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Organic, Shaken and Stirred

Organic, Shaken and Stirred
Author: Paul Abercrombie
Publisher: Harvard Common Press
Total Pages: 178
Release: 2009-10-17
Genre: Cooking
ISBN: 1558324364
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This collection features 100 eco-friendly, organic cocktails from the trendiest bars and nightclubs across the country, along with a few new creations by the author. Enjoy the Voluptuous (culled from the Grand Pu Bah restaurant in San Francisco), organic strawberry muddled with organic gin, agave nectar, organic egg white, and a splash of absinthe. The Lunacy (from the Royalton in New York City) gets two green thumbs up for its mixture of organic blackberries, lemon juice, organic simple syrup, organic reposado tequila, Lillet Blanc, and acai spirit. And then there's the sublime yet simple Au Provence (from Eastern Standard in Boston), made with tarragon-infused organic simple syrup, organic vodka, and lime juice. In addition to the drink recipes, there's also a thorough introduction to today's producers of organic vodka, gin, tequila, and other spirits - a new generation of small-scale producers who believe in sustainable agriculture, traditional methods, and environmentally sound practices. Learn how to set up a green bar, with tips on ingredients, techniques, and equipment. Gorgeous color photos throughout demonstrate the diversity and deliciousness of these eco-friendly cocktails.

Ginger Bliss and the Violet Fizz

Ginger Bliss and the Violet Fizz
Author: A.J. Rathbun
Publisher: Houghton Mifflin Harcourt
Total Pages: 309
Release: 2011-10-04
Genre: Cooking
ISBN: 1558326650
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A Cocktail Lover's Guide to Mixing Drinks Using New and Classic Liqueurs by Spirits Expert

The Perfect Drink for Every Occasion

The Perfect Drink for Every Occasion
Author: Duane Swierczynski
Publisher: Quirk Books
Total Pages: 260
Release: 2011-06-14
Genre: Cooking
ISBN: 1594745153
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First published in 2003, The Perfect Drink for Every Occasion offers mixed drinks for virtually every situation imaginable. Getting married? Got a new job? Been a long day? Need to lose weight? Whatever the occasion, we’ve got the libation—complete with recipes, secrets, and tips. This new edition is updated with a fresh design and a host of all-new occasions (at last, you’ll know what to drink if you’re watching Mad Men with your coworkers). Loaded with recipes for Margaritas, White Russians, Gin Rickeys, Harvey Wallbangers, Cosmopolitans, and 145 other favorites, The Perfect Drink for Every Occasion is comprehensive enough to be the only bar book you’ll ever need.

Basic Chemical Concepts and Tables

Basic Chemical Concepts and Tables
Author: Steven L. Hoenig
Publisher: CRC Press
Total Pages: 277
Release: 2019-11-13
Genre: Science
ISBN: 1000713911
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Written as a quick reference to the many different concepts and ideas encountered in chemistry, Basic Chemical Concepts and Tables presents important subjects in a concise format that makes it a practical resource for any reader. The author covers multiple subjects including general chemistry, inorganic chemistry, organic chemistry, and spectral analysis. Separate chapters offer physical constants and unit measurements commonly encountered and mathematical concepts needed when reviewing or working with basic chemistry concepts. Other features include: Tables that are useful as for the interpretation of ultra-violet (UV), infra-red (IR), nuclear magnetic resonance (NMR) and mass spectroscopy (MS) spectra. Physical constants and unit measurements that are commonly encountered throughout the application of chemistry. Sections devoted to the concept of isomers and polymer structures. Graduate and undergraduate chemistry students, professionals, or instructors looking to refresh their understanding of a chemistry topic will find this ready reference indispensable in their daily work. Written as a quick reference to the many different concepts and ideas encountered in chemistry, Basic Chemical Concepts and Tables presents important subjects in a concise format that makes it a practical resource for any reader. The author covers multiple subjects including general chemistry, inorganic chemistry, organic chemistry, and spectral analysis. Separate chapters offer physical constants and unit measurements commonly encountered and mathematical concepts needed when reviewing or working with basic chemistry concepts. Other features include: Tables that are useful as for the interpretation of ultra-violet (UV), infra-red (IR), nuclear magnetic resonance (NMR) and mass spectroscopy (MS) spectra. Physical constants and unit measurements that are commonly encountered throughout the application of chemistry. Sections devoted to the concept of isomers and polymer structures. Graduate and undergraduate chemistry students, professionals, or instructors looking to refresh their understanding of a chemistry topic will find this ready reference indispensable in their daily work.

