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Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science [Anglais] [Broché]

Kevin K Liu

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Description de l'ouvrage

24 février 2013
Think of It as Your PhD in Drinking.

In Craft Cocktails at Home, you’ll embark upon a one-of-a-kind journey as you learn how to make some of the world’s most innovative, unique, and delicious cocktails.

Taste scientists, engineers, and talented bartenders with decades of experience all contributed their expertise to create this must-have guide for novices and professionals alike.

Ever wondered what makes water taste good? Curious about what really happens during the barrel-aging process? Interested in which “molecular” ingredients have the best texture?

These questions and more, answered inside.

With 250 pages and 65 recipes


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Biographie de l'auteur

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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Amazon.com: 4.2 étoiles sur 5  53 commentaires
35 internautes sur 37 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 A witty, idea-packed book that's great for cocktail nerds and science geeks alike 7 mars 2013
Par Rafael García - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
Kevin Liu's informative and accessible Craft Cocktails at Home is the first cocktail book I'd recommend to those with a science or engineering background who want to get into the craft of mixing drinks. It's not necessarily the most essential (that would be Embury's Fine Art of Mixing Drinks), nor is it for everybody; those looking for the history and some of the romance of mixed drinks would be better served by Ted Haigh's Vintage Spirits and Forgotten Cocktails or one of David Wondrich's books, and those looking to understand cocktail genealogy and structure can do no better than Regan's Joy of Mixology. But for those who want to understand the scientific processes and principles underlying such basic cocktailing concepts as dilution, citrus freshness, infusion, and acidity, there's no better, or friendlier, place to start. Liu has amassed a huge body of knowledge through research and his own experiments, and he puts it across in a style that's witty, light, clear, and amusing, perked up by self-deprecating asides and the occasional Internet in-joke.

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.
11 internautes sur 11 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Cocktail techniques for engineers (and why not others) 12 avril 2013
Par Panu - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
This is not a cocktail guide. Do not expect to find (many) recipes for cocktails here. Instead recipes for things like marvellous-tasting tap water, clear ice and methods for home made bitters are included, with explanations on the science behind that makes them work.

Ok, so I am an engineer, but I loved it.
13 internautes sur 14 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 An incredibly important text for bartenders and cocktail enthusiasts alike. 2 mars 2013
Par Andrew Cameron - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
As a professional bartender with a scientific grounding, I have always had to rely on food science writings such as Harold McGee's "On Food and Cooking" and scientific papers to obtain a deep understanding of what exactly I do behind the bar, and what I can do to enhance 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.
4 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Very unique, interesting read 1 mars 2013
Par Neha - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
I love having books scattered around my house as conversation starters for large parties, or for easy, fun pleasure reading. This book is a great addition to my collection. It's written in a very personable, humorous way, and, unlike most books on cocktails, has a little bit of everything- recipes, trivia, history, and science. The format is also great- it's broken down into lots of sections such that you don't have to read it in any particular order or for any length of time. Flip it open to whatever page you want whenever you have a few spare moments, and you're bound to find something fun and inspiring...Would definitely recommend it!
2 internautes sur 2 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 boozing down a river 23 mars 2013
Par winodarko - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
I really liked this book. It actually uses real science and applies it to something most people can actually relate to, i.e. booze. Who doesn't like it when people bring up old texts and do experiments. This should be a mandatory read in college science.
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