Subject
Beverages Books
Best books
James Mew
Drinks of the World
"Drinks of the World" by James Mew and John Ashton is a comprehensive guide on various beverages written in the late 19th century. This work covers an extensive range of drinks, including alcoholic and non-alcoholic options, with a focus on their historical context, cultural significance, and methods of production. The authors aim to present the information in a manner that is both enjoyable and informative for the general reader, making the book accessible for those interested in the rich history of drinks globally. The opening of "Drinks of the World" sets the tone by discussing the necessity of drinking for human survival, emphasizing that humans need fluids to replace bodily losses. The authors reflect on how natural thirst leads to the creation of different beverages, highlighting the cultural evolution from simple water to more complex drinks like wines and beers. They also note the diverse historical practices, such as ancient Egyptian wine-making, and the social aspects surrounding drinking across different civilizations. The introduction contributes to an understanding of the book's broader purpose: to explore the myriad ways humans have addressed thirst and created social rituals around drinking throughout history.
Charles Roundell
The Still-Room
"The Still-Room" by Mrs. Charles Roundell and Harry Roberts is a culinary guide written in the early 20th century. This work serves as a comprehensive handbook for housewifery, focusing on the art of preparing food, preserving meats, pickling, and creating various homemade beverages. The book emphasizes the significance of domestic skills and the craft of cooking, encouraging women to embrace their roles as homemakers with pride and scientific zeal. The opening of "The Still-Room" presents a passionate plea for the recognition of housewifery as a vital and noble occupation, challenging contemporary attitudes that belittle homemaking. It reflects on the shift in societal norms, where the art of cooking has become overshadowed by a reliance on commercial food providers. The author argues for a return to traditional practices, emphasizing that women can exhibit intelligence and creativity in managing their households, particularly in cooking and preserving food. The section sets the tone for the practical recipes and techniques that follow, which include instructions on pickling, brewing, and preserving various foods, all underscoring the importance of home-cooked meals and self-sufficiency.
Unknown
Old-time recipes for home made wines, cordials and liqueurs from fruits, flowers, vegetables, and shrubs
"Old-time Recipes for Home Made Wines, Cordials and Liqueurs from Fruits…" compiled by Helen S. Wright is a collection of culinary and beverage recipes written in the early 20th century. This book offers a compendium of traditional instructions for crafting home-made wines, cordials, liqueurs, and related drinks, mainly using fruits, flowers, vegetables, and shrubs found in classic gardens and the countryside. It is likely of interest to those who appreciate historic foodways, DIY brewing, and the preservation or revival of domestic arts from earlier eras. The opening of this recipe collection begins with an introduction recounting the inspiration drawn from a New England village steeped in tradition, where hospitality and the sharing of home-made wines were cornerstones of social life. The compiler shares anecdotes of tasting unusual wines made from humble plants like dandelions and currants, and receiving old, well-guarded recipes from gracious hostesses. Following this anecdotal prelude, the book launches into an extensive series of practical recipes and instructions, with general advice on winemaking techniques, fermentation, racking, bottling, and clarifying drinks. The opening section also presents detailed recipes for various fruit-based wines and cordials—such as apple wine, blackberry wine, and cherry bounce—giving a glimpse of the book’s thorough and hands-on approach to traditional home brewing.
Bertha E. L. (Bertha Edson Lay) Stockbridge
What to drink : $b The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions
"What to drink : The blue book of beverages; recipes and directions for making…." by Bertha E. L. Stockbridge is a household guide and recipe book written in the early 20th century. It focuses on non‑alcoholic beverages for entertaining, offering practical advice on equipment, presentation, and make‑ahead syrups, vinegars, and shrubs. The emphasis is on attractive service, careful measuring, and quick, refreshing drinks suited to home hospitality. The opening of this manual sets a bright, Prohibition‑era tone with a playful quatrain, then turns to a foreword “to the hostess of to‑day,” urging readers to keep syrups, shrubs, and fruit vinegars on hand, select clear thin glassware and simple linens, chill or warm glasses appropriately, and pay special attention when serving invalids. A “Measures” section insists on exact measurement and introduces basic tools like cups, spoons, scales, shaker, and ice shaver. The first chapters then launch into method and recipes: fruitades and lemonades (with tips like peeling lemons, using shaved ice, shakers, and carbonated water), ways to use canned fruit juices, hot lemonades, and an array of frappés (including quick and economical versions from purchased syrups). Next come fruit punches, cups, and bowls built from teas, citrus, berries, pineapple, mint, cider, grape juice, Apollinaris, and ginger ale, followed by non‑alcoholic “cocktails” (fruit and vegetable), and the home-bar canon reimagined—highballs, fizzes, sours, rickeys, cobblers, flips, and juleps—always stressing chilled service, moderate sweetness, and appealing presentation.
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