The Mezcal Rush

The Mezcal Rush Author Granville Greene
ISBN-10 9781619028951
Release 2017-03-27
Pages 256
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"A rich, inclusive portrait of one of the world's great drinks." —Kirkus Reviews Mezcal. In recent years, the oldest spirit in the Americas has been reinvented as a pricy positional good popular among booze connoisseurs and the mixologists who use it as a cocktail ingredient. Unlike most high-end distillates, most small-batch mezcal is typically produced by and for subsistence farming communities, often under challenging conditions. As Granville Greene spends time with maestros mezcaleros, who distill their drinks using local agaves and production techniques honed through generations, mezcal becomes a spirit of contradictions—both a liquid language celebrating village identity and craftsmanship, and a luxury export undergoing a gold-rush-style surge. The Mezcal Rush explores the complications that can arise when an artisanal product makes its way across borders.



The Mezcal Rush

The Mezcal Rush Author Granville Greene
ISBN-10 1619028441
Release 2017-01-26
Pages 256
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In pursuit of the story behind a fascinating drink, Granville Greene embarks on a journey through remote Mexican highlands to learn about the history, cultures, and traditions surrounding mezcal. In recent years the smoky flavored agave distillate has become a craft cocktail darling, rivaling even its better-known cousin tequila, and it can sell for over $100 a bottle in the U.S. But unlike most high-end spirits, mezcals are typically produced by and for subsistence farming communities, where distillers have been swept up in a hot new trend in which they have very little voice. Greene visits indigenous villages in Oaxaca and Guerrero states, meetingmaestros mezcaleros who create their signature small batch drinks using local plants and artisanal production methods honed through generations of mezcal-making families. As Greene details the sights, smells, and intoxicating flavors of Mexico, he turns his eye to the broader context of marginalized villages in a changing economic and political landscape. He explores the gold-rush style surge of micro-distilled mezcals as luxury exports, and the consequent overharvesting that threatens the diversity of wild agaves, as he finds the oldest distilled spirit in the Americas at a crossroads.



Mezcal

Mezcal Author Emma Janzen
ISBN-10 9780760352618
Release 2017-07-14
Pages 240
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-Produced in nine Mexican states, mezcal has gained popularity among north-of-the-border cocktailians who have come to appreciate the complexity and tradition of this smoky, flavorful spirit. Mezcal can be made from any of fifty varieties of agave that are often harvested in the wild, and always roasted prior to fermentation, then ground with stones and animal power, and distilled in clay or copper pots. It is truly the most artisanal of spirits. The varieties of agave and the variations in manufacturing processes yield complexities not found in mezcal's more common cousin, tequila (which by law is made only from blue agave). For these reasons, enthusiasts make cogent arguments that mezcal is more akin to wine, with considerations such as varietals and terroir coming into play. Not to mention that the majority of this that's spirit available in the US is still produced using small-batch methods handed down for centuries. Mezcal brings you a smartly written and beautifully produced primer on mezcal history and production, as a well as a guide to twenty-plus of the most common agave varietals used in production, and a tasting guide, complete with room for your own notes. It doesn't stop there, though: the expertly curated recipe section offers up a selection of over forty craft cocktails that take advantage of mezcal's unique qualities. Throughout, author Emma Janzen, the digital editor at Imbibe magazine and a mezcal devotee, busts mezcal myths, unravels its mysteries, interviews producers, before disclosing tasting tips readers won't find elsewhere---



Divided Spirits

Divided Spirits Author Sarah Bowen
ISBN-10 9780520962583
Release 2015-10-01
Pages 280
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Divided Spirits tells the stories of tequila and mezcal, two of Mexico’s most iconic products. In doing so, the book illustrates how neoliberalism influences the production, branding, and regulation of local foods and drinks. It also challenges the strategy of relying on “alternative” markets to protect food cultures and rural livelihoods. In recent years, as consumers increasingly demand to connect with the people and places that produce their food, the concept of terroir—the taste of place—has become more and more prominent. Tequila and mezcal are both protected by denominations of origin (DOs), legal designations that aim to guarantee a product’s authenticity based on its link to terroir. Advocates argue that the DOs expand market opportunities, protect cultural heritage, and ensure the reputation of Mexico’s national spirits. Yet this book shows how the institutions that are supposed to guard “the legacy of all Mexicans” often fail those who are most in need of protection: the small producers, agave farmers, and other workers who have been making tequila and mezcal for generations. The consequences—for the quality and taste of tequila and mezcal, and for communities throughout Mexico—are stark. Divided Spirits suggests that we must move beyond market-based models if we want to safeguard local products and the people who make them. Instead, we need systems of production, consumption, and oversight that are more democratic, more inclusive, and more participatory. Lasting change is unlikely without the involvement of the state and a sustained commitment to addressing inequality and supporting rural development.