Shake, Stir, Pour-Fresh Homegrown Cocktails

Shake, Stir, Pour-Fresh Homegrown Cocktails
Author: Katie Loeb
Publisher: Quarry Books
Total Pages: 160
Release: 2012-07-01
Genre: Cooking
ISBN: 1610583957
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Create Your Own Fresh, Homegrown Cocktails! Pure, intense, and flavorful—homemade cocktails are best straight from the source. Start in your garden or local market and create an in-season, made-from-scratch cocktail to lift your spirits and impress your guests. But be warned: Once you’ve tasted the fresh version of your favorite drink, you’ll never want to go back. Start by making your own syrups: —Simple syrup: an absolute staple and the base for unlimited concoctions —Herbal syrups including Thai Basil Syrup, Mint Syrup, and Lavender Syrup —Spice syrups, featuring Cinnamon Syrup, Ginger Syrup, and Orange Cardamom Syrup —Fruit/vegetable syrups such as Rhubarb Syrup, Pear Syrup, and Celery Syrup Make your own bar basics: —Fresh Citrus Cordials like the Ruby Red Grapefruit-Lemongrass Cordial —Classic garnishes, including real Cocktail Cherries and Cocktail Onions —Classic mixers like Grenadine, Ginger Beer Concentrate, and Bloody Mary Mix Make your own infusions: —Base spirits including Cucumber, Lemon & Dill Gin and Jalapeño-Cilantro Vodka —Limoncello: a homemade version of the Italian classic —Bitters: a cocktail classic with new, unique flavor combinations And explore the more than 50 drink recipes that feature your fresh, homemade creations!

Recovery of Lithium from Secondary Resources

Recovery of Lithium from Secondary Resources
Author: Muammer Kaya
Publisher: CRC Press
Total Pages: 316
Release: 2024-07-15
Genre: Technology & Engineering
ISBN: 1040027784
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Recovery of Lithium from Secondary Resources: Recycling Technologies of Spent Lithium-Ion Batteries presents a state-of-the-art review of recent advances in the lithium recovery from spent lithium-ion batteries (LIBs). It examines the recovery of lithium from secondary sources and provides an introduction to the classification and structure of LIBs. It explains the development of LIBs for electric vehicles and addresses the potential impact of spent LIBs in the environment. Further, it also addresses the multiple treatment protocols for the recycling of LIBs and discusses the high value-added products from these processes. The book provides an essential resource for professionals, researchers, and policymakers in academia, industry, and governments around the globe.

General carbohydrate method

General carbohydrate method
Author: Roy Whistler
Publisher: Elsevier
Total Pages: 634
Release: 2012-12-02
Genre: Science
ISBN: 0323144241
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Methods in Carbohydrate Chemistry, Volume VI: General Carbohydrate Methods contains a collection of selected methods from the entire field of carbohydrate chemistry. This volume is comprised of useful procedures in analytical and preparative carbohydrate chemistry. It is organized into 10 sections. The first section deals with methods for separation and analysis, which discusses chromatography and chemical, physical, and biochemical methods. Section II covers the preparation of mono- and polysaccharides and their derivatives. Section III describes a variety of oxidation methods. The fourth section is about procedures for the analysis of acyclic sugars. Sections V and VI present the etherification and esterification of carbohydrates. Nucleotides, nucleosides, and glycoside procedures are described in Sections VII and VIII. The ninth section focuses on radioactively labeled sugars. The final chapter provides a variety of physical methods such as mass spectrometry, nuclear magnetic resonance spectroscopy, and determination of molecular weights by osmometry. Chemists and biochemists will find this book very useful.

Research and Development Report

Research and Development Report
Author: United States. Office of Coal Research
Publisher:
Total Pages: 1234
Release: 1962
Genre: Coal
ISBN:
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