Farrell shanna (90 résultats)

Paperback. Etat : Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Hardcover. Etat : Good. No Jacket. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Etat : Very Good. No Jacket. Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Paperback. Etat : Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Etat : Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Etat : Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Etat : Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Etat : Very Good. HARDCOVER Very Good - Crisp, clean, unread book with some shelfwear/edgewear, may have a remainder mark - NICE Standard-sized.

Hardcover. Etat : Good. HARDCOVER Good - Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name - GOOD Standard-sized.

Hardcover. Etat : New. Hardcover. Publisher overstock, may contain remainder mark on edge.

paperback. Etat : Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

paperback. Etat : Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Hardcover. Etat : New. * NEW Inside and Out! Clean & Crisp Pages. (E-mail for more info./pics).

Etat : very_good. Gently read. May have name of previous ownership, or ex-library edition. Binding tight; spine straight and smooth, with no creasing; covers clean and crisp. Minimal signs of handling or shelving. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships USPS Media Mail.…

Soft cover. Etat : New. This is an advance reading, soft cover, uncorrected proof copy. These editions are issued prior to publication in small numbers and often are marked as first editions. FULL COLOR COVER.BIBLIOGRAPHY.NO INDEX.

Postcards. Etat : New.

Postcards. Etat : New.

Etat : New.

Etat : New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books.

Paperback or Softback. Etat : New. Bay Area Cocktails: A History of Culture, Community and Craft. Book.

Hardcover. Etat : Very good +. Etat de la jaquette : Very good +. First Edition. First Edition. Hardcover. 9 1/4" X 6 1/4". ix, 187pp. Very mild shelf wear to covers, corners, and edges of unclipped dust jacket. Price sticker to rear cover of jacket. Bound in tan paper over boards with spine lettered in black. Pages are clean and unmarked. Binding is firm, tight, and sound. ABOUT THIS BOOK: Shanna Farrell loves a good drink. As a bartender, she not only poured spirits, but learned their stories-who made them and how. Living in San Francisco, surrounded by farm-to-table restaurants and high-end bars, she wondered why the eco-consciousness devoted to food didn't extend to drinks. The short answer is that we don't think of spirits as food. But whether it's rum, brandy, whiskey, or tequila, drinks are distilled from the same crops that end up on our tables. Most are grown with chemicals that cause pesticide resistance and pollute waterways, and distilling itself requires huge volumes of water. Even bars are notorious for generating mountains of trash. The good news is that while the good drink movement is far behind the good food movement, it is emerging. In A Good Drink, Farrell goes in search of the bars, distillers, and farmers who are driving a transformation to sustainable spirits. She meets mezcaleros in Guadalajara who are working to preserve traditional ways of producing mezcal, for the health of the local land, the wallets of the local farmers, and the culture of the community. She visits distillers in South Carolina who are bringing a rare variety of corn back from near extinction to make one of the most sought-after bourbons in the world. She meets a London bar owner who has eliminated individual bottles and ice, acculturating drinkers to a new definition of luxury. These individuals are part of a growing trend to recognize spirits for what they are-part of our food system. For readers who have ever wondered who grew the pears that went into their brandy or why their cocktail is an unnatural shade of red, A Good Drink will be an eye-opening tour of the spirits industry. For anyone who cares about the future of the planet, it offers a hopeful vision of change, one pour at a time.(Publisher). 9 1/4" X 6 1/4". ix, 187pp. Very mild shelf wear to covers, corners, and edges of unclipped dust jacket. Price sticker to rear cover of jacket. Bound in tan paper over boards with spine lettered in black. Pages are clean and unmarked. Binding is firm, tight, and sound. ABOUT THIS BOOK: Shanna Farrell loves a good drink. As a bartender, she not only poured spirits, but learned their stories-who made them and how. Living in San Francisco, surrounded by farm-to-table restaurants and high-end bars, she wondered why the eco-consciousness devoted to food didn't extend to drinks. The short answer is that we don't think of spirits as food. But whether it's rum, brandy, whiskey, or tequila, drinks are distilled from the same crops that end up on our tables. Most are grown with chemicals that cause pesticide resistance and pollute waterways, and distilling itself requires huge volumes of water. Even bars are notorious for generating mountains of trash. The good news is that while the good drink movement is far behind the good food movement, it is emerging. In A Good Drink, Farrell goes in search of the bars, distillers, and farmers who are driving a transformation to sustainable spirits. She meets mezcaleros in Guadalajara who are working to preserve traditional ways of producing mezcal, for the health of the local land, the wallets of the local farmers, and the culture of the community. She visits distillers in South Carolina who are bringing a rare variety of corn back from near extinction to make one of the most sought-after bourbons in the world. She meets a London bar owner who has eliminated individual bottles and ice, acculturating drinkers to a new definition of luxury. These individuals are part of a growing trend to recognize spirits for what they are-part of our food system. For readers who have ever wondered who grew the pears that went into their brandy or why their cocktail is an unnatural shade of red, A Good Drink will be an eye-opening tour of the spirits industry. For anyone who cares about the future of the planet, it offers a hopeful vision of change, one pour at a time.(Publisher).…

