|
Books > Food & Drink > Beverages > Alcoholic beverages > General
THE PERFECT GIFT FOR ANYONE WHO ENJOYS A TIPPLE . . . OR TWO . . .
OR TEN! Almost every culture on earth has drink, and where there's
drink there's drunkenness. But in every age and in every place
drunkenness is a little bit different. Tracing humankind's love
affair with booze from our primate ancestors through to
Prohibition, it answers every possible question: What did people
drink? How much? Who did the drinking? Of the many possible
reasons, why? On the way, learn about the Neolithic Shamans, who
drank to communicate with the spirit world (no pun intended),
marvel at how Greeks got giddy and Romans got rat-arsed, and find
out how bars in the Wild West were never like the movies. This is a
history of the world at its inebriated best. 'This book is a laugh
riot. I mean the way the author has presented it is hilarious and
to the point' Goodreads Reviewer 'Highly entertaining. Cheers!
Bottoms up! Good health!' Goodreads Reviewer 'It can make a good
gift for someone with a sense of humour and appreciation for the
magical powers of alcohol' Goodreads Reviewer
With at least 60 recipes, this wide-ranging drinks book is ideal
for anyone building their bar library-tongue-in-cheek with humorous
anecdotes and thoughtful illustrations, it will also appeal to
those who appreciate light-hearted memoir and travel reading. Long
before the term "social distancing" entered the lexicon, introverts
were thriving. But let's clear one thing up right away: Being
introverts doesn't mean we're all a bunch of hermits. Introverts
like going out as much as the next person-as long as it's a
manageable, crowd-less situation with comfortable places to sit!
The emptier the bar, the better. The less likely to be bothered
by-GASP-other people, even more ideal. As a professional drinks
writer and editor who travels solo a great deal for a living, the
author has learned a thing or two about drinking alone. For
instance, seclusion is key. Look for a bar that offers numerous
opportunities to sequester yourself. Avoid the communal tables, sit
as close to the end of the bar as possible (a corner two-top in a
darkened room is best-case-scenario), and don't skimp on the
beverage: Order something with complexity that makes you quietly
contemplate what's in your glass, how it got there, and how your
surroundings are accentuating the drinking experience. Tiki bars
are among the most conducive to that vibe, as everything from the
ingredients, to the decor, to the music is designed for just
soaking it all in without distraction, but never discount the
daytime dive bar either. Imbibing for Introverts combines the
social survival tactics taught in guides like The Introvert's Way
with the appreciation for thoughtful drinking found in travelogues
like Around the World in 80 Cocktails. From Frankie's Tiki Room in
Las Vegas, to New York's Dead Rabbit cocktail bar, to San
Francisco's Chinatown dive bar Li Po, Imbibing for Introverts helps
solo drinkers confidently pull up a seat at every genre and
subgenre of drinking establishment. The book begins in readers'
most comfortable setting-their own homes-before taking them out on
the town, to bars across the country and, finally, overseas. There
are more than a dozen chapters divided by bar type, along with an
introduction ("Introvert's Manifesto") and epilogue ("Quarantine
Confessions"). Each chapter features drink recommendations and
cocktail recipes that relate to the particular setting, so if
desired, you could also partake without the annoyance and sometimes
anxiety-ridden task of leaving the house.
What better way to learn about wine than to taste it?
Hailed by Jerry Shriver in "USA Today" as "the woman who makes
the wine world gulp when she speaks," Jancis Robinson created in
"How to Taste" a classic for connoisseurs of all levels and the
first introduction of its kind to focus on practical tasting
exercises. Now fully revised and updated, Robinson's renowned guide
proves once again that learning about wine can be just as engaging
as drinking it.
Written in Robinson's trademark accessible style, the new "How
to Taste" features thoroughly updated vintages and producers as
well as up-and-coming wine regions and styles. Incorporating wines
that are both easily obtainable and reasonably priced, Robinson's
lessons are separated into complementary portions of theory and
practice to help you both learn and taste your way to wine
expertise.
One of the world's best-loved authorities on wine, Robinson
explains first how to get the most out of the flavor of your wine
and food, and then about specific grapes and the wines themselves.
By the time you finish the book, you will have learned how to
recognize the most popular grape varieties from Chardonnay and
Riesling to Pinot Noir and Cabernet Sauvignon, and why a good
sparkling wine is always better than cheap champagne. You will
discover how to judge sweetness, acidity, and fruitiness as well as
the difference between the length and the weight of a wine. You
will also be given practical advice for dealing with wine in the
real world: how to choose from a wine list, organize your own wine
tastings, and pair wines with specific foods.
