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Author: James Waller
Publisher: Harry N. Abrams
ISBN: 9781584795292
Category : Cooking
Languages : en
Pages : 0
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Book Description
Discusses the hows and whys of pairings, and offers menus for a variety of themes and occasions. This book covers the basics of eating while drinking: why certain kinds of food work better with alcohol than others. It also talks about great bar snacks, wine and cheese pairings, champagne toasts, martini menus and cocktail parties.
Author: James Waller
Publisher: Harry N. Abrams
ISBN: 9781584795292
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Discusses the hows and whys of pairings, and offers menus for a variety of themes and occasions. This book covers the basics of eating while drinking: why certain kinds of food work better with alcohol than others. It also talks about great bar snacks, wine and cheese pairings, champagne toasts, martini menus and cocktail parties.
Author: James Waller
Publisher:
ISBN: 9781584796190
Category :
Languages : en
Pages :
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Book Description
A special three-book set exclusively available to Amazon.com customers: three essential titles for wine and cocktail afficionados from the master ofDrinkology. Perfectly mixed cocktails deserve their reputation as the key element of any great party.Drinkologyis an elegantly packaged, entertainingly written, and easy-to-use guidebook for the budding bartender and the experienced mixologist alike. Contained herein are the techniques and secrets anyone needs to create classic cocktails and cutting edge concoctions. James Waller has meticulously tested the recipes for 450 drinks, from such standards as the Gimlet and Gin and Tonic to nostalgic faves like the Singapore Sling and Pink Lady.Drinkologyalso includes sections on frozen blender drinks, hot drinks, party punches, and nonalcoholic cocktails, as well as practical information on setting up a home bar and preparing for parties. Designed to be used at the barprint-tabbed pages let the drinkmaker quickly find recipes, organized by liquor, while a waterproof Kivar cover protects it from spills. Its compact size and sewn binding allow it to lie flat, while a ribbon marker keeps tabs of your favorite cocktail. Fully indexed and with a glossary of bartending terms,Drinkologyalso features playful instructional art and illustrations by Glenn Wolff. In a restaurant, do you always let somebody else order the wine? When you hear someone say, "Sherry," do you think, "Who's she?" Does trying to recall the difference between a Pinot Noir and a Pinot Gris defeat you? Does selecting a wine from a wine shop's shelves unnerve you? Suffer no more. WithDrinkology WINE, James Waller, author of the successful cocktail handbookDrinkology, offers a guide to understanding wine that's written with youthe novice oenophilein mind. Witty and accessible,Drinkology WINEbegins with a basic wine vocabulary. To explain how wine is made, Waller then takes you on a visit to a working winery. He demystifies wine tasting, showing you how to do it just like a pro. Chapters on red and white wine grapes and on sparkling wines equip you with fundamental knowledge. And Waller's tour of the wine world is conducted from your local wine shop: the place you're most likely to encounter wine in all its breathtakingsometimes intimidatingvariety. Stylish in its presentation yet assuming no prior knowledge of the subject,Drinkology WINEis an invaluable resource for the wine neophyte and an entertaining refresher course for the more experienced oenophile. If you're going to drink, don't you think you should have a little something to eat, too? IntroducingDrinkology EATS.In this, the third volume of STC's highly successfulDrinkologyseries, cocktail impresario James Waller joins forces with caterer/food designer Ramona Ponce to teach the world's boozehounds how to chow down. Think ofDrinkology EATSas the essential "to-your-health foods" cookbook. From scrumptious, no-fuss edibles to serve up at your own home bar, to the makings of a perfect Champagne brunch, to the dos and don'ts of throwing a cocktail party--for half a dozen friends or a hundred revelers--Waller and Ponce offer easy-to-follow recipes for everything from homemade potato chips and icebox crackers to herb-encrusted gravlax and savory buffalo kebabs. Along the way, the authors dispense a tankardful of practical advice and more than a jigger's worth of theDrinkologyseries' trademark wit and irreverence. Whether you're planning the menu for a beer bash, a tropical drinks-themed get-together, a martini-soaked afternoon tea, a holiday fête, a nightcap snack, or a morning-after breakfast,Drinkology EATSis the must-have handbook for at-home entertaining. Elegantly illustrated by Glenn Wolff, the book also features a round of brand-new cocktail recipes guaranteed to whet your guests' appetites.
