Get Beam, Straight Up: The Bold Story of the First Family of PDF

By Fred Noe, Jim Kokoris

ISBN-10: 1118438159

ISBN-13: 9781118438152

An insider's examine the Jim Beam model, from a seventh new release grasp Distiller

Written through the seventh iteration Beam friend and grasp Distiller, Frederick Booker Noe III, Beam, immediately Up is the 1st ebook to be written by means of a Beam, the kinfolk in the back of the 217-year whiskey dynasty and makers of 1 of the world's best-selling bourbons. This booklet positive factors kinfolk historical past and the evolution of bourbon, together with Fred's storied adolescence "growing up Beam" in Bardstown, Kentucky; his transition from the bottling line to popular worldwide bourbon ambassador; and his helpful company insights on tips on how to keep and develop a respected brand.

* comprises info of Fred Noe's existence at the street, spreading the bourbon gospel
* Describes Fred's trip to changing into the face of 1 of America's such a lot iconic brands
* stocks an easy primer on how bourbon is made
* bargains cocktail and nutrients recipes

For somebody in need of a behind the curtain examine Jim Beam, and an realizing of the bourbon undefined, Beam, directly Up will aspect the family members company, and its function in assisting to form it.

Show description

Read Online or Download Beam, Straight Up: The Bold Story of the First Family of Bourbon PDF

Best food & drink books

New PDF release: Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make

Detect the best way of the Salad
Award-winning chef and Veganomicon coauthor Terry wish Romero is aware her greens. In Salad Samurai, she's again to educate you ways of the veggie warrior, rescuing salads from their bland, uninteresting acceptance and "side" prestige with greater than a hundred shiny, filling entrees. this can be your consultant to actual salad bushido: a hearty base, a zesty dressing, and a great deal of heavily tasty toppings. in accordance with entire nutrients parts and seasonal produce, those flexible meatless, dairy-free dishes are equipped by means of season for a whole 12 months of memorable foodstuff (yes, salad can rock even the coldest days of winter). Dig in to:
Spring Herb Salad with Maple Orange Tempeh
Deviled Kale Caesar Salad
Seared Garlic Chickpeas, Spinach, and Farro
Seitan Steak Salad with eco-friendly Peppercorn Dressing
Herbed Pea Ricotta, Tomatoes, and Basil
Mushroom, Barley, and Brussels Harvest Bowl
Tempeh Rubenesque Salad
Pomegranate Quinoa vacation Tabouli
Seitan Bacon Wedge Salad
and many more!

With designations for gluten-free and raw-ready techniques and recipes which are work-friendly, weeknight-ready, high-protein, and loaded with superfoods, Salad Samurai exhibits you how of the salad: killer dishes which are enjoyable, fit, and scrumptious.

Praise for Terry wish Romero
"This is phenomenally sturdy foodstuff for vegans, vegetarians, and the remainder of us who're attempting to devour a extra sustainable, fit, plant-based nutrition. " - Christian technology computer screen on Vegan Eats World
"Exuberant and unapologetic. .. Moskowitz and Romero's recipes don't skimp on fats or taste, and the eclectic choice of dishes is testomony to the authors' honest love of cooking and culinary exploration. " - Saveur on Veganomicon

Get Apples of Uncommon Character: 123 Heirlooms, Modern PDF

In his vintage A Geography of Oysters, Rowan Jacobsen perpetually replaced the way in which the US talks approximately its most sensible bivalve. Now he does an identical for our favourite fruit, displaying us that there's certainly lifestyles past crimson Delicious—and even Honeycrisp. whereas supermarkets restrict their choices to a couple waxy innovations, apple bushes with lives spanning human generations are generating characterful varieties—and now they're in the middle of a rediscovery.

Download e-book for iPad: The Complete Book of Jerky: How to Process, Prepare, and Dry by Philip Hasheider

Sink your enamel into the last word selfmade deal with! excessive in protein, low in fats, and tasty—it's no shock that jerky has been a favored snack for many years. whereas commercially made jerky is straightforward to discover in shops, it has a couple of downsides: it's dear, frequently excessive in sodium, and the flavors are constrained.

Steve Cylka's The Everything Guide to Cooking Sous Vide: Step-by-Step PDF

Try out cooking stressed!

Crisp, shiny greens. Meltingly soft meats. smooth poached eggs. making a completely cooked meal is straightforward whilst utilizing the sous vide procedure. Sous vide skill cooking "under vacuum," actually in a vacuum-sealed bag in a temperature-controlled water tub. whilst cooking meals less than cautious temperature keep an eye on, you get magnificent results--no overdrying, no burning, no undercooking, and no mess!

Complete with one hundred fifty mouthwatering sous vide recipes including:

• Eggs Florentine
• Honey Garlic chook Wings
• Flank Steak, Apricot, and Brie Bites
• Pumpkin and Apple Soup
• Bacon and Egg Potato Salad
• Risotto with Parmesan and Cheese
• Sous Vide fowl and Caesar Salad
• Thai beef Chops with eco-friendly Curry Sauce
• Rum Raisin and Pecan Rice Pudding
• Egg Nog
that includes step by step directions and data at the most up-to-date versions, The every little thing advisor to Cooking Sous Vide is an important source for domestic chefs all over the place who are looking to discover ways to organize scrumptious nutrition utilizing the sous vide procedure. This no-fuss consultant may have you cooking like a best chef very quickly!

Extra info for Beam, Straight Up: The Bold Story of the First Family of Bourbon

Example text

7 Thus it was marketing that seemed to give pickles their new life as an “American” snack. The mass-produced varieties took on a more tame identity—fewer and milder flavors were now available in grocery stores, and pickles soon became known as a side to a deli sandwich or a topping on one of the new fast-food hamburgers. As women moved in greater numbers toward working outside of the home in the middle of the twentieth century, and thus pickling for family consumption continued to decline, Heinz’s pickles became known more and more as the pickle standard.

As women moved in greater numbers toward working outside of the home in the middle of the twentieth century, and thus pickling for family consumption continued to decline, Heinz’s pickles became known more and more as the pickle standard. Heinz, and a few decades later Mt. Olive, cemented their status as mass-produced pickle leaders, jarring pickles using the “freshpack” method. This method packs produce in a jar, often with some combination of vinegar and brine, and heat processes them to retain their freshness.

15 Sam wanted to start Pogue Mahone because he loved pickles, and wanted a job where he had more control over his day-to-day tasks and larger business trajectory. But he also was drawn to a job in food, returning to culinary school years after earning his undergraduate degree, because he wanted to work with his hands and make something tangible, creative, and delicious. “There has never been a jar of Pogue Mahone pickles made that I didn’t have my hands on,” he told me with pride, illustrating the importance of the handcraft work in artisanal foods.

Download PDF sample

Beam, Straight Up: The Bold Story of the First Family of Bourbon by Fred Noe, Jim Kokoris


by Joseph
4.0

Rated 4.54 of 5 – based on 19 votes