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Smoothies! The Original Smoothie Book, Vol. 1

1582910103


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Book Description
Smoothies! The Original Smoothie Book: Recipes From the Pros is the first book in The Original Series trilogy, by Dan Titus. This book begins with a history of the whimsical juice and smoothie industry, and defines the word smoothie from its early uses to its use today as a delectable drink. For example, the first reference to the words smoothie, smoothy, or smoothee was in the early 1930s and were used to sell bras and girdles! The book contains more than 80 professionally-developed smoothie recipes from companies like: Crazy Carrot, Robeks Juice, Jamba Juice, Planet Smoothie, Juice Stop, Juice It Up!, and Smoothie King. There is also a section where readers can record their own smoothie recipes and/or make notes for future reference. The goal for this book is to educate the readers about the history of smoothies,...


Cappuccino, Espresso: The Book of Beverages (Nitty Gritty Cookbooks Series)
Christie Katona
1558672125
June 2003
Paperback
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Book Description
This perennial best-seller offers scores of recipes for cappuccinos, lattes, mochas and other espresso-based beverages.

You’ll also find history and information on flavored syrups, toppings and garnishes.

About the Author
Christie Katona is a caterer, cooking teacher, and cookbook . Co-author Thomas Katona is an engineer for Boeing. Their other nitty gritty® books include Convection Oven Cookery, New Delicacies from Your Deep Fryer and Casseroles.


A History of the World in 6 Glasses
Tom Standage
0802714471
June 2005
Hardcover
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From Publishers Weekly
Starred Review. Standage starts with a bold hypothesis—that each epoch, from the Stone Age to the present, has had its signature beverage—and takes readers on an extraordinary trip through world history. The Economist's technology editor has the ability to connect the smallest detail to the big picture and a knack for summarizing vast concepts in a few sentences. He explains how, when humans shifted from hunting and gathering to farming, they saved surplus grain, which sometimes fermented into beer. The Greeks took grapes and made wine, later borrowed by the Romans and the Christians. Arabic scientists experimented with distillation and produced spirits, the ideal drink for long voyages of exploration. Coffee also spread quickly from Arabia to Europe, becoming the "intellectual counterpoint to the...


The Dittohead's Guide to Adult Beverages
Britt Gillette
0895260123
November 2005
Hardcover
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Book Description
If you're familiar with the Limbaugh Lexicon, the show's unique vocabulary that inspired this hilarious compilation of 125 cocktail recipes known as The Dittohead's Guide to Adult Beverages. You'll find recipes like SUV on the Rocks. The Dittohead's Guide to Adult Beverages also provides a comprehensive set of instructions for each adult beverage, guranteed to entertain anyone who follows American politics-a must-have for Limbaugh listeners and card-carrying conservatives.

From the Author
If you enjoy listening to The Rush Limbaugh Show, you'll love The Dittohead's Guide to Adult Beverages! How can I be so sure? Because this book wasn't written by some arts & croissant crowd liberal Manhattan publishing executive out to make a quick buck. It was written by me – a...


Jamba Juice Power [BARGAIN PRICE]

B0002Y138W


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Book Description
Jamba, from the African word "jama," meaning to celebrate, is the philosophy of Jamba Juice, a nationally known chain of smoothie and juice stores. Reasons to celebrate include good health, happiness, and of course, delicious, nutritious, all-natural energizing smoothies.

In Jamba Juice Power Jamba Juice founder Kirk Perron shares dozens of his easy-to-prepare smoothie recipes (a blender is the only equipment required), his nutrition advice (developed with a team of scientists and physicians), and his twenty-one-day lifestyle-changing plan with daily tips for mind, body, and spirit and a relevant smoothie recipe. Jamba Juice Power is filled with Jambaisms-"Do unto your body as you would have it do unto you" (Jambaism #3), health fast-fact sidebars, illustrations, and testimonials, all delivered with...


