Beverages Books

There's lots more in this book than just recipes--great info on giving a cocktail party, etc. I especially liked the author's personal touch--like the stories about her younger days and learning that there's more to drink out there than just "house wine" or beer. Good appetizer recipes, too.

Someone gave me this book as a gift and it was a great surprise. It's almost as much fun to read as to make a party around. It's funny and packed with terrific drink recipes. Try the high-octane Havana Delight. It's like a Frappaccino...only much better!

I got this book so I could figure out how to make a mint julip for a Derby Day party. We had so much fun, we decided to work our way through a few of the other recipes.

Let me recommend the Chocotini -- chocolate liqueur and cocoa. Almost better than sex.

Meanwhile, the cosmopolitan, which gets a lot of attention on Sex and the City, is sweet and girlish for a woman who usually drinks scotch neat.

Anyway, if you're looking for basic bartending instructions or just a good time, I recommend this book.

Someone just gave me this book as a gift and it was a great surprise. It's almost as much fun to read as to make a party around. It's funny and packed with terrific drinks. Try the high-octane Havana Delight. It's like a Frappaccino...only much better!

There is no book on the history of wine that is so widely
quoted. In fact,it may not be possible to write a credible
history of wine without referring to this brilliantly
assembled volume.

What makes this book outstanding is its author's background.
He is a chemist and archaeologist. As such, he holds dual
citizenship in two of the least sentimental professions in
the world. While other authors may be taken in by their own
poetry, McGovern relentlessly sticks to the facts as manifest
in the physical evidence. This Joe Friday approach makes him
not only believable but readable.

A case in point is the Godin Tepe jar, an artifact some 5500
years old from Iran. McGovern gets his description rolling with
the following: "My laboratory had already developed techniques
for identifying very ancient biomolecules." You know you're in
the company of a heavy hitter with an opening like that. McGovern
goes on to describe his skepticism that the jar could have
contained wine and then his assurance, based on molecular-
level study, that it had.

Compare this with the High School Book Report nature of a lot
of wine history writing. No, don't bother. There is no comparison.

--Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and
the forthcoming novel bang BANG from Kunati Books.ISBN 9781601640005

Pardon my title; this is an amazing book. Essential for anyone interested in wine history. There was the occasional repetition of certain sentences and phrases that an editor ought to have caught (I'm an editor, I notice these things) but in a nutshell the approach the author uses - "molecular archeaology" - is truly revolutionary. What I like best is that he has confirmed, once and for all, that ancient wines were distinctly different from modern wine, most importantly in the sense that they were infused with a wide variety of substances such as resins, plant matter, spices, and the like. This confirms the textual accounts that have survived, but have largely been ignored or marginalized in a number of fields.

A minor quibble: the author is surprisingly skittish on the matter of the potion of the Eleusinian Mysteries, the "kykeon" and makes no mention of works like The Road to Eleusis, and appears to take the position that the Eleusinian kykeon was a "grog" of the sort mentioned in epic poetry. This is unpersausive; grogs do not produce sublime visions, and the ingredients of the Eleusinian kykeon were water, mint, and barley. No wine was present during initiation into the Greater Mysteries, nor would one expect it given that Demeter refuses wine in the Homeric Hymn to Demeter.

I cannot remember holding a book in my hands that caused me more excitement and enchantment any time recently. And the best thing of all is that it is not a fairy tale, not even a "romanticized" account of the ancient history of wine; on the contrary, with all the diligence and impartiality of a good CSI detective, this book sticks to evidence and confirmed facts. Still, it manages to weave a compelling story of how wine was intricately connected with the very origins of civilization (or, should I say, civilizations). The book is not only difficult to put down, but as a viticulture and wine educator I find it impossible to ignore when preparing teaching materials. Granted, there is still a lot of uncertainty about certain wine archaeological issues and much more work to be done, but I find that part probably the most exciting. I recommend this book to the viticulture and wine professional and enthusiast alike, as well as anybody interested in archaeology and origins of civilizations.

I have enjoyed many books on the history of wine and grapes, my favorite being Johnson's The Story of Wine. McGovern's new book may replace Johnson's at the top of my list. McGovern's attention to detail is wonderful but his story telling is really top notch. He manages to weave a great story while at the same time providing us with an academician's attention to detail -- all without boring us! His examination of early cultures and their use of the grape is fascinating. A very enjoyable and educational book.

