Drinking Cups & Their Custom by Henry Porter & George Roberts (1869)
Londoners Henry Porter and George Roberts were not fans of the new American bars nor of cocktails that were displacing traditional British compounds such as punches and cups. By 1860s, the colonial intrusion into British drinking habits insinuated by Reform Club chef Alexis Benoit Soyer, Leo Engels at the Criterion, the Bowling Alley Bar at the Cremorne […] read more…
Cups & Their Custom by Henry Porter & George Roberts (1863)
Londoners Henry Porter and George Roberts were not fans of the new American bars nor of cocktails that were displacing traditional British compounds such as punches and cups. By 1860s, the colonial intrusion into British drinking habits insinuated by Reform Club chef Alexis Benoit Soyer, Leo Engels at the Criterion, the Bowling Alley Bar at the Cremorne […] read more…
The Complete Distiller by Ambrose Cooper (1757)
There is no other way to describe distiller Ambrose Cooper’s comprehensive book entitled The Complete Distiller except to quote the title page describing its contents: “1. The method of performing the various processes of distillation with description of several instruments: The whole doctrine of fermentation; The manner of drawing spirits from malt, raisins, molasses, […] read more…
Nouvelle instruction pour les confitures, les liqueurs et les fruits by Francois Massialot (1712)
Chef de cuisine to dukes, cardinals, marquises, and a regent François Massialot inspired professional chefs not only in France but in as well, especially when his Nouveau cuisinier royal et bourgeois was first published in 1691. Expanded into three volumes by 1734, the English version—The Court and Country Cook—was printed in numerous editions from 1702 […] read more…
The New English Dispensatory by William Lewis (1753)
In this 1753 edition of The New English Dispensatory a simple Stomach Julep (Julepum Stomachicum) appears with some fascinating ingredients: a saffron syrup made with sherry, spirit rectified with mint, and a non-alcoholic mint distillate. From this recipe you can well imagine why it’s worth flipping through the pages upon pages of medicinal simples compiled […] read more…
Distillateur Liquoriste by Roret (1918)
France is the cradle of European distillation, dating back to the 1200s. By 1918, the artistry and technical expertise of the distiller’s art became the focus of a series of eight books created by the leading publisher of technical and scientific knowledge in France: Encyclopédie-Roret. This particular volume, Distillateur Liquoriste, discloses the formulae and production methods […] read more…
El Arte del Cantinero by Hilaro Alonso Sanchez (1948)
Published in 1948, El Arte del Cantinero was compiled and written by cantinero Hilario Alonso Sánchez who had established in 1911 the Employees Union Café and was an active component of the Club del Cantineros of Cuba: teaching, lobbying for the legal rights of bartenders, and serving as the club’s chief chronicler and historian. This […] read more…
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