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(Technical Reference). More than simply the book of the award-winning DVD set, Art & Science of Sound Recording, the Book takes legendary engineer, producer, and artist Alan Parsons' approaches to sound recording to the next level. In book form, Parsons has the space to include more technical background information, more detailed diagrams, plus a complete set of course notes on each of the 24 topics, from "The Brief History of Recording" to the now-classic "Dealing with Disasters." Written with the DVD's coproducer, musician, and author Julian Colbeck, ASSR, the Book offers readers a classic "big picture" view of modern recording technology in conjunction with an almost encyclopedic list of specific techniques, processes, and equipment. For all its heft and authority authored by a man trained at London's famed Abbey Road studios in the 1970s ASSR, the Book is also written in plain English and is packed with priceless anecdotes from Alan Parsons' own career working with the Beatles, Pink Floyd, and countless others. Not just informative, but also highly entertaining and inspirational, ASSR, the Book is the perfect platform on which to build expertise in the art and science of sound recording.
Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters. Author and bitters enthusiast Brad Thomas Parsons traces the history of the world’s most storied elixir, from its earliest “snake oil” days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process. Whether you’re a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends--ranging from Apple to Coffee-Pecan to Root Beer bitters--as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike. Also featured are more than seventy cocktail recipes that showcase bitters’ diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons’s own repertoire like the Shady Lane, plus one-of-a-kind libations from the country’s most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes. Part recipe book, part project guide, part barman’s manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.
George Herbert (1593-1633) was an Anglican priest, poet and essayist--truly one of the most profound spiritual masters in the English tradition. His spirituality was a synthesis of Evangelical and Catholic piety.
Originally published: New York: R. Long & R.R. Smith, 1931.
This “amusing and elegantly written” romp takes readers on a wild ride through the life of Robert Parkin Peters (The New York Times Book Review)—a liar, bigamist, and fraudulent priest who tricked some of the brightest minds of his generation. One day in November 1958, the celebrated historian Hugh Trevor–Roper received a curious letter. It was an appeal for help, written on behalf of a student at Magdalen College, with the unlikely claim that he was being persecuted by the Bishop of Oxford. Curiosity piqued, Trevor–Roper agreed to a meeting. It was to be his first encounter with Robert Parkin Peters: plagiarist, bigamist, fraudulent priest, and imposter extraordinaire. The Professor and the Parson is a witty and charming portrait of eccentricity, extraordinary narcissism, and a life as wild and unlikely as any in fiction. Motivated not by money but by a desire for prestige, Peters lied, stole, and cheated his way to academic positions and religious posts from Cambridge to New York. Frequently deported, and even more frequently discovered, he left a trail of destruction including seven marriages (three of which were bigamous) and an investigation by the FBI. "I was captivated from start to finish by this utterly mad, and wholly delightful story of chicanery and fantasy, and which involves a man who relentlessly duped our most cherished institutions of godly pursuit and higher learning. Plus I learned how to defrock a priest, always good to have on hand in these troubling times." —Simon Winchester, author of The Perfectionists
With recipes and historical trivia included, “this spirited guide is as bracing as that classic combination of rye whiskey, sugar, bitters and orange zest” (Tucson Citizen). American tavern owners caused a sensation in the late eighteenth century when they mixed sugar, water, bitters, and whiskey and served the drink with rooster feather stirrers. The modern version of this “original cocktail,” widely known as the Old Fashioned, is a standard in any bartender’s repertoire and holds the distinction of being the only mixed drink ever to rival the Martini in popularity. In The Old Fashioned, Gourmand Award-winning author Albert W. A. Schmid profiles the many people and places that have contributed to the drink’s legend since its origin. This satisfying book explores the history of the Old Fashioned through its ingredients and accessories—a rocks glass, rye whiskey or bourbon, sugar, bitters, and orange zest to garnish—and details the cocktail’s surprising influence on the Waldorf-Astoria Hotel and the Broadway musical scene, as well as its curious connection to the SAT college entrance exam. Schmid also considers the impact of various bourbons on the taste of the drink and reviews the timeless debate about whether to muddle. This entertaining and refreshing read, featuring a handpicked selection of recipes along with delicious details about the particularities that arose with each new variation, is perfect for anyone with a passion for mixology or bourbon.