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  • The World's Best Bartenders' Guide

    • Author: D. Bain
    • Binding: Paperback
    • Price: $14.95

    Anyone can master the art of mixing the perfect drink--with all the confidence, style, and panache seen in the world's finest bars and restaurants. How? Ask the professionals. Now, for the first time, today's leading bartenders from the 50 best bars in the world reveal: the secrets of the classic cocktail (with special variations)recipes for rare and exotic drinksspecial secrets and tips of the professionalsand other tricks-of-the-trade that characterize the best mixologists Every home bartender will be mixing, shaking, and pouring drinks to please the most discerning guest: tropical drinks from award-winning Caribbean bartenders, hearty drinks from Irish pubs, and specialty cocktails from Montreal, Seattle, Key West, Beverly Hills, Boston, Hong Kong and dozens of other cities--and from the very best bars and bartenders. Very helpfull for people who are looking for bartending or restaurant jobs.


  • The Complete Book of Mixed Drinks: More Than 1,000 Alcoholic and Nonalcoholic Cocktails

    • Author: Anthony Dias Blue, Anthony Dias Blue
    • Binding: Paperback
    • Price: $18.00

    Anthony Dias Blue, America's foremost expert on wines and spirits, has written the definitive American book on cocktails.

    In this huge and comprehensive volume, Blue tells us everything: how to stock a bar, listing alcoholic and nonalcoholic beverages by probable frequency of use (you must have bourbon on hand but coffee liqueur is only "sometimes required"); bar and cocktail definitions (learn the difference between a julep and a smash, a toddy and a flip); calorie charts, mixology tips, and an illustrated description of glasses.

    Organized by spirit, each chapter -- about vodka, scotch, gin, brandy, aquavit, and every other wine and spirit -- is introduced by an accessible and eloquent essay. The characteristics that define and create particular spirits are lovingly described so the reader is drawn into an appreciation of those qualities that make the spirits interesting and delicious.

    The spirits are the foundation, but the drinks are central to this book. More than 1,000 "recipes" for cocktails are here: Classics, Creative Concoctions, Signature Drinks, Tropical Drinks -- everything from the popular Martini and Coco Loco to Trader Vic's West Indian Punch, Midori Sour, and a Velvet Hammer. Teetotalers can enjoy a Black Cow (made with root beer), or a Big Banana, fruit smoothies, and lots more. Very helpfull for people who are looking for bartending or restaurant jobs.


  • Planning And Control For Food And Beverage Operations

    • Author: Jack D. Ninemeier
    • Binding: Paperback
    • Price: $77.95


  • New Classic Cocktails

    • Author: Gary Regan, Mardee Haidin Regan
    • Binding: Paperback
    • Price: $19.95

    Cocktails Are Back and their new incarnations make more sophisticated sipping than ever before. These updated classics from the countrys most popular chefs and bartenders are simple to concoct yet complex in character and flavor. Heres how to stir up new, exciting tastes with finesse. Cheers!

    White Peach Sangria and Pomegranate Sangria Â?chef Bobby Flay

    The Cajun Martini Â?chef Paul Prudhomme

    The Citrus Cooler �Paul Bolles-Beaven, Union Square Caf�©

    The Rumbo Jam Â?Katy Keck, New World Grill. Very helpfull for people who are looking for bartending or restaurant jobs.


  • Caribe Rum: The Original Guide to Caribbean Rum and Drinks

    • Author: Robert Plotkin
    • Binding: Paperback
    • Price: $19.95

    This is the best collection of rum recipes ever compiled. Filled with over 400 exotic, delicious, and thirst-quenching drink recipes, it also includes descriptios and tasting notes of over one hundred of the finest rums from the Caribbean. Beautifully illustrated in four color, it will leave you in a tropical state of mind. Very helpfull for people who are looking for bartending or restaurant jobs.


  • Bartending in one day

    • Author: R. Makboul
    • Binding: Paperback
    • Price: $119.95

    Bartending In One Day teaches all the skills needed to become a professional bartender or an accomplished amateur in as little as one day. Its unique training method makes learning easy and enjoyable. Bartending In One Day is an exceptional method for becoming an exceptional bartender. Very helpfull for people who are looking for bartending or restaurant jobs.


