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Bar: Spirits, Cocktails, Knowledge
     

Bar: Spirits, Cocktails, Knowledge

by James Mellgren
 

In a dynamic and fun-to-read format, THE BAR comprehensively profiles the hundreds of varieties of spirits essential to any bartender's repertoire. Restaurateur Olivier Said and food writer James Mellgren outline the historical background of each spirit, how it is produced, and how best to enjoy it. This bar book, however, is not just a compilation of recipes but

Overview

In a dynamic and fun-to-read format, THE BAR comprehensively profiles the hundreds of varieties of spirits essential to any bartender's repertoire. Restaurateur Olivier Said and food writer James Mellgren outline the historical background of each spirit, how it is produced, and how best to enjoy it. This bar book, however, is not just a compilation of recipes but an erudite romp through the history of spirits, from the perspective of two veteran bartenders who have tended bar in more than 12 establishments, spanning seven cities in three countries between them. THE BAR will educate, inspire, and amuse both professional and home bartenders who want to better understand the alchemy and the traditions behind their favorite cocktails.

Editorial Reviews

Library Journal
Said and Mellgren (Cesar: Recipes from a Tapas Bar) present a collection of historical anecdotes, trivia, recipes, and practical advice for creating, enjoying, and discussing distilled spirits. They meticulously detail the selections, terminology, uses, and merits of various spirits, resolving quandaries such as the differences among scotch, bourbon, and whiskey. The glossary of cocktail terms, glassware, bar tools, and mixing techniques in the chapter "Cocktails: Theory and Practice" will help readers feel comfortable setting up their own home bar or ordering cocktails with confidence. Novice drink mixers and those interested in enhancing their knowledge of spirits will find this slim volume quite readable and handy. The recipes at the end of the book are easy to follow and contain classics like the Martini and Manhattan and new favorites, such as the Cosmopolitan and Mojito. There are no exotic ingredients or unexplained techniques to encumber the mixer. The authors' style is engagingly appropriate for a wide audience. Recommended for public libraries and specialized collections.-Meagan Storey, Virginia Beach, VA Copyright 2005 Reed Business Information.

Product Details

ISBN-13:
9781580086820
Publisher:
Potter/TenSpeed/Harmony
Publication date:
09/28/2005
Pages:
200
Product dimensions:
5.52(w) x 8.49(h) x 0.52(d)

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Meet the Author

OLIVIER SAID is co-author, with James Mellgren, of THE BAR and CESAR, which was named one of the Top 10 Cookbooks of 2003 by Food & Wine magazine. Currently, he and Mellgren are co-writing a quarterly column in the national publication Trump Magazine, focusing on cocktails and libations. A fifth-generation restaurateur from France, Said is a former managing partner in César, located next door to Chez Panisse in Berkeley, California, and owner of Texas Coyote, a popular restaurant and nightclub in Paris. Said recently opened the upscale Kitchen on Fire cooking school in Berkeley.
JAMES MELLGREN is co-author, with Olivier Said, of THE BAR and CESAR, which was named one of the Top 10 Cookbooks of 2003 by Food & Wine magazine. Currently, he and Said are co-writing a quarterly column in the national publication Trump Magazine, focusing on cocktails and libations. Mellgren is the senior editor of one of the industry's leading trade publications, The Gourmet Retailer. He began his career in New York as the manager of Turpan Sanders in Soho, then spent a decade as a manager for Dean & DeLuca, for which he traveled extensively in Europe. He lives in Berkeley, California.

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