This is the most complete first edition with 258 pages, in a good-to-read 6x9" format It is the complete reprint of the very first 1862 edition of Jerry Thomas' Bartenders Guide " How To Mix Drinks or A Bon Vivant's Companion ." This drink recipe book is probably the most famous bartenders' and cocktail book of all times, and it was the first real cocktail book ever published in the United States. This is a nostalgic and delicious homage to a drinking era that is gone but not forgotten. * In 1862 Thomas finished the Bartender's Guide (alternately titled How to Mix Drinks or The Bon-Vivant's Companion), the first cocktail book ever published in the United States. The book collects and codifies what was then an oral tradition of recipes from the early days of cocktails, including some of his own creations; the guide lays down the principles for formulating mixed drinks of all categories. This first edition of the guide include the first written recipes of such cocktails as the DAISY, the MINT JULEP. the FIZZ, the FLIP, Sour and many many more. Among other famous drinks are the BLUE BLAZER, the EYE-OPENER, the LOCOMOTIVE, the PICK-ME-UP, the CORPSE-REVIVER, and CHAIN-LIGHTNING.

Complete reproduction of the Vintage Drinks and Cocktail Book "American & other Drinks - Cocktail, Punches & Fancy Drinks." Originally published in 1878 "American & Other Drinks" is one of the great classic cocktail books of all times. A huge collection of rare cocktail recipes and punch recipes to mix fancy drinks. Dedicated to all bartenders and cocktail lovers Take a look at the complete Vintage Cocktail Books reprint catalog at www.VintageCocktailBooks.com

Reprint of "The Cylon Tea-Makers Handbook." The production of black tea in Ceylon began after a deadly fungus called Hemileia vastatrix destroyed most of the coffee crop on the island. The coffee plantation owners realized that they needed to diversify. The Loolecondera Estate had long been interested in producing tea in Sri Lanka. James Taylor, one of the fathers of Ceylon Tea, had recently arrived on the Estate and wanted to be there for the sowing of the first tea crops in 1867. James Taylor was already experienced in tea cultivation. He had acquired his knowledge in North India. He carried out different experiements on cultivating tea on the verandah of his estate. He rolled the leaves by hand and fired the oxidized leaves on clay stoves over a charcoal fire. The tea was delicious and sold for a very good price in the London Auction. The tea craze hit Ceylon. By 1890 tea production was at 22,900 tons, up from just a mere 23 pounds between 1873 and 1880.

An historic compilation of cocktails served at the legendary Havana watering hole during the 1930s. Over 120 pages, this book, translated by the Restaurant Museum, uncovers the craft of the "cantineros" and preserves their sophisticated drinks and noble cocktails, nearly lost when Sloppy Joe's was shuttered in 1959 at the triumph of the Cuban Revolution. It stands as a memorial to the legendary bar, a celebration of its liquid masterpieces, and a testament to the idiocy of Prohibition. Includes 169 cocktail recipes, and features 5 versions of the Mojito, including the "Hemingway Special," a sugarless Mojito, developed for Sloppy Joe's famous patron who could not digest raw sugar.

This publication contains over 6000 drink concoctions collected in over five hundred cities, towns, little hamlets and many villages in over fifty countries and all of the fifty states. That is almost three times the number of recipes in any other drink book that has been published up to this time. The drink recipes and other bits of information and humor were collected over a period of fifty-two years of traveling, dining, drinking and working in the Hotel and Restaurant industry. Most of the recipes were told to me by bartenders, wine stewards, wine producers, distillery managers, liquor salesmen, brew masters and drinking folk that I met in my travels, including a "white lightning" entrepreneur. Throughout this book there are hundreds of jokes, quotes, toasts, quips, statements, recommended name brand alcoholic delights, ways to make your own, serious and amusing anecdotes and philosophies by famous and infamous people that I have collected in my travels or enjoyed over a cocktail in some distant oasis. I have tried to give proper credit, where credit is due; but for those that I can find no origin, I simply call them "Trixieism's" You be the judge."

