No Molasses In Rhum Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of No Molasses In Rhum book. This book definitely worth reading, it is an incredibly well-written.
Port-Au-Prince born and street-raised, Ti Zoot finds himself in 1990s Brooklyn, having to set aside values as he solves the murder of his best friend. Reliving thoughts and dreams of the macabre event, he can't find peace until he faces the murderer and deals with an unbearable secret. Culture, friendship, a slice of Brooklyn.
The Oxford Companion to Spirits and Cocktails by Noah Rothbaum Pdf
Anthropologists and historians have confirmed the central role alcohol has played in nearly every society since the dawn of human civilization, but it is only recently that it has been the subject of serious scholarly inquiry. The Oxford Companion to Spirits and Cocktails is the first major reference work to cover the subject from a global perspective, and provides an authoritative, enlightening, and entertaining overview of this third branch of the alcohol family. It will stand alongside the bestselling Companions to Wine and Beer, presenting an in-depth exploration of the world of spirits and cocktails in a groundbreaking synthesis. The Companion covers drinks, processes, and techniques from around the world as well as those in the US and Europe. It provides clear explanations of the different ways that spirits are produced, including fermentation, distillation, and ageing, alongside a wealth of new detail on the emergence of cocktails and cocktail bars, including entries on key cocktails and influential mixologists and cocktail bars. With entries ranging from Manhattan and mixology to sloe gin and stills, the Companion combines coverage of the range of spirit-based drinks around the world with clear explanations of production processes, and the history and culture of their consumption. It is the ultimate guide to understanding what is in your glass. The Companion is lavishly illustrated throughout, and appendices include a timeline of spirits and distillation and a guide to mixing drinks.
Martin and Rebecca Cate, founders and owners of Smuggler’s Cove (the most acclaimed tiki bar of the modern era) take you on a colorful journey into the lore and legend of tiki: its birth as an escapist fantasy for Depression-era Americans; how exotic cocktails were invented, stolen, and re-invented; Hollywood starlets and scandals; and tiki’s modern-day revival, in this James Beard Award-winning cocktail book. Featuring more than 100 delicious recipes (original and historic), plus a groundbreaking new approach to understanding rum, Smuggler’s Cove is the magnum opus of the contemporary tiki renaissance. Whether you’re looking for a new favorite cocktail, tips on how to trick out your home tiki grotto, help stocking your bar with great rums, or inspiration for your next tiki party, Smuggler’s Cove has everything you need to transform your world into a Polynesian Pop fantasia. Make yourself a Mai Tai, put your favorite exotica record on the hi-fi, and prepare to lose yourself in the fantastical world of tiki, one of the most alluring—and often misunderstood—movements in American cultural history.
Trader Vic's Book of Food & Drink by Trader Vic Pdf
Trader Vic's extensive travel throught the Hawaiian and South Pacific islands was the source of his interest in Polynesian food and drink (especially rum). He gives menus and recipes for south Sea dishes and suggestions for party and room decorations.
Author : John Robert Gust,Jennifer P. Mathews Publisher : University of Arizona Press Page : 193 pages File Size : 42,8 Mb Release : 2020-04-21 Category : Social Science ISBN : 9780816538881
Sugarcane and Rum by John Robert Gust,Jennifer P. Mathews Pdf
While the Yucatán Peninsula of Mexico may conjure up images of vacation getaways and cocktails by the sea, these easy stereotypes hide a story filled with sweat and toil. The story of sugarcane and rum production in the Caribbean has been told many times. But few know the bittersweet story of sugar and rum in the jungles of the Yucatán Peninsula during the nineteenth century. This is much more than a history of coveted commodities. The unique story that unfolds in John R. Gust and Jennifer P. Mathews’s new history Sugarcane and Rum is told through the lens of Maya laborers who worked under brutal conditions on small haciendas to harvest sugarcane and produce rum. Gust and Mathews weave together ethnographic interviews and historical archives with archaeological evidence to bring the daily lives of Maya workers into focus. They lived in a cycle of debt, forced to buy all of their supplies from the company store and take loans from the hacienda owners. And yet they had a certain autonomy because the owners were so dependent on their labor at harvest time. We also see how the rise of cantinas and distilled alcohol in the nineteenth century affected traditional Maya culture and that the economies of Cancún and the Mérida area are predicated on the rum-influenced local social systems of the past. Sugarcane and Rum brings this bittersweet story to the present and explains how rum continues to impact the Yucatán and the people who have lived there for millennia.
