Complete Reprint of Harry Johnson's Bartenders' Manual, originally published 1882. "Harry Johnson was a professional bartender for most of his life and along with Jerry Thomas he was one of the first to write about his trade. Harry's rather opinionated thoughts on the bartending profession and how to run a bar, which takes up the first third of the book, make for a fascinating insight in to the world of nineteenth century bars. He wasn't afraid of boasting, describing one of his bars as "what was generally recognized to be the largest and finest establishment of the kind in this country", but the advice is clearly spoken from the heart about a profession he really believes in."

2015 Reprint of 1934 Edition. Full facsimile of the original edition. Not reproduced with Optical Recognition Software. The first edition of Harry Johnson's "Bartenders' Manual" was published before our century cutoff, but this landmark book is still being reprinted to this day, and bartenders around the world look to it for guidance in honing their craft. Perhaps what makes Johnson's approach especially significant is that his book was the first how-to, articulating how to be a bartender (not just what to make), and the wisdom Johnson imparted then still applies today. It also explains how to run a bar, the daily ins and outs of running a drinking establishment. Hundreds of detailed drink recipes are provided in minute detail. Our Edition reprints the 1934 re-issue of the classic 1882 edition.

First published in the 1860s, Harry Johnson's Bartenders' Manual is one of the oldest books of its kind. This version is a complete copy of the 1934 reprint. Johnson tells us about a time when it was obviously necessary to remind bartenders not to chew on a toothpick or a cigar when on a job interview, not to spit on the floor or indulge in other bad habits. He gives advice on how to attend a bar as well as how to treat patrons and employees, the correct way of handling wine bottles and beer casks. Furthermore he lists many cocktail recipes of the old time that have been popular in America and Europe. This book is a must have for all bartenders and those who are interested in drinks and bar culture.

This book retains the accessibility of the previous editions while incorporating the latest research findings, and updated organizational applications of the principles of I-O psychology. The scientist-practitioner model continues to be used as the philosophical cornerstone of the textbook. The writing continues to be topical, readable, and interesting. Furthermore, the text includes additional consideration of technological change and the concomitant change in the reality of work, as well as keeps and reinforces the systems approach whenever possible, stressing the interplay among different I-O psychology variables and constructs.

From the pioneering mixologist Harry Johnson, this timeless guide reveals the secrets to crafting the perfect cocktail and details hundreds of essential mixed drinks recipes. First published in 1882, Harry Johnson's New and Improved Bartender's Manual was the first how-to mixology guide and has since been an indispensable volume for anyone looking to master the art of crafting cocktails. Explore the most innovative drink recipes, from classic cocktails to uniquely crafted concoctions, and discover Harry Johnson's essential techniques and bartending tips in this meticulous guide. Proudly published by Vintage Cookery Books, this new edition features an introduction to mixed drinks by William Schimdt and an advisory excerpt from Joseph L. Haywood's Mixology (1898).

Active for over 40 years with the Communist Party of Canada, Bert Whyte was a journalist, an underground party organizer and soldier during World War II, and a press correspondent in Beijing and Moscow. But any notion of him as a Communist Party hack would be mistaken. Whyte never let leftist ideology get in the way of a great yarn. In Champagne and Meatballs--a memoir written not long before his death in Moscow in 1984--we meet a cigar-smoking rogue who was at least as happy at a pool hall as at a political meeting. His stories of bumming across Canada in the 1930s, of combat and comaraderie at the front lines in World War II, and of surviving as a dissident in troubled times make for compelling reading. The manuscript of Champagne and Meatballs was brought to light and edited by historian Larry Hannant, who has written a fascinating and thought-provoking introduction to the text. Brash, irreverent, informative, and entertaining, Whyte's tale is history and biography accompanied by a wink of his eye--the left one, of course.