The Pocket Guide To Spirits And Liqueurs

An indispensable follow-up to his classic Complete Book of Mixed Drinks, Anthony Dias Blue presents The Complete Book of Spirits, a comprehensive collection of history, lore, and tasting tips, along with recipes for select cocktails. Here, in one concise and easy-to-use volume, is all the information a consumer needs to shop, mix, and sip like a spirits expert. From bathtub gin to mojito madness, Blue brings the dynamic history of the spirits industry alive, demonstrating that spirit making is not only one of mankind's oldest pursuits but also perhaps its most colorful. In ten captivating chapters, readers are treated to everything they ever wanted to know about their favorite liquors, including vodka, aquavit, tequila, and whiskey. Blue also provides step-by-step instructions on how to host spirit tastings to educate your palate and to help you and your friends discover your favorite brands and blends. For every chapter and every spirit, there is also a handy tasting-notes section, with Blue's expert comments and his favorites, along with price points. If you've ever wondered about the difference between potato and wheat vodkas, or between mescal and tequila or American and Irish whiskeys, or what makes single malt Scotch so desirable, look no further. With Anthony Dias Blue, America's leading wine and spirits expert, and The Complete Book of Spirits as your guides, you will take your enjoyment to a new level.

An Encyclopedia of Spirits and Liqueurs is a comprehensive and accessible guide to the world's alcohol-based drinks and how to cook with them. The book opens with Stuart Walton's informative and authoritative reference section, which is divided into three main parts: spirits, liqueurs and fortified wines; with a small section on alcohol-free mixers at the end. The drinks in each section are arranged in alphabetical order with fascinating facts about how and where the drink is made; its best-known producers and its ingredients and flavors. There's plenty of practical advice, too, with simple serving instructions for each drink. The second part of the book includes more than 100 classic and contemporary recipes, which use a variety of spirits, liqueurs and fortified wines as flavorings. The recipes include time-honored favorites (Pepper Steak Flambeed with Brandy; Crepes Suzette with Cointreau and Cognac) plus enticing novel combinations like Fennel Roasted with Period, and Pan-fried Squid Spiked with Ouzo. Every recipe is photographed in full color, with step-by-step instructions, so that you can see the finished dish and be ensured of success every time. An Encyclopedia of Spirits and Liqueurs gives a fascinating insight into the vast range of alcohol-based drinks. Combining informative text with glorious photographs, it is an authoritative guide to drinks and an inspirational, failsafe cookbook -- an absolutely essential reference point for identifying, serving and cooking with alcohol-based drinks.