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Bitters: A Spirited History of a Classic…
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Bitters: A Spirited History of a Classic Cure-All, with Cocktails,… (edição 2011)

por Brad Thomas Parsons (Autor)

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214396,611 (3.9)1
Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters. nbsp; Author and bitters enthusiast Brad Thomas Parsons traces the history of the world's most storied elixir, from its earliest "snake oil" days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process. nbsp; Whether you're a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends--ranging from Apple to Coffee-Pecan to Root Beer bitters--as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike. nbsp; Also featured are more than seventy cocktail recipes that showcase bitters' diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons's own repertoire like the Shady Lane, plus one-of-a-kind libations from the country's most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes. nbsp; Part recipe book, part project guide, part barman's manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.… (mais)
Membro:hayes.esq
Título:Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas
Autores:Brad Thomas Parsons (Autor)
Informação:Ten Speed Press (2011), Edition: 1, 240 pages
Colecções:A sua biblioteca
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Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas por Brad Thomas Parsons

Adicionado recentemente porkeith418, W.MdO, Whfli, kcotton, Stefano75, flowerysong, p5ntangle, Kanj
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What a wonderful book on the use of "Bitters" with cocktails, recipes & formulas. Bitters are an aromatic flavoring agent made fro infusing spices, herbs, flowers, barks, roots & other botanicals in a high-proof alcohol or glycerin. They were long ago used for medicinal reasons: indigestion, cramps, headaches or constipation (Castoria?).

Most animals & humans shy away from bitters as historically BITTER usually signaled the presence of toxins, which could very possibly lead to death.

Contents of the book contain: Introduction; A brief history of Bitters; A bitters boom; Making your own bitters; Setting up your bar; Bitters Hall of Fame; 3 sections of recipes; Resources; Recommended reading; Acknowledgements; and Index.

Old Guard Cocktails: Abbey Cocktail; Angostura Fizz; Cuba Libra; Fourth Regiment Cocktail; Harvard Cocktail; Jersey Cocktail; Martini; Pink Gin; Rob Roy; Satan's Whiskers; and Vieux Carre.

New-Look Cocktails: 5th Avenue Cocktail; Bitter Handshake; Black Feather; Black Scottish Cyclops; Fernet & Coke; Gargoyle & Spire; "Michelada"; Shady Lane; Sorghum Flip; Tombstone; Trident; Woodland Sunset; and Zim Zala Bim

Bitters in the Kitchen: Broiled bitter grapefruit; Sweet & spicy bitter bar nuts; Compound bitters butters; Bourbon bitters holiday ham glaze; Hot & sticky bitter wings; Bitters sweet chocolate malted pudding; and Aromatic bitters ice cream

Very interesting and creative recipes...... ( )
  Auntie-Nanuuq | Jan 18, 2016 |
This year for Christmas my wife gave me three books on cocktails. She knows that when I get interested in a subject I tend to go all in. I am not sure why I chose to read Brad Parsons’ “Bitters: a spirited history of a classic cure-all, with cocktails, recipes & formulas” but I am glad I did. Parsons covers a lot of territory in this book. The history of bitters, in cocktails and otherwise, turns out to be more interesting than I expected. Prohibition plays a big part in the story but bitters are much older than the cocktail hour.
Parsons includes recipes, to make your own bitters and for cocktails that use them. To demonstrate their importance, after all how much difference can a “dash” of something make in an entire cocktail? I found that it can make a lot of difference. Parsons offers a demonstration, make two of a simple cocktail recipe, one with and one without bitters. The difference between the two is more than noticeable.
A section titled “Setting up Your Bar” has the best advice I have seen for creating a home bar. It leads you through the tools you will need and those you might want, it discusses glassware, mixers, and even the spirits you might want to stock. Except for his endorsement of Mason jars for drinking I think the advice is sound. I was a little confused after looking up the word Amari, a subset used in his listing of spirits. It is just Italian for bitters. Sure they, mostly come in bigger bottles than the bitters pictured on the cover but I would have hoped for some discussion of them. I know it is always possible that I read over it so I checked the index. There was no listing. It is not a big problem but I have to wonder if something else was missed.
The recipes that I have tried were good. I have not tried to make my own bitters yet but the instructions were very straight forward. Parsons divided the cocktail recipes into three sections, Hall of Fame, Old Guard, and New Look. Often cocktail recipes suffer from demanding specific brand name spirits or exotic liquors that the home bar will only need once. That is not a problem here except for in the “New Look” section and needing a variety of flavored bitters. But then that, bitters, is what the book is about. The final section of recipes, Bitters in the Kitchen, looks very good. The Bitters Vinaigrette is on my to do list.
In appendices Parsons’ includes a list of web resources for spirits, liquors, mixers, bar supplies and the herbs to make your own bitters as well as a bibliography. I am hopeful that these will lead me to a source for mixers that are not syrupy sweet. I should also mention that the book won two awards, the 2012 James Beard Foundation Award and the 2012 International Association of Culinary Professionals (ICAP) Cookbook Award in their Wine, Beer, and Spirits category. ( )
  TLCrawford | Feb 25, 2015 |
Fascinating history of Bitters. Also has some great cocktail recipes containing bitters. If you like classic cocktails, you will love this book. ( )
  bke | Mar 30, 2014 |
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"If you took the SAT exams back in the twentieth century, you may recall the curious puzzle 'Salt is to food, as bitters are to [blank].'  What scholar had the bright idea that high school juniors knew how to mix a proper old-fashioned anyway?"

KURT B. REIGHLEY, UNITED STATES OF AMERICANA

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Cocktail culture has come a long way since I last worked behind the bar, which was in the early 1990s at Harpoon Eddie's in Sylvan Beach, New York, a town optimistically billed as "the Coney Island of Central New York."
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Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters. nbsp; Author and bitters enthusiast Brad Thomas Parsons traces the history of the world's most storied elixir, from its earliest "snake oil" days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process. nbsp; Whether you're a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends--ranging from Apple to Coffee-Pecan to Root Beer bitters--as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike. nbsp; Also featured are more than seventy cocktail recipes that showcase bitters' diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons's own repertoire like the Shady Lane, plus one-of-a-kind libations from the country's most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes. nbsp; Part recipe book, part project guide, part barman's manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.

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