Beverages Books

Good food, good times. For a country girl, these recipes are finger lickin' good.

A dish-by-dish compendium to accompany Kinky's books. Opal would have loved it. Frank McCourt's recipe may be the best Irish offering yet. I hope this book becomes a financial pleasure for McGovern and all others in the Lion's Head Authors Retirement Fund.

I loved this book! My favorite recipes are the Steve Rambam Jailhouse Chili, Son of Chicken McGovern, and the Beer Bread. McGovern's recipes are fun, tasty, and easy to make--what makes this cookbook so appealing is that it lacks the impersonal, robotic listing of ingredients and the cold, almost clinical approach to cooking that most mainstream cookbooks have. McGovern's book is warm and inviting--like sitting in the kitchen of an old friend who considers cooking for you a pleasure he never tires of. I highly recommend it and look forward to his next one.

Especially interested in Chicken Vodka as formerly served at Costellos prepared by George and served by Herbie with finger on plate...that author had time to cook and research recipes and have them vetted by insurance company is truly amazing-now that he is going to Europe-will await Continental cuisine tome

What a wonderful book for fans of Kinky Friedman.

As far as review below goes, that guy is going around leaving wierd, exaggerated reviews for a number of books. Don't know what his beef is, but Amazon has is ISP and is looking into it.

Kingsley Amis sure packed a lot of knoweldge into this book. He just doesn't go on telling us everything there is to know about alcohol, he also tells us how it can be best used for parties. I also liked the section on weight loss for a drinker.

"Now and then I become conscious of having the reputation of being one of the great drinkers, if not one of the great drunks, of our time"--Kingsley Amis.

Sir Kingsley Amis (1922-1995) was a prolific English novelist, poet, critic, and teacher. Although he is perhaps best known for his 1954 novel Lucky Jim, he is also well known for his lifelong passion for women and drinking. He was not only a disciplined writer, but he was a serious drinker as well, spending much of his time in pubs. He always separated the two activities, writing before the pubs opened every day. "Whatever part drink may play in the writer's life," he wrote in his memoirs, "it must play none in his or her work." With a short Introduction by Christopher Hitchens (God Is Not Great: How Religion Poisons Everything), Everyday Drinking features a collection of previously out-of-print Amis writings on the art of drinking drawn from his 1972 book, On Drink, and his 1983 collection of columns on Every Day Drinking. His collection ends with an entertaining assortment of drinking quizzes, "How's Your Glass?" The spirited observations collected here will not only appeal to anyone with an interest in the drinking life, how to cure a hangover, or how to mix a Lord Jim, but to readers who delight in reading Kingsley Amis, who is known for his meticulously well-crafted prose infused with a brilliantly wry sense of humor. As an authority on the subject of drinking, Amis ridicules wine snobs, Americans, the Irish, Canadians, wives insistent upon wasting space in the refrigerator "with irrelevant rubbish like food," and Pina Coladas ("just the thing for the 95-IQ female") alike. In a word, Everyday Drinking is intoxicating.

G. Merritt

Kingsley Amis writes in the breezy style of a good English gent, on a subject about which he has much knowledge and even more experience--boozemanship. This series of short articles provides an authoritative statement on what to drink and how to drink it, along with with a hefty jigger of Amis's profoundly hilarious sense of understatement.

If you want a funny and thorough handbook on drinking, this one's for you. I liked the book, but as an infrequent drinker I found myself floundering in its depths. Even when I was in over my head, though, I enjoyed the late author's wit and wry humor.

There's a lot in this little book. An encyclopedic collection of three previously published essays, it covers everything from which wine goes with fondue (Neuchåtel will help you "force it down") to how to handle a hangover (drink more alcohol). There are dozens of drink recipes, and the back has a series of funny quizzes, each on a different type of alcoholic beverage.

But in the end, all this attention and intelligence devoted to drinking left me a little sad. Here was a man with such a graceful way with words, yet he spent so much time drinking or recovering from drinking. Indeed, the introduction mentions that "the booze got to him in the end, and robbed him of his wit and charm as well as of his health." What a shame.

