Drinks & Beverages Books - Page 16

101 Martinis

Kim Haasarud

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Customer Reviews:
Total reviews: 7 Average rating: 4.0 of 5

101 Martinis 5 out of 5 stars.
3 of 4 people found this review helpful.

Excellent variety of some of the same and different martinis. The ones I have tried so far have been excellent.Very diverse samplings through out the book.

Just what I expected 5 out of 5 stars.
2 of 3 people found this review helpful.

I gave this book as part of a wedding gift basket filled with martini paraphernalia. Was well-received.

Nice-looking book, but no index 2 out of 5 stars.
1 of 2 people found this review helpful.

This is a fun and beautiful little book. But it's not very user-friendly because there is no index. For instance, if you would like to find a recipe for a pumpkin martini or if you want to see if there are martini recipes with cranberry or lemon, you have to flip through the entire book. Who puts together a recipe book with no index?

201 Martinis are better than 101 3 out of 5 stars.
1 of 1 people found this review helpful.

I like 201 martinis better, but I don't regret buying this book. You don't own only one cook book, do you? Having multiple different recipe books on hand is, well, handy. I could compare features of the two books, but I would rather just encourage you to buy them both to get free super saver shipping and start experimenting with and enjoying your cocktails. Nice photos. But if you insist, it is the ingredient index and greater number of recipe's that makes me like 201 better.

Editorial Review:

"Kim Haasarud's culinary approach to the cocktail embraces fresh ingredients and a playful disregard for the ordinary. A fine addition to the home library and a great resource for a young bartender."
--Dale DeGroff, author of The Craft of the Cocktail

The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks

Mardee Regan

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Customer Reviews:
Total reviews: 11 Average rating: 5.0 of 5

Pros and Cons 5 out of 5 stars.
3 of 3 people found this review helpful.

Pros: Awesome book. Easy to follow. Cheaper than bar-tending sites offer.

Cons: It doesn't have EVERY drink you're looking for, but it has a good enough selection you won't be disappointed.

Editorial Review:

The ultimate bartending guide!

Proven recipes, step-by-step instructions, and much, much more

Congratulations! You’ve just discovered the ultimate bartender’s guide that’s up-to-date, practical, and easy-to-use. Inside you’ll find recipes for hundreds of delicious cocktails and mixed drinks, plus step-by-step directions for making virtually every contemporary and classic drink ordered at bars and restaurants today–from an A.B.C. to a Zorbatini.

You’ll also find total coverage of bartending basics, including equipment, ingredients, techniques, glassware, and garnishes.

• More than 850 recipes–listed alphabetically
• Clear, step-by-step instructions and problem-solving tips
• Fast-find icons–for classics, shooters, party punches, and more
• Waterproof, wipe-dry cover with place-keeping ribbon
• Mini-course on professional bartending

Red, White, and Drunk All Over: A Wine-Soaked Journey from Grape to Glass

Natalie MacLean

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Customer Reviews:
Total reviews: 19 Average rating: 5.0 of 5

Editorial Review:

In this bodice-ripping wine book that got widespread and excellent reviews in hardcover, multiple James Beard and IACP award-winning writer Natalie MacLean’s journey through the international world of wine is the perfect companion for neophytes and wine aficionados alike.
Natalie travels to the ancient vineyards of Burgundy to uncover the secrets of the pinot noir, the “heartbreak grape” from which some of the most coveted wines in the world are made. She visits the labyrinthine cellars of Champagne to examine the myths and the mystique of bubbly. She pulls on sturdy boots to help with the harvest at the vineyards of iconoclastic Californian winemaker Randall Grahm and goes undercover as sommelier for a night in a five-star restaurant with a wine list the thickness of a telephone directory. She looks at the influence of powerful critics, notably Robert Parker and Jancis Robinson, invites readers into her dining room for an informal wine tasting, and compares collecting notes at a bacchanalian dinner with novelist Jay McInerney.

The First American Cookbook: A Facsimile of "American Cookery," 1796

Amelia Simmons

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

The First American Cookbook written by a woman 5 out of 5 stars.
40 of 42 people found this review helpful.

In 1796, a young lady named Amelia Simmons published her cookbook. While other cookbooks had been printed, they were just reprints of European works. All had been written by men for men. At the time, no cookbook dealt so well with the unique food ingredients available in America.

So, this was the first cookbook slanted towards female cooks and is the first book to show corn meal as a primary ingredient. Here you will find the first recipes for "Indian Slapjacks: or "Johnny Cake" which became staples during the following centuries.

Amelia also presented the first recipe for pumpkin pie, Indian pudding, rice pudding and gingerbread. Here you can find the words "cookie" and "slaw" which come from the Dutch in America. Many of the recipes show you how to cook classic recipes for dumplins, biscuits and fruit pies.

The most recent printing of this cookbook seems to be by Tresco Publishers and it was reprinted in 2001. This Ohio publisher obtained special permission to reprint a limited facsimile copy (all forty-seven octavo pages) of this American Classic.

