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Short Course in Rum: A Guide to Tasting and Talking about Rum, by Lynn Hoffman
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From swashbuckling pirates and Caribbean sugar plantations to rum punch and trendy tiki bars, rum is one of our best loved and most historic liquors.
The Short Course in Rum began, naturally, as a look at noble, fragrant, complex, wood-aged rum: the type of liquor that's served in snifters and consumed slowly, even reverently. Author Lynn Hoffman (Short Course in Beer) had the suspicionmaybe even the convictionthat rum was a serious, big deal sort of thing, somewhere above single-malt scotch and maybe (just) below cognac.
He was infused with missionary zeal. He was hoping to gather the rum snobs of the world to talk about esoteric little bottlings. He was a purist and he wanted to meet other purists and convert the uninitiated. When he started some serious tasting, what he discovered made him abandon the purist approach and embrace the wild and wonderful world of rum.
He discovered that rum has taken many forms throughout its historyRumbullion alias Kill-Devill, Demon Rum, and more. He learned about the American Revolution, lush desserts, the sugar trade, the anti-saloon League, prohibitionists, abolitionists, and alchemists. He tasted great rum from craft distillers and incredible inventions from bartenders.
Inside you'll discover:
the world's best wood-aged sipping rums
recipes for the best rum cocktails plus
the secrets of creating your own great recipe
the adventures of working in a small craft distillery
Lynn Hoffman discovered a world in rum and he invites you to sit down with him and share that world.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
- Sales Rank: #96188 in Books
- Published on: 2015-02-24
- Original language: English
- Number of items: 1
- Dimensions: 8.30" h x 1.00" w x 5.70" l, .0 pounds
- Binding: Hardcover
- 224 pages
About the Author
Lynn Hoffman: Lynn Hoffman taught at the Wine School of Philadelphia and is a former restaurant critic for Philadelphia Weekly. He founded the culinary arts program at Drexel University. He is the author of The Short Course in Beer. He lives in Philadelphia.
Most helpful customer reviews
2 of 2 people found the following review helpful.
Good book. Well documented text
By Guillermo Elias
Good book. Well documented text. I would like more photos. It has 217 pages not 224 as Amazon told us.
5 of 7 people found the following review helpful.
I didn't think he would like it because it was not what I expected
By carolinn
This book was a gift for my husband. When it arrived, I didn't think he would like it because it was not what I expected. But he started reading it immediately and has had his nose in it ever since whenever he has some spare time. He loves it, but I'll be glad when he finishes it so we can talk again.
1 of 1 people found the following review helpful.
I really enjoyed this book and the history it presented on rum ...
By NoNameBrewer
I really enjoyed this book and the history it presented on rum and it's beginnings. Good read for the Spirits enthu
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