On that jolly note, here's the chapter list:

I. On Drink
Introduction
Drinking Literature
Actual Drinks
Tools of the Trade
The Store Cupboard
First Thoughts on Wine
Further Thoughts on Wine
Wine Shopper's Guide
What to Drink with What
Abroad
Mean Sod's Guide (Incorporating Mean Slag's Guide)
The Hangover
The Boozing Man's Diet
How Not to Get Drunk

II. Every Day Drinking

III. How's Your Glass?
Introduction
List of Abbreviations
Quizzes:
Wine -- Elementary
Wine -- Intermediate
Wine -- Advanced
Wine -- France
Wine -- Germany
Wine -- Italy, Spain, Portugal
Wine -- Others
Beer in General
Beer in Particular
Vodka
Aperitifs and Such
Gin
Liqueurs
Rum
Cognac and Armagnac
Brandy (One Step Down)
Distillation
Minor Spirits
Scotch Whiskey I
Scotch Whiskey II
Whiskies and Whiskeys
Port
Sherry
Madeira, Marsala and Others
Cocktails and Mixed Drinks
Inventors and Inventions
Pousse-Café I
Pousse-Café II
Pousse-Café III
Alcohol and Your Interior

If you're interested in reading about the drinking life, where better to start than with a collection of writings on drink by Kingsley Amis, introduced by Christopher Hitchens? Though it weighs in at a mere 3.2 ounces, "Everyday Drinking" offers up enough drinking experience to float an aircraft carrier.

The book comprises three Amis titles. "On Drink" (1972) is a kind of informal treatise on drinking. "Every Day Drinking" (1983) is a collection of columns. "How's Your Glass?" (1984) is a set of drinking quizzes.

Though Amis provides a good bit of technical information and asks readers to produce no end of less-than-necessary information in the quizzes (he asks us to name a liqueur made with naartjies, for example), the main pleasures of "Everyday Drinking" are to be found in Amis's description of the drinking *life* and in his sublimely crotchety sense of humor.

Some people will object that Amis's repeated grousing about music in pubs is quaint, reactionary, and ridiculous. Such people are entitled to their opinions, of course, just as the rest of us are entitled to point out that such people are either drug-addled hipsters or ill-bred morons.

For those of you out there who are neither drug-addled hipsters nor ill-bred morons, here are a few choice sips of Amis:

* On the necessity of having a refrigerator to oneself: "Wives and such are constantly filling up any refrigerator they have a claim on, even its ice compartment, with irrelevant rubbish like food."

* On being a cheapskate of a host: "In preparing a gin and tonic, for instance, put the tonic and the ice and a thick slice of lemon in first and pour on them a thimbleful of gin *over the back of a spoon*, so it will linger near the surface and give a strong-tasting first sip, which is the one that counts."

* On the claim that the Irish taught the Scots the process of distillation: "The idea of a medieval Irishman inventing a rather complicated technique like that of distilling, or anything at all for that matter, is hard to credit."

* On Galliano: "Another Italian liqueur, Galliano, has gained a good deal of ground over the last few years, not as a drink on its own but as a constituent of the famous or infamous cocktail the Harvey Wallbanger, named after some reeling idiot in California."

* On drinking with wine snobs: "If asked what you think [about the wine], say breezily, 'Jolly good,' as though you always say that whatever it's like. This may suggest that your mind's on higher things than wine, like gin or sex."

Amis might be accused of being a bit harsh at times, as when he claims that the Pina Colada is "[j]ust the thing for the 95-IQ female" and that drinking lager and lime is "an exit application from the human race," but you have to admire a man who defends his convictions with such vigor. As someone who has been known to toss back lots (and lots) of Pina Coladas *and* lagers with lime when the weather's hot, I am more than willing to endure Amis's ridicule in exchange for the pleasure of having him ridicule wine snobs and Canadians.

He ridicules Canadians in a loving way, of course, just as he ridicules the Irish, Americans, and Kingsley Amis. As for wine snobs, they deserve their ridicule neat.