Complete reproduction of the Vintage Book "Cooling Cups and Dainty Drinks - Collection of Recipes for CUPS and other compounded Drinks and of general information on Beverages of all kinds" from 1869. This fascinating classic book introduces the delights of drinks that were in vogue before the invention of mass market beverages. There are chapters for Cordials, Liqueurs and Syrups, Bitter Drinks, Wine Cups and Punch, and recipes for historic drinks like the Negus of Charles Dickens, Sir Walter Raleigh's Ale Posset and Sir Walter Scott's Wassail Bowl. There are recipes for novel ways of making coffee and coffee liqueurs, sections on brewing and a chapter on wine cups, which transform the experience of wine drinking. In all, more than 250 recipes. Dedicated to all cocktail lovers and bartenders. Feel free to take a look at our complete Reprint Catalog of VINTAGE COCKTAIL BOOKS at www.VintageCocktailBooks.com

Complete Reprint of Harry Johnson's Bartenders' Manual, originally published 1882. "Harry Johnson was a professional bartender for most of his life and along with Jerry Thomas he was one of the first to write about his trade. Harry's rather opinionated thoughts on the bartending profession and how to run a bar, which takes up the first third of the book, make for a fascinating insight in to the world of nineteenth century bars. He wasn't afraid of boasting, describing one of his bars as "what was generally recognized to be the largest and finest establishment of the kind in this country," but the advice is clearly spoken from the heart about a profession he really believes in."

A complete reproduction of the Vintage Cocktail Book "The Ideal Bartender" originally published in 1917. Tom Bullock became to be a well-recognized bartender of the time at St. Louis Country Club, where he served for government officials and other elite members. G.H. Walker, grandfather of George W. Bush was one of the big fans of Bullock's cocktails and wrote the indroduction. After publishing this cocktail book, Prohibition made Bullock's profession illegal, yet bartending culture was stronger than ever, bartenders were well paid and tipped for supplying public a illegal substance of alcohol. Bullock moved frequently and changed professions during the dry period, but kept bartending at St. Louis Country Club where people could still drink. The country club did not keep the records on him working there. Feel free to take a look at our complete Reprint Catalog of Vintage Cocktail Books at www.VintageCocktailBooks.com

A complete reproduction of the Vintage cocktail Book "Burke's Cocktail & Drinking Recipes - with Recipes for Food Bits for The Cocktail Hour" from 1936. This fascinating classic cocktail book introduces the art and etiquette of mixing, serving and drinking wines and liquors. This book has the drink recipes that were popular in the bar, as well as how to serve them, the equipment, the food snacks that should accompany them, and drink measurements. Dedicated to all bartenders and cocktail lovers Feel free to take a look at our complete reprint catalog of VINTAGE COCKTAIL BOOKS at www.VintageCocktailBooks.com

This is the most complete first edition * A reprint of the very first 1862 edition of Jerry Thomas' Bartenders Guide " How To Mix Drinks or A Bon Vivant's Companion ." This drink recipe book is probably the most famous bartenders' and cocktail book of all times, and it was the first real cocktail book ever published in the United States. This is a nostalgic and delicious homage to a drinking era that is gone but not forgotten. * In 1862 Thomas finished the Bartender's Guide (alternately titled How to Mix Drinks or The Bon-Vivant's Companion), the first cocktail book ever published in the United States. The book collects and codifies what was then an oral tradition of recipes from the early days of cocktails, including some of his own creations; the guide lays down the principles for formulating mixed drinks of all categories. This first edition of the guide include the first written recipes of such cocktails as the DAISY, the MINT JULEP. the FIZZ, the FLIP, Sour and many many more. Among other famous drinks are the BLUE BLAZER, the EYE-OPENER, the LOCOMOTIVE, the PICK-ME-UP, the CORPSE-REVIVER, and CHAIN-LIGHTNING. ****** This 1862 editions is the very first published edition, which has 238 pages (The 1887 edition, pulished 25 years later, has 132 pages only) ******

A complete reproduction of the Vintage Cocktail Book bestseller "The Artistry Of Mixing Drinks" written by Frank Meier (RITZ Bar, Paris), originally published 1934. "Frank Meier's book enables one to enjoy at home or elsewhere the various drinks which he has made and served to a world-wide clientele. His many friends and admirers will welcome his work, which gives the secret formulas. Once more, even though absent, they will have those delicious drinks which Frank alone can serve." Dedicated to all cocktail lovers and bartenders. Feel free to take a look at our complete Reprint Catalog of VINTAGE COCKTAIL BOOKS at www.VintageCocktailBooks.com

