Beverages Books

Why would you buy this book? Why not just drink that old bottle of Jim Beam or Johnny Walker? Because you don't want to make the mistake of buying a bottle of blended Scotch for $500 with a rating of 77/100, like a family friend did. Cost or more aging does not necessarily equate to a higher rating or a higher complexity of taste, body, and finish.

This book is one of the most detailed and comprehensive guides to Whiskey/Whisky in the world. Covering Scotch (single malt and blends), and whiskey from every whiskey producing country such as the United States, Canada, Ireland, Japan, Australia, and Austria, Jim Murray rates spirits by Nose, Taste, Body, and Finish (0 to 25 with a composite of 0 to 100). I would not and have not wasted any of my time or money on purchasing whiskey, without referring to this book. From the rare 50 year old 6,000 British pound bottle of Royal Salute to the $18 dollar bottle of Bourbon, this book covers a vast majority of them.

Each year he bestows upon various distilleries the best of each class of whiskey (World Whisky of the Year, Scotch Single Malt of the Year, Best New Scotch Single Malt of the Year/Single cask, Bourbon of the year, Irish Whisky of the Year, etc).

In the front of the book there is a summary page that shows ratings with the subclassifications (for example, 97 Rating with subheadings of Scotch Single Malt, Bourbon, etc). It is helpful if you're about to go somewhere and try to find 'the best'.

His writing style is straightforward and a pleasure to read. Notes are descriptive and accurate, and drinks are rated from a scale of 0 to 100 (although, I have never seen anything higher than a 97). 0-50, he comments as "Nothing short of absolutely diabolical", whereas 98-100 is "Better than anything I've ever tasted". He also talks about the latest trends in the industry and each installment of the book rates more and more whiskey, each subsequent year.

Even though some of the more obscure barrels of bourbon are not in this guide (for example, Pappy van Winkle 18 year old), it's still a worthwhile investment.

Before you buy that $200 dollar of bourbon or that $1,500 bottle of Macallan, you need to read this book. It WILL save you time, aggravation and money. I am still searchin' for a good ol' bottle of George T. Stagg (97/100).

HIGHLY RECOMMEND THIS BOOK.

Jim Murray is, according to many whisky aficionados, the premier writer on whisky. He has visited virtually every distillery in existence, and has an unsurpassed knowledge and love of whisky.

His latest book is tall and narrow, the same size as Michael Jackson's Pocket Guide to Beer, so it can be carried along to stores when purchasing whisky. And this is Murray's intention: the book is written as a buying guide for the consumer. Unlike in his previous books, Murray gives numerical ratings to the more than 2000 whiskies he evaluates, a number from 0 to 100, broken down into numbers for nose, taste, finish and balance, each receiving up to 25 points. Although numerical ratings will help whisky drinkers and store owners, he knows that many in the industry may be unhappy with his ratings.

Murray intends his guide to become a yearly publication that will be supplemented and updated throughout the year on the web site www.whiskybible.com.

The book begins with introductory material, including a review of the whisky year, as well as a three-page diatribe about "The Evils of Colour Prejudice", meaning the adding of caramel coloring to whisky. Murray claims that colorization degrades the taste of whisky and in many of his reviews, even very positive ones, he claims that the addition of caramel has taken its toll on the whisky's quality.

The book's beginning also contains Murray's award winners for the year in 19 categories, with overall whisky of the year being George T. Stagg bourbon. He then lists, in four pages, all of the whiskies that received a score of 93-97. (One omission: Longmorn 15 year old, to which he gives a score of 93, is not on the list.) Only two whiskies receive a 97, George T. Stagg and Old Malt Cask Ardbeg 1975 Aged 25 years (bottled Oct 00), "without a shadow of a doubt ... the two best whiskies it has ever been my luck and privilege to taste in nearly 30 years". Along with many expensive and rare whiskies on this list are found widely available relatively inexpensive whiskies. Receiving 94, for example, along with Old Malt Cask Ardbeg 1975 Aged 24 years and Laphroaig 40 year old, one finds Glenmorangie 10 year old, Dalwhinnie 15 year old, and even the Canadian Seagrams VO, which I'd guess is most often used as a mixer.

Scotch whisky, including single malts, grain whisky and blends, accounts for about 70% of the book's contents, the remaining 30% being devoted to American, Japanese, Canadian, European and world whiskies. There was no room in this edition for Indian and other Asian whiskies, but Murray hopes to accommodate these in future editions. The book concludes with a Stop Press section evaluating late bottled and additional whiskies, a glossary, and advice on how to drink whisky.

As always, Murray's writing is personal and passionate, and the book makes for fascinating reading. His commentary is by turns lyrical, colorful, provocative, angry and funny (see his review of Littlemill Dunglas, to which he gives a rating of 17).

