New American Bartenders Guide or Food of Portugal

New American Bartender's Guide

Author: John J Poister

With this indispensable guide, readers will learn how to mix classic as well as exotic drinks like the pros. Here are all the tricks of the trade-including how to taste, flavor, and garnish as well as when and how to shake, stir, and whirl a drink. The New American Bartender's Guide features:

Ђ Tips on measuring, serving, stocking a bar, and learning the language of mixology
Ђ Easy-to-find recipes that are organized alphabetically by type of liquor
Ђ Classic as well as new recipes for gin, rum, and vodka drinks; punches, aperitifs, non-alcoholic drinks, and much more

New interesting book: Great Recipes Collection Grilling Gas or Charcoal or Good Housekeeping Great Baking

Food of Portugal

Author: Jean E Anderson

• An extensive bilingual glossary explains, defines, and describes
• Portuguese food, wine, cooking, and restaurant terms.
• With notes for cooks and travelers on the language
• of Portuguese wine, food, and dining.
• Wine notes have been completely revised and updated.
• Color photographs of Portugal by the author.

Publishers Weekly

Portugal, as much as Portuguese cooking, is the subject of this book, which is enlivened by veteran food writer (coauthor of The NEW Doubleday Cookbook Anderson's familiarity with the country's people, regions, rivers and markets. A lengthy glossary in the introductory section notwithstanding, the narrative is buoyed by historical notes, reminiscences and tips on the best inns and restaurants in Portugal. When Portuguese is used in the recipes, the English translation is also included, thereby precluding the necessity of making frequent reference to the glossary, a mild annoyance with many ethnic cookbooks. The recipes depend on simple ingredients, often in unusual combinations (``pork and clams may sound like a new low in surf 'n' turf dinners, but it is in fact a Portuguese classic''), subtly seasoned with olive oil, bay, tomatoes, garlic and the spices of the East introduced to Portugal by explorer Vasco da Gama at the turn of the 16th century. Meat, fish and chicken, often marinated, and soups are emphasized. In the interests of health and ingredient availability, some traditional Portuguese dishesmany egg sweets and lampreys, or fat eel, delicacieshave been omitted. Photos not seen by PW. (September 19)