Bar Chef
Handcrafted Cocktails
Published on 9. April 2019
Book
Hardback
304 pages
978-0-393-65156-0 (ISBN)
Description
Celebrated Los Angeles bartender Christiaan Roellich approaches a drink the way a master chef approaches a dish: he draws on high-quality seasonal ingredients to create cocktails for every occasion.
In Bar Chef, Roellich shares 100 original recipes for drinks that are as beautiful as they are delicious, including the Quixote (gin and grapefruit); a Kentucky Sour (bourbon and homemade cola syrup); Eggnog for the holidays; and Roellich's signature drink, the Green Goddess (green tea vodka and cucumber with arugula, jalapeno, and absinthe), which has become a part of the language of LA.
Featuring easy-to-follow recipes for syrups, tinctures, liqueurs, and bitters with herbs, spices, and seasonal fruit, Roellich guides you through his creative process, demystifying the craft of cocktail making. With stunning color photography and the suave storytelling of your favorite bartender, Bar Chef will become a go-to bar book for home cooks and cocktail enthusiasts, inspiring and pleasing readers with every drink.
In Bar Chef, Roellich shares 100 original recipes for drinks that are as beautiful as they are delicious, including the Quixote (gin and grapefruit); a Kentucky Sour (bourbon and homemade cola syrup); Eggnog for the holidays; and Roellich's signature drink, the Green Goddess (green tea vodka and cucumber with arugula, jalapeno, and absinthe), which has become a part of the language of LA.
Featuring easy-to-follow recipes for syrups, tinctures, liqueurs, and bitters with herbs, spices, and seasonal fruit, Roellich guides you through his creative process, demystifying the craft of cocktail making. With stunning color photography and the suave storytelling of your favorite bartender, Bar Chef will become a go-to bar book for home cooks and cocktail enthusiasts, inspiring and pleasing readers with every drink.
Reviews / Votes
"With Christiaan Roellich as a guide you'll be inspired to transform the seasonal ingredients at your local farmers' into a spirited spice rack for ambitious and inventive cocktails." -- Brad Thomas Parsons, author of Bitters and Amaro "Roellich's forward-thinking approach produces some of the tastiest cocktails I have seen in a very long time." -- Nina Compton, chef and co-owner, Compere Lapin "Christiaan's style is a unique combination of European refinement and California farm-to-table. A welcome addition to my collection." -- Neal Bodenheimer, owner, Cure and Cane & Table "I love having Christiaan guide me through the wide array of honest, creative, and delicious cocktails he whips up." -- Aaron Sanchez "In this inspired collection of 100 original craft cocktail recipes, Roellich thinks about and creates cocktails like a chef. Roellich, who runs the bar program for the Lucques restaurant group in L.A., pairs fanciful flavorings from syrups, tinctures, juices, and bitters with a wide variety of spirits...Roellich, along with coauthor Carreno (Forks over Knives: Flavor!), writes with the authority and straightforward style of a working bartender...This refreshing collection is a must-have for those seeking a no-nonsense approach to making high-end drinks." -- Publishers Weekly (starred review)More details
Language
English
Place of publication
New York
United States
Product notice
Paper over boards
Illustrations
100 color photographs
Dimensions
Height: 240 mm
Width: 210 mm
Thickness: 24 mm
Weight
1018 gr
ISBN-13
978-0-393-65156-0 (9780393651560)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
04/2019
W. W. Norton & Company
€32.49
Available for download
Persons
Christiaan Roellich runs the bar program for the Lucques restaurant group, which includes A.O.C., Tavern, and Lucques. He has been featured in Vogue, Food & Wine, and Bon Appetit. Originally from the Netherlands, he lives in Los Angeles. Carolynn Carreno is a James Beard Award-winning writer whose essays and feature stories have been published in the New York Times Magazine, Saveur, Gourmet, Bon Appetit, and Food & Wine, among other publications. She is the author of Bowls of Plenty.