Home Production of Vodkas, Infusion and Liqueurs is another first of its kind book from Stanley and Adam Marianski. This is not just a collection of recipes, but a set of rules that govern the process of making vodka and other alcoholic beverages. A quote from the book: "From the start, we decided not to write another recipe book. A collection of recipes does not make a person proficient in a new skill. You have to know the How and Why of making spirits; you have to know the rules that govern the process. First of all you have to realize that alcohol is just a tool, albeit a very important one. Once you understand how to manipulate the properties of alcohol, the rest will fall into place." To get the reader started, a collection of 103 detailed recipes are included, which can be studied and used as a reference. By carefully reading this book you will discover that producing new spirits is almost like cooking, one needs to first know the basics and then let the imagination run wild. Everything falls into place and making new drinks becomes routine. After practicing the technique of creating drinks a couple of times, the spirits will consistently be of high quality, become crystal clear and look beautiful. The process can become an art form.

The Annual Manual for Bartenders, 2013, is the third book in this series, and this edition focuses primarily on women in the bar industry, and how they have contributed to the craft of the bartender. Find here, also, tributes to various barbacks, the unsung heroes of mixology, and advice from seasoned bartenders on how to improve your bar skills. "Never stop learning," says gaz, "it helps you keep your job, and it keeps you humble and young, all at the same time. What could be better than that?"

You need to read this book if: *You want to learn how to make cider in your kitchen with no equipment but a plastic bottle? *You want to learn about cider, how it is traditionally made all around the world and its fascinating history? *You want to learn how to cook with cider *You want to learn about cider's health giving qualities? *You want to know about apples, their fascinating origin and the different apple varieties that produce beautiful blossoms and fruit with wonderful flavours? If your answer is yes you owe it to yourself to find out more.

Description of 130 wine grape varieties used in Australia, the wines made from them cross referenced to Australian wineries and regions. As Australian wine consumers tastes change they are demanding new wine experiences. innovative Australian grape growers and wine makers are turning to new varieties and reviving older ones to significantly increase the range of wine varieties available. At the same time consumers are seeking more information about the new varieties. This book provides a guide to the varieties now being used. It is aimed at the adventurous wine lover but will provide a useful reference for students and all those in the Australian wine Trade. 130+ wine varieties are described and over 1600 winers are listed, along with the 60 plus Australian wine regions. Some of the material in this Book was previously published as Emerging Varietal Wines of Australia (2006) but the data has undergone considerable expansion and updating

A swift half, a cheeky tipple, a tall glass of something special - the world of drink is full of delights, fit for any occasion. Celebrate the joy of aqua vitae with this collection of wit and wisdom from the most quotable quaffers!

This detailed book will take you through every aspect of making whiskey. This historic book is the ultimate guide to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain.

This concise book written by a 20 year Napa Valley wine industry veteran gives wine enthusiasts an inside look into the industry that creates the product they enjoy. It gives them this inside perspective from the outside of the package, the wine's label. All required and non-required items that appear on US wine labels are explained to further the casual to serious wine drinkers enjoyment and understanding.

Fermented beverages are a delicious and easy way to add probiotic bacteria to your diet.
If you're eating a diet high in store-bought or processed foods, you're likely lacking the healthy bacteria needed by your body to properly digest and absorb nutrients from the food you eat. "fermenting vol. 2" covers how to create delicious fermented beverages packed full of these probiotic cultures.
The following topics are covered in this handy guide: What fermented beverages are and why they're so good for you.What happens during the fermentation process.Common types of fermented drinks.Starter cultures and how to use them to your advantage.Why probiotic beverages are best consumed in small amounts.Beneficial bacteria: All bacteria aren't bad. This book includes detailed recipes for making and flavoring the following cultured drinks: Milk kefir.Water kefir.Kombucha tea.Fermented sodaAmazake: The fermented rice drink.Boza: The (possibly) breast-enhancing beverage.Acidophilus milk.Traditional buttermilk and cultured buttermilk.Filmjolk.Matsoni.PiimaKvass.

One of the most complete histories of wine in France was written in the eighteenth century, a long chapter within Le Grand d'Aussy's masterwork on French food and wine (hopefully but misleadingly titled "History of the private life of the French from the origin of the nation until our days"). Le Grand starts with the Gauls, Greeks and Romans and the introduction of wine into France before discussing its development over the centuries and the appearance of the retail trade - merchants, taverns, inns - where wine could first be bought "by the pot." Starting with the first earthen vessels and wineskins used to transport wine, he traces the appearance of that useful microtechnology, the bottle. Drawing (as he does throughout) on a wealth of earlier authors, Le Grand lists the various wines that had been most popular over the centuries and then gives a brief look at some of the most commonly used grapes. He touches on wine from unexpected places such as Brittany, Normandy and... Paris, which for centuries was known for its wine before detouring for some pages into a squabble between Burgundy and Champagne. The French also drank foreign wines, including, once, those of Gaza and Cyprus, and he casts a glance at those before describing the ways in which wine could be used as a gift or payment and the celebrations associated with it. He ends with a look at "artificial wines," the highly flavored ancestors of todays cocktails and with the misnamed "fruit wines." Though frequently cited in culinary texts, Le Grand's masterwork is rarely translated at length and this new modern translation is a rare opportunity to experience the scholarship and lively tone of this classic work directly.

