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The first real cookbook for cocktails, featuring recipes from the wolrd’s premier mixologist, Dale DeGroff. Covering the entire breadth of this rich. The first real cookbook for cocktails, featuring recipes from the wolrd’s premier mixologist, Dale DeGroff. Covering the entire breadth of this. The pioneering barkeep takes us on a journey through the early days of the craft- cocktail renaissance.

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Recipes from the Award-Winning Bar which provides great modern cocktail recipes that are often based on classic ones. John Vo rated it it was amazing May 31, In one reading I was able to find out the name of a coupe glass that had eluded me for almost a year, and that you need a channel knife to make spiral garnishes.

The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes

For a better review of classics with a lot less ego try Robert Hess’ essential guide, or for a comprehensive list of bang up to date new and classic recipes PDT by meehan.

DeGroff is a well-respected cocktailian, but IMO, this book has aged poorly.

Modern Classic Cocktails, with More than Recipes already as my cocktail reference book. Bob rated it really liked it Nov 12, Nov 11, Josh rated it oof was ok. Because of the format, it isn’t the best book to keep under the bar, but it’s perfect for your nightstand. This will actually give you tips to how to make alcohol beverages that will make a customer give you feedback towards your creation.

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It contains a good introductory section, but although the recipes offer a glimpse into the beginning of the cocktail Renaissance fresh juice etc its original recipes do not tempt me and the classics are rather sweeter than modern tastes.

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 provides much more than merely the same old recipes: HardcoverFirst Editionpages. He loved the book. Of course I am biased He wrote that cocktails are as Oof as baseball, and represent a composite beverage just as Americans a If you want a cocktail reference book with quite a lot of classic cocktail recipes, then this book is very good.

Scott Fitzgerald drank gin. May 22, Anne Frisbie rated it liked it Shelves: Dale DeGroff ist weit rumgekommen in der Cocktailwelt, ohne Frage.

Stay in Touch Sign up. From the Hardcover edition.

The Craft of the Cocktail

Jul 14, Pages. To ask other readers questions about The Craft of the Cocktailplease sign up. The recipes are mostly classic ones, and not modern variations of classic ones – meaning, to me, that they are mostly too sweet and should be adjusted accordingly.

There are no discussion docktail on this book yet.

The author is a cousin of my wife This book serves as a good cocktail reference book with lots of information upfront, alphabetised classic cocktail recipes, and a glossary in the back. Quotes from The Thw of the Be the first to ask a question about The Craft of the Cocktail.

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A lot of cocktall recipes also seem to be influenced by the brands he is sponsored by or has created drinks for. Looking for More Great Reads?

The Craft of the Cocktail Book by Dale DeGroff

Start here, and then move on to some of the more specialized guides, like Ted Haigh’s and Jeff Berry’s. I’ve read this but want to read it again. A lot of t Despite being a classic book, it is really dated. Cocktails are bigger than ever, and this is the first real cookbook for them, covering the entire breadth of this rich subject.

Tags Lists, Interviews, My Career, cocktails. Please try again later. Brandon Monk rated it really liked it Mar 18, Years later, when I put a pisco sour on the menu at the Rainbow Room, Joe was pleased. It got me thinking about proper cocktails. As regulars came in, we said we were making special cherry caipirinhas. Here, King Cocktail reminisces about the 10 drinks that helped him evolve from novice to icon. For tha At first I was tempted to give this 3 stars because the layout is a little impractical.

And then the meat of the matter: