The Bompas Parr Cocktail Book
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| Author | : Sam Bompas |
| Publisher | : Rizzoli Publications |
| Total Pages | : 130 |
| Release | : 2019-10-01 |
| Genre | : Cooking |
| ISBN | : 1911624849 |
Already responsible for giving jello a 21st-century makeover, the boys at Bompas & Parr now focus their attention on the perennially popular cocktail. But of course with an extra-special twist. "[This book] will make you smart, able to comprehend the cocktail long before you reach for a shaker, and primed to mix a fine drink once you do." -- The New York Times Sam and Harry take us on a rollercoaster journey through the wonderful world of fizzes, smashes, juleps, shrubs, and fixes. Classics, new kids on the block, and crazy concoctions are all to be expected, but the boys also provide advice on the all-important presentation, the ingredients, getting the ice just right, and, of course, how to host a show-stopping event. Veterans of successful alcoholic adventures such as "Alcoholic Architecture" a walk-in cloud of breathable G&T) and the "Architectural Punchbowl" (a uilding flooded with enough Courvoisier Punch for 25,000 people!), Bompas Parr will ensure you create a cocktail night to remember.
| Author | : Sam Bompas |
| Publisher | : Sterling Publishing (NY) |
| Total Pages | : 0 |
| Release | : 2011 |
| Genre | : Cookbooks |
| ISBN | : 9781402784804 |
Bompas and Parr are purveyors of wildly creative gelatin delights and present some of their finest recipes here. These treats are known as "gelatin" in the U.S., but are commonly called "jelly" elsewhere.
| Author | : Benny Briga |
| Publisher | : Artisan Books |
| Total Pages | : 225 |
| Release | : 2021-06 |
| Genre | : Cooking |
| ISBN | : 157965875X |
Artisanal, healthy, fresh, foraged, sometimes fermented, and always photogenic - that's gazoz. Once a product only of the street stalls of Israel, gazoz, the delicious sparkling soda drink, is growing in popularity the world over. Made with soda water; natural fruit syrups; and fresh fruits, herbs, and spices, it's a drink that's equal parts feel good and good for you. In eight chapters covering the base recipes for the drink - whether made with fruit, vegetables, herbs, or even chocolate - readers will learn to make gazoz at home and also to customise the recipes with seasonal ingredients. Author Benny Briga is the chef who revived the gazoz trend in Israel, bringing the drink a fresh and natural perspective. With no preservatives or unnatural ingredients, gazoz is a beverage on trend with the way people want to drink today.
| Author | : Caitlin Freeman |
| Publisher | : National Geographic Books |
| Total Pages | : 0 |
| Release | : 2013-04-16 |
| Genre | : Cooking |
| ISBN | : 1607743906 |
Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces. From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian’s well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelées, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces. Taking cues from modern art’s most revered artists, these twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne Thiebaud, and more. Featuring an image of the original artwork alongside a museum curator’s perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), Modern Art Desserts will inspire a kitchen gallery of stunning treats.
| Author | : Sother Teague |
| Publisher | : Media Lab Books |
| Total Pages | : 0 |
| Release | : 2018-08-28 |
| Genre | : Cooking |
| ISBN | : 9780998789842 |
Sother Teague, one of New York’s most knowledgeable bartenders and Wine Enthusiast's Mixologist of the Year (2017), presents a brief history of both classic and lesser-known spirits with modern-day wit and old-school bar wisdom, accompanied by easy-to-mix drink recipes you’ll soon commit to memory. Better than bellying up to some of the world’s best bars with a veteran bartender, this series of essays and conversations on all things alcohol aims to reveal how the joy of drinking changed both history and culture?and will likely inspire you to make a little history of your own. After all, no retelling of a great caper or revolutionary event ever started with the phrase, “So a bunch of guys are all eating salad...”. This hardcover collection of timeless tips, insight from industry pros and 100+ recipes is more than just a cocktail book: It’s a manifesto for living a more spirited life.
| Author | : Lily Jones |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2012 |
| Genre | : Baked products |
| ISBN | : 9780857864413 |
Canongate's first cookery title - a baking book by the only rock'n'roll baker in the business.
| Author | : Amy Zavatto |
| Publisher | : HarperCollins |
| Total Pages | : 149 |
| Release | : 2017-10-05 |
| Genre | : Cooking |
| ISBN | : 0008279608 |
Do your ears perk up when you hear the telltale pop of a prosecco bottle? Do you think every drink is just a little bit nicer with bubbles? Prosecco is no longer just a sparkling wine, it’s a cultural phenomenon, a party in a glass.
| Author | : Roald Dahl |
| Publisher | : |
| Total Pages | : 61 |
| Release | : 1996 |
| Genre | : Cookery |
| ISBN | : 9780099724216 |
From Willy Wonka's Nutty Crunch Surprise to the mound of mysterious spare ribs consumed by Hansel and Gretel in RHYME STEW, food has always been an essential ingredient in Roald Dahl's writing for children. Now there's a unique cook book which Dahl fans will devour. His wife, Felicity Dahl, has created a practical guide to making some of the scrumptious and wonderfully disgusting dishes which appear in Roald Dahl's books. In ROALD DAHL'S REVOLTING RECIPES there's something intriguing for every occasion, from a simple lunch to a birthday feast. Everyone will relish cooking and eating these amazing recipes whether it be Stink Bugs' Eggs, The Enormous Crocodile or Bruce Bogtrotter's sensational chocolate cake! Quentin Blake's wickedly funny illustrations capture Dahl's sense of fun perfectly and Jan Baldwin's photographs offer a tantalizing promise of the treats in store. ROALD DAHL'S REVOLTING RECIPES is a unique book which Dahl fans of all ages will devour. It is the ULTIMATE treat.
| Author | : Adrienne Stillman |
| Publisher | : Phaidon Press |
| Total Pages | : 0 |
| Release | : 2020 |
| Genre | : Cooking |
| ISBN | : 9781838661618 |
Spirited is a global celebration of cocktails: iconic classics, cutting-edge concoctions, and lesser-known regional favorites. It spotlights recipes for drinks from 60 countries over 500 years, each with details of the era, locale, bar, or person who inspired or created it. With its contemporary design, photographs, infographics, and essays about cocktail culture, this is the most important book of cocktails researched and collected for the home drink maker. From flips and sours to tiki drinks and punches, Spirited is authoritative and accessible, and perfectly distills the cocktail's distinctive essence.
| Author | : Bee Wilson |
| Publisher | : Basic Books |
| Total Pages | : 369 |
| Release | : 2019-05-07 |
| Genre | : Social Science |
| ISBN | : 0465093981 |
An award-winning food writer takes us on a global tour of what the world eats--and shows us how we can change it for the better Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills--diabetes and heart disease are on the rise everywhere on earth. This is a book about the good, the terrible, and the avocado toast. A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how this food revolution has transformed our bodies, our social lives, and the world we live in.
