Bitterman's Field Guide to Bitters & Amari: 500 Bitters; 50 Amari; 123 Recipes for Cocktails, Food & Homemade Bitters
(Paperback)
Publishing Details
Bitterman's Field Guide to Bitters & Amari: 500 Bitters; 50 Amari; 123 Recipes for Cocktails, Food & Homemade Bitters
By (Author) Mark Bitterman
2
Andrews McMeel Publishing
Andrews McMeel Publishing
1st December 2015
United States
Classifications
General
Non Fiction
641.874
Physical Properties
Paperback
216
Width 170mm, Height 234mm, Spine 18mm
581g
Description
The most comprehensive handbook available on selecting, understanding, mixing, and cookingwith bitters, for everyone from professional bartenders and chefs to casual entertainers andhome cooks.
Millions are turning to Bitters to add punch, pizzazz, and complexity to their cocktails and eventheir cooking. But the storm of exciting brands and flavours has even the savviest bartenderspuzzled over their flavours, personalities, and best uses. Bitterman's Field Guide to Bitters andAmari is the handbook that decodes todays burgeoning selection of bitters, along with theirkindred spirits amari and shrubs, complete with 190 photographs.
This handbook offers 123 recipes for making essential bitters at home, mixing, and cookingbitters, from a Burnt Grapefruit Gimlet to a Martini Julep, from Bittered Bittersweet ChocolateTorte to BBQ Pork Ribs with Bittersweet BBQ Sauce. The final section includes acomprehensive field guide to the wide world of the more than 500 great bitters and 50 amariavailable today.
Complete with tasting notes, profiles of important makers and brand photography, the guidegives everyone from pro bartenders to home cooks a solid foundation for buying and usingbitters.
Author Bio
Mark Bittermans pursuit of bitters started as a child with a surreptitious sip at a family cocktail party. The spicy-bitter-sweet-stinging taste sparked a lifelong wanderlust for flavour. Decades later Bitterman opened the Meadow and began selling the largest selection of bitters in the world at all three locations. A renowned ingredient expert, Bitterman won a James Beard Award for his first book, Salted. He has been featured in the New York Times, Splendid Table, Food & Wine, Bizarre Foods, and countless other media. It has been speculated that Bittermans family name, which has Ashkenazic roots in Bulgaria, proves that bitters is in his DNA.
