Homemade Liqueurs and Infused Spirits

Filename: homemade-liqueurs-and-infused-spirits.pdf
ISBN: 9781603428835
Release Date: 2013-11-01
Number of pages: 272
Author: Andrew Schloss
Publisher: Storey Publishing

Download and read online Homemade Liqueurs and Infused Spirits in PDF and EPUB Add your favorite flavors and sweeteners to vodka, brandy, whiskey, and rum to make delicious homemade liqueurs. Andrew Schloss shows you simple techniques for making liqueurs using standard kitchen equipment, providing hundreds of recipes for blending your own flavored spirits with cinnamon, chocolate, honey, peaches, or anything else that might suit your fancy. Learn how easy it is to make your own versions of Baileys, Triple Sec, and Kahlúa, or try your hand at creating new and unique flavor combinations. Cheers!


Infused

Filename: infused.pdf
ISBN: 0811846008
Release Date: 2006-09-21
Number of pages: 152
Author: Susan Elia MacNeal
Publisher: Princeton Architectural Press

Download and read online Infused in PDF and EPUB This vibrant little book, filled with innovative ideas and recipes, as well as tips for shaking, stirring, and chilling, reveals how to combine spirits such as vodka and rum with fruits, flowers, herbs, and spices to create superior liqueurs. 17,500 first printing.


Amazing Mostly Edible Science

Filename: amazing-mostly-edible-science.pdf
ISBN: 9781631591099
Release Date: 2016-01-15
Number of pages: 160
Author: Andrew Schloss
Publisher:

Download and read online Amazing Mostly Edible Science in PDF and EPUB Teaching your kids science just got better--and tastier! With the awe-inspiring and accessible recipes and projects in Amazing (Mostly) Edible Science, uniting science and cooking has never been easier. Introduce your children to the wonders of science by creating projects and experiments in your very own kitchen. Entertaining to make and spectacular to behold, not only will your child learn important scientific principles, but they can even enjoy the delicious final product. Almost everything made in this book is edible. Learn and appreciate projects like classic exploding volcano cakes, glow-in-the-dark Jell-O, singing cakes, and bouncy eggs. Food expert Andrew Schloss provides you and your kids with practical and humorous projects that include step by step instructions, illustrated with fun full-color photos sure to appeal to kids of all ages. * All recipes/projects in this book are non-toxic and safe for consumption; some just to taste (slime, ectoplasm) and many you will love, such as molten chocolate cupcakes, disappearing peppermint pillows, and amber maple syrup crystals!


Homemade liqueurs

Filename: homemade-liqueurs.pdf
ISBN: CORNELL:31924084881691
Release Date: 1979-10-01
Number of pages: 222
Author: Dona Z. Meilach
Publisher:

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DIY Cocktails

Filename: diy-cocktails.pdf
ISBN: 9781440511998
Release Date: 2011-03-18
Number of pages: 240
Author: Marcia Simmons
Publisher: Adams Media

Download and read online DIY Cocktails in PDF and EPUB Black Rose, Blood Orange Tequila & Soda, Kentucky Apple Sour: the newest trend in cocktails is creating your own! Now, the editors of DrinkoftheWeek.com have concocted the only guide that teaches you to create your own infallible thirst-quenchers. Using a simple system of basic ratios, you will learn to: Mix new flavor combinations for the perfect new blend using the Flavor Profile Chart as a guide Master advanced mixology techniques from infusing liquors at home to creating custom-flavored syrups Serve the perfect drink every time, whether it kicks off a rowdy party or winds down a romantic evening! With only nine ratios to master, you'll shake, stir, roll, and build literally thousands of unique and exceptional cocktails. All you need is a good thirst, an active imagination--and this guide!


Infuse

Filename: infuse.pdf
ISBN: 9780804186773
Release Date: 2015-05-19
Number of pages: 176
Author: Eric Prum
Publisher: Clarkson Potter

Download and read online Infuse in PDF and EPUB From the authors of Shake: A New Perspective on Cocktails comes Infuse, a recipe book filled with fresh and flavorful oil, spirit, and water infusions. Authors Eric Prum and Josh Williams’ passion for infusing oils, spirits and waters began one summer nearly a decade ago when the two first made peach-infused bourbon. They were awestruck. The seemingly simple process of adding fresh, local peaches to a Mason jar of Kentucky Bourbon, and infusing the mixture for a handful of weeks had somehow resulted in something so much greater than the sum of its parts. In Infuse the authors share not only their favorite infusion recipes, but also how to use them in food and cocktails, like a spicy chili oil added to a grilled pizza bianca or a hot toddy spiked with the peach bourbon that started it all years ago. With more than 50 recipes for infusing oils, spirits and waters, Infuse provides instructions, quick tips and plenty of inspiration for how you can make delicious infusions part of your everyday. From the Trade Paperback edition.


