Absinthe, Revised Ed.: A Contemporary Guide, Revised Edition

Wittels MS Ed, Betina J

ISBN 10: 1933108215 / ISBN 13: 9781933108216

Published by Fulcrum Publishing, 2008

About this Item

Seller Inventory # 1933108215-VB

Bibliographic Details

• Title: Absinthe, Revised Ed.: A Contemporary Guide, Revised Edition
• Publisher: Fulcrum Publishing
• Publication Date: 2008
• Language: English
• ISBN 10: 1933108215
• ISBN 13: 9781933108216
• Binding: paperback
• Edition: 2nd Edition
• Condition: As New

About this title

Synopsis

Absinthe is not a relic of the past; there is a vibrant and devoted contemporary scene focused exclusively around the notorious Green Fairy. Indeed, the liquor's lore piques the interest of many: Does the drink drive one to madness? Does it serve as a gateway to boundless creativity? Which is the best method for enjoying the drink-set aflame or chilled with ice and sugar? How can I get my hands on all of the beguiling absinthe antiques?

Answering these burning questions, authors Betina Wittels, Robert Hermesch, and T. A. Breaux, all astute absinthe connoisseurs, have updated their wildly successful book with an expanded historical section, new absinthe reviews to tantalize imbibers, sidebars peeking into various absinthe subcultures, stunning new imagery from both past and present, and much more. For those looking to begin their absinthe journey or for those who've been on the path for some time, this book is a must for those who fancy all things absinthe.

About the Author

Betina Wittels is a family psychotherapist in Tucson, Arizona. She is one of the leading vendors of absinthe antiques in the United States and is a broker for absinthe vendors worldwide. Robert Hermesch is a former book editor and teacher. Currently, he is a social worker and lives in Boston, Massachusetts. T. A. Breaux is a chemist and one of the leading experts on absinthe's chemical makeup. He is the founder of the Société International d'Absinthe, a rapidly growing worldwide organization that caters to absinthe connoisseurs.