people who make it.
An entertaining, irresistible book that is essential for anyone enthralled by the myriad pleasures of wine.

This is a complete unabridged reprint of a very rare 1898 book, complete with the author's tales in search of all sorts of exotic cocktails, such as things were in the 19th century. Also includes chapters on beer, ales, and wines.

Mixologist: The Journal of the American Cocktail features works by noted cocktail authorities Christine Sismondo, Robert Hess, Gary Regan, LeNell Smothers, Gwydion Stone, Audrey Saunders, Dale DeGroff, Ryan Magarian, Darcy O'Neil, Jared Brown, and Anistatia Miller. The never-before-published articles presented in Volume Two focus on the origins of the word "cocktail" and profession of bartending. Christine Sismondo puts forth the politically-charged early historical record of the word "cocktail." LeNell Smothers explores the origins and evolution of the Colonial American classic, the Mint Julep. Gwydion Stone relates the story of the "Green Fairy"--absinthe. Gary Regan uncovers the true birth of the Cosmopolitan. Robert Hess relates the need for passion in the execution of the mixologist's art, while Dale DeGroff explains how to set up a successful bartending operation. Ryan Magarian shows how he developed a bar program for a cruiseship line. Anistatia Miller and Jared Brown sit down with Henry Besant and Dre Masso of the Worldwide Cocktail Club to discuss the future of cocktails from a British perspective. Audrey Saunders details the cold, hard facts about the second most important ingredient to go into a cocktail--ice. Our resident chemist Darcy O'Neil delves into a definitive and scientific discourse on sweet & sour mix. To close this volume, Robert Hess returns with the history of Bacardi Rums.

Washington State Winemakers is a way to know the allure of Washington State and its magnificent wines. Millions of years ago volcanoes and massive floods sculpted the State land and left in multiple areas unique soils for vineyards. The warmth of summer days and cool nights each year brings the grapes to fine ripeness. The author wrote about California wine country in 1970.He also has been an owner of a vineyard, a home winemaker, and an organizer of wine education tasting parties. He now brings to wine lovers and curious novices the stories of Washington Wine Quality Alliance members. The State wineries are small, medium, and large and each is special in their selection of grapes and ways of creating wine. Enterprising spirit is expressed in stories about their wineries in the book. The vintners interpret Nature s work in various ways to satisfy many different palates. Contact the author [email protected]

"Bartending for Fun and Profit!"

Bartending is an exciting and very lucrative career. Did you know that an average bartender can earn $100-$400 a night, in tips alone? Bartending is one of the fastest legal ways to make money, and is fun as well! You can make lots of new friends, work full or part time, pay off bills, put yourself through school, or buy a new car.Don't know much about liquor? Don't worry! Most people know only about four drinks (two of which are beers) Author and experienced bartender Chandler's approach is easy to understand, even for someone with little or no experience. He teaches you the secrets real bartenders use, so even a beginner can make drinks like a professional. Start right away making Apple Martinis, Grape Nehis, Sex on the Beach, Lemon Drops, Mai-Tais, Rum Runners, Hurricanes, B-52's, margaritas, beautifully layered shooters, coffee drinks, scrumptious daiquiris, and more. It's fun and easy! You will learn the terminology (so you can talk like a real bartender), fantastic drink recipes (including how to mix, pour, and serve over 200 popular drinks), and lots of great tips on how to get started in this exciting and profitable career.

Drive beyond the dusty provincial towns and the Chilean landscape is carpeted with 1?4 million acres of grapes that ripen perfectly in bright sunlight, warm days, and cool evenings. Labor, land, and grape prices are low, so Chilean wineries can make high quality wines at a fraction of the cost of those in California, Australia or Europe. Walker Elliott Rowe weaves a narrative of the Chilean people and culture, introducing the reader to many characters both inside and outside the wine business. The towering Andes Mountains are not the only item looming over the Chilean horizon-this progressive country, where the sentiment for socialism is strong, is still dealing with the ghosts of the former military dictator. Through his narrative, Rowe illustrates the irony of Chile's strong system of capitalism that leaves most people working long hours at low wages.

This is the story of how an American lawyer raised on Coca-Cola caused a revolution in the way wines around the globe are made, sold, and talked about.

The world's most influential wine critic, Robert M. Parker, Jr., has dominated the international wine community for the last quarter century, embodying the triumph of American taste. Using Parker's story as a springboard, author Elin McCoy offers an authoritative and unparalleled insider's view of the eccentric personalities, bitter feuds, controversies, and secrets of the wine world. She explains how reputations are made and how and why critics agree and disagree, and she tracks the startling ways wines are judged, promoted, made, and sold -- while painting a fascinating portrait of a modern-day cultural colossus who revolutionized the way the world thinks about wine.

Keep your body in shape and your taste buds happy in the Zone. .

Gloria Bakst, a former food expert at ZonePerfect Nutrition, presents her mouthwatering collection of meal plans and recipes that will keep you in the Zone. So "scrumptious" and so "simple" to make, you just won't believe it's . . .. .

"Breakfast . . ."
. Sunday Brunch Bagels with Smoked Fish
. Blueberry Smoothie. .

"Appetizers, Soups, and Salads . . ."
. Stuffed Mushrooms
. Shrimp Soup with Ginger and Snow Peas
. Arugula and Roasted Pear Salad. .

"Fish and Seafood . . . "
. Grilled Swordfish in Lime-Cilantro Sauce
. Baked New England Cod
. Mussels with Artichoke Hearts. .

"Poultry and Meat . . ."
. Chicken Stir-Fry with Almonds
. Sauteed Turkey Breast with Mushroom And Garlic
. Marinated Lamb Kabobs. .

"Tofu, Tempeh, and Other Vegetarian Main Courses . . . "
. Italian-Flavored Tofu Sausage with Vegetables
. Chili-in-the-Zone
. Zucchini Lasagna. .

"Vegetable Side Dishes . . ."
. Brazilian Black Beans with Salsa
. Oven-Roasted Orange Vegetables
. Grilled Eggplant with Hoisin Sauce. .

"Desserts and Snacks . . ."
. Sweet Crisps with Ricotta and Berries
. Summer Cherries Jubilee
. Almond Biscotti. .

150 easy-to-make recipes . . .
. 2 weeks of family-friendly menus . . .
. 1 ZonePerfect program for every lifestyle!
. .

"Lose weight. Increase energy. Improve health. Feel great," These are just a few of the amazing benefits of the Zone lifestyle, the perfect 40-30-30 balance of proteins, carbs, and fats that's scientifically proven to help you slim down, shape up, "and" satisfy your cravings for real food. But how do you juggleyour family, career, and busy schedule if your diet plan is hard to follow? It's easy with "ZonePerfect Cooking Made Easy,." .

Specifically designed for real people with real lives, this incredible collection of simple recipes and meal plans takes the hassle out of shopping, cooking, and eating "in the Zone." Food expert Gloria Bakst avoids the overly complicated "block" method of other Zone meal plans and provides a realistic alternative for people on-the-go. She's done all the work so you don't have to, creating a wide array of mouthwatering dishes that are perfectly balanced, surprisingly easy to cook, and unbelievably good. .

You'll learn how to: . . . Stock your pantry and shop using the book's handy food guide . Prepare delicious, balanced meals your whole family will love . "Eyeball" a restaurant menu to find Zone-friendly items so you can eat in the Zone wherever you go! . . .

For more than ten years, the Zone has proven to be a safe, effective way to eat well, feel better, and look your best. But that doesn't mean you have to work all day in the kitchen. All you need is "ZonePerfect Cooking Made Easy,."

There is a gold rush underway in Virginia. But the treasure under pursuit is not a precious metal. Rather, it is the grape. From Leesburg in the north down to Roanoke in the south, dot-com millionaires, celebrities, retired civil servants, and apple farmers are turning fallow pastures and orchards into row after row of European fine wine grapes.

Author Michael Sanders spent two years in the vineyards of southwest France with three families whose destinies are determined each year, every year, by the soil, the weather, and the quality of the grape, and shared with them the hopes of spring, the anguish of summer drought, and the mad rush of the fall harvest. In Families of the Vine, he offers a vivid, heartfelt portrait of these authentic winemakers in a fascinating, intensely human saga of strength, dedication, and savoir faire. Though their wines may differ, they all share a powerful, uncompromising passion for the timeless craft that defines them.

Are you maintaining a low-carb diet? Trying to cut your sugar intake? Or just trying to watch your weight...and still have fun? Look no further than this one-of-a-kind guidebook by famed low-carb guru Dr. Douglas Markham. Here you'll find a dazzling array of innovative recipes for easy-to-prepare, mouth-watering, low-carbohydrate cocktails and delicious high-protein snacks. You'll also discover:

• the safest, most effective way to follow a low-carb lifestyle in social circles
• how the kind of alcohol you ingest affects your brain and your body
• how to drink responsibly
• the preferred liquors, wines, and beers for stocking your bar
• sugar-free mixers, garnishes, and other ingredients to have on hand
• the nonalcoholic equivalents of today's most popular cocktails
• which low-carb protein-rich snacks can slow the absorption of alcohol

People everywhere are changing the way they drink to complement healthier lifestyles. Everyone wants low carb drinks, but very few people know how to make them! Here is the answer - a simple, quick guide that every bartender will love. * Great tasting recipes, based on drinks you already make. * Popular combinations, even exotics and shooters! * No math! The carbs are already calculated. * A simple shopping list helps get you started. * No stress! Make these drinks with minimal effort. Packed with fun tips, great recipes, and lots of hints on how to make your job easier, this book may become your next best friend!

The first annual volume of Mixologist: The Journal of the American Cocktail was published in April 2005 and featured works by noted cocktail authorities Dave Wondrich, Ted Haigh, Robert Hess, Gary Regan, Jared Brown, Lowell Edmunds, Paul Clarke, Audrey Saunders, Phil Greene, Anistatia Miller, and Darcy O'Neil. The never-before-published articles presented in this inaugural 200-page book focussed on the origins of six classic cocktails. Additional articles explored the legend of Antoine Amedee Peychaud, creator of Peychaud's Bitters; the history of Plymouth Gin; a definitive and scientific guide to simple syrup; and a look into the classic future of cocktails.

Boozy ice lollies you can make at home. The sun is out, the mercury is finally hitting 30 degees ... what better way to toast the start of summer than with a frozen cocktail - on a stick! With the onset of summer, the alcoholic ice-lolly trend is getting BIG. The adult popsicle market is one of the fastest-growing product areas in the ice cream market, with sales up 23% to GBP40m in the past year, according to Kantar Worldpanel. From high-end gourmet ice pops on the festival scene to mass-market popsicles that were a sell-out at Aldi, people's appetite for frozen booze is growing. Even Fortnum and Mason have produced their own alcoholic ice-lollies for the best people. But why go for shop-bought, when you can easily mix and freeze these drinks at home, and never spill a drop. This book provides 60 recipes for popsicles, slushies and ice-creamy frozen drinks, with stylish photography.

"Wine Chic Women" takes you from wine geek to wine specialist using creative techniques and practical advice. The editors of Novelwines.com bring 18 years of wine dilemmas, budgets and solutions together into a resourceful, yet entertaining, guide for the novice or experienced wine drinker. Give yourself a wine image makeover and reap the benefits of being a wine chic woman. Soon, you'll be serving, cooking with and buying wine confidently. "Get ready to lift your wine confidence to a new elevation, renew your wine image and become a wine chic woman!"

"This book is divine! Very pleasant reading with much knowledge from the writers imparted to the readers. Like women, wine ages beautifully with tender love and care."
--Richard and Cristina Partridge, Richard Partridge Wines, Napa Valley, California.

Visit Jolie and Lisa at www.novelwines.com

"Shepard's Guide to Mastering French Wines" makes you an authority on the finest French wines. Explore the vineyards region by region. Then throw away those misleading point scorecards as you develop your own wine taste.

What They Are Saying About Shepard's Robbie Cutler Diplomatic Mystery Series "Bill Shepard has adroitly used his encyclopedic knowledge of Bordeaux and the region to weave a fascinating story. If you like Bordeaux wine read "Vintage Murder,"" - Evan Galbraith, United States Ambassador to France 1981-1985. ""Murder On The Danube" is very well written, very informative and very entertaining. Reminds me of Eric Ambler's "A Coffin for Demetrios,"" - John Goodspeed, Star/Democrat.

Whether you're a lifelong New Yorker or you're visiting for the first time, when you're in the Big Apple you're in food heaven - a nosher's paradise where you can find the freshest and most authentic foods of any cuisine in the world, from steaming soup dumplings to Persian Kebabs, Moroccan tagines, Chinese bubble tea, Senegalese ginger beer, Colombian cholados, kosher focaccia bread, the freshest Italian cheeses, Guyanese roti and more!

In this thorough and user-friendly book, passionate New York food guide Myra Alperson takes readers on her popular tours around town. Organized by borough and divided into easy-to-follow walks -- each of which can be done in an afternoon -- she points readers to the best ethnic restaurants, cafes, bakeries, tea houses, take-out stores, specialty shops, produce stands, supermarkets, and other food hot spots.

