Obtenir un ebook gratuit Regarding cocktails

Obtenir un ebook gratuit Regarding cocktails

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Regarding cocktails

Obtenir un ebook gratuit Regarding cocktails

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Détails sur le produit

Relié: 256 pages

Editeur : Phaidon Press Ltd; Édition : 01 (14 novembre 2016)

Collection : FOOD COOK

Langue : Anglais

ISBN-10: 0714872814

ISBN-13: 978-0714872810

Dimensions du produit:

16,2 x 2,5 x 22,9 cm

Moyenne des commentaires client :

3.0 étoiles sur 5

2 commentaires client

Classement des meilleures ventes d'Amazon:

379.189 en Livres (Voir les 100 premiers en Livres)

Sasha Petraske est un grand nom du cocktail. Dans son bar à New York, il a créé de nombreuses recettes, rassemblées ici. Elles sont souvent originales mais relativement faciles à recréer à la maison. Il n'y a pas de photos des boissons mais elles sont représentées par un graphisme minimaliste mais très réussi. Un excellent livre !

C'est dommage de publier un livre et de tout gâcher par une qualité médiocre. Le papier est ordinaire et la couverture très cheap. Du made in China qui vous fait passer l'envie d'acheter des livres sur Amazon.

Over the last two years, I've begun to spend a lot of time as a self-taught mixologist at home and purchased most of the highly rated and recommended cocktail books. This has without a doubt become my favorite and go to book when I'm looking to make a new cocktail. I recently hosted a cocktail party and of the nine drinks on my menu, 6 of them came from this book. While a lot of other books rely on glossy pictures, this is a welcome change, focused on the recipes and brief descriptions from Sasha's wife and friends about the impetus behind each cocktail. One thing that I really appreciate is the fact that this book doesn't include tons of recipes requiring a lot of miscellaneous or unique items to make. If you have a fairly well stocked home bar, you can make almost anything in here.

No name-dropping, no star f-cking. If those words carry meaning for you, then so too do the drink recipes in this book. If not yet, for the reader of this book they soon will. Here, at last, is Milk & Honey resurrected on the page. One can, if they were lucky, recall the short, candlelit bar and the quiet excitement of ducking in off of a Chinatown street and being served essentially the perfect drink for whatever your palate in what was the most exciting bar in the world during its time. The book is not just Milk & Honey, of course. It is Little Branch and the John Dory Oyster Bar and Dutch Kills and White Star and everywhere he touched and everyone he worked with gathered up in a collection of recipes and elegiac words. Sasha Petraske left the world too young, but as an old soul he left behind an entire culture of service and drink preparation that lives on in his many acolytes. This book collects, essentially, the favorite recipes of Sasha and those who worked with and for him, each introduced with a short paragraph explaining the drinks background and meaning and seasonality. The framing idea of the book is the framing idea of mixology as Sasha and his ventures expressed it: every cocktail is a variation of one of five types of drinks: the Old Fashioned, the Martini or Manhattan, the Sour, the Highball, or the Fix. There are five chapters of recipes he enjoyed (largely designed by his acolytes or developed in concert with him, and attributed appropriately) with an additional chapter on non alcoholic and sweeter large format drinks. The recipes reflect the elegance and simplicity that Mr. Petraske stressed: unlike other recent bar books that seek to be the last word on all cocktail making and which call in each recipe for very specific brands, here liquors are specified by type and perhaps origin, but in the context of a simply presented list of ingredients followed by detailed instructions on assembly and only occasionally the introducing paragraph will name a particular brand. An aesthete and something of an obsessive compulsive when it came to lists, Petraske would doubtless be pleased by this layout. Each facing page contains an impressionistic line drawing of the drink that reflects the ratios called for in the recipe. Some of the great classics are here, but the recipe reflects the particular way Sasha preferred them, so too are the more famous originals of his and his extended bar family. The beginning and end of the book contains framing essays, some by Petraske but others by his wife and friends describing the philosophy of work and dress that Petraske lived and sought to impart upon others. Reflecting his particular sense of humor, cocktails for cats are also described. You can find Petraske's work living on in his colleagues now bringing their own voice to the great bars of LA, Chicago, NYC (Attaboy, the now transformed original Milk and Honey space led by Sam Ross and Michael McIlroy), Melbourne, and London, or you can recreate these recipes at home. I think that this book will give you recipes that feel both familiar and surprisingly new at the same time, the kind you would get when you let a great bartender who knows what you love make a drink, bartenders choice. While Petraske is missed, this book is not to be.

I used to work for Sasha and bought the book as a gift for friends who love cocktails and love to host guests. I was shocked to see all of his tricks and secrets published in the book and thought that the info and the recipes were perfectly laid out for regular people to learn and execute the craft. He was a perfectionist, an artist and a true professional, now everyone can get a glimpse into his approach to cocktail making.

Excellent book with classic and modern cocktails. This book does a good job at keeping Sasha Petraske's legacy alive for the next generation. More than a recipe book, this also outlines Mr Petraske's philosophy of serving customers and running successful cocktail service.

I hardly ever write reviews on Amazon, but after spending a few months with this book, I was compelled to. This book is absolutely worth the money you'll spend and the anecdotes throughout (paired with each cocktail) are a wonderful compliment. I've worked my way through about 75% of the cocktails in this book and it will remain a staple at my bar for a long, long time.

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Regarding cocktails PDF

Regarding cocktails PDF