Get Free Ebook The Bar Book: Elements of Cocktail Technique, by Jeffrey Morgenthaler Martha Holmberg
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The Bar Book: Elements of Cocktail Technique, by Jeffrey Morgenthaler Martha Holmberg
Get Free Ebook The Bar Book: Elements of Cocktail Technique, by Jeffrey Morgenthaler Martha Holmberg
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Review
"...my favorite drinks book of the year is The Bar Book: Elements of Cocktail Technique. Mr. Morgenthaler, a well-regarded Portland, Ore.-based bartender and blogger, notes that a great cocktail requires a combination of three elements: recipe, ingredient and technique. He admits that the first two have been well-plumbed in existing books, then lasers in on the third. Just learning how to make his ingenious but simple "MacGyver Centrifuge" with cheesecloth and a salad spinner to filter fruit juices is nearly worth the cover price." - Wayne Curtis, The Wall Street Journal"Jeffrey Morgenthaler is our kind of guy; an obsessive practitiioner of lost arts and an inventor in his own right." - from Playboy"An accessible but sophisticated primer that could render the rest of the cocktail library obsolete." - Library Journal
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About the Author
Jeffrey Morgenthaler is an award-winning bartender and blogger who manages the bar at Clyde Common in Portland, Oregon.Martha Holmberg is the author of Modern Sauces and Crêpes.
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Product details
Hardcover: 288 pages
Publisher: Chronicle Books; 1 edition (June 3, 2014)
Language: English
ISBN-10: 9781452113845
ISBN-13: 978-1452113845
ASIN: 145211384X
Product Dimensions:
7 x 1 x 9.5 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
170 customer reviews
Amazon Best Sellers Rank:
#6,993 in Books (See Top 100 in Books)
There's "Setting the Table" by Danny Meyer, to learn about being truly hospitable. There's "The Fine Art of Mixing Drinks" by David Embury, to learn about the theory and practise of mixology. And now there is "Bar Book" by Jeffrey Morgenthaler*.I've trained about 60,000 bartenders in 60-odd (sometimes very odd) countries in the last 15 years. I've founded Europe's largest bar school as well as an award-winning craft cocktail bar, and if I could go back in time I would give Jeffrey's book to each and every student I've ever had. As it is, I will give it to every student I have from now on.Jeffrey's research, insight and experience have resulted in a book that will shave years off the time needed to master drink making, leaving more time for professionals to concentrate on creativity and hospitality, and for interested Cocktailians** to concentrate on seducing your neighbours' wives (and husbands) at the excellent cocktail parties you will henceforth be able to effortlessly throw.This is where you click "buy now". Now!* Disclosure: Jeffrey is a friend and contemporary of mine, but such a cheap, thoughtless bastard that not only did he not think to offer me a financial inducement in return for a positive review, I even had to buy my own copy of this annoyingly excellent book.** Cocktailian = cocktail equivalent of a foodie.
I recently set up a home bar and have been looking for guides that would show the ins and outs of preparing quality cocktails. There seem to be a lot of books out there with recipes, but none of them really get down to the fundamentals of technique. I have even looked into professional bar-tending classes, but they seem to inconvenient and I suspect they focus as much on customer issues and how to crank out the drinks. I typically only have one drink a night: I want it to be a good one!This book truly delivers. It is beautiful with magnificent photos, it's the right size to sit on a bar shelf and, most importantly, it really gets down to the details of technique. A good example is the chapter on shaking...About a week ago (before buying this book) I cracked the glass part of my Boston Shaker when trying to release it. It made me realize that I really had no idea how to deal with shaking a cocktail in general. Then along comes Morgenthaler's chapter on shaking. He starts by listing (in detail) the different shakers and how they can be used. He describes (in detail) the brands and qualities of the various shakers and what characteristics you should look for in each type (heavy gauge vs. light gauge steel for example). He then continues with how to grip the Boston Shaker (in detail - are you seeing a pattern yet?) and even how to practice shaking (he has his trainees use rice in the shaker).In short, this is EXACTLY the sort of information I had been looking for. The book is all about the technique that creates a truly wonderful cocktail. Yes, it includes some great recipes (more can be found on the author's blog) and, yes, it has great pictures and the explanations are well written. But most of all it gets down to the details that you could probably only get if you had a pro working alongside you.I suspect that there is a lot of great information in this book for even for professional bartenders, but it remains very accessible.I can guarantee that the pages of my copy will soon be stained with various bitters, spirits and juices.
Really interesting to hear the ins and outs of bartending from a pro. Lots of great recipes and procedures to make syrups, compound syrups, infusions, tinctures etc etc. Required reading if you want to get a job tending a bar but very heplful for anyone that wants raise the level of their home/party giving skills.
Very informative in that he not only explains how things are done, but also, why. Even if you just like an occasional quality cocktail or you're a home enthusiast this book will expand the scope of your understanding & knowledge into the mysteries of mixology. To use an analogy he goes from the fundamental of how to boil water into how to prepare a 5 star meal. Great read.
My husband is getting into craft cocktail making as a hobby. This book discusses the technique, tools, and products best used to make a quality cocktail, not just recipes. It has some recipes but isn't all inclusive. He got it for Christmas and has enjoyed reading, learning, and making us some delicious libations. So much better than a generic "how to" book.
This is a terrific, overall book about how to bartend, in plain language, but with the expertise of a seasoned pro behind the very interesting (and knowledgeable) explanations of techniques, with recipes - many that improve on the classics. (Based on years of bartending experience by the author.) Big thumbs up for this book!
This book is unlike any other bar book I own. Talk about going into really great detail on things we take for granted (e.g. best ways to juice a lemon, best drinkware to heighten cocktail's aroma/flavor). If you're a "dinner party bartender", you'll love this book. I have a great bar down in my basement and I've been buying expensive alcohol only to *ruin* them by not respecting the tools, glasses & garnishes with which we take a good drink and make it a great drink.
I like that this book gives more background information on ingredients and details on methods, rather than just being a collection of recipes. I can find recipes easily online, but I really wanted to learn the basics of what tools to get, how to use them, and what techniques to study. I learned a ton from this book.
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