I enjoy Andrea Immer's approach to wine. She makes it fun and easily understandable. This buying guide lists the price range, her notes and what I think is best of all, how long a bottle lasts after it has been opened.

Great little reference book. Its also small emough to be able to put into a largeer purse or bag so you can carry it with you when you are wine shopping.

The book is a nice size so you can stick it in the glove compartment, pocket or purse as you travel around California (where I live) visiting wineries. Page 6 is How to Use This Buying Guide with an explanation of how to read a label and then how the book will note the wine name and provnance (country or state), price category ($ $$ $$$ etc), taste and value ratings, and symbols like a check mark for best-of (rated most popular in their category) or an X mark worthy write ins in their respective categories and a happy face for An Andrea personal favorite. Also helpful is a notation about 'Kicthen Refrigerator or Countertop survivor.

The pricing is $=up to $12, $$=12.01-$20.00, $$$=$20.01-$35.00, $$$$-above $35.00. She keeps the rating criteria simple with scores listed on a scale of 0 up to 30. 0-9=Poor,10-15=Fair, 16-19=Good, 10-25=Very Good, 26-30=Outstanding and X=No data available because these are writes.

She notes on page 10 that 'I'm a bit embarrassed to admit that I began to test how long wines hold up in the everyday kitchen not because I was on a quest to answer these big picture questions but because I kept tasting some impressive leftovers ... Even more astonishing, some of the wines stayed that way for days. Even more astonishing, some of the wines that were initially underwhelming actually came around and started tasting better after being opened for a while (in the same way that some cheeses need to sit out at room temperature to show their best flavor or a pot of chili can taste better after a day or two in the fridge).'

On page 12 she explains how the wines were chosen. She writes 'The wines represented are top sellers in stores and restaurants nationally, in each style category. I featured mostly the top selling premium, cork finished wines because they outsell generics overall. However, I did include the dominant jug and bag in a box wines and my tasters did not ignore them'.

She then proceeds to lay out the 25 most popular Whites, Reds, Best of big 6 grapes, 20 most popular Merlots, 30 most popular Cabernet Sauvignons and Blends, 10 most popular Champagnes and Sparking wines, 10 most popular Pinot Grigio/Gris, 5 most popular other Whites, 10 most popular Italian and Spanish Reds, 10 Most popular Shiraz/Syrahs, and Rhone style reds and 10 most popular Red Zinfandels.

Overall its one of the best and most useful wine guides I have bought and used. Buy the 2006 edition instead of this one or inaddition to this one since it has over 50 new wines listed.

This book succeeds in what it aspires to do: make wine-buying an unintimidating act. So many Americans think of wine as a special-occasion indulgence, and that it can't possibly be good if isn't expensive, as opposed to the more European attitude that a glass of wine (or two) is an everyday thing. Naturally, to have wine as a more everyday life- and food-enhancer, unless you're a multi-millionaire, you'll want to know about good wines in different price categories. Immer's non-snobbish approach led her to include an under-$12 category, for which I am grateful. (Who'd have thought a $7 Chardonnay from Vons Market, Lindeman's Bin 65 from Australia, could be this good?) In just a few skims, I already feel far more knowledgeable about wine than I did before. I've already tried some of her recommendations and have been very pleased. I've tended to stick to the same few wines due to disappointments when I've experimented (based more on label appeal than anything else!) but now I know of literally hundreds of wines that I'd like to try. The layout of this book is very user friendly and it's small and lightweight enough to bring on a shopping trip.

This is not a book for the connoisseur who loves hard-to-find wines but is geared toward the buyer of wines you'll find in many American restaurants and merchants such as grocery stores.

I'm impressed that this tells how long different wines will last after opening either at room temperature or in a refrigerator. That is something I haven't seen before.

The book does exactly what it sets out to do - introduce readers to the appreciation of whisky - and provides a real education in the process. The chemistry and whisky production aspects are elucidated in an engaging and clear style, with tidbits that leave the reader with the distinct impression, sometimes made quite explicit by the author, that they are being informed of something ignored by other whisky books and lightly suppressed by the industry. His approach is at times iconoclastic, perhaps even contentious, as when he blithely explains why whiskies are generally at their peak at around 10 to 15 years of age and that people who spend large sums on older whiskies likely don't have any idea what they are talking about. Throughout he is happy to reveal trade "secrets" (many of which were unknown to me, and I have read dozens of mainstream books on this subject over the years) and never flinches from unmasking some bit of mystique or marketing as mere hokum (I learned a thing or two from this material as well). His approach to the flavor profiles of whisky is, like many of the other books out there, a tad complicated on first glance - but hang in there for a couple of pages, because his is actually much clearer and more useful than most. Sadly, this book is currently hard to find at all, much less at a decent price. One to keep an eye out for in used book shops, as it is the best introductory text on whisky to date, with a wonderfully refreshing tell-it-like-it-is approach.

