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The Joy of Mixology: The Consummate Guide to the Bartender's Craft (Anglais) Relié – 14 octobre 2003

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Biographie de l'auteur

GARY REGAN is the author of The Bartender’s Bible and coauthor with his wife, Mardee Haidin Regan, of The Book of Bourbon and Other Fine American Whiskeys, New Classic Cocktails, The Martini Companion, and The Bourbon Companion. He has written articles on mixing and drinking for the San Francisco Chronicle, Food & Wine, Playboy, Wine Enthusiast Magazine, Wine & Spirit Magazine, and Cheers Magazine. Gary and his wife are the creators of the e-letter Ardent Spirits and drink experts for’s Kitchen & Housewares store. They live in Cornwall-on-Hudson, New York.

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Couverture | Copyright | Table des matières | Extrait | Index
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Commentaires client les plus utiles sur (beta) 58 commentaires
85 internautes sur 87 ont trouvé ce commentaire utile 
Not your average mixology book! 22 octobre 2003
Par Robert Hess - Publié sur
Format: Relié Achat vérifié
Your average cocktail/bartender book is usually just the result of somebody gathering together as many recipes as they can find, prefacing it with the obligatory "how to stock your home bar" chapter, then selecting "File / Print..." Is it any wonder then that people these days are confused as to what a Martini really is?
Thankfully, Gary Regan has shown us that a mixology book can be far more then we have come to expect.
In "The Joy of Mixology", Gary lays out for us the results of what obviously has been many years of research into what cocktails really are, and how to make them properly. First he covers the common topics such as history, bartending, garnishes, glassware, but with far more interesting information then you most likely have seen elsewhere. Mr. Regan then dives into laying out the various styles of cocktails and mixed drinks, and how to understand them in ways that focus on the proper and well-balanced construction of each style. There is a lot of meat in how he organizes his lists, and a wealth of information behind their proper construction.
Cocktails really don't need to be as confusing as they seem to be to most people. This book goes a long way in not only making sense of the large array of cocktail selections available, but also in bringing to light the potentials of a "Quality" cocktail experience.
55 internautes sur 57 ont trouvé ce commentaire utile 
This is THE BOOK 11 septembre 2005
Par Erica - Publié sur
Format: Relié
I'm surprised that this book doesn't have more reviews - I am usually too preoccupied or lazy to take the time to write Amazon reviews, but in this case I had to speak! This really is THE BOOK if you're looking to learn the art of mixology, the craft of the cocktail, the joy of boozing it up in a delicious and debonair way! I am rather obsessive with the whole mixing drinks thing - and an obsessive buyer of cocktail books - but the only two that really matter - the only two that are ESSENTIAL and not just a novelty to own - are this book and Dale Degroff's the Craft of the Cocktail. Buy others if you have the inclination, but if you're wondering what to buy to learn, or to enjoy, or to be able to say you have the definitive books on the subject - buy those two. And believe me, I've tried out enough of the recipes to KNOW what I'm talking about!
19 internautes sur 19 ont trouvé ce commentaire utile 
The cocktail book I turn to first 3 décembre 2006
Par Amy Cook - Publié sur
Format: Relié
The chart in the middle of the book is invaluable. At a glance you can see what you can make with the ingredients on hand and confidentally experiment without straying too far off tried and true formulas (who knew the Sidecar and Margarita were related?).
16 internautes sur 18 ont trouvé ce commentaire utile 
More than a recipe book 22 septembre 2009
Par Paul - Publié sur
Format: Relié Achat vérifié
There are really a couple of subjects that this book covers:

- Recipes: lots of them with the author's own variations. Not all of the recipes I tried were great. It looks like Gary Regan is trying to provide an inclusive collection of recipes rather than a selection of the best ones. He even includes some that he doesn't care fir,

- Tips for professional bartenders: as a home mixologist I couldn't related to that.

- The standard info on how to and garnishes etc.

And finally, what I consider to be the hear of this guide:

A (for me at least) original, useful and very educational way of grouping cocktails into families. There are lots of tables and descriptions that explain the groupings. This was a real eye-opener for me because it really made it clear how good cocktails were constructed and why a margarita and a cosmopolitan are very, very similar. There are also some great sections that compare the density of various brands of liquors which is extremely helpful when making layered drinks.

All in all, this is not a perfect book but there is really a lot of original content that I've never seen anywhere else. If you like Alton Brown and a pseudo-scientific approach to cooking then you'll definitely enjoy Gary Regan's book.
15 internautes sur 19 ont trouvé ce commentaire utile 
Inaccessible for the beginning bartender 9 juin 2012
Par MReed - Publié sur
Format: Relié Achat vérifié
When reading this book, it will feel more like you are having a conversation with Gary Regan than you are learning a trade. Not that Regan doesnt have anything interesting to say, just the opposite, but the book has more of a story-based approach rather than an instructional approach in its organization. I was also fairly dissapointed with the lack of visuals, and for a book that stresses the importance of visuality in bartending it certainly did not feel like it needed to demonstrate anything beyond a few crude hand-drawn boxes here and there. Regan does, however, delve into the history of cocktails and the origin of cocktails but never goes into the history of specific liquors which I found a little odd. Above all, the thing that irritated me about this book beyond anything was the fact that even though he took an extra step to categorize drinks which makes it easier to learn he takes a major step backwards by only providing the recipes in alphabetical order in the very back of the book. This was by no means a bad book, but I felt for the price and the ratings that something else could be bought that was a little more accessible. I went to Barnes and Nobles and found many other books which were nmore helpful and were also at a cheaper price than this one.
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