Sinossi
- ISBN:
- Casa Editrice:
- Pagine: 0
- Data di uscita: 30-11-1999
Recensioni
I hate this book because it made me 99% sure I’m going to end up spending a bunch of money on alcohol and cocktail supplies.
Mr Arnold's years of research, experimentation, and careful data-gathering is unparalleled, and the findings he presents here are both convincing and useful. Unfortunately, the book itself is a rat's nest of conflicting typefaces, type-sizes, colors, headers, subheaders, recipes, quasi-recipes, and
Excellent, with some caveats... 1. A good portion of the book discusses complex techniques involving expensive equipment that is generally out of the realm of reasonable for the home bartender. They are very cool to read about, though. 2. The number of recipes covered in detail in this book is small, Leggi tutto
Abbie really doesn't care when I start a sentence "oh my gosh, did you know this about ice?" But it's fascinating. Not a ton of recipes but there are millions of those out there. There's a dozen little tidbits and tricks that you will just pick up and help even a lowly at-home bartender can improve
In Dave Arnold’s “Liquid Intelligence: The Art and Science of the Perfect Cocktail” years of precision research and experimentation combined with comprehensive explanation of basic chemistry and material science topics come together in a book that takes the reader into the complex world of mixology, Leggi tutto
One of the most important cocktail books ever written. There's some high-level shit in here that you'll never be able to do at home...but it's good to know and will help your thinking.
İçecek hazırlama teknikleri konusunda okuduğum en ileri seviye ve ufuk açıcı kitaptı. Herkesin ilgi alanı olmadığı kesin ama gastronomi ile ilgili eğitim alıyorsanız veya içecek servisi ile ilgili bir işte çalışıyorsanız kütüphanenizde olması gereken bir eser. Özetle değinmek gerekirse içecek hazı Leggi tutto
So I grabbed this because it had amazing reviews. Please note that this is not really geared towards the layman. Arnold has lots of tips and tricks to make your home bar more professional, but he goes waaaaaaay off in to some pretty impressive science based stuff that would be totally unsafe to atte Leggi tutto
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