Fruit Winemaking Quarterly,
January, 1988:
"...On all levels, Cindy has succeeded in pulling
together a truly amazing collection of winemaking history... For wine lovers
around the world, this is a book for your enjoyment, education, and fascination...
Like producers of heirloom fruits and vegetables, Cindy's A Sip Through
Time is an heirloom list of recipes... this book makes a great addition
to any winemaker's library...."
Better Winemaking, Summer,
1997:
"This delightful book... is a great value to any
winemaker who likes to stray from the usual batches of Cabernets and Chardonnays...."
Tournaments Illuminated
#121, Winter 1997:
"For the experienced brewer, or the brewer who is gaining
experience, A Sip Through Time offers a wealth of information and
resources collected in one convenient volume. I would recommend this book
to any brewer who has the basic skills and equipment, but is looking for
period recipes, and for the experienced period brewer who just wants a
ready reference."
Renaissance Magazine,
Vol. 1, issue #4, 1996:
"If you would like your historical cup to truly runneth
over, then few books will be as useful to you as A Sip Through Time..."
Randy Mosher for All About
Beer Magazine, 1996:
"...It is truly exciting to brew these old drinks, bringing
something rare and exotic back to life after all these dusty centuries.
A Sip Through Time is a real reanimator."
Recreating History, June/July
1996:
"This phenomenal compendium of period recipes contains
over 400 authentic, documented period brews, from ale to wormwood brandy.
It's a must for any serious brewer, no matter what period they portray."
Celebrator Beer News,
June/July, 1996:
"...the book can be enjoyed not only by beer scholars,
but also by those simply intrigued by delving into the past. The recipes
are in the language - and spellyng - of each period; that, and several
antique engravings and woodcuts give the book a special period flavor."
Brewing Techniques, November/December
1996.
"Over 400 authentic recipes for beer, mead, metheglin,
posset, liqueur, cider, perry, hypocras, and other brews you've never heard
of, from medieval times on... experimenters will get plenty of new ideas
from this book."
Bee Culture - November
1995:
"This book is a beekeeper's delight...If you are a maker
of any of these brews, this book should be in your library. And if you're
not, you will be after reading it."
Renaissance Herald - November
1995:
"This is a fun...book which contains over 400...documented
period recipes for Ale, Beer, Mead, metheglin, Cider, Perry, Brandy, Liqueurs,
Distilled Waters, Hypocras, Wines, Caudles, Possets, and Syllabubs. A Sip
Through Time is a valuable and entertaining reference tool that readers
will turn to again and again. A great gift for yourself or a friend..."
Ricardian Register, Winter,
1995:
"Ms. Renfrow, the author of Take a Thousand Eggs or
More, a Medieval cookbook, has now produced a similar work on potables,
from 1800 BC to modern times, or at lease to the time of the Hangoverians
- er, Hanoverians... this is a most interesting compilation of recipes,
with a useful herbal and glossary appended, and many illustrations from
old woodcuts."
Scum - #18, Summer 1995:
"Cindy Renfrow (of Take a Thousand Eggs
or More) has a new tome to her credit: A Sip Through Time, being
a collection of over 400 old brewing recipes, packed into 335 pages...I
highly recommend it for the experienced brewer/vintner/mead-maker..."