The Beverage Program- Vol 2 PDF Download
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Author: Varun Sudhakar S.
Publisher: Blue Rose Publishers
ISBN:
Category : Education
Languages : en
Pages : 224
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Book Description
THE BEVERAGE PROGRAM, BEGINNER’S GUIDE Volume 2 was created to enhance the mindset and knowledge of beverage enthusiasts and aspiring students who wish to develop skills associated with a profession in the field of bar keeping and mixology. The modules within this text combine hands-on experience gained by experts through years of training and service behind the bar counter with a theoretical learning process. Our hope is that this text guides and mentors you to be both passionate and knowledgeable in this area of study. We aim to equip you with the correct skillsets to handle the different scenarios you may encounter in your work and personal lives. The guide is a collection of references written by or referred from trusted sources, including original and exclusive content shared by industry experts. It has been thoughtfully compiled by Varun Sudhakar (founder of Bar Bundle by Varun Sudhakar) and Simran Singh (CEO and co-founder of Madhushala School of Beverages).
Author: Varun Sudhakar S.
Publisher: Blue Rose Publishers
ISBN:
Category : Education
Languages : en
Pages : 224
Get Book Here
Book Description
THE BEVERAGE PROGRAM, BEGINNER’S GUIDE Volume 2 was created to enhance the mindset and knowledge of beverage enthusiasts and aspiring students who wish to develop skills associated with a profession in the field of bar keeping and mixology. The modules within this text combine hands-on experience gained by experts through years of training and service behind the bar counter with a theoretical learning process. Our hope is that this text guides and mentors you to be both passionate and knowledgeable in this area of study. We aim to equip you with the correct skillsets to handle the different scenarios you may encounter in your work and personal lives. The guide is a collection of references written by or referred from trusted sources, including original and exclusive content shared by industry experts. It has been thoughtfully compiled by Varun Sudhakar (founder of Bar Bundle by Varun Sudhakar) and Simran Singh (CEO and co-founder of Madhushala School of Beverages).
Author: Tristan Stephenson
Publisher: Ryland Peters & Small
ISBN: 1788791398
Category : Cooking
Languages : en
Pages : 506
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Book Description
"His practical experience blends perfectly with his academic knowledge in this informative and entertaining guide to making the perfect cocktail." Review for The Curious Bartender Volume I, The Daily Mail. Tristan Stephenson is back to shake up the cocktail world once more, perfecting classic cocktails and offering his signature reinventions using his world-renowned mixology skills. The Curious Bartender Volume II: The New Testament of Cocktails is the sixth book by bestselling author and legendary bartender Tristan Stephenson. You'll find 64 of the finest cocktails there have been, are or will be: 32 perfected classics and 32 game-changing reinventions of classics. Tristan makes you discover tastebuds and talents you never knew you had. He'll show you the tools of the trade, the techniques he swears by and how to experiment to create your own cocktail sensations. Tristan's done all the hard work for you, selflessly trying every drink known to man to uncover what partners perfectly. All you have to do is leaf through the pages of this – the holy grail of cocktail books.
