Bar Book
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Bar Book : Elements of Cocktail Technique

4.54 (412 ratings by Goodreads)

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Description

Bar Book is the only technique-driven cocktail handbook, breaking bartending down into essential techniques that anyone can understand and then applying them to building the best drinks. Like Ruhlman's Twenty, but for home bar enthusiasts, this book teaches techniques, methods and critical thinking. Sixty recipes demonstrate the concepts covered in the text. From renowned bartender and cocktail brain Jeffrey Morganthaler.
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Product details

  • Hardback | 288 pages
  • 172 x 238 x 28mm | 859.99g
  • San Francisco, United States
  • English
  • 40 illustations, 50 photographs
  • 145211384X
  • 9781452113845
  • 10,190

Review quote

"Jeffrey Morgenthaler is our kind of guy; an obsessive practitiioner of lost arts and an inventor in his own right." - from Playboy "An accessible but sophisticated primer that could render the rest of the cocktail library obsolete." - Library Journal ..".my favorite drinks book of the year is The Bar Book: Elements of Cocktail Technique. Mr. Morgenthaler, a well-regarded Portland, Ore.-based bartender and blogger, notes that a great cocktail requires a combination of three elements: recipe, ingredient and technique. He admits that the first two have been well-plumbed in existing books, then lasers in on the third. Just learning how to make his ingenious but simple "MacGyver Centrifuge" with cheesecloth and a salad spinner to filter fruit juices is nearly worth the cover price." - Wayne Curtis, The Wall Street Journal
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About Jeffrey Morgenthaler

Jeffrey Morgenthaler is an award-winning bartender, working since 1996 in everything from neighbourhood taverns and nightclubs to fine restaurants and trendy lounges. Morgenthaler was a blog pioneer. He has been writing about bartending and mixology since 2004 at his website, jeffreymorgenthaler.com. His blog visitors span the range of leading professionals to home cooks looking for guidance in making a good drink. Morgenthaler has also been a regular contributor to Mixology magazine in Germany, Chilled magazine in Canada and to MIX magazine in the United States. His recipes and wisdom have appeared in the New York Times, Wall Street Journal, Playboy and Wired
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Rating details

412 ratings
4.54 out of 5 stars
5 64% (263)
4 29% (119)
3 6% (24)
2 1% (5)
1 0% (1)
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