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Author: Amy Zavatto
Publisher:
ISBN: 9780007946747
Category : Cocktails
Languages : en
Pages : 0
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Book Description
Crafting delicious wild cocktails from foraged and grown ingredients The art of foraged, or wild, cocktails is a growing phenomenon all over the world from the pop-up bars of London to the farmers markets and speakeasies of New York City. Wild Cocktails is one of the very first books on the market to capture this growing mixology movement in a beautiful hardback gift format Full of lavish full-colour photographs, delicious recipes, and beautiful prose by cocktail expert Amy Zavatto, this inspirational guide to imbibing the great outdoors is a delightful treat for all cocktail drinkers and amateur bartenders. This gorgeous book features 40 incredible recipes divided by season, as well as tips on how best to grow and forage the tastiest ingredients, from berries to herbs, chilis to veggies, flowers to fruit, as well as seasonal suggestions and tips on preserving and storing. Wild Cocktails is a delicious toolkit for getting the most from backyards, common spaces, and hedgerows and crafting delectable, one-of-a-kind cocktails."
Author: Amy Zavatto
Publisher:
ISBN: 9780007946747
Category : Cocktails
Languages : en
Pages : 0
Get Book Here
Book Description
Crafting delicious wild cocktails from foraged and grown ingredients The art of foraged, or wild, cocktails is a growing phenomenon all over the world from the pop-up bars of London to the farmers markets and speakeasies of New York City. Wild Cocktails is one of the very first books on the market to capture this growing mixology movement in a beautiful hardback gift format Full of lavish full-colour photographs, delicious recipes, and beautiful prose by cocktail expert Amy Zavatto, this inspirational guide to imbibing the great outdoors is a delightful treat for all cocktail drinkers and amateur bartenders. This gorgeous book features 40 incredible recipes divided by season, as well as tips on how best to grow and forage the tastiest ingredients, from berries to herbs, chilis to veggies, flowers to fruit, as well as seasonal suggestions and tips on preserving and storing. Wild Cocktails is a delicious toolkit for getting the most from backyards, common spaces, and hedgerows and crafting delectable, one-of-a-kind cocktails."
Author: Amy Zavatto
Publisher: HarperCollins
ISBN: 0008157960
Category : Cooking
Languages : en
Pages : 182
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Book Description
Craft delicious wild cocktails from foraged and grown ingredients
Author: Selena Ahmed
Publisher: White Lion Publishing
ISBN: 1782405607
Category : Cooking
Languages : en
Pages : 179
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Book Description
Botany at the Bar is a bitters-making handbook with a beautiful, botanical difference - three scientists present the back-stories and exciting flavours of plants from around the globe and all in a range of tasty, healthy tinctures.
Author: Ellen Zachos
Publisher: Storey Publishing
ISBN: 1612127428
Category : Cooking
Languages : en
Pages : 241
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Book Description
Meet the natural lovechild of the popular local-foods movement and craft cocktail scene. It’s here to show you just how easy it is to make delicious, one-of-a-kind mixed drinks with common flowers, berries, roots, and leaves that you can find along roadsides or in your backyard. Foraging expert Ellen Zachos gets the party started with recipes for more than 50 garnishes, syrups, infusions, juices, and bitters, including Quick Pickled Daylily Buds, Rose Hip Syrup, and Chanterelle-infused Rum. You’ll then incorporate your handcrafted components into 45 surprising and delightful cocktails, such as Stinger in the Rye, Don’t Sass Me, and Tree-tini.
Author: Ellen Zachos
Publisher: Storey Publishing
ISBN: 1612120091
Category : Nature
Languages : en
Pages : 241
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Book Description
There’s food growing everywhere! You’ll be amazed by how many of the plants you see each day are actually nutritious edibles. Ideal for first-time foragers, this book features 70 edible weeds, flowers, mushrooms, and ornamental plants typically found in urban and suburban neighborhoods. Full-color photographs make identification easy, while tips on common plant locations, pesticides, pollution, and dangerous flora make foraging as safe and simple as stepping into your own backyard.
Author: Lottie Muir
Publisher: Ryland Peters & Small
ISBN: 1782496289
Category : Cooking
Languages : en
Pages : 421
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Book Description
Learn how to make exquisite home-grown cocktails.
Author: Nicholas Coldicott
Publisher: Cider Mill Press
ISBN: 1400252261
Category : Cooking
Languages : en
Pages : 369
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Book Description
Tokyo Cocktails is an elegant collection of over 100 recipes inspired by the Eastern Capital. With over 13.5 million residents squeezed in to 845 square miles, Tokyo stands as one of the world’s most beguiling cities. On the surface, it appears to be nothing but towering buildings and glaring lights. But once you get to know the city, its 23 wards reveal hidden alleyways, along many of which you can find singular drinking establishments. Tokyo Cocktails takes you inside the city’s best bars and introduces you to bartenders and mixologists conjuring up drinks that reflect the city’s essence, namely how thousands of years of tradition fuse with myriad contemporary influences. Inside this book, you will find: More than 1000 exciting cocktail recipes from acclaimed bars A guide of Tokyo mixologists and their signature drinks, inspired by the city’s deep traditions and cutting-edge innovation Detailed bartending tips and techniques Vibrant and evocative photographs of these drinks and revered bartenders Featuring tons of staples that honor and reinvent classics and make the best of local ingredients, this book is the ideal cocktail enthusiast’s guide to drinking like a local, whether you’re making a trip to Tokyo or staying at home and simply wishing you were there.
Author: Lisa M. Rose
Publisher: Timber Press
ISBN: 1604697024
Category : Nature
Languages : en
Pages : 321
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Book Description
“This full color guide makes foraging accessible for beginners and is a reliable source for advanced foragers.” —Edible Chicago The Midwest offers a veritable feast for foragers, and with Lisa Rose as your trusted guide you will learn how to safely find and identify an abundance of delicious wild plants. The plant profiles in Midwest Foraging include clear, color photographs, identification tips, guidance on how to ethically harvest, and suggestions for eating and preserving. A handy seasonal planner details which plants are available during every season. Thorough, comprehensive, and safe, this is a must-have for foragers in Illinois, Indiana, Iowa, Minnesota, Michigan, Missouri, Nebraska, Ohio, South Dakota, and North Dakota.
Author: Alan Bergo
Publisher: Chelsea Green Publishing
ISBN: 1603589481
Category : Cooking
Languages : en
Pages : 290
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Book Description
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Author: Weldon Owen
Publisher: Simon and Schuster
ISBN: 1681887789
Category : Cooking
Languages : en
Pages : 192
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Book Description
At head of title: Williams Sonoma California.
