Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas - PDF free download eBook

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Details of Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas

Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas
Exact title of book
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas
Book author
Brad Thomas Parsons
ISBN
9781580083591
Publisher
Ten Speed Press
Published
Nov 01, 2011
Language
English
Format
PDF, FB2, EPUB, MOBI
Pages
240
File size (in PDF)
2160 kB

Some brief overview of book

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 worlds 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 youre 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 blendsranging from Apple to Coffee-Pecan to Root Beer bittersas 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 Parsonss own repertoire like the Shady Lane, plus one-of-a-kind libations from the countrys 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 barmans manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.

Winner of the 2012 James Beard Foundation Award in the Beverage Category Winner of the 2012 IACP Award in the Wine, Beer, or Spirits Category

About book author

Thomas Parsons is a writer, blogger, and food and cocktail enthusiast. A former senior editor at Amazon. com, he received an MFA in writing from Columbia University and has been a contributor to Serious Eats, Omnivoracious, Al Dente, and Seattle Met, among others. He lives in Brooklyn, New York.

Visit btparsons. com. lds 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 youre 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 blendsranging from Apple to Coffee-Pecan to Root Beer bittersas 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 Parsonss own repertoire like the Shady Lane, plus one-of-a-kind libations from the countrys 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 barmans manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.

Winner of the 2012 James Beard Foundation Award in the Beverage Category Winner of the 2012 IACP Award in the Wine, Beer, or Spirits Category

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