From generations-old favorites to vibrant newcomers, the delicious discoveries and include the best:

- Indian, Greek, Brazilian, Cuban, Romanian, Irish, Chinese, Afghan and Thai spots in Queens
- Italian, Kosher, Caribbean, Polish, Scandinavian, Russian and Moroccan delights in Brooklyn
- Chinese, West African, Soul Food, Mexican, Dominican, Korean and Turkish finds in Manhattan
- Sicilian, Albanian, Jamaican and Cambodian delights in the Bronx
- And much more.

You'll also discover: New York's last authentic beer garden * where to buy Chilean hot dogs and Brazilian pizza* the newest wave of Egyptian markets * the last Kosher market in Brighton Beach and the only Norwegian market in New York City * fun and delectable side trips * vegetarian and kid-friendly finds * cultural information for each neighborhood, along with info on the best parks, museums, gift shops, and bookstores.

Complete with subway, bus, and car directions along with detailed maps of each neighborhood covered, Nosh New York turns an afternoon in the city into a delicious food adventure.

An indispensable book for every wine lover, from some of the world's leading wine experts.

Where do wine grapes come from and how are grape varieties related to one another? What is the historical background of each one? Where are they grown? What sort of wines do they make?

Using cutting-edge DNA analysis and detailing almost 1,400 distinct grape varieties, as well as myriad correct (and incorrect) synonyms, this book examines grapes and wine as never before. Here is a complete, alphabetically presented profile of all grape varieties of relevance to the wine lover, charting the relationships between them and including unique and astounding family trees, their characteristics in the vineyard, and--most important--what the wines made from them taste like.

Presented in a stunning design with eight-page gatefolds that reveal the family trees, and a rich variety of full-color illustrations from Viala and Vermorel's century-old classic ampelography, the text will deepen readers' understanding of grapes and wine with every page. Combining Jancis Robinson's worldview and nose for good writing and good wines with Julia Harding's research, expertise, and attention to detail plus Dr. Vouillamoz's unique level of scholarship, Wine Grapes offers essential and original information in greater depth and breadth than has ever been available before. This is a book for wine students, wine experts, and wine lovers everywhere.

The Pilgrims drank cider as they sailed to America aboard the Mayflower. John Adams had a tankard of cider every morning at breakfast. After a long day on safari, Ernest Hemingway liked to kick back beside the campfire with a glass of cider. And Robert Frost saluted his favorite beverage with a poem titled ?In A Glass of Cider.? Neck and neck with brewing beer at home is the resurgence of making cider. Whether sweet, hard, blended, or sparkling, trend watchers say cider, once the preferred beverage of early America, could very well become the drink of the future. (Hard cider is the fastest growing segment of the beverage industry.) Keeping pace with the commercial cider producers are small-scale and individual cider makers who have discovered how easy it is to make their own. After all, the only ingredient you need is an apple. In this updated edition of Cider, Annie Proulx and Lew Nichols take you step-by-step through the process that renders fruit into a refreshing drink. In addition to learning about the equipment you?ll need to make a glorious cider, Proulx and Nichols also discuss the pros and cons of various types of apple presses ? from traditional heavy grinders to sleek hydraulic presses. You?ll also learn about the glass bottles vs. wooden barrels debate; how to filter, fine, and rack your cider; and where and how to store it. Proulx and Nichols provide detailed recipes for making six types of cider: still, sparkling, champagne, barrel, French, and flavored, with advice on which apples to use to achieve a tart, aromatic, astringent, or neutral quality in your cider. In fact, this book is brimming with expert advice on cidermaking. If you want to plant your own apple orchard, this book has an entire chapter that lists which cultivars of apples thrive in which parts of the United States and Canada, along with each cultivar's characteristics and when it is ready for harvesting. Another chapter explains how to care for an orchard, from improving the soil to pruning and thinning the trees to fighting off pests and wildlife. Once a cidermaker has learned how to make excellent cider, he or she is likely to look for further fields t o explore. With that in mind, the authors include a chapter on making cider vinegars and brandy and using cider in cooking.

Finally, Proulx and Nichols walk you through the latest federal regulations covering the production and sale of homemade cider in the United States and Canada, and they familiarize you with the kind of impact state and provincial laws can make.The clear, simple language, numerous illustrations, and detailed step-by-step directions make it easy for even novices to become skilled cidermakers. This revised edition of the classic handbook is a complete guide for anyone who wants to discover the pleasure of making ? and drinking ? fresh cider.