Jim Murray is a romantic about whisky whose writing draws one into his intense devotion to the drink. For someone beginning to explore the world of whisky, as well as for the whisky expert, this book is a must.

Jim Murray's Whiskey Bible 2004 is one of the most delightful whisky reads in existence. It is absolutely loaded with nuggets, ratings, tips and lore. Like Michael Jackson's excellent tome, Jim Murray's Whiskey Bible is very approachable, yet somehow even more engaging. (Maybe it's because Murray's writing is more casual and conversational.) Plus, the 2004 version is at least four years newer than the latest edition of Jackson's guide, so you will find more complete coverage of all the labels and varieties--making the ratings significantly more useful when you tote this book to the local liquor store. Although I disagree with some of Murray's ratings, you can't question his credentials.

If you love whisky, this is a MUST read.

The book starts out with juice and shake recipes and then it continues with other recipes using your juicer. There is a section for breakfast foods, soups, salads, dressings, sauces, dips and spreads, main dishes and desserts. Most of the recipes I have tried so far have been incredibly delicious. I said most because I did not like the Carob Fruit Bars, they were too sweet for my taste and too moist, as for the Almond Butter Cookies, the batter was too dry and grainy and did not form into dough but the taste was good, it just needed more liquid. As for the great tasting recipes, let me start with my mom's favorite, the Fruit and Nut Cookies ... she can't believe they are made without sugar, dairy or eggs! The dates were difficult to use at first, but now I chop them in tiny little pieces and they're a lot easier to use. The Date Fudge Brownies taste great with the Cocoa Coconut Frosting and Heavenly Roasted Nuts and because I'm Vegan, I used maple syrup in the recipes instead of honey with excellent results. The Carrot Walnut Cake is out of this world. The Classic Vegetable Stock is the best I've ever made as well as the Spicy Texas Chilly and Lentil Burgers, and I could go on and on and on! Oh, did I mention the Creamsicle and Mango Fruit Pops? Yum!! As for my non-vegetarian friends and family, I have cooked the Salmon with Teriyaki Sauce and the Swordfish with Basil Oil and have been subject to rave reviews!! I have to admit that I've used this little recipe book more than any other recipe book in my collection. The ingredients can be easily found in any regular supermarket and for vegans, certain ingredients can be easily converted with wonderful results, except for the fish of course, but then again, most of us have to cook for other people in our lives who are not vegetarian so that works out perfectly.
There is one recipe in there that has made me the most popular baker in my family and among my friends and coworkers, but that is going to be my little secret!
Enjoy this book, it's the best!

I bought this book for less than $10.00, and it has delicious recipes that are relatively simple to make, uses fresh food, and utilizes my juicer. I really enjoy the Cilantro Pesto Sauce. Only a few of the recipes are more work than I want to put in. The Mushroom Lasagna is one example in which you have to make the Zesty Pasta Sauce first and that is a recipe in itself. Overall, the recipes produce really tasty food that I can prepare in 20-30 minutes. Also it keeps the dust from settling on my juicer. At the end of the book, the author has included a sample menu using all his recipes in a day, and following this is a chart showing the nutrient composition of many of the ingredients used.

...(This book) has delicious recipes that are relatively simple to make, uses fresh food, and utilizes my juicer. I really enjoy the Cilantro Pesto Sauce. Only a few of the recipes are more work than I want to put in. The Mushroom Lasagna is one example in which you have to make the Zesty Pasta Sauce first and that is a recipe in itself. Overall, the recipes produce really tasty food that I can prepare in 20-30 minutes. Also it keeps the dust from settling on my juicer. At the end of the book, the author has included a sample menu using all his recipes in a day, and following this is a chart for the curious person showing the nutrient composition of many of the ingredients used.

I recently bought this book, and could try a couple of non-alchololic recipes in the weekend... They are delicious and very easy to prepare. However, preparing alcoholic drinks like mead, beer looks a little bit complicated and i am not quite sure where to find the beer yeast.

Plenty of magic books speak of witch's brews, but too few go into the specifics of their construction. New age Wiccan practitioners just starting out will thus welcome Patricia Telesco's Kitchen Witch's Guide To Brews And Potions, which offers spice-infused recipes for all kinds of potions. You needn't look for exotic ingredients, either: symbolic beverages contain juices and ordinary grocery-store fare.

How can you go wrong with any book written by Patricia Telesco ? Great witch's brews and potions book even for non-wiccans. Great reading book with great recipes.

