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| Author | : Salvatore Calabrese |
| Publisher | : Sterling Publishing Company |
| Total Pages | : 228 |
| Release | : 2008 |
| Genre | : Bartending |
| ISBN | : 1402753055 |
Cocktails are all about flavor. This recipe book features luscious concoctions including fruits (from apple and kiwi to pomegranate and strawberry); vegetables, including carrot and celery; herbs (rosemary, mint); and sweeteners such as honey and liqueurs.
| Author | : Tony Conigliaro |
| Publisher | : Ten Speed Press |
| Total Pages | : 226 |
| Release | : 2013-07-16 |
| Genre | : Cooking |
| ISBN | : 1607745682 |
From one of the world's leading authorities on "modernist mixology" comes this revolutionary new approach to drink-making, with more than sixty recipes for wildly creative, genre-bending cocktails. The right cocktail is more than just a drink. It's the perfect combination of scent, color, sound, and taste. Utilizing a broad spectrum of influences—including gastronomy, perfumery, music, art, and design—Tony Conigliaro has established himself as one of the most innovative and thought-provoking mixologists in the world. In The Cocktail Lab, Tony presents his best and boldest creations: drinks like the Vintage Manhattan, Dirty Martini by the Sea, and Cosmo Popcorn. These recipes will not only redefine your understanding of what a cocktail can be; they will also inspire you to become a more confident and creative drink maker.
| Author | : Julie Reiner |
| Publisher | : Grand Central Life & Style |
| Total Pages | : 399 |
| Release | : 2015-05-05 |
| Genre | : Cooking |
| ISBN | : 1455581607 |
A Craft Cocktail book for the rest of us by the top female mixologist in the country. Julie Reiner, the co-owner of The Clover Club in Brooklyn and The Flatiron Lounge in Manhattan, has written a book that provides inspiration for the rest of us, not only the cocktail geeks. She wants to balance the needs of the everyday drinker with those of the passionate mixologist. Recipes are organized around seasonality and occasion, with different events and themes appropriate to the specific time of the year. Each section will include a mixture of holiday-inspired drinks, classic cocktails, and innovative new drinks, all along with fun cocktail lore. Tricks, tips, and techniques -- such as batching and infusions, tools of the trade, notes on spirit types, and easy substitutions to utilize what you already have on hand -- will round out the amazing amount of information in Reiner's book.
| Author | : Andrew Dornenburg |
| Publisher | : Hachette UK |
| Total Pages | : 805 |
| Release | : 2009-07-31 |
| Genre | : Cooking |
| ISBN | : 0316077976 |
Winner of the 2007 IACP Cookbook of the Year Award Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits Winner of the 2006 Georges Duboeuf Wine Book of the Year Award Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.
| Author | : Peter Coucquyt |
| Publisher | : Mitchell Beazley |
| Total Pages | : 1384 |
| Release | : 2020-10-01 |
| Genre | : Cooking |
| ISBN | : 1784726400 |
"We build tools to create culinary happiness" - Foodpairing.com "There is a world of exciting flavour combinations out there and when they work it's incredibly exciting" - Heston Blumenthal Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well. Contributors: Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru Andoni Luiz Aduriz - Mugaritz - Spain Heston Blumenthal - The Fat Duck - UK Tony Conigliaro - DrinksFactory - UK Sang Hoon Degeimbre - L'Air du Temps - Belgium Jason Howard - #50YearsBim - UK/Caribbean Mingoo Kang - Mingles - Korea Jane Lopes & Ben Shewry - Attica - Australia Virgilio Martinez - Central - Peru Dominique Persoone - The Chocolate Line - Belgium Karlos Ponte - Taller - Venezuela/Denmark Joan Roce - El Celler de Can Roca - Spain Dan Barber - Blue Hill at Stone Barns - USA Kobus van der Merwe - Wolfgat - South Africa Darren Purchese - Burch & Purchese Sweet Studio - Melbourne Alex Atala - D.O.M - Brazil María José San Román - Monastrell - Spain Keiko Nagae - Arôme conseil en patisserie - Paris
| Author | : Maggie Hoffman |
| Publisher | : Ten Speed Press |
| Total Pages | : 162 |
| Release | : 2019-03-19 |
| Genre | : Cooking |
| ISBN | : 0399582533 |
A hip, accessible guide to batch cocktail-making for entertaining, with 65 recipes that can be made hours—or weeks!—ahead of time so that hosts and hostesses have one less thing to worry about as the doorbell rings. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BUZZFEED As anyone who has hosted a dinner party knows, cocktail hour is the most fun part of the evening for guests—but the most stressful for whomever is in charge of keeping the drinks flowing. The solution, though, is simple: batch it! In this fun collection, Maggie Hoffman offers 65 delicious and creative cocktails that you don't have to stir or shake to order; rather, they are designed to stay fresh when made ahead and served out of a pitcher. Recipes such as Tongue in Cheek (gin, Meyer lemon, thyme, Cocchi Rosa), Friendly Fires (mezcal, chile vodka, watermelon, lime), Birds & Bees Punch (rum, cucumber, green tea, lemon), and even alcohol-free options are organized by flavor profile—herbal, boozy, bitter, fruity and tart, and so on—to make choosing and whipping up a perfect pitcher of cocktails a total breeze.
| Author | : David Solmonson |
| Publisher | : Workman Publishing |
| Total Pages | : 417 |
| Release | : 2014-07-29 |
| Genre | : Cooking |
| ISBN | : 0761181385 |
It’s a system, a tool kit, a recipe book. Beginning with one irresistible idea--a complete home bar of just 12 key bottles--here’s how to make more than 200 classic and unique mixed drinks, including sours, slings, toddies, and highballs, plus the perfect Martini, the perfect Manhattan, and the perfect Mint Julep. It’s a surprising guide--tequila didn’t make the cut, and neither did bourbon, but genever did. And it’s a literate guide--describing with great liveliness everything from the importance of vermouth and bitters (the “salt and pepper” of mixology) to the story of a punch bowl so big it was stirred by a boy in a rowboat.
| Author | : Dylan March |
| Publisher | : Castle Point Books |
| Total Pages | : 162 |
| Release | : 2017-03-07 |
| Genre | : Cooking |
| ISBN | : 1250159326 |
From the outrageously potent to the ganja-infused, the recipes in this book are an adventure in of themselves. Leave your go-to gin and tonic behind and shake up your next gathering with cocktails that pack an extra punch. Craft an elegant and powerful drink using high-proof liquors, and explore the intoxicating flavor of absinthe. Whip up one of our delicious marijuana-infused concoctions for the perfect cross-fade, or pick up the drama with some flaming shots or vaporized liquor. Regardless of your tastes, The Book of Dangerous Cocktails will have you drinking on the edge.
| Author | : Kevin Liu |
| Publisher | : Kevin Liu |
| Total Pages | : 256 |
| Release | : 2013 |
| Genre | : Cooking |
| ISBN | : 0615766382 |
Think of It as Your PhD in Drinking. In Craft Cocktails at Home, you'll embark upon a one-of-a-kind journey as you learn how to make some of the world's most innovative, unique, and delicious cocktails. Taste scientists, engineers, and talented bartenders with decades of experience all contributed their expertise to create this must-have guide for novices and professionals alike. Ever wondered what makes water taste good? Curious about what really happens during the barrel-aging process? Interested in which "molecular" ingredients have the best texture? These questions and more, answered inside. With 250 pages and 65 recipes
