Mr. Boston Platinum Edition: 1,500 Recipes, Tools, and Techniques for the Master Mixologist

Mr. Boston Platinum Edition: 1,500 Recipes, Tools, and Techniques for the Master Mixologist

by Anthony Giglio
     
 

America's FavoriteDrink Mixing GuideGoes Platinum

Mr. Boston raises the bar with this distinctive platinum edition of America'sbest-selling drink mixing bible. This expanded guide offers up:
* 1,500 drink recipes
* Trade tips from mixology masters
* Tools, techniques, and garnishes
* Distilled spirits, beers, and wines
* And much more  See more details below

Overview

America's FavoriteDrink Mixing GuideGoes Platinum

Mr. Boston raises the bar with this distinctive platinum edition of America'sbest-selling drink mixing bible. This expanded guide offers up:
* 1,500 drink recipes
* Trade tips from mixology masters
* Tools, techniques, and garnishes
* Distilled spirits, beers, and wines
* And much more

Editorial Reviews

With this exhaustive holiday edition, America's most popular drink mixing guide goes platinum. This reasonably priced hardcover contains 1,500 drink recipes for cocktails, brandy, gin, rum, tequila, vodka, whiskey, shooters, frozen drinks, hot drinks, cordials and liqueurs, and more. Mr. Boston sets the standard.

Product Details

ISBN-13:
9780471973027
Publisher:
Wiley
Publication date:
10/09/2006
Edition description:
Platinum Edition
Pages:
328
Product dimensions:
6.54(w) x 7.86(h) x 0.94(d)

Related Subjects

Meet the Author

Mr. Boston is part of the Barton Brands group, and has been a widely-recognized name in the bartending world for over 70 years.  Mr. Boston has consistently outsold and outlasted other bartending books with 66 printings, and Barton Brands features a range of liquors and prepared cocktails. 

Anthony Giglio is the author of Cocktails in New York: Where to Find 100 Classics and How to Mix Them at Home, as well as the editor of two of Master Sommelier Andrea Immer’s popular wine books.  His articles have appeared in Esquire, Details, Boston Magazine, Mademoiselle, Marie Claire, and Worth, and he contributes to and lectures on behalf of Food & Wine magazine.

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