- Taschenbuch: 254 Seiten
- Verlag: Kevin Liu; Auflage: 1 (24. Februar 2013)
- Sprache: Englisch
- ISBN-10: 0615766382
- ISBN-13: 978-0615766386
- Größe und/oder Gewicht: 15,2 x 1,5 x 22,9 cm
- Durchschnittliche Kundenbewertung: 3 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 14.681 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science (Englisch) Taschenbuch – 24. Februar 2013
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Über den Autor und weitere Mitwirkende
Kevin Liu started writing about food and science online at ScienceFare.org in 2011. He doesn’t plan to stop anytime soon.
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Liu directs the book as much at mixed drinks nerds as at novices, conducting a hybrid course that's both Introduction to Craft Cocktails and Special Topics in Frontier Mixology. As one of said nerds, I'm especially grateful for summaries of much of what bartenders and bloggers have discovered about topics such as iSi whipper-abetted fast infusions and alternative forms of acidity, as well as wonderful and clearly written recipes for such things as speedy allspice dram and an orgeat so simple that making it feels like cheating. There's recipes for unusual and exciting drinks from innovative and under-appreciated mixologists like Pip Hanson and Stephen Shellenberger. There's even a chapter in which Liu drinks and offers notes on straight cocktail bitters, a project I'm glad he undertook so I don't have to. (I say this as someone who agrees with Liu that straight Angostura is delicious, if palate-demolishing.) Of use to both upstarts and old hands, there's a thoughtful and practical guide to crafting cocktails to convert cocktail novices (craft strawberry daiquiri!), including the ones reading the book.
I do have two complaints, one with the content and one with the Kindle edition. The first is that many of the chapters feel more like jumping-off points for further discussion than complete overviews of given subjects; but, as this book is annexed to a lively and interactive blog that promises to expand on many ideas in the future, and as this blog is just one star in an ever-growing and active constellation of cocktail blogs tinkering with and writing on these topics, that's okay. As long as you understand this book to be the first word on these topics and not the last, you'll be fine. (The Last Word, incidentally, is a delicious drink.) The second and more serious complaint is with Amazon's Kindle for iPhone app, which completely mangles the book's frequent and useful graphs, rendering them unreadable. They display fine on the Kindle's desktop browser version, but good luck reading them on your phone on the go. Happily, when I mentioned this on a cocktail forum, Kevin Liu contacted me to let me know he'll be putting the graphs on the blog eventually. He also offered to email them directly to me, which doesn't just show that he's a thoughtful and awesome guy, but exemplifies the kind of direct back-and-forth with readers that the blog will hopefully allow. So be warned: if you buy the Kindle version but don't own a Kindle, you may have some trouble reading the book as it's formatted.
Overall, this is a light and fun read that packs the latest and most useful information on some of the most exciting topics in the field in a style that's friendly to noobs and pros alike. Highly recommended.
Ok, so I am an engineer, but I loved it.
Until now that is.
Kevin has kindly explained everything, from the physiology of flavour to how flavours interact with each other. He goes onto how to make clear ice and a sous-vide at home, and he introduces some truly incredible concepts in regards to preservation, infusions, consistency and increasing the overall sensory experience.
There is nothing quite like this on the market, and I am incredibly happy that it now exists. It is bound to shake up the industry for the better through offering new foundations for creativity.
Well done sir. Well done.
Assuming that you already have those basics under your belt, and this is going to be sitting next to the other dozen or more books you have on "liquids" ;) , this is great. More than great, it is the best of its kind.
For knowledge which is both serious and straightforward, detailed yet accessible, (and not full of useless quasi-scientific jargon!), Liu takes you through everything you need to know about ice, mixing, the make of spirits and how they react to various factors, and so much more. (Check out the table of contents on search inside on amazon for all the info of whats inside).
It is reminiscent of one of the greatest books on food of all time, Harold McGee's masterpiece: http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012/ref=sr_1_1?ie=UTF8&qid=1412734960&sr=8-1&keywords=harold+mcgee
Though this is not McGee level, it is a great pairing to it for this very specific context.