The Mint Julep

Description

"It is my pleasure, a pleasurable duty, to recommend that you follow the author's graceful lead and, perhaps with the benefit of one of the diverse receipts to be found in this book, hold in your hands a frosted goblet to sip from as you live and learn, the joys of the mint julep. George Garrett, from the new foreword to "The Mint Julep" For anyone who has ever enjoyed unwinding with a refreshing cocktail or two, Richard Barksdale Harwell's elegant volume "The Mint Julep" provides a delightful foray into the ceremonial, traditional, and regional history of the Old South's favorite drink. Taking the reader through several often-debated recipes for creating the perfect julep, Harwell also unveils the elusive history behind the drink, from its highly contested origin in Virginia, through Oxford University's establishment of Mint Julep Day in 1845, and beyond. Summoning voices and anecdotes from the past, Harwell's handsome little book offers an efficient and enthusiastic voyage into the realm of mixing, stirring, and enjoying the perfect mint julep. The ceremonial undertaking of making a mint julep which is not simply the product of a recipe has always been the subject of much debate, from the use of "cool, crystal-clear water bubbles" and "snow ice" to the embellishments and spells that go hand-in-hand with making the drink. Harwell summons various voices from as early as 1803 to help unlock the mystery behind creating the perfect julep, while also uncovering the cultural impact the julep had on the American South and abroad. Always remaining an impartial guide, Harwell offers his own enthusiasm for the mint julep in both his text and the book's lively footnotes. For anyone interested in the history of the South or in learning how to make an outstanding drink, "The Mint Julep" offers a refreshing and light-hearted contribution."

Get the book

Amazon.com

Search the book

eBay.com

Search the book

Similar books

• 

  風味搭配科學：58個風味主題、150種基本食材，世界名廚以科學探索食物原理，運用大數據分析，開啟無限美味與創意十足的廚藝境界

  By 詹姆斯．布里西翁

  【得獎紀錄】 美國《史密森尼雜誌》（Smithsonian Magazine）年度十大食譜書。 ? 【專業推薦】 江振誠╱國際名廚 宜手作╱國民媽媽．暢銷食譜書作家 松露玫瑰╱烹飪書籍作者及譯者 ...

• 

  John Madden's Ultimate Tailgating

  By John Madden, Peter Kaminsky

  This was all news to me when I started out as a broadcaster , but my friend Lance Barrow changed all that . Golf fans may recognize Lance as the golf producer for CBS Sports . When I first met Lance he was a spotter for my partner ...

• 

  The Lady's Assistant for Regulating and Supplying Her Table Containing One Hundred and Fifty Select Bills of Fare, Including a...

  By Charlotte Mason

  In its determination to preserve the century of revolution, Gale initiated a revolution of its own: digitization of epic proportions to preserve these invaluable works in the largest archive of its kind.

• 

  調味學：玩轉基本六味「鹹、酸、甜、油、苦、鮮」，掌握調味、口味與風味的根本，解鎖你從沒想過的隱藏版料理密技

  By 貝琪．瑟林加特

  ... Flusche, Andrea Robinson Frabotta, Nancy Leson, Sara Powell Dow Chrisman, Julie Kodama, Jennifer Brault, Melissa Aaron, Debbie Royer, Matthew Johnson, Kirsten Dixon, Sonia Carlson, Mary Pierce, Chris Duvall, Rachel Belle Krampfner, ...

• 

  精選美食王

  By 施莉雅

  2 把黨參~黃查宅~熟地黃~黃精~首烏洗淨,瀝乾水。 3 把竹絲雞放入滾水中滾片刻,耳又出,用清水沖去油腥血污。 4 全部材料放入鍋內,加入水後煲 2 ~ 3 小時,加鹽調味即可。 Tips :竹絲雞即烏雞'肉嫩脂少'營養豐富'是滋補強壯珍品:有補中益氣、添精益髓的功效, ...

• 

  茶文化

  By 李丹

  茶文化是高度发达的中华文明的一个载体，不仅在中国历史发展进和中发挥了重要作用，而且在世界文明史上产生了重要影响。本书堪称是记述茶文化的专著，在介绍了茶史、茶道、 ...

• 

  廚藝好好玩：探究真正飲食科學‧破解廚房祕技‧料理好食物【全新增訂版】

  By 傑夫•波特 Jeff Potter

  M&M巧克力是由法蘭克•馬斯(Frank C. Mars)與兒子弗斯特•馬斯(Forrest Mars)在1940年開始發展的。佛斯特在西班牙內戰時(1936-1939)看到西班牙士兵吃著包有糖衣的巧克力,而「糖衣包裝」就成了防止巧克力融成一團的好方法。要了解調溫,我們必須先了解巧克力 ...

• 

  最新21世纪生活百科手册·茶道

  By 宋涛

  据明弘治《徽州府志》(1502年)记载: “旧有胜金、嫩桑、仙枝、来泉、先春、运合、华英之品,又有不及号者,是为片茶八种,其散茶号茗茶。”在明代,徽州还产有一种远近驰名的松萝茶,明冯时可的《茶录》记述它的采造缘起说: “徽郡向无茶,近出松萝茶,最为时尚。

• 

  美味雞翼

  By 梁燕

  雞是日常居家舉足輕重的食材，雞翼更是其不可或缺的美食部分。雞翼不僅繼承了雞的優點，更將其發揚光大。雞翼肉質軟滑，製作簡易，烹調方法蒸、煮、炸、釀……多彩多姿，滋 ...

• 

  小魚大作

  By 梁燕

  魚的品種非常多，不論家常便飯或宴會請客，都會以鮮魚作為材料，婚宴嫁娶、生日喜宴的酒席上，魚更是一道主菜。魚有很多種做法，可分為蒸、炸、炆、焗、煎、炒、燒等，而在 ...