This first-of-its-kind volume features 40 ways to make a classic martini, 60 nouveau concoctions and a directory of the world's best martini lounges. Here, readers will discover the finer points of gin versus vodka, olive versus twist, shaken versus stirred, as well as brands of liquor, ratios of ingredients and every facet of this highly ritualized and specific cocktail. Also included are looks at and recipes for the weird and wonderful new offspring of the martini renaissance: chocolate and espresso martinis, the Cajun Combustion Engine, Martini Navratilova, Very Berry Martini, Pasini Express, Berlin Station Chief and many more. With sidebars featuring quotes from literature, toasts and historical points of interest, plus photos recalling great martini moments in film, politics, culture and advertising, Shaken Not Stirred is a fabulous celebration of a classic and very au courant international tradition.

The author tells her story of surviving breast cancer and chemotherapy with humor.

How do James Bond’s X-ray glasses work, the ones he uses to see whether the lady at the roulette table has a pistol concealed in her underwear? Is it really possible to launch oneself into the air and catch up with a plane that is free-falling towards the earth? Or to shoot down a helicopter with a pistol? In this lively and informative book, Germany's boldest physics professor Metin Tolan analyses the stunts and gadgets of the 007 films and even answers the question of all questions: Why does Bond drink his vodka martini shaken, not stirred? "So much entertaining science is a rare thing." Spiegel Online

Readers can explore James Bond creator Ian Fleming’s writing on the pleasures of drinking and mix themselves fifty delicious cocktails from recipes inspired by his books and developed by award-winning London bar, Swift. Both Bond and Fleming were partial to a stiff drink. In both fiction and real life, cocktails were an important and well-chosen accompaniment to adventure and daring and often relaxing. Fleming made the Martini famous with Bond’s ritual of always ordering it “shaken, not stirred”. But in every James Bond book a wide selection of strong, sophisticated and carefully crafted drinks are essential details to the story. The recipes in Shaken are divided into five categories: Straight Up; On the Rocks; Tall; Fizzy; and Exotic. Sip on inventions such as Smersh, Moneypenny, That Old Devil M and Diamonds Are Forever, as well as classic Bond cocktails such as the Vesper—and, of course, the Dry Martini. Each recipe is illustrated by a stunning full-color photo of the drink and wonderful extracts from Fleming’s writing—taken from the passage where the drink was featured or a place, character, or plot that inspired it. Shaken features a foreword written by the novelist’s nephew, Fergus Fleming, as well as plenty of his writing on whisky, gin, rum, and other spirits.

Humorous letters to various organizations and their replies.

He was the first celebrity chef, the swashbuckling cook who crossed the high seas, on a BBC budget, communicating his love of food to millions of viewers. Make a wonderful dish and have a bloody good time: that was the criteria of Keith Floyd's mission (a mission that lasted several decades). Along the way he inspired a generation of men to get into the kitchen. After starting out in a hotel kitchen in Bristol, he made and lost fortunes, was married four times, and dealt with a level of fame that bemused him. Now, in his honest and revealing memoir, completed just before he died, Keith reflects on the ups and downs of his career. Above all, the much loved, often copied, Keith Floyd whooshes the reader through his adventures, from the hilarious to the downright lunatic. As irrepressible, funny and charming as Keith himself, Stirred But Not Shaken is a must-read for anyone who loves life, food, women . . . and a quick slurp.