Imbibe: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar Featuringthe Original Review

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Imbibe: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar Featuringthe Original ReviewImbibe is the best book ever written on the subject of cocktails and mixed drinks. Plain and simple. Best Ever.

Not only does Wondrich dispel lots of myths about Jerry Thomas, and many, many cocktails--the birth of the Sazerac, for instance--he does it with such wit, turning phrase after phrase in the manner of a master wordsmith. It's a bloody delightful read.

Buy this book for yourself, and buy this book for anyone and everyone you know. Even if they have no interest in the main subject matter--and what are you doing hanging out with people like that, anyway?--if any of your friends has the slightest interest in American social history they will be absolutely spellbound as they travel back in time with Dave and watch illustrious quaffers of the nineteenth and early twentieth centuries doing what they did best: Imbibing.
Wondrich also translates recipes from Thomas' books, and from other books of the same period. He takes them to pieces, examines them thoroughly, and puts them back together so that we can sip a taste of the past. Our copy of the book is already splashed with bitters . . .

Wondrich has shown us all how it should be done. Congrats, Dave.
Gary ReganImbibe: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar Featuringthe Original Overview

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The New Complete Coffee Book: A Gourmet Guide to Buying, Brewing, and Cooking Review

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The New Complete Coffee Book: A Gourmet Guide to Buying, Brewing, and Cooking Review"The New Complete Coffee Book" is an excellent coffee table book on coffee. It tells you most of what you need to know, and is impressively presented in a way which would look good on any coffee table.
Nonetheless, this book could, I feel, have done with a few more basic bits of information. I would have enjoyed a section on how to make basic coffee (ie latte, cappucino, machiato) - even if these are considered 'simple' coffee making skills. Also, a bit more information on the different aspects of different coffee region produce would have been good. Furthermore, there is a section on savoury coffee meals (lamb with coffee rub, anyone?) which can at best be described as superflous.
On the whole, though, the book is pretty damn good, and certainly worthy of purchase. I am very happy with it.The New Complete Coffee Book: A Gourmet Guide to Buying, Brewing, and Cooking OverviewNow with a fresh new cover, the New Complete Coffee Book is filled to the brim on the worlds favorite beverage. Covering the latest in the coffee craze, it includes dozens of recipes for every coffee drink imaginable, from the sternly efficient Espresso (the rocket fuel of coffees) to the indulgent Cappuccino Borgia Milkshake. Author Sara Perry gives us the 411 on coffee history, production, and lore. If that werent enough, she adds 40 recipes for delicious, internationally inspired treats (both sweets and savories) using coffee as a main ingredient. Paired with smart-looking photographs, this is a handsome exploration of a precious commodity and the hundreds of ways to enjoy it.

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Cider: Making, Using & Enjoying Sweet & Hard Cider, Third Edition Review

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Cider: Making, Using & Enjoying Sweet & Hard Cider, Third Edition ReviewI purchased this book as an experienced homebrewer interested in branching out (I also bought The Compleat Meadmaker, which is excellent and helpful). I was *sorely* disappointed. It has nothing of value to teach about brewing of hard ciders. It does have lots of Foxfire-type info on building a cider press, planting an orchard, choosing cultivars, etc. But there is no real guidance for fermenting cider beverages.
If you have a farm and want to press sweet cider, this would seem to be a good book. But if you are interested in "something a little harder," look elsewhere (wish I knew where!).Cider: Making, Using & Enjoying Sweet & Hard Cider, Third Edition OverviewThe Pilgrims drank cider as they sailed to America aboard the Mayflower. John Adams had a tankard of cider every morning at breakfast. After a long day on safari, Ernest Hemingway liked to kick back beside the campfire with a glass of cider. And Robert Frost saluted his favorite beverage with a poem titled ?In A Glass of Cider.? Neck and neck with brewing beer at home is the resurgence of making cider. Whether sweet, hard, blended, or sparkling, trend watchers say cider, once the preferred beverage of early America, could very well become the drink of the future. (Hard cider is the fastest growing segment of the beverage industry.) Keeping pace with the commercial cider producers are small-scale and individual cider makers who have discovered how easy it is to make their own. After all, the only ingredient you need is an apple. In this updated edition of Cider, Annie Proulx and Lew Nichols take you step-by-step through the process that renders fruit into a refreshing drink. In addition to learning about the equipment you?ll need to make a glorious cider, Proulx and Nichols also discuss the pros and cons of various types of apple presses ? from traditional heavy grinders to sleek hydraulic presses. You?ll also learn about the glass bottles vs. wooden barrels debate; how to filter, fine, and rack your cider; and where and how to store it. Proulx and Nichols provide detailed recipes for making six types of cider: still, sparkling, champagne, barrel, French, and flavored, with advice on which apples to use to achieve a tart, aromatic, astringent, or neutral quality in your cider. In fact, this book is brimming with expert advice on cidermaking. If you want to plant your own apple orchard, this book has an entire chapter that lists which cultivars of apples thrive in which parts of the United States and Canada, along with each cultivar?s characteristics and when it is ready for harvesting. Another chapter explains how to care for an orchard, from improving the soil to pruning and thinning the trees to fighting off pests and wildlife. Once a cidermaker has learned how to make excellent cider, he or she is likely to look for further fields t o explore. With that in mind, the authors include a chapter on making cider vinegars and brandy and using cider in cooking. Finally, Proulx and Nichols walk you through the latest federal regulations covering the production and sale of homemade cider in the United States and Canada, and they familiarize you with the kind of impact state and provincial laws can make.The clear, simple language, numerous illustrations, and detailed step-by-step directions make it easy for even novices to become skilled cidermakers. This revised edition of the classic handbook is a complete guide for anyone who wants to discover the pleasure of making ? and drinking ? fresh cider.

