Distilling The Influence Of Alcohol

Autor: David Carey
ISBN: 9780813041629
File Size: 76,20 MB
Format: PDF, ePub, Mobi
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With an eye toward shedding new light on ethnic, gender, class, and state-subaltern relations, 'Distilling the Influence of Alcohol' explores the ways that the production, sale, and consumption of alcohol have shaped Guatemala's colonial and national history.

Every Home A Distillery

Autor: Sarah H. Meacham
Publisher: JHU Press
ISBN: 0801897912
File Size: 50,13 MB
Format: PDF, ePub, Mobi
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American historians will find this study both enlightening and surprising.

Manufacture And Distillation Of Alcoholic Liquors By P Duplais The Most Important 19th Century Distilling Guide And The Bible O

Autor: David Nathan-Maister
Publisher: Lulu.com
ISBN: 0955692105
File Size: 12,40 MB
Format: PDF
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Pierre Duplais' seminal Traite de la Fabrication des Liqueurs et de la Distillation des Alcools is the authoritative French distillation guide. It went through seven editions from 1855 to 1900 and is the basis of our understanding of 19th century French distillation techniques. A single English edition was published in Philadelphia in 1871, translated by M. McKennie. The special section on absinthe is of particular importance - this is our most accurate and comprehensive guide to the recipes and techniques used by late 19th century absinthe distillers, and is informally regarded as the bible of those seeking to duplicate their recipes today. McKennie's translation appears to have been issued in a very small print run, and surviving copies are extremely scarce. This new facsimile edition published by The Virtual Absinthe Museum has been painstakingly compiled from scans of a rare original copy. This perfect-bound PAPERBACK version is just under 700 pages.

Food Flavors Generation Analysis And Process Influence

Autor: G. Charalambous
Publisher: Elsevier
ISBN: 9780080531823
File Size: 62,28 MB
Format: PDF, ePub, Docs
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In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sautéd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products. Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control.

Distilled Spirits

Autor: Don Lattin
Publisher: Univ of California Press
ISBN: 0520272323
File Size: 56,90 MB
Format: PDF, Kindle
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Chronicles the experiences of the author, a religion reporter, and his friendships with Aldous Huxley, Gerald Heard, and Bill Wilson, three men who had profound effects on the religion and spirituality of the twentieth century.

The Wine Beer And Spirits Handbook

Autor: Joseph LaVilla
Publisher: John Wiley and Sons
ISBN: 047013884X
File Size: 36,96 MB
Format: PDF
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Master the mysteries of wine. The study of wine and beverages has become integral to hospitality education. The Wine, Beer, and Spirits Handbook demystifies the wine and wine-making process, examining not only the making and flavor profiles of wine, beer, and spirits, but also the business of wine service as practiced by a chef or sommelier. Unique to this book, is the strong emphasis on food and wine pairings, as well as food and beverage interactions. An entire chapter uncovers this broad, often intimidating, topic with detailed information on table wines, sparkling wines, fortified wines, beer and spirits. More importantly, The Handbook explains the responsibilities of a sommelier from both service and managerial perspectives. Readers explore their wine-related duties including: the developing of wine lists, identifying faulty wines, ordering, receiving, and storing wines, conducting inventory control, pricing, product research, cellar management, and the health and legal implications of wine consumption. A comprehensive, one-stop resource to the character and best use of beverages, The Wine, Beer, and Spirits Handbook will help every student, chef, sommelier and wine enthusiast confidently master the mysteries of wine and other beverages.