Everything Bartenders Book or 500 Barbecue Dishes

Everything Bartender's Book

Author: Cheryl Charming

Velvet Kiss.

Brain Hemorrhage.

Maui Breeze.

Not to mention The Perfect Martini. Even if you don't know your swizzles from your shooters, you'll be mixing cocktails like a pro in no time with The Everything Bartender's Book, 2nd Edition. Designed for mixologists of every skill level, this behind-the-bar handbook boasts more than 700 recipes for shots, cordials, and punches along with classic, mixed, coffee and hot, blended, and nonalcoholic drinks.

You'll also learn how to:

• Master bartending basics
• Choose and use glassware, mixers, and tools
• Deal with unruly imbibers
• Cure nasty hangovers
• Wow 'em with bar tricks and jokes
• The history of the cocktail: A brief history of wine, champagne, beer and all the liquors

Completely revised, updated, and reorganized for easy reference, The Everything Bartender's Book, 2nd Edition reveals the secrets that every great bartender knows. So don your bartender's apron with confidence and say, "The bar is open!"

Interesting book: Principles of Microeconomics or State Space

500 Barbecue Dishes: The Only Barbecue Compendium You'll Ever Need

Author: Paul Kirk

500 Barbecue Dishes is brought to you by Kansas City author and chef Paul Kirk - who is "the real deal" - a legend on the barbecue circuit and seven-time winner of the Barbecue World Championships. The book includes useful advice on basic cuts of meat, poultry, fish, veggies, a reference table for cooking times and more!

Chapters of the book include:

• Appetizers
• Seafood
• Poultry
• Pork
• Lamb
• Beef
• Vegetables
• Salads and sides
• Desserts

Library Journal

This entry in the publisher's 500 series (500 Cookies; 500 Soups ) uses a similar format to the other titles-about 100 base recipes with four to five variations for each. Kirk (aka the Baron of Barbecue), a Kansas City native, has authored other cookbooks (Smoke It ) and contributed articles to the National Barbecue News and Fine Cooking and Chile Pepper magazines. He uses his barbecuing experience well to offer a variety of recipes-there are not only recipes to please carnivores (e.g., Barbecued Short Ribs, Hot Jamaican Jerk Chicken, and Grilled Tilapia) but vegetable recipes (Spicy Grilled Eggplant and Vegetable Kabobs) and fruit recipes (Glazed Pears and Summer Fruit Packets) as well as some for sweet dishes (Texas Sheet Cake and Grilled S'Mores). While this cookbook is mainly about the recipes, there is a list of approximate cooking times in the introduction. Highly recommended for most public libraries.-Ginny Wolter, Toledo-Lucas Cty. P.L., OH