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LIQUID INTELLIGENCE THE ART AND SCIENCE OF THE PERFECT COCKTAIL DAVE ARNOLD PHOTOGRAPHY BY TRAVIS HUGGETT FOR MY WIFE, JENNIFER, AND MY SONS, BOOKER AND DAX Please bookmark your page before following links. ACKNOWLEDGMENTS INTRODUCTION PART 1: PRELIMINARIES MEASUREMENT, UNITS, EQUIPMENT INGREDIENTS PART 2: TRADITIONAL COCKTAILS ICE, ICE WITH BOOZE, AND THE FUNDAMENTAL LAW Ice by Itself Ice with Booze Chilling and Diluting The Fundamental Law of Traditional Cocktails SHAKEN AND STIRRED, BUILT AND BLENDED Shaken Drinks: The Daiquiri Stirred Drinks: Manhattan versus Negroni Built Drinks: The Old-Fashioned Blended Drinks and Shaved Drinks: The Margarita COCKTAIL CALCULUS: THE INNER WORKINGS OF RECIPES PART 3: NEW TECHNIQUES AND IDEAS ALTERNATIVE CHILLING NITRO-MUDDLING AND BLENDER-MUDDLING RED-HOT POKERS RAPID INFUSIONS, SHIFTING PRESSURE Rapid Nitrous Infusion with the iSi Whipper Rapid Liquors and Cocktails Rapid Bitters and Tinctures Vacuum-Infused Solids: Garnish Magic CLARIFICATION Definition, History, Technique Clarification Techniques: Nitty-Gritty Flowcharts Clarifying Booze in the ’Fuge: The Justino WASHING Booze Washing Milk Washing: What’s Old Is What’s New Egg Washing Chitosan/Gellan Washing A Short Word on Fat Washing CARBONATION PART 4: LITTLE JOURNEYS APPLES COFFEE THE GIN AND TONIC SOURCES FURTHER READING RECIPE LIST INDEX

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Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. 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 ar

Liquid intelligence : the art and science of the perfect cocktail PDF

288 Pages·2014·5.59 MB·English

by Arnold

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LIQUID INTELLIGENCE THE ART AND SCIENCE OF THE PERFECT COCKTAIL DAVE ARNOLD PHOTOGRAPHY BY TRAVIS HUGGETT FOR MY WIFE, JENNIFER, AND MY SONS, BOOKER AND DAX Please bookmark your page before following links. ACKNOWLEDGMENTS INTRODUCTION PART 1: PRELIMINARIES MEASUREMENT, UNITS, EQUIPMENT INGREDIENTS PART 2: TRADITIONAL COCKTAILS ICE, ICE WITH BOOZE, AND THE FUNDAMENTAL LAW Ice by Itself Ice with Booze Chilling and Diluting The Fundamental Law of Traditional Cocktails SHAKEN AND STIRRED, BUILT AND BLENDED Shaken Drinks: The Daiquiri Stirred Drinks: Manhattan versus Negroni Built Drinks: The Old-Fashioned Blended Drinks and Shaved Drinks: The Margarita COCKTAIL CALCULUS: THE INNER WORKINGS OF RECIPES PART 3: NEW TECHNIQUES AND IDEAS ALTERNATIVE CHILLING NITRO-MUDDLING AND BLENDER-MUDDLING RED-HOT POKERS RAPID INFUSIONS, SHIFTING PRESSURE Rapid Nitrous Infusion with the iSi Whipper Rapid Liquors and Cocktails Rapid Bitters and Tinctures Vacuum-Infused Solids: Garnish Magic CLARIFICATION Definition, History, Technique Clarification Techniques: Nitty-Gritty Flowcharts Clarifying Booze in the ’Fuge: The Justino WASHING Booze Washing Milk Washing: What’s Old Is What’s New Egg Washing Chitosan/Gellan Washing A Short Word on Fat Washing CARBONATION PART 4: LITTLE JOURNEYS APPLES COFFEE THE GIN AND TONIC SOURCES FURTHER READING RECIPE LIST INDEX

Description:

Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. 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 ar

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Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.