The book I found has a facsimile copy of American Cookery from 1796 that is definately showing it was used often, complete with grease stains. Then, there is a translation into a modern printing font that is much easier to read. In the facsimile copy with Early American print fonts in which the letter "s" appeared as "f"... this makes the original harder to read. For example:

"By having an opinion and determination, I would not be underftood to mean an obftinate perfeverance in trifles, which borders on obftinacy - by no means, but only an adherence to thofe rules and mazims which have ftood the teft of ages, and will forever eftablifh the female character, a virtuous character -altho' they conform to the ruling tafte of the age in cookery, drefs, language, manners, &c." ~Preface

The dated language is amusing to read and you can glimpse a picture of America through Amelias eyes. The "spellings" of many words were of course different so they are not typographical errors. There is a glossary that explains terms like bullace (small plum), gallipot (earthen pot) and pannikin (small metal vessel).

This book therefore "contains" the first cookbook published in America by an American author and the translation of the work into modern English. It is a first in cookbook literature and therefore is an historic document you will want to collect if you are a cookbook collector.

Only two First Edition copies are known to exist. One is in the Bitting Collection of the Library of Congress, the other in the Whitney Collection of the New York Public Library. The book I have contains the dog-eared and stained copy from the Bitting Collection and includes a forward by Mary Tolford Wilson.

By reading her cookbook, you can imagine a young colonial woman cooking over a hot cook fire, taking care of her children and using this cookbook to prepare her evening meal. It almost evokes a sense of nostalgia for when things were simpler, or were they?

Diet Bread

One pound sugar, 9 eggs, beat for an hour. Add to 14 ounces flour, spoonful rose water, one spoonful cinnamon or coriander. Bake quick.

An hour? Who would have the time these days. It is amazing! And I thought kneading bread was work.

You will also find recipes for:

Minced Pie
Bread Pudding
Puff Pastry
Roast Mutton
Indian Pudding
Meats
Poultry
Fish

My heart did beat a little faster just because it is so overwhelming how far cookbooks has come since this first American cookbook written by a woman and I was delighted to finally own a copy. This is not really a cookbook you would use as the recipes are not exactly easy to follow and don't always contain exact quantities of ingredients. It is more to amuse!

This cookbook will produce in you a similar excitement that you might feel if you had happened upon this book in a musty library or in an attic. But then again, I read cookbooks in bed! ;)

~The Rebecca Review

Editorial Review:

Exact reproduction of the first American-written cookbook published in the United States. Authentic recipes for colonial favorites — pumpkin pudding, winter squash pudding, spruce beer, Indian slapjacks, and more. Introductory essay and Glossary of colonial cooking terms.

Home Winemaking Step-by-Step

Jon Iverson

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Customer Reviews:
Total reviews: 15 Average rating: 4.0 of 5

Resource Addition 5 out of 5 stars.
1 of 4 people found this review helpful.

I added this book to my growing wine making reference collection. As an amateur, I am busy gathering additional knowledge as I hone my winemaking skills. I used the "Raspberry Liquor" recipe to spruce up a batch of very dry and unsweetened Raspberry wine for my annual holiday wine creation. Good dry semi-sweet result.

Excellent condition and fast delivery! Good seller. 5 out of 5 stars.
0 of 0 people found this review helpful.

Excellent condition and fast delivery! Good seller. Helpful book and very easy to read.

Editorial Review:

Written expressly for beginning and advanced amateurs, this guide explores home winemaking in practical terms, focusing on the latest fermentation techniques of both red and white wine grapes. Detailed information on equipment, supplies, and mistakes to avoid will make getting started easy. Advanced winemakers will appreciate full explanations of sophisticated topics such as malolactic fermentation, extended maceration sparkling wines, and chemical testing. Also included in the new edition is information on the use of oak barrels. Unlike other winemaking manuals, this is devoted entirely to wine made with grapes instead of fruit wines.

The Texas Hill Country: A Food and Wine Lover's Paradise

Terry Thompson-Anderson

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Editorial Review:

The Texas Hill County: A Food and Wine Lover's Paradise takes readers on a gustatory tour of this picturesque Central Texas region of rolling hills, spring-fed streams, and good eats. One of the state's most popular travel destinations, the Hill Country is fast becoming a magnet for agricultural tourism. Visitors come here to follow the lavender trails, pick peaches and apples, buy fresh-pressed olive oil, sample the offerings at award-winning wineries, and have a meal in the unique eateries--from chic restaurants with world-class dishes on the menu to back-country roadhouses famous for barbecue and hamburgers. Professional chef and cookbook author Terry Thompson-Anderson has explored every corner of the eighteen-county region, with its quaint communities and specialty farms, and discovered more than one hundred establishments that are sure to please the palate. More than a travel guide, the book is also filled with recipes that she has gathered from proprietors or developed using local food products. Sandy Wilson's stunning full-color photographs capture the diversity of the Hill Country eating experience, with its berry patches and orchards, roadside stands, artisan bakeries, boutique wineries, and vast array of restaurants serving both traditional and haute cuisine. Welcome to the rich bounty of the Hill Country, where you're in for some remarkable food finds. If this is your first visit, we bet it won't be your last!

