A rollicking illustrated history of alcohol and its literary imbibers, from Jane Austen's beer brewing to James Joyce's passion for Guinness to E.B. White's cure for writers' block--a dry martini--by celebrated illustrator Greg Clarke and award-winning editor/art director Monte Beauchamp.
"The tools that I need for my trade are simply pen, paper, food, tobacco, and a little whiskey."
"I keep a dictionary, a Bible, a deck of cards and a bottle of sherry in the room."
"A writer who drinks carefully is probably a better writer."
Throughout history, there has been no greater catalyst for creativity among writers, so they claim, than a good, stiff drink. In this graphic volume, the authors take us on an unforgettable literary bar crawl, packed with historical factoids, anecdotes, booze trivia, and fascinating detours into the lives of our favorite writers, along with literary-themed cocktail recipes such as Ernest Hemingway's Death in the Afternoon and Philip Larkin's Gin and Tonic set to verse.
For the literary-minded drinker, whether wine, gin, vodka, beer, whiskey, or tequila is your elixir of choice, A Sidecar Named Desire will whet your appetite. Bottoms up
A collection of the greatest drinks of all time, modern and classic, all of which conveniently feature only three ingredients. 3-Ingredient Cocktails is a concise history of the best classic cocktails, and a curated collection of the best three-ingredient cocktails of the modern era. Organized by style of drink and variations, the book features 75 delicious recipes for cocktails both classic (Japanese Cocktail, Bee's Knees, Harvey Wallbanger) and contemporary (Remember the Alimony, Little Italy, La Perla), in addition to fun narrative asides and beautiful full-color photography.
In Drinking in America, bestselling author Susan Cheever chronicles our national love affair with liquor, taking a long, thoughtful look at the way alcohol has changed our nation's history. This is the often-overlooked story of how alcohol has shaped American events and the American character from the seventeenth to the twentieth century.Seen through the lens of alcoholism, American history takes on a vibrancy and a tragedy missing from many earlier accounts. From the drunkenness of the Pilgrims to Prohibition hijinks, drinking has always been a cherished American custom: a way to celebrate and a way to grieve and a way to take the edge off. At many pivotal points in our history-the illegal Mayflower landing at Cape Cod, the enslavement of African Americans, the McCarthy witch hunts, and the Kennedy assassination, to name only a few-alcohol has acted as a catalyst. Some nations drink more than we do, some drink less, but no other nation has been the drunkest in the world as America was in the 1830s only to outlaw drinking entirely a hundred years later. Both a lively history and an unflinching cultural investigation, Drinking in America unveils the volatile ambivalence within one nation's tumultuous affair with alcohol.
Create your own artisanal farm-to-glass specialty cocktails using local, seasonal, unusual, and organic produce with this illustrated bartending guide from the renowned cocktail chef who is transforming modern mixology.
Matthew Biancaniello, the former cocktail chef for the Hollywood Roosevelt Hotel's famous Library Bar, is creating cocktails the world has never tasted before. Going beyond the quotidian Whiskey Sour or Tom Collins, Biancaniello is mixing it up with imaginative drinks such as "The Heirloom Tomato Mojito", a twenty-five-year-aged balsamic vinegar and strawberry libation named "The Last Tango in Modena," and a fresh arugula-infused "Roquette."
One of the fastest-rising and most unique talents in the world of bartending, Biancaniello crafts exciting new drinks based on farm-fresh, seasonal, organic ingredients. A complement to farm-to-table dining, his fresh take on cocktails is ushering in a new age of drinking: "farm-to-glass", and with the addition of his foraging and gardening methods, "ground to glass." Captured in gorgeous full-color photographs, the libations in Eat Your Drink are both aesthetically beautiful and delicious.
Eat Your Drink explores cocktails that push boundaries though never-before-imagined flavor combinations. Following Biancaniello's lead, you too can learn to blend alcohol and food together to create an elevated cocktail experience that requires you to savor, explore and . . . eat your drink.
Once thought to be only the tipple of southern gentlemen and the companion of confederate roughnecks, bourbon has gained a steady resurgence in popularity over the years with an ever-expanding and diverse audience. A beverage distilled almost exclusively in Kentucky, bourbon has attained prominence and appreciation for its complexity, history, and tradition. In The Kentucky Bourbon Cookbook, Albert Schmid provides readers with the best recipes using the famous spirit of the Bluegrass. From classic Kentucky cocktails such as the Mint Julep, to bourbon inspired desserts, such as Bourbon-Pecan Crème Brulée with Chocolate Sauce, and more savory fare, such as Steaks with Bourbon Ginger Sauce, this book supplies recipes for every course. Schmid uses the four distinct seasons of the Bluegrass State to guide the reader through this rich collection of bourbon dishes and color photographs. In many ways a lesson on the flavor profiles that pair with and improve the flavor of bourbon, this book can be used by the home cook and the professional chef alike for inspiration to create new dishes. Much more than just a cookbook, The Kentucky Bourbon Cookbook recounts bourbon lore, food traditions, and Kentucky history, giving the reader a full appreciation of America's native spirit.
Tired of the same old cocktails? Looking for something new to spice up your evening? Introduce yourself to the wild and wonderful world of Asian-inspired drinks with "AsianCocktails"—: you'll be glad you did Try a Sake Mojito on for size, or the mouthwatering Hanoi Hooker, the aptly named Coriander Collins or, for the perfect after-dinner treat, the Lychee Alexander.
"Asian Cocktails" is an exciting collection of 90 cocktails, including 10 non-alcoholic drinks and a handful of tempting bar snack recipes such as Tamari Almonds and Curry Popcorn With flavors ranging from bold to subtle, "Asian Cocktails" reflects the taste and style of 15 mixologists--from 5 countries--who contributed recipes to this special book. A perfectly balanced mix of old favorites and new temptations, this book is sure to make your next cocktail party a hit.
Whether it s served neat, with a mixer, or in a cocktail, vodka s popularity continues to grow. Aficionados will love this lavishly illustrated pocket-sized book, which covers the trendy favorite from Absolut to Zubrowka. It s got all the basics: how vodka is distilled and flavored, where to buy the best brands, and which delicious recipes will make the biggest splash.
Individual drinks may fall in and out of fashion, but enjoying a well-made cocktail remains a timeless pleasure. 10,000 Cocktails will satisfy anyone's thirst for something new and unique.
Its pages are split into three sections to offer a selection of spirits, mixers, and finishing touches. Flick through the middle section to select your spirit, browse through the bottom section to add your mixers, then add a decorative flourish at the top.
While more daring readers may revel in shaking up some off-road combinations, the more discerning can follow color-coded themes to mix up lesser known classics. With over 10,000 possible cocktails to serve up, whether you combine carefully, or raise spirits with something anarchic, you're sure to be the toast of any party.