Forbidden secrets of feast-worthy food! A companion book to The Grog Log and Intoxica!, Taboo Table features Polynesian food recipes and party recipes. Drink-lovers take heart, punches and other exotic drinks also have a welcome place on the Taboo Table!

The new book by the author of The Grog Log, Intoxica and Taboo Table. Beach Bum Berry, as he is better known, is America's leading authority on tropical drinks and polynesian pop culture. In this all new book, Berry not only offers up tantilizing new drink recipes, but tells stories about some of the most famous figures of their time. The Bum applies the same dogged research to the untold stories of the people behind the drinks. Stories culled from over 100 interviews with those who actually created the mid-century Tiki scene -- people as colorful as the drinks they invented, or served, or simply drank. People like: Leon Lontoc, the Don The Beachcomber's waiter who served Frank Sinatra and Marlon Brando by night, and acted in their movies by day; Henry Riddle, the Malibu Seacomber bartender who fed items about his famous customers to infamous gossip columnist Louella Parsons, till the day Howard Hughes found him out; and Duke Kamanamoku, whose manager turned him from Olympic champion into reluctant restaurateur.

Elixirs Exotica! More lost recipes from the Golden Age of the Tiki Bar from the Polynesian Pop Scholar and Mixologist Jeff Berry, co-author of the praised Beach Bum Berry's Grog Log - dubbed "the best bar guide for tropical drinks ever published" by Joe Bob Briggs. Packed with vintage graphics on every page, and everything you need to know about making the perfect tropical drink. With additional commentary from Berry, and a cover by renowned tiki artist Bosko.

This edition of The Grog Log is NOT SPIRAL BOUND. Tiki bar mixology is a lost art--but the Grog Log rescues it. A twenty-page introduction traces the history of Polynesian Pop, then teaches you everything you need to know about how to make the Grog Log's eighty tropical drink recipies. Many of these recipies have never before been published anywhere--including vintage "lost" recipies by Don the Beachcomber, Trader Vic, and long-gone Polynesian restaurants from the island of Manhattan to the islands of Hawaii. Profusely illustrated with vintage tiki menu graphics from the '50 and '60s, with cover art by famed Exotica artist Bosko. Review SIPS - Trader Vic Drank Here By WILLIAM GRIMES As John Glenn was orbiting the earth for the first time, his fellow Americans were deep into the long-lived craze known as tiki. This gaudy life-style package -- a blend of Polynesian kitsch, fake island food and lethal rum drinks -- began in the late 1930's and early 40's with Los Angeles restaurants like Don the Beachcomber and Trader Vic's, and gradually spread to the suburban patio before fizzling out in the early 1970's. It's back, of course. Jeff Berry and Annene Kaye, serious students of tiki, have compiled a serious tiki cocktail book, "Beachbum Berry's Grog Log." In 96 spiral-bound pages adorned with tiki illustrations, the authors have ranged far and wide to gather classic Polynesian fakes, like the Fog Cutter from Trader Vic's, the Missionary's Downfall from Don the Beachcomber and the Sidewinder's Fang from the Lanai Restaurant in San Mateo, Calif. They have even managed to unearth Manhattan tiki cocktails, like the Hawaiian Room, served at the old Hotel Lexington in the 1940's, and the Headhunter, served at the Hawaii Kai in the 1960's. The authors have also come up with their own tiki-inspired originals, like Hell in the Pacific (151-proof Demerara rum, lime juice, maraschino liqueur and grenadine), and the Waikikian (light Puerto Rican Rum, dark Jamaican rum, lemon juice, curaao and orgeat syrup). It's no longer possible to eat Tonga Tabu Native Drum Steak, which was a featured menu item at the now-defunct Islander in Beverly Hills ("from the ovens of the ancient goddess of Bora Bora, Pele, Mistress of Flame"), but you can shake up a Shark's Tooth or a Shrunken Skull. As Mr. Berry and Ms. Kaye see it, they are giving the country the perfect drink book for the age of malaise. "If we're going to feel like zombies," they write in their preface, "we may as well be drinking them." END -- Publisher Comments About the Author Jeff Berry is a learned fan of tropical drinks and is perhaps the foremost authority on the subject. He is also a screenwriter and filmaker.

Berry features 40 newly discovered, previously unpublished vintage Tiki drinkrecipes from the 1930s-1960s.

"History with recipes, including 77 vintage Caribbean drink recipes, 16 of them never before published"--Amazon.com.

Drink your way through history, learn tips from the best bartenders, and become a cocktail connoisseur with this fantastic guide. The Cocktail Companion spans the cocktail’s curious history from its roots in beer-swilling, 18th-century England through the illicit speakeasy culture of the United States Prohibition to the explosive, dynamic industry it is today. Learn about famous and classic cocktails from around the globe, how ice became one of the most important ingredients in mixed drink making, and how craft beers got so big, all with your own amazing drink?that you made yourself!?in hand. In The Cocktail Companion, well-known bartenders from across the United States offer up advice on everything, including using fresh-squeezed juices, finding artisanal bitters, and creating perfect cubes of ice that will help create intriguing, balanced cocktails. You’ll want to take your newfound knowledge from this cocktail book everywhere! The Cocktail Companion is a compendium of all things cocktail. This bar book features: 25 must-know recipes for iconic drinks such as the Manhattan and the Martini Cultural anecdotes and often-told myths about drinks’ origins Bar etiquette, terms, and tools to make even the newest drinker an expert in no time! If you liked The Drunken Botanist, The 12 Bottle Bar, or The Savoy Cocktail Book, you’ll love The Cocktail Companion! “Cheryl has demystified the cocktail and made it . . . fun and approachable! She takes us on an entertaining journey into the world of libations and those who serve them; their histories, stories, and antidotes. In the end, we better understand how we have arrived where we have and leave a more educated and appreciative imbiber!” —Tony Abou-Ganim The Modern Mixologist