Born in a Russian village in 1831, Pyotr Smirnov relied on vodka to turn a life of scarcity and anonymity into one of immense wealth and international recognition. Starting from the back rooms and side streets of nineteeth-century Moscow, Smirnov exploited brilliant grassroots marketing strategies to popularize his products and ensconce his brand in the thirsts and imaginations of drinkers around the world. His vodka would be gulped in the taverns of Russia and Europe, be praised with accolades at world fairs, and become a staple on the tables of tsars. But his improbable ascent would be halted by the chaos of the Bolshevik Revolution, and only a bizarre set of coincidences—including an incredible prison escape by one of Smirnov’s sons in 1919—would prevent Smirnov’s legacy from fading into obscurity. Set against a backdrop of political and ideological currents that would determine the course of global events, The King of Vodka is much more than a biography of a humble serf who rose to create one of the most celebrated business empires the world has ever known. It is a work of sweeping narrative history on an epic scale.

With formidable scholarship and considerable dry wit, William Pokhlebkin, one of Russia's best-known historians sets out on the detective trail. His aim: to reveal the strange truth about his country's most famous tipple. The result is a triumph of historical deduction.

It began as poisonous rotgut in Medieval Russia—Ivan the Terrible liked it, Peter the Great loved it—but this grain alcohol “without distinctive character, aroma, taste, or color” has become our uncontested king of spirits. Over a th

“[Reed] has compiled here food-focused curiosities sprinkled with a dash of travel, a pinch of sass, and a whole load of recipes.” —Publishers Weekly Julia Reed, a master of the art of eating, drinking, and making merry, takes the reader on culinary adventures in places as far flung as Kabul, Afghanistan and as close to home as her native Mississippi Delta and Florida’s Gulf Coast. Along the way, Reed discovers the perfect Pimm’s Royale at the Paris Ritz, devours delicious chuletons in Madrid, and picks up tips from accomplished hostesses ranging from Pat Buckley to Pearl Bailey and, of course, her own mother. Reed writes about the bounty—and the burden—of a Southern garden in high summer, tosses salads in the English countryside, and shares C.Z. Guest’s recipe for an especially zingy bullshot. She understands the necessity of a potent holiday punch and serves it up by the silver bowl full, but she is not immune to the slightly less refined charms of a blender full of frozen peach daiquiris. And then there are the parties: shindigs ranging from sultry summer suppers and raucous dinners at home to a Plymouth-like Thanksgiving feast and an upscale St. Patrick’s Day celebration. This delightful collection of essays will show you how to entertain guests with style, have a good time yourself and always have that perfect pitcher of sangria ready at a moment’s notice. “If this doesn’t make you hungry, and thirsty, call the doctor, you are sick.” —Roy Blount Jr. “A voice that never loses its originality, freshness, and supreme wit.” —James Villas, author of Pig: King of the Southern Table and Crazy for Casseroles

Moonshine! A word that evokes images of America's outlaw heritage. Making moonshine has been such a huge part of our culture that many historians credit it as one of the cornerstones of our nations foundations. How to make moonshine? Is quite likely the very question that brought you here. A yearning to learn the traditions that are in danger of being forgotten in the modern, digital era. I wrote this book to pass along the knowledge that was taught to me in the hills of Kentucky over 30 years ago. Along the way though I developed my own style. I boiled down what I learned and created a simplified style that any beginner can follow. I've developed designs that can be used right in the comfort of you own kitchen or out back in the woods! The truth is that Moonshining, aka "Home Distilling" is a folk art that helped build this country. Together we can make it live again, and have a little fun in the process! And a quick thank you to all my readers who have helped make The Home Distiller the best selling book ever on the art and science of making moonshine. Shine On!

The biography of Paul Ricard—whose eponymous company Pernod Ricard produced and popularized pastis, an anise aperitif from his native Marseille—embodies a wonderfully rich business success story of the 20th century. Overcoming significant adversity amid the turmoil of the 1930s, Ricard built a renowned premium spirits brand, parlaying the beauty and mystique of Provence into a worldwide libation. A savvy marketer and maverick, Paul Ricard started a company in Marseille, France, to introduce pernod, the beloved local aperitif, to the world. With its striking, colorful branding that evoked sunny Provence, the company thrived until the arrival of World War II, when Ricard was forced to close down operations. Ever the entrepreneur, he pivoted to agriculture and built up a successful rice farm from scratch. After the war, Ricard rebuilt his brand anew and lay the groundwork for the global leader it is today. This is the story of Ricard’s extraordinary life, a timeless tale of adventure, business prowess, and endless adaptability. In addition to his successful spirits company, Ricard opened a popular racecar circuit; transformed Mediterranean islands into vacation destinations; and pursued his lifelong love of painting. With endless optimism, strategic acumen, and unwavering determination, Ricard navigated his way through turbulent political and economic times to create a successful business that has stood the test of time and now includes more than 35 international brands, from Absolut Vodka to Chival Regal.

Meet the bros who are making vegan sexy (and making eating animals weird) Think you could never go vegan? Think again. As this smart, funny and persuasive manifesto makes clear, you're already 90% vegan anyway. That's right--you already love animals and are slowly but surely eating less meat than you used to. With the insider tips and inspiring stories in this book, you'll be ready to go whole hog (see what we did there?) and eat vegan for good. Topics include: * How eating meat hurts your health and the planet (and is pretty close to eating your beloved pet for dinner) * A simple action plan for getting started * Don't Be an A**hole to Your Server, and other secrets for eating out * Who Cares If Honey Is Vegan?: Getting over perfectionism and purity by eating as cruelty-free as you can With a loyal online following that’s growing fast, the Bros are the new face of veganism--loud, proud, and fighting for a better world, one plate at a time.