Available:*
Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| 641.874 DIF | Week loan | 1 | Standard shelving location | Searching... Unknown |
| 641.874 DIF | Book | 2 | Standard shelving location | Searching... Unknown |
| 641.874 DIF | Not for loan | 3 | Standard shelving location | Searching... Unknown |
Bound With These Titles
On Order
Summary
Summary
The most complete and authoritative cocktail encyclopedia ever published.
Simon Difford has earned a huge and loyal international following in professional bartending circles, and discerning drinkers, amateur mixologists and professional bartenders will find this new edition of his cocktail guide to be an indispensable reference.
Practical and inspiring, this book contains 2600 recipes from the traditional to the new and inventive. Each easy-to-follow recipe has a color photograph of the assembled drink in its assigned glass, ingredient measures, directions, garnish, variations, plus fascinating information on the cocktail's origin. Difford even grades each drink from (rarely) "disgusting" to "delicious."
The book includes:
An A to Z recipe directory Detailed instructions for beginners, including all the basic skills Recommendations for the best equipment A directory of glass types The 14 key alcoholic ingredients, which make a minimum of 450 cocktails The 9 essential juices and mixers The 18 essential refrigerator and cupboard staples An index of ingredients and the cocktails they are used in The top 100 great cocktail bars of the world.Author Notes
Simon Difford is a drinks industry celebrity. His experience includes running his own bar, founding his own import company and establishing brands. He is a Glenfiddich Food & Drink Award winning writer and lives in London.
Reviews (2)
Booklist Review
Following earlier editions under various titles, this comprehensive British encyclopedia is now published in the U.S. It includes 2,600 recipes arranged alphabetically by the name of the drink from A1 and ABC to Zoom and Zubway. In addition to the recipe, each entry has a symbol for the author's rating, from Disgusting to Outstanding. The type of glass (with a photo of the finished drink), garnish, and method are also noted. Entries for most recipes include variants, the drink's origin, and Difford's comments, some of which are entertaining. Interesting facts and amusing quotations related to alcohol are interspersed throughout the text. (Dorothy Parker said, I do like a dry martini, / Two at the very most, / After three I'm under the table, / After four I'm under the host. ) More than 400 of the recipes (indicated with a key) can be made with 14 key ingredients listed in the introduction. An index by ingredients is followed by an appendix that describes major ingredients. Because the recipes are alphabetical by title, it may be difficult to find a recipe through the index because not all ingredients are listed. However, Difford has a Web site (www.diffordsguide.com), which seems to include the majority of the recipes. They can be searched there by name or by combining types of ingredients. The encyclopedia is highly recommended for reference or circulating collections of libraries that have patrons interested in alcoholic beverages and who, even if they have access to the Internet and Difford's Web site, would prefer to find the information in a book.--Bulson, Christine Copyright 2010 Booklist
Library Journal Review
British mixologist Difford has an encyclopedic knowledge of cocktails and an abundance of confidence in his own bartending skills, and he effectively uses both in this entertaining guide to classic and modern alcoholic drinks. After dispensing a short introduction to the equipment, key ingredients, and garnishes a good bar requires, Difford delivers an alphabetic listing of recipes for 2600 different drinks with everything-including the type of glass to use, the mixing method, and even comments and a rating-needed to complete the beverage to perfection. While this volume might not be quite as luxe as Danny Meyer's Mix Shake Stir (one of the other standout books on drinks published in 2009), it more than makes up in the glam department with its profusion of practical information. VERDICT Whether you take your drink shaken, stirred, on the rocks, or neat, you will still find plenty to keep you busy at the bar with this exceedingly useful resource.-John Charles, Scottsdale P.L., AZ (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.