Release on 2019-04-09 | by Christiaan Rollich,Carolynn Carreño
Author: Christiaan Rollich,Carolynn Carreño
Pubpsher: W. W. Norton & Company
An inviting handbook for cocktails rooted in classics and updated with a farm-to-glass ethos, from "one of LA’s most innovative mixologists" (Forbes). Celebrated Los Angeles bartender Christiaan Röllich approaches a drink the way a master chef approaches a dish: he draws on high-quality seasonal ingredients to create cocktails for every occasion. In Bar Chef, Röllich shares 100 original recipes for drinks that are as beautiful as they are delicious, including the Quixote (gin and grapefruit); a Kentucky Sour (bourbon and homemade cola syrup); Eggnog for the holidays; and Röllich’s signature drink, the Green Goddess (green tea vodka and cucumber with arugula, jalapeno, and absinthe), which has become a part of the language of LA. Featuring easy-to-follow recipes for syrups, tinctures, liqueurs, and bitters with herbs, spices, and seasonal fruit, Röllich guides you through his creative process, demystifying the craft of cocktail making. With stunning color photography and the suave storytelling of your favorite bartender, Bar Chef will become a go-to bar book for home cooks and cocktail enthusiasts, inspiring and pleasing readers with every drink.
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 Thomas Keller and 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.
Vanilla-and-hickory smoked Manhattan, anyone? BarChef is a cocktail lounge on Queen Street West in Toronto. Dedicated to the art and science of the cocktail, its beauty lies in the colours and details behind the bar—from apothecary jars filled with bitters and syrups to bell jars and 100-pound blocks of ice. Owner Frankie Solarik holds court in his fedora, chipping ice, talking to patrons (a mix of rockers, hipsters, business people, locals and celebrities) and enjoying his craft thoroughly. Solarik is a leading figure of the global cocktail renaissance. His book, The Bar Chef, explores the importance of engaging all the senses when creating modernist cocktails. Depth and balance—the ideas behind great wines, and great food and wine pairings—are vital to a magnificent drink. Chapters detail the elements of the set-up, the art and craft of mixology and, of course, include recipes for syrups, infusions, bitters and the cocktails themselves. A chapter for non-alcoholic drinks rounds out the book. This book is aimed at adventurous mixologists, enthusiasts who want to hone their skills and taste, and who want to experience something of Solarik’s genius at home. This book is neither comprehensive nor “general.” Rather, it is a carefully curated sampling of Solarik’s creations, featuring recipes that are challenging but achievable, and oh so delicious.
With more than 80 recipes from dozens of the city’s most celebrated restaurants, including Drifter's Wife, Rose Foods, and Chaval, and showcasing full-color photos of mouth-watering dishes by James Beard nominated chefs, and lots of local flavor, Portland’s dynamic food scene is celebrated in all its gustatorial glory.
Austin is an oasis of creativity in Texas. Food ranges from mom-and-pop eateries and eclectic food trailers to high-end, chef-driven restaurants, and all of them have received a warm welcome from the community. East Austin is home to taquerias and barbecue joints, while north Austin claims some of the city's best Vietnamese and Korean cuisine. Austin Chef's Table is the first cookbook to gather Austin's best chefs and restaurants under one cover. Including a signature "at home" recipe from more than fifty iconic dining establishments, the book is a celebration of the city's creative food scene. Full-color photos throughout capture Austin's eclectic eateries and highlight fabulous dishes and famous chefs.
Polish up that old resume—and land your dream job We've all been there: it's time to apply for a job or internship and you have to create or revise your resume. Many questions pop in your head. What do employers want? What skills should I highlight? How do I format this? How do I get noticed? But resume writing doesn't have to be a daunting task. The latest edition of Resumes For Dummies answers all of these questions and more—whether you're a resume rookie, looking for new tips, or want to create that eye-catching winning resume. In this trusted guide, Laura DeCarlo decodes the modern culture of resume writing and offers you insider tips on all the best practices that’ll make your skills shine and your resume pop. Let's start writing! Write effective resumes that will stand out in a crowd Understand Applicant Tracking Systems and how to adapt your resume Keep your resume up with the current culture Position a layoff or other career change and challenge with a positive spin Leverage tips and tricks that give your resume visual power In order to put your best foot forward and stand out in a pile of papers, it’s important to have an excellent and effective resume—and now you can.
