Minggu, 20 Mei 2012

Free Ebook Alchemy in a Glass: The Essential Guide to Handcrafted CocktailsBy Greg Seider

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Alchemy in a Glass: The Essential Guide to Handcrafted CocktailsBy Greg Seider

Alchemy in a Glass: The Essential Guide to Handcrafted CocktailsBy Greg Seider


Alchemy in a Glass: The Essential Guide to Handcrafted CocktailsBy Greg Seider


Free Ebook Alchemy in a Glass: The Essential Guide to Handcrafted CocktailsBy Greg Seider

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Alchemy in a Glass: The Essential Guide to Handcrafted CocktailsBy Greg Seider

Full of original, ingredient-driven recipes for cocktails, mixers, garnishes, and bitters, this book by a cocktail expert for master chefs shows readers how to transform spirits and flavors into inspiring, mouthwatering drinks. In bars and restaurants across America, drinkers are being exposed to the artistry of the modern cocktail. Alchemy in a Glass takes readers on a journey of the palette and teaches them the art of balancing flavors, mixers, and spirits with the expert guidance of cocktail craftsman Greg Seider. Seider, who has created cocktail programs for top bars and restaurants in New York and Los Angeles, approaches cocktail creation as the art of understanding how flavors work together and develop over the course of a drink. He prizes the use of fresh, seasonal, and homemade ingredients to infuse and garnish his drinks. Drawing on his experience developing cocktail programs for chefs such as Eric Ripert, Seider goes beyond recipes to show readers how flavors work, giving them blueprints for constructing a balanced drink. Seider shares inspired recipes for more than fifty original cocktails as well as classics with a twist and recipes for bitters, garnishes, infusions, and elixirs. This is the perfect companion book for food lovers and a must for home mixologists.

  • Amazon Sales Rank: #204003 in Books
  • Brand: Random House
  • Published on: 2014-05-20
  • Released on: 2014-05-20
  • Original language: English
  • Number of items: 1
  • Dimensions: 7.87" h x .97" w x 5.33" l, 1.15 pounds
  • Binding: Hardcover
  • 176 pages
Features
  • Rizzoli International Publications

Review “Top-Shelf Book about Drinking. A bonus for the health-conscious: all of the book’s recipes use low-glucose, vegan friendly agave syrup.” –New York Times T Blog“This outstanding collection is a fantastic resource—and would make an awfully nice holiday gift itself.” –Food & Wine  “…a guide with textbook-like detail on how to mingle flavors and garnish drinks like a pro.” –Time Magazine   “…guaranteed to boost your bartending skills and wow the crowd at your next cocktail party…beautiful photographs.” –Town&Country

About the Author Greg Seider has worked at notable culinary and cocktail destinations, such as The Mercer Kitchen, Asia de Cuba, The Box, Minetta Tavern, and The Standard Hotel in Miami. In 2009, he opened The Summit Bar, which New York Magazine named Best Cocktail Bar. He created the cocktail program for the lounge at the three-Michelin-starred restaurant Le Bernadin and co-owns the restaurants Prima and Manhattan Cricket Club.

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Alchemy in a Glass: The Essential Guide to Handcrafted CocktailsBy Greg Seider PDF

Alchemy in a Glass: The Essential Guide to Handcrafted CocktailsBy Greg Seider PDF

Alchemy in a Glass: The Essential Guide to Handcrafted CocktailsBy Greg Seider PDF
Alchemy in a Glass: The Essential Guide to Handcrafted CocktailsBy Greg Seider PDF

Rabu, 09 Mei 2012

Free Download The Spanish PioneersBy Charles Lummis

Free Download The Spanish PioneersBy Charles Lummis

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The Spanish PioneersBy Charles Lummis

The Spanish PioneersBy Charles Lummis


The Spanish PioneersBy Charles Lummis


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The Spanish PioneersBy Charles Lummis

It is now an established fact of history that the Norse rovers had found and made a few expeditions to North America long before Columbus. For the historian nowadays to look upon that Norse discovery as a myth, or less than a certainty, is to confess that he has never read the Sagas. The Norsemen came, and even camped in the New World, before the year 1000; but they only camped. They built no towns, and practically added to the world’s knowledge nothing at all. They did nothing to entitle them to credit as pioneers. The honor of giving America to the world belongs to Spain,—the credit not only of discovery, but of centuries of such pioneering as no other nation ever paralleled in any land. It is a fascinating story, yet one to which our histories have so far done scant justice. History on true principles was an unknown science until within a century; and public opinion has long been hampered by the narrow statements and false conclusions of closet students. Some of these men have been not only honest but most charming writers; but their very popularity has only helped to spread their errors wider. But their day is past, and the beginnings of new light have come. No student dares longer refer to Prescott or Irving, or any of the class of which they were the leaders, as authorities in history; they rank to-day as fascinating writers of romance, and nothing more. It yet remains for some one to make as popular the truths of American history as the fables have been, and it may be long before an unmistaken Prescott appears; but meantime I should like to help young Americans to a general grasp of the truths upon which coming histories will be based. This book is not a history; it is simply a guideboard to the true point of view, the broad idea,—starting from which, those who are interested may more safely go forward to the study of details, while those who can study no farther may at least have a general understanding of the most romantic and gallant chapter in the history of America…

  • Sales Rank: #1705988 in eBooks
  • Published on: 2016-01-09
  • Released on: 2016-01-09
  • Format: Kindle eBook

About the Author
Charles Lummis (1859-1928) was an author, journalist, editor, photographer, Los Angeles city librarian, adventurer, close friend and Harvard classmate of Theodore Roosevelt, and champion of the American Indian. He walked from Cincinnati to Los Angeles in the winter of 1884-1885 to accept a job on the then three-year old Los Angeles Times.

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