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SIGNED by author Charles Neal to owner, this is a clean crisp tight copy with virtually no wear

Gascony is one of the finest unspoilt areas left in France and its armagnac brandy is different from others, being the product of different soils and climate as well as different methods of distillation. The earliest documented evidence of the distillation of brandies in Gascony dates back to 1411, making armagnac older than cognac by some 200 years. Today, production is centred around six small towns and villages, while a further 50 or so "hidden" domains distil their own, largely for sale direct to private customers and selected restaurants. In spite of developments since the beginning of this century, such as the growth of certain blending and shipping houses and the introduction of "appellations controlees", the Gascons remain resistant to the new "invasion" by cognac houses. Ewald Junge attempts to capture the spirit of the Gascony region of France, describing the history of armagnac and trends in its production and distribution, including information on where to find it in Britain. Travel tips on what to see and where to stay in the region are also supplied.

This detailed study takes readers to Gascony and shows the hidden factors that go into the production of a great Armagnac. Insights into the blending and permitted additives are provided as are profiles of the most influential negociants, objective tasting notes, and even information on matching Armagnacs with cigars. Biographies and reviews of 140 producers and negociants, the precise differences between Cognac and Armagnac, and tasting notes of more than 750 vintages are also included.

This detailed study takes readers to Gascony and shows the hidden factors that go into the production of a great Armagnac. Insights into the blending and permitted additives are provided as are profiles of the most influential negociants, objective tasting notes, and even information on matching Armagnacs with cigars. Biographies and reviews of 140 producers and negociants, the precise differences between Cognac and Armagnac, and tasting notes of more than 750 vintages are also included.

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This detailed study takes us to Gascony and shows the hidden factors that go into the production of a great Armagnac. Insights into the blending and permitted additives are provided. Profiles of the most influential negociants, objective tasting notes and even information on matching Armagnacs with cigars. . Armagnacs from a single year have subtle notes of prune, apricot, vanilla, spice and nuts converging into heavenly bouquets. Biographies and reviews of 140 producers and negociants, the precise differences between Cognac and Armagnac and tasting notes of over 750 vintages are provided.

Color/finish: red-grey Measures 2.25in x 2.25in x 2.5in Glass Made in Canada

Completely revised and updated, this cookery "bible" still contains all the established favorites such as Flaky Fish Pie, Christmas Pudding, and the secret of Crunchy Roast Potatoes. Delia has also added some new recipes like Stir-Fried Mange Tout and Roast Stuffed Goose with Prunes and Armagnac. Clear and comprehensive, the recipes are suitable for beginners as well as more experienced cooks. Delia also gives advice on new and widely-available ingredients like easy-blend yeast, filo pastry, and fromage frais.

Authentic recipes from the South West of France. The dishes include "les rogons de veau a l'Armagnac", "la tarte aux myrtilles", "la saucisse au vin rose de Tecou" and "le cassoulet". The author describes how the riches of the land - truffles, walnuts and mushrooms - are prepared and cooked.

Bargain Books are non-returnable. For everyone who's wondered about the difference between cognac and Armagnac, or whether brandy really has to be served in a snifter, here is an entertaining and informative guide to the most popular after-dinner drinks. Author Jon Beckmann presents lively profiles of all the classics, including port, sherry, Madeira, dessert wine, grappa, Scotch whisky, American bourbon, tequila, and a select group of liqueurs. The first guide dedicated solely to postprandial spirits, After-Dinner Drinks offers budding connoisseurs a pleasurable way to expand their knowledge and palate.

From the world's best bartender, the perfect companion to his bestselling Classic Cocktails. Finish off a delicious dinner with drinks luxurious (brandies, armagnacs, and cognacs), smooth and earthy (malt whisky), and rich and distinguished (port). Linger with liqueurs sweet and luscious to the palate, and savor the ideal partner to all these drinks: a fine cigar. Along with the recipes for such classic treats as the Blanche Cocktail and the Blushin' Russian, plus his own much-praised originals, Calabrese dishes up delicious history, definitions of the different varieties, and advice on choosing a brand, tasting and testing, and serving. Throughout, there are boxed sidebars and a multitude of color photographs showing the regions from which these liquors come, their processing, and a range of delightful vintage posters, advertisements, and drawings. 176 pages (all in color), 4 1/2 x 7.

Excerpt from A Journal by One of the Suite of Thomas Beckington, Afterwards Bishop of Bath and Wells: During an Embassy to Negociate a Marriage Between Henry Vi; And a Daughter of the Count of Armagnac A. D. MCCCCXLIIIT has been generally remarked that materials for a history of the reign of Henry the Sixth are extremely scanty; and that though the times of earlier English monarchs are capable of being minutely illustrated, one of the most eventful periods in our annals can only be described in a cursory and imperfect manner. This obser vation is not, however, so strictly correct as has been hitherto supposed; but the lamentable state of most of the public libraries, and more parti cularly in those places where they might be ex pected to be best arranged the difficulty which often exists of obtaining access to them; and the want of proper catalogues, have combined to conceal many important manuscripts from the knowledge of our historians.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Calvados, the incomparable pear and apple-based brandy from Normandy, France, has a history dating back nearly 500 years. While not as well-known as Cognac or Armagnac, Calvados holds a dear place in the hearts of many spirits lovers. In this comprehensive study, famed spirits writer and author Charles Neal, takes the reader on a back road voyage throughout northern France, from mount Saint Michel to Rouen to Omaha beach and the small, hidden hamlets of the Orne. The history of the region and its distinctiveness in France are fully defined and all of the factors that go into making quality Calvados are explained, from the various soil types, apple and pear varieties, and cider production to its distillation and aging in barrel. Complete with biographies and reviews of more than 200 producers and illustrated with lush, evocative photography of the Norman countryside, Calvados is an indispensable guide for the serious spirits connoisseur and nectar for Francophile souls.