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Liquid Intelligence – The Art and Science of the Perfect Cocktail

  • Liquid Intelligence – The Art and Science of the Perfect Cocktail
Le Pitch
Présentation de l'éditeur "Cocktail enthusiasts and professionals alike will find insights and inspiration galore in Liquid Intelligence." Harold McGee, author of On Food and Cooking In Dave Arnold's world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. With Liquid Intelligence, the creative force at work in Booker & Dax, New York City's high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionise your expectations about what a drink can look and taste like. Years of rigorous experimentation and study botched attempts and inspired solutions have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 colour photographs, Liquid Intelligence begins with the simple - how ice forms and how to make crystal-clear cubes in your own freezer - and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialised bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft. Arnold's book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavour of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic. Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you're in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard - one that no bartender or drink enthusiast should be without. Don't miss selected images from the book - scroll down! Revue de presse "...the simple classics are done with the precision that makes them hard to get wrong." -- -The Independent "His observations offer insight to anyone with a cocktail shaker and a few basic ingredients...for amateurs looking to get creative with boutique spirits, Mr. Arnold's data is a blessing." -- -Wall Street Journal Biographie de l'auteur Dave Arnold is a food science writer, educator, and innovator. He hosts the radio show Cooking Issues and runs the high-tech cocktail bar Booker & Dax in New York's East Village, part of the Momofuku restaurant group. He has taught at the French Culinary Institute and at Harvard University and has appeared on Late Night with Jimmy Fallon and the Today show. In 2004 he founded the Museum of Food and Drink. He lives in New York City with his wife and two sons. Afficher moinsAfficher plus

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Le Pitch

Présentation de l'éditeur "Cocktail enthusiasts and professionals alike will find insights and inspiration galore in Liquid Intelligence." Harold McGee, author of On Food and Cooking In Dave Arnold's world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. With Liquid Intelligence, the creative force at work in Booker & Dax, New York City's high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionise your expectations about what a drink can look and taste like. Years of rigorous experimentation and study botched attempts and inspired solutions have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 colour photographs, Liquid Intelligence begins with the simple - how ice forms and how to make crystal-clear cubes in your own freezer - and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialised bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft. Arnold's book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavour of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic. Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you're in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard - one that no bartender or drink enthusiast should be without. Don't miss selected images from the book - scroll down! Revue de presse "...the simple classics are done with the precision that makes them hard to get wrong." -- -The Independent "His observations offer insight to anyone with a cocktail shaker and a few basic ingredients...for amateurs looking to get creative with boutique spirits, Mr. Arnold's data is a blessing." -- -Wall Street Journal Biographie de l'auteur Dave Arnold is a food science writer, educator, and innovator. He hosts the radio show Cooking Issues and runs the high-tech cocktail bar Booker & Dax in New York's East Village, part of the Momofuku restaurant group. He has taught at the French Culinary Institute and at Harvard University and has appeared on Late Night with Jimmy Fallon and the Today show. In 2004 he founded the Museum of Food and Drink. He lives in New York City with his wife and two sons. Afficher moinsAfficher plus

Détails du livre

Titre complet
Liquid Intelligence – The Art and Science of the Perfect Cocktail
Editeur
W. W. Norton & Company
Format
Relié
Publication
31 octobre 2014
Pages
416
Taille
26.2 x 21.3 x 3.1 cm
Poids
1436
ISBN-13
9780393089035
Livré entre : 19 décembre - 22 décembre
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