posted: Mar. 3, 2014 @ 5:05a
4.5 out of 5 stars (33 customer reviews)
Over the course of the past two decades, Tony Abou-Ganim has earned his reputation as one of the leaders in the craft cocktail movement. Through his work with food and hospitality legends like Mario Batali, Steve Wynn, and Harry Denton, Abou-Ganim has earned his reputation as "the Modern Mixologist," someone bringing the traditional art of mixology into the 21st century. Now, in The Modern Mixologist, Abou-Ganim has established the new standard in cocktail books — a must-have guide to home mixology in a beautiful, coffee-table–suitable format. Featuring gorgeous full-color photography throughout by the award-winning Tim Turner, this book instantly becomes the most beautiful guide to creating cocktails available anywhere. If you carry one high-end cocktail book, this is it — sure to be a terrific gift item all year round.
Tony Abou-Ganim grew up in the bar business, learning the craft from his cousin Helen David at the Brass Rail Bar in Port Huron, Michigan, before going on to develop the cocktail programmes of numerous restaurants in San Francisco (working with Harry Denton) and New York (working with Mario Batali) and at the Bellagio Hotel in Las Vegas. He operates his own beverage consulting firm specialising in bar staff training, product education, and cocktail development, and also serves as the national ambassador of the US Bartenders Guild.
Vodka Distilled: The Modern Mixologist on Vodka and Vodka Cocktails
4.8 out of 5 stars (4 customer reviews)
On the heels of the success of The Modern Mixologist: Contemporary Classic Cocktails, Tony Abou-Ganim has written Vodka Distilled as a companion piece focusing entirely on this clear spirit. It is a comprehensive look at the vodka marketplace, geared toward those working in the profession as well as the giant audience of vodka drinkers. This one-of-a-kind resource establishs a new standard in defining and understanding the world's most consumed spirit.
Vodka Distilled appeal to both enthusiasts and aficionados by explaining how traditional-style vodkas—those produced in Eastern Europe—differ in character from those made in the West, and how different raw materials and distillation and filtration methods contribute to these variations in character. By breaking down the characteristics of each highlighted vodka, Abou-Ganim helps readers better understand, appreciate, and enjoy this noble spirit.
Whiskey in a Jar: History and Cocktails For the Connoisseur
In this book you will learn how whisky is made and the laws that govern it's creation. You will learn its history from the 12th Century to today. Most importantly though, you will have over 150 different recipes at your fingertips. I'm not talking about telling you how to make a Jack and Coke; These are some of the most interesting (and sometimes hilarious) recipes from bartenders around the world. By the time you've finished this book you will be an expert on the manliest of all the spirits.
The Ideal Bartender
New on 3/4
Bartending Guide:How To Be a Professional Bartender and Comprehensive guide of hundreds of vintage and modern cocktails, shots, martinis and other ... Cocktails and Mixed Drinks, Bartending
This up-to-date, practical, and easy-to-use guide presents recipes for hundreds of cocktails and mixed drinks, plus step-by-step directions for making virtually every popular mixed drink, the book includes full coverage of all the basics of bartending, including equipment, ingredients, techniques, glassware, and garnishes.
Here Is A Preview Of What You'll Learn...
Great Tasting Martinis
Shots and Bombs
Frozen Cocktails and Hot Drinks
Punch Bowl and Party Drinks
...And much, much more!
Interesting bits about cocktails, and also interesting cocktail recipes. Even the ones that are classic cocktails you've heard of have a little bit of a tweak here and there, in ways that make me want to give them another try. Seems like if you make a batch or three of the cocktails recipes, you'd get a handle on it enough to concoct your own, which is also cool. Every bartender should have this book.