From the armchair to the wine shop and back to the table, "How
to Taste" will transform anyone on any level into a confident
connoisseur who can leave faltering sips behind and have fun along
the way.
Beer Stained Pulp is a massive hit of nostalgia, making you
reminisce about nights down the pub, yearn for long gone breweries,
recall weird and wonderful advertising campaigns and commemorate
moments in British culture. These handy little beer mats not only
catch your spills but also your eye. They are a wonderful source of
creative inspiration, displaying beautiful examples of composition,
typography and illustration. This book showcases a graphical
collection of nicely designed vintage British beer mats, making you
appreciate these little 'masterpieces' for what they truly are.
What's the best companion to a round of drinks with friends? A
round of bad-ass drinking game fun, of course. Kit includes an
8-page book, a shot glass, a set of standard dice, "dirty" dice,
and a deck of 48 cards, each containing one drinking game from the
most innocent to the rousing and risque, such as "Tip the
Bartender," "Chug-A-Lug," and "Beer-amid." This is sure to add
excitement to an otherwise run-of-the-mill bar night.
A lively, historically informed, and definitive guide to classic
American cocktails.
Cocktail writer and historian David Wondrich presents the
colorful, little-known history of classic American drinks-and the
ultimate mixologist's guide-in this engaging homage to Jerry
Thomas, father of the American bar.
Wondrich reveals never-before-published details and stories about
this larger- than-life nineteenth-century figure, along with
definitive recipes for 100 punches, cocktails, sours, fizzes,
toddies, slings, and other essential drinks, plus twenty new
recipes from today's top mixologists, created exclusively for this
book.
This colorful and good-humored volume is a mustread for anyone who
appreciates the timeless appeal of a well-made drink-and the
uniquely American history behind it.
This important book looks at the entire history of distilling in
the Middle East and Europe from the earliest experiments by the
Pythagorean alchemists of Ptolomaic Egypt in the fourth century BC
to the commerical production of spirits to drink in the British
Isles to the year 2000. It is important because Ms Wilson has
explored byways of early history that have been little noticed by
previous scholars. She links the art of distilling to alchemical
practice; to the Dionysian cults of ancient Greece and Rome; to the
development of the art by the Gnostic mystic Christian sects (who
greatly influenced the Coptic church in lower Egypt and Ethiopia);
to the researches of the Persians and Arabs; to the preservation of
the art by various heretic cults in western Europe such as the
Bogomils and Cathars and, of course, the Templars; then into more
mainstream development by the medieval and Renaissance alchemists;
before comparative relaxation into the domestic history of
distilling in England for the manufacture of strong liquor and the
making of medicinal and perfumed waters by members of the landed
gentry. This is Dan Brown and the "Da Vinci Code" but written by a
scholar and dealing with real-life matters not soft brain-candy.
There are twelve chapters divided into three sections. The first is
'The Ancient and Early Medieval World'; 'The Eastern Mediterranean
Region'; 'The Later Middle Ages'; 'Western Europe'; and 'From Early
Modern Times to AD2000: The British Isles'. While treating
extensively of the mystical, cultish and religious origins of
distilling, as well as its links to early science, Ms Wilson looks
closely at all forms of distilling in the British Isles. This work
includes the manufacture of spiritous liquors such as whisky, gin,
and others and the central part played in country house domestic
life by cordial waters and other distillations manufactured with
great skill by generations of housewives as home medicine and
perfumery. The book does not treat, at any length, the history of
spiritous liquors, including brandy, on mainland Europe.
Would you like to better appreciate fine distilled spirits?
"Whiskey & Spirits For Dummies" is your complete guide to
selecting and enjoying this family of noble beverages, flavor by
flavor. From whiskey, rum, and brandy to vodka, gin, and cordials,
this handy reference traces the history of distilled spirits,
explains how they are made, and shows you how to evaluate, serve,
and savor them.