Etat : As New. Unread book in perfect condition.

Paperback. Etat : New.

hardcover. Etat : Very Good. Etat de la jaquette : Includes dust jacket.

Paperback. Etat : new. Paperback. An American invention, the cocktail fluctuated in popularity following Prohibition and had firmly taken root in the culinary landscape by the 1990s. The Bay Area played a significant role in reviving it--as much as New York and London. From the distillers who pioneered craft spirits and Alice Waters' revolutionary take on simple, fresh food at Chez Panisse to the bartenders who cared enough to grow a dedicated cocktail community, this is the story of how the Bay Area shaped the art of elevated drinking in America. Through oral history interviews and recipes, author Shanna Farrell chronicles the narrative history of the modern cocktail renaissance. An American invention, the cocktail fluctuated in popularity following Prohibition and had firmly taken root in the culinary landscape by the 1990s. The Bay Area played a significant role in reviving it--as much as New York and London. From the distillers who pioneered craft spirits and Alice Waters' revolutionary take on simple, fresh food at Chez Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Paperback. Etat : New.

Etat : As New. Unread book in perfect condition.

Hardcover. Etat : New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Etat : New.

Hardback. Etat : New. Shanna Farrell loves a good drink. As a bartender, she not only poured spirits, but learned their stories-who made themand how. Living in San Francisco, surrounded by farm-to-table restaurants and high-end bars, she wondered why theeco-consciousness devoted to food didn't extend to drinks.The short answer is that we don't think of spirits as food. But whether it's rum, brandy, whiskey, or tequila, drinks aredistilled from the same crops that end up on our tables. Most are grown with chemicals that cause pesticide resistanceand pollute waterways, and distilling itself requires huge volumes of water. Even bars are notorious for generatingmountains of trash. The good news is that while the good drink movement is far behind the good food movement, it isemerging.In A Good Drink, Farrell goes in search of the bars, distillers, and farmers who are driving a transformation to sustainable spirits. She meets mezcaleros in Guadalajara who are working to preserve traditional ways of producing mezcal, for thehealth of the local land, the wallets of the local farmers, and the culture of the community. She visits distillers in SouthCarolina who are bringing a rare variety of corn back from near extinction to make one of the most sought-after bourbonsin the world. She meets a London bar owner who has eliminated individual bottles and ice, acculturating drinkers to anew definition of luxury.These individuals are part of a growing trend to recognize spirits for what they are-part of our food system. For readerswho have ever wondered who grew the pears that went into their brandy or why their cocktail is an unnatural shade ofred, A Good Drink will be an eye-opening tour of the spirits industry. For anyone who cares about the future of the planet,it offers a hopeful vision of change, one pour at a time.…