Vodka: How a Colorless, Odorless, Flavorless Spirit Conquered America

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Lyons Press #ad - Over a th. It began as poisonous rotgut in medieval russia—ivan the Terrible liked it, taste, aroma, Peter the Great loved it—but this grain alcohol “without distinctive character, or color” has become our uncontested king of spirits.

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Vodka: A Global History Edible

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Reaktion Books #ad - On its way to world domination, especially in Russia, vodka became ingrained in Eastern European culture, where standards in vodka production were first set. Vodka manufacturers even infuse it with flavours ranging from lemon and strawberry to chocolate, bubble gum and bacon. Vodka is the most versatile of spirits.

It continued to flourish despite hurdles such as American Prohibition and being banned in Russia on the eve of the First World War because of soldiers turning up for duty drunk. While people in eastern europe and the baltic often drink it neat, swallowing it in one gulp, others use it in cocktails – from the Bloody Mary to the vodka Martini – or mix it with tonic water or ginger beer to create a refreshing drink.

Vodka: A Global History Edible #ad - Created by distilling fermented grains, this colourless, flavourless and odourless liquor has been enjoyed by both the rich and the poor throughout its existence, potatoes or other vegetables, but it has also endured many obstacles along its way to global popularity. This book takes us for a ride through vodka’s history, from its mysterious origins in a Slavic country in the fourteenth century to its current global popularity.

Vodka tells the story of how a humble drink became an international industry.

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Vodka Distilled: The Modern Mixologist on Vodka and Vodka Cocktails

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Agate Surrey #ad - Through his work with food and hospitality legends like mario batali, Abou-Ganim has earned his reputation as "the Modern Mixologist, Steve Wynn, and Harry Denton, " someone bringing the traditional art of mixology into the 21st century for the benefit of new generations. On the heels of the success of the modern mixologist: Contemporary Classic Cocktails, Tony Abou-Ganim has written Vodka Distilled as a companion piece focusing entirely on this clear spirit.

Over the course of the past two decades, Tony Abou-Ganim has earned his reputation as one of the leaders of the craft cocktail movement. By breaking down the characteristics of each highlighted vodka, appreciate, Abou-Ganim helps readers better understand, and enjoy this noble spirit. It is a comprehensive look at the vodka marketplace, geared toward those working in the profession as well as the giant audience of vodka drinkers.

Vodka Distilled: The Modern Mixologist on Vodka and Vodka Cocktails #ad - This one-of-a-kind resource establishs a new standard in defining and understanding the world's most consumed spirit. Vodka distilled appeal to both enthusiasts and aficionados by explaining how traditional-style vodkas—those produced in Eastern Europe—differ in character from those made in the West, and how different raw materials and distillation and filtration methods contribute to these variations in character.

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Proof: The Science of Booze

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Mariner Books #ad - Wilson literary science Writing Award   “Lively. You get a warm sensation, you want to engage with the wider world, and you feel smarter than you probably are. Named a best science book of 2014 by amazon,  the guardian,  wired,  and nbC Winner of the 2014 Gourmand Award for Best Spirits Book in the United States Finalist for the 2015 PEN/E.

In a spirited tour across continents and cultures, Adam Rogers takes us from bourbon country to the world’s top gene-sequencing labs, barflies, introducing us to the bars, and evolving science at the heart of boozy technology. O. He chases the physics, and metallurgy that produce alcohol, chemistry, biology, and the psychology and neurobiology that make us want it.

Proof: The Science of Booze #ad - If you’ve ever wondered how your drink arrived in your glass, or what it will do to you,  Proof makes an unparalleled drinking companion. Rogers’s descriptions of the science behind familiar drinks exert a seductive pull. New york times   humans have been perfecting alcohol production for ten thousand years, but scientists are just starting to distill the chemical reactions behind the perfect buzz.

Rogers’s book has much the same effect as a good drink. Above all, it makes you understand how deeply human it is to take a drink. Wall Street Journal.

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And a Bottle of Rum, Revised and Updated: A History of the New World in Ten Cocktails

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Broadway Books #ad - Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating. Here are sugar barons and their armies conquering the caribbean, Prohibitionists marching against "demon rum, Paul Revere stopping for a nip during his famous ride, " Hemingway fattening his liver with Havana daiquiris, and today's bartenders reviving old favorites like Planter's Punch.

In an age of microbrewed beer and single-malt whiskeys, rum--once the swill of the common man--has found its way into the tasting rooms of the most discriminating drinkers. Now revised, and with new recipes, updated, spirits and cocktail columnist wayne curtis offers a history of rum and the Americas alike, And a Bottle of Rum tells the raucously entertaining story of this most American of liquorsFrom the grog sailors drank on the high seas in the 1700s to the mojitos of Havana bar hoppers, revealing that the homely spirit once distilled from the industrial waste of the booming sugar trade has managed to infiltrate every stratum of New World society.