The Mezcal Experience

The Mezcal Experience Author Thom Bullock
ISBN-10 1911127152
Release 2017-09-21
Pages 224
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Mezcal, unlike its infamous offspring, tequila, has until recently been one of Mexico’s best-kept secrets. And if the only thing that springs to mind when you think of tequila is tequila slammers, it’s time to think again. 'Mezcalerias' are popping up across the world and mezcal is increasingly seen on the menus of the most discerning and hippest bars, drawing crowds to dedicated venues from New York City to London, Tokyo and beyond. The popularity of agave spirits is booming, and there is a reason why. Astonishingly, there are more than 150 varieties of agave involved in mezcal production. The spirit works like a wine – it’s all about terroir – while the properties of the agave plant means that no other drink makes you feel quite as good as mezcal does. In this book, Thomas reveals the centuries-old history, myths and rituals that surround this fascinating spirit (does that worm in the bottle really make you hallucinate until you go blind?), and what lies ahead for the mezcal business. This authoritative, fun and accessible guide is the go-to book on this incredible spirit, with an in-depth illustrated guide of to up to 90 mezcals, from backyard heroes to the big names.



Alcohol in Ancient Mexico

Alcohol in Ancient Mexico Author Henry J. Bruman
ISBN-10 UOM:39015050466351
Release 2000
Pages 158
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The art of distillation arrived in Mexico with the Spaniards in the sixteenth century. Even before that time native skills and available resources had contributed to a well-developed tradition of intoxicating beverages, many of which are still produced and consumed. Henry Bruman visited various Mexican and Central American Indian tribes to reconstruct the variety and extent of these ancient traditions. He discerned five distinct areas that he defined by their culturally most significant beverages and superimposed these over the great mescal wine region. In these regions he noted wines from cactus, cactus fruit, cornstalks, and mesquite pods, beer from sprouted maize, and fermented sap from pulque agaves. Outside of the mescal region he observed widespread consumption in the Yucatan or a wine made from fermented honey and balche bark and lesser-known beverages in other regions. He also observed the frequent inclusion in the fermentation process of alkaloid-bearing ingredients such as peyote and tobacco, plants whose roots or bark contain saponins -- which act as cardiac poisons -- and even poisons from certain toads! Alcohol in Ancient Mexico describes in detail the various plants and processes used to make such beverages, their prevalence, and their significance for local culture. It also considers the relative absence of alcoholic drink in the southwestern United States, the introduction of stills following the Spanish conquest, and possible sources for the introduction of coconut wine. Although this book is based on research conducted in the 1930's, this never-before-published material retains its relevance today. Bruman's photographs offer a fascinating glimpse at a traditionalworld that was vanishing even then.



Liquid Intelligence The Art and Science of the Perfect Cocktail

Liquid Intelligence  The Art and Science of the Perfect Cocktail Author Dave Arnold
ISBN-10 9780393245851
Release 2014-11-10
Pages 416
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Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. A revolutionary approach to making better-looking, better-tasting drinks. In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like. Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft. Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic. Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.



The Drunken Botanist

The Drunken Botanist Author Amy Stewart
ISBN-10 9781616200466
Release 2013
Pages 381
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Discusses the array of herbs, flowers, fungi, trees, and fruits that have been used in alcoholic beverages over time, detailing their history and etymology while presenting growing tips for gardeners and over fifty drink recipes.



The Art of Distilling Whiskey and Other Spirits

The Art of Distilling Whiskey and Other Spirits Author Bill Owens
ISBN-10 9781616735555
Release 2011-02-09
Pages 176
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This book is a backstage pass into the world of small-scale distilling of whiskies, gins, vodkas, brandies, and more. The reader, the ultimate spirits aficionado, will learn how water and grain are transformed into the full range exquisite, timeless liquors. There are few books available that explore the actual craft of distilling in such detail. Most of the other spirits books chronicle the historical side of the distilling world or focus on the flavors of various vintages. Our book will be the consummate insider's guide to distilling techniques. Bill Owens' original photography, the result of two cross-country road trips, offers comprehensive illustration of the microdistilling world.



Whiskey and Spirits For Dummies

Whiskey and Spirits For Dummies Author Perry Luntz
ISBN-10 1118051270
Release 2011-04-22
Pages 364
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Would you like to better appreciate fine distilled spirits? Whiskey & Spirits For Dummies is your complete guide to selecting and enjoying this family of noble beverages, flavor by flavor. From whiskey, rum, and brandy to vodka, gin, and cordials, this handy reference traces the history of distilled spirits, explains how they are made, and shows you how to evaluate, serve, and savor them. Ever wonder why the Irish spell it “whiskey” and the Scottish “whisky”? This friendly book tells you as it reveals where the first whiskeys — or “dark” spirits — originated and how they came to the United States. It also explores the origins of clear spirits and the different varieties of each. You’ll compare American and European vodkas, see how to make the new and improved all-purpose Martini, and follow the spread of flavored rums across the globe. A slew of sidebars give you fascinating tidbits of information about these spirits. You’ll also discover how to: Become a sophisticated taster Shop for the best spirits Select the right mixers Use spirits in cooking Make ten classic cocktails Choose and taste cordials and liqueurs Know the nutrients in one serving of each type of distilled spirit Present spirits to guests Set up tasting events at home This thorough guide also features recipes for cooking with spirits, offering menu choices such as entrees, vegetables, and desserts that all include at least one type of spirit. Complete with an appendix of craft distillers across the United States, Whiskey & Spirits For Dummies will give you the knowledge and hands-on guidance you need to become a connoisseur of such greats as fine Scotch, Bourbon, and Cognac in no time!



