The Mezcal Rush
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| Author | : Granville Greene |
| Publisher | : Catapult |
| Total Pages | : 241 |
| Release | : 2017-03-27 |
| Genre | : Cooking |
| ISBN | : 1619028956 |
"A rich, inclusive portrait of one of the world's great drinks." —Kirkus Reviews Mezcal. In recent years, the oldest spirit in the Americas has been reinvented as a pricy positional good popular among booze connoisseurs and the mixologists who use it as a cocktail ingredient. Unlike most high–end distillates, most small–batch mezcal is typically produced by and for subsistence farming communities, often under challenging conditions. As Granville Greene spends time with maestros mezcaleros, who distill their drinks using local agaves and production techniques honed through generations, mezcal becomes a spirit of contradictions—both a liquid language celebrating village identity and craftsmanship, and a luxury export undergoing a gold–rush–style surge. The Mezcal Rush explores the complications that can arise when an artisanal product makes its way across borders.
| Author | : Granville Greene |
| Publisher | : National Geographic Books |
| Total Pages | : 0 |
| Release | : 2017-03-21 |
| Genre | : Cooking |
| ISBN | : 1619028441 |
"A rich, inclusive portrait of one of the world's great drinks." —Kirkus Reviews Mezcal. In recent years, the oldest spirit in the Americas has been reinvented as a pricy positional good popular among booze connoisseurs and the mixologists who use it as a cocktail ingredient. Unlike most high–end distillates, most small–batch mezcal is typically produced by and for subsistence farming communities, often under challenging conditions. As Granville Greene spends time with maestros mezcaleros, who distill their drinks using local agaves and production techniques honed through generations, mezcal becomes a spirit of contradictions—both a liquid language celebrating village identity and craftsmanship, and a luxury export undergoing a gold–rush–style surge. The Mezcal Rush explores the complications that can arise when an artisanal product makes its way across borders.
| Author | : Tess Rose Lampert |
| Publisher | : Union Square & Co. |
| Total Pages | : 306 |
| Release | : 2023-02-07 |
| Genre | : Cooking |
| ISBN | : 1454945419 |
An indispensable and accessible guide to Mexico’s treasured agave spirits. Packed with information, tips, resources, and 300 tasting notes and accompanying producer profiles, The Essential Tequila & Mezcal Companion is a crash course on the fastest growing spirits category in the United States. Lampert provides insights on the history and production of the spirits, plus guidance for how to stock your bar, organize a tasting with food pairings, and create infused syrups that will complement craft cocktails. Lampert includes more than 30 cocktail recipes that highlight the complexities and bold flavors of agave spirits. Plus, the book contains transportive photography throughout and a thorough reference section for readers who are thirsty for more.
| Author | : Steffan Igor Ayora-Diaz |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 240 |
| Release | : 2019-02-07 |
| Genre | : History |
| ISBN | : 1350066680 |
This book examines the history, archaeology, and anthropology of Mexican taste. Contributors analyze how the contemporary identity of Mexican food has been created and formed through concepts of taste, and how this national identity is adapted and moulded through change and migration.wing on case studies with a focus on Mexico, but also including Israel and the United States, the contributors examine how local and national identities, the global market of gastronomic tourism, and historic transformations in trade, production, the kitchen space and appliances shape the taste of Mexican food and drink. Chapters include an exploration of the popularity of Mexican beer in the United States by Jeffrey M. Pilcher, an examination of the experience of eating chapulines in Oaxaca by Paulette Schuster and Jeffrey H. Cohen, an investigation into transformations of contemporary Yucatecan gastronomy by Steffan Igor Ayora-Diaz, and an afterword from Richard Wilk. Together, the contributors demonstrate how taste itself is shaped through a history of social and cultural practices.