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The Complete Idiot's Guide to Coffee and Tea Review

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The Complete Idiot's Guide to Coffee and Tea ReviewIf you've ever wanted to know everything there is to know about coffee and tea, The Complete Idiot's Guide to Coffee & Tea is certainly a good resource. From growing locations to harvesting methods, processing to transport, home-roasting to blending, and even the best way to pull a shot of espresso, Travis Arndorfer and Kristine Hansen explore the world of these gourmet beverages from start to finish.
For sheer volume and completeness of information this book is a winner; I learned an incredible amount of wonderful history and useful information from it. For liveliness of writing--an important consideration in the long-running "Complete Idiot's Guides" line, which strives to make often-complex subjects accessible to the general public--it does a solid job, although it's hard to go step-by-step through the complexities of pulling espresso, properly tamping grounds, and cleaning an espresso machine without things getting a tad boring.
I have only one major reservation regarding this book, and it was enough to bring my rating down a bit. The authors manage to convey the impression through all of their detailed information that unless you're buying incredibly fresh beans, grinding them with an expensive grinder, brewing them with an expensive brewer, and preferably roasting green beans yourself in small batches with your own roaster, then you're simply not drinking good coffee. I honestly couldn't look through their recommendations and find a middle ground that I'd consider affordable that they'd consider drinking good coffee.
Given the typical market of the CIG books, this seems incongruous. It's one thing to tell you how to spend incrementally more depending on your budget and time available to get the most out of your coffee experience, but this book makes it seem like no one except wealthy, semi-retired folks or professionals who do this for a living can make "good" coffee. That's a shame, because I think it's likely to make a good handful of readers throw up their hands and say "well, if I can't do it right, why bother to go beyond my normal cheap cup and explore any of this at all?"
If you have an interest in the details of coffee and tea I do recommend that you pick up this book. Just make sure you're willing to be a little stubborn in putting aside the authors' overly-restrictive definitions of good coffee, and go with what you feel up to.The Complete Idiot's Guide to Coffee and Tea OverviewA freshly brewed introduction to the caffeine subculture. For hot beverage novices and budding baristas, here is an essential introduction to the world of coffee and tea, from a basic history of each product, to advanced tips and tricks for blending, brewing, and using syrups and milk, to recipes from around the world. • Includes information on different types of beans and teas, available brewing equipment, and little-known secrets to making fabulous coffee- and tea-based drinks • Written by food and beverage writers who are experts in the field • Contains the finest recipes from worldwide barista champions

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Coffee Basics: A Quick and Easy Guide Review

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Coffee Basics: A Quick and Easy Guide ReviewI have read a number of books on coffee, but Knox and Huffaker's book is simply the all-around reference on coffee. While other book publishers include snazzy photo plates and recipes to sell their expensive books, this book gives tons of useful information on what goes into a wonderful cup of coffee. The experience and the passion that the authors (who are industry experts) have for the bean shows throughout. Because of this book, I was able to significantly enhance my family and friends' coffee drinking experience. Whether you're a novice coffee drinker or a seasoned espresso barista, this is one book that should be in your reference shelf.Coffee Basics: A Quick and Easy Guide OverviewPut your local coffee bar to the test with Coffee Basics!
With thousands of coffee bars and restaurants serving an endless variety of blends, roasts, and brews, ordering a specialty coffee drink has become as daunting a task as selecting a fine wine. How can you distinguish between great coffee and great hype? Read Coffee Basics.
Kevin Knox and Julie Sheldon Huffaker have filled this handy reference with hundreds of industry truths and trade secrets. You'll learn the fundamentals of coffee buying, brewing, and tasting; and develop an aficionado's ability to see beyond the expensive trappings of today's coffee explosion. You'll discover:
The basic coffee facts: its origin, history, and many varieties
Step-by-step methods for selecting, roasting, blending, and flavoring coffee "to taste"
A coffee taster's glossary
Simple charts showing grind progression, relative grinding times, and regional characteristics
The scoop on decaffeinated, organic, and espresso beans
Specialty coffee recipes
Lists of the best sources for beans and professional equipment

Whether you make coffee at home or at a fine restaurant, Coffee Basics offers a bottomless cup of brewing knowledge and drinking pleasure.

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