Do you like wine but don't know anything about it except it's 1) Alcoholic and 2) Wet? Well, Alicia Bien is here to remedy that. Pronto Here's a collection of wine stories, the highs-and lows-of Alicia's own evolution as a wine drinker from novice to-many bottles later-an expert wine bottle opener. These pages contain an alphabet's worth of wine stories from "Drinking Alone" and "How the Army Changed My Life," to "Ullage, Uvula, U Know" and "Zip-A-Dee-Doo-Dah, Zip-A-Dee-Ay, My Oh My What a Zinfandel Day." So grab a bottle, sit back and enjoy. CHEERS

Everything you need to know about cheap wine from someone who has made it his life's work -- and isn't embarrassed about it.

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.

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.

"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.

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.

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.

2013 Reprint of 1934 Edition. Full facsimile of the original edition, not reproduced with Optical Recognition Software. James Beard says, "And because this book is intended for the professional bartender as well as the amateur, it must contain mixtures for which there is only an occasional demand. So don't look askance at the "Widow's Kiss" or Polly's Special" or other such rarities. somewhere, with some people, they are favorites." Here is the most complete, comprehensive home or professional bartender's guide obtainable. It contains over 1200 recipes for mixed drinks which have won public approval in the last 100 years. This extensive list was compiled from the records of famous bars and restaurants in the United States, Canada, Europe, and South America. In addition to the classic and well-known drinks, The Official Mixer's Manual provides formulas which will appeal to those adventurous hosts who delight in surprising their guests and themselves with behind-the-bar innovations. Duffy was chief bartender at the old Ashland House. This book is the result of his long experience and ripe judgment.

The eagerly awaited 101 Best New Cocktails 2012 is gaz regan's annual collection of creative new cocktails from the world's most talented bartenders. Nobody has his finger on the pulse of the global bartending community more than gaz regan-the bartender formerly known as Gary Regan. The author of the gaz regan's ANNUAL MANUAL for Bartenders series, the monumental The Joy of Mixology, and keeper of the Worldwide Bartender Database, gaz has hand-selected 101 of the 2012's best new cocktails as created by 100 mixologists from 25 countries, including Australia, Argentina, Belgium, Bulgaria, Canada, China, Denmark, Dubai, France Greece, Germany, Ireland, Italy, Mexico, Netherlands, New Zealand, Norway, Romania, Scotland, Slovakia, Spain Sweden, United Kingdom, United States of America, and United States Virgin Islands. Who made the grade with gaz regan? Open this companion book to gaz regans' ANNUAL MANUAL for Bartenders 2012, make one of these nifty recipes, and find out why these are gaz regan's selection of 2012's best new cocktails.

Wine fluency is critical for a wide variety of professionals and represents an important area of executive refinement. This is not simply an interesting culinary topic. Knowing the essentials is a matter of critical business etiquette. Failing to have such knowledge can also leave you vulnerable to certain etiquette mistakes in various professional contexts.

The good news is that the learning experience can be easy and fun, and there is no need to descend into wine snobbery along the way. Use this book and the FREE VIDEO SUPPLEMENTS to ensure you know the essentials.

THE ESSENTIALS:
-Facts you should know about certain wine regions
-Key characteristics of various grapes and wines
-How to confidently pair wine with food
-Discussion of iconic wines that you should recognize
-Review of wine etiquette essentials

FREE VIDEO SUPPLEMENTS: As you read through this book you will be directed to www.executivewineeducation.com where you will find free supplemental videos and other materials to accompany your reading and enhance your learning experience.

This book, and the related free videos, represents the wine course they should have taught you in business school

2013 Reprint of 1930 Edition. Fully illustrated. Every page of this classic was printed in color originally and our reprint reproduces all the drawings in color. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. Harry Craddock was a United States citizen who left during Prohibition and joined the American Bar at the Savoy Hotel, London, in 1920. Craddock was one of the most famous cocktail barmen of the 1920s and 1930s. Craddock's "The Savoy Cocktail Book" was published in 1930, and is still in print today. Craddock invented a number of classic cocktails, including the famous Corpse Reviver #2 and possibly including the White Lady, and popularised the Dry Martini. Lavishly illustrated with all illustrations reproduced in color.

This book shows men and women how to create their favorite cocktails right in the comfort of their own homes. This is a quick but very informative recipe book that will walk you through the process of making all the most popular cocktails in the comfort of your own kitchen. After you read this you will understand just how easy it is to make your own champagne, gin and rum cocktails. The classic recipes in this book are accessible to novice and expert bartenders alike. A fully linked recipe index and table of contents makes the e-book easy to navigate. Whether you consider yourself a connoisseur or simply a casual drinker, you will find this book helpful as it will show you how to make the following cocktails: Mai Tai Pina Colada Planter's Punch Bloody mary Bull Shot Casablanca Carebear Hug Feelin blue Harvey Wallbanger Illusion In The Pink Screw Driver White Russian White Spider Desperate Martini Knickerbocker London Martini Paisley Martini Russian Martini Seventh Heaven Dirty Martini James Bond Martini Rolls Royce Nightmare Naked Martini Golf Martini Christmas Martini Boomerang Martini and so much more

This is the ultimate handbook for mixologists looking for ingredients that go beyond exotic fruit juices and rare spirits. Driven by a commitment and passion for the freshly harvested ingredient, Semenology pushes the limits of classic bartending. Semen is often freshly available behind most bar counters and adds a personal touch to any cocktail. The connoisseur will appreciate learning how to mix selected spirits to enhance the delicate flavors of semen. The book provides useful tips that cover every detail of Semenology, from mixing and presentation to harvesting and storage advice.

