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!

Cask ale, real ale, bitter...whatever you want to call it, it's thriving and this book is the perfect drinking companion. Written by acclaimed beer expert Adrian Tierney-Jones, this is an accessible and interactive guide to Britain's finest beers with reviews of over 150 ales and 40 perfect pubs in which to try them. The unique journal format will help you record and rate every tasting as you work your way through beers of every hue and flavour from the nine regions of the British Isles; from the malty milds of the Midlands to the sweet, fruity golds of the South-West. With guides to beer tasting and styles, plus top ten lists of essential beers for every region, this is a must-have interactive guide to the greatest pints in Britain.

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.

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.

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

The work you are about to read is far more than a cookbook. Eat, Drink, and Be Kinky will have a broad, engaging appeal not only to serious gourmands but also to alcoholics and sex perverts as well. In fact, I think of this book as sort of a culinary version of James Joyce's Ulysses. McGovern's masterwork, to my mind, compares quite favorably with Tolstoy's Anna Karenina. For one thing, it's shorter.
From the Introduction by Kinky Friedman

Written by Mike McGovern, one of the Kinkster's legendary Village Irregulars, Eat, Drink, and Be Kinky is a feast of wit, wisdom, and some damn good recipes as featured in, drawn from, and inspired by the novels of Kinky Friedman, private dick extraordinaire and culinary mastermind.

When Richard Kinky "Big Dick" Friedman was only a little Kinky, growing into his Texas jeans and ten-gallon hat, he had two choices at mealtime -- take it or leave it. But the years have been kind to the Kinkster, and thanks to a successful career first as a singer/songwriter and more recently a bestselling author, Kinky has become a connoisseur of good wine, good food, and the best cigars (that he still prefers bad women just goes to show that some things never change).

With a choice from a full menu of everything from appetizers and soups to desserts and libations, the reader is invited to indulge in the best of Kinky cuisine, including:

Downtown Judy's Tortilla Soup with Chili Puree
Fried-Egg Sandwich a Go-Go
Saddle Up Burritos
Teri and Chinga Chavin's Ol' Ben Lucas Swordfish Stew
Son of Chicken McGovern
Steve Rambam's Jailhouse Chili
Frankie Lasagna
Beer Bread
Jack Daniel's Tiramisu
Crunchy Coconut Banana Cake

The book also features the world according to Kinky -- selections of wit and wisdom from all twelve of his novels on everything from life and death, love and sex, religion and God, food and wine, and the state of the onion.

Whether you're a fan of Kinky's music, a devotee of his novels, or just a lover of good cookin' and good eatin', Eat, Drink, and Be Kinky wilt be sure to satisfy your appetite.

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:

• The wines that go BEST with food -- and why.
• A cure for label worship: "There are just as many lousy $60 bottles as $3.99 bottles."
• How to avoid getting ripped off in stores and restaurants.
• How to choose a great wineshop: "Do they know where Italy is?"
• Dreary housekeeping tips, such as storage, decanting, saving opened wine, and "that sulfite thing."

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.

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.

\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.

For all those who appreciate fine spirits, "The Malt Whisky File" is the most complete reference available to the whiskies of the world, including those from the distilleries of New Zealand, Ireland, Japan, and, of course, Scotland.

Offering a label-by-label analysis of each whisky, John Lamond and Robin Tucek offer helpful casting notes, a history of each brand, and a rating based upon a proprietary scale of sweetness, peatiness, and availability (based on each label's total production).