For years I have been searching for wine from this region, as the quality is amazing virus the amount that you have to spend. Paul Strang's book clued me into the politics of the region from the Greek and Roman times to now. It was during the Roman times that the natives of Languedoc were known for their "proverbial drunkeness." After reading this, not only do I understand this region better and am planning on visiting as soon as I can, but I am also a much more informed wine consumer. Forget the overpriced Bordeaux's, Paul guides you through some of the best wine for the dollar.

I think I was the partner of Paul Strong/Strang in his law firm in London. Our partnership meetings, or more correctly dinners, convinced me that here was a man who is so multi talented, that I was embarrassed to be his partner. Although, as memory serves me, he poured more gin than wine down my eager, but inexperienced throat, even some 30 years ago I knew that he was a 'professional' in the region of France that he loved. This region is to the west of the Languedoc-Roussillion area where I have had a home for 12 years, but his analysis of the local wines is 'spot-on' and any newcomer to our area needs to heed his advice. He covers many of the vineyards that I have found, faut de mieux, and I think he understands how the local vigneron are struggling, in this competitive market, to exploit the huge advantages they have in climate, terroir, and centuries of experience, brought up-to-date by modern wine-making expertise from all over the world,both old and new.

It is rare to find a book devoted to the Languedoc Rousillon region, and rarer to find one devoted to that region's wines. Paul Strang does a great job of explaining the recent changes in the Languedoc wine industry and focuses on the pioneers of excellence in a region known more for its bulk table wine. His commentary is interesting and enlightening. His reviews and simple rating and pricing guides for the top wines of selected producers are easy to understand. His recommendations are rarely disappointing. On a recent tour of the region this book was invaluable. Discovering new producers, different grape varieties and interesting, often excellent wines, made the visit more enjoyable. In a region that produces thousands of different labels of varying quality, this book will help you to avoid disappointment in buying and enjoying Languedoc wines.

Bob Skilnik's book not only gives the lowdown on low carb, but it gives drink recipes that even I, a non-bartender, can follow. Now when I have a party, I can impress my friends with drinks that range from the old standbys to ones they've never heard of--all of which taste great! And for those friends watching their carbs, they're grateful to boot.

The Low Carb Bartender is a book that pulls no punches and gives it to us straight--or on the rocks.

Bob Skilniks' book includes all the info you'll ever need for drinking low-carb. After being on a low carb diet for over a year there is finally a book that specifically tells you the carb count in the all the beers, alcohols, wines, liqueurs, etc. from A-Z.

The book also includes recipes for lc simple syrup, irish cream, etc. as well as many mixed drink recipes.

A lot of time and research went into this book and it's definitely worth its low price. I am so pleased with the book that I ordered four more for Christmas gifts.

As the author, I welcome everyone to use the information in the book to watch those pesky carbs and use the 200 mixed-drink recipes as a springboard for further creative experimentation. With the carbohydrate counts for over 1000 beer, 400 wines, 60 liqueuers and liquors at your hand, the information is here for anyone to become a Low Carb Bartender too!

Whether you're on Atkins, South Beach, Protein Power...or any carb-centric diet, there's something in this book for you. Just remember---moderation, not deprivation!

Ever need to make a toast? Enjoy the occassional glass? This may be the book for you. The Magic of Wine is a pocket sized volume which contains some of the best (and most unusual) wine quotes I've ever come across. The price is right,and the tone is perfect.

This tucks nicely into a wine-basket you're creating for a friend. While it's small and relatively short, it's chock-full of interesting quotes and timely quotes. It covers everything from Alcaeus ("The best medicine is wine") to Leonard Bernstein ("Wine snobbery, of course, is part showmanship, part sophistication, part knowledge and part bluff.")

In fact, be sure to grab yourself a copy too. It's great to read by a fire, with a glass of wine in your hand!

witty & thoughtful quotes from Aeschylus to " Yugoslav Proverb" cleverly divided into categories of wine, moods of wine,etc.This book is fun to read and pretty to look at;a nice gift even for those who " talk with more claret than clarity ".

This text enlightened me in history and drinking cultur

Never before has there been such a necessity for the reissuing of this book. With this so-called renaissance of The Martini, many would do well to allow themselves to be indoctrinated by Lowell Edmunds. Until recently, the previous edition of Martini: Straight Up, --The Silver Bullet: The Martini in American Civilization (1981) has been out of print. Thank goodness for the reprinting of such a studied and honest book about The Martini. Although I find the original title more elegant. Perhaps the new, shorter, title is aimed at those who have only known the classic drink in short term. Within the book, Edmunds explores the drink's historicity, political, literary, and otherwise, as well as the social complexity of this American icon. With Martini, Straight Up, Edmunds dispells myths and reassures us about a legend who's status may be on the rise, but who's golden era has long since passed.

