A good cocktail used to be a simple affair--a spirit or two, a mixer and a little ice. Those days are over. Thanks to a new trend in molecular mixology, cocktails have become far more interesting. In The Book of Cocktail Alchemy, rising star of the cocktail scene Tristan Stephenson explores the art of preparing the perfect cocktail. Taking the classics, he explains their fascinating origins, introducing the colorful characters who inspired or created them and how they were intertwined within their historical context. Moving on, he reinvents each cocktail from his laboratory adding modern twists which are sure to amaze. Stick to the classics and stir up a Sazerac or a Rob Roy, or try some of his contemporary variations, and create a Green Fairy Sazerac topped with an absinthe 'air' or a Insta-age Rob Roy with the 'age' on the side. Also included is a comprehensive reference section, detailing all the techniques you will ever need, classic and modern. Using a mixture of science and an amazing aptitude for understanding flavor and the universal appeal of the cocktail, Tristan has created an exciting, essential anthology for any cocktail enthusiast.
He also started an educational wine program for staff and created the restaurant's first wine pairing menus. www.theinnatlittlewashington.com Kathy Casey is the chef-owner of Kathy Casey Food Studios in Seattle.
GIBSON. EVOE. A perfectionist conquers the seasons with a grill pan and a make-do playbook. Imagine you've wandered into a cooking show, but the audience is just you. Standing in what looks like a dorm room decorated by Sur La Table, ...
Gibson. Martini. Martinis are not only excellent, but also sophisticated. Ingredients: 6 parts gin or vodka 1 part dry vermouth 3 cocktail onions Directions: 1. Shake or stir gin (or vodka) and vermouth with ice. 2.
... 153; in calas, 175 Roanoke Island, N.C., 74 Roux, 12, 13, 16, 17, 84, 85 S St. Cecilia Punch, 189 St. Charles Hotel, 183 Salad: wilted, 133; composed, 135; potato, 135; tomato aspic, 140; cucumbers and onions, 141 Salisbury, ...
Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home.
A lot of it was food that would ordinarily be a hard - sell on an à la carte menu . It was sort of funky food that people practically fell over — they were so impressed with it . But if we had put some of these dishes on our menu — like ...
Wineries of all types , sizes , and levels of quality buy and sell wines in bulk . Some sell all of their production that way . Most large producers buy significant amounts of bulk wines from other wineries and then BLEND , bottle , and ...
A comprehensive guide to whole-animal butchery, covering the rudiments of butchery; how meat animals are raised, slaughtered, and marketed; and the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.
Two hip event planners team up to present a guide to throwing a fabulous party, offering insider tricks, fashionable tips, and clever strategies on choosing a creative theme, finding the perfect location, designing memorable invitations and ...
There's a complete resource guide in the back, not to mention savvy tips from Puff Daddy, Russell Simmons, Lara Flynn Boyle, David Copperfield, Hugh Jackman, and Donald Trump.