Vastly increase your enjoyment of Scotlands' spirits with Pip Hills new book, Appreciating Whisky. The founder of the Single Malt Whisky Society takes the reader's knowledge well beyond the propaganda of marketeers and into the known sciences of Scotch history and production. An educational and amusing read, Mr. Hills inclusions on human taste and the chemistry of flavor take this book to a catagory of it's own--"knowing Scotch". I recommend this book prior to purchase of single malt scotch guides.

My only complaint about most scotch whisky books is the boring and often impenetrable discussions on distilling and the chemistry of scotch. Hills makes these subjects not just accessible, but fascinating. Phillip Hills' "Appreciating Whisky" proved not only to be the most informative book on scotch I've read, but also the most fun. I've long distrusted the view that single malts don't alter chemically after exposed to air. In demystifying whisky chemistry Hills confirms that once opened, spirits should be drunk rather than left to languish in the bottle. Bravo Mr. Hills!

"Appreciating Whisky" is an excellent guide to doing just that, written for people who would like to understand how whisky is made, why it tastes as it does, and how to recognize and describe those flavors. Author Phillip Hills was a founding member of the Scotch Malt Whisky Society and writes extensively on Scotch, so the examples and tasting recommendations in this book are for Scotch whisky, although the principles of taste and production apply to all whiskies. "Appreciating Whisky" has two parts: The first 8 chapters provide knowledge necessary to make informed decisions about whiskies, specifically what it tastes like and why. The last 2 chapters explain how to taste whisky and describe some distilleries and their products for your consideration. Phillip Hills' prose is precise and witty throughout.

The book starts out with a lesson in the physiology of taste and goes on to describe the 15 flavors that you should be able to recognize in whisky and where they come from. Then we get a lesson in organic chemistry, as Hills explains the chemistry of whisky production, maturation, and the flavors discussed in the previous chapter. The properties, history, and origins of whisky's five materials -barley, water, yeast, peat, and wood- are described. The details of the five processes involved in whisky production -malting, mashing, brewing, distilling, maturing- are explained. Hills addresses the histories and characteristics of grain and blended whiskies as well as malts. And, finally, he explores how the social context -Scottish culture, corporate culture, and the drinker's culture- has influenced the taste, quality, and our perceptions of Scotch whisky, from its 15th century origins to the present.

Advice relevant to choosing and drinking whiskies is found in those chapters that address the question of why whisky tastes as it does. But the chapter on "Tasting Whisky" is a practical guide to whisky tasting that gets into the nitty gritty of what items you will need and what to do with them. The book's last chapter, "Appreciations", talks about 6 Scotch malt distilleries and their whiskies, as well as a grain whisky distillery, a blender, and some private bottlers. I think anyone who loves whisky but is not an expert on the subject will find "Appreciating Whisky" invaluable.

In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Cocktails, starts with a brief introduction into the basics of mixing cocktails, the contents of a well-assorted liquor cabinet, and the necessary equipment and glasses, followed by an assortment of garnishes, frostings, toppings and accompaniments and an overview of the main uses of ice in a cocktail. It then presents suggestions for all major types of cocktails, from gin based drinks to non-alcoholic and other mixed drinks. Special chapters are dedicated to whiskey, vodka, rum, brandy, wine and champagne based drinks. Classics such as Bloody Mary, Bourbon Mint Julep, champagne cocktail, Cuba Libre (or more politically correct, "Rum and Coke"), Daiquiris, Egg Nogg, John (or Tom) Collins, Kir Royale, Mai Tai, dry and sweet Manhattan and Martini, Margarita, Pina Colada, Planter's Punch, Rob Roy, Sangria, Screwdriver, Shirley Temple, Singapore Sling, Tequila Sunrise, Tia Maria and Whiskey Sour appear next to unique cocktails such as "Boo Boo's Special" (angostura bitter and tropical fruit juices), "Gold Passion" (passionfruit and white rum spirit, vodka, and pineapple juice), "Moscow Mule" (vodka, lemon juice and ginger beer), "Ruby Shy" (coconut and white rum spirit, blackcurrant cordial and lemonade), and "Strawberry Dawn" (gin, coconut cream and strawberries). The book ends with a brief glossary of the most frequent cocktail ingredients.

