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Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas

by

Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas Cover

 

Synopses & Reviews

Publisher Comments:

Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters.

 

Author and bitters enthusiast Brad Thomas Parsons traces the history of the world’s most storied elixir, from its earliest “snake oil” days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process.

 

Whether you’re a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends--ranging from Apple to Coffee-Pecan to Root Beer bitters--as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike.

 

Also featured are more than seventy cocktail recipes that showcase bitters’ diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons’s own repertoire like the Shady Lane, plus one-of-a-kind libations from the country’s most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes.

 

Part recipe book, part project guide, part barman’s manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.

Synopsis:

Mexican cocktail culture and vibrant mezcal- and tequila-based recipes from renowned drinks experts The Tippling Bros.

Synopsis:

The first cocktail collection from two of the most critically acclaimed and award-winning bartenders in the world

Synopsis:

A clever distillation of Americaandrsquo;s favorite libation, by the New York Times best-selling authors of The Essential Scratch and Sniff Guide to Becoming a Wine Expert.

Synopsis:

A clever distillation of Americaandrsquo;s favorite libation, by the New York Times best-selling authors of The Essential Scratch and Sniff Guide to Becoming a Wine Expert

Whiskey fever is sweeping the nation. Every day, craft distilleries are popping up in remote counties and urban centers, offering a wealth of great choices to consumersandmdash;and just as many puzzlements. Does the introduction of a simple andldquo;eandrdquo; to go from whisky to whiskey mean anything? Whatandrsquo;s the difference between Scotch and Rye? Whatandrsquo;s Canadian whisky anyway? And what about the whiskeys of Scotland, Japan, and Ireland? Whereand#39;s a humble Joe to start?and#160;

and#160;
In this witty kid-style book on an adult topic, Richard Betts boils down his know-how into twenty pages, cooling our andldquo;brown-sweatandrdquo; anxieties and dividing whiskey into three simple categories: Grain, Wood, and Place. While most whiskey tomes are about as fun as a chemistry lesson, Betts makes the learning slide down easy, reassuring us that this exalted spirit is just distilled beer and, through a nasal romp, helping us figure out which kinds we love best. Humorous illustrations and scratch-and-sniff scents (vanilla, sandalwood, grass, and more) help would-be connoisseurs learn their personal preferences. Language label and Map to Your Desires included.

Synopsis:

The first cocktail collection from two of the most critically acclaimed and award-winning bartenders in the world

Dead Rabbit Grocery and Grog in Lower Manhattan has dominated the bar industry, receiving award after award including Best American Cocktail Bar, Worldandrsquo;s Best Cocktail Menu, and Worldandrsquo;s Best Drink Selection. Now, the critically acclaimed bar has its first cocktail book,and#160;The Dead Rabbit Drinks Manual,and#160;which, along with its inventive recipes, also details founder Sean Muldoon and bar managerand#160;Jack McGarryandrsquo;s inspiring rags-to-riches story that began in Ireland and has brought them to the top of the cocktail world. Like the barandrsquo;s dandeacute;cor, Dead Rabbitandrsquo;s award-winning drinks are a nod to the andldquo;Gangs of New Yorkandrdquo; era. They range from fizzes to cobblers to toddies, each with its own historical inspiration. There are also recipes for communal punches as well as an entire chapter on absinthe. Along with the recipes and their photos, this stylish and handsome book includes photographs from the bar itself so readers are able to take a peek into the classic world of Dead Rabbit.

About the Author

Brad Thomas Parsons is a writer, blogger, and online marketing manager for Hachette Books. A former editor for Amazon.com, Brad has been a contributor to Serious Eats, Omnivoracious, Al Dente, Seattle Metropolitan Magazine, and more. Follow him on Twitter @BTParsons.