  • The Cocktails of the Ritz Paris

    • Author: Colin Peter Field, Colin Field
    • Binding: Hardcover
    • Price: $19.95

    The Bar Hemingway is probably one of the most important bars in the world today. Forbes Digital Tool Internet magazine cited it as 'The World's Greatest Bar, 1998' and its Head Bartender as 'The World's Greatest Bartender'. The author was to be cited in 2001 again by Forbes as the Greatest Bartender in the World. In 1983 I had obtained the title of No.2 in the world (Martini Grand Prix World Cocktail Competition) for my knowledge in cocktails and alcohols, and had coveted the premier position ever since. Le Figaro newspaper cited the Head Bartender as one of the 20 most creative people in France, comparing him with architects, dancers, chefs and writers. The Times called the Bar Hemingway the best kept secret in Paris, and compliments for our service have been bestowed upon us from all over the world. In 2001 Le Figaro stated that the Hemingway produced the best Dry Martini there is.

    The story of the Bar Hemingway begins in 1921, when it was decided to create a room for alcoholic refreshment in the Cambon Wing. Le Café Parisien was designed in the art deco style of the period by Picot. The Head Bartender was to be Frank Meier, and he would receive the world's elite: Sir Winston Churchill, President Theodore Roosevelt, Noël Coward, Scott Fitzgerald and Cole Porter, to name but a few. It was at this time, incidentally, that Frank Meier invented the Royal Highball (a marvellously refreshing drink made with cognac, strawberries and champagne) for the King of Spain.

    Just opposite the bar was a very small 'salon de correspondance' with lovely wooden walls. This became the ladies' waiting room, where ladies waiting for their husbands would while away the 'minutes'. (Ladies, at this time, were not allowed in the bars.) In 1936 the principal bar was transformed to receive both sexes, and at the same time a second bar was created. This was 'Le Petit Bar', over which Bernard 'Bertin' Azimont was to preside until his retirement in 1975. The little bar was to become Ernest Hemingway's favourite haunt. He had discovered the Ritz Paris in 1925 after meeting Scott Fitzgerald in the 'Dixies Bar', a drinking hole for ex-patriot American artists and writers. The Dixies no longer exists, but Le Petit Bar, now known as the Bar Hemingway, continues to thrive. Hemingway adopted the bar as his Head Quarters and spent many hours there planning his strategies for the horse races at Auteuil. He would even, according to A.E. Hotchner's book Papa Hemingway, pick up the bets of Frank, George, Bertin and the other bartenders for the day's races. This was done under the profound inspiration of Bertin's Bloody Marys.

    Ernest Hemingway, with his friend Colonel David Bruce (later to become the ambassador of the United States), were the first Americans to be served in the bar after the war. After hailing Sylvia Beach at Shakespeare and Co., the writer made a B-line for the cellars of the Ritz Paris. He was greeted and brought into the room now known as the Bar Hemingway (named after a suggestion from the bartender, Claude Decobert, who had served Hemingway on several occasions), where he downed 51 Dry Martinis. Incidentally, I often served Mr. Curley, in the line of American Ambassadors to have known Hemingway, at the Restaurant Au Petit Riche in 1989, but was never able to win him over to the benefits of cocktail drinking. Perhaps he too had the haunting memory of all those Martinis with Hemingway!

    In 1962, Charles Ritz decided to create a third bar on the Vendôme side of the Hotel. Named The Lounge Bar, this serves an enormous daytime clientele and excels in afternoon tea and scones.

    The focus on the Vendôme Bar and the absence of Bertin in the late 1970s led the Petit Bar to meander like the rivers that Ernest Hemingway had once fished upon. Its activity eventually came to a halt in the middle of the 1980s and it was used for special parties only.

    With the support of Jack Hemingway, who was very favorable to its project, the Ritz Paris pushed very hard for its re-opening, and in 1994 finally offered me the opportunity to become the bartender that I had always wanted to be. (My first letter asking for a position at the Ritz Paris had been in 1979!) The Ritz Paris and I worked extremely hard to create 'The Event', the opening of the Bar Hemingway, which happily coincided with the 50 years of peace since Hemingway had liberated the bars of the Ritz Paris.

    We did it! I can honestly say that I never doubted that the Bar Hemingway would be a success. In fact, in 1998 it was decided to make the bar bigger to cope with the incredible volume of new visitors. Better still (and this has to be the greatest compliment a management can offer the Head Bartender), the Ritz Paris and its entire team let me and my Number Two, Johann Burgos, design the new room. (I even found the old espadon or swordfish in the Charles Ritz Grill Room. It was no longer in use and few people ever saw it. I took it down and hung it in the Bar Hemingway.) I was pretty jolly pleased with my latest acquisition until one day, upon arrival at the Ritz Paris, I found that my (well, I had caught it!) espadon was now hanging upon the Espadon Restaurant, high above the door on the Vendôme side. I felt a little like Ernest Hemingway might have done had he ever experienced 'the fish that got away'! Very helpfull for people who are looking for bartending or restaurant jobs.


