Problem Solving in Cancer Immunotherapy
Ruth Board, Paul Nathan, Tom Newsom-Davis, Sophie Papa, Peter Johnson
Häftad, 2019
644 kr
Little Green Book of Absinthe
An Essential Companion with Lore, Trivia, and Classic and Contemporary Cocktails
E-bok
Engelska, 2010100 kr
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Read Paul Owens and Paul Nathan''s posts on the Penguin Blog
A celebration of "the green goddess"-this is the first book to share absinthe recipes since it was recently legalized in the U.S.
This enticing little volume presents a collection of more than 100 absinthe cocktail recipes that draw upon the classic roots of the drink as well as its new iterations. Readers will be entertained with nuggets of absinthe history and trivia, including the tradition of the green fairy, famous devotees of the drink, and the myths (or facts) of its hallucinatory properties.
Readers will learn that:
•America''s most famous early cocktail, the sazerac, was a New Orleans creation that called for a dash of absinthe
•When the absinthe backlash started in the 1890s, Edgar Degas'' masterpiece L''Absinthe was booed off the auction block at Christie''s in London
•An experienced absintheur can identify a brand from across the room just by watching how it louches-the way the herbs'' oils cloud the drink as the bartender adds water
A celebration of "the green goddess"-this is the first book to share absinthe recipes since it was recently legalized in the U.S.
This enticing little volume presents a collection of more than 100 absinthe cocktail recipes that draw upon the classic roots of the drink as well as its new iterations. Readers will be entertained with nuggets of absinthe history and trivia, including the tradition of the green fairy, famous devotees of the drink, and the myths (or facts) of its hallucinatory properties.
Readers will learn that:
•America''s most famous early cocktail, the sazerac, was a New Orleans creation that called for a dash of absinthe
•When the absinthe backlash started in the 1890s, Edgar Degas'' masterpiece L''Absinthe was booed off the auction block at Christie''s in London
•An experienced absintheur can identify a brand from across the room just by watching how it louches-the way the herbs'' oils cloud the drink as the bartender adds water
