|
Books > Food & Drink > Beverages > Alcoholic beverages > General
The craft of making moonshine-an unaged white whiskey, often made
and consumed outside legal parameters-nearly went extinct in the
late twentieth century as law enforcement cracked down on illicit
producers, and cheaper, lawful alcohol became readily available.
Yet the twenty-first century has witnessed a resurgence of
artisanal distilling, as both connoisseurs and those reconnecting
with their heritage have created a vibrant new culture of
moonshine. While not limited to Appalachia, moonshine is often
entwined with the region in popular understandings. The first
interdisciplinary examination of the legal moonshine industry,
Modern Moonshine probes the causes and impact of the so-called
moonshine revival. What does the moonshine revival tell us about
our national culture? How does it shape the image of Appalachia and
rural America? Focusing mostly on southern Appalachia, the book's
eleven essays chronicle such popular figures as Popcorn Sutton and
explore how and why distillers promote their product as
"traditional" and "authentic." This edited collection draws from
scholars across the disciplines of anthropology, history,
geography, and sociology to make sense of the legal, social, and
historical shifts behind contemporary production and consumption of
moonshine, and offers a fresh perspective on an enduring topic of
Appalachian myth and reality.
"Thoughtfully conceived and very well written, this is essential
somm reading."-The Somm Journal "This is the most important wine
book of the year, perhaps in many years."-The Seattle Times
"Crisply written, impeccably researched, balanced if fundamentally
enthusiastic, scholarly but accessible, and full of unexpected
details and characters."-The World of Fine Wine No wine category
has seen more dramatic growth in recent years than American
Rhone-variety wines. Winemakers are devoting more energy, more
acreage, and more bottlings to Rhone varieties than ever before.
The flagship Rhone red, Syrah, is routinely touted as one of
California's most promising varieties, capable of tremendous
adaptability as a vine, wonderfully variable in style, and highly
expressive of place. There has never been a better time for
American Rhone wine producers. American Rhone is the untold history
of the American Rhone wine movement. The popularity of these wines
has been hard fought; this is a story of fringe players, unknown
varieties, and longshot efforts finding their way to the
mainstream. It's the story of winemakers gathering sufficient
strength in numbers to forge a triumph of the obscure and the
brash. But, more than this, it is the story of the maturation of
the American palate and a new republic of wine lovers whose
restless tastes and curiosity led them to Rhone wines just as those
wines were reaching a critical mass in the marketplace. Patrick J.
Comiskey's history of the American Rhone wine movement is both a
compelling underdog success story and an essential reference for
the wine professional.
This book is the first of its kind, a deep-dive into a single
sake-producing region to highlight its delicious brews as well as
the people, land, and culture behind them. Brewing in Yamaguchi -
in southern Honshu, Japan - reflects the whole history of sake in
Japan, from boom to bust to resurgence, and many of its brands,
including the fabled Dassai, are now at izakaya and fine
restaurants around the world. Expert Jim Rion takes us on a tour of
all 23 Yamaguchi breweries to introduce the character of each and
its brewmasters' best picks. Along the way he provides background
on such topics as rice farmers, drinkware, brewing methods, and the
controversy over sake "terroir" (does it exist?). An added bonus
for travelers is a mini sightseeing guide to the region and its
many delights. Illustrated with photographs and quick-reference
sake labels.
There are many interesting drinks that have been lost to time, but
some, such as cider, mead (which has been around since about
7000BC) and perry are reinventing themselves. This book explains
where and when to find your raw materials and what sort of
equipment you'll need. It includes delicious recipes that use
common and less common fruits. It will also show you how to cut
(expensive) corners without cutting corners on quality. Contents:
About the author; Introduction; 1. The History of Brewing; 2. Apple
Varieties; 3. Types of Honey; 4. Making Cider - Hawky's Way; 5.
Making Scrumpy; 6. Making Your Own Infusions; 7. A Taste of the
Middle East; 8. Making Perry; 9. Making Mead; 10. Making Beer; 11.
Ireland on my Mind, and my Liver; 12. Making Country Wines; Index.
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.
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."