And a Bottle of Rum, Revised and Updated: A History of the New World in Ten Cocktails #ad - Curtis takes us from the taverns of the american colonies, where rum delivered both a cheap wallop and cash for the Revolution; to the plundering pirate ships off the coast of Central America; to the watering holes of pre-Castro Cuba; and to the kitsch-laden tiki bars of 1950s America.

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The Book of Gin: A Spirited History from Alchemists' Stills and Colonial Outposts to Gin Palaces, Bathtub Gin, and Artisanal Cocktails

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Grove Press #ad - In the book of gin, richard barnett traces the life of this beguiling spirit, once believed to cause a “new kind of drunkenness. In the eighteenth century, gin-crazed debauchery and class conflict inspired Hogarth’s satirical masterpieces “Beer Street” and “Gin Lane. In the nineteenth century, at lavish gin palaces, and by homesick colonials, gin was drunk by Napoleonic War naval heroes, who mixed it with their bitter anti-malarial tonics.

Wide-ranging, impeccably researched, and packed with illuminating stories, The Book of Gin is lively and fascinating, an indispensable history of a complex and notorious drink. In the early twentieth century, the illicit cocktail culture of Prohibition made gin—often dangerous bathtub gin—fashionable again.

The Book of Gin: A Spirited History from Alchemists' Stills and Colonial Outposts to Gin Palaces, Bathtub Gin, and Artisanal Cocktails #ad - The book of gin is full of history that will make you grin .  .  . And today, with the growth of small-batch distilling, gin has once-again made a comeback. An enchanting read. Cooking by the Book. Born in alchemists’ stills and monastery kitchens, ease the pains of childbirth, its earliest incarnations were juniper flavored medicines used to prevent plague, and even to treat a lack of courage.

An absorbing popular history of one of history’s most popular drinks.

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Gin: How to Drink It

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Mitchell Beazley #ad - You could not write a more sophisticated book or pack more detail onto each page. It is rocket science impressive'Huffington PostIn recent years, gin has shed its old-fashioned image and been reborn as a hot and hip spirit. In addition, which highlights its core properties and allows you to understand how you can best drink it, each gin is categorised according to an ingenious flavour camp system, and therefore enjoy it.

With this book as your guide, scottish, discover:how gin is madewhat a botanical is and how they impact a gin's flavourWhat the difference between Dutch, London, with lemonade, Spanish and American gins isHow you drink them to maximise your pleasureWhether there is life beyond the gin & tonic yes!The body of the book covers 120 gins which Dave has tested four ways - with tonic, in a negroni and in a martini - and then scored.

Gin: How to Drink It #ad - The number of brands grows every day and bartenders - and consumers - are now beginning to re-examine gin as a quality base spirit for drinks both simple and complex. Now, it is the time to set out what makes gin special, with more brands available than ever before, what its flavours are and how to get the most out of the brands you buy.

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Mezcal

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Voyageur Press #ad - Join author emma janzen through mezcal as she presents an engaging primer on all things related to the spirit; its long history, the craft of distilling it, and a thorough guide to many of the most common agaves used in production and how they shape the resulting spirit. Produced in mexico for centuries but little known elsewhere until recent years, mezcal has captured the imagination of spirits enthusiasts with its astonishing complexities.

And while big liquor is beginning to jump aboard the bandwagon, most mezcal is still artisanal in nature, produced using small-batch techniques handed down for generations, often with agave plants harvested in the wild. An editors’ pick for amazon Best Books of the month of July 2017. Nominated for the 2018 james beard foundation award in beverages!emma janzen is your guide to the bartender's best kept secret,  the spirit everyone has been missing out on and it's called Mezcal.

Mezcal #ad - In addition, top mezcal bars across the United States and Mexico contribute a selection of nearly fifty cocktails that accentuate its distinguishing qualities. Beautifully produced and authoritatively written, Mezcal is the definitive guide to exploring and unraveling the mysteries of this extraordinary handcrafted spirit.

See what sets this cousin of tequila apart from the rest of the pack.

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Natural Wine for the People: What It Is, Where to Find It, How to Love It

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Ten Speed Press #ad - A compact illustrated guide to the emerging and enormously popular category of natural wine, a style that focuses on minimal intervention, lack of additives, and organic and biodynamic growing methods. Today, wine is more favored and consumed that it's ever been in the United States--and millennials are leading the charge, drinking more wine than any other generation in history.

Many have been pulled in by the tractor beam of natural wine--that is, organic or biodynamic wine made with nothing added, and nothing taken away--a movement that has completely rocked the wine industry in recent years. While all of the hippest restaurants and wine bars are touting their natural wine lists, and while more and more consumers are calling for natural wine by name, there is still a lot of confusion about what exactly natural wine is, where to find it, and how to enjoy it.

Natural Wine for the People: What It Is, Where to Find It, How to Love It #ad - . In natural wine for the people, a definitive list to the must-know producers and bottlings, tips and tricks for sourcing the best wines, James Beard Award-winner Alice Feiring sets the record straight, and an appendix with the best shops and restaurants specializing in natural wine across the country, accessible guide filled with easy definitions, offering a pithy, whimsical illustrations, making this the must-buy and must-gift wine book of the year.

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