...of cocktailian, culinary and historical works in my possession; organized via their respective topics. Enjoy!
BAR & COCKTAIL GUIDES
Classic Works
‡ Oxford Night Caps, Being a Collection of Receipts for Making Various Beverages Used in the University; Richard 'Cicero' Cook - 1835 – Digitized Original (PDF)
‡ The Bon Vivant’s Companion - How to Mix Drinks; Jeremiah P. Thomas – 1862 – Original (via Microfiche) & Reproduction
‡ Cooling Cups and Dainty Drinks; William Tarrington – 1869 – Digitized Original (PDF)
‡ Oxford Night Caps, Being a Collection of Receipts for Making Various Beverages Used in the University; Richard 'Cicero' Cook – 1871 – Digitized Original (PDF)
‡ American and Other Drinks; Leo Engel – 1878 – Digitized Original (PDF)
‡ The Mixicologist; C.F. Lawlor – 1884 - Reproduction
‡ The Modern Bartender’s Guide; O.H. Byron - 1884 - Reproduction
‡ The Bon Vivant’s Companion - How to Mix Drinks; Jeremiah P. Thomas – 1887 – Reprint
‡ New & Improved Bartender's Manual; Harry Johnson – 1888 – Digitized Original (PDF)
‡ The Flowing Bowl: When & What to Drink; “The Only” William Schmidt – 1891 – Digitized Original (PDF) & Reprint
‡ New & Improved Bartender's Manual; Harry Johnson – 1900 – Reproduction
‡ Modern American Drinks; George J. Kappeler – 1900 – Original & Digitized Original (PDF) & Reproduction
‡ Daly’s Bartenders’ Encyclopedia; Tim Daly – 1903 - Digitized Original (PDF)
‡ The World’s Drinks & How to Mix Them; William ”Cocktail Bill” Boothby – 1908 - Reproduction
‡ The Ideal Bartender; Tom Bullock – 1917 - Original & Reprint
‡ Cocktails: How to Mix Them; Robert Vermeire - 1922 – Reproduction
‡ Here’s How!; Judge Jr. – 1927 - Original
‡ Barflies and Cocktails; Harry McElhone – 1927 – Reproduction
‡ Old Waldorf Bar Days; Albert Stevens Crockett – 1931 - Reprint
‡ The Artistry of Mixing Drinks; Frank Meier – 1936 – Reproduction
‡ Café Royal Cocktail Book; William J. Tarling – 1937 - Reprint
‡ The Gentleman’s Companion, vol. II – Being an Exotic Drinking Book, or, Around the World With Jigger Beaker and Flask; Charles Baker Jr. – 1939 – Original
‡ Jigger, Beaker and Glass: Drinking Around the World; Charles Baker Jr. – (1939) - Reprint
‡ Trader Vic’s Book of Food & Drink; Victor “Trader Vic” Bergeron – 1946 - Original
‡ Trader Vic’s Bartender’s Guide; Victor “Trader Vic” Bergeron - 1947 - Original
‡ The Official Mixer’s Manual; Patrick Gavin Duffy – 1948 - Original
‡ The Fine Art of Mixing Drinks; David A. Embury – 1952 - Original & Reproduction
Contemporary Works
‡ The Craft of the Cocktail; Dale DeGroff
‡ The Essential Cocktail: The Art of Mixing Perfect Drinks; Dale DeGroff
‡ Killer Cocktails: An Intoxicating Guide to Sophisticated Drinking; David Wondrich
‡ IMBIBE! From Absinthe Cocktail to Whiskey Smash…; David Wondrich
‡ The Joy of Mixology; Gary Regan
‡ The Bartender’s Bible; Gary Regan
‡ Vintage Spirits & Forgotten Cocktails: From the Alamagoozlum to the Zombie; Ted Haigh
‡ Vintage Spirits & Forgotten Cocktails: From the Alamagoozlum to the Zombie, 100 Rediscovered Recipes and the Stories Behind Them; Ted Haigh
‡ Straight Up or On the Rocks: The Story of the American Cocktail; William Grimes
‡ Food & Wine 2008 Cocktail Guide; Kate Krader & Jim Meehan