This manual is intended for the craft whiskey distiller who aims to
make excellent-quality malt whiskey through artisan distillation
methods. This manual describes, at the craft level, the process of
making whiskey. It gives detailed instructions on how to distill
one barrel (53 gallons) of 120-proof malt whiskey. The reader
learns about the principles of distillation, types of stills, and
the process of distillation. The manual also goes into detail about
how-to make head and tails cuts-the elusive operation that a
distiller needs to learn in order to create a world class whiskey.
Most important is the chapter on mashing and creating a barley wash
for fermentation. The all-grain recipes in the manual are adapted
from the mashing (brewing) process used by commercial malt whiskey
distilleries. Finally, the wash will be distilled using the
double-distillation method employed by most of the renowned
malt-whiskey producers.
Originally published in 1937 by the United Kingdom Bartenders
Guild, Cafe Royal Cocktail Book compiled by William J Tarling
offers a rare glimpse into the wide array of drinks offered in
London bars between the two world wars. Tarling, head bartender at
the Cafe Royal during had two goals. He wanted to extend
thisresource to consumers. He alsowanted to raise funds for the
United Kingdom Bartenders Guild Sickness Fund and the Cafe Royal
Sports Club Fund. Thus, he drew from the recipes previously
compiled for Approved Cocktails, and added more of his own. He also
collected many more original recipes from his contemporaries. The
result was an outstanding and timely book. It did more than gather
recipes, it captured a boom time in the history of cocktails, glass
by glass. Sadly, there was only one printing and it became an
unobtainable rarity, locking away a time capsule of drinks and
knowledge. Reproduced in collaboration with the UKBG, Exposition
Universelle des Vins et Spiritueux, and Mixellany Books, this
facsimile edition unlocks that knowledge for a new generation of
consumers and bartenders around the world. Within these pages are
some of the earliest known recipes for drinks made with tequila and
vodka as well as memorable concoctions made with absinthe and other
recently revived ingredients-an essential addition to every
cocktail book library.
Punch is the original party drink. Versatile, easy, and
inexpensive, it is the perfect addition to any occasion, whether a
large wedding party, baby shower, or just a fun backyard barbecue
with friends and family. Potent Punches gathers the best unique
recipes that will please your whole party in just one bowl. The
guide shows the beginning bartender how to throw an awesome party
on a budget, with simple and easy-to-follow recipes that will leave
guests wondering when you had time for a bartending class. Recipes
feature the familiar Bloody Mary Frappe, Whiskey Sour, Sangria, and
Sweet 'n' Sour Fizz in crowd-pleasing portions, along with vintage
cocktails like the San Francisco Cocktail, Mexican Patriot
Cocktail, Ooo-La-La Champagne, and Frosted Black Russians. In the
foreword, cocktail expert Albert W. A. Schmid explains the
resurgence of punch as the modern go-to party drink and provides
tips to help you be the life of the party and the ultimate punch
host. Potent Punches has something for everyone, from delicious,
nonalcoholic options for the kids to potent vintage punch and
cocktail recipes that guarantee a fun retro vibe for your next
party.
The long-awaited cocktail book from Vanderpump Rules stars Ariana
and Tom is finally here! Bravo's hit show Vanderpump Rules, which
Vogue recently called "America's perfect reality show," is a
spin-off of The Real Housewives of Beverly Hills. The show is
centered around the crazy, booze-fueled lives of the staff at Lisa
Vanderpump's wildly popular SUR restaurant in West Hollywood.
Ariana Madix and Tom Sandoval, two of the show's stars, fell in
love on the show and have stuck together through it all. They've
been talking about writing a cocktail book on the show for a few
seasons, and now they're finally delivering the goods with this
book that has drinks for every situation. It features a mix of
classy cocktails for fancy special occasions and trashier recipes
for those times when you just have a few random ingredients in your
kitchen and want to keep the buzz going. Shots and recovery recipes
are also included, so your pregame and morning after will be
covered too. Woven throughout are brand-new photos and
behind-the-scenes stories crafted with the help of Bravo insider
and co-author Danny Pellegrino, making this a true must-have for
fans of the show.
|
|