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Giclee (jee-clay) is an advanced printmaking process for creating high quality fine art reproductions. The attainable excellence that Giclee printmaking affords makes the reproduction virtually indistinguishable from the original piece. The result is wide acceptance of Giclee by galleries, museums, and private collectors. Gallery wrap is a method of stretching an artist's canvas so that the canvas wraps around the sides and is secured a hidden, wooden frame. This method of stretching and preparing a canvas allows for a frameless presentation of the finished artwork. Color: Multi.

This artwork is made in Ohio. These are Giclee prints, done on canvas. The canvas is stretched around the hidden wooden frame. There is no outer frame, so they go with any decor. Come with a hanging bar on back so they are ready to hang and need only one small nail to do so. Color: Multi.

Giclee (jee-clay) is an advanced printmaking process for creating high quality fine art reproductions. The attainable excellence that Giclee printmaking affords makes the reproduction virtually indistinguishable from the original piece. The result is wide acceptance of Giclee by galleries, museums, and private collectors. Gallery wrap is a method of stretching an artist's canvas so that the canvas wraps around the sides and is secured a hidden, wooden frame. This method of stretching and preparing a canvas allows for a frameless presentation of the finished artwork. Color: Multi.

Giclee (jee-clay) is an advanced printmaking process for creating high quality fine art reproductions. The attainable excellence that Giclee printmaking affords makes the reproduction virtually indistinguishable from the original piece. The result is wide acceptance of Giclee by galleries, museums, and private collectors. Gallery wrap is a method of stretching an artist's canvas so that the canvas wraps around the sides and is secured a hidden, wooden frame. This method of stretching and preparing a canvas allows for a frameless presentation of the finished artwork. Color: Multi.

Previously fallen from grace, vermouth is once again the next big thing in spirits.  Over the years, vermouth has fallen from grace, but the truth is, without vermouth, your martini is merely an iced vodka or gin. Now, once again, vermouth is being touted as the hottest trend in spirits. It is showing up in copious amounts on the best cocktail menus in the best cocktail lounges around the country. Vermouth has a rich history, deeply intertwined with that of America, and this book offers the first-ever detailed look into the background of this aromatized, fortified wine, as well as vermouth's rise, fall, and comeback in America.  100 color photographs

'An essential addition to your library' Russell Norman'A genuine ode, written with style and substance in equal measure' Gill Meller'A joy filled double whammy. Great drinks require as much artistry as food and this book proves the case mightily.' Jeremy LeeVermouth is currently experiencing a revival, and we can't seem to get enough of it. In A Spirited Guide to Vermouth, Jack Adair Bevan celebrates this versatile drink and its botanicals, drawing out vermouth's history and its delicate herbal flavours with recipes for cocktails, and some food to accompany them.As an award-winning food and drink writer, and one of the first restaurateurs to make his own vermouth, Jack Adair Bevan is the perfect guide through vermouth's rich history and recent resurgence. As well as Jack's original recipes, A Spirited Guide to Vermouth also contains recipes contributed from the likes of Russell Norman, Olia Hercules, Gill Meller and Jeremy Lee. With cocktails ranging from a Toasted Nut Boulevardier to a Perfect Manhattan, and from a Blood Orange Vermouth and Tonic to a Rosemary Bijou, the book also has dedicated sections exploring classics such as the Martini and the Negroni. This book will take you on a botanical journey of discovery and teach you not only how to make your own vermouth, but also how to use it in your cooking, from vermouth-braised red cabbage to Negroni Bara Brith, along with plenty of food and drink recipes to accompany the aperitivo hour.

The Mixellany Guide to Vermouth & Other Aperitifs explores the remarkable history of aromatized wines and spirits as well as the secrets of their production. When vermouth landed on American shores, it gave birth to an entire family of drinks from the Martini and the Manhattan to the Adonis and the Metropole. In Britain, the dry and sweet versions led to the Blood & Sand and the Matador. But why did Winston Churchill allegedly bow toward France instead of using vermouth in a drink? Why have various eyedroppers and atomizers been marketed to administer minute amounts of this aromatized wine into American drinks on both sides of the Atlantic? In cafés throughout Italy and France you can tell the time by the orders for tumblers and goblets of vermouth on the rocks. Argentines and Chileans love vermouth so much their cocktail hour is sometimes called l'hora del vermut [the vermouth hour]. In some regions of Spain bodegas have barrels of vermouth to dole out for after-work aperitivos. Drinks historians and life-long vermouth lovers, Jared Brown and Anistatia Miller delve into the reasons why vermouths and other apéritifs have been so misunderstood and under-valued since the end of Prohibition in the United States and suggest why it is time to have a change of heart.