Food safety is one of today's major concerns. One important factor in food safety is cleaning and sanitation of the equipment used in the food, dairy, beverage, brewery and hospitality industry. Cleanliness is a relevant factor; the public consumes more and more prepared or semi-prepared foods. The consequences of contamination can be catastrophic for the public and the economic and legal implications for the producer can be devastating. There have been several large and medium size enterprises bankrupted by a national recall of their contaminated products. This book was prepared with the practical and technical experience of many years working on real cases, improving in general the cleanliness and sanitation of the equipment where the food or beverage was prepared and packed. Know and apply these principles and you will reduce costs and improve cleanliness and sanitation. It is complemented with more than 50 spreadsheets of the most useful and used calculations. It includes an updated bibliography and important commercial references.

Written in English by a Japanese scholar in 1906, "The Book of Tea" is an elegant attempt to explain the philosophy of the Japanese Tea Ceremony, with its Taoist and Zen Buddhist roots, to a Western audience in clear and simple terms. One of the most widely-read English works about Japan, it had a profound influence on western undertsanding of East Asian tradition.

The ultimate guide to bartending. While anyone can learn the recipe for a cocktail and create a drink, that doesn't make them a bartender. Bartending is truly an art form that encapsulates the mechanics of mixing a drink, personality, appearance, understanding of alcohols and how they relate to each other, customer service and patience. This book will teach you about all of those things.

A delightful and amusing specialized cookbook aimed at the adventuresome experimental cook rather than the professional chef. A gem for tea lovers, but also available to those who like to try new things while fooling around in the kitchen.

If you enjoy the taste of tea-black, green or flavored-this book will open up a wide spectrum of dishes with distinctive flavors in canapes, appetizers, soups, salads, vegetables, meats, fish, fowl, smoked dishes, breads cakes, ice creams, cold cocktails and hot drinks.

Surprise your guests with something original

The idea of the spiritual nature of tea has long been part of Japanese culture, and somewhat of a mystery to Western culture. With the 1906 publication of Kakuzo Okakura's "The Book of Tea," this connection was made clear to American readers who were beginning to see an upsurge of Japanese influence in the arts and culture. Through his work, Okakura introduced the term "Teaism" and explained to Western readers the influence tea, and its associated ceremonies, had on every aspect of Japanese life. Written in English, the work spoke to Westerners in terms they could understand, explaining not only Zen and Taoism, but also the secular aspects of tea, its simplicity and clarity, and its influence on Japanese art and architecture. He ends the work with a discussion of Tea Masters, particularly Sen no Rikyu's contributions to the Japanese Tea Ceremony. Through this immensely important work, Okakura guided Westerners into Japan's culture, teaching an appreciation of its culture, its art, and its philosophies.

Ever wonder why a home espresso machine won't produce espresso that tastes like it was made with a $7,000.00 Italian commercial espresso machine? Actually, it will The simple little tricks are revealed in this book We explain in detail how to make a perfect shot of espresso with your $70.00 home espresso machine, and then turn it into a perfect latte or cappuccino. And, as you know, that perfect shot of espresso is the basis for all those fancy $4.00 lattes, cappuccinos, and Americanos Also included is an overview of coffee and its origins, and coffee grading and roasting. How to grind coffee, how to cup coffee (with worksheets), and how to make perfect espresso drinks are all covered in this easy-to-read book We also address many of the common misconceptions about coffee, including French Roast is not from France, and Espresso is not a type of coffee bean Lots of delicious food and coffee drink recipes are included, along with hints and tips about cooking in general, like how to make a lump-free espresso cheesecake and how to make perfect fall-off-the-bone spareribs with coffee-ancho-chipotle chili BBQ glaze. Makes a handy reference book for yourself, and a perfect gift for those "coffee snobs" we all know and love

Enjoy gourmet tea shop flavors made in your own kitchen Bring together the aroma of the sweetest flowers, as well as the tastes and health benefits of herbs in your everyday cuisine when you use the brewing and flavoring tips in "The Essence of Herbal and Floral Teas." Discover the exquisite taste of herbs and edible flowers used in brewing refreshing, stimulating, or calming beverages and delectable desserts. Delight in the herbaceous and sweet floral aromas featured in the delicious recipes for sweeteners, lemonades and spritzers, ices and frozen treats, sangrias and party punches, herbal and floral tisane blends, flavored tea blends, and confections. "The Essence of Herbal and Floral Teas" includes tips on cultivating herbs and edible flowers in your garden and preserving for future use year-round.

