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| Advertise Your Company Here |
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| Clif Bar - Natural Energy |
The inspiration to create an energy bar occurred during a day-long, 175-mile bike ride with my buddy Jay. We’d been gnawing on some “other” energy bars all day. Suddenly, despite my hunger, I couldn't take another bite. I thought, "I could make a better bar than this!" That’s the moment I now call “the epiphany.” Two years later, after countless hours in Mom's kitchen, the CLIF BAR became a reality. And the mission to create a better-tasting energy bar was accomplished. Thanks, Mom!
www.clifbar.com |
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ads@shoppalmsprings.com
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A bar is the counter where drinks are mixed by a bartender, mainly in hotels, taverns and pubs. This term is applied as a synecdoche to drinking establishments called bars.
Bars may also be found in restaurants, private homes, corporate offices, cruise liners, and so on.
Bars typically store a variety of liquors and other, nonalcoholic beverage ingredients, and are organized to facilitate the bartenders' efficiency. They may also have areas for the storage of snack foods.
It is thought that the method of serving from a bar was invented by Isambard Kingdom Brunel, the great Victorian engineer, as a means of more quickly serving the sudden rush of customers caused by passenger trains arriving at the terminus of the Great Western Railway. Before then, the only method known was to wait at tables. If this is true, then the first bar would have been installed at the Great Western Hotel on Paddington Station, London.
Counters for serving other types of food and drink are sometimes also called bars. Examples include salad bars, sushi bars, and sundae bars. -Wikipedia.org |
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| Categories that start with the letter,"B": |
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Complete Book of Mixed Drinks, The (Revised Edition): More Than 1,000 Alcoholic and Nonalcoholic Cocktails
by Anthony Dias Blue (Author) |
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With more than 100 new recipes for cocktails, mixed drinks, and nonalcoholic beverages, this revised edition of Anthony Dias Blue's classic guide fills us in on what we need to know:
* How to stock a bar, listing alcoholic and nonalcoholic beverages by probable frequency of use.
* Bar and cocktail definitions -- learn the difference between a julep and a smash, a toddy and a flip.
* Calorie charts, mixology tips, and illustrated descriptions of glasses.
Organized by spirit, each chapter is introduced by an accessible and eloquent essay. Discover more than 1,000 recipes for cocktails, categorized by Classics, Creative Concoctions, Signature Drinks, and Tropical Drinks -- everything from the popular Martini and the Coco Loco to Trader Vic's West Indies Punch, a Midori Sour, and a Velvet Hammer.
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Publisher: Morrow Cookbooks; Revised edition (October 22, 2002)
Product Dimensions: 9 x 5 x 1 inches
Pages: 384 |
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| Anthony Dias Blue is the author of several books, including The Complete Book of Mixed Drinks and American Wine: A Comprehensive Guide. For twenty years he has been Wine and Spirits editor of Bon Appétit. His reviews have appeared in magazines and newspapers across the country, including Wine Spectator, Robb Report, epicurious.com, American Way, and Decanter. Mr. Blue's Lifestyle Minute is broadcast several times daily on CBS radio. He lives in California. |
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