A DIY Bitters Reviving the Forgotten Flavor A Guide to Making Your Own Bitters for Bartenders Cocktail Enthusiasts Herbalists

Filename: a-diy-bitters-reviving-the-forgotten-flavor-a-guide-to-making-your-own-bitters-for-bartenders-cocktail-enthusiasts-herbalists.pdf
ISBN: 9781592337040
Release Date: 2016-09-01
Number of pages: 208
Author: Jovial King
Publisher: Fair Winds Press (MA)

Download and read online A DIY Bitters Reviving the Forgotten Flavor A Guide to Making Your Own Bitters for Bartenders Cocktail Enthusiasts Herbalists in PDF and EPUB Make your own bitters at home to enhance your medicine cabinet, and your bar! Used since the Middle Ages, bitters are made by combining various plant botanicals and/or spices with 100-proof alcohol and letting them sit until the bitter and medicinal qualities have been extracted. Just a small amount of the resulting liquid can then be used to stimulate the digestive system and promote healthy digestion. This is why "apertifs" and "digestifs" are so popular--both then and now! "DIY Bitters" is a how-to guide that explores the history and health benefits of bitters, and shows you how to make your own bitters at home, to be used alone or in cocktails, tonics, and even main meals. Herbalists Jovial King and Guido Mase, owners of the bitters company Urban Moonshine, teach you how to make recipes for classic bitters like "orange" and "angostura," or explore more innovative bitters like "elderflower-echinacea-honey" and "chocolate love tonic. "You can even find a guide for creating your own unique flavors from the plants and ingredients you have on hand. Whether enjoyed as an apertif, digestif, or as a remedy to settle an upset stomach, bitters are back!


Taste Buds and Molecules

Filename: taste-buds-and-molecules.pdf
ISBN: 9780544188334
Release Date: 2012-03-30
Number of pages: 224
Author: Francois Chartier
Publisher: Houghton Mifflin Harcourt

Download and read online Taste Buds and Molecules in PDF and EPUB "If Catalan superchef Ferran Adria is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."—Globe and Mail This award-winning book, now available for the first time in English in the U.S., presents a cutting-edge approach to food and wine pairing. Sommelier Francois Chartier has spent the better part of two decades collaborating with top scientists and chefs to map out the aromatic molecules that give foods and wines their flavor. Armed with the results of his extensive research, Chartier has been able to identify why certain foods and wines work well together at a molecular level. In this book, he has gathered his findings into a simple set of principles that explain how to create ideal harmonies in food and wine pairings. This new approach to the art and science of food and wine pairing will be an invaluable resource for sommeliers, chefs, and wine enthusiasts, as well as a fascinating read for anyone who is interested in the principles of modernist or "molecular" cuisine. The Canadian edition of Taste Buds and Molecules was a 2011 IACP Award nominee, and the original French-language edition, Papilles et Molecules, was named the Best Cookbook in the World in the category of Innovation at the 2010 Paris World Cookbook Awards, and also won the 2010 Gourmand Award for Canada for Best Design. The book includes a foreword by Juli Soler and Ferran Adria of El Bulli, who worked closely with Chartier in planning the menus at their renowned restaurant.


Amaro

Filename: amaro.pdf
ISBN: 9781607747499
Release Date: 2016-10-11
Number of pages: 280
Author: Brad Thomas Parsons
Publisher: Ten Speed Press

Download and read online Amaro in PDF and EPUB The European tradition of making bittersweet liqueurs--called amari in Italian--has been around for centuries. But it is only recently that these herbaceous digestifs have moved from the dusty back bar to center stage in the United States, and become a key ingredient on cocktail lists in the country’s best bars and restaurants. Lucky for us, today there is a dizzying range of amaro available—from familiar favorites like Averna and Fernet-Branca, to the growing category of regional, American-made amaro. Amaro is the first book to demystify this ever-expanding, bittersweet world, and a must-have for any home cocktail enthusiast or industry professional. Starting with a rip-roaring tour of bars, cafés, and distilleries in Italy, amaro’s spiritual home, Brad Thomas Parsons—author of the James Beard and IACP Award–winner Bitters—will open your eyes to the rich history and vibrant culture of amaro today. With more than 100 recipes for amaro-centric cocktails, DIY amaro, and even amaro-spiked desserts, you’ll be living (and drinking) la dolce vita.