‡ Food & Wine 2009 Cocktail Guide; Food & Wine Publications
‡ Beachbum Berry’s Grog Log; Jeff Berry
‡ Beachbum Berry’s Intoxica!; Jeff Berry
‡ Sippin’ Safari: In Search of the Great “Lost” Tropical Drink Recipes…and the People Behind Them; Jeff Berry
‡ Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus; Scott Beattie
‡ The Art of the Bar: Cocktails Inspired by the Classics; Jeff Hollinger & Robert Schwartz
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SPIRITS & INGREDIENTS
Includes several contemporary works pertaining to specific ingredients throughout history, as well as a number of historical texts pertaining to ingredients of their day:
‡ The Spirit, Wine Dealer's and Publican's Director; Edward Palmer – 1824 – Digitized Original (PDF)
‡ The Wholesale and Retail Wine & Spirit Merchant's Companion; Joseph Hartley – 1839 – Digitized Original (PDF)
‡ The Complete Book of Spirits: A Guide to Their History, Production, and Enjoyment; Anthony Dias Blue
‡ The Book of Bourbon: And Other Fine American Whiskies; Gary Regan
‡ Moonshine!; Matthew B. Rowley
‡ The Good Cook Technique & Recipe Series: Beverages; Editors of Time-Life Books
‡ Windows on the World Complete Wine Course; Kevin Zraly
‡ Nutrition: Science & Applications; Lori Smolin & Mary Grosvenor
‡ Spice: Flavors of the Eastern Mediterranean; Ana Sortun
‡ The Complete Book of Spices: A Practical Guide to Spices and Aromatic Seeds; Jill Norman
‡ The Complete Book of Herbs: A Practical Guide to Growing and Using Herbs; Lesley Bremness
‡ The Oxford Companion to Food, 2nd Edition; Alan Davidson
‡ The New Food Lover’s Companion; Ron & Sharon Tyler Herbst
‡ The Cambridge World History of Food, vols. I & II; Kenneth F. Kiple & Kriemhild Coneè Ornelas
‡ An Essay on the Inventions and Customs of Both Ancients and Moderns in the Use of Inebriating Liquor; Samuel Morewood – 1824 – Digitized Original (PDF)
‡ Salt: A World History; Mark Kurlansky
‡ A History of the World in Six Glasses; Tom Standage
‡ And a Bottle of Rum: A History of the New World in Ten Cocktails; Wayne Curtis
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FOOD, BEVERAGE & FLAVOR SCIENCES
Also includes a few works on distillation, infusions, brewing and chemistry, as well as texts pertaining to foodservice culture & organization:
‡ On Food and Cooking: The Science and Lore of the Kitchen; Harold McGee
‡ Understanding Food: Principles & Preparation; Amy Christine Brown
‡ Culinary Artistry; Andrew Dornenburg & Karen Page
‡ What to Drink With What You Eat; Andrew Dornenburg & Karen Page
‡ The Flavor Bible: The Essential Guide to Culinary Creativity; Andrew Dornenburg & Karen Page
‡ The Cultural Feast: An Introduction to Food & Society; Carol A. Bryant
‡ Foodservice Organizations: A Managerial & Systems Approach, 7th Edition; Mary B. Gregoire
‡ Cosmopolitan: A Bartender’s Life; Toby Cecchini
‡ Kitchen Confidential: Adventures in the Culinary Underbelly; Anthony Bourdain
‡ A Day at El Bulli; Ferran Adrià, Juli Soler & Albert Adrià
‡ The Complete Joy of Homebrewing; Charle Papazian
‡ Cordials from Your Kitchen: Easy, Elegant Liqueurs You Can Make & Give; Pattie Vargas
‡ The Manufacture of Liquors, Wines and Cordials, Without the Aid of Distillation; Pierre Lacour – 1868 – Digitized Original (PDF)
