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Step into the glamorous world of the Savoy Hotel's legendary American Bar with The Savoy Cocktail Book, a classic collection of cocktail recipes that has stood the test of time. Originally published in 1930, this iconic book by Harry Craddock features an extensive array of beloved drinks, from timeless classics to forgotten gems. With its rich history and enduring influence, The Savoy Cocktail Book remains an essential guide for cocktail enthusiasts, professional bartenders, and anyone looking to elevate their mixology skills. This book contains hundreds of recipes for ... Cocktails Prepared Cocktails for Bottling Non-Alcoholic Cocktails Cocktails Suitable for a Prohibition Country Sours Toddies Flips Egg Noggs Collins Slings Shrubs Sangarees Highballs Fizzes Coolers Rickeys Daisies Fixes Juleps Smashes Cobblers Frappé Punch Prepared Punch for Bottling Cups The Lucky Hour of Great Wines The Wines of Bordeaux Champagne Burgundy Hocks (Rhine Wines), Steiweins & Moselles Port Sherry
In this expanded and updated edition of Forgotten Cocktails and Vintage Spirits, historian, expert, and drink aficionado Dr. Cocktail adds another 20 fine recipes to his hand-picked collection of 80 rare-and-worth-rediscovered drink recipes, shares revelations about the latest cocktail trends, provides new resources for uncommon ingredients, and profiles of many of the cocktail world's movers and shakers. Historic facts, expanded anecdotes, and full-color vintage images from extremely uncommon sources round out this must-have volume. For anyone who enjoys an icy drink and an unforgettable tale.
"Contains over 3000 illustrated cocktail recipes."
2017 Reprint of Undated Edition from the 1920's. Originating from a legendary haunt of the rich and famous who have passed through the French capital, this collection provides cocktail recipes that served a clientele that included Ernest Hemingway, Marlene Dietrich, Jean-Paul Sartre, Noel Coward and Quentin Tarantino. Featuring the vintage mixtures that were created there, such as the White Lady, the Sidecar, and the Blue Lagoon, this compact edition includes over 300 drink suggestions. Publisher's Note: This Edition reprints only the actual recipes from the Dean and Son Edition of circa 1920. Preliminary material, advertising, illustrations anud information regarding the operation of a bar are not included. Only the 300 plus recipes are reprinted in their entirely. The recipes have been reformatted to correct broken type and other defects in the text. No liberties have been taken with the actual recipes, which are reproduced in their entirety.
In a stylishly dressed bar-top guide, filled with glorious color photographs, renowned bartender Salvatore Calabrese introduces a definitive list of 110 cocktails you're sure to want to make, complete with recipes and stories behind each. Anecdotes and images recall classic cocktail eras from the Prohibition speakeasy to the wartime lounge. 192 (all in color) pp.
Everyone eats, but rarely do we ask why or investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era, food's relationship to religion, medicine, and ethnicity as well as offers suggestions on how to end hunger, starvation, and malnutrition. Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.