The SAGE Encyclopedia of Alcohol by Scott C. Martin Pdf
Alcohol consumption goes to the very roots of nearly all human societies. Different countries and regions have become associated with different sorts of alcohol, for instance, the “beer culture” of Germany, the “wine culture” of France, Japan and saki, Russia and vodka, the Caribbean and rum, or the “moonshine culture” of Appalachia. Wine is used in religious rituals, and toasts are used to seal business deals or to celebrate marriages and state dinners. However, our relation with alcohol is one of love/hate. We also regulate it and tax it, we pass laws about when and where it’s appropriate, we crack down severely on drunk driving, and the United States and other countries tried the failed “Noble Experiment” of Prohibition. While there are many encyclopedias on alcohol, nearly all approach it as a substance of abuse, taking a clinical, medical perspective (alcohol, alcoholism, and treatment). The SAGE Encyclopedia of Alcohol examines the history of alcohol worldwide and goes beyond the historical lens to examine alcohol as a cultural and social phenomenon, as well—both for good and for ill—from the earliest days of humankind.
New Englanders are as far away from the South Pacific as any American can be, yet when tiki fever gripped the country in the mid-twentieth century, even they were not immune. Tropical-themed restaurants and bars sprang up in the unlikeliest of places, from coastal cities to far-flung suburbs. Places like the Hu Ke Lau, the Aku-Aku and the Kowloon were packed every night. Decades after the fever ended, it re-emerged as a new century dawned, and New Englanders took up the mantles of Polynesian pop to escape to places of tropical leisure in their own backyard. Local author Kevin Quigley dives deep into the region's unusual history with tiki culture.
Rum arguably shaped the modern world. It was to the eighteenth century what oil is to the present, but its significance has been diminished by a misguided sense of old-fashioned morality dating back to Prohibition. In fact, Rum shows that even the Puritans took a shot now and then. Rum, too, was one of the major engines of the American Revolution, a fact often missing from histories of the era. Ian Williams's book -- as biting and multilayered as the drink itself -- triumphantly restores rum's rightful place in history, taking us across space and time, from the slave plantations of seventeenth-century Barbados (the undisputed birthplace of rum) through Puritan and revolutionary New England, to voodoo rites in modern Haiti, where to mix rum with Coke risks invoking the wrath of the gods. He also depicts the showdown between the Bacardi family and Fidel Castro over the control of the lucrative rights to the Havana Club label. Telling photographs are also featured in this barnstorming history of the real "Spirit of 1776."
The diversity of flavours and colours of rum is as rich as the history and culture that surrounds this alcoholic beverage. This guide provides an overview of more than 300 different types of rum and then categorizes them using an innovative taste model. For every rum, you receive a clear overview of its origins, taste and aroma. In addition, you can read all about the different types of rum, the production and maturing process, the perfect serve and the best cocktails.
Drink your way through history, learn tips from the best bartenders, and become a cocktail connoisseur with this fantastic guide. The Cocktail Companion spans the cocktail’s curious history from its roots in beer-swilling, 18th-century England through the illicit speakeasy culture of the United States Prohibition to the explosive, dynamic industry it is today. Learn about famous and classic cocktails from around the globe, how ice became one of the most important ingredients in mixed drink making, and how craft beers got so big, all with your own amazing drink?that you made yourself!?in hand. In The Cocktail Companion, well-known bartenders from across the United States offer up advice on everything, including using fresh-squeezed juices, finding artisanal bitters, and creating perfect cubes of ice that will help create intriguing, balanced cocktails. You’ll want to take your newfound knowledge from this cocktail book everywhere! The Cocktail Companion is a compendium of all things cocktail. This bar book features: 25 must-know recipes for iconic drinks such as the Manhattan and the Martini Cultural anecdotes and often-told myths about drinks’ origins Bar etiquette, terms, and tools to make even the newest drinker an expert in no time! If you liked The Drunken Botanist, The 12 Bottle Bar, or The Savoy Cocktail Book, you’ll love The Cocktail Companion! “Cheryl has demystified the cocktail and made it . . . fun and approachable! She takes us on an entertaining journey into the world of libations and those who serve them; their histories, stories, and antidotes. In the end, we better understand how we have arrived where we have and leave a more educated and appreciative imbiber!” —Tony Abou-Ganim The Modern Mixologist