The Big Book O' Beer: Everything You Ever Wanted to Know about the Greatest Beverage on Earth
Duane Swierczynski
1931686491
July 2004
Paperback
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From Publishers Weekly
Beer may have gone a bit upscale in recent years, what with all those microbrews and Belgian ales, but Swierczynski (The Perfect Drink for Every Occasion) is more interested in the history of Pabst Blue Ribbon and the trivia of hangovers, not to mention the physics of a flying bottle cap, the world's weirdest beer flavors (he's found banana and white chocolate mousse, among others) and beer label art. He divides this visually captivating compendium into a six-pack of chapters, covering history, geography, crafts, the sciences, the arts and even connoisseurship as they relate to readers' favorite hop-flavored brew. The "Bonus Can" chapter appears to include stuff that wouldn't fit anywhere else (e.g., Web sites and drinking songs). Swierczynski has amassed quite a collection of images: vintage Milwaukee's Best...


The Big Deal About Alcohol: What Teens Need to Know About Drinking (Issues in Focus)

0766021637


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From School Library Journal
Grade 5 Up–A dry writing style and drab visual presentation will not entice students seeking help in resisting peer pressure to drink, but the information presented is solid, heavy on the facts, and useful for report writers. McClellan looks at the history of alcohol production and consumption, then follows with chapters on alcohol's effects on the human body, legal restrictions, effects of alcohol abuse, underage drinking, and current issues associated with its recreational use. Coverage is thorough, with details diligently documented as to source. Several cases of teens whose drinking led to death or disablement, as well as the story of one young woman who turned her life around, are included. Largely nondescript, black-and-white stock photos occasionally break up the text. McClellan presents the...


The World's Greatest Wine Estates
Robert M. Parker, Jr.
0743237714
Oct 2005
Hardcover
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From Publishers Weekly
Famed wine critic Parker can make (or break) a winery with his strong, personal opinions. In the introduction to this imposing reference, he justifies his beliefs with a detailed definition of what makes a wine estate great. Parker's opinionated dissertation, both educational and meaningful even to the wine novice, outlines his method for deciding which vineyards and wineries to include here, plus an analysis of how the world of wine has changed in the past 25 years and a tribute to the skill and hard work of the producers. Though Parker has made room for some wines from Australia and the U.S., France dominates the book. The work is divided alphabetically by country (Argentina, Australia, Austria, France, Germany, Italy, Portugal, Spain, U.S.), with each section beginning with an overview and history of wine...


Chew On This: Everything You Don't Want to Know About Fast Food
Eric Schlosser
0618710310
May 2006
Hardcover
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From School Library Journal
Grade 7 Up An important addition to most libraries. Useful for health classes and nutrition units, it will also be an eye-opener for general readers who regularly indulge at the Golden Arches. An adaptation of Schlosser's Fast Food Nation (Houghton, 2001), Chew on This covers the history of the fast-food industry and delves into the agribusiness and animal husbandry methods that support it. From the 37-day life of the pre-McNugget chicken to the appallingly inhumane conditions of slaughterhouses and meatpacking plants, the author lays out the gruesome details behind the tasty burgers and sandwiches. Equally disturbing is his revelation of the way that the fast-food giants have studied childhood behavior and geared their commercials and free toy inclusions to hook the youngest consumers. The text is written...


Windows on the World Complete Wine Course
Kevin Zraly
1402726392
Sept 2005
(Hardcover) - Revised Ed.
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From Publishers Weekly
Starred Review. Picking out a wine book, either for yourself or as a gift, can be almost as daunting as the wine list itself. Kevin Zraly, founder of the Windows on the World Wine School, knows this, and his newly-updated twentieth anniversary edition is as indispensable as the corkscrew. Zraly starts small, with an overview of developments in the wine industry since the book's last publication, and then covers the basics of fermentation, important wine regions and how to taste wine. What really sets the book apart from its peers is Zraly's patience with the reader. The book is peppered with questions ranging from "How long should I keep a Beaujolais?" to strategies on creating and stocking a wine cellar. Quirky quotes, anecdotes and cocktail party trivia are scattered throughout the book's margins. The...