Britain s Best Bakery

Britain s Best Bakery Author Mich Turner
ISBN-10 1742575129
Release 2014-04-08
Pages 351
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With the nationwide search for Britain's Best Bakery underway, a select panel of experts whittled the hundreds of applicants down to just 60. These bakeries then battled it out to be crowned 'Britain's Best Bakery'. This book is packed with 100 delicious recipes from the bakers featured; from artisan bakers to cupcake specialists and pie makers.



Encyclopedia of American Indian Contributions to the World

Encyclopedia of American Indian Contributions to the World Author Emory Dean Keoke
ISBN-10 9781438109909
Release 2009-01-01
Pages 384
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Describes the lives and achievements of American Indians and discusses their contributions to the world.



Planet Taco

Planet Taco Author Jeffrey M. Pilcher
ISBN-10 9780199740062
Release 2012-10-18
Pages 292
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Planet Taco examines the historical struggles between globalization and national sovereignty in the creation of "authentic" Mexican food. By telling the stories of the "Chili Queens" of San Antonio and the inventors of the taco shell, it shows how Mexican Americans helped to make Mexican food global.



Trees and Shrubs of California

Trees and Shrubs of California Author John D. Stuart
ISBN-10 9780520935297
Release 2001-06-11
Pages 479
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California's varied landscape is characterized by a spectacular abundance of plant life, including a magnificent variety of trees and shrubs. This is the first book to combine the trees and shrubs of California in one accessible field guide. Trees and Shrubs of California identifies and describes native California tree species and most common shrub species. The text is complemented by more than 200 beautiful line drawings, 300 range maps, and 40 color photographs. In their introduction, the authors discuss the dominant vegetation types, climates, principal landforms, and elevations of California's ecological regions. They explain the classification system and nomenclature used in the book, which includes both scientific and common plant names and is based on the 1993 edition of The Jepson Manual. The authors also provide a step-by-step explanation of how to use the dichotomous keys to identify plants and distinguish between trees and shrubs. This user-friendly field guide minimizes technical terms and includes a checklist, making it an invaluable resource on California's profuse vegetation.



Dirty Spanish

Dirty Spanish Author Juan Caballero
ISBN-10 9781569759530
Release 2011-03-15
Pages 180
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Dirty Spanish has been writing in one form or another for most of life. You can find so many inspiration from Dirty Spanish also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Dirty Spanish book for free.



Good Clean Fun

Good Clean Fun Author Nick Offerman
ISBN-10 9781101985984
Release 2016-10-18
Pages 352
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After two New York Times bestsellers, Nick Offerman returns with the subject for which he's known best—his incredible real-life woodshop. Nestled among the glitz and glitter of Tinseltown is a testament to American elbow grease and an honest-to-god hard day’s work: Offerman Woodshop. Captained by hirsute woodworker, actor, comedian, and writer Nick Offerman, the shop produces not only fine handcrafted furniture, but also fun stuff—kazoos, baseball bats, ukuleles, mustache combs, even cedar-strip canoes. Now Nick and his ragtag crew of champions want to share their experience of working at the Woodshop, tell you all about their passion for the discipline of woodworking, and teach you how to make a handful of their most popular projects along the way. This book takes readers behind the scenes of the woodshop, both inspiring and teaching them to make their own projects and besotting them with the infectious spirit behind the shop and its complement of dusty wood-elves. In these pages you will find a variety of projects for every skill level, with personal, easy-to-follow instructions by the OWS woodworkers themselves; and, what’s more, this tutelage is augmented by mouth-watering color photos (Nick calls it "wood porn"). You will also find writings by Nick, offering recipes for both comestibles and mirth, humorous essays, odes to his own woodworking heroes, insights into the ethos of woodworking in modern America, and other assorted tomfoolery. Whether you’ve been working in your own shop for years, or if holding this stack of compressed wood pulp is as close as you’ve ever come to milling lumber, or even if you just love Nick Offerman’s brand of bucolic yet worldly wisdom, you’ll find Good Clean Fun full of useful, illuminating, and entertaining information. From the Hardcover edition.



House Industries the Process Is the Inspiration

House Industries  the Process Is the Inspiration Author Andy Cruz
ISBN-10 9780399578106
Release 2017
Pages 400
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"For a quarter century, House Industries has carved out an unlikely niche in the design world by cultivating a diverse body of work--from fonts and fashion to ceramics and space technology. House Industries: The Process Is the Inspiration is an illustrative and entertaining journey through the creative process of this renowned design studio. Presented in House's honest, authentic, and often irreverent style, this beautifully useful 400-page volume offers a novel perspective on the origin of ideas for creative people in any field. Not only does this revealing and visually engaging book contain a collection of helpful lessons, stories, and case studies, but it also shows how to transform obsessive curiosity into personally satisfying and successful work"--