More than 150 recipes featuring tequila as an ingredient. Appetizers, soups, salads, main dishes, breads, desserts and drinks. Includes fascinating tequila trivia. A unique cook book!

Discover the Many Rewards of Homemade Spirits Unique, Flavorful, Economical and Surprisingly Easy to Make

Today 's renewed interest in making wine and beer at home amounts to nothing less than a renaissance. No matter "why" you want to join the new generation of homebrewers to complement your cooking, to save money, or simply for a truly rewarding hobby "Strong Waters" will tell you "how."

In this do-it-yourself guide, Scott Mansfield makes a grand tradition accessible for today 's enthusiasts. Beginners will welcome his tips for getting started inexpensively with everyday materials, and experienced hobbyists will be inspired by recipes for longtime favorites and forgotten delights, including: Limoncello, the perfect aperitif to conclude an Italian dinnerPerry, apple cider 's sweeter cousin, made from pearsJalape o Wine, a healthy drink that doubles as a marinadeRhodomel, an ancient Grecian mead flavored with roses and honeySpruce Beer, a North American classic since colonial times

Worried that making your own spirits is complicated? Don t be "Strong Waters" covers everything from the basics of bottling to the science of sweetening. It 's surprisingly easy, and as eight pages of color photos illustrate, the results are tantalizing. "Cheers "

Originally published in 1896, Bariana: Recueil de toutes boissons amricains et anglaises-written by Louis Fouquet, head barman at The Criterion in Paris-is regarded as the first French cocktail book. Although the title implies there are many American and British mixed drinks in this volume, there are also creations that are truly unique to France within these pages. The barware that was also illustrated in this volume demonstrates the level of sophistication that Parisien bartenders were able to achieve in the thirty years after mixed drinks made their appearance in French drinking culture around 1862, when the wine industry was stuck a near-fatal blow with the introduction of phylloxera. This facsimile edition is reproduced from the 1902 edition found in the book collection at Exposition Universelle des Vins et Spirtueux on le de Bendor in southern France.

The grape and wine industry in North Carolina is now worth in excess of $30 million dollars. To assist North Carolina growers in the production of quality grapes for quality wines, a newly revised guide has been written for winegrape growers, called the North Carolina Winegrape Grower's Guide. This publication provides grape growers with practical information about choosing an appropriate site for a vineyard, establishment, and operation of commercial vineyards in North Carolina. It includes a new chapter on spring frost control and examines the pros and cons of active frost protection systems.

As the traditional British folk song that the rock group Traffic made famous in the 1970s and that lends its name to this book's title demonstrates, the battle against John Barleycorn was a losing one: "And little Sir John and the nut-brown bowl / Proved the strongest man at last." Ben Johnson's sweeping, highly readable, and extensively illustrated "spirited" overview of Arkansas's efforts to regulate and halt the consumption of alcohol reveals much about the texture of life and politics in the state-and country-as Arkansas grappled with strong opinions on both sides. After early attempts to keep drink from the American Indians during the colonial period, temperance groups' efforts switched to antebellum towns and middle-class citizens. After the Civil War new federal taxes on whiskey production led to violence between revenue agents and moonshiners, and the state joined the growing national movement against saloons that culminated in 1915 when the legislature approved a measure to halt the sale, manufacture, and distribution of alcohol-including that of Arkansas's substantial wine industry. The state supported national prohibition, but people became disillusioned with the widespread violations of the law. However, the state didn't repeal its own prohibition law until a fiscal crisis in 1935 required it in order to raise revenue. The new law only authorized retail liquor stores, not the return of taverns or bars. A final effort to restore laws against John Barleycorn in 1950 was rebuffed by voters. Still, there are a number of counties in Arkansas that remain dry and disputes over the granting of private club licenses continue to make news.

\u0022Thousands of years ago, before Christ or Buddha or Muhammad...before the Roman Empire rose or the Colossus of Rhodes fell,\u0022 Eric Burns writes, \u0022people in Asia Minor were drinking beer.\u0022 So begins an account as entertaining as it is extensive, of alcohol's journey through world-and, more important, American-history. In The Spirits of America, Burns relates that drinking was \u0022the first national pastime,\u0022 and shows how it shaped American politics and culture from the earliest colonial days. He details the transformation of alcohol from virtue to vice and back again, how it was thought of as both scourge and medicine. He tells us how \u0022the great American thirst\u0022 developed over the centuries, and how reform movements and laws (some of which, Burn s says, were \u0022comic masterpieces of the legislator's art\u0022) sprang up to combat it. Burns brings back to life such vivid characters as Carrie Nation and other crusaders against drink. He informs us that, in the final analysis, Prohibition, the culmination of the reformers' quest, had as much to do with politics and economics and geography as it did with spirituous beverage. Filled with the famous, the infamous, and the undeservedly anonymous, The Spirits of America is a masterpiece of the historian's art. It will stand as a classic chronicle-witty, perceptive, and comprehensive-of how this country was created by and continues to be shaped by its everchanging relationship to the cocktail shaker and the keg.

This definitive book offers the first focused guide for developing personal wine-selling skills. The authors' approach is based on a clear understanding of the principles, strategies, and practices used by leading wine professionals. Step by step, the authors explain how to develop relationships, understand customer needs, and deliver both products and sales presentations in an efficient and effective way. Based on the authors' over six decades of combined research, consulting, and teaching in personal selling skills, the book draws on their countless interviews and interactions with effective sales professionals in the wine and broader hospitality industries. Many of their ideas have been incorporated into the unique consultative selling skills framework they develop in this manual. The strategies they outline will be invaluable for all those seeking to start or enhance a career in wine sales. For anyone who wishes to pursue a career in the wine industry, whether their focus is distribution, retail sales, sommelier sales at a restaurant, or working in a winery tasting room, this book will be an invaluable launching point.