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The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes

by

The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes Cover

 

Synopses & Reviews

Publisher Comments:

From the U.K.'s preeminent bartender and one of the leading authorities on "modernist mixology" comes this collection of 60 revolutionary cocktails, all grounded in the classics but utilizing technologies and techniques from the molecular gastronomy movement.

     The right cocktail is more than just a drink. It's the perfect combination of scent, color, sound, and taste. In the hands of Tony Conigliaro, drinks like the Vintage Manhattan, Dirty Martini by the Sea, and Cosmo Popcorn will redefine your understanding of what a cocktail can be. With this revolutionary new approach to drink-making, Conigliaro has established himself as a modern master of the form.

Review:

"Conigliaro has thought long and hard about the 'little moments of time' we spend sipping cocktails: the flavors, textures and aromas involved, and the art and science of mixology. As part of a U.K. collective of bartenders and artists known as the Drink Factory (they create and experiment in a building that was once Pink Floyd's recording studio), he has invented an entire science fair's worth of potables and puts them on display in this exciting collection. First Conigliaro blows up some classics. There's a daiquiri made with dry ice that maintains its constant 21-degree temperature from start to finish, and an aged Manhattan that stays bottled for 6 months up to 6 years, growing ever more complex in flavor. Then there's a drink called the flintlock made with a gunpowder tincture and ideally served with a flaming ball of flash cotton accompanying the glass. Next, he builds some cocktails around fresh fruit, cleverly employing the juice of a grilled lemon to complement the smoky tequila of a margarita. A chapter entitled 'Inspired by Perfume' offers treats for the nose, like the blush, with rose vodka, rhubarb cordial, and a twist of grapefruit. And for serious scientists, Conigliaro breaks out the liquid nitrogen to turn a cosmopolitan into frozen bits of 'popcorn.' Other useful and frightening lab tools are laid out and explained in a chapter on equipment and techniques and include such obscurities as the rotavapor and the Soxhlet still, both of which can extract flavor from objects hard and soft, from star anise to rose petals. (July)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

TONY CONIGLIARO is a pioneer of the drinks world, blurring the lines between bartending, culinary skill, and science to expand the boundaries of cocktail-making. He runs the award-winning 69 Colebroke Row in North London and is co-founder of The Drink Factory.

Table of Contents

Introduction

 

 Chapter 1: Classics & Spins

 

 Chapter 2: Culinary Skills

 

 Chapter 3: Savory

 

 Chapter 4: Inspired by Perfume

 

 Chapter 5: Concept Drinks

 

 Chapter 6: Equipment & Techniques

 

 Chapter 7: Juices

 

 Chapter 8: Cordials

 

 Chapter 9: Waters & Milks

 

 Chapter 10: Distillations

 

 Chapter 11: Liqueurs & Syrups

 

 Chapter 12: Tinctures & Essences

 

 Chapter 13: Foams

 

 Chapter 14: Macerations

 

 Chapter 15: Sous Vide Alcohol

 

 Chapter 16: Miscellaneous

 

 Chapter 17: Glassware

 

 Bibliography

 

 Glossary

 

 Index

 

 Acknowledgments

 

Product Details

ISBN:
9781607745679
Author:
Conigliaro, Tony
Publisher:
Ten Speed Press
Subject:
Wine & Spirits
Subject:
Cooking and Food-Bartending and Liquor
Publication Date:
20130731
Binding:
HARDCOVER
Language:
English
Illustrations:
50 FULL-COLOR PHOTOS
Pages:
224
Dimensions:
9.75 x 7 x 0.85 in 1.76 lb

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Related Subjects

Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Beverages » Bartending and Liquor
Cooking and Food » Beverages » Wine » General
Cooking and Food » Beverages » Wine » Wines of the World
Cooking and Food » Beverages » Wines and Beer
Cooking and Food » Professional and Quantity » General
Featured Titles » General
Home and Garden » Interior Design » Featured Titles

The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes New Hardcover
0 stars - 0 reviews
$29.99 In Stock
Product details 224 pages Ten Speed Press - English 9781607745679 Reviews:
"Publishers Weekly Review" by , "Conigliaro has thought long and hard about the 'little moments of time' we spend sipping cocktails: the flavors, textures and aromas involved, and the art and science of mixology. As part of a U.K. collective of bartenders and artists known as the Drink Factory (they create and experiment in a building that was once Pink Floyd's recording studio), he has invented an entire science fair's worth of potables and puts them on display in this exciting collection. First Conigliaro blows up some classics. There's a daiquiri made with dry ice that maintains its constant 21-degree temperature from start to finish, and an aged Manhattan that stays bottled for 6 months up to 6 years, growing ever more complex in flavor. Then there's a drink called the flintlock made with a gunpowder tincture and ideally served with a flaming ball of flash cotton accompanying the glass. Next, he builds some cocktails around fresh fruit, cleverly employing the juice of a grilled lemon to complement the smoky tequila of a margarita. A chapter entitled 'Inspired by Perfume' offers treats for the nose, like the blush, with rose vodka, rhubarb cordial, and a twist of grapefruit. And for serious scientists, Conigliaro breaks out the liquid nitrogen to turn a cosmopolitan into frozen bits of 'popcorn.' Other useful and frightening lab tools are laid out and explained in a chapter on equipment and techniques and include such obscurities as the rotavapor and the Soxhlet still, both of which can extract flavor from objects hard and soft, from star anise to rose petals. (July)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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