Salt: A World History
Mark Kurlansky
0142001619
January 2003
Paperback
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Los Angeles Times Book Review
Kurlansky continues to prove himself remarkably adept at taking a most unlikely candidate and telling its tale with epic grandeur.

Book Description
Mark Kurlansky, the bestselling author of Cod and The Basque History of the World, here turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. Populated by colorful characters and filled with an unending series of fascinating...


The Wine Bible
Karen MacNeil
1563054345
Feb 2000
Paperback
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Book Review's Best of 2001
Though it drinks deep of its subject, Karen MacNeil's Wine Bible deftly avoids two traps many wine books fall into: talking down to wine novices or talking up to more experienced enophiles. The book avoids these traps through MacNeil's obvious, and infectious, love of her subject, which comes out in almost every sentence of the book, and which lets her talk about wine in a way that combines the good teacher, the trusted friend, and the expert sommelier. As director of the wine program at the Culinary Institute of America in Napa Valley, California, MacNeil is one of the world's true experts on wine. After reading a chapter on the Burgenland, for example, you've learned about the region's sweet wines while feeling like you're actually there, toasting a glass of Cuvee Suss with the author. It is this passion...


Power Juices, Super Drinks: Quick, Delicious Recipes to Reverse and Prevent Disease
Steve Meyerowitz
157566528X
April 2000
Paperback
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Wine for Dummies
Piero Antinori (Foreword), et al
0764525441
August 22, 2003
Paperback
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Book Review
In Wine for Dummies, Mary Ewing-Mulligan teams up with hubby and fellow wine educator Ed McCarthy to guide us on an exhaustive, entertaining trip around the enological--that's right, enological--world. Though clearly experts themselves (Ewing-Mulligan is one of a handful of Americans holding the rare title Master of Wine), the authors assure us that even the most basic knowledge will undermine the very notion of wine pretension. It's as simple as this: "This wine is named for a grape variety. This wine is named for a geographical region. When they make this kind of wine, it goes into this kind of bottle." And so on.

By providing the context in which to begin exploring wine, Wine for Dummies can easily become the send-off for a lifelong education. McCarthy and Mulligan deflate many of the wine snob's attitudes; they...



Kitchen Confidential
Anthony Bourdain
0060934913
May 2001
Paperback
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Book Review
Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain,...


Candies, Beverages, and Snacks: Cook Books from Amish Kitchens
Phyllis Pellman Good
1561482021
May 1996
Paperback
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Book Description
Hard workers, lunch box carriers, and children who hike a distance to school or the bus stop find snacks (sweet or salty) and special drinks a happy reward. Cooks turn out candy, snacks, and pleasing beverages to surprise and celebrate. It’s time for a break or a party! One of 12 cookbooks from Amish kitchens! The recipes in this series overflow with the good, old-fashioned food which comes from some of the world’s best cooks. These handsome cookbooks have sold more than 800,000 copies!

About the Author
Phyllis Pellman Good is editor of Festival Quarterly, a magazine exploring the art, faith, and culture of Mennonite peoples. She and her husband, Merle, oversee The People’s Place and the Old Country Store. Phyllis is the author of several books, among them...


Blood Type O: Food, Beverage and Supplemental Lists
Peter J. D'Adamo
0425183092
January 2002
Mass Market Paperback
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Book Description
Different blood types mean different body chemistry. Carry this guide with you to the grocery store, restaurants, even on vacation to avoid putting on those extra pounds, or getting sick from eating the wrong thing. You'll never have to be without Dr. D'Adamo's reassuring guidance again. Inside you will find complete listings of what's right for Type O in the following categories:

* meats, poultry, and seafood * oils and fats * dairy and eggs * nuts, seeds, beans, and legumes * breads, grains, and pastas * fruits, vegetables, and juices * spices and condiments * herbal teas and other beverages * special supplements * drug interactions * resources and support

Refer to this book while shopping, dining, or cooking-and soon, you will be on your way to developing a prescription plan that's right for...


