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.

Every day can be a party when you treat yourself to tasty, fresh foods and juices and share them with family and friends. In this third recipe book from best-selling raw foods author, Jordan Maerin, you'll find everything you need to throw the unforgettable Fresh Party that's right for you and your loved ones. An innovative Fresh Party will help you bring everyone together in an atmosphere that's healthy, loving and celebratory. In this unique book, you'll learn how to: create exotic concoctions of juices, teas and nut creams; set up a festive juice bar, even without an electric juicer; get creative with homemade kombucha coolers; plan a Fresh Party to please everyone; choose a compelling occasion or theme for your party; serve complementary party platters and munchies; and so much more

Complete Reprint of the Vintage Drinks and Cocktails Book "The Gentleman's Table Guide" by E.Ricket and C.Thomas, originally published in 1871. It's a rare drinks and cocktail guide with classic recipes. Dedicated as always 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

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 "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

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

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

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."

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.

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

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.

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

The history began in 1923, when bootlegger and boxing promoter Owen "Owney" Madden took over the Club Deluxe at 646 Lenox Avenue in Harlem and renamed it the Cotton Club. Madden enforced a strict color line at his club. While the Cotton Club featured many of the greatest African American entertainers of the era, such as Fletcher Henderson, Duke Ellington, Count Basie, Bessie Smith, Cab Calloway, The Nicholas Brothers, Ella Fitzgerald, Louis Armstrong, Nat King Cole, Billie Holiday, and Ethel Waters, it generally denied admission to blacks. In 1936, the managers decided that Harlem had become unfashionable, and moved the club downtown, to Broadway at 48th Street. In 1939, Charlie Conolly, head barman at New York's Players Club, was hired to standardize drink formulas and create new cocktails for the club. His recipes were privately published in 1939, one year before the demise of the club. This edition has been reproduced from a rare copy of the original "Cotton Club: 1939 Book of Mixed Drinks." It reflects the style, flavor and, unfortunately, the mild imperfections of the printing processes of that era.

North Shields and Tynemouth, historically united, lie on the north bank of the River Tyne. North Shields grew up as a fishing port serving the Priory of Tynemouth on the headland. As other industries moved into North Shields, particularly shipbuilding, the town expanded from its site along the riverbank to accommodate the workers, absorbing villages nearby. Latterly, much of the town, including its historic quayside area, has been regenerated. Nearby Tynemouth remained smaller and today attracts many visitors to its beaches and historical landmarks, particularly the castle and priory. In North Shields & Tynemouth Pubs, author Eileen Burnett takes the reader on a fascinating journey through the towns' watering holes. Many of the pubs have retained features and traditions of previous ages, and she reveals the variety of North Shields' and Tynemouth's pubs, including the characters that have frequented or run the public houses over the years. Brimming with quirky tales and fascinating facts, this carefully crafted guide initiates readers into the history of North Shields' and Tynemouth's pubs.

This book tells the story of Bass, which during the mid-1800s grew from a small provincial brewery into the world's largest ale brewer. Spanning 230 years, the story is set against a backdrop of changing social attitudes, economic conditions and government regulations, and relates how all these various factors affected the brewing industry. The book also tells the story of those brewing companies, ranging from Scotland, the north of England and Midlands, to London, which during the 1960s merged to form what became Bass Charrington - at that time the UK's largest brewing company. Key to the story are the individuals and personalities who played their part in the formation of what was the dominant player in the UK brewing industry during the latter half of the twentieth century. Packed with rare and previously unpublished images, and authored by the chairman of the National Brewery Heritage Trust, this is an essential read for anybody interested in the history of beer and brewing.

The history of coffee is much more than the tale of one nonessential good-it is a lens through which to consider various strands of world history, from food and foodways to religion and economics and sociocultural history. A Rich and Tantalizing Brew traces the history of the coffee bean, beginning with its cultivation and brewing as a private pleasure in the highlands of Ethiopia and Yemen before its emergence as a common comfort, first in the Muslim world, then across the Mediterranean to Italy, other parts of Europe, and beyond to India and the Americas. At each of these stops the brew gathered ardent aficionados and vocal critics, all the while reshaping the social landscape. Taking its conversational tone from the chats often held over a steaming cup, A Rich and Tantalizing Brew offers a critical and entertaining look at how this bitter beverage, with a little help from the tastes that traveled with it-chocolate, tea, and sugar-has connected people to each other both within and outside of their typical circles, inspiring a new context for sharing news, conducting business affairs, and even plotting revolution.