Absinthe’s renaissance is quickly growing into a culinary movement. The “Green Fairy” is now showing up on cocktail menus at chic restaurants around the country. A Taste for Absinthe celebrates this storied and complex liquor by bringing you 65 cocktail recipes from America’s hottest mixologists to enjoy as you discover the spirit that has fascinated artists, musicians, and writers for centuries. Absinthe expert R. Winston Guthrie shares the intriguing history of this famous beverage and a wide range of absinthe cocktails crafted by celebrated bartenders such as Jim Meehan of New York’s PDT, Erik Adkins of San Francisco’s Slanted Door, and Eric Alperin of The Varnish in Los Angeles. In addition to the recipes—such as the Salute to Sazerac (with rye whiskey, Angostura bitters, and lemon peel) and the Green Goddess (fresh basil leaves, cucumber vodka, simple syrup, line juice, and fresh thyme)—you will find: - a primer on the accoutrements (spoons, glasses, fountains) for serving absinthe - a how-to on executing your own absinthe drip - a guide to buying the best-quality absinthe (whether imported or domestic) - a lesson on how to discern between real absinthe and fake - sidebars on absinthe’s rich history Whether you want to learn everything you need to know to host “L’Heure Verte” (the Green Hour) and impress your friends with your beautiful accoutrements and practiced pouring technique, or just make a really delicious drink, A Taste for Absinthe will bring you up to speed on the most talked about liquor in history.

Help. . . . Cubicle Life Is Killing Me! Leaving no stone unturned, no ergonomic chair unadjusted, and no leftovers in the communal fridge uneaten, this hilarious guide to cubicle life will be the salvation for the more than forty million Americans stuck in cubicles. By turns uproariously funny and enormously useful, each chapter tackles a different area of cubicle life and includes a “cube tip,” a quiz, illustrations, and examples that will have you laughing out loud. Discover • how not to disturb colleagues with unwanted sounds and smells, such as the crunch-crunch of your sour-cream-and-onion chips and the unmistakable odor of your spicy Thai shrimp • how to knock when visiting other cubicles and how to devise politically correct ways of saying “Do not disturb” • the do’s and definite don’ts of cubicle decoration • how to set up a security system that will rebuff potential thieves The Cubicle Survival Guide could very well change your life and set you climbing the corporate ladder to success!* * Results not guaranteed. Pay raises and promotions are up to your boss, but using this book couldn’t hurt. Praise for The Cubicle Survival Guide: “A spiritual air conditioner for the cubicled soul.” — Turk Regan, author of Pimp My Cubicle: Take Your Workspace from Boring to Bling! "James Thompson’s The Cubicle Survival Guide offers the rare, and definitely appreciated, combination of laugh-out-loud humor and sound advice for surviving the jungle that is Corporate America. On some days, there’s nothing more motivating to fresh air-starved cube dwellers than a book that will simply crack them up. This is that book.” — Alexandra Levit, Author, They Don’t Teach Corporate in College "If you must work (and I don't recommend it), The Cubicle Survival Guide provides a wonderful way to slack off and stay entertained. You can easily kill two weeks with this book." — Josh Aiello, Author, 60 People to Avoid at the Water Cooler “Thompson provides a humorous yet thought-provoking look at what employees in today's large organizations must deal with besides their jobs.” — Malcolm O. Munro, Author, From Cave to Cubicle

This handbook contains detailed descriptions of proper temperature management for perishables and commercial methods of cooling fruits, vegetables, and cut flowers. Includes a complete discussion of design for hydro-cooler and forced-air cooler systems.

This colorful handbook will help you pick good-quality, healthy fruits and vegetables that are a vital part of your daily diet. You'll learn why there is more to fruit and vegetable quality than meets the eye and how to handle yourfresh fruits and vegetables at home to maintain their quality and safety. You'll also learn how growing and harvesting factors can effect quality, and the effect of growing locations, produce handling methods, and the number of steps between production and retail markets. The publication includes handy tables to show you the steps between the field and your table, which fruits and vegetables should be stored in the refrigerator and which should be stored on the counter, and what to look for when selecting produce at the market.