The Bartender's Bible
Gary Regan
0061092207
Oct 2003
Paperback
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Book Description
Mix Drinks Like A Pro Now you can with this indispensable handbook, the most thorough' and thoroughly accessible' bartending guide ever created for both professional and home use. Encyclopedic in scope and filled with clear, simple instructions, The Bartender's Bible includes information on: Stocking and equipping a bar from liquors and mixers to condiments, garnishes, and equipment Shot-by-shot recipes for over 1,000 cocktails and mixed drinks from bourbon to rum to whiskey Wine drinks Beer drinks Nonalcoholic drinks Special category drinks: tropical, classics, aperitifs, cordials, hot drinks, and party punches If you've ever wondered whether to shake or stir a proper Martini, or what to do with those dusty bottles of flavored liqueurs, The Bartender's Bible is the only book you need!

...


The Ultimate A-To-Z Bar Guide
Sharon Tyler Herbst
0767901975
Oct 1998
Paperback
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Book Description
What's a Dirty Martini? How do you pronounce Cuarenta Y Tres? Which glass do you use for a Stinger? How did the Margarita get its name?

Answers to these questions and thousands more can be found in The Ultimate A-to-Z Bar Guide, a one-stop, user-friendly cocktail guide featuring more than 1,000 drink recipes and 600 definitions for cocktail-related terms.

The Ultimate A-to-Z Bar Guide offers a unique blend of features, including:

Definitions of over 600 cocktail- and drink-related terms, including liqueurs, types of drinks, cocktail jargon, and the etymology of drinks like the Martini and the Fuzzy Navel, all organized in an easy-to-use A-to-Z format with sound-out phonetics.
Drink recipes for more than 1,000 cocktails for every season and occasion.  Each recipe is...


Blood Type A: Food, Beverage and Supplemental Lists
Peter J. D'Adamo
0425183114
January 2001
Mass Market Paperback
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Book Description
Different blood types mean different body chemistry. Carry this guide with you to the grocery store, restaurants, even on vacation to avoid putting on those extra pounds, or getting sick from eating the wrong thing. You'll never have to be without Dr. D'Adamo's reassuring guidance again. Inside you will find complete listings of what's right for Type A in the following categories:

* meats, poultry, and seafood * oils and fats * dairy and eggs * nuts, seeds, beans, and legumes * breads, grains, and pastas * fruits, vegetables, and juices * spices and condiments * herbal teas and other beverages * special supplements * drug interactions * resources and support

Refer to this book while shopping, dining, or cooking-and soon, you will be on your way to developing a prescription plan that's right for...


Great Wine Made Simple : Straight Talk from a Master Sommelier
Andrea Robinson
0767904788
September 27, 2005
Hardcover
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Book Review
About one-third of the way through Andrea Immer's Great Wine Made Simple, the author recounts an anecdote that could serve as the book's theme--alligator, rabbit, and squab were all introduced to her the same way: "Tastes like chicken." And as demonstrated by Immer, who went from debentures to de Rothschild when she quit Morgan Stanley to eventually oversee the 50,000-bottle cellar at Manhattan's famed Windows on the World, the leap from pigeon to Pichon-Lalande is analogous: teaching novice wine drinkers what to expect is what her book, aptly subtitled "Straight Talk from a Master Sommelier", is all about.

With emphasis on her "Big Six" varietals--Riesling, Sauvignon Blanc, Chardonnay, Merlot, Pinot Noir, and Cabernet Sauvignon--this "Immer-sion" class of tastings lets amateur sippers differentiate the typical...