From almond liqueur to Yoghurt Fizz and Zombie, this collection of recipes, while not all-encompassing (conspicuously absent is last year's party king, the Cosmo), is a great introduction to the endless possibilities of mixing drinks, both with and without alcohol.

Seven years ago my husband Dub and I sailed into Whangarai Harbour in New Zealand. On our way in I spied some friends or ours, Gayle and John, who we'd met in Tahiti. They were Kiwis and they were ending their five year circumnavigation, home at last. We anchored close to their boat and later dinghied over for sundowners (usually Coke and Rum). That evening, as usual, we told tall tales of our adventures at sea and we congratulated ourselves on being in this wonderful place at this wonderful time. Later, as we were saying our goodbyes, Gayle gave me her set of the Salamandar Book of Series Cookbooks. They are sold by HP Books in the States as paperbacks. Gayle carried these books around the planet and now she was giving them to me, complete with her notes (written in the books) on the recipes, how well she and John liked certain dishes, which were their favorites, how hard they were to prepare. She knew I was a cook and she thought I'd appreciate them. She was right.

Like all the books in the series "The Book of Cocktails" is about five inches wide and about a foot tall, making them kind of unique among cookbooks. But one should not be put off because of the odd shape, these are real books and you can find mighty darned good recipes in them like in this book, although it's not really a cookbook. However, if you wanna know how to make aa different or an unusual drink, you should check this book out. Before we got these books from John and Gayle we generally drank Coke and Rum when that Lucky Old Sun faded from view, but now, on occasion, we'll do something like a Daiquiri or even a Blue Hawaiian, both nice rum drinks we never would have had on the boat had it not been for this book. It's true, as sailors, we generally stick to rum drinks at sea, but we live on the land half the year and there are plenty of drinks for landlubbers here too. This is a book every hostess out to have, because you'll really spice up your parties when you start them out with something a little different. Just don't drink too much and make sure all your guests can get safely home, whether they are leaving in a car or a little rubber boat.

Review Submitted by Captain Katie Osborne

Seven years ago my husband Dub and I sailed into Whangarai Harbour in New Zealand. On our way in I spied some friends or ours, Gayle and John, who we'd met in Tahiti. They were Kiwis and they were ending their five year circumnavigation, home at last. We anchored close to their boat and later dinghied over for sundowners (usually Coke and Rum). That evening, as usual, we told tall tales of our adventures at sea and we congratulated ourselves on being in this wonderful place at this wonderful time. Later, as we were saying our goodbyes, Gayle gave me her set of the Salamandar Book of Series Cookbooks. They are sold by HP Books in the States as paperbacks. Gayle carried these books around the planet and now she was giving them to me, complete with her notes (written in the books) on the recipes, how well she and John liked certain dishes, which were their favorites, how hard they were to prepare. She knew I was a cook and she thought I'd appreciate them. She was right.

Like all the books in the series "The Book of Cocktails" is about five inches wide and about a foot tall, making them kind of unique among cookbooks. But one should not be put off because of the odd shape, these are real books and you can find mighty darned good recipes in them like in this book, although it's not really a cookbook. However, if you wanna know how to make aa different or an unusual drink, you should check this book out. Before we got these books from John and Gayle we generally drank Coke and Rum when that Lucky Old Sun faded from view, but now, on occasion, we'll do something like a Daiquiri or even a Blue Hawaiian, both nice rum drinks we never would have had on the boat had it not been for this book. It's true, as sailors, we generally stick to rum drinks at sea, but we live on the land half the year and there are plenty of drinks for landlubbers here too. This is a book every hostess out to have, because you'll really spice up your parties when you start them out with something a little different. Just don't drink too much and make sure all your guests can get safely home, whether they are leaving in a car or a little rubber boat.

Review Submitted by Captain Katie Osborne

This book offers A to Z recipes on a host of our favorite drinks as well as the exotic. It also offers tips on stocking the home bar, tools of the trade, possible appetizers and recommendations on glassware. Each recipe included a photograph. I truly enjoyed this book.