  • 173 Pre-Prohibition Cocktails : Potations So Good They Scandalized A President

    • Author: Tom Bullock, D. J. Frienz
    • Binding: Paperback
    • Price: $14.95

    173 Cocktail Recipes from before America's Prohibition Era including numerous absinthe, champagne cocktail, julep, pousse, cobbler, and punch recipes. Book includes a resource page for ordering ingredients, 20 fun facts and stories about drink in history (George Washington's favorite drink, why Ben Franklin "flipped," how Winston Churchill's mother inspired a New York bartender to create the Manhattan, a 1913 scandal of the "I didn't inhale" variety involving Teddy Roosevelt, and over 40 turn-of-the-20th-Century beverage-related advertisements, illustrations, railroad beverage menus, and quotes. Introduction by George Herbert Walker (grandfather of former President George Herbert Walker and great-grandfather of current President George Walker Bush). Very helpfull for people who are looking for bartending or restaurant jobs.


  • The El Paso Chile Company Margarita Cookbook

    • Author: W. P. Kerr
    • Binding: Hardcover
    • Price: $14.95

    Fun and inebriation abound between the covers of The El Paso Chile Company Margarita Cookbook. Running out of things to do with tequila? W. Park Kerr, founder of the El Paso Chile Company, offers dozens of drink (and a few food) recipes, each containing at least a little of the fiery elixir. From the Kentucky Club Margarita (the one we all know and love) to fancy margaritas containing Cointreau, Midori, and Cura�§ao, Kerr serves up drink ideas in an intoxicating Texas vernacular. Margarita 1 to 1 to 1--a blend of equal parts tequila, Cointreau, and lime juice--is touted as being tasty and easy to remember. "Although," Kerr warns, "if you're having memory problems, a cup of coffee might be the wiser choice." Any cocktail party worth its salt has snacks too, and a dozen or so tequila-imbued tapas and salsas are represented here. Try Grilled Chicken Tortas with Charred Tomato Salsa Borracho (which Kerr recommends eating outside, "at a table you can hose off afterward") for a delicious, if messy, accompaniment to your favorite distilled Mexican spirit. Spicy, alcoholic, and festive, The Margarita Cookbook is just the book to get your fiesta started. Cleaning up, unfortunately, is up to you. --David KalilBook DescriptionMargarita--the drink that's a party in a glass! Whip up an icy batch of America's favorite cocktail, spike the salsa with some tequila, too, and you're well on your way to a really good time, down-by-the-border-style. Now all you need is the perfect margarita, and happily, you've come to the right place. W. Park Kerr from the El Paso Chile Company brings you a hot 'n' cool collection of Margaritas and other tequila-boosted recipes for every taste and every lively occasion. Let the fiesta begin!

    As fearless and creative at the bar as he is in the kitchen, W. Park Kerr knows there's more than one way to shake a margarita. In this book he tells the (tall) tale of the original margarita; introduces Margarita 101 for those just getting started; then boldly goes where few other cantinamasters have, offering Passion-Peach Margaritas, Frozen Watermelon Margaritas, and Pineapple Margaritas, to name but a few. If you like your tequila straight, follow his lead and add the zests of a few oranges, lemons, and limes to a bottle of your favorite brand. Let it steep for two days, then sip it icy cold from the freezer. Very helpfull for people who are looking for bartending or restaurant jobs. �¡Excellente!


  • Jiggelo: Inventive Gelatin Shots for Creative Imbibers

    • Author: Mary Breidenbach, Barrett J. Calhoon, Sharon L. Calhoon
    • Binding: Paperback
    • Price: $12.95

    Remember your first Jell-O shotÂ?and how naughty it felt to add booze to Bill CosbyÂ?s favorite food group? Well times have changed, and so have those wiggly, jiggly shots you used to slam back with glee. All the rage with the postcollege party set, todayÂ?s gelatin shots are still cool and fruity, but with a hip and sophisticated edge that sets them miles apart from those plain old liquid drinks. In JIGGELO, youÂ?ll find a wealth of info on the history of gelatin shots, the practical how-tos of making them, and enough recipes to keep you and your friends slurping for hours. And you donÂ?t have to be a professional bartender to whip up a batch of these shots: there arenÂ?t a lot of rules or mathematical laws involved, just room for creativity and mistakes you can consume. So remember: You donÂ?t sip it, you chew it; you donÂ?t drink it, you do it! Very helpfull for people who are looking for bartending or restaurant jobs.