Table of Contents

Introduction . . . . . 1

 

 

A Brief History of Bitters . . . . . 7

A Bitters Boom . . . . . 23

 

Making Your Own Bitters . . . . . 41

Apple Bitters . . . . . 52

BTP House Bitters . . . . . 54

Charred Cedar Bitters . . . . . 56

Cherry-Hazelnut Bitters . . . . . 58

Coffee-Pecan Bitters . . . . . 60

Grapefruit Bitters . . . . . 62

Husk Cherry Bitters . . . . . 64

Key Lime Bitters . . . . . 66

Maggie’s Rhubarb Bitters . . . . . 68

Meyer Lemon Bitters . . . . . 70

Orange Bitters . . . . . 72

Pear Bitters . . . . . 74

Root Beer Bitters . . . . . 76

 

Setting Up Your Bar . . . . . 79

 

Bitters Hall of Fame . . . . . 105

Old-Fashioned . . . . . 107

Manhattan . . . . . 108

Champagne Cocktail . . . . . 111

Sazerac . . . . . 112

 

Old-Guard Cocktails . . . . . 115

Abbey Cocktail . . . . . 116

Alaska Cocktail . . . . . 117

Allegheny Cocktail . . . . . 118

Angostura Fizz . . . . . 118

Bijou Cocktail . . . . . 120

Brandy Crusta . . . . . 121

Corn ’n’ Oil . . . . . 123

Cuba Libre . . . . . 124

Dark and Stormy . . . . . 125

East India Cocktail . . . . . 126

Fourth Regiment Cocktail . . . . . 127

Harvard Cocktail . . . . . 127

Horse’s Neck . . . . . 129

Japanese Cocktail . . . . . 130

Jersey Cocktail . . . . . 130

Martini . . . . . 132

Martinez Cocktail . . . . . 134

Mint Julep . . . . . 135

Negroni . . . . . 137

Old Hickory . . . . . 138

Pegu Club Cocktail . . . . . 138

Pink Gin . . . . . 140

Pisco Sour . . . . . 143

Remember the Maine . . . . . 144

Rob Roy . . . . . 144

Satan’s Whiskers . . . . . 145

Scofflaw Cocktail . . . . . 145

Seelbach Cocktail . . . . . 146

Toronto . . . . . 148

Vieux Carré . . . . . 148

 

New-Look Cocktails . . . . . 151

The 5th Avenue Cocktail . . . . . 153

Añejo Highball . . . . . 153

Autumn Sweater . . . . . 155

The Bitter Handshake . . . . . 156

Black Feather . . . . . 158

Black Scottish Cyclops . . . . . 159

Coxsackie Smash . . . . . 160

Cranberry Crush . . . . . 162

Cricket Ball . . . . . 163

Do You Believe in Miracles? . . . . . 164

Exile in Ryeville . . . . . 167

Fernet and Coke . . . . . 168

Gargoyle & Spire . . . . . 169

The Long Hello . . . . . 170

Michelada . . . . . 172

Mrs. Kitzel . . . . . 174

Pith Helmet . . . . . 175

Primo Avenue Punch . . . . . 177

Red Carpet Reviver . . . . . 178

Sawyer . . . . . 181

Scuppernong Sour . . . . . 182

Shady Lane . . . . . 185

Sorghum Flip . . . . . 186

Tipsy Nissley . . . . . 187

Tombstone . . . . . 190

Trident . . . . . 190

Turkey Shoot . . . . . 191

White Light/White Heat . . . . . 193

Woodland Sunset . . . . . 194

Zim Zala Bim . . . . . 195

 

Bitters in the Kitchen . . . . . 197

Broiled Bitter Grapefruit . . . . . 201

Sweet & Spicy Bitter Bar Nuts . . . . . 202

Compound Bitters Butters . . . . . 204

Bitters Vinaigrette . . . . . 206

Bourbon-Bitters Holiday Ham Glaze . . . . . 207

Chinese-Style Takeout Ribs with Lacquered Bitters Glaze . . . . . 208

Hot & Sticky Bitter Wings . . . . . 210

Bitters-and-Balsamic Macerated Strawberries . . . . . 211

Bitter Apple Fried Hand Pies . . . . . 212

Bitters-Sweet Chocolate Malted Pudding . . . . . 214

Boozy Bitter Granitas . . . . . 216

Aromatic Bitters Ice Cream . . . . . 218

 

 

