Jerry Thomas Bartenders Guide 1862 Reprint: How to Mix Drinks, or the Bon Vivant's Companion (Thomas Jerry)(Pevná vazba)

Jerry Thomas Bartenders Guide 1862 Reprint: How to Mix Drinks, or the Bon Vivant's Companion (Thomas Jerry)(Pevná vazba)

The 1862 Bartenders Guide is the FIRST cocktail book, in its FIRST version, now in an affordable reprint as it first appeared, in Hardback. It was first known as 'How to Mix Drinks, or the Bon Vivant's Companion' and published in 1862 with 'A Manual for the Manufacture of Cordials, Liquors, Fancy

Jerry Thomas Bartenders Guide 1887 Reprint (Thomas Jerry)(Paperback)

Jerry Thomas' Bartenders Guide: How to Mix All Kinds of Plain and Fancy Drinks (Thomas Jerry)(Paperback)

Care for a Morning Glory Cocktail, a Blue Blazer, or a Philadelphia Julep? Recipes for these and hundreds of other tasty libations appear in this landmark volume. Originally published in 1862, Jerry Thomas' Bartenders Guide is widely considered by drink historians as the first serious American book

Imbibe! Updated and Revised Edition: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to Professor Jerry Thomas, Pioneer of the (Wondrich David)(Pevná vazba)

The newly updated edition of David Wondrich's definitive guide to classic American cocktails. Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks--and the ultimate mixologist's guide--in this engaging homage to Jerry Thomas, father of

Harry Johnson's New and Improved Illustrated Bartenders' Manual: Or, How to Mix Drinks of the Present Style [1934] (Johnson Harry)(Paperback)

2015 Reprint of 1934 Edition. Full facsimile of the original edition. Not reproduced with Optical Recognition Software. The first edition of Harry Johnson's 'Bartenders' Manual' was published before our century cutoff, but this landmark book is still being reprinted to this day, and bartenders

How to Taste: A Guide to Enjoying Wine (Robinson Jancis)(Pevná vazba)

Hailed by Jerry Shriver in USA Today as 'the woman who makes the wine world gulp when she speaks,' Jancis Robinson created in How to Taste a classic for connoisseurs of all levels and the first introduction of its kind to focus on practical tasting exercises. Now fully revised and updated,

The Pdt Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy (Meehan Jim)(Pevná vazba)

Now you don't have to leave your home to learn how to mix and serve the sensational cocktails created by Jim Meehan, the nationally renowned mixologist at PDT, one of New York City's hottest bars. Beautifully illustrated, beautifully designed, and beautifully crafted--just like its namesake--this

Building Business Value Through Talent: The CEO and Chro Partnership Guide (McGuire Thomas)(Pevná vazba)

Building Business Value through Talent uniquely describes how a CEO and CHRO can accelerate business growth by working together to design and operationalize value-driven talent strategies. CEOs focus on decisions that will drive the business strategy forward while HR leaders routinely try to

Here for It: Or, How to Save Your Soul in America; Essays (Thomas R. Eric)(Pevná vazba)

NATIONAL BESTSELLER - Read with Jenna Book Club Pick as Featured on Today - From the creator of Elle's 'Eric Reads the News,' a heartfelt and hilarious memoir-in-essays about growing up seeing the world differently, finding unexpected hope, and experiencing every awkward, extraordinary stumble

The Intelligent Reit Investor Guide: How to Sleep Well at Night with Safe and Reliable Dividend Income (Thomas Brad)(Pevná vazba)

The separation of real estate companies and equity REITs from banks and financial institutions should precipitate significant demand not only for publicly traded shares of such companies, but also information about them. Investors and financial advisors will need to learn the lexicon and valuation

Home Charcuterie: How to Make Your Own Bacon, Sausages, Salami and Other Cured Meats (Thomas Paul)(Pevná vazba)

An accessible and expert guide to the age-old craft of preparing meat and fish products by home curing, salting and drying. The air-dried products include hams, lomo, lardo, coppa, bresaola, and salami - Milano, Toscano, Felino, Finnochiona, piccante, venison - as well as chorizo, sobrasada, and