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This title in other editions

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

by

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

 

Synopses & Reviews

Publisher Comments:

and#160;
A new generation of urban bootleggers is distilling whiskey at home, and cocktail enthusiasts have embraced the nuances of brown liquors. Written by the founders of Kings County Distillery, New York Cityand#8217;s first distillery since Prohibition, this spirited illustrated book explores Americaand#8217;s age-old love affair with whiskey. It begins with chapters on whiskeyand#8217;s history and culture from 1640 to today, when the DIY trend and the classic cocktail craze have conspired to make it the next big thing. For those thirsty for practical information, the book next provides a detailed, easy-to-follow guide to safe home distilling, complete with a list of supplies, step-by-step instructions, and helpful pictures, anecdotes, and tips. The final section focuses on the contemporary whiskey scene, featuring a list of microdistillers, cocktail and food recipes from the countryand#8217;s hottest mixologists and chefs, and an opinionated guide to building your own whiskey collection. Praise for The Kings County Distillery Guide to Urban Moonshining:

and#147;The moonshining world is notoriously full of orally-perpetuated misinformation and the legitimate whiskey industry is full of marketing lies and half-truths; Spoelman and Haskell have thankfully defied those traditions and released an educational book of honesty and transparency.and#8221; and#151;Serious Eats

and#160;

Review:

"cofounder of the Museum of the American Cocktail, Wondrich delivers a well-researched chronicle of 'Professor' Jerry Thomas's life and times as late 19th-century bartender extraordinaire. From gold rush saloons in San Francisco to last calls in lower Manhattan, Thomas collected material for The Bartender's Guide, the seminal 1862 collection of cocktail recipes. Wondrich offers up 100 classic cocktails from Thomas's guide and other period sources, along with 16 new drinks that recall those golden days. Old-time tools, ingredients and measurements are conveniently converted to their contemporary equivalents, as julep strainers and toddy sticks are hard to come by. Fortunately, many of the concoctions transcend time in their simplicity. General Harrison's Egg Nogg, for example, calls for hard cider, sugar, an egg and some 'lumps of ice.' For the newly minted offerings, Julie Reiner of New York's Flatiron Lounge conjures up a Cherry Smash that includes brandied cherries, cognac and Orange Curaao, and Wondrich weighs in with a glass of rye, simple syrup and Angostura bitters, which he calls a Tombstone. The result is a lovely homage to Thomas's indomitable spirits. B&w illus." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

Few writers have achieved such legend as Ernest Hemingway, and fewer still have won such a reputation for drinking as constantly and heavily—quite an accomplishment in a profession chock-full of heavy imbibers. For Hemingway, the artists craft was twofold: to write well and to drink well, too.

In To Have and Have Another: A Hemingway Cocktail Companion, Philip Greene, cocktail historian, spirits consultant, and cofounder of the Museum of the American Cocktail, offers us a view of Papa through the lens Papa himself preferred—the bottom of a glass.

A bartenders manual for Hemingway enthusiasts, this revised and expanded volume offers a unique take on Hemingways oeuvre that privileges the tastes, smells, and colors of the cocktails he enjoyed and the drinks he placed so prominently in his stories they were nearly characters themselves. To Have and Have Another delivers fascinating and lively background on the various drinks, their ingredients, their histories, and the characters—real and fictional—associated with them. 

 

 

Synopsis:

How bourbon came to be, and why itand#8217;s experiencing such a revival today

and#160;

Unraveling the many myths and misconceptions surrounding Americaand#8217;s most iconic spirit, Bourbon Empire traces a history that spans frontier rebellion, Gilded Age corruption, and the magic of Madison Avenue. Whiskey has profoundly influenced Americaand#8217;s political, economic, and cultural destiny, just as those same factors have inspired the evolution and unique flavor of the whiskey itself.

and#160;

Taking readers behind the curtain of an enchantingand#151;and sometimes exasperatingand#151;industry, the work of writer Reid Mitenbuler crackles with attitude and commentary about taste, choice, and history. Few products better embody the United States, or American business, than bourbon.

and#160;

A tale of innovation, success, downfall, and resurrection, Bourbon Empire is an exploration of the spirit in all its unique forms, creating an indelible portrait of both bourbon and the people who make it.