My one complaint about the book is that the introduction is on the short side. Hitchens is as entertaining as Amis, and an even better crafter of sentences, and I would have enjoyed a few more pages. Must have been pushing a deadline. Or running up against cocktail hour.

it sparks the imagination and use of wine for not just drinking

A wonderful cookbook featuring the glories of wine. The book contains two sections of essays, one prior to the recipies and one following. The first section of essays deals with the history of wine as food, wine as medicine, and wine in theology, all interspersed with biographical information about the author. The second section of essays, written by another author, deals with ordering wine in restaurants, stocking a wine cellar, and similar subjects. In between, are numerous recipies featuring wine in every course of a meal, along with appropriate recommendations.

All in all, a delightful book.

Jeff Smith has always been an influence on my cooking from the first time I saw him on television. I was very excited to get this book many, many years ago and it has been a staple in my kitchen ever since. This is a cookbook focused on using wine in virtually every recipe. That made it dear to my heart right away.

The book begins with an introduction where the author considers the properties of wine as food. He goes on to discuss romanticizing wine and concerns about alcohol. The introduction is, like all of Jeff Smith's writing, peppered (pun intended) with personal anecdotes that always bring a smile to the face.

The book then moves on to a section filled with cooking hints and tips. The author discusses various pieces of kitchen equipment, cooking terms and various definitions. A brief discussion of herbs follows, although I believe he could fill an entire book with this type of wisdom about the culinary use of herbs. The section is completed with information about the TV series and a few hints on entertaining.

The next chapter opens with another wonderful anecdote. Unlike many dry cookbooks, this one is filled with life and warm commentary. The author discusses wine and how it relates to history, theology, healing and cooking. This is no mere cookbook filled with indexed recipes and little else.

Finally, the recipes begin. The first section includes a variety of "tapas". 15 different tapa ideas are offered, although only 3 are actual recipes. 4 more appetizer recipes follow including a recipe for zucchini fritters that are simple and are simply out of this world.

A chapter on soups is next and opens with comments on adding wine. Simple instructions for making various stocks (without wine) are included. Mr. Smith includes a recipe for minestrone soup that, while challenging compared to many of the other recipes in the book, is beyond description. Recipes for various chowders and soups total 13 recipes in this chapter.

The next chapter deals with fish and shellfish and I must confess that I have rarely used recipes from this section. 11 recipes include one I have made. The scallops in cheese sauce was easy to make and tasted wonderful, although I was loathe to try it the first time.

The next chapter proves that wine and salad do 'go together'. A variety of simple dressing recipes even includes a recipe for mayonnaise. The 17 recipes include one for a tuna and potato salad in pesto that sounds odd but is delicious. A far cry from 'tuna helper'.

The next chapter moves through pasta, rice and dumplings. 12 pasta recipes and includes the sultry 'Hooker's Pasta'. Only 5 recipes wait in the rice section and the green rice recipe is a favorite at our table. Only 5 dumpling recipes follow but it was from this book that my dumpling making began. Semolina, polenta and German dumplings are all simple to make from the pages of this book.

Mr. Smith's well known love for poultry is well represented. Chicken is first with 10 recipes. I have used more than half of those recipes with some frequency. I think each recipe from this section has passed through my kitchen at one time. The 5 duck recipes have seen far less use. Duck is not popular in our house so it is hard to judge these recipes. Knowing Mr. Smith's talent I am certain they are perfect. Turkey rounds out the poultry with a single recipe I have yet to attempt.

The chapter on "confits" is next. Growing up we called this "potted meat". Only 6 recipes are offered, but they are in the true spirit of the 'frugal gourmet'.

Beef (8 recipes), pork (7 recipes), lamb (6 recipes, including 1 for curry powder) and even rabbit (5 recipes) are also covered. 4 marinades are offered. 8 recipes for sausage might not be the healthiest choice. Each recipe I have tried has been wonderful.