Resources . . . . . 220

Recommended Reading for the Cocktail Enthusiast . . . . . 222

Acknowledgments . . . . . 224

Index . . . . . 227

Product Details

ISBN:
9781580083591
Author:
Parsons, Brad Thomas
Publisher:
Ten Speed Press
Author:
MacNaughton, Wendy
Author:
Anderson, Ed
Author:
Muldoon, Sean
Author:
Betts, Richard, Jr.
Author:
Tanguay, Paul
Author:
Schaffer, Ben
Author:
Parsons, Brad
Author:
Crystal English Sacca
Author:
Carducci, Tad
Author:
McGarry, Jack
Author:
English Sacca, Crystal
Author:
Akkam, Alia
Subject:
Wine & Spirits
Subject:
Cooking and Food-Wines of the World
Subject:
Beverages - General
Copyright:
Edition Description:
Cloth
Publication Date:
20111131
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
4-color throughout
Pages:
288
Dimensions:
8.13 x 5.5 in

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Related Subjects


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 » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Featured Titles » General
Home and Garden » Interior Design » Featured Titles
Transportation » Aviation » General

Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas New Hardcover
0 stars - 0 reviews
$24.99 In Stock
Product details 288 pages Ten Speed Press - English 9781580083591 Reviews:
"Synopsis" by , Mexican cocktail culture and vibrant mezcal- and tequila-based recipes from renowned drinks experts The Tippling Bros.
"Synopsis" by ,
The first cocktail collection from two of the most critically acclaimed and award-winning bartenders in the world
"Synopsis" by ,
A clever distillation of Americaandrsquo;s favorite libation, by the New York Times best-selling authors of The Essential Scratch and Sniff Guide to Becoming a Wine Expert.
"Synopsis" by ,
A clever distillation of Americaandrsquo;s favorite libation, by the New York Times best-selling authors of The Essential Scratch and Sniff Guide to Becoming a Wine Expert

Whiskey fever is sweeping the nation. Every day, craft distilleries are popping up in remote counties and urban centers, offering a wealth of great choices to consumersandmdash;and just as many puzzlements. Does the introduction of a simple andldquo;eandrdquo; to go from whisky to whiskey mean anything? Whatandrsquo;s the difference between Scotch and Rye? Whatandrsquo;s Canadian whisky anyway? And what about the whiskeys of Scotland, Japan, and Ireland? Whereand#39;s a humble Joe to start?and#160;

and#160;
In this witty kid-style book on an adult topic, Richard Betts boils down his know-how into twenty pages, cooling our andldquo;brown-sweatandrdquo; anxieties and dividing whiskey into three simple categories: Grain, Wood, and Place. While most whiskey tomes are about as fun as a chemistry lesson, Betts makes the learning slide down easy, reassuring us that this exalted spirit is just distilled beer and, through a nasal romp, helping us figure out which kinds we love best. Humorous illustrations and scratch-and-sniff scents (vanilla, sandalwood, grass, and more) help would-be connoisseurs learn their personal preferences. Language label and Map to Your Desires included.

"Synopsis" by ,
The first cocktail collection from two of the most critically acclaimed and award-winning bartenders in the world

Dead Rabbit Grocery and Grog in Lower Manhattan has dominated the bar industry, receiving award after award including Best American Cocktail Bar, Worldandrsquo;s Best Cocktail Menu, and Worldandrsquo;s Best Drink Selection. Now, the critically acclaimed bar has its first cocktail book,and#160;The Dead Rabbit Drinks Manual,and#160;which, along with its inventive recipes, also details founder Sean Muldoon and bar managerand#160;Jack McGarryandrsquo;s inspiring rags-to-riches story that began in Ireland and has brought them to the top of the cocktail world. Like the barandrsquo;s dandeacute;cor, Dead Rabbitandrsquo;s award-winning drinks are a nod to the andldquo;Gangs of New Yorkandrdquo; era. They range from fizzes to cobblers to toddies, each with its own historical inspiration. There are also recipes for communal punches as well as an entire chapter on absinthe. Along with the recipes and their photos, this stylish and handsome book includes photographs from the bar itself so readers are able to take a peek into the classic world of Dead Rabbit.

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