Scotch Whisky Directory or Simple Italian Cookery

Scotch Whisky Directory

Author: Phillip Hills

In his earlier work, Appreciating Whisky, Phillip Hills introduced the novel if obvious idea that what matters about any liquor is its taste. He analyzed the flavors to be found in any good Scotch whisky and recruited experts to judge the whiskies themselves. Now, in The Scotch Whisky Directory, he has devised an easy but original way of presenting the individual flavors of whisky by means of a simple graphic. He applies this system to all the more important brands, showing what flavors are to be found in each. The judgments regarding the flavors have been made by four leading experts, recruited specially for the purpose. The result is an accessible, reliable, and objective consumer guide to how whiskies taste. Profiling 260 varieties, and highly illustrated with flavor charts and whisky labels, this book sets a benchmark for all future discussions of whisky or any other spirits.

Table of Contents:

	Introduction
	What the Directory is For	9
	How the Directory is Arranged	14
	How to Use the Directory	20
Part 1	Information
1	Scotch Whiskies	25
	Malt Whiskies	26
	Grain Whiskies	29
	Blended Whiskies	32
2	Brand Images: How Whiskies are Presented to the Public	35
3	Scotch Whisky Brands and Their Owners	46
	Owners	46
	Nomenclature	46
	List of Scotch Whisky Brands and Their Owners	50
4	The Flavour of Whisky	87
5	The Tasting: Who Did It and How	95
	Jim McEwan	96
	Richard Paterson	98
	David Robertson	99
	David Stewart	101
6	Flavour Profiles and How to Use Them	102
	How to Read the Flavour Profiles	102
	How to Use the Flavour Profiles	103
	Tasting Whiskies	105
	The Five-Star Rating System	107
Part 2	Evaluation
	The Whisky List	111
	Index	378

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Simple Italian Cookery

Author:

The first Italian cookbook published in America was compiled by an American who lived in Rome. In 1912, when this books was first published, Italian cooking was almost unknown in American, except to those who traveled in Italy. A popular misconception of Italian diet at the time was that it was composed chiefly of garlic and oil. This collection of recipes was published to show Americans a new cuisine. The book contains a few of the many ways to prepare pasta, or "Neapolitan Paste," and risotti. Also included are recipes for soups, meats, vegetables, and desserts.