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Download ! Liquid Intelligence: The Art and Science of the Perfect Cocktail PDF by ! Dave Arnold eBook or Kindle ePUB Online free. Liquid Intelligence: The Art and Science of the Perfect Cocktail This is a This is a 400-level text on bartending, not just a bartending how-to. KO I'm going to sum up this book as succinctly as possible:I'm a professional bartender that has remodeled his kitchen to be as much a chemistry lab as it is a place of cooking. I have a HUGE library dedicated to bartending books in addition to cooking, gastro, flavor-profiling, pairing, etc. I love the food and beverage industry, and I believe that a bartender is as responsible for creating an enjoyable meal as a ch
| Title | : | Liquid Intelligence: The Art and Science of the Perfect Cocktail |
| Author | : | |
| Rating | : | 4.35 (905 Votes) |
| Asin | : | 0393089037 |
| Format Type | : | paperback |
| Number of Pages | : | 416 Pages |
| Publish Date | : | 2017-10-08 |
| Language | : | English |
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. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simplehow ice forms and how to make crystal-clear cubes in your own freezerand 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. There, Arnold and his coll
In 2004 he founded the Museum of Food and Drink. . He hosts the radio show Cooking Issues and runs the high-tech cocktail bar Booker & Dax in New York’s East Village, part of the Momofuku restaurant group. Dave Arnold is a food science writer, educator, and innovator. He has taught at the French Culinary Institute and at Harvard University and has appeare
This is a This is a 400-level text on bartending, not just a bartending how-to. KO I'm going to sum up this book as succinctly as possible:I'm a professional bartender that has remodeled his kitchen to be as much a chemistry lab as it is a place of cooking. I have a HUGE library dedicated to bartending books in addition to cooking, gastro, flavor-profiling, pairing, etc. I love the food and beverage industry, and I believe that a bartender is as responsible for creating an enjoyable meal as a chef. My personality is front-of-house while my mentality and drive (and sometimes my personality, too) is back-of-house.This book is perfect for people like me that are always on the look-out f. 00-level text on bartending, not just a bartending how-to. I'm going to sum up this book as succinctly as possible:I'm a professional bartender that has remodeled his kitchen to be as much a chemistry lab as it is a place of cooking. I have a HUGE library dedicated to bartending books in addition to cooking, gastro, flavor-profiling, pairing, etc. I love the food and beverage industry, and I believe that a bartender is as responsible for creating an enjoyable meal as a chef. My personality is front-of-house while my mentality and drive (and sometimes my personality, too) is back-of-house.This book is perfect for people like me that are always on the look-out f. The Definitive Guide to Modern Mixology Matthew Maroon Last week I picked up Liquid Intelligence. I wanted to wait to write a review of it until I had a little time to digest the whole thing.First off, I should say that I have a hetero-man-crush on Dave Arnold. I’ve been listening to Cooking Issues for well over a year now. He’s answered numerous questions of mine, some cocktail related. I’ve experimented with many of the concepts in the book before it came out. I bought some Pectinex Ultra-SPL, for instance, and agar, and did a few different juice clarifications. I built my own carbonation rig. I’ve read his work on chilling and di. Fantastic book for all cocktail enthusiasts. Don't just let it sit on your coffee table. Amazon Customer Amazing information is contained within this book. I've been an amateur cocktail enthusiast for years and some of my friends might agree that I make good drinks, but I've truly stepped it up a notch. Who would of thought adding a few drops of saline to a cocktail would make the flavor pop so much! It makes perfect sense now that I think about it. Maybe it was all those cheap margaritas in college that made me repulsed by the idea of salt in my cocktails, but now that I've tasted the difference I will never look back.
“A manual to the most deliciously potent science kit ever.” (Publishers Weekly)“If you want to know exactly how much ethanol is in your vermouth, how to work with liquid nitrogen and why a red-hot poker is useful behind a bar (it’s got nothing to do with unruly patrons), Dave Arnold is your best guide. Required reading for all of us from now on.” (Jim Meehan, author of The PDT Cocktail Book)“Dave Arnold has always been ahead of the curve in the cocktail world, and in this book he brings the rest of us up to speed.” (Wylie Dufresne, chef/owner of wd50)“Probably the most important cocktail book that’s been written ever.” (Julian Cox) . Serious, sure. But there’s also a great spirit of play and experiment
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