Books about Tequila from Amazon.com

The Margarita It’s the drink that puts the "happy" in happy hour. A beguiling elixir of tequila, citrus, and sweetness that’s guaranteed to go down easy—and put a smile on your face.

The Classic Margarita—perhaps named after Margarita Sames, or maybe Margarete, a descendent of Ponce de Leon, but do we really care?—is a delectable blend of tequila, simple syrup, Cointreau, and lime and lemon juices. But as cocktail designer extraordinaire Kim Haasarud proves in this fantastic little guide, the Classic is just the starting point for margarita bliss. Open the book, and you’ll discover 101 heavenly margarita recipes—one for every season, every mood, and every occasion.

All your favorite margarita variations are here. You can chill out with a frozen Strawberry Margarita. Get romantic with an exotic Passionfruit Margarita. Or "berry" yourself in the fruity delights of a delicious Raspberry Margarita. But Haasarud also gives you lots of new and exciting margarita choices. You can take a cocktail party to new heights with the sophisticated Sake Margarita. Tame fiery foods with the refreshing Sweet Ginger Margarita. Or finish off a meal with a divine Hazelnut Margarita or an espresso-infused Margarita du Café.

So invite some friends, get out your shaker, and ready the glasses. With a little help from this book, you’ll be in Margaritaville in no time.

Kim Haasarud bartended her way through college and in 2002 founded Liquid Architecture, a firm that creates signature drinks and bar concepts. Her clients have included Fox Searchlight, Warner Brothers, HBO, Comedy Central, Maxim, the Tribeca Film Festival, Absolut Vodka, Jameson Irish Whiskey, and the Cheesecake Factory. She also writes the "West Coast Cocktails" column for Slammed magazine, a restaurant trade journal. Her Web site is liquid-architecture.com.

Alexandra Grablewski is a well-known food and beverage photographer whose work has appeared in Gourmet, Martha Stewart Living, Real Simple, Better Homes and Gardens, and Wine Spectator as well as in many books..
Price: $8.62 [Notify me when price goes down.]

Web and reality television celebrity Tila Tequila, the "Madonna of MySpace" (Time) bares her secrets in this provocative and playful guide to love, relationships, sex, fame, and being the life of the party -- just in time to spice things up this holiday season.

The ways to celebrity are myriad, but in just two years, Tila Tequila has quite possibly become THE symbol of stardom in today's digital age. With upwards of three million MySpace pals and thanks to MTV's A Shot at Love with Tila Tequila, the twenty-six-year-old sexy siren has become nothing less than a cultural icon. Tila's taboo-bending lack of inhibition has made her a trailblazer for the times, and there's no signs of slowing down this feisty four-foot-eleven wild child whose combination of sex appeal and accessibility has made her popularity unparalleled.

Hooking Up with Tila Tequila takes an exclusive and entertaining look beyond the virtual pin-up -- past the mischievous glint in her eye and sultry curve of her hip -- to the real-life Tila. In her own outrageously candid words, she tackles a variety of subjects from making it big to getting what you want in bed -- and out of it! Also included are real questions from her millions of fans, and Tila's unique brand of truthful advice, as she says, "Tequila-style." Filled with stunning never-before-seen photographs from Tila's private collection, Hooking Up with Tila Tequila delivers the scoop on everything her fans want to know -- and reveals the true story of how a fearless and determined Vietnamese ex-model used the Internet to earn the recognition that most people only dream about..
Price: $17.16 [Notify me when price goes down.]

Everything in Texas is bigger...even murder.

Meet Tres Navarre ..tequila drinker, Tai Chi master, unlicensed P.I., with a penchant for Texas-size trouble.

Jackson "Tres" Navarre and his enchilada-eating cat, Robert Johnson, pull into San Antonio and find nothing waiting but trouble. Ten years ago Navarre left town and the memory of his father's murder behind him. Now he's back, looking for answers. Yet the more Tres digs, trying to put his suspicions to rest, the fresher the decade-old crime looks: Mafia connections, construction site payoffs, and slick politicians' games all conspire to ruin his homecoming.

