Trader Vic's Book of Food and Drink
Trader Vic, Lucius Beebe, Victor Bergeron
Language: English
Pages: 276
ISBN: 0385066287
Format: PDF / Kindle (mobi) / ePub
3 of 3 people found the following review helpful
More than just a book on food and drink
By Steve Dietrich VINE VOICE on December 21, 2012
This is the classic gentleman's book of food and drink by one of America's finest hosts. It's all about parties with a traditional island flair.
The book is worth the price just for the Fish House punch recipie and discussion.
Lots of wonderful appetizers and such along with instructions on making and serving a wide variety of drinks, stocking the liquor cabinet etc
This is the original and brings to life a wonderful gneration of post WWII entertainment
Note that some of the ingredients have changed over the years Ron Mierto run is long gone so a substitute of another quality light brown rum is in order.
A caution too - this book was writtien when there was a lot higher tolerance of challenged driving. Some of the drinks are best shared with those who will be spending the night.
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of foods and vegetation and the varieties of food basically they are the same. The may vary, but luau of the Ha- waiian Islands has been discussed and commercialis not a custom of byan active living thing. Let me tell you a story about Tahiti and perhaps then you will understand why I have tried to capture the spirit of their feasting and fun-making for ized but a feast in Tahiti gone days. It is still you here on the mainland. The tale I am about to relate concerns native named Tomu
bioth 2 cups cooked breast oi chicken, thinly sliced 1 cup pineapple cubes 2 tablespoons cornstarch 3 tablespoons cold water Fry vegetables in oil in preheated seasonings and broth and bring to skillet. boil; Add stir in chicken and pineapple; cover and let steam a mo- 166 A Chinese Dinner in the Trader Vic Manner ment, then thicken with cornstarch mixed with cold water, stirring constantly. Serve piping hot. CHINESE PEAS WITH WATER CHESTNUTS 54 cup finely chopped raw pork
flavored olive oil. stand in the oil for several hours.) make the ready to salad. Add Now you're the ingredients as breaking the raw egg right onto the salad listed, Pour the lemon juice right onto the raw egg and toss the whole mixture thoroughly until each salad leaf is thoroughly coated. Then add the greens. croutons, toss again lightly, and serve at once. MY OWN FRENCH DRESSING We serve a rather interesting salad dressing here my at cret. little We saloon and the formula
rum. Cuban Rum: Only two islands in the Antilles distill in the same way— Cuba and Puerto^ Rico. They distill chiefly light, sweet and flavor. sugar or juice, hence- the very By means of a fine yeast culture careful distillation these people have made a very light and delightful liquor, unequaled for mild-flavored cocktails or highballs with soda or water. 38 About Booze Outstanding Brands: Bolero Caney Ron Extra Carta Carta Camp Camp (Dark) (Light) Havana Club Ron Ron
10-ounce glass with shaved ice; add two dashes of bitters. Shake rest of ingredients and pour over shaved ice. stirring so bitters are Insert bar spoon without not completely mixed in drink. Decorate with maraschino cherry. MARTINIQUE SWIZZLE The Frenchmen a very palatable recommend. 56 in and Martinique have developed which I heartily tasty swizzle Tall 2 ounces Martinique or dark Jamaica (Negiita 01 Red Heart) Ones rum 2 dashes Angostura bitteis ounce lemon 54 juice l