Author: Alexis Willett
Publisher: Hachette UK
ISBN: 1472142462
Category : Cooking
Languages : en
Pages : 288
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Book Description
SHORTLISTED FOR THE 2019 ANDRÉ SIMON FOOD & DRINK BOOK AWARDS 'Like a new Bill Bryson, she offers an easy sharing of deep knowledge, with humour, where one learns things in a gentle way without it feeling like learning.' Dan Jago, judge of the André Simon Food & Drink Book Awards 'Hot or cold, caffeinated, alcoholic, sweet or not, this book provides a fascinating cultural history of our favourite drinks, and explores the science (or not) underpinning their many health claims. A wonderful read!' Dr Giles Yeo, author of Gene Eating 'A truly engaging read. By dispelling common health misconceptions and debunking bad science, Drinkology arms us with information to make better choices about what we drink, not just what we eat.' Ian Marber 'Very engaging and entertaining . . . a clear guide to everything we need to know about drinks, from water to milk, tea, alcohol and beyond. Dr Willett dispels common myths and fads and sets the record straight . . . allowing us to make fully informed choices. A fascinating deep dive into the science behind everything we drink.' Elisabeth Cresta and Caroline Day, founders of Fight the Fads Do you really know what you are drinking? Are you sure? We all consume many drinks every day, often without thinking. Perhaps we're just thirsty, perhaps we need something to wake us up, perhaps we need something to relax us at the end of the day. But have you ever stopped to wonder what exactly is in that chai latte you're guzzling or just what those added electrolytes in your bottled water are supposed to do? Whether it's a simple glass of water or early morning espresso, the finest champagne or energy drink the morning after, all drinks have an impact on our body in one way or another. Drinkology distils the scientific evidence to see if we can get to the bottom of questions, such as: Is a regular glass of wine good for our health or not? Should we worry about energy drinks? Is fluoride in our tap water harmful? How do non-dairy milks compare with each other? What's the secret to the perfect cup of tea? Are fermented drinks and probiotics the answer to all our worries? Is there such a thing as a 'superdrink'? Whether you want to discover the true benefits of wellness drinks, find out if sulphites in wine really cause headaches, or are just sick of the pseudoscience behind the marketing of what we consume, this book is for you. Drinkology is a scientific digest of many of the world's most popular beverages and may just change the way you drink.
Author: Derek Brown
Publisher: Rizzoli Publications
ISBN: 0847871274
Category : Cooking
Languages : en
Pages : 228
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Book Description
From Dry January to Sober October, moderation is having a moment. This book from spirits expert Derek Brown (newly mindful drinker himself) will show the sober and sober-curious how to mix complex, sophisticated low- and no-proof drinks. It will include recipes, techniques, and sources. Not long after his son was born, Derek Brown decided to cut back on his drinking. But as a bartender, bar owner, and cocktail and spirits expert, he wanted do so using the techniques and expertise of mixology to create a new arsenal of libations that were sophisticated, satisfying, and tasty. Creating these drinks isn’t as simple as removing the alcohol. No- and low-proof cocktails still have to be balanced and still have to be delicious, but they don’t operate exactly like cocktails with alcohol. The drinks Brown presents in this book are meticulously choreographed around taste, texture, body, and piquancy to result in surprisingly complex “adult beverages” minus the booze. Drawing on historical research, meticulous tweaking of classic cocktails to create lower-proof versions, and entirely new concoctions inspired by an evolved home bar, in this book, Derek shares sixty recipes for no- and low-proof cocktails, as well as a guide to the ingredients and equipment you need to imbibe in Mindful Mixology at home.
Author: Jim Meehan
Publisher: Union Square & Co.
ISBN: 1402798598
Category : Cooking
Languages : en
Pages : 279
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Book Description
Beautifully illustrated, beautifully designed, and beautifully crafted--just like its namesake--this is the ultimate bar book by NYCs most meticulous bartender. To say that PDT is a unique bar is an understatement. It recalls the era of hidden Prohibition speakeasies: to gain access, you walk into a raucous hot dog stand, step into a phone booth, and get permission to enter the serene cocktail lounge. Now, Jim Meehan, PDTs innovative operator and mixmaster, is revolutionizing bar books, too, offering all 304 cocktail recipes available at PDT plus behind-the-scenes secrets. From his bar design, tools, and equipment to his techniques, food, and spirits, its all here, stunningly illustrated by Chris Gall.
Author: Masahiro Urushido
Publisher: Houghton Mifflin
ISBN: 0358362024
Category : Cooking
Languages : en
Pages : 297
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Book Description
The first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making Katana Kitten, one of the world's most prominent and acclaimed Japanese cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. Just one year later, the bar won 2019 Tales of the Cocktail Spirited Award for Best New American Cocktail Bar. Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan's contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide. Urushido delves into what exactly constitutes the Japanese approach to cocktails, and demystifies the techniques that have been handed down over generations, all captured in stunning photography.