Ever wonder why the Irish spell it "whiskey" and the Scottish
"whisky"? This friendly book tells you as it reveals where the
first whiskeys -- or "dark" spirits -- originated and how they came
to the United States. It also explores the origins of clear spirits
and the different varieties of each. You'll compare American and
European vodkas, see how to make the new and improved all-purpose
Martini, and follow the spread of flavored rums across the globe. A
slew of sidebars give you fascinating tidbits of information about
these spirits. You'll also discover how to: Become a sophisticated
tasterShop for the best spiritsSelect the right mixersUse spirits
in cookingMake ten classic cocktailsChoose and taste cordials and
liqueursKnow the nutrients in one serving of each type of distilled
spiritPresent spirits to guestsSet up tasting events at home
This thorough guide also features recipes for cooking with
spirits, offering menu choices such as entrees, vegetables, and
desserts that all include at least one type of spirit. Complete
with an appendix of craft distillers across the United States,
"Whiskey & Spirits For Dummies" will give you the knowledge and
hands-on guidance you need to become a connoisseur of such greats
as fine Scotch, Bourbon, and Cognac in no time
Craft cocktails meet the great outdoors in this vibrant celebration
of good times and good spirits, from the authors of The Cocktail
Workshop. What could possibly enhance the natural beauty of a
crystal clear lake, snow-capped mountain, or backyard fire pit? A
craft cocktail, of course! So cozy up by the campfire, pack your
cooler for a picnic out at the lake, or rent a mountainside cabin
with your friends-it's time to head for the woods for some good
times and good spirits courtesy of Backcountry Cocktails. Inspired
by the singular natural beauty of New Hampshire's White Mountains,
this book is a true celebration of entertaining in the
outdoors-with dozens of seasonally-inspired and organized recipes
to enjoy outside, whether you're on an early spring hike or a
mid-winter retreat. Each recipe from authors Steven Grasse and Adam
Erace, of The Cocktail Workshop, captures the energy of hitting the
trails in an elevated yet approachable ode to craft cocktails and
the beauty of the natural world. No matter your cocktailing style,
there's something for everyone, from spiked cocoa to frozen fizzes
(perfect for packing as a treat after an afternoon of hiking), and
even foraged creations that will tie your experience to the land
around you. All recipes are designed to use relatively few
ingredients (for easy packability), and to be both portable and
batachable-so you can enjoy them no matter what kind of adventure
you have planned for the day. Each seasonal chapter also includes a
handful of recipes for entertaining, like Crispy Cast-Iron Trout
with Wild Greens, "field guide" how-tos on local experts covering
topics from medicinal plants to preserving fruit, and DIYs (like
fermenting your own vegetables or foraging for mushrooms).
Don't wait for the stars to align-find the perfect drink for your
astrological sign with the Mixology of Astrology, by Allure
magazine's go-to astrologer, Aliza Kelly Faragher. True love is
just one martini away...if you're a Leo, that is. Meet your perfect
(cocktail) match with Mixology of Astrology. No matter your sign,
here you'll find the best drinks for every occasion. Demystify both
the stars and the drink menu with these simple guidelines. Try a
French 75 for balanced Libra, suggest something adventurous for
carefree Sagittarius, or stick to a classic with an Old Fashioned
for Capricorn. When your friends wonder how you always know their
perfect drink, you can just tell them it was written in the
stars...
This new edition of the best-selling Craft Cider Making is fully
revised and updated. Packed with essential advice and information,
it gives step-by-step instruction for small scale cider making. It
retains the best of traditional practice but also draws on modern
understanding of orcharding and fermentation science. Written by an
award-winning cider maker, it guides beginners into the rewarding
world of cider making and helps those with more experience expand
their skills to enjoy the craft more fully.
Craft unforgettable happy hours at home with this globally inspired
collection of 100+ crave-worthy bar bites and cocktail pairings
from the bestselling author of Booze & Vinyl and The New
Cocktail Hour.Bring the world's best drinking food home and into
your kitchen with this stylish recipe book featuring more than 100
drool-worthy, easy-to-prepare dishes. Award-winning food-and-drink
writer Andre Darlington serves up creative bites and reimagined
classics from around the globe-everything from quick nosh to wowing
party-pleasers-to make Bar Menu the ultimate guide to boozy eating
and entertaining at home. Whether you are a cocktailer looking for
food pairings, or an armchair traveler eager to recreate iconic bar
bites from the comfort of your own kitchen, this is your bible for
hosting memorable cocktail hours. Companion drink ideas for every
dish, 30+ cocktail recipes, quick history lessons, plus tricks and
tips on everything from curating menus to batching drinks for a
crowd of family and friends make this a cocktail hour cookbook
unlike anything you've seen before.Recipes include Persian Saffron
Pistachios, Piri Piri Shrimp Cocktail, Cacio e Pepe Frittata,
Gin-Cured Gravlax, Cocktail Ramen Eggs, Italian Riviera Meatballs,
Sticky Flanken Ribs, Jalapeno-Corn Sables, Mezcal Pudding, African
Ginger Cakes, and many more.