A small section about veggies includes 12 recipes. The carrots in vermouth is recommended by all of my friends. A short section about the eggplant includes 8 recipes. I would have easily ignored this section were it not for the television program that accompanied it. I was convinced to try something new and was rewarded with these recipes.

The next chapters deals with a topic near my stomach. The sauce recipes range from a basic brown sauce to a white cheese sauce that stirs my hunger even as I type. The tomato and garlic sauce is simple. It has served as the base for many other sauces I have created. 8 recipes in total offer sauces for most occasions.

4 recipes for "molded dishes" have held little interest for me, but the ice cream bombe is simple and fun. Never one to ignore simple aspects of life, Mr. Smith even includes 10 sandwich recipes and 3 for casseroles.

A short section on "tabletop cooking" (with 3 recipes) introduces a section on international cooking kicked off with China. The author introduces the basic concepts of the Chinese kitchen and the use of wine. The 10 recipes in the Chinese section are merely a prelude to the Chinese cooking series that was to come later.

A mere 6 recipes are found in the French section. That is surprising considering the wine theme. Perhaps so much had been said on the topic in other books. 10 recipes are found in the Italian section and the spareribs in gravy is recommended if you enjoy pork.

Though I am not a fan of Japanese food, I did find the 13 recipes interesting and have made several of the sauces from the book. A mere 4 Spanish recipes finish the international section.

10 recipes comprise the "wine specialties" sections. Such oddities as garlic wine and wine jellies are discussed. A section about coffee follows and includes 6 different recipes.

Finally desserts are discussed. After a two page discussion of the topic in general, the author dives in with 5 wine desserts and 6 ice cream recipes.

The conclusion of the book covers many aspects of wine selection, opening wine and other general wine tips. Although not a dedicated book about wine, some of the tips from this section were insightful.

My copy of this book is worn and dog eared which I consider a tribute to Mr. Smith's recipes and research. If you have never read a Jeff Smith book before, this is a perfect first choice. If you do not like wine you will still find many valuable ideas in the book. Those who do enjoy wine will find a new treat with every turn of the page.

This is another excellent cook book by Jeff Smith! It's full of great recipes and stories by a very talented cook and writer. This one focuses on cooking with wine. I have used many of these recipes and found them to be very good. Being a home grown cook myself and having had many of my grandmother's classic recipes handed down to me, I found this book to be very helpful in expanding my culinary taste buds.

Jeff Smith entertained us for years on his PBS program 'The Frugal Gourmet'. Not only did he teach us many savory dishes, he also educated us. Not satisfied with just cooking delicious meals for his viewers, he would give detailed history lessons about the origins of the dish and made it all a lot of fun!

This may be Mr. Smiths best cook book and it is a worthy edition to everyone's cook book library. I own and have read many, if not all of his cook books, not only for the man's knowledge of cooking, but his incredible wit! This guy was funny and I would have loved to have hung out and throw a few beers down with him.

Unfortunately, this man had some very seriously bad press released about his personal life and well..... I am not one to spread rumors.....he seemed like a great guy and sadly he died before he was able to clear his name.

R.I.P. Frugs!

Jeff Smith has always been an influence on my cooking from the first time I saw him on television. I was very excited to get this book many, many years ago and it has been a staple in my kitchen ever since. This is a cookbook focused on using wine in virtually every recipe. That made it dear to my heart right away.

The book begins with an introduction where the author considers the properties of wine as food. He goes on to discuss romanticizing wine and concerns about alcohol. The introduction is, like all of Jeff Smith's writing, peppered (pun intended) with personal anecdotes that always bring a smile to the face.

The book then moves on to a section filled with cooking hints and tips. The author discusses various pieces of kitchen equipment, cooking terms and various definitions. A brief discussion of herbs follows, although I believe he could fill an entire book with this type of wisdom about the culinary use of herbs. The section is completed with information about the TV series and a few hints on entertaining.

The next chapter opens with another wonderful anecdote. Unlike many dry cookbooks, this one is filled with life and warm commentary. The author discusses wine and how it relates to history, theology, healing and cooking. This is no mere cookbook filled with indexed recipes and little else.

