From Library Journal
All that is involved in producing and consuming Mexico's favorite liqueur can be found in The Book of Tequila. Beginning with a detailed look at exactly what tequila is, including the two types (100 percent agave and mixto) and seven kinds, Emmons, who has studied the subject for many years, describes the process by which tequila is made, its history in Mexico, and individual tequila distilleries and U.S. importers and offers instructions on how to organize a tequila tasting. He also gives a sampling of tequila recipes and cocktails as well as devoting a chapter to the margarita. Libraries with such titles as Ann and Larry Walker's Tequila (Chronicle, 1994) or Lynn Nusom's The Tequila Cook Book (Golden West, 1993) will find that they focus more on recipes and cocktails while Emmons's book offers more of an overall view. Recommended for libraries with an interest in the subject or needing a good general tequila source. Pacult, who is the founding editor of the first newsletter dedicated to the review of distilled spirits, draws upon his official collection of tasting notes, ratings, and reviews to create this compendium of over 1200 liquors. Each section of the book is arranged by a specific type of spirit, liqueur, or fortified wine and includes a bit of historical background, practical information, and a description of the spirit, the process of distillation or production, and what to look for in the individual spirits. Information on the most famous producers is occasionally given as well. Single-paragraph reviews of each spirit include a rating (from one to five stars) and an indication of its cost, while appendixes list the individual spirit categories by ratings. Written with verve, style, and wit, this book is comparable to taking a tour through the world of distilled spirits as given by an informed, knowledgeable guide. Highly recommended for all collections.?John Charles, Scottsdale P.L., Ariz.
Copyright 1997 Reed Business Information, Inc.
From Booklist
Emmons has ably, even exhaustively documented the history, production, distribution, and use of tequila, Mexico's popular, versatile liquor. Emmons traces tequila's origin from the agave plant, following the spirit step-by-step through harvesting, distillation, bottling, shipping, and distribution to America's bars and restaurants. His history of tequila intertwines with the history of Mexico itself. An inventory of tequila distilleries, distributors, and importers leaves nothing undocumented. Tasting notes for every tequila help distinguish the dozens of labels from one another and allow the connoisseur to choose a tequila most likely to satisfy. Emmons fails in the quest to identify the margarita's real inventor, so he must settle for several equally plausible and amusing alternatives. A few recipes establish tequila's culinary adaptability. Despite excessive use of first person, this book's comprehensive listings make it highly recommended for food and drink reference collections.
Mark Knoblauch
--This text refers to an out of print or unavailable edition of this title.
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