|
Showing 1 - 7 of
7 matches in All Departments
The global Tiki Drink revival is in full swing. But without
Beachbum Berry's Grog Log and Intoxica , there'd be nothing to
drink. These two groundbreaking books revealed the top-secret,
never-before-published, "lost" exotic drink recipes from Tiki's
original midcentury heyday. Author Jeff Berry has unearthed a lot
more recipes since his first two books, and picked up a lot more
drink lore too. He's spilling it all in Beachbum Berry Remixed, a
completely revised and updated anthology of the Grog Log and
Intoxica , featuring 40 newly discovered, previously unpublished
vintage Tiki drink recipes from the 1930s-1960s, 38 of the best new
recipes from today's Tiki revival, gathered especially for Remixed
from the world's top mixologists and cocktail writers, expanded
drink history and lore, incorporating newly discovered information
about the origins of the Mai Tai, Zombie, Suffering bastard, and
other legendary Tiki mysteries.
Elixirs Exotica! More lost recipes from the Golden Age of the Tiki
Bar from the Polynesian Pop Scholar and Mixologist Jeff Berry,
co-author of the praised Beach Bum Berry's Grog Log - dubbed "the
best bar guide for tropical drinks ever published" by Joe Bob
Briggs. Packed with vintage graphics on every page, and everything
you need to know about making the perfect tropical drink. With
additional commentary from Berry, and a cover by renowned tiki
artist Bosko.
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.
THIS EDITION OF TABOO TABLE IS NOT SPIRAL BOUND. Beachbum Berry
uncovers the forgotten secret food recipes from Polynesian
restaurants of days gone by. Beachbum Berry's Taboo Table is a
cookbook done in a style similar to the author's two drink recipe
books, Beachbum Berry's Grog Log and Beachbum Berry's Intoxica.
Taboo Table features famous "lost" and exotic recipes (most
ironically created in the USA) for appetizers, entrees and
desserts. There is also a fascinating and informative history of
tiki cuisine from the first Polynesian settlers to the last
remaining Polynesian restaurants. Vintage menu art as well as new,
tiki-inspired artwork dot every page, making Taboo Table a
must-have for people looking for a nostalgic trip into a lost part
of exotica. By Midwest Book Review Beachbum Berry's Taboo Table:
Tiki Cuisine From Polynesian Restaurants Of Yore is a unique
collection of South Sea themed vintage recipes that is enhanced
with an informed and informative history of tiki cuisine from the
first Polynesian setters to the last remaining Polynesian
restaurants. From Crab Rangoon; Shrimp Luau; Chicken of the Gods;
and Javanese Lamb Sate; to Shellfish Polynesian; Pitcairn Salad;
Mai Tai Pie; and Molokai Mule, this compendium of dishes and drinks
is a welcome and recommended, spiral bound and celebratory addition
to any multi-cultural kitchen cookbook collection.
These are the 9 rules that govern how to get people to love you,
your company, your products, your ideas, your cause, or your dog.
The new book by the author of The Grog Log, Intoxica and Taboo
Table. Beach Bum Berry, as he is better known, is America's leading
authority on tropical drinks and polynesian pop culture. In this
all new book, Berry not only offers up tantilizing new drink
recipes, but tells stories about some of the most famous figures of
their time. The Bum applies the same dogged research to the untold
stories of the people behind the drinks. Stories culled from over
100 interviews with those who actually created the mid-century Tiki
scene - people as colorful as the drinks they invented, or served,
or simply drank. People like: Leon Lontoc, the Don The
Beachcomber's waiter who served Frank Sinatra and Marlon Brando by
night, and acted in their movies by day; Henry Riddle, the Malibu
Seacomber bartender who fed items about his famous customers to
infamous gossip columnist Louella Parsons, till the day Howard
Hughes found him out; and Duke Kamanamoku, whose manager turned him
from Olympic champion into reluctant restaurateur.
|
You may like...
Loot
Nadine Gordimer
Paperback
(2)
R398
R330
Discovery Miles 3 300
Loot
Nadine Gordimer
Paperback
(2)
R398
R330
Discovery Miles 3 300
Hampstead
Diane Keaton, Brendan Gleeson, …
DVD
R66
Discovery Miles 660
|