"Distillers Handy Kitchen Guide" gives the reader a great look into a part of American history. It looks at the process of making moonshine and gives it a modern twist. Suffice it to say that though the process of making moonshine is illegal, it is still practiced by many. This book provides a definition of what moonshine is and gives the reader an overview on how various types of moonshine are prepared, including the dangers. Though it is a pretty rudimentary process to prepare the moonshine, certain tools are required in order to begin the cooking process. Great care also has to be taken while distilling, as the product is highly flammable and pretty unstable in this raw form. All of this and more is outlined within the Distillers Handy Kitchen Guide. By the time you've finished reading you will have learned how to create moonshine, vodka and whiskey like a southern pro. All the necessary information is here, including all the tools needed to start a distillery. Plus it evens outlines the process in it's entirety with some extra recipes on how to create different types of moonshine. The information flows nicely and can easily be understood by all. The author has phrased things in such a way that even a person with no prior knowledge of moonshine will be able create their own distillery. Or if the letter of the law is followed, learn a small part of what transpired and continues to transpire within the American heartland.

T.G.I.F.-A Girl's Guide to Making Cocktails is more than just a collection of recipes. It's your go-to guide for inspiration, delicious sips and party tips. This book is chock full of practical advice on setting up a home bar, infusing spirits and simple to follow drink recipes that make entertaining your friends look like a total cinch. And sprinkled throughout the book is fashion advice, party dont's and 30 things other than drinking that will add a shot of awesomeness to your life. Karen's tell-it-like-it-is stories behind each drink, recommended playlist to listen to while sipping and girlfriend-to-girlfriend advice will have you laughing out loud. It's a must read for anyone wanting to up there game in the cocktail world and laugh their pants off while doing it.

Engaging and complex, sophisticated and quirky, gin has become a vital component in the mixing cups of a new breed of artisan drinksmiths. Its title an homage to Humphrey Bogart's lament in the 1942 film "Casablanca," offered is the guide to a journey around the upper echelon of the bartending profession in one-hundred-and-one recipes - exploratory gin-based concoctions developed in the progressive cocktail laboratories of American "gin joints," often bringing methods and flourishes of the kitchen to the glass with fresh juices, muddled fruit, infused syrups, earthy spices, and leafy herbs. With this volume as trusted companion, you'll be able to re-create their remarkable formulas with precision and authenticity. With each raised glass, offer a toast to gin - invented by the Dutch, refined by the British, and glamorized by Americans. Borrowing once again from Bogart, "Here's looking at you, kid."

2013 Reprint of 1862 Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. Illustrated Edition. Jerry Thomas (1830-1885) was an American bartender. Due to his pioneering work in popularizing cocktails across the United States, he is considered "the father of American mixology." In addition to writing the seminal work on cocktails, his creativity and showmanship established the image of the bartender as a creative professional. As such, he was often nicknamed "Professor" Jerry Thomas. In 1862, Thomas finished "The Bar-Tender's Guide" (alternately titled "How to Mix Drinks or The Bon-Vivant's Companion"), the first drink book ever published in the United States. The book collected and codified what was then an oral tradition of recipes from the early days of cocktails, including some of his own creations; the guide laid down the principles for formulating mixed drinks of all categories

2013 Reprint of 1939 Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. Charles H. Baker, Jr., wrote five collections of recipes that are far more than cookbooks, and impossible to classify. Baker states his chief tenet that informs his work: that all really interesting people-sportsman, explorers, musicians, scientists, vagabonds and writers-were vitally interested in good things to eat and drink; cared for exotic and intriguing ways of composing them. We soon discovered further that this keen interest was not solely through gluttony, the spur of hunger or merely to sustain life, but in a spirit of high adventure. Part travelogue, part memoir, and part instruction manual for budding bon vivants, his books and magazine columns chronicle a life spent searching for good things to eat and drink and the really interesting people with whom he loved to share them. Like his contemporaries Robert Ripley and Frank "Bring 'Em Back Alive" Buck, Baker traveled incessantly in search of unusual specimens; Baker brought his quarry home scribbled on the backs of bar napkins. In between overseas adventures, Baker fished with Hemingway off the Bimini coast; downed flaming apple brandy in the back room of a New Jersey inn with "Bill" Faulkner; joined Errol Flynn and Robert Frost for a beachfront dinner south of Miami, featuring four-inch steaks and potatoes boiled in pine resin-"better than any potato ever baked in mortal oven." "If you ever wondered whose oyster the world is," Esquire wrote in 1954, "meet Charles H. Baker, Jr." This book is an account of his discoveries regarding the world of exotic drink.

The pot still is a distinctive characteristic of the craft distilling industry. Now, with over 350 craft distilleries in the USA, pot stills are scattered throughout the country, in many different settings. Each still is carefully attended to and adapted to the distiller and distillate. This book is the result of having driven over 33,000 miles-visiting and photographing over 100 of the craft distilleries utilizing pot stills.

You cannot separate Russians from their vodka or vodka from Russia. For over 600 years, this proud Slavic culture has - for good or ill - been inextricably bound up with their national drink. This has been expressed in literature, song, politics, history and every aspect of popular culture. In this comprehensive, quixotic and addictive book, Edwin Trommelen explores all facets of the Russian obsession with vodka. Peering chiefly through the lenses of history and literature, Trommelen offers up an appropriately complex and rich portrait. In addition, most all of the hundreds of wonderful quotes from literature, theater and poetry are presented in both their Russian original and English translation, making this also a useful guide to improving one's Russian through the lens of this ancient drink.

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