Finally, the recipes begin. The first section includes a variety of "tapas". 15 different tapa ideas are offered, although only 3 are actual recipes. 4 more appetizer recipes follow including a recipe for zucchini fritters that are simple and are simply out of this world.

A chapter on soups is next and opens with comments on adding wine. Simple instructions for making various stocks (without wine) are included. Mr. Smith includes a recipe for minestrone soup that, while challenging compared to many of the other recipes in the book, is beyond description. Recipes for various chowders and soups total 13 recipes in this chapter.

The next chapter deals with fish and shellfish and I must confess that I have rarely used recipes from this section. 11 recipes include one I have made. The scallops in cheese sauce was easy to make and tasted wonderful, although I was loathe to try it the first time.

The next chapter proves that wine and salad do 'go together'. A variety of simple dressing recipes even includes a recipe for mayonnaise. The 17 recipes include one for a tuna and potato salad in pesto that sounds odd but is delicious. A far cry from 'tuna helper'.

The next chapter moves through pasta, rice and dumplings. 12 pasta recipes and includes the sultry 'Hooker's Pasta'. Only 5 recipes wait in the rice section and the green rice recipe is a favorite at our table. Only 5 dumpling recipes follow but it was from this book that my dumpling making began. Semolina, polenta and German dumplings are all simple to make from the pages of this book.

Mr. Smith's well known love for poultry is well represented. Chicken is first with 10 recipes. I have used more than half of those recipes with some frequency. I think each recipe from this section has passed through my kitchen at one time. The 5 duck recipes have seen far less use. Duck is not popular in our house so it is hard to judge these recipes. Knowing Mr. Smith's talent I am certain they are perfect. Turkey rounds out the poultry with a single recipe I have yet to attempt.

The chapter on "confits" is next. Growing up we called this "potted meat". Only 6 recipes are offered, but they are in the true spirit of the 'frugal gourmet'.

Beef (8 recipes), pork (7 recipes), lamb (6 recipes, including 1 for curry powder) and even rabbit (5 recipes) are also covered. 4 marinades are offered. 8 recipes for sausage might not be the healthiest choice. Each recipe I have tried has been wonderful.

A small section about veggies includes 12 recipes. The carrots in vermouth is recommended by all of my friends. A short section about the eggplant includes 8 recipes. I would have easily ignored this section were it not for the television program that accompanied it. I was convinced to try something new and was rewarded with these recipes.

The next chapters deals with a topic near my stomach. The sauce recipes range from a basic brown sauce to a white cheese sauce that stirs my hunger even as I type. The tomato and garlic sauce is simple. It has served as the base for many other sauces I have created. 8 recipes in total offer sauces for most occasions.

4 recipes for "molded dishes" have held little interest for me, but the ice cream bombe is simple and fun. Never one to ignore simple aspects of life, Mr. Smith even includes 10 sandwich recipes and 3 for casseroles.

A short section on "tabletop cooking" (with 3 recipes) introduces a section on international cooking kicked off with China. The author introduces the basic concepts of the Chinese kitchen and the use of wine. The 10 recipes in the Chinese section are merely a prelude to the Chinese cooking series that was to come later.

A mere 6 recipes are found in the French section. That is surprising considering the wine theme. Perhaps so much had been said on the topic in other books. 10 recipes are found in the Italian section and the spareribs in gravy is recommended if you enjoy pork.

Though I am not a fan of Japanese food, I did find the 13 recipes interesting and have made several of the sauces from the book. A mere 4 Spanish recipes finish the international section.

10 recipes comprise the "wine specialties" sections. Such oddities as garlic wine and wine jellies are discussed. A section about coffee follows and includes 6 different recipes.

Finally desserts are discussed. After a two page discussion of the topic in general, the author dives in with 5 wine desserts and 6 ice cream recipes.

The conclusion of the book covers many aspects of wine selection, opening wine and other general wine tips. Although not a dedicated book about wine, some of the tips from this section were insightful.