Italian Wines 2008 (Italian Wines)

Gambero Rosso

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

A bit of a mess and far too much convoluted detail... 3 out of 5 stars.
3 of 3 people found this review helpful.

I see the validity of the points of the other reviewer here, but I'll be frank, this book is just not set up well and nor does it have any type of approachability for even the wine professional. If you're looking for any kind of a casual book, this is NOT it. You will have to wade through literally hundreds of pages and indexing (in a horribly small print) to find anything you are looking for or will find useful.

See my FULL review for the 2006 edition of this book if you'd like more examples. I've used both it and the 2008 for very specific things. But in general, I'll never purchase another from this series and will probably have very little reason to use either of them again. They are just not easy to use or approachable.

excellent source 5 out of 5 stars.
2 of 2 people found this review helpful.

This book is a review by people who know the wine, the history and what the wine should be from year to year. It provides a great perspective on the state of Italian wine and it's place in the industry.

Editorial Review:

A comprehensive guide to the delicious world of Italian wine

Heinerman's Encyclopedia of Healing Juices

John Heinerman

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Customer Reviews:
Total reviews: 6 Average rating: 4.0 of 5

valuable guide to juicing fruits and vegetables 5 out of 5 stars.
94 of 96 people found this review helpful.

You won't need a juicer to appreciate this readable reference on juicing (and using) a variety of fruits and vegetables. A medical anthropologist and author of other books on the healing properties of foods, Dr. Heinerman now focuses on juicing. After you choose an ailment (or a fruit or a vegetable), you will respect Dr. Heinerman's scholarship in compiling the beneficial uses of juices. Each chapter on a juice (for instance, "Lettuce Juice") documents its botanical history, description, usage and nutritive values. The anecdotes and testimonials provide strong evidence for the therapeutic qualities of fruits and vegetables -- and their juices. Any juicer you buy will get you started with some good recipes, and this text will augment your choices and combinations of juice. You'll soon be juicing every day, and on into the 21st century. Appendices include helpful information on picking a juicer, uses for the pulp by-product, supplemental commercial products, and recipes

Editorial Review:

This publication shows how raw, natural juices can help maximize health and boost the immune system. A total of 83 juices are discussed.

Extreme Brewing: An Enthusiast's Guide to Brewing Craft Beer at Home

Sam Calagione

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Customer Reviews:
Total reviews: 13 Average rating: 4.0 of 5

Not radical brewing 2 out of 5 stars.
2 of 3 people found this review helpful.

This book is one of those flashy glossy books with very little content. This is not for the all grain brewer, maybe for the extract people it could be of interest. Recipes are very basic and common. Dry writing style but lots of cozy pictures of people drinking beer.

Editorial Review:

Extreme Brewing is a recipe-driven resource for aspiring home brewers who are interested in recreating these specialty beers at home, but don't have the time to learn the in-depth science and lore behind home-brewing. As such, all recipes are malt-syrup based (the simplest brewing method) with variations for partial-grain brewing. While recipes are included for classic beer styles -- ales and lagers -- Extreme Brewing has a unique emphasis on hybrid styles that use fruit, vegetables, herbs and spices to create unique flavor combinations. Once their brew is complete, readers can turn to section three, The Rewards of Your Labor, to receive guidance on presentation, including corking, bottle selection and labeling as well as detailed information on food pairings, including recipes for beer infused dishes and fun ideas for themed dinners that tallow the reader to share their creations with family and friends.

Ultimate Beer

Michael Jackson

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Customer Reviews:
Total reviews: 16 Average rating: 4.0 of 5

Editorial Review:

Possibly the world's most famous beer writer, British author Michael Jackson has made an enviable living surveying the lure and the lore of this most democratic of beverages. His classic coffee-table textbooks, The New World Guide to Beer and Michael Jackson's Beer Companion, offer highly regarded overviews of the world's styles, traditions, and techniques. Along with a television documentary series, numerous articles in trade publications, and extensive touring, Jackson's guides have established the other Michael Jackson as one of the great promoters of great beer.

With Ultimate Beer, Jackson homes in on the particulars: which beer, when, and why. After a concise overview of brewing ingredients and processes, Jackson explores a myriad of beers from every corner of the brewing world. His suggestions are organized by the situation in which they might best be enjoyed: from summer sippers to winter warmers, aperitifs to nightcaps. Enticing photography of each beer and its packaging accompanies Jackson's tasting notes, brief technical info, and product-specific tidbits. Then, Jackson indulges further with chapters on matching particular beers to particular dishes, and follows that up with a brief guide to cooking with beer.

The guiding principle of Jackson's writing--that which he shares with any beer enthusiast--is that beer, like wine, is best enjoyed when served at the right time, in the right conditions, and with the right dish. This book is Michael Jackson's very personal attempt to point the way to enjoying that Ultimate Beer. --Todd Gehman