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Books > Health, Home & Family > Cookery / food & drink etc > Beverages > Alcoholic beverages > General
"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.
El arte de servir a los demas nos ayuda a conocer el mundo de otra
manera."40 anos de experiencia en servicio al cliente interno y
externo, tanto en mi pais Republica Dominicana como en la ciudad de
Nueva York y Nueva Jersey en Estados Unidos. Este libro servira de
gran aporte al conocimiento de aquellos que deseen convertirse en
servidores profesionales brindando asi un excelente servicio hasta
a los clientes mas exigentes. Un bartender debe de tener amplios
conocimientos practicos y teoricos de coctelerias, licores y en
general de todo cuanto concierne a su labor profesional. El
camarero profesional es una persona con caracteristicas
excepcionales, sus cualidades deben ser numerosas, ademas de
necesitar una buena salud fisica, mental y emocional. Ser un
camarero profesional requiere experiencia pero mas que eso requiere
un alto grado de relaciones humanas, disciplina, responsabilidad y
entusiasmo. El conocimiento incompleto de sus responsabilidades
puede resultar en un servicio deficiente.
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.
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.
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.
"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.
Nachdruck des beruhmten Originals von 1862, nach dem Generationen
von Barkeepern ihr Handwerk erlernten.
Wine is fantastic, and so is learning about it, once you start
getting the pull from discovering new wines, new aromas, new
experiences, the ball starts rolling and does not stop, as with
thousands of options available, and many more thousand wines made
every year, the road to discovery is endless. I have been
organising, delivering ad enjoying wine tastings for over 15 years
now, and I also love educating friends and strangers alike on the
wonders of the wine world. I have tasted around 30.000 different
wines so far (more or less), and I keep enjoying wine more and more
every single day, I would love to share that joy with you. With
Wine and Wine Tasting, an introduction, I am giving you, a simple
and easy to understand first step into the wine and wine tasting
world. Starting with some basic information about wine production,
how to taste it, what to look for in the bottle and in the wine
itself, ... and the very basics to start enjoying wine and wine
tasting. I have two very clear things about learning (and I am
currently working as a lecturer in university): learning step by
step and, enjoy and have fun while you learn, and I have tried to
reflect this in my book. Hence this is an introductory book, enough
information for you to understand wine, and start enjoying drinking
it and talking about it. This book will help you to recognise what
is important about wine and wine labels, and will help you to make
the most of every wine you try. I am trying to keep this book to
around 100 pages, so it is not only easy to read, but it does not
take you too long before you can star using the knowledge. It
contains enough information, while eliminating all of most of the
technicisms; however if you want to now more and increase your
knowledge, please check my other books at the end of this one,
which contain more specialised and technical information.
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
"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.
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.
Additional Contributors Are Dorothy Canet, Sandra Hancock, And
Janet Laird. Wine Cookery At It's Finest.
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