The Wines of Umbria The book is a comprehensive guide to Umbrian wines, and introduces eighty-eight winegrowers and their product. The three thousand year-old art of cultivating vines and making quality wines are described in detail, and there is a brief profile of all wine producers. Everything one needs to know about the wines of Umbria is covered, and placed into a historical and cultural context. The author spent four months visiting the wineries of Umbria during 2011. The guide includes only the places that he has seen. All the technical details are taken from the producers' handouts. As far the quality of the wines goes, the author has no preferences; his aim was simply to pass on the information he was provided with.

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.

'An enjoyable romp through the craft whisky industry. Prepare to have your eyes opened and taste buds transported along the ever expanding whisky route.' Will Lyons 'Buxton has done it again: a cracking read. A novel and invaluable addition to any whisky library.' Charles MacLean 'Ian Buxton is the perfect guide to the rapidly changing world of whisky. Can you afford to be without a copy of 101 Craft and World Whiskies?' Henry Jeffreys, author of Empire of Booze Discover the exciting new world of craft distillers and whiskies from around the world in Ian Buxton's brilliant new addition to his 101 Whiskies series. From Austria to Argentina and Norway to New Zealand, the world of whisky is expanding as we have never seen before. Distilleries as far away as Taiwan and as close to home as England are reinventing what whisky means - and an iconoclastic generation of boutique, craft distillers are challenging previous orthodoxies and teasing drinkers with their exciting new styles and radical releases. 101 Craft & World Whiskies to Try Before You Die is an up-to-the-minute guide from best-selling whisky commentator Ian Buxton, author of the popular 101 Whiskies series, and the first independent assessment of this global drinks revolution. Guaranteed to appeal equally to whisky aficionados and new enthusiasts in search of a trusty and well-informed guide, Ian Buxton's wonderful new handbook is delivered in his trademark irreverent and trenchant style. There's a whole world of whisky to be discovered, free of bagpipes and heather and far from leather-clad fireside armchairs, that's overturning tradition. Taken neat or over ice, 101 Craft & World Whiskies will blow the cobwebs off your dram.

First published in 2004, Juice Jargon has been the text of choice for wine schools around the world. Its no nonsense approach to talking about wine has been adopted by those who have tired of the vinobabble of the mainstream wine press. With just a handful of everyday common words Dr. Reiss has shown the world not only how to talk about wine, but how to actually share the experience of tasting a wine. As the author of WineEducation.com and with his experience garnered from teaching wine courses for over ten years, and twenty years as a wine steward before that, Stephen Reiss has shown an uncanny knack for making the daunting approachable for wine lovers of every level. More than just a treatise on talking about wine, and more than just a wine dictionary, Juice Jargon is a primer for all aspects for anyone wishing to know more about the world of wine. The new fifth edition continues on the tradition of the last decade, with updates to reflect the ever changing landscape of wine.

"Moonshining as a trade, required only a few materials. Like other forms of alcohol distillation, it is quite simple in theory, yet difficult in practice. The four main ingredients include grain (usually corn meal, but sometimes wheat or rye), sugar, yeast, and water. Many recipes for moonshine exist but the essentials are to mix one quart of corn meal and one quart of corn malt (sprouted corn) with five gallons of water. Allow this to ferment for seven days. One of the more colorful moonshiners in this area for many years was Le Roy Slaven (1916-1987). Le Roy learned to make shine from his father Cal and began drinking at age 16. He made moonshine with Jurdan Boyatt Jr. using Cal's recipe for moonshine which is: 1 gallon - of Red Top Molasses 1 - 40 lb. bag of seed corn, soaked to swell up and after sprouting ground up into a mash. 25 lb. of sugar set all in a 55 gal. Barrel filled 2/3 full of water until fermented. At this point the mash was cooked, the alcohol was driven off and then condensed and collected.

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.