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.

"Secrets of the Wine Whisperer" is an informative, enjoyable and Very Funny chronicle of an innocent couple's descent into wine appreciation. From "how to select a wine glass" to "is a cork really needed" to "how the wine ratings work," the book is filled with vitally useful (and often hilarious) information for both the wine newcomer and experienced enthusiast. The "Wine Whisperer" is not in the wine business and does not make a living from the wine trade. His "ordinary person's" voice brings a sense of discovery that will touch and amuse both the wine beginner and confirmed collector.

"Mark Brown writes so exquisitely about eating, drinking, and rambling that I half believe I was there with him - and knowing that I wasn't, I long to be." - James Oseland, editor-in-chief of Saveur and author of Cradle of Flavor

An Orthodox Greek combines a love of music with a living in hot dogs. A punk rocker drives a tour bus to Walla Walla wine country and goes rogue. A garlic farmer eats enough raw cloves to perfume his sweat but not enough to repel vampires. A French innkeeper serves a version of pork and beans as old as the crusades. A champion of heritage breed pigs with a radical idea of eating local gets a punch in the snout. Food writer Mark Brown eats and drinks his fill, then regurgitates it for posterity and enlightenment. Historical, anecdotal, poetical, and even a little edible, "My Mother is a Chicken" will reorder the pantry of your mind.

The main ingredient of any mead is honey. Imagine what it takes to make a single pound of honey. Thousands of bees must visit 2 million or more flowers. Both the flavor and the color of the honey depend on the kind and variety of the flower that the nectar comes from. Clover honey for example is light in color and mild, while honey from buckwheat is much darker and stronger too. Honey is rich in simple sugars; dextrose and laevulose and contains more calories than ordinary sugar as well as sodium, iron and potassium. It is probably mans oldest sweet food. In many early civilizations, it was extolled as food for the gods, as a gift from the gods or as a giver of immortality. The Egyptians, Greeks, Romans, and other ancient peoples used honey in making cakes and candies as well as beverages. It was also used to make salted meat more palatable, hence honey hams. Wherever there was a large orchard there was sure to be an apiary. It was very common for households to have a small orchard as well as a small apiary, or for locals to get together and contribute the honey that had been gathered over the summer to a brewer who would make mead for them. There are several different types of honey that can be used for mead but the most common is a good clover honey. Clover honey gets its name from what the bees make it out of. You can also acquire a raspberry, apple, orange, peach, or other fruit honey. You can use almost any honey in the making of mead. Strongly flavored honeys (orange blossom, buckwheat, wild flower) generally work best for Metheglin while clover honey works well for fruit meads and will result in a very delicately flavored and light gold color, but very light honeys (like alfalfa) are not very suitable as they give poor flavor and almost no color. I do use raspberry or other fruit honey when making mead with that particular flavor. If you plan to make traditional mead (honey and water) then you should use a stronger flavored honey as this will be the single thing that will give your mead its character.

gaz regan's Annual Manual for Bartenders, 2012 is the go-to book for professional bartenders worldwide. The Joy of Mixology, regan's groundbreaking 2003 work, has become required reading for staff members at many of today's top cocktail lounges, and this new book is, in many ways, a sequel to that best-selling title. And the success of gaz regan's Annual Manual for Bartenders, 2011 proves that point, reaching the Top 50 Books in the Spirits & Cocktails category on Amazon. gaz regan's Annual Manual for Bartenders, 2012 is directed specifically at working bartenders, not consumers, and this not only makes it stand apart from every other book in this genre, it also adds appeal directly to the men and women who actually hold forth from behind the mahogany. The Annual Manual is a book that bartenders can call their own. What's inside? The Mindful Bartender chapter in last year's Annual Manual caused a ripple that was felt throughout the global bartending community, and Regan followed it up with Mindful Bartender presentations in Chicago, New York, Los Angeles, Beirut, and Dubai. This year's edition highlights some of the bartenders who employ mindfulness at work, and have had some amazing results, along with a few more wisdom from gaz himself. The chapter titled Bartender Quotes of the Year highlights what thoughtful, caring, and sharing bartenders have said in print over the past 12 months that are sure to inspire the best in everyone who stands behind the stick. A new section titled Bartenders' Bartenders of the Year features this year's "best of the best" dedicated professionals as recommended by their peers and colleagues. Out of the 500+ suggestions received by gaz, the nine featured bartenders proved they truly are top shelf. Recipients of the 2011 "Fabulous Bartender of the Year" gazzer Awards held during the Manhattan Cocktail Classic-including Andy Wells, Anthony DeSerio, Chad Doll, Duggan McDonnell, Jackson Cannon, Jason Littrell, Jessica Gonzalez, Lynnette Marrero, Lynn House, Neyah White, Salvatore Calabrese, and Stan Vadrna-are now joined by an international bevy of 19 new recipients who now possess a coveted gazzer bobblehead of their own. This year gaz also presents at some of the best Bar Bloggers of the year and highlights some fabulous bar geekery before he signs off for the year. Add to this the second part of his serialized autobiography, you have a veritable compendium of a book, put together with love and kisses by a bartender, for bartenders. For bartenders everywhere, no library is complete without this book, a collector's reference book that will get frequent use for years to come.