This book is a must have for christmas. Its for the person "who has everything and you don't know what to get them. Great illustrations. Easy to read. Informative also. We put one in our customer lounge and people really enjoy paging through it. I would get one for every person on your wish list. Funny, clean, entertaining.

Need a fun eye candy with meat book to alleviate the boredom while waiting for your plane to take off, land or show up? This would be your answer...lots of info with brilliant color, facts and fun! Small enough to pack into a carry-on, have in your bath or anywhere you might like to enjoy short bursts of spamtastic data! Great stocking stuffer! Who knew????

Every page of this book is hilarious! I was also pleasantly surprised by the fun and witty historical account of Spam and canned foods in general. Very funny stuff.
Your friends will dig it at your next cocktail party. mmmm...Spam.

The Book of Spam is everything I could have hoped for...it's funny, informative, and beautifully designed. I have it out on my coffee table, and all my guests get a big kick out of it.

The Sugar cane handbook is compilation of the procedures for manufacturing sugar from cugar cane; the practical and easy to follow procedures and the experiences detail in the book are just very good.

Every person in charge of sugar cane milling and processing sugar cane must have it as handbook to consult.

Aicardo Roa-Espinosa PhD
President of Soil Net LLC

Not exactly light reading, but great reference book, just look at the contents:

Part One Raw Sugar Manufacture

1. Sugarcane, James E. Irvine

2. Sugars and Non-sugars in Sugarcane, Margaret A. Clarke

3. Methods of Cane Purchase, James C. P. Chen

4. Outline of Raw Sugar Process and Extraction of Juice, James C. P. Chen

5. Purification of the Juice, James C. P. Chen

6. Heating and Evaporation, James C. P. Chen

7. The Crystallization of Sugar, James C. P. Chen

8. Purging, packing and Warehousing of Raw Sugar, Len K. Kirby

9. Raw Sugar Quality Criteria, James C. P. Chen

10. By-Products of Cane Sugar Processing, James C. P. Chen

Part Two Cane Sugar Refining

11. Raw Sugar Purchase, Marketing and Receiving, Fred R. Hill

12. Affination and Clarification, Richard Riffer

13. Decolorization, Richard Riffer

14. Evaporation and Pan Boiling, Thomas N. Pearson

15. Centrifugation, C. Frank Stowe

16. Sugar Drying and Conditioning, Chung Chi Chou

17. Packaging, Warehousing and Shipping of Refined Products, Jeffery C. Robinson

18. Refined Sugar Products, Chung Chi Chou

19. Specialty Sugars, Andy C. Chen and Amhed Awad

20. Plant Maintenance Program, George Fawcett

Part Three Production and Process Controls 21. Definitions and Terms in Sugar Factory and Refinery Controls, James C. P. Chen and Chung Chi Chou

22. Chemicals Used as Sugar Processing Aids, James C. P. Chen and Chung Chi Chou

23. Sugar House and Refinery Calculations, James C. P. Chen and Chung Chi Chou

24. Chemical and Process Control (Raw House), James C. P. Chen

25. Technical and Sucrose Loss Control (Refinery), Joseph F. Dowling

26. Microbiological Control in Sugar Manufacturing and Refining, James C. P. Chen and Chung Chi Chou

27. Energy Conservation, Keith Sinclair

28. Total Quality Management System, Leon A. Anhasier

29. Computerized Sugar Manufacturing,

Part (A) Conceptualized Computer Control, Michael R. T. Low

Part (B) Process Control and Integration, Shyam Ambardar

30. Automation of a Sugar Refinery, Naotsugu Mera

31. Environmental Quality Assurance, James C. P. Chen and John Green

Part Four Analytical Procedures

32. Sampling and Averaging, James C. P. Chen

33. Special Laboratory Reagents, James C. P. Chen

34. Polarimetry in Sugar Analysis, James C. P. Chen and Chung Chi Chou

35. Instrumental Analysis for the Sugar Industry, Chung Chi Chou

36. Determination of Density and Total Solids, James C. P. Chen

37. Determination of Ash, James C. P. Chen

38. Determination of pH, James C. P. Chen

39. Determination of Color and Turbidity in Sugar Products, Chung Chi Chou

40. Determination of Dextran and Starch, Walter Altenburg

41. Analysis of Sugarcane, James C. P. Chen

42. Analysis of Juice, James C. P. Chen

43. Analysis of the Syrup, Massecuites and Molasses, James C. P. Chen

44. Analysis of Raw Sugars, James C. P. Chen

45. Analysis of Refined Sugar Products, Thomas Wilson and Stanley Bichsel

46. Analysis of Bagasses and Filtercake, James C. P. Chen

Not exactly light reading, but great reference book, just look at the contents:

