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Books > Health, Home & Family > Cookery / food & drink etc > Beverages > Alcoholic beverages > General
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:
...and much more. Let "Low-Carb Cocktails" help you raise a glass to easy spirits, improved drinking habits, and a healthy, balanced life. Cheers
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!
"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." Visit Jolie and Lisa at www.novelwines.com
El objetivo de esta obra es mostrar como el vinificador puede, por analisis simples, conocer su producto en cada etapa de elaboracion y como puede determinar las correcciones a aplicar o las practicas a considerar para obtener el vino que desea y que podra vender.La primera parte del libro reagrupa algunas nociones generales relativas a los analisis del vino. Partiendo de un analisis efectuado por un laboratorio, se dan las definiciones de los terminos utilizados y una posible interpretacion de los resultados; despues indicamos los medios a poner en practica para poder realizaar por uno mismo los analisis mas comunes.A continuacion se describen los principales controles y analisis que pueden hacerse. Estos se dividen en dos series: los que conciernen a la vendimia y a la vinificacion, y los que conciernen a la conservacion y la estabilizacion de los vinos.Un capitulo esta dedicado a las "buenas practicas de elaboracion" que todo vinificador debe aplicar, ya sean destinadas a garantizar la seguidad del consumidor o a la calidad del producto.Y, para los que ya estan familiarizados con las tecnicas de analisis y vinificacion, esta obra es mas bien un recordatorio en el que encontraran rapidamente las dosis de los diferentes productos necesarios, los metodos de calculo de resultados y muchas otras informaciones practicas.
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!
"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.
Clyde May was the patriarch of a family from rural Bullock County, Alabama. He was a devoted father, a war veteran, and a churchgoer. He was also a moonshiner. This colorful memoir based on oral history interviews with May's son, Kenny, explores May's life and his passion for making good whiskey despite the risk of going to jail. Now the family tradition is taking a new twist, as Kenny and his siblings have established Alabama's first legal distillery to bottle and sell a distinctive whiskey based on the late Clyde May's recipe.
Frank J. Prial has written authoritative and entertaining wine articles for The New York Times for over 25 years. His pieces have delighted wine lovers of all ages with celebrations of old favorites and forays into new tastings from around the world. In Decantations, Prial's first book since Wine Talk was published in 1978, the wine master's finest columns are gathered on everything from imbibing with the Rothschilds in France to stalking Zinfandels and Chardonnays in Africa.
"A short, engrossing history of the concoction in all its variety."
Todd Wilbur shares his best-kept secrets for making knockoffs of your favorite drinks-right in your own kitchen and without spending a lot of money. Readers can re-create the delicious taste of America's best-loved brand-name soft drinks, beverages, dessert drinks, mixers, and liqueurs by following Todd's easy, step-by-step instructions. If it comes in a glass, cup, bottle, or mug, it's here for you to clone at home. Discover how to make your own versions of:
Plus: Dozens of specialty drinks from T.G.I. Friday's®, Chili's®, Hard Rock Cafe®, Outback Steakhouse®, Applebee's®, House of Blues®, Olive Garden®, Red Lobster®, Claim Jumper®, and many more of your favorite restaurant chains. Special Sample Recipe for: Starbuck's® Frappuccino® It was in 1995 that Starbuck's® stores started selling this frozen drink, one of the company's most successful new products. The Frappuccino® is blended with strong coffee, sugar, a dairy base, and ice. Each one is made to order and each one is guaranteed to give you a throbbing brain freeze if you sip too hard. The drinks come in several different varieties, the most popular of which I've cloned here for your frontal lobe-pounding, caffeine-buzzing pleasure. Make double-strength coffee by measuring 2 tablespoons of ground coffee per cup (serving) in your coffee maker. The clone will be even more authentic if you use Starbucks beans and grind them yourself just before brewing. Here now is an improved version of the recipe that was first posted here on this site, plus the new addition of a mocha version of one of world's coolest cold coffee drinks. Coffee 3/4 cup double-strength coffee, cold 1. Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using. 2. To make the drink, combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw. Caramel For this version, add 3 tablespoons of caramel topping to the original recipe above and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream. Mocha For this version, add 3 tablespoons Hershey's chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream if desired.
IT STANDS TO REASON THAT IF OUR FOODS ARE NOW LIGHTER AND MORE DYNAMIC, OUR WINES SHOULD BE ALSO. A longtime champion of the victimized wine consumer, Willie Gluckstern debunks the myths and misinformation surrounding the (allegedly) complex subject of wine. His straightforward advice includes:
Plus, the straight poop on oak, "the MSG of wine," a few well-chosen words for greedy restaurants and retailers ("Those bastards!"), and an unprecedented exposé of mass-market Champagne, including how to find the good stuff by cracking the secret label code. Irreverent, informative, and controversial, The Wine Avenger is indispensable for beginners as well as enthusiasts.
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 period of prohibition, from 1919 to 1933, marks the fault line between the cultures of Victorian and modern America. In "Domesticating Drink," Murdock argues that the debates surrounding alcohol also marked a divide along gender lines. For much of early American history, men generally did the drinking, and women and children were frequently the victims of alcohol-associated violence and abuse. As a result, women stood at the fore of the temperance and prohibition movements and, as Murdock explains, effectively used the fight against drunkenness as a route toward political empowerment and participation. At the same time, respectable women drank at home, in a pattern of moderation at odds with contemporaneous male alcohol abuse. During the 1920s, with federal prohibition a reality, many women began to assert their hard-won sense of freedom by becoming social drinkers in places other than the home. Murdock's study of how this development took place broadens our understanding of the social and cultural history of alcohol and the various issues that surround it. As alcohol continues to spark debate about behaviors, attitudes, and gender roles, "Domesticating Drink" provides valuable historical context and important lessons for understanding and responding to the evolving use, and abuse, of drink.
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