The Essential New York Times Book of Cocktails: Over 350

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The Essential New York Times Book of Cocktails: Over 350 Classic Drink Recipes With Great Writing from The New York Times

More than 350 drink recipes old and new with great writing from The New York Times.

The cocktail hour is once again one of Americaâ€™s most popular pastimes and one of our favorite ways to entertain. And what better place to find the secrets of great drink-making than The Times?

Steve Reddicliffe, the â€œQuiet Drinkâ€ columnist for The Times, brings his signature voice and expertise to this collection of delicious recipes from bartenders from everywhere, especially New York City. Â Readers will find treasured recipes they have enjoyed for yearsâ€”the classics like the Martini, the Old-Fashioned, the Manhattan, the French 75, the Negroni â€”as well as favorites from the new generation of elixirs borne of the craft distilling boom.

Reddicliffe has carefully curated this essential collection, with memorable writing from famed New York Times journalists like Mark Bittman, Craig Claiborne, Toby Cecchini, Eric Asimov, Rosie Schaap, Robert Simonson, Melissa Clark, William L. Hamilton, Jonathan Miles, Amanda Hesser, William Grimes and many more.

This compendium is arranged by cocktail type, with engaging essays throughout. Included are notes on how to set up your bar, stock, and run itâ€”and of course hundreds of recipes, from Bloody Marys to Irish Coffees.

The Essential New York Times Book of Cocktails is the only volume you will ever need to entertain at home, whether itâ€™s just for two, or for pleasing a crowd.
Country USA
Brand Cider Mill Press
Manufacturer Cider Mill Press
Binding Hardcover
ItemPartNumber 9781604335873
ReleaseDate 2015-10-06
UnitCount 1
EANs 9781604335873

Country	USA
Brand	Cider Mill Press
Manufacturer	Cider Mill Press
Binding	Hardcover
ItemPartNumber	9781604335873
ReleaseDate	2015-10-06
UnitCount	1
EANs	9781604335873

The Essential New York Times Book of Cocktails: Over 350 Classic Drink Recipes With Great Writing from The New York Times

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