It's obvious Tres has stirred up a hornet's nest of trouble. He gets attacked, shot at, run over by a big blue Thunderbird—and his old girlfriend, the one he wants back, turns up missing. Tres has to rescue the woman, nail his father's murderer, and get the hell out of Dodge before mob-style Texas justice catches up to him. The chances of staying alive looked better for the defenders of the Alamo.....
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Parts One and Two of "Tequila Junction" detail a foreign power's hidden assault on the Americas While the assault's objective is political, much of its support comes through local commodity trading (mostly in drugs). That makes it a well-veiled variant of 4th-Generation Warfare (that which is fought in the political, economic, psychological, and martial arenas simultaneously). Undermining this assault before it can too drastically influence the heartland will take deploying lone U.S. infantry squads to isolated Combined Action Platoons (those shared with host-country police and soldiers) and patrol bases in Colombia, Panama, and possibly even Mexico. Part Three has the unconventional warfare techniques that the U.S. squads will need to survive many times their number of drug traffickers and narco-guerrillas. These techniques have been derived from the counterinsurgency methods of the Vietnamese, Chinese, Japanese, and Iranian armies (those with the most cultural predisposition toward 4GW). "Tequila Junction" is the first narco-counterinsurgency manual to be published in the U.S., so its proposals could help to turn the tide in Afghanistan..
Price: $9.41 [Notify me when price goes down.]

Sofia comes from a family of storytellers Here are her tales of growing up in the barrio, full of the magic and mystery of family traditions: making Easter cascarones, celebrating el Dia de los Muertos, preparing for quincea–era, rejoicing in the Christmas nacimiento, and curing homesickness by eating the tequila worm. When Sofia is singled out to receive a scholarship to an elite boarding school, she longs to explore life beyond the barrio, even though it means leaving her family to navigate a strange world of rich, privileged kids. It's a different mundo, but one where Sofia's traditions take on new meaning and illuminate her path..
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Al Lucero, owner of Marias Restaurant in Santa Fe, has served up his nationally acclaimed, authentic margaritas for nearly 20 years. In this revised edition of The Great Margarita Book, Al offers more than 85 of his special formulas along with profiles of more than 75 premium tequilas, including discussions of the all-important blue agave and methods of tequila production, classification, and labelling..
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The array of bottles is impressive, their contents finely tuned to varied tastes. But they all share the same roots in Mesoamerica's natural bounty and human culture. The drink is tequila—more properly, mescal de tequila, the first mescal to be codified and recognized by its geographic origin and the only one known internationally by that name. In ¡Tequila! A Natural and Cultural History, Ana G. Valenzuela-Zapata, the leading agronomist in Mexico's tequila industry, and Gary Paul Nabhan, one of America's most respected ethnobotanists, plumb the myth of tequila as they introduce the natural history, economics, and cultural significance of the plants cultivated for its production. Valenzuela-Zapata and Nabhan take you into the agave fields of Mexico to convey their passion for the century plant and its popular by-product. In the labor-intensive business of producing quality mescal, the cultivation of tequila azul is maintained through traditional techniques passed down over generations. They tell how jimadores seek out the mature agaves, strip the leaves, and remove the heavy heads from the field; then they reveal how the roasting and fermentation process brings out the flavors that cosmopolitan palates crave. Today in Oaxaca it's not unusual to find small-scale mescal-makers vending their wares in the market plaza, while in Jalisco the scale of distillation facilities found near the town of Tequila would be unrecognizable to old José Cuervo. Valenzuela-Zapata and Nabhan trace tequila's progress from its modest beginnings to one of the world's favored spirits, tell how innovations from cross-cultural exchanges made fortunes for Cuervo and other distillers, and explain how the meteoric rise in tequila prices is due to an epidemic—one they predicted would occur—linked to the industry's cultivation of just one type of agave. The tequila industry today markets more than four hundred distinct products through a variety of strategies that heighten the liquor's mystique, and this book will educate readers about the grades of tequila, from blanco to añejo, and marks of distinction for connoisseurs who pay up to two thousand dollars for a bottle. ¡Tequila! A Natural and Cultural History will feed anyone's passion for the gift of the blue agave as it heightens their appreciation for its rich heritage..
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