This updated edition features recipes from the world's greatest mixologists, including 107 classic gin and vodka Martinis, more than 110 Modern Martinis, and a directory of the world's best Martini lounges Shaken Not Stirred® celebrates the Martini—the quintessential cocktail, the crowning jewel of civilized decadence. Historians and mixologists Anistatia Miller and Jared Brown revise their lists of classic Martini recipes and update their roster of modern Martinis— from the Espresso Martini to the Fresh Fruit Martini, from Cosmos to MarTEAnis—to suit current taste. They also provide eye-opening, never-before-published discoveries in their history of the cocktail in both America and Europe. Over the past fifteen years the way people think about and drink cocktails, especially Martinis, has been radically transformed. In this new edition, readers can hone their bar skills with tips from some of the world's finest mixologists. They can learn how to stock a topshelf home bar as well as make infusions and special garnishes. Partyplanning advice, fun bits of trivia, a few jokes and anecdotes, plus a directory of the world's best cocktail bars, are the finishing garnish on this modern cocktail classic!
He was the first celebrity chef, the swashbuckling cook who crossed the high seas, on a BBC budget, communicating his love of food to millions of viewers. Make a wonderful dish and have a bloody good time: that was the criteria of Keith Floyd's mission (a mission that lasted several decades). Along the way he inspired a generation of men to get into the kitchen. After starting out in a hotel kitchen in Bristol, he made and lost fortunes, was married four times, and dealt with a level of fame that bemused him. Now, in his honest and revealing memoir, completed just before he died, Keith reflects on the ups and downs of his career. Above all, the much loved, often copied, Keith Floyd whooshes the reader through his adventures, from the hilarious to the downright lunatic. As irrepressible, funny and charming as Keith himself, Stirred But Not Shaken is a must-read for anyone who loves life, food, women . . . and a quick slurp.
How do James Bond’s X-ray glasses work, the ones he uses to see whether the lady at the roulette table has a pistol concealed in her underwear? Is it really possible to launch oneself into the air and catch up with a plane that is free-falling towards the earth? Or to shoot down a helicopter with a pistol? In this lively and informative book, Germany's boldest physics professor Metin Tolan analyses the stunts and gadgets of the 007 films and even answers the question of all questions: Why does Bond drink his vodka martini shaken, not stirred? "So much entertaining science is a rare thing." Spiegel Online
Readers can explore James Bond creator Ian Fleming’s writing on the pleasures of drinking and mix themselves fifty delicious cocktails from recipes inspired by his books and developed by award-winning London bar, Swift. Both Bond and Fleming were partial to a stiff drink. In both fiction and real life, cocktails were an important and well-chosen accompaniment to adventure and daring and often relaxing. Fleming made the Martini famous with Bond’s ritual of always ordering it “shaken, not stirred”. But in every James Bond book a wide selection of strong, sophisticated and carefully crafted drinks are essential details to the story. The recipes in Shaken are divided into five categories: Straight Up; On the Rocks; Tall; Fizzy; and Exotic. Sip on inventions such as Smersh, Moneypenny, That Old Devil M and Diamonds Are Forever, as well as classic Bond cocktails such as the Vesper—and, of course, the Dry Martini. Each recipe is illustrated by a stunning full-color photo of the drink and wonderful extracts from Fleming’s writing—taken from the passage where the drink was featured or a place, character, or plot that inspired it. Shaken features a foreword written by the novelist’s nephew, Fergus Fleming, as well as plenty of his writing on whisky, gin, rum, and other spirits.
Over the past decade, the popularity of cocktails has returned with gusto. Amateur and professional mixologists alike have set about recovering not just the craft of the cocktail, but also its history, philosophy, and culture. The Shaken and the Stirred features essays written by distillers, bartenders and amateur mixologists, as well as scholars, all examining the so-called 'Cocktail Revival' and cocktail culture. Why has the cocktail returned with such force? Why has the cocktail always acted as a cultural indicator of class, race, sexuality and politics in both the real and the fictional world? Why has the cocktail revival produced a host of professional organizations, blogs, and conferences devoted to examining and reviving both the drinks and habits of these earlier cultures?
