Subject
Liquors Books
Best books
Kenelm Digby
The Closet of Sir Kenelm Digby Knight Opened
"The Closet of Sir Kenelm Digby Knight Opened" by Kenelm Digby is a cookery book published in 1669. This collection presents recipes for traditional English dishes alongside fare inspired by European travels, from meat pies and syllabubs to Roman and Milanese delicacies. The book features remarkably old-fashioned recipes, including a hundred versions of medieval mead and metheglin. Reflecting Digby's social connections and scientific interests, it offers glimpses into seventeenth-century aristocratic dining through recipes named after lords and ladies, blending culinary tradition with emerging tastes.
Edward Spencer
The Flowing Bowl A Treatise on Drinks of All Kinds and of All Periods, Interspersed with Sundry Anecdotes and Reminiscences
"The Flowing Bowl" by Edward Spencer is a treatise on drinks of all kinds, written in the early 20th century. The work combines historical anecdotes and recipes, celebrating the culture of drinking through the ages. It reflects on how alcohol has been viewed and enjoyed in various societies, providing an insightful commentary on the connection between beverages and social practices. At the start of the book, the author presents his preface, humorously touching upon motivations for compiling this collection. He emphasizes the importance of moderation in drinking while revealing that much of the content is a compilation of quotes and anecdotes from classical and historical sources. The opening sets the stage for a discussion of drinking customs, opening with reflections on the ancient world's fondness for beverages and their habits, leading naturally into an exploration of notable figures and their drinking behaviors. Spencer's engaging style invites readers to consider the intersections of culture, morality, and enjoyment associated with drinking throughout history.
Anonymous
Almacen de recetas escogidas y probadas ó sea tratado de jarabes, aguas destiladas, licores por destilación, vinos por imitación y helados
"Almacen de recetas escogidas y probadas" by Anonymous is a comprehensive collection of recipes focusing on the preparation of syrups, distilled waters, liqueurs, and imitation wines, likely penned in the early 19th century. This book serves as a culinary treatise aimed at those interested in home recipes and traditional forms of beverage preparation, particularly within the context of Spanish culinary traditions. It presents a wealth of information that reflects the culinary practices and medicinal uses of various ingredients during this period. The book intricately details the methods for creating an array of flavored syrups made from fruits, herbs, and flowers, alongside the preparation of alcoholic beverages like liqueurs and imitation wines. Each recipe is meticulously outlined, providing step-by-step instructions, ingredient quantities, and the purported medicinal virtues of the concoctions. Readers can expect to learn about crafting classic syrups such as those made from almonds and fruit juices, along with instructions for popular beverages like orange-flavored liqueurs and refreshing summer drinks. It emphasizes the importance of both flavor and health benefits, making it a valuable resource for anyone interested in historical culinary practices or the art of homemade beverages.
George Edwin Roberts
Cups and Their Customs
"Cups and Their Customs" by George Edwin Roberts and M. D. Henry Porter is a culinary guide written in the late 19th century. This work focuses on the history, preparation, and customs surrounding a variety of drinks known as "cups," which often consist of compound beverages made with different ingredients. The authors seek not only to provide delicious recipes but also to trace the historical significance and social customs linked to drinking. At the start of the book, the authors introduce the concept of "cups" along with a brief historical overview of drinking customs through the ages, from ancient mythology to modern practices. They express a desire to revitalize sociable and wholesome drinking habits, contrasting them with contemporary norms they deem uninspiring. The preface emphasizes the importance of understanding the cultural background behind various drinks, as well as the intricacies of their recipes, promising practical guidance for those looking to experiment with these traditional communal beverages.
George J. Kappeler
Modern American Drinks: How to Mix and Serve All Kinds of Cups and Drinks
"Modern American Drinks: How to Mix and Serve All Kinds of Cups and Drinks" by George J. Kappeler is a practical guidebook on cocktail and beverage preparation written in the late 19th century. The work is designed to provide easy-to-follow recipes for mixing a variety of drinks, including cocktails, punches, and other refreshing beverages that are particularly suitable for upscale venues such as hotels and clubs. The opening of the book presents a detailed preface that emphasizes the aim of enhancing the quality of drinks served in sophisticated establishments. It notes that the recipes are straightforward and practical, ensuring that both caterers and guests will enjoy the results. Following the preface, a table of contents is laid out, showcasing an extensive number of drink recipes, each categorized by type, which hints at the book's comprehensive approach to drink mixing. This encourages readers to delve deeper into the content to discover the wide array of beverages that can be prepared using the book's guidelines.
Tom Bullock
The Ideal Bartender
"The Ideal Bartender" by Tom Bullock is a comprehensive guide to mixology published in the early 20th century. This book serves as a tutorial for bartenders and enthusiasts alike, offering a wide array of cocktail recipes and detailed instructions for preparation. The manual reflects the social drinking culture of its time, showcasing both classic and innovative drink concoctions that were popular in the wake of the Prohibition era in America. The content of the book is organized around various cocktails and mixed drinks, with each recipe providing precise measurements and serving suggestions. Bullock draws on his extensive experience at prestigious establishments like the Pendennis Club and the St. Louis Country Club, offering insights into not only the preparation of drinks but also the etiquette and flair associated with bartending. The recipes range from cocktails like the classic Mint Julep to refreshing punches suitable for larger gatherings, making the book a valuable resource for anyone looking to master the art of cocktail creation. Through his clear instructions, Bullock emphasizes the importance of quality ingredients and the artistry behind crafting the perfect drink.
Thomas (Wine cooper) Chapman
The Cyder-Maker's Instructor, Sweet-Maker's Assistant, and Victualler's and Housekeeper's Director In Three Parts
"The Cyder-Maker's Instructor, Sweet-Maker's Assistant, and Victualler's and Housekeeper's Director" by Thomas Chapman is a comprehensive guide on the production and management of various fermented beverages, written during the mid-18th century. This instructional book, likely published in the 1760s, provides insights into the craft of making cyder, raisin wines, and malty beverages like beer and ale, offering practical instructions based on the author's extensive experience in the field. The book aims to inform both traders and households about the intricacies of fermentation and the care required to produce high-quality drinks. The content is organized into three main parts, each focusing on a different beverage type. In the first part, Chapman outlines the process of making cyder from fruit, detailing fermentation techniques, how to remedy common issues such as acidity and bad flavors, and methods to enhance the drink's appearance. The second part provides instructions for creating raisin wines, discussing the selection of fruit and the fermentation process. In the final part, he addresses brewing beer and ale, offering methods to fine and clarify these beverages, as well as how to create artificial yeast in case of shortages. Throughout the book, Chapman emphasizes the importance of following precise instructions in order to achieve successful results, making it a valuable resource for both novice and experienced makers of these traditional drinks.
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