El libro del vermut offers a complete guide to the essential aspects of this drink, including grape varieties, production, and the key ingredients to make it. Readers will also lean different ways to serve and drink vermouth, as well as over 100 classic and modern recipes.

Today, many fortified wines are flourishing again, revived by discerning drinkers and modern mixologists all over the world. Once popularly savored before or after dinner, fortified wines—vermouth, sherry, port, madeira, and the like—had fallen out of favor until recent times. But now, in pubs and wine bars, high-end restaurants and homes, these wines are finding their way into innovative cocktails, and they are being appreciated anew for their fine qualities and strong, complex tastes.Strong, Sweet and Dry is the ultimate guide to these freshly rediscovered palate pleasers. In lively style, Becky Sue Epstein explores the latest fortified wine innovations and trends, along with their colorful history, including the merchants, warriors, and kings who helped bring these beverages into being. Featuring a plethora of enticing images, along with anecdotes, facts, and recipes, this is a superb tour through the long history of fortified wines and their global resurgence today.

Contents: Driving from Paris * A Bend in the River * Bal Musette * Vermouth * A Tense Discussion * Making Up * The Ride Back to Town.Features:Pages...

This soundtrack for the so-called "documentary" on the decay of morals in Sweden from 1968 is a long lost jewel of Easy Listening. Properly released for the first time ever it brings us 28 cute little songs called "Photo Models", "Topless Party" or "Beer, Vermouth & Gin" - plus the superhit "Mah Na' Mah Na'" (as known from "Sesame Street" and many TV-ads). Oh yes - and the soundtrack also features Mr. Gato Barbieri on sax.

The first book in decades to celebrate and explore the history of the most iconic of classic cocktails, the martini, with 50 recipes.A classic martini includes gin, vermouth, sometimes bitters, a lemon twist or olive, and lots of opinions--it's these opinions that New York Times cocktail writer Robert Simonson uncovers in his exploration of the long and tangled history of the classic martini and its subtle variations. The book features examples of age-old recipes, such as the first martini recipe published in 1888, modern versions created by some of the world's best bartenders, and martinis sought out by enthusiasts around the world, from Dukes Bar at the Dukes Hotel London to Musso and Frank Grill in Los Angeles. In The Martini Cocktail, you'll discover everything you need to know about what components make a great martini, as well as a collection of 50 recipes to create your own drinks (and form your own opinions) at home.Advance praise for The Martini Cocktail“Simonson’s a fleet-footed writer, and his thumbnail history is easily satisfying without getting into the weeds. . . . This is a no-brainer for martini enthusiasts.”—Publishers Weekly

Rates and describes over fifty brands and bottlings of vodka, gin, and vermouth, discusses the origins, history, and production of those spirits, and collects unique recipes from bars renowned for their martinis

A chilled, crystal glass; the purest gin; a touch of dry vermouth--vigorously shaken, not stirred--and a plump, green olive. The martini was and still is more than just a cocktail. Originally mixed in the nineteenth century, it became an American icon in the twentieth, and the favorite drink of such luminaries as Franklin D. Roosevelt, Winston Churchill, Jack London, and Ernest Hemingway. Bernard De Voto called the martini "the supreme American gift to world culture," while H. L. Mencken declared it "the only American invention as perfect as a sonnet."The first book of its kind to explore the drink's wide appeal, this volume serves up a fabulous cocktail of martini-inspired art, cartoons, collectibles, advertisements, and film stills that reveal how deeply this classic has permeated every aspect of American culture, from literature and film to politics and high society. Complete with bartending lore, traditional martini recipes, literary excerpts, memorable scenes from James Bond movies, and more, The Martini offers a toast to this intoxicating symbol of the American dream.

The illustrated reference guide to the world's spirits, liquers and fortfied wines, from arak to whisky, and Madeira to vermouth.