Part One Raw Sugar Manufacture

1. Sugarcane, James E. Irvine

2. Sugars and Non-sugars in Sugarcane, Margaret A. Clarke

3. Methods of Cane Purchase, James C. P. Chen

4. Outline of Raw Sugar Process and Extraction of Juice, James C. P. Chen

5. Purification of the Juice, James C. P. Chen

6. Heating and Evaporation, James C. P. Chen

7. The Crystallization of Sugar, James C. P. Chen

8. Purging, packing and Warehousing of Raw Sugar, Len K. Kirby

9. Raw Sugar Quality Criteria, James C. P. Chen

10. By-Products of Cane Sugar Processing, James C. P. Chen

Part Two Cane Sugar Refining

11. Raw Sugar Purchase, Marketing and Receiving, Fred R. Hill

12. Affination and Clarification, Richard Riffer

13. Decolorization, Richard Riffer

14. Evaporation and Pan Boiling, Thomas N. Pearson

15. Centrifugation, C. Frank Stowe

16. Sugar Drying and Conditioning, Chung Chi Chou

17. Packaging, Warehousing and Shipping of Refined Products, Jeffery C. Robinson

18. Refined Sugar Products, Chung Chi Chou

19. Specialty Sugars, Andy C. Chen and Amhed Awad

20. Plant Maintenance Program, George Fawcett

Part Three Production and Process Controls 21. Definitions and Terms in Sugar Factory and Refinery Controls, James C. P. Chen and Chung Chi Chou

22. Chemicals Used as Sugar Processing Aids, James C. P. Chen and Chung Chi Chou

23. Sugar House and Refinery Calculations, James C. P. Chen and Chung Chi Chou

24. Chemical and Process Control (Raw House), James C. P. Chen

25. Technical and Sucrose Loss Control (Refinery), Joseph F. Dowling

26. Microbiological Control in Sugar Manufacturing and Refining, James C. P. Chen and Chung Chi Chou

27. Energy Conservation, Keith Sinclair

28. Total Quality Management System, Leon A. Anhasier

29. Computerized Sugar Manufacturing,

Part (A) Conceptualized Computer Control, Michael R. T. Low

Part (B) Process Control and Integration, Shyam Ambardar

30. Automation of a Sugar Refinery, Naotsugu Mera

31. Environmental Quality Assurance, James C. P. Chen and John Green

Part Four Analytical Procedures

32. Sampling and Averaging, James C. P. Chen

33. Special Laboratory Reagents, James C. P. Chen

34. Polarimetry in Sugar Analysis, James C. P. Chen and Chung Chi Chou

35. Instrumental Analysis for the Sugar Industry, Chung Chi Chou

36. Determination of Density and Total Solids, James C. P. Chen

37. Determination of Ash, James C. P. Chen

38. Determination of pH, James C. P. Chen

39. Determination of Color and Turbidity in Sugar Products, Chung Chi Chou

40. Determination of Dextran and Starch, Walter Altenburg

41. Analysis of Sugarcane, James C. P. Chen

42. Analysis of Juice, James C. P. Chen

43. Analysis of the Syrup, Massecuites and Molasses, James C. P. Chen

44. Analysis of Raw Sugars, James C. P. Chen

45. Analysis of Refined Sugar Products, Thomas Wilson and Stanley Bichsel

46. Analysis of Bagasses and Filtercake, James C. P. Chen

This book is, in many ways, a good companion volume to the other standard text in sugar cane engineering (Hugot, Handbook of Cane Sugar Engineering). Chen and Chou's book is oriented to the sugar processing aspect of sugar manufacture. The book is more about how to make sugar than how to make machines that make sugar.

The Cane Sugar Handbook covers raw sugar manufacture, refining, process controls, and analytical procedures.

The text is illustrated well with many line drawings, charts and graphs, and a few black and white photographs.