Author: Philip Greene
Publisher: Penguin
ISBN: 0143133012
Category : Cooking
Languages : en
Pages : 290
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Book Description
Winner of the 13th Annual Spirited Award, for Best New Book on Drinks Culture, History or Spirits A history of the Lost Generation in 1920s Paris told through the lens of the cocktails they loved In the Prohibition era, American cocktail enthusiasts flocked to the one place that would have them--Paris. In this sweeping look at the City of Light, cocktail historian Philip Greene follows the notable American ex-pats who made themselves at home in Parisian cafes and bars, from Ernest Hemingway, F. Scott Fitzgerald, and Gertrude Stein to Picasso, Coco Chanel, Cole Porter, and many more. A Drinkable Feast reveals the history of more than 50 cocktails: who was imbibing them, where they were made popular, and how to make them yourself from the original recipes of nearly a century ago. Filled with anecdotes and photos of the major players of the day, you'll feel as if you were there yourself, walking down the boulevards with the Lost Generation.
Author: Julia Momosé
Publisher: Clarkson Potter
ISBN: 0593135377
Category : Cooking
Languages : en
Pages : 337
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Book Description
JAMES BEARD AWARD WINNER • A rich, transportive guide to the world of Japanese cocktails from acclaimed bartender Julia Momosé of Kumiko ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Food52, Wired • “A love letter to the art of preparing a drink.”—Vanity Fair With its studious devotion to tradition, craftsmanship, and hospitality, Japanese cocktail culture is an art form treated with reverence. In this essential guide, Japanese American bartender Julia Momosé of Kumiko and Kikkō in Chicago takes us on a journey into this realm. She educates and inspires while breaking down master techniques and delving into the soul of the culture: the traditions and philosophy, the tools and the spirits—and the complex layering of these elements that makes this approach so significant. The recipes are inspired by the twenty-four micro-seasons that define the flow of life in Japan. Enter a world where the spiced woodsy cocktail called Autumn’s Jacket evokes the smoldering burn of smoking rice fields in fall, and where the Delicate Refusal tells the tale of spring’s tragic beauty, with tequila blanco and a flutter of sakura petals. Perfected classics like the Manhattan and Negroni, riffs on some of Japan’s most beloved cocktails like the Whisky Highball, and even alcohol-free drinks influenced by ingredients such as yuzu, matcha, and umé round out the collection.
Author: Matthew Biancaniello
Publisher: HarperCollins
ISBN: 0062391291
Category : Cooking
Languages : en
Pages : 173
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Book Description
Create your own artisanal "farm-to-glass" specialty cocktails using local, seasonal, unusual, and organic produce with this illustrated bartending guide from the renowned cocktail chef who is transforming modern mixology. Matthew Biancaniello, the former cocktail chef for the Hollywood Roosevelt Hotel’s famous Library Bar, is creating cocktails the world has never tasted before. Going beyond the quotidian Whiskey Sour or Tom Collins, Biancaniello is mixing it up with imaginative drinks such as “The Heirloom Tomato Mojito”, a twenty-five-year-aged balsamic vinegar and strawberry libation named “The Last Tango in Modena,” and a fresh arugula-infused “Roquette.” One of the fastest-rising and most unique talents in the world of bartending, Biancaniello crafts exciting new drinks based on farm-fresh, seasonal, organic ingredients. A complement to farm-to-table dining, his fresh take on cocktails is ushering in a new age of drinking: “farm-to-glass”, and with the addition of his foraging and gardening methods, “ground to glass.” Captured in gorgeous full-color photographs, the libations in Eat Your Drink are both aesthetically beautiful and delicious. Eat Your Drink explores cocktails that push boundaries though never-before-imagined flavor combinations. Following Biancaniello’s lead, you too can learn to blend alcohol and food together to create an elevated cocktail experience that requires you to savor, explore and . . . eat your drink.
Author: Brad Thomas Parsons
Publisher: Ten Speed Press
ISBN: 1607740729
Category : Cooking
Languages : en
Pages : 242
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Book Description
Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters. Author and bitters enthusiast Brad Thomas Parsons traces the history of the world’s most storied elixir, from its earliest “snake oil” days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process. Whether you’re a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends--ranging from Apple to Coffee-Pecan to Root Beer bitters--as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike. Also featured are more than seventy cocktail recipes that showcase bitters’ diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons’s own repertoire like the Shady Lane, plus one-of-a-kind libations from the country’s most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes. Part recipe book, part project guide, part barman’s manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.