About the Author

David Wondrich is one of the world's foremost authorities on cocktails and their history. A contributing editor at Esquire and Wine and Spirits, he has written for numerous other publications on the subject, including the New York Times, O Magazine, Saveur, Bon Appetit, Real Simple, and Drinks, and is the author of Esquire Drinks and Killer Cocktails.

Product Details

ISBN:
9780399532870
Author:
Wondrich, David
Publisher:
Perigee Books
Foreword by:
Degroff, Dale
Foreword:
Degroff, Dale
Author:
Degroff, Dale
Author:
Spoelman, Colin
Author:
Greene, Philip
Author:
Mitenbuler, Reid
Author:
Haskell, David
Subject:
Beverages - Bartending
Subject:
Cocktails
Subject:
Drinking customs
Subject:
History
Subject:
Bartending
Subject:
Cooking and Food-Bartending and Liquor
Subject:
Wine & Spirits
Copyright:
Edition Description:
Trade paper
Publication Date:
20071131
Binding:
HARDCOVER
Grade Level:
from 12
Language:
English
Illustrations:
1-16 pp. bandw insert
Pages:
224
Dimensions:
9 x 6 x 1 in
Age Level:
from 18

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Related Subjects

Cooking and Food » Beverages » Bartending and Liquor
Cooking and Food » Reference and Etiquette » Historical Food and Cooking

Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar. New Hardcover
0 stars - 0 reviews
$25.00 In Stock
Product details 224 pages Perigee Books - English 9780399532870 Reviews:
"Publishers Weekly Review" by , "cofounder of the Museum of the American Cocktail, Wondrich delivers a well-researched chronicle of 'Professor' Jerry Thomas's life and times as late 19th-century bartender extraordinaire. From gold rush saloons in San Francisco to last calls in lower Manhattan, Thomas collected material for The Bartender's Guide, the seminal 1862 collection of cocktail recipes. Wondrich offers up 100 classic cocktails from Thomas's guide and other period sources, along with 16 new drinks that recall those golden days. Old-time tools, ingredients and measurements are conveniently converted to their contemporary equivalents, as julep strainers and toddy sticks are hard to come by. Fortunately, many of the concoctions transcend time in their simplicity. General Harrison's Egg Nogg, for example, calls for hard cider, sugar, an egg and some 'lumps of ice.' For the newly minted offerings, Julie Reiner of New York's Flatiron Lounge conjures up a Cherry Smash that includes brandied cherries, cognac and Orange Curaao, and Wondrich weighs in with a glass of rye, simple syrup and Angostura bitters, which he calls a Tombstone. The result is a lovely homage to Thomas's indomitable spirits. B&w illus." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by ,
Few writers have achieved such legend as Ernest Hemingway, and fewer still have won such a reputation for drinking as constantly and heavily—quite an accomplishment in a profession chock-full of heavy imbibers. For Hemingway, the artists craft was twofold: to write well and to drink well, too.

In To Have and Have Another: A Hemingway Cocktail Companion, Philip Greene, cocktail historian, spirits consultant, and cofounder of the Museum of the American Cocktail, offers us a view of Papa through the lens Papa himself preferred—the bottom of a glass.

A bartenders manual for Hemingway enthusiasts, this revised and expanded volume offers a unique take on Hemingways oeuvre that privileges the tastes, smells, and colors of the cocktails he enjoyed and the drinks he placed so prominently in his stories they were nearly characters themselves. To Have and Have Another delivers fascinating and lively background on the various drinks, their ingredients, their histories, and the characters—real and fictional—associated with them. 

 

 

"Synopsis" by ,
How bourbon came to be, and why itand#8217;s experiencing such a revival today

and#160;

Unraveling the many myths and misconceptions surrounding Americaand#8217;s most iconic spirit, Bourbon Empire traces a history that spans frontier rebellion, Gilded Age corruption, and the magic of Madison Avenue. Whiskey has profoundly influenced Americaand#8217;s political, economic, and cultural destiny, just as those same factors have inspired the evolution and unique flavor of the whiskey itself.

and#160;

Taking readers behind the curtain of an enchantingand#151;and sometimes exasperatingand#151;industry, the work of writer Reid Mitenbuler crackles with attitude and commentary about taste, choice, and history. Few products better embody the United States, or American business, than bourbon.

and#160;

A tale of innovation, success, downfall, and resurrection, Bourbon Empire is an exploration of the spirit in all its unique forms, creating an indelible portrait of both bourbon and the people who make it.

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