In Good Spirits, A.J. Rathbun has collected 450 of the best cocktail recipes, featuring an incredible variety of spirits, mixers, and garnishes. With its stunning, full-color photographs and fresh, lively tone, this is the definitive guide to both classic and contemporary drinks for anyone who appreciates the art of the cocktail. The recipes in Good Spirits are organized by theme, so it's easy to find the perfect drink for every mood and occasion. The 12 chapters include "Cool It Down" (summer drinks, such as the Bellini and the Gin Fizz), "Gold Standards" (classics such as the Manhattan and the Sidecar), and "Fresh Faces" (creative new drinks, such as the Dublin 8 and Urban Bourbon). Hosting a party? Mix up a bowl of Champagne Punch. Preparing a romantic evening for two? Opt for the Cupid Cocktail or a couple of Silk Stockings. For anyone who wants to go beyond mixing a few new cocktails and become a home bartender, a thorough introduction provides information on all the different varieties of liquors and mixers, glassware, and essential equipment. Throughout the book, Rathbun's unabashed passion for and knowledge of his subject are clear in engaging headnotes and sidebars such as "Four Drinks to Induce Dancing," "Top Five Movie Star Mixes," and "Four Drinks Not to Serve the In-laws." Good Spirits is like the perfect party: the drinks go down easy and everyone, from the casual cocktail drinker to the connoisseur, will have a great time.
Explores the culinary wonders along the legendary spice route, from Zanzibar to India to Bali and everywhere in between. Part travelogue, part cookbook, this colorful volume captures the spirit of each region and reveals the origins of the spices now used in everyday cooking across the globe.
The Craft Cocktail Compendium by Warren Bobrow Pdf
Muddle, mix, shake, stir, pour--whatever the method, you'll learn how to create the perfect cocktail. "This carefully curated collection of classic cocktail recipes, and variations thereon, works for both professional bartenders, and their home mixologist brothers and sisters, all in one very creative compendium. This is the book you're looking for." --Gaz Regan, Author, The Joy of Mixology Whether you're new to mixing drinks or have been creating your own cocktails for years, The Craft Cocktail Compendium has everything you need to know to mix, shake, or stir your way to a delicious drink. With over 200 craft cocktail recipes, expert mixologist Warren Bobrow will help you broaden your skills and excite your taste buds with unique takes on timeless favorites and recipes you've likely never tried before. --Feeling distracted and edgy? Sip a Lemon Balm Gin and Tonic to soothe jangled nerves. --Need some tranquility? Slowly sip a Cabin in the Pines, a magical blend of roasted stone fruits muddled with white whiskey and Fernet Branca. --Enjoyed one--or three--too many drinks last night? The Corpse Reviver might be your curative of choice. --Chasing sleep and counting sheep? Try the German Relaxation cocktail with an Alpine herbal elixir and honey syrup.
CRU Oyster Bar Nantucket Cookbook by Erin Zircher,Jane Stoddard,Carlos Hidalgo,Martha W. Murphy Pdf
A cookbook that captures the laid-back, but elegant lifestyle of Nantucket and the wonderful dishes of its locals' and tourists' favorite CRU Oyster Bar. CRU Oyster Bar’s casually stylish cuisine is an ode to the ocean, local farms, and the seasons, served in a beautiful setting on Nantucket Harbor. Zircher takes her inspiration from her classical French training, her love of Mediterranean flavors, and family recipes in these 75 never-before-published recipes. With full-sized four-color images of the food and the island, the CRU Oyster Bar Nantucket Cookbook brings the vibrancy of Nantucket’s spectacular beauty to its pages. Recipes featured in this cookbook include fluke meunière, harissa grilled tuna with leeks vinaigrette, and crispy fried oysters with radish rémoulade. There’s no shortage of lobster recipes with lobster tail, lobster bisque, lobster salad, and lobster cocktail. And dessert as well! Hazelnut shortbread with wild blackberry jam and vanilla and rum roasted plums with orange-scented pound cake. The cocktails are a draw of their own—both delicious and pretty, there are recipes for season-appropriate drinks that anyone can master. A gorgeous tribute to the island—complete with sidebars with information only locals know—and to the gem that is CRU, the CRU Oyster Bar Nantucket Cookbook allows you to enjoy the flavors, places, and luxury of Nantucket every day of the year.