This edition of The Grog Log is NOT SPIRAL BOUND. Tiki bar mixology
is a lost art--but the Grog Log rescues it. A twenty-page
introduction traces the history of Polynesian Pop, then teaches you
everything you need to know about how to make the Grog Log's eighty
tropical drink recipies. Many of these recipies have never before
been published anywhere--including vintage "lost" recipies by Don
the Beachcomber, Trader Vic, and long-gone Polynesian restaurants
from the island of Manhattan to the islands of Hawaii. Profusely
illustrated with vintage tiki menu graphics from the '50 and '60s,
with cover art by famed Exotica artist Bosko. Review SIPS - Trader
Vic Drank Here By WILLIAM GRIMES As John Glenn was orbiting the
earth for the first time, his fellow Americans were deep into the
long-lived craze known as tiki. This gaudy life-style package -- a
blend of Polynesian kitsch, fake island food and lethal rum drinks
-- began in the late 1930's and early 40's with Los Angeles
restaurants like Don the Beachcomber and Trader Vic's, and
gradually spread to the suburban patio before fizzling out in the
early 1970's. It's back, of course. Jeff Berry and Annene Kaye,
serious students of tiki, have compiled a serious tiki cocktail
book, "Beachbum Berry's Grog Log." In 96 spiral-bound pages adorned
with tiki illustrations, the authors have ranged far and wide to
gather classic Polynesian fakes, like the Fog Cutter from Trader
Vic's, the Missionary's Downfall from Don the Beachcomber and the
Sidewinder's Fang from the Lanai Restaurant in San Mateo, Calif.
They have even managed to unearth Manhattan tiki cocktails, like
the Hawaiian Room, served at the old Hotel Lexington in the 1940's,
and the Headhunter, served at the Hawaii Kai in the 1960's. The
authors have also come up with their own tiki-inspired originals,
like Hell in the Pacific (151-proof Demerara rum, lime juice,
maraschino liqueur and grenadine), and the Waikikian (light Puerto
Rican Rum, dark Jamaican rum, lemon juice, curaao and orgeat
syrup). It's no longer possible to eat Tonga Tabu Native Drum
Steak, which was a featured menu item at the now-defunct Islander
in Beverly Hills ("from the ovens of the ancient goddess of Bora
Bora, Pele, Mistress of Flame"), but you can shake up a Shark's
Tooth or a Shrunken Skull. As Mr. Berry and Ms. Kaye see it, they
are giving the country the perfect drink book for the age of
malaise. "If we're going to feel like zombies," they write in their
preface, "we may as well be drinking them." END -- Publisher
Comments About the Author Jeff Berry is a learned fan of tropical
drinks and is perhaps the foremost authority on the subject. He is
also a screenwriter and filmaker.
A delicious taste of the secret, exciting and often dangerous
history of illicit spirits; Britain has always been a nation of
enthusiastic drinkers. Any attempt to regulate, limit or ban our
favourite tipple has been met with imaginative and daring acts of
defiance: selling gin through pipes in a London back alley;
smuggling brandy across Cornish clifftops; or dodging bombs and
shrapnel running whisky in the Blitz.; The history of spirits in
Britain has more illicit in it than licit - and that history has
shaped these isles. Packed with wild stories, as well as authentic
recipes from the past, Rebellious Spirits reveals the colourful
characters and tall tales behind Britain's long and lively love
affair with booze.
Sangria isn't just for summer! Add flavor to your gatherings and
spice up your parties all year long. No matter the season, no
matter the occasion, and no matter your mood there is a sangria for
you. From traditional red wine to sparking and frozen sangrias,
Seasonal Sangria is perfect for anyone interested in sangrias. This
cocktail book will help you know everything there is to know about
making and enjoying this worldwide favorite. Co-creator of the
Hudson-Chatham Sangria Festival, author Dominique DeVito expertly
pairs wine and seasonal fruit, creating bold new flavors while
putting fresh twists on classic favorites. Take your sangria to the
next level with: - 101 Sangria recipes to enjoy for every season of
the year - A history and overview with all of the things you never
realized you didn't know about sangria - Sangri-dients outlines all
of the necessary ingredients to make the perfect sangria, including
tips for choosing wine and glassware - Red wine sangrias, white
wine sangrias, sparking wine sangrias, rose and frozen sangrias,
and cheater-grias all have dedicated chapters and recipes that
compliment their taste - Sangria for a Crowd provides sangria
recipes for large gathering
|
|