‡ The Independent Liquorist; L. Monzert – 1866 – Digitized Original (PDF)
‡ A Treatise on the Manufacture of Liquors, Syrups, Cordials and Bitters; A. Eichler - 1884 – Digitized Original (PDF)
‡ A Treatise on the Manufacture and Distillation of Alcoholic Liquors; M. Duplais – 1871 – (trans. from French) Digitized Original (PDF)
‡ The Manufacture of Liquors & Preserves; J. De Brevans - 1893 – (trans. from French) Digitized Original (PDF via the Wormwood Society)
‡ The Scientific American Cyclopedia of Receipts, Notes & Queries; Alfred A. Hopkins – 1901 – Digitized Original (PDF)
‡ A Short History of the Art of Distillation from the Beginnings up to the Death of Cellier Blumenthal; R.J. Forbes
‡ Studies in Ancient Technology: Leather, Sugar and Its Substitutes in Antiquity, Glass; R.J. Forbes
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COOKERY & CUISINE
An assortment of cookbooks, both historical and contemporary; also several works on techniques & regional cuisines to whose dishes, flavors or ingredients I am partial:
‡ How to Cook Everything; Mark Bittman
‡ The French Laundry Cookbook; Thomas Keller
‡ Think Like A Chef; Tom Colicchio
‡ Splendid Soups: Recipes and Master Techniques for Making the World’s Best Soups; James Peterson
‡ The Escoffier Cookbook & Guide to the Fine Art of Cookery For Connoisseurs, Chefs & Epicures; Auguste Escoffier
‡ La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking; Jacques Pepin
‡ Mastering the Art of French Cooking, vols. I & II; Julia Child
‡ The French Chef Cookbook; Julia Child
‡ Cuisine of the South of France; Roger Verges
‡ The Cuisines of Spain: Exploring Regional Home Cooking; Teresa Barrenechea
‡ The Art of Mexican Cooking; Diana Kennedy
‡ The Gentleman’s Companion, vol. I – Being an Exotic Cookery Book, or, Around the World With Knife, Fork and Spoon; Charles Baker Jr. – 1939 – Original
‡ From My Grandmother's Kitchen: A Sephardic Cookbook - An Exotic Blend of Turkish, Greek, Bulgarian, Romanian & Spanish Cuisines; Viviane Miner & Linda Krinn
‡ The Complete Middle East Cookbook; Tess Mallos
‡ The New Book of Middle Eastern Food; Claudia Roden
‡ Mediterranean Street Food: Stories, Soups, Snacks, Sandwiches, Barbecues, Sweets, and More from Europe, North Africa, and the Middle East; Anissa Helou
‡ Turkish Cookery Book; Turabi Effendi – 1865 – (translated from Turkish) Digitized Original (PDF)
‡ Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen; Ayla E. Algar
‡ The Food and Cooking of Turkey; Ghillie Basan
‡ Couscous and Other Good Food From Morocco; Paula Wolfert
‡ The Cooking of South-West France: Recipes From Frances’ Magnificent Rustic Cuisine; Paula Wolfert
‡ Mediterranean Cooking; Paula Wolfert
‡ Thai Food; David Thompson
‡ Indian Cooking; Madhur Jaffrey
‡ Madhur Jaffrey’s Ultimate Curry Bible; Madhur Jaffrey
‡ Indian Home Cooking: A Fresh Introduction to Indian Food; Suvir Saran
‡ Apicius: Cookery & Dining in Imperial Rome; Joseph Dommers Vehling
‡ The Closet of Sir Kenelm Digby Knight Opened; Sir Kenelm Digby, Ed. Anne MacDonell – 1669 - Digitally Transcribed @Project Gutenberg
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