| Author | : Emma Janzen |
| Publisher | : Voyageur Press (MN) |
| Total Pages | : 243 |
| Release | : 2017-07-14 |
| Genre | : Cooking |
| ISBN | : 0760352615 |
NOMINATED FOR THE 2018 JAMES BEARD FOUNDATION AWARD IN BEVERAGES! Emma Janzen is your guide to the bartender's best kept secret, the spirit everyone has been missing out on and it's called Mezcal. See what sets this cousin of tequila apart from the rest of the pack. Produced in Mexico for centuries but little known elsewhere until recent years, mezcal has captured the imagination of spirits enthusiasts with its astonishing complexities. And while big liquor is beginning to jump aboard the bandwagon, most mezcal is still artisanal in nature, produced using small-batch techniques handed down for generations, often with agave plants harvested in the wild. â??Join author Emma Janzen through Mezcal as she presents an engaging primer on all things related to the spirit; its long history, the craft of distilling it, and a thorough guide to many of the most common agaves used in production and how they shape the resulting spirit. In addition, top mezcal bars across the United States and Mexico contribute a selection of nearly fifty cocktails that accentuate its distinguishing qualities. Beautifully produced and authoritatively written, Mezcal is the definitive guide to exploring and unraveling the mysteries of this extraordinary handcrafted spirit. An Editors’ Pick for Amazon Best Books of the month of July 2017.
| Author | : Tom Bullock |
| Publisher | : Jacqui Small |
| Total Pages | : 301 |
| Release | : 2017-11-30 |
| Genre | : Cooking |
| ISBN | : 1911127799 |
‘Before mezcal I knew tequila. We danced together and had a good time. Then I found mezcal and we not only danced but we talked and talked. As a lover of whisky, mezcal was an easy step for me. And Tom is the person to tell you all about it.’ Thomasina Miers, author and chef-owner of Wahaca restaurant chain ‘Thomas, aside from having one of the early great beards of NYC, played some of the finest music ever to crawl into my drunken ears. He retains the same intimidating and generous approach to mezcal: know everything worth knowing about a subject, avoid the garbage, love it, and share.’ James Murphy, LCD Soundsystem ‘Before mezcal I knew tequila. We danced together and had a good time. Then I found mezcal and we not only danced but we talked and talked. As a lover of whisky, mezcal was an easy step for me. And Tom is the person to tell you all about it.’ Thomasina Miers, author and chef-owner of Wahaca restaurant chain ‘Thomas, aside from having one of the early great beards of NYC, played some of the finest music ever to crawl into my drunken ears. He retains the same intimidating and generous approach to mezcal: know everything worth knowing about a subject, avoid the garbage, love it, and share.’ James Murphy, LCD Soundsystem The definitive guide to Mexico's best kept secret; Mezcal. Unlike its infamous offspring tequila, until recently you would have had to take a trip to Mexico to try this intriguing spirit. But with ‘Mezcalerias’ popping up everywhere from New York City to London, Tokyo and beyond, and mezcal increasingly seen on the menus of the most discerning and hippest bars, the agave plant-based alcohol is the cool new drink taking the world by storm. Embark on a regional tour of Mexico and discover local mezcal gems in this illustrated guide to the best 'mezcalerias' (mezcal bars) in the world, then work your way through more than 30 cocktail recipes from the world’s best mezcal bartenders. From backyard heroes to big names, this is a comprehensive guide fwith over 100 varieties of mezcal, complete with a tasting wheel to help explain the subtleties of this intriguing drink and make you a connoisseur in no time.
| Author | : Ali Lara |
| Publisher | : Routledge |
| Total Pages | : 164 |
| Release | : 2020-11-02 |
| Genre | : Philosophy |
| ISBN | : 1000208745 |
This important book offers a model to analyze the configurations of reality as manifested in everyday practices of eating and drinking in relation to the development of human subjectivity. The author uses concrete examples from daily life related to eating and drinking habits such as "eating tacos" or "taking a shot of mezcal", to offer an interface of interaction between body/mind and material entities connecting all scales of reality. Borrowing scientific insights from molecular biology and neuroscience, combined with a touch of decolonial spirit, the author examines specific 'processes' and/or 'objects' triggered by eating and drinking events, such as the production of heat as you eat a taco, or the interchange of knowledge while drinking mezcal. The book develops an approach to human subjectivity informed by material and aesthetic encounters beyond the analysis of language, representation, and social structures and aims to contribute to the contemporary landscape of efforts decentering our understanding of both human and non-human affairs. With its multidimensional exploration of our relationship with food, this is thought-provoking reading for scholars and students in critical psychology, philosophy, and the social sciences.