"ONE OF THE BEST BOOKS OF 2013. Spellbinding ... highly entertaining ... a must-read for die-hard James Bond fans. 5 stars." - IndieReader.com "Combines the best ingredients of an edge-of-your-seat action movie and a page-turning thriller into one riveting punch. I wish I could nominate it for an Oscar!" - Joel Schumacher, director of THE LOST BOYS, A TIME TO KILL and THE PHANTOM OF THE OPERA "A frenetic thriller ... keeps the story moving without ever losing its sense of fun." - Kirkus Reviews Watch the Book Trailer on YouTube: http: //www.youtube.com/watch?v=zp_ICun63HI Haven't you ever wondered what inspired the creation of fiction's greatest secret agent? Author Aaron Cooley takes the reader on a World War II thrill ride across two continents and six nations in pursuit of the answer to this question. A first-time British spy is on the trail of the Allies' most important Double Agent, on a mission to determine his loyalty before he can hand over the means of creating history's most devastating weapon to the Nazis. Before his mission is over, this young Briton will be inspired to create a fictional super-agent who will one day become one of literature's most famous characters. An engaging, fantastical what-could-have-been, SHAKEN, NOT STIRRED is not to be missed by World War II buffs, literary devotees, and especially, fans of Her Majesty's most famous spy. MORE REVIEWS "Aaron Cooley writes with such galloping deftness and verve that you'll find yourself swearing you were present at the creation of James Bond." - James Kaplan, author of FRANK: THE VOICE "That fun hybrid of a fast-paced thriller and fantasized Roman a' clef. Bond readers will enjoy it immensely-those who like WWII espionage stories will find it a good ride as well. It'll be awhile until the next 007 literary adventure-Shaken, Not stirred is a more than worthy place holder for the holidays." - Wesley Britton, Bookpleasures.com "A wonderful juxtaposition of vintage James Bond, Tom Clancy's inestimable Jack Ryan, with a little whimsy thrown in for good measure. Four stars." - Carolann Dematos, HerLiterarySalon.com "Cooley has done the near-impossible: crafted a tale even Ian Fleming himself would have been proud to call his own. The best book I've read this year." - David Callaham, screenwriter of THE EXPENDABLES and DOOM "Cracks like the bullet from a sniper's rifle. Full of guts and elegance; a great thriller and a terrific debut." - Colin Dickey, author of CRANIOKLEPTY and AFTERLIVES OF THE SAINTS "A marvelous 'what if' about Ian Fleming and the genesis of James Bond. A top-notch spy thriller, too." - Bill Desowitz, author of JAMES BOND UNMASKED ABOUT THE AUTHOR A former child actor, Aaron Cooley has been living on film sets since the age of three. Upon graduating from Yale, Aaron migrated to Los Angeles, where he has apprenticed under director Joel Schumacher, most recently serving as his head of development and Associate Producer. As a screenwriter, Aaron has developed projects for the companies behind PULP FICTION, TRANSFORMERS, ROCKY, SAW, and THE BREAK-UP, as well as helped create advertising for various MTV Awards Shows and public service campaigns. SHAKEN, NOT STIRRED is Aaron's first novel.
William L. Hamilton loves a good gimlet. Rose's and lime. Straight up. Perfectly iced. Make the glass pretty too. "It ruined my reputation for thinking before I speak," he writes of that love. "I accept the trade-off." Like Lewis Carroll's Alice, when Hamilton sees it, he drinks it -- and tells the incredible tale. In "Shaken and Stirred," his biweekly Sunday Styles column, now an original book of his drinking adventures, the intrepid New York Times reporter offers a gimlet-eyed look at contemporary culture through the panoptic view of a cocktail glass. From the venerable martini to the young Dirty Jane, Hamilton shares his tip on the sip. You hold in your hands a guide to "how it goes down." Not a cocktail manual or a Baedeker to the bar scene but a drinker's guide to drinking. These are four-ounce adventures of cocktails and the people who make them, from the bartenders and chefs to the patrons, the politicians and the power players of the liquor industry. There are tales of the Champagne high life, the Long Island Iced Tea low life; men like Dr. Brown and his celery soda, and women like Eve and her Apple Martini. Hamilton's weekly Runyanesque rounds cover all the watering holes and their poisons, from the East Side's Southside to the Incredible Hulk in the Bronx, and monitors the latest trends, from the ultra-premium vodka wars to the Red Bull market. Shaken and Stirred is a report on a popular culture that comes alive after five, when the mood turns social and the moment is sweet (or sour, or bitter, or dry). Hamilton has also picked up the best (or the most unbelievable) cocktail recipes from bars, lounges and restaurants in New York City and beyond. There is common sense and creativity in the classics, and new inventions with their eye on the prize, such as the Huckleberry Ginn and the Bleeding Heart."drink me," said the bottle in Alice's Adventures in Wonderland. Hamilton has, in every instance, and bottled his thoughts in sixty-four essays that are as readable as they are drinkable. Mix a gimlet, or a Minnesota Anti-Freeze, or a Gibson or a Bone. And spend a night in, on the town.
With over 100 recipes, this text takes you through everything, from the right glass to the perfect ice cube, making cocktails in large quantities for parties and preparing canape accompaniments."