Author Mary El-Baz offers delightful recipes for aromatic and healthful herbal and floral teas, tisanes, beverages, and desserts including Lemon Mint Cooler, Nitey-Nite Tisane Blend, Chamomile Pear Cider, Jasmine Limeade, Fruity Mint Punch, Raspberry-Hibiscus Sorbet, Easy Lemon-Peppermint Ice, Candied Rose Hips, Raspberry and Violet Tartlets.

Whether you are interested in working as a professional bartender, want to learn how to make great tasting drinks for your family and friends, or simply want to have some idea what to order when you go out for a night on the town, this book is for you! Don't know much about liquor? Don't worry! No prior liquor knowledge is required. Now you can learn the basics of bartending - including free pouring, how to mix and serve more than 200 popular drinks, fun liquor history, and many great tips on how to get started in an exciting and lucrative bartending career! It's fun and easy! In no time you can be creating drinks such as Apple Martinis, Grape Nehis, Mai-Tais, Sex on the Beach, Lemon Drops, Hurricanes, Rum Runners, B-52's, Chocolate Cake, scrumptious daiquiris, tempting margaritas, beautifully layered shooters, and much more! Also included are valuable suggestions on finding employment, acing the interview, increasing customer satisfaction, responsible alcohol service, ways to increase tips, and even ideas on establishing positive working relationships with your coworkers and bar managers. Presented in an entertaining, yet straight forward manner, the recipes and techniques are easy to understand. This book has become the preferred training guide for bar managers and many professional bartending classes.

From the growth of the temperance movement in the early nineteenth century and the appearance of abs in the twentieth, to present day debates on alcopops and binge drinking, this collection brings together over 180 years worth of drink-related journalism from the "Guardian" including highlights from Richard Boston's celebrated real "Ale" column from the 1970s, and John Arlott's wine guide for novices from the 1980s.

In this revised and updated edition of the most authoritative guide to coffee, Corby Kummer travels the country and the world to give you all the latest information you need to make a great cup at home: • The best beans and how to buy and store them • The grinder that's essential for great coffee • Incisive reports on brewing and espresso-making equipment and tips on how to get the best from them, with photographs of current models • A complete, up-to-date list of sources for beans, equipment and Fair Trade organizations

Este libro va dirigido a todos aquellos que fabriquen cerveza por aficion, ayudandoles a resolver los problemas, grandes y pequenos, que plantea ese hobby. Al neofito le servira de ensenanza basica, y al practico experimentado como provechoso compendio de conocimientos. En cambio, el fabricante de cerveza a escala industrial, debe obtener su informacion de la bibliografia especializada. Esto hace que en la presente obra, se renuncie a la descripcion de aquellos metodos cuya practica exija utensilios especiales de elevado precio y que, por sus caracteristicas, solo tienen utilidad en la esfera industrial. En la redaccion del libro se ha pretendido explicar todos los procesos quimicos y tecnicos de la manera mas sencilla y clara posible, lo que permitira su comprension sin disponer de conocimientos especiales previos. Las formulas quimicas se explican en las correspondientes notas a pie de pagina, si bien no resultan importantes para la comprension del texto. Si, no obstante, los conceptos expuestos resultasen demasiado complicados para algun lector, no existe ninguna razon para desanimarse: naturalmente, podra fabricar pese a ello una buena cerveza, pues no todo lo que se explica en el libro tiene la misma importancia. Mas bien suele bastar con saber donde puede consultarse una determinada cuestion. Asi, por ejemplo, el capitulo dedicado a "Correccion de defectos y errores" solo debera leerse cuando se aprecie realmente la existencia de una anomalia en la cerveza. Esta quinta edicion de la "Elaboracion casera de cerveza" se publica sin variaciones en el texto. En cambio, los Apendices de "Firmas suministradoras" e "Indice bibliografico" han sido actualizados a fondo, con lo que el lectorpodra adquirir con mayor facilidad el material, utensilios e informacion que le sean precisos.