What a perfectly titled book! Edmunds gives us nothing but straight talk about The American Cocktail in this erudite but charming little treatise on the place of the Martini in American civilization. He uses a vast array of sources from the nineteenth century on up to prove the enduring quality of this fabled drink and the way it has come to symbolize so many things to so many different kinds of people, whether they are Presidents, bank officials, or everyday housewives. To Edmunds it is the contradictory nature of the drink that has lent it its immortality (in a time, he admits, when the traditional rituals surrounding the Martini may well be on their way out for good). The drink is civilized; it is uncivilized; it is strong; it is sensitive, etc., all depending on who is drinking it at the time. Among the sources Edmunds consults and displays are the old Thin Man movies (which, the author points out, constantly violate the accepted rules for drinking Martinis), the fiction of Jack London and Ernest Hemingway, old bartender manuals, cookbooks, magazine ads, and numerous New Yorker cartoons through the years. He mixes all these into an irresistibly lucid collage.

As intellectual as this delightful little exercise is, it nevertheless makes one year for a good stiff drink. I think I will have one. Heavy on the gin. Shaken not stirred. And straight up, of course. For, as Edmunds points out unequivocably, "a martini on the rocks is an abomination."

Read it, drink it, and enjoy.

Matt Kramer's New California Wine starts with a section that describes the thinking and mentalities behind the California wine industry (he named this part "Thinking California"). He then goes on to describe California's American Viticultural Areas (AVA) and different activities going on in each in a part named "Drinking California". He mentions quite a number of wineries - in ways that offer details that go beyond the usual, dry descriptions often found elsewhere. The "Thinking California" part of the book provides the reader with an excellent overview of the state of California wines - the thinking that has evolved the European wine mentality/tradition as opposed to the California approach to the crafting of fine wines. Kramer's writing style is quite entertaining - he's descriptive with word choices that vividly portray California. At the start of key parts of the book he sets the scene with a quote and then moves into descriptions that inform and entertain. In "Thinking California" his insights into changes and evolutions that have transpired in California wines through descriptions of the history, the wine plant, the climate, and the soil provide an overview helpful when thinking about California wines. In "Drinking California" he gives descriptions of areas (AVA) and different wine operations. Quite a lot of detail that I'll use when planning my next visit to California - the kind of detail one might want when doing advance planning - necessary when visiting wineries. As a native Californian who now lives in Europe I've tried to answer questions about California wines - what I've learned from Mr. Kramer gives an understanding of and a perspective about California wines that I'll find helpful. I'm glad I bought the book and consider its price to be a good investment.

By far, the most complete and easily read book of its type. It puts all of the recent changes in the California AVA's in perspective.

I have already nipped into this book several times, especially before trips to nearby Santa Barbara wine country, and Kramer has never steered me wrong yet. Based on his recommendations, I experienced some great wines at Foley and Longoria - not really a GUIDE BOOK per se, no fancy graphics or easy to turn to index pages, but Kramer does have his own wine guide for this. I highly recommend for wino-folks living right here on the left coast.

if you want to no the different kind of cuts meats, then this is the book for you. this book will change your shopping for meats. enjoy.

As a professional personal chef, it is important that I can identify multiple cuts of meat. This book has been and continues to be an invaluable resource for me. It is in my opinion that those who are chefs, students, or somewhere in back of the house operations need to have this book upon their shelves and take the time to read it or review it when deciding on types and cuts of meat when purchasing.

I am a student at The Culinary Institute of America, and we use this book in class. It is an excellent resource to have in the industry. If you have any questions please contact me with the an re of "Culinary Arts", my email is Drogo4@aol.com

Great book. Very easy to read. Lots of hitory and funny as well. It is funny how history of certain subjects can be filled with humor. A ton of great info. The other 2 reviews are right on the money. This is the first book I bought on distilling and so far the best all around...

I really cant say anymore then the previous review. He hit it right on the head. Great book and its an easy read. It is basic but it gives you a really good start. I definitely recommend.

Well, this will be short... The book covers everything you'll need to know to make REAL hooch, moonshine, "licker", etc. Whichever you call it, you'll know exactly the needed materials and methods to get the job done. Being an experienced brewer, I can tell you there are some pretty good (thou basic) recipes as well that'll get you started off in the right direction. After learning the basics, you'll be ready to venture off on your own in the recipe department and create virtually anything you can dream up. And as a passing point, if you get tired of making that ole 'Mountain Dew' and need to get to town, you can put that 'ole pot distiller' to use feedin' your work truck too. Lastly, the author really knows what he's talking about since he rates the other brewin books on the market in the back of his book, and I'd have to agree with his reviews since I've read many of the others as well. Here's to the freedom to create the drinks you like and to the "spirits" that's kept America goin' since before George Washington fired up his own personal still.
Cheers!