January 11, 2010
Get Free Ebook , by David Kaplan Nick Fauchald
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, by David Kaplan Nick Fauchald
Get Free Ebook , by David Kaplan Nick Fauchald
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Product details
File Size: 26114 KB
Print Length: 320 pages
Publisher: Ten Speed Press (October 7, 2014)
Publication Date: October 7, 2014
Sold by: Random House LLC
Language: English
ASIN: B00JNQMZ32
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Amazon Best Sellers Rank:
#43,903 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
If you're looking for a cocktail book to help you put together a great home bar and start mixing more advanced cocktails this is great but a large number of the recipes are impractical for most home bars. If you are a bartender or bar owner looking to up your skills or the level of complexity at your bar then this is really going to be helpful.What I like about the book:I like that this book covers everything: Bar equipment, ice, technique, history, tasting, some "story essays" about the bar, and very important for developing a home bar is that it goes through the different types of spirits and gives you explanations of the different types and specific recommendations for brands to buy. This is step one of what is needed to be a great home bartender.What I don't like about the book:The recipes are a reflection of the Death and Co bar, where expert mixologists are creating very interesting and complex drinks. However this just doesn't work very well for a home bar. A large percentage of the recipes require something such as "Grapefruit infused Punt E Mes." The book gives you instructions on how to make all of these complex ingredients, but they aren't practical for a home bar. Therefore almost 90% of the recipes are pretty useless for me.The index isn't great. An index is supposed to reference every instance of a word in the book. So you should be able to look up "St. Germain" and it should give you every page where there is a recipe including St. Germain, but the book doesn't have this. For example in the section of the book on Modifier Liquors it describes St. Germain as "bar tenders katsup" because it has been used so much in so many drinks. I went ahead and bought a bottle but I have yet to find a recipe in the book I can make. There is no way to look for recipes using it other than to go one by one through the whole book, and when I have found one that uses it, the recipe contains one or more other complex ingredients that I don't have.Definitely a very good book and I've learned very much from it, but it is far from an ideal resource for a home bar enthusiast.
I've never been inspired to write an amazon review, but WOW. This book is AMAZING. I own a few cocktail books and I've thumbed through countless others, but I've never come across such an incredible tome.The Death & Co cocktail book is elegant, simple, and clear. The instructions are thorough. The recipes don't all rely on expensive, obscure liquors. And there's a great appendix for making infusions and other in-house delights. Bonus, the photos are beautiful! I couldn't ask for anything more.
I bought this book on recommendation from a favorite bartender. It's one of the better-value kitchen books I own: long, super dense, and cloth-bound, with high-quality photos and drawings. It's part instructions (how to properly shake and stir, how to taste spirits, what types of ingredients go well together, how to form intuition for the right amount of sweet vs. sour), part recipes, and part memoir / vignettes from the NYC bar. It's pretty impressive how erudite these guys are; they write with convincing authority, and the kind of mastery that makes the book feel like an aspiration that you know you will never fully achieve, but that you can keep turning to again and again to learn more.It gets five stars because I use it all the time and find it a fount of random wisdom and interesting asides, but I should note a few things:- There are no vodka recipes...they think vodka is boring.- Many of the drink recipes require obscure ingredients or expensive liquors, so the actual number of recipes I've made from this book so far is kind of small (limited to their "classic cocktails" section). However, this gives one plenty of room to grow and makes it possible for the book to appeal to all kinds of mixologists, from casual to more serious.- I'm sometimes frustrated by the lack of an index to their recipes, e.g. say I want to find all the recipes that include white (blanc) vermouth, well that isn't possible. I have to page through the various sections (Classic Cocktails, Gin Stirred, Gin Shaken, etc.) hoping to stumble upon this ingredient.
I've already read this book cover to cover (all but the recipes) twice now and will without a doubt say that there won't be another cocktail book that covers so many topics so well. It offers an interesting look into how the bar operates as well as essential techniques for making cocktails and inventing your own. I've already tried a few recipes out of the book and their margarita recipe killed my own, which I had considered my cocktail calling card for years. After reading the negative reviews, I would definitely recommend getting the Kindle version. There are a lot of recipes and the book is insanely well organized, but being able to search and use the hyperlinks is awesome. If you only buy one cocktail book in your entire life, this is the one to own.
What a book! I'm glad that the meat of the text is dedicated to guiding fundamentals and techniques. Equally useful was the many lists of essentials and recommendations for spirits and equipment. There are a couple of classic cocktails that didn't make the cut, but reading between the lines allowed me to make some judgements on how to elevate/modify other classics that aren't in the book. The original cocktails that are in here are numerous, straightforward, and innovative. I think that while there are certainly other great cocktail recipes out there on the internet or in other books, I think this book will be sufficient to inspire readers to look in their kitchens and in grocery/liquor stores and consider new combinations
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