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Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas

Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas - Hardcover

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Availability:In StockContributor:Brad Thomas ParsonsPublish date:2016-10-11Pages:280
Language:EnglishPublisher:Ten Speed PressISBN-13:9781607747482ISBN-10:1607747480UPC:9781607747482Book Category:CookingBook Subcategory:Beverages, Regional & EthnicBook Topic:Alcoholic- General, Alcoholic, ItalianSize:12.40 x 9.90 x 1.00 inchesWeight:1.702Product ID:SCSQY7S83T
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, caf s, 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.
Language:EnglishPublisher:Ten Speed PressISBN-13:9781607747482ISBN-10:1607747480UPC:9781607747482Book Category:CookingBook Subcategory:Beverages, Regional & EthnicBook Topic:Alcoholic- General, Alcoholic, ItalianSize:12.40 x 9.90 x 1.00 inchesWeight:1.702Product ID:SCSQY7S83T
Brad Thomas Parsons is the author of Amaro: The Spirited World of Bittersweet, Herbal Liqueurs and Bitters: A Spirited History of a Classic Cure-All, which was the winner of the James Beard and IACP Cookbook Awards, and a finalist for the Tales of the Cocktail Spirited Awards. Parsons received an MFA in writing from Columbia University, and his work has appeared in Bon Appétit, Lucky Peach, Food & Wine, Travel + Leisure, Punch, and more. He lives in Brooklyn, New York. Visit www.btparsons.com.
Publisher: Ten Speed Press

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