Drinks Inspired by the Seasons from the Bar at Cyrus
Pubpsher: Random House Digital, Inc.
Inspired by the bounty of Sonoma Countys organic farms and local distilleries, Scott Beattie shakes up the cocktail world with his extreme twists on classic bar fare. In ARTISANAL COCKTAILS, Beattie reveals his intense attention to detail and technique with a collection of visually stunning and astonishingly tasty drinks made with top-shelf spirits, fresh-squeezed juices, and just-picked herbs and flowers. In creatively named recipes such as Meyer Beautiful (My, Youre Beautiful), Hot Indian Date, and the Grapes of Roth, Beattie combines flavors and aesthetics as meticulously as a chef to produce party-worthy concoctions guests wont soon forget.
Dale DeGroff is widely regarded as the world’s foremost mixologist. Hailed by the New York Times as “single-handedly responsible for what’s been called the cocktail renaissance,” he earned this reputation during his twelve years at the fashionable Promenade Bar in New York City’s Rainbow Room. It was there in 1987 that he not only reintroduced the cocktail menu to the country but also began mixing drinks from scratch, using impeccably fresh ingredients instead of the widespread mixes used at the time. Known especially for crafting unique cocktails, reviving classics, and coaxing superior flavor from his ingredients, DeGroff has selected his 100 essential drinks and 100 of their best variations—including many of his signature cocktails—for this premier mixology guide. The Essential Cocktail features only those drinks that stand out for their flavor, interesting formula, or distinctive technique. These are the very ones every amateur and professional bartender must know, the martinis, sours, highballs, tropicals, punches, sweets, and classics, both old and new, that form the core of a connoisseur’s repertoire. Throughout the book are DeGroff’s personal twists, such as a tangy Grapefruit Julep or a refreshing Yuzu Gimlet. To complement the tantalizing photographs of each essential cocktail, DeGroff also regales readers with the fascinating lore behind a drink’s genesis and instructs us on using the right ingredients, techniques, glasses, and garnishes. As Julia Child’s Mastering the Art of French Cooking was the classic compendium for home chefs and gourmands, so The Essential Cocktail will be the go-to book for serious mixologists and cocktail enthusiasts.
Release on 2012-08-15 | by Kal Raustiala,Christopher Sprigman
How Imitation Sparks Innovation
Author: Kal Raustiala,Christopher Sprigman
Pubpsher: Oxford University Press
Category: Business & Economics
From the shopping mall to the corner bistro, knockoffs are everywhere in today's marketplace. Conventional wisdom holds that copying kills creativity, and that laws that protect against copies are essential to innovation--and economic success. But are copyrights and patents always necessary? In The Knockoff Economy, Kal Raustiala and Christopher Sprigman provocatively argue that creativity can not only survive in the face of copying, but can thrive. The Knockoff Economy approaches the question of incentives and innovation in a wholly new way--by exploring creative fields where copying is generally legal, such as fashion, food, and even professional football. By uncovering these important but rarely studied industries, Raustiala and Sprigman reveal a nuanced and fascinating relationship between imitation and innovation. In some creative fields, copying is kept in check through informal industry norms enforced by private sanctions. In others, the freedom to copy actually promotes creativity. High fashion gave rise to the very term "knockoff," yet the freedom to imitate great designs only makes the fashion cycle run faster--and forces the fashion industry to be even more creative. Raustiala and Sprigman carry their analysis from food to font design to football plays to finance, examining how and why each of these vibrant industries remains innovative even when imitation is common. There is an important thread that ties all these instances together--successful creative industries can evolve to the point where they become inoculated against--and even profit from--a world of free and easy copying. And there are important lessons here for copyright-focused industries, like music and film, that have struggled as digital technologies have made copying increasingly widespread and difficult to stop. Raustiala and Sprigman's arguments have been making headlines in The New Yorker, the New York Times, the Financial Times, the Boston Globe, Le Monde, and at the Freakonomics blog, where they are regular contributors. By looking where few had looked before--at markets that fall outside normal IP law--The Knockoff Economy opens up fascinating creative worlds. And it demonstrates that not only is a great deal of innovation possible without intellectual property, but that intellectual property's absence is sometimes better for innovation.