- Tapa dura: 240 páginas
- Editor: Potter Clarkson N; Edición: 01 (1 de octubre de 2002)
- Idioma: Inglés
- ISBN-10: 0609608754
- ISBN-13: 978-0609608753
- Valoración media de los clientes: Sé el primero en opinar sobre este producto
- Clasificación en los más vendidos de Amazon: nº78.706 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
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The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes (Inglés) Tapa dura – oct 2002
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Cocktails are bigger than ever, and this is the first real cookbook for them, covering the entire breadth of this rich subject.The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring Dale DeGroffs signature use of fresh juices, as well as all the classics.
Debonair, a great raconteur, and an unparalleled authority, Dale DeGroff is the epitome of Perfect Bartender, universally acknowledged as the worlds premier mixologist. FromEntertainment Weekly and USA Today to the Culinary Institute of America and the nations best restaurants, whenever anybody wants information or training on the bar, they turn to Dale for recipes, for history, for anecdotes, for funfor cocktail-party conversation as well as for cocktails.
Thats what The Craft of the Cocktail isthe full party, conversation and all. It begins with the history of spirits, how theyre made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from Dales vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, mastering key techniqueshints worthy of a pro, the same information that Dale shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Throughout are rich stories, vintage recipes, fast facts, and other entertaining asides. Beautiful color photographs and a striking design round out the cookbook approach to this subject, highlighting the difference between an under-the-bar handbook and a stylish, full-blown treatment.The Craft of the Cocktail is that treatment, destined to become the bible of the bar.
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e bigger than ever, and this is the first real cookbook for them, covering the entire breadth of this rich subject. The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring Dale DeGroffs signature use of fresh juices, as well as all the classics.
Debonair, a great raconteur, and an unparalleled authority, Dale DeGroff is the epitome of Perfect Bartender, universally acknowledged as the worlds premier mixologist. From Entertainment Weekly and USA Today to the Culinary Institute of America and the nations best restaurants, whenever anybody wants information or training on the bar, they turn to Dale for recipes, for history, for anecdotes, for funfor cocktail-party conversation as well as for cocktails.
Thats what The Craft of the Co
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I'd have given the book 3 stars if I couldn't search w/Kindle. It has better than average history and technical (i.e., how-to and what-to) information and an excellent Glossary and, as mentioned, good further reading and resources sections with active links, but it is average to below average for recipe retrieval for a bar book (alphabetical listing, no listing by ingredient).
Also, I loved the subchapter heading "PROHIBITON AND REPEAL" (sic). Was an editor trying out recipes?
What I didn't like was light blue links in the text that went nowhere when I clicked on them. For example, Mr.DeGroff refers to a drink called "Flamingo" in his excellent "Mixing Terms and Techniques" to illustrate a technique; I clicked on the highlighted link but got nothing but a definition describing a pink-feathered bird. BUT, considering the book was published in 2002, well before e-readers became ubiquitous, I can't really get too upset over a few broken links. As I wrote earlier, the bar resources and further reading sections in the back do have links that work including links to some of the better cocktail recipe sites. Perhaps the "Table of Contents" or even the "product description" could be amended to highlight these very desirable inclusions.
The only things to watch out for are a few of his recipe modifications. The most egregious & disgusting is his Sazerac. I wish to make it a crime from here on out to ever make Dale DeGroff's version of The Sazerac. It is a horrid combination of Cognac, Rye Peychaud & Angostura bitters and absinthe and too much simple syrup. Either Cognac or Rye, and no Angostura, please. There are a few others that I don't remember off the top of my head, but otherwise it is a great book. I also disagree with his implying that measuring is less of a talent than free-pouring. Free-pouring accurately is possible, but is in my opinion best left for the likes of Mr. DeGroff, and no one else. I've encountered far too many who are insulted at the suggestion they measure over demonstrating their total lack of accuracy at the free-pour. A measured cocktail will always be the same & is made no slower. There are quite a few drinks that are easily destroyed by lack of absolute accuracy. Stick to measuring.
The ingredients section could be a bit more in depth. For example, he doesn't really point out the differences among London Dry, Plymouth, Old Tom (it is indeed avaiable), and Genever or Holland Gin & what kind of cocktails they are used in.
Mr. DeGroff has a refreshingly democratic approach to cocktails. He includes recipes that others might pooh-pooh as inferior or silly because they are for a more juvenile palate. Alas, they may be, but people do drink them & there's nothing wrong with that, as long as they're made well, besides a deliciously complex cocktail will easily rid one of a taste for the childishly simple and sweet.
If you read this definitely read "Imbibe!" and "Vintage Spirits and Forgotten Cocktails".
Other books that I can recommend from my current library are "Vintage Spirits and Forgotten Cocktails" by Ted Haigh and "The Bartender's Black Book" by Stephen Kittredge Cunningham.