Author: Charles Henry Baker
Publisher: Ravenio Books
ISBN:
Category : Cooking
Languages : en
Pages : 278
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Book Description
ONE COMFORTABLE fact gleaned from travel in far countries was that regardless of race, creed or inner metabolisms, mankind has always created varying forms of stimulant liquid—each after his own kind. Prohibitions and nations and kings depart, but origin of such pleasant fluid finds constant source. Fermentation and the art of distilling liquors over heat became good form about the time our hairy forefathers began sketching mastodon and sabretooth tiger on their cave foyers. Elixir of fruit juice, crushed root and golden honey date back to the dawn of time and far beyond the written word, to when the old gods were young and stalked abroad upon business with goddesses, when Pan piped the dark forest aisles and Centaurs pawed belly deep in fern. The Phoenicians, the Pharaohs, the first agrarian Chinese, all ancient races on earth buried jars of wine or spirits with their dead alongside the money and food and weapons and wives, so the departed might find reasonable comfort and happiness in the hereafter. Go to Africa and the poorest Kaffir cheers life with—and for all of us he can have it—warm millet beer. We just returned from Mexico and can affirm that our Yucatecan most certainly ripped the bud out of his Agave Americana and drank the fermented pulque—a fluid which tastes faintly like mildewed donkeys—centuries before Montezuma’s parents journeyed southward to the Valley of Cortez. We found additional evidence after three voyages to Zamboanga in Philippine Mindanao—where the monkeys have no tails—that the more agile Moro shinnied up his cocopalm and slashed the flower bud with his bolo; caught the saccharine drip—and an astounding menagerie of assorted squirt-ants—in a fermentation joint of bamboo, long before the Spanish Inquisition or Admiral Dewey steamed into Manila Bay. In Samoa the loveliest tribal virgin chews the kava root for the ceremonial bowl when your yacht sails into her lagoon, and the resultant fluid furnishes a sure ticket to amiable paralysis of the lower limbs. China and Japan have for centuries had their rice wine and saki. The Russian made his vodka from cereals, the blond Saxon his honey mead, the Hawaiian his okolehao from roots or fruits. We’ve been often to the Holy Land and have flown across to Transjordania and the rose-red city of Petra, and can bear witness that those grapes Moses the Lawgiver found in the Promised Land weren’t all of a type suitable for raisins. To any reasonable mind this past and present testimony of mankind through the ages would indicate that some sort of fluid routine will continue for many centuries to come. With adventurers like Marco Polo, Columbus, Tavernier and Magellan, there was a vast national introduction and interchange of beverages. For better or worse both conquistador and native sampled, discarded or adapted an incredible addition of liquid blends and formulae. Through rigour or amiability of climate, through physical, racial and psychological characteristics of the individuals themselves, from the cocoon of this pristine field work there emerged an equally incredible list of drinks—mixed or otherwise—which for one reason or another have stood the test of time and taste and gradually have become set in form. They have become traditional, accepted in ethical social intercourse. And it is with the more civilized family of these that we are concerned in this volume; not the pulques and warm mealie beer or fermented Thibetan yak milk.
Author: Grant W. Newton
Publisher: John Wiley & Sons
ISBN: 0471787612
Category : Business & Economics
Languages : en
Pages : 936
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Book Description
Accountants and financial managers are often the first professionals to realize that a financial problem exists within a corporation but must be familiar with the various alternatives available to clients before they can offer solutions. Completely updated, Bankruptcy and Insolvency Accounting, Seventh Edition, Volume 1 provides detailed information on SOP 90-7 and FASB statements 141, 142, and 144 and revisions made in CSSR 93-1 by CSSR 03-1. The process of corporate restructuring is thoroughly described for controllers, CEOs, CFOs and CPAs with small businesses as clients.
Author:
Publisher:
ISBN:
Category : Aeronautics
Languages : en
Pages : 1572
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Author:
Publisher:
ISBN:
Category : Solar energy
Languages : en
Pages : 636
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Author:
Publisher:
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Category : Power resources
Languages : en
Pages : 532
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Author: Andrew G. Reynolds
Publisher: Elsevier
ISBN: 1782420800
Category : Technology & Engineering
Languages : en
Pages : 467
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Book Description
Grapevine Breeding Programs for the Wine Industry: Traditional and Molecular Techniques summarizes recent trends in grapevine breeding, both in terms of research and practical programs. The first group of chapters covers the challenges faced by breeders and existing and emerging techniques used to combat them. Two further groups of chapters focus on grapevine breeding programs in different wine-producing countries around the world. With authoritative contributions from experts across the world's winemaking regions, this book will be an essential reference for all those involved in viticulture and oeneology wanting to explore new methods, understand different approaches and refine existing practices. - Covers challenges faced by breeders - Highlights grapevine breeding programs in different wine-producing countries - Contributions from experts across the world's winemaking regions
Author: United States. General Accounting Office
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 292
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Book Description
Approximately 600 references arranged by accession numbers. Each entry gives bibliographical information, contact, unit, agency concerned, authority, and abstract. Subject, agency/organization, Congressional indexes.
Author:
Publisher:
ISBN:
Category : Highway research
Languages : en
Pages : 830
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Book Description
