Synopses & Reviews
Dave Arnold's philosophy is simple: If you think like a scientist, you can make better drinks. takes readers behind the bar and into the lab, where Arnold tinkers with temperature, carbonation, sugar concentration, and acidity in search of new ways to enhance classic cocktails, from bubble formation to the ideal sugar compound for a daiquiri. With innovative techniques--clarifying cloudy liquids using gelatins, chilling drinks with liquid nitrogen--and practical tips for making infused liquors and homemade bitters, is for anyone eager to learn the hows and whys of a beautifully made drink.
Review
"Dave Arnold is the smartest person I know in the world of food and drink. He's relentless in his pursuit of understanding, of improved and new techniques, and above all, of deliciousness. Cocktail enthusiasts and professionals alike will find insights and inspiration galore in ." Caitlin Griffith Wine & Spirits Magazine
Review
"Like modern cocktails, most books about them are rejiggered rifts on the classics that came before. And then there's Dave Arnold's book: an entertaining treatise of more than ten years' worth of pioneering research he's used to create the game-changing cocktails at his bar, Booker and Dax. Required reading for all of us from now on." Harold McGee, author of On Food and Cooking
Review
"Dave Arnold has always been ahead of the curve in the cocktail world, and in this book he brings the rest of us up to speed." Jim Meehan, author of The PDT Cocktail Book
Review
"A manual to the most deliciously potent science kit ever." Wylie Dufresne, chef/owner of wd~50
Review
"Arnold's book isn't a conventional collection of cocktail recipes; rather, it's a primer to applying scientific methods to liquid ingredients in the service of creating a better drink." New York Times Magazine
Review
"Examines cocktails on the nanoscale... extremely fascinating." Publishers Weekly
Review
"If you want to know exactly how much ethanol is in your vermouth, how to work with liquid nitrogen and why a red-hot poker is useful behind a bar (it's got nothing to do with unruly patrons), [Dave] Arnold is your best guide. Serious, sure. But there's also a great spirit of play and experimentation here." Rosie Schaap
Review
"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." Wayne Curtis Wall Street Journal
Synopsis
A revolutionary approach to making better-looking, better-tasting drinks.
Synopsis
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.
Synopsis
Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. A revolutionary approach to making better-looking, better-tasting drinks.
About the Author
Dave Arnold is a food science writer, educator, and innovator. He hosts the radio show Cooking Issues, founded the Museum of Food and Drink, and runs the high-tech cocktail bar Booker & Dax, part of the Momofuku restaurant group.