Amaro : the spirited world of bittersweet, herbal liqueurs with cocktails, recipes & formulas / Brad Thomas Parsons ; photography by Ed Anderson.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- text
- unmediated
- volume
- 9781607747482 (hardcover : alk. paper)
- 1607747480 (hardcover : alk. paper)
Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
---|---|---|---|---|---|---|---|---|---|
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Main Library | NonFiction | 641.874 P267 | Available | 33111008480705 |
Enhanced descriptions from Syndetics:
Featuring more than 100 recipes, Amaro is the first book to demystify the ever-expanding, bittersweet world, and is a must-have for any home cocktail enthusiast or industry professional.
The European tradition of making bittersweet liqueurs--called amari in Italian--has been around for centuries. But it is only recently that these herbaceous digestifs have moved from the dusty back bar to center stage in the United States, and become a key ingredient on cocktail lists in the country's best bars and restaurants. Lucky for us, today there is a dizzying range of amaro available-from familiar favorites like Averna and Fernet-Branca, to the growing category of regional, American-made amaro.
Starting with a rip-roaring tour of bars, cafes, and distilleries in Italy, amaro's spiritual home, Brad Thomas Parsons-author of the James Beard and IACP Award-winner Bitters -will open your eyes to the rich history and vibrant culture of amaro today. With more than 100 recipes for amaro-centric cocktails, DIY amaro, and even amaro-spiked desserts, you'll be living (and drinking) la dolce vita.
Includes bibliographical references and index.
Demystifying amaro -- Exploring the world of amaro -- Aperitivo and amaro cocktails -- Making your own amaro -- The bittersweet kitchen.