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Victor J. Bergeron or Trader Vic started out running a small bar in Oakland California called Hinky Dinks. In the late 1930s, in order to bring in more clientele, he brought in all sorts of Pacific Islands flotsam and jetsam, and began to popularize rum based drinks. During the second world war, with the war in the Pacific, many visiting service personel gave him ideas about expanding his menu and drinks. Soon he became Trader Vic, and then opened the big restaurant in San Francisco in the late 1940s, when this book was first published. Right off, being a barman, he goes into what it takes to have a decent home bar set up. What hard liqour should be on hand, and in what quanity. Also he's very careful to stress not inbibing too much, otherwise you'll not have much fun. There are many recipes for drinks of all kinds, cocktails, punches, slings,fruit based drinks, and those that he developed. He of these has a TV after it. Then he goes on to talk about Hawaiin luas, and making a party like one. He also covers Chinese style barbecue and cooking techniques, and has some nice recipes for various Oriental and Pacific Island themed dishes. The illustrations in my autographed first edition are a treat. This is a must have book for anyone interested in the history of cooking in America, the history of the San Francisco Bay Area, the history of a successful bussiness man and chef, and because this book started it all. The restaurants, food lines, cooking books, giftware over a worldwide empire that exists long after Trader Vic passed on. Great fun!Read full review
If you ever visited any Trader Vic's and had a famous drink like Scorpion Bowl with gardenia floating on top or the wonderful crab melt among others, this book will take you right back. One of my favorite places and had special memories for my parents. Excited to make the drinks at home and serve in one of the ceramic coconut glasses from my parent's collection!
Verified purchase: Yes | Condition: Pre-owned
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