Liquid Intelligence The Art and Science of the Perfect Cocktail

Filename: liquid-intelligence-the-art-and-science-of-the-perfect-cocktail.pdf
ISBN: 9780393245851
Release Date: 2014-11-10
Number of pages: 416
Author: Dave Arnold
Publisher: W. W. Norton & Company

Download and read online Liquid Intelligence The Art and Science of the Perfect Cocktail in PDF and EPUB 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. 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. With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like. Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft. Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic. Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.


Layered

Filename: layered.pdf
ISBN: 9781613129432
Release Date: 2016-04-19
Number of pages: 288
Author: Tessa Huff
Publisher: Abrams

Download and read online Layered in PDF and EPUB It’s time to venture beyond vanilla and chocolate and take your baking skills up a notch. We’re talking layers—two, three, four, or more! Create sky-high, bakery-quality treats at home with Tessa Huff’s 150 innovative recipes, which combine new and exciting flavors of cake, fillings, and frostings—everything from pink peppercorn cherry to bourbon butterscotch, and pumpkin vanilla chai to riesling rhubarb and raspberry chocolate stout. Including contemporary baking methods and industry tips and tricks, Layered covers every decorating technique you’ll ever need with simple instructions and gorgeous step-by-step photos that speak to bakers of every skill level—and to anyone who wants to transform dessert into layer upon layer of edible art.


The Flavor Thesaurus

Filename: the-flavor-thesaurus.pdf
ISBN: 9781608193134
Release Date: 2010-12-01
Number of pages: 400
Author: Niki Segnit
Publisher: Bloomsbury Publishing USA

Download and read online The Flavor Thesaurus in PDF and EPUB In this lively and exceptionally enjoyable book, career flavor scientist Niki Segnit uncovers the essential flavors of food, and organizes them into 160 basic ingredients. In this concise way, she articulates every flavor imaginable, whether it's a "grassy" food like dill, cucumber, or peas, or a "floral fruity" one like figs, roses, or blueberries. And then she considers every conceivable combination of these ingredients. Segnit has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants-all in her quest to uncover the planet's essential flavor pairings. The result is a reminder that there are almost infinite possibilities in an everyday kitchen, whether it means spinning celery and dill into a savory broth, orange and carrots into a crisp salad, or cabbage and sage into an elegant cream sauce. This book is also full of quirky observations, practical information (hundreds of recipes are embedded in the narrative) and more than a few good jokes. Beautifully packaged, The Flavor Thesaurus is not only a highly useful, and covetable, reference book that will immeasurably improve your cooking-it's the sort of book that might keep you up at night reading.


Artisan Drinks

Filename: artisan-drinks.pdf
ISBN: 1592539947
Release Date: 2014-10-15
Number of pages: 192
Author: Lindy Wildsmith
Publisher: Quarry Books

Download and read online Artisan Drinks in PDF and EPUB Re-discover artisanal techniques that were once second nature to past generations and learn to appreciate the pleasure of working within the seasons and collecting natural produce. Artisan Drinks guides you through the methodology of drinks, divided into different types of beverages that all take their basis from fresh natural ingredients that can be sourced locally. There is a huge pleasure in celebrating the outdoors, of becoming intimate with the seasons and the plants, fruits and flowers that grow around you. Preserve every seasonal flavor to enjoy all winter long by creating all of the recipes created by Lindy Wildsmith. Enjoy creating original drinks, giving them as gifts, sharing them with friends and family, and the simple and wholesome pleasures of drinking! Relish the satisfaction of knowing you made it yourself. From organic and nourishing fruit syrups and cordials to sparkling celebratory drinks such as mocktails and summer cups, you will find a wide variety of drinks to make, savor and enjoy.


The Home Distiller s Handbook

Filename: the-home-distiller-s-handbook.pdf
ISBN: 1604332123
Release Date: 2011-11-29
Number of pages: 128
Author: Matt Teacher
Publisher: Cider Mill Press

Download and read online The Home Distiller s Handbook in PDF and EPUB Create your own signature blends! Like to dabble, invent, experiment, and concoct? Like to drink? Move beyond bartending and learn how to combine alcohol with herbs, spices, fruit, and more to create your own custom blends! This book guides you step-by-step through the process of creating unique and delicious alcoholic infusion and blends as well as infused cordials and cremes. No fancy degree or equipment required! Also, learn how to make your very own whiskey blends. Includes unique recipes from some of today's leading mixologists, as well as fifty recipes, including: Smoked Bacon Bourbon October Apple Liqueur Horseradish Vodka Silver Kiwi Strawberry Tequila Cucumber Gin Cherry Whiskey Blueberry Bourbon Cheers, and bottoms up!


Night Club Bar

Filename: night-club-bar.pdf
ISBN: CORNELL:31924095714816
Release Date: 2006-01
Number of pages:
Author:
Publisher:

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