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Beam, Straight Up: The Bold Story of the First Family of by Fred Noe, Jim Kokoris

By Fred Noe, Jim Kokoris

An insider's examine the Jim Beam model, from a seventh new release grasp Distiller

Written via the seventh new release Beam friend and grasp Distiller, Frederick Booker Noe III, Beam, immediately Up is the 1st ebook to be written by means of a Beam, the kinfolk in the back of the 217-year whiskey dynasty and makers of 1 of the world's best-selling bourbons. This e-book positive factors relations historical past and the evolution of bourbon, together with Fred's storied formative years "growing up Beam" in Bardstown, Kentucky; his transition from the bottling line to popular international bourbon ambassador; and his precious enterprise insights on the right way to preserve and develop a respected brand.

* comprises info of Fred Noe's lifestyles at the street, spreading the bourbon gospel
* Describes Fred's trip to changing into the face of 1 of America's so much iconic brands
* stocks an easy primer on how bourbon is made
* bargains cocktail and foodstuff recipes

For somebody in need of a backstage examine Jim Beam, and an figuring out of the bourbon undefined, Beam, instantly Up will element the kin company, and its position in assisting to form it.

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Extra resources for Beam, Straight Up: The Bold Story of the First Family of Bourbon

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Roll one piece of the dough out with a rolling pin to about ¼ inch thick. Cut the dough to fit 2 of the tartlet pans. Gently press the dough into each pan and trim the pastry flush with the pans to create a neat appearance. Roll the other half of the dough and line the remaining tartlet pans. Place the baking sheet into the oven and bake until light brown, 12 to 15 minutes. Put the tartlets on a cooling rack and let cool before removing the baked crusts from each pan. 60 61 cambozola pear cream tart makes 6–8 Ripe pears and the flavor of Cambozola cheese meld together in a delicate, melt-in-your-mouth toasted servings walnut–crust tart.

I can still taste my favorite delicious ingredients. Take time to practice potpies and the cherry turnover Mom used and master the techniques of making your to make. I learned the techniques of making favorite pastry dough for potpies and cherry pastry dough by practicing. Soon I started to turnovers. mix, roll, and layer all sorts of flaky dough 57 BAKED POMODORO DUMPLINGS ON AN OLIVE SALAD 58 CAESAR TARTLETS WITH SWEET GARLIC-BUTTER CRUSTS 60 CHILI-GRILLED EGGPLANT AND SWEET ROASTED PEPPER TARTLETS IN POPPY SEED SHELLS 62 CAMBOZOLA PEAR CREAM TART 64 ONION AND SHERRY CREAM TURNOVERS 67 SWEET POTATO, GOLDEN RAISIN, AND CRANBERRY STRUDEL 69 SEAFOOD STRUDEL 70 FINGERLING POTATO AND CRISPY BACON PIZZAS 72 ROASTED RED PEPPER CRÉME FRAÎCHE QUICHE 74 CHÉVRE QUICHE WITH RED AND GREEN GRAPES 76 SPINACH AND FETA DOUBLE-CRUST PIE 79 DEEP-DISH CURRIED VEGETABLE POTPIES WITH DRIED FRUITS 81 GRILLED-VEGETABLE GALETTE 55 56 baked pomodoro dumplings on an olive salad makes 6 servings A pretty visual presentation and the delicious flavor of warm tomatoes in crunchy phyllo nestled on top of a Greek-influenced olive salad make this perfect for a first course!

Place the other disc of bottom of a baking sheet with parch- dough on top of the onions and gently ment paper or a nonstick baking mat. press down the edges, sealing the two Stir the flour, baking powder, baking discs together. Lift the sandwiched disc I like using a sharp chef’s knife for cutting the scones. Push down into the scones quickly, rocking the knife back and forth, like cutting wedges of a pizza. Clean the knife between each cut by running it under hot water. This ensures the knife does not stick to the dough and the scones are neat in appearance.

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