Napa Stories : Profiles, Reflections, and Recipes from the Napa Valley
Chiarello Michael
1584791160
September 1, 2001
Hardcover
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Book Review
The Napa Valley is justly famed for its winemaking. It's also home to the people responsible for that reputation, prominent vintners like Mondavi and Duckhorn, as well as lesser-known wine stars including Larry Turley and Tony Soter. Michael Chiarello's Napa Stories, written with Janet Fletcher, profiles these and others whose lives are intimately entwined with Napa wine production and enjoyment. A Valley resident for 15 years, Chiarello knows many of his subjects personally, and has also cooked for many of them at his award-winning restaurant in St. Helena, Tra Vigne. This personal involvement gives his book's narrative immediacy; his cooking savvy results in the book's selection of delicious, accessible valley recipes, such as Roast Chicken with Fennel and Cheese, Grilled Lamb Loins with Napa Cabernet, and Bing Cherry...


The Sotheby's Wine Encyclopedia
Tom Stevenson
0756613248
Oct 2005
(Hardcover) - Revised Ed.
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Book Review
If you want to learn about wines of the world and advance your comprehension of wine production, grape varieties, appellations, and individual wineries, understand the factors (such as location, soil, climate, and methods of viticulture) that affect the taste and nose, and visit your wine shop with a list of quality wines to explore, Tom Stevenson is the man to read. Author of 12 books (including Champagne and The Millennium Champagne & Sparkling Wine Guide), three-time winner of the Wine Writer of the Year award, and columnist for Wine magazine, Stevenson has the gift of taking vast quantities of knowledge and experience and translating them into lucid, sparkling prose, easily graspable by the novice, yet still interesting and instructive to the connoisseur.

Arranged geographically, with nearly 100 maps, profiles on...



The Bartender's Black Book, 7th Edition: 2,700 New and Classic Recipes
Stephen Kittredge Cunningham
1891267752
September 2004
Other Format
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Robert M. Parker, Jr. The Wine Advocate, October 2000
"No one will ever have the creative cocktail knowledge of Stephen Kittredge Cunningham."

Book Description
The number-one, best-selling drink recipe book is updated in this new edition and has 100 new drinks; an expanded martini section (200 total) with tips, techniques and secrets (and a salute to the Big Apple); a huge list of dessert drinks and a piece on the world’s finest Cognac; a philosophical discussion on, and inventory of, Flavored Vodkas, Gins and Rums; and drinks that take a new slant on Floaters, Shooters and Layered Drinks. That brings the complete drink count to 2,700. That’s well over a thousand more than any other pour book. This new edition also has an expanded wine section with Robert M. Parker’s, Jr....


Organic, Inc. : Natural Foods and How They Grew
Samuel Fromartz
0151011303
April 10, 2006
Hardcover
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From Publishers Weekly
In recent decades, organic food—the idealistic, natural alternative to industrial agribusiness and processed packaged foods—has grown into a multibillion-dollar business. Fromartz's portrait of the adolescent industry reveals that that success has prompted an epic identity crisis. Big corporations like Kraft and General Mills own the bulk of the market, and half of all organic sales come from the largest 2% of farms, alienating those most committed to producing chemical-free fruits and vegetables on small family farms, and selling them locally. Business journalist Fromartz uncovers the trailblazers' tactics: how Whole Foods Market developed a religion of "moral hedonism," how Earthbound Farm launched a revolution with bagged salad mix and how Silk soy milk became "the number one brand in the dairy...


The Science of Wine : From Vine to Glass
Jamie Goode
0520248007
March 1, 2006
Hardcover
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From Publishers Weekly
If you drink wine, but feel uncomfortable using words like phylloxera, brettanomyces or anthocyanins in daily conversation, then this book is a godsend. Light on pages but not for lightweights, Goode combines hard science with a casual conversational style, and though whole paragraphs might discuss specific technical issues, Goode returns to layman language, asking a few simple questions if the discussion becomes complex. "Why then is oak so good for barrel construction?" he asks after a paragraph about oak genus nomenclature. "At what level does TCA the chemical causing cork taint become a problem?" he asks after a detailed description of chromatography-mass spectrometry. Illustrations could be better integrated with the text, and many of the distant views of vineyards are decorative rather than illustrative,...

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