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Books > Food & Drink > Beverages > Alcoholic beverages > General
Do you like wine but don't know anything about it except it's 1)
Alcoholic and 2) Wet? Well, Alicia Bien is here to remedy that.
Pronto Here's a collection of wine stories, the highs-and lows-of
Alicia's own evolution as a wine drinker from novice to-many
bottles later-an expert wine bottle opener. These pages contain an
alphabet's worth of wine stories from "Drinking Alone" and "How the
Army Changed My Life," to "Ullage, Uvula, U Know" and
"Zip-A-Dee-Doo-Dah, Zip-A-Dee-Ay, My Oh My What a Zinfandel Day."
So grab a bottle, sit back and enjoy. CHEERS
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.
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