My copy of this book is worn and dog eared which I consider a tribute to Mr. Smith's recipes and research. If you have never read a Jeff Smith book before, this is a perfect first choice. If you do not like wine you will still find many valuable ideas in the book. Those who do enjoy wine will find a new treat with every turn of the page.

THIS IS AN ABSOLUTELY DELIGHTFUL BOOK. It is a great gift for any interested in authors or mixing drinks ... or both. Small but packs a powerful punch.

Combine one shot of booze, four ounces of Great American Writers, and garnish heavily with several tales of drunken exploits. What you get is a tidy little book that'll knock your socks off.

This isn't exactly a cocktail recipe book. It's not really a literature anthology, either. I'm not entirely sure what it is, but I do know that it's one of the most enjoyable books I've bought in the past year or two.

In a nutshell, Bailey and Hemingway were sitting in a bar one night, remembering the good old days when authors found their ideas at the bottom of a bottle. So as a tribute to the great author-drinkers 20th Century, they mixed up this book. They picked out about 70 writers and paired them each with a real, no-fooling-around kind of drink. Then they selected a short excerpt from each author's work, and to round it out (and here's where the book gets really entertaining), there's a story of some drunken feat.

As far as the drink recipes in this book go, I like every one of them that I've tried. No, it's not nearly a complete compilation of cocktails, but there's something for everybody here, whether you're a fan of the quick and harsh Boilermaker or the dainty French 75, the sophisticated Gimlet, or the casual Planter's Punch. Bottoms up!

I always wondered what Jack Kerouac's favorite drink was...and now I know thanks to Hemingway & Bailey's guide---and I even know how to mix it. A great idea and great execution!

I absolutely love this book. Not only do I love great writers, especially the crazy ones, but I love booze too. When I pick up this book it not only shows some of the writers character by the drink they choose but it makes me want to make a drink for myself. Great coffee table book/conversation piece.

Christmas. Greenwich Village. Mark Bailey was sitting at a bar with his friend Edward Hemingway, an artist, illustrator and grandson of the hard-drinking writer. They were sipping beers. The writers standing around them were nursing club sodas.

This seemed wrong. America has many traditions, but few it actually honors. One is the tradition of drinking among American writers --- and drinking to extreme, at that. As Truman Capote once said (astutely quoting Brendan Behan), "We are drinkers with writing problems."

Bailey and Hemingway could have dealt with their distress as many of us do --- strap on their Nikes, fire up their iPods, and rush off to the gym to pound down a few miles on the elliptical trainer. But one of then bore a great name, the other a large thirst.

In short, they had a...duty.

So they set out on a patriotic quest.

Their mission: make the case for classic cocktails by sharing great drink recipes and outlandish literary anecdotes of the kind generated whenever men and women of talent knock back two or three too many. And, just for good measure, they found excerpts from each writer's fiction that deals with the results of liquor.

If you are firmly seated on a bar stool and promise not to chug your Perrier, I will share some of their findings.

"Don't you know that drinking is slow death?" F. Scott Fitzgerald asked. Robert Benchley took a sip and replied: "So who's in a hurry?"

Charles Bukowski could drink 30 beers at one sitting.

Raymond Carver invited friends to a party, but failed to attend as he got drunk in another city.

Unable to pay a bar bill in Paris, Hart Crane started a brawl so he could get arrested.

Lillian Hellman was in New York. Dashiell Hammett, her paramour, was in Los Angeles. In the middle of the night, she telephoned him --- and got his secretary. She was too drunk to realize he had no secretary, but when she sobered up, she flew to LA, went to Hammett's house, smashed his bar and immediately returned to New York. Bailey's comment: "Hellman knew where to kick a man."

Ring Lardner once drank for 60 hours straight (though "straight" seems inexact).

H.L. Mencken: "I'll drink as much as I want, and one drink more."

A doctor told Dorothy Parker she had to stop drinking --- or she'd be dead within a month. Parker: "Promises, promises."

[Let me state for the record: I do not endorse this behavior, I merely note it.]