Angol
Food is good. Whether it's the sweetest desserts or the freshest soups or the finest steaks, the culinary arts provide us with some of the richest sensual experiences that we are privy to.
Alcohol is also good. Beer, whiskey, wine, rum, cider, brandy, tequila, absinthe: mankind's multifarious methods of inducing intoxication run from the simple to the exoticall with the same pleasurable effects.
Cooking with Booze, therefore, brings together two of the world's greatest achievements in an explosion of culinary genius. Culled from sources across the globe, this savory assortment features a wide range of delicacies to entertain every palette. From beer batter for onion rings to ribs braised in wine, from champagne oysters to the perfect penne a la vodka, Harvey Bone presents a delicious collection of easy-to-follow recipes for even the tipsiest of chefs. Cheers!
With one hundred of historys most loved cocktails, 100 Classic Cocktails is the perfect addition to your bookshelf. This enjoyable collection includes all of your favorite cocktails, from recipes invented fairly recentlylike the Cosmopolitan, which only dates to the late eightiesto recipes dating all the way to the nineteenth centurythe Tom Collins was first recorded in writing in 1876 by Jerry Thomas in his Bon Vivants Companion. Readers will discover recipes on a variety of well-known cocktails, including:
Brandy Alexander
Metropolitan
Aperol spritz
Mimosa
Bramble
Gibson
Pink lady
Amaretto sour
Dark and stormy
Tequila sunrise
Jungle juice
Lemon drop
Old fashioned
And many more
Each easy-to-follow recipe is paired with beautiful, full-color photographs, and each cocktail lends itself to adaptation based on the readers preference. Impress friends with your new classic cocktail expertise, or enjoy a relaxing night in with your favorite cocktail.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. Weve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Cocktails at Dinner is equal parts cookbook and bar book. It explores a fascinating edge of the culinary frontierfood and cocktail pairingswith an imaginative collection of companionable recipes.
As mixologists strive to catch up in culinary creativity with their counterparts in restaurant kitchens, collaboration has become a natural progression. Seriously interesting, ingredient-driven cocktails, concocted with top-shelf liquors, fresh seasonal fruits, flavored bitters, and other artisanal components, have begun to reflect a restaurants artful cuisine. First-rate food and mixed drinksjudiciously and harmoniously pairedbecome something more than the sum of the parts. The kitchen flows seamlessly into the bar, as cocktails take on a fresh, farm-to-glass aesthetic, and when paired with inspired dishes, the unions beget never-before-imagined taste sensations.
Cocktails at Dinner serves as a vital introduction to these new wave combinations, bridging the gap between the upscale restaurant and the home kitchen and bar, for creative dinner parties and special occasions and for curious cooks and bartenders at all levels. It is meant to showcase a range of innovative and original yet accessible recipes from a diversity of cuisines that open the door to new possibilities in dining and entertaining. Michael Turback and Julia Hastings-Black have recruited working chefs and bartenders from forty-four progressive restaurants with innovative cocktail programseach contributing the recipe for a cocktail paired with the recipe for a compatible small plate, main plate, or dessert. The process or methodology by which chef and bartender work in consort and their joint efforts to stretch palate perspectives are explored in lively headnotes, guiding the reader along the sensorial journey. Immensely readable, Cocktails at Dinner is an essential guide for everyone who loves food and drink.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. Weve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