| Author | : Paul Di Filippo |
| Publisher | : Wildside Press LLC |
| Total Pages | : 258 |
| Release | : 2020-04-20 |
| Genre | : Fiction |
| ISBN | : 1479450111 |
Perpetual scam artists Glen and Stan find themselves with a million-dollar stake after their last exploit. Of course, this money must be invested to provide for their future. Why? Because the boys must now go straight. Their notoriety from previous adventures now makes it impossible for them to continue as scammers. The trouble is, they can’t agree on an investment. Stan impulsively dumps his half of the money into Elysian Pavilion, a drug-and-alcohol rehab house. He wants Glen to do the same, but Glen wants to open a trendy mezcal bar. An impassable roadblock looms before Glen in the form of the state’s chief liquor distributor, Oskar Stoltz, and his scary flunky, Doug McClatchy. Stoltz hates mezcal and won’t carry it. Glen’s plan seems permanently stymied . . . until he meets three vital people: Trevor Yorn, young rich trustafarian with a handy venue to host parties. Araceli Zavala, a young Mexican-American woman with mythic resonance. And Fulgencio Pérez, Araceli’s visiting uncle from Mexico, who happens to be a maestro mezcalero, distiller supreme. All the pieces fall into place for a boutique mezcal distillery and a weekly rave, by which Glen will fulfill his dreams and get rich. But the enmity of Stoltz and McClatchy has not abated. Danger, death, and destruction lie in the shadows—leading inexorably toward a final, apocalyptic confrontation! PRAISE FOR THE GLEN AND STAN CAPERS “Paul Di Filippo expertly spins a tale of revenge, betrayal, and a fight for salvation.” —Brendan Dubois “[This] cocktail of classic noir blends a cast of sexy and larcenous guys and molls, a wittily suspenseful buildup, and a gasp-provoking payoff.” —Michael Bishop
| Author | : Robert Simonson |
| Publisher | : Ten Speed Press |
| Total Pages | : 178 |
| Release | : 2021-04-06 |
| Genre | : Cooking |
| ISBN | : 1984857746 |
IACP AWARD WINNER • Indulge your thirst for new ways to enjoy tequila and mezcal with 60+ recipes for agave cocktails from a James Beard Award–nominated author and New York Times spirits writer. From riffs on classics such as the Mezcal Mule and Oaxaca Old-Fashioned to new favorites such as Naked and Famous or Smoke and Ice, discover how to use mezcal and tequila to create cocktails in nearly every classic cocktail formula—from flip to sour to highball—that highlight the smoky, edgy flavors of these unique and popular spirits. Robert Simonson, author of The Old-Fashioned and The Martini Cocktail, covers a broad range of flavors with doable, delicious recipes that are easy to assemble, most only requiring three or four ingredients. This comprehensive, straightforward guide is perfect for tequila and mezcal enthusiasts looking for creative ways to enjoy agave spirits more often and in more varied ways—or for anyone who just likes to drink the stuff.
| Author | : Ron Cooper |
| Publisher | : Ten Speed Press |
| Total Pages | : 274 |
| Release | : 2018-06-12 |
| Genre | : Cooking |
| ISBN | : 039957901X |
In this groundbreaking and deeply personal book, Ron Cooper—a leading voice in the artisanal mezcal movement, and the person largely responsible for popularizing the spirit in the United States—shares everything he knows about this storied, culturally rich, and now hugely in-demand spirit, along with 40 recipes. In 1990, artist Ron Cooper was collaborating with craftspeople in Oaxaca, Mexico, when he found mezcal—or, as he likes to say, mezcal found him. This traditional spirit was virtually unknown in the United States at the time, and Cooper founded Del Maguey Single Village Mezcal in order to import it. Finding Mezcal recounts Cooper's love affair with the spirit and the people who make it; its meteoric rise in popularity; and the delicate balance between sharing mezcal with the world and facilitating its preservation. Each chapter introduces a new mezcal, its producer, and its place of origin, while also covering mezcal production methods and the botany of the maguey (aka agave) plant, from which mezcal is distilled. Featuring 40 recipes developed for Del Maguey by chefs and bartenders from around the world, the book is copiously illustrated with photographs, as well as Cooper's artwork and that of his friend Ken Price, who illustrated Del Maguey's now-iconic labels.