There are many useful data tables in the appendix. The text is fully referenced to papers and articles .

All in all a useful reference work to keep in your desk's top drawer (right next to Hugot).

A cereal history with information on the characters (both real and animated) that have popularized cereal in the United States. This book has an incredible amount of insight on character marketing and advertising, especially what happens behind the scenes in production, sales, and development. Very interesting reading for cereal enthusiasts!

interesting reading about something most of us eat. It is interesting to see how the companies started, the marketing and remember brands we used to eat that are now part of history.

The history of the American breakfast cereal and how it evolved from a health food to junk food. Originally promoted by religious organizations it is now huckstered by the ad industry. This is also a history of popular culture and the role cereal played in promoting give away gimmics, comic characters, radio programs, and TV cartoons. It has all the elements of both tragedy and comedy. Highly recommended. Educational and entertaining. A great read.

Scott Bruce and Bill Crawford have made an outstanding achievement in this historical, yet humorous account of the cereal industry. Find out how Cap'n Crunch came into being, as well as Coo-Coo Bird and Tony the Tiger. Learn about the different impacts that J.H. Kellogg, W.K. Kellogg and C.W. Post had on forming the cereal industry. Find which competitors cereals came into being and are still around, as well as those that were successful, but are no longer here. This book is a complete story of an industry that has impacted all of our lives as Americans as a part of pop culture. Who hasn't walked down a cereal isle in a grocery store and been effected one way of the other by the masterful marketing presented there? I actually bought this book at Cereal City in Battle Creek, Michigan, the home of the cereal industry. I immediately began reading it and could not put it down! I never thought I would find a book about breakfast cereal to be so fascinating. These two authors deserve a great deal of credit for compiling and writing a fantastic book. I highly recommend every American read this one, as it will pull at your heart strings and make your charge off to the grocery store with your spoon!

Chakra Tonics is a multifunctional book. This book starts off noting the basic foundational beliefs about chakras, explaining that there are numerous philosophies and interpretations and the reader should explore these variations in order to come up with his or her own theories in this regard. I really found this aspect refreshing as many such books never admit that there are alternative thoughts on the subject let alone encourage the reader to make up his or her own mind.

The rest of the book explores each of the chakras describing the location, purpose, color, sound, and various problems often associated with energy blockages. Included for each section are recipes that the reader can replicate. The intended purpose of these recipes is to balance out the energy in particular chakras.

All of the recipes provided are either fresh juicing recipes or smoothie recipes made with fresh fruits, vegetables, and nuts. In my mind, these recipes simply provide new and creative ways to provide healthy energy building nutrition into the body rather than opting for caffeinated, carbonated drinks that reduce natural energy. If they also help balance chakra energy that's just an added bonus.

Whimsical little book which artfully combines healthy juice/smoothie/tea recipes in relation to the corresponding chakra. Such a creative idea, i think this book would make an interesting gift or excellent conversation starter for someones coffee table. Thank-you Elise Marie Collins.

I found this book to be a nice read on the energy centers in the body and the means for promoting healing and wellness. Nice combination granting one the opportunity to expand their conciousness and delight in the elixers that heal each aspect.

CHAKRA TONICS: ESSENTIAL ELIXIRS FOR THE MIND, BODY AND SPIRIT could also have been featured in our Spirituality section but is reviewed here for its broader appeal to audiences interested in juices, shakes, smoothies and drinks which have healing and beneficial properties as well as taste appeal. From a Fig Shake with cinnamon believed to help diabetics to a high vitamin C Hibiscus Shake, drinks are very easy to make up with a minimum of specialty ingredients and CHAKRA TONICS organizes recipes by health benefit for easy consultation.

Includes history, poems and treatises about tea, tea houses, ceremonies, brewing, cups and vessels, varieties, and the effect that tea has on the physical health and psyche. Everything you need to know about Chinese teas is contained in this book. A very welcome addition to anyone's culinary library!

This man, though not Chinese, truly knows his subject and loves it. It shows all through the book. its a masterpiece! a simply MUST HAVE for all admirers of tea or the Chinese culture/ppl/way. Perhaps in a way it is fitting that the author is not Chinese. It shows that even a barbarian [foreigner] can learn something so different when he has enough love and time and determination.

lovely book. a good introduction to tea, taoism, and silence

Great in-depth overview of the varieties of tea and drinking vessels! You need this book.