Master of Wine and Chef Tim Hanni MW was hailed as the Wine Antisnob by the Wall Street Journal for his work in understanding consumer wine preferences and revolutionary concepts for wine and food pairing. This introductory volume for The New Wine Fundamentals wine education program is based on two decades of research by the author and many research colleagues.

"Why You Like the Wines You Like; changing the way the world thinks about wine" introduces the physiological and psychological factors that shape personal wine preferences. It offers empowerment to wine drinkers at all levels and is a truly game-changing approach to the subject of the enjoyment of wine and wine with food.

Why You Like the Wine You Like also looks at the countless myths and lore associated with wine and provides insights and an information for anyone interested in wine history.

Hanni's wine and food principles were adopted last year and taught as part of the Advanced Diploma curriculum for the Wine & Spirits Educational Trust. ""Wine and food pairing is has become an imaginary and metaphorical exercise with little basis in reality," Hanni says. "I am on a mission to have everyone pair wines with the diner, not the dinner.""

""I have spent many hours with Tim wrestling with some of his ideas while they were still in the formative stage. It was both an exhilarating and an exhaustive experience. With a broad and deep knowledge of wine and food history as well as their complexities, he is not afraid to challenge the way things are done and suggest alternatives. He's not dogmatic in his beliefs, but he demands that conventional thinkers think again. You may not agree with all his conclusions, but I promise he will make you think."" George Taber, author of the bestseller The Judgment of Paris and A Guide to Bargain Wines and former correspondent and editor for Time magazine

The home brewer will find this article about brewing waters of much interest. 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.

Mezcal, the smokier, darker and more sensual spirit from Mexico, has arrived. It isn't tequila, althought the two are related. Rather, mezcal is an artisanal spirit derived from the agave plant. It is in ascendance, praised for its authenticity and traditional craftsmanship. Mezcal is life, which means it is an adventure. To discover mezcal is to discover your own soul. Here, this authoritative book helps you discover Mezcal - the history, the creation of the product, the ways it is consumed, enjoyed and appreciated - the complete mystique.

Want to know where exceptional wines of world-class quality are to be found in Colorado? Colorado's red gold is waiting to be mined with glass in hand and taste buds at the ready. Yes, Colorado wine has come of age. You will be introduced to prestigious "best in the world" wines, grapes of excellent quality, winemakers with impressive training and, most importantly, wines that can compete with any region in the $20 to $40 range - and win. They have It's time to experience world-class wines in world-class mountain splendor. As a bonus, learn to taste with your emotions and increase the pleasure of wine. This premier guide to Colorado wines will: - Introduce you to the red grapes and wines of Colorado - Educate you about Colorado wine, its wineries, and winemakers - Fascinate you with how wine is made in Colorado - Direct you to quality in your chosen style of wine - Let you see the wines through the winemaker's eyes - Stir pleasurable emotions and motivate you to rush to the store - Introduce you to some of the Colorado's leading chefs as they describe how to match food with Colorado wine - Provide recipes from great Colorado chefs that pair well with Colorado wines for your next special occasion In this "Top of the World" wine experience, knowledgable tasters offer you their perspectives on the wines they tasted, and the stories behind the wines will energize your conversations.

2013 Reprint of 1935 First Edition. Full facsimile of the original edition, not reproduced with Optical Recognition Software. "Old Mr. Boston" was a distillery located at 1010 Massachusetts Avenue in Boston, Massachusetts from 1933 to 1986. It produced its own label of gin, bourbon, rum, and brandies, as well as a few cordials and liqueurs. The "Mr. Boston" name is known not only for its brands of distilled spirits, but also for its unique reference book, "Old Mr. Boston Deluxe Official Bartender's Guide," used by both professional and home bartenders as the "Bible of Booze." The Guide was first published 1935 and is reprinted in its entirety in our edition. It was first published during the early days after the Repeal of Prohibition, when the distillery started up business again. As late as 2009 new editions were printed.