Author: Parsons, Brad Thomas
Brand: Ten Speed Press
Number Of Pages: 280
Release Date: 11-10-2016
Details: Product Description
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, cafés, 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.
"Long before there were chef-driven cocktails, there were monk-driven
digestivi, also known as
amaro. They made us feel better, encouraged post-prandial discourse, and set us up for a better tomorrow. Thanks to Brad Thomas Parsons, we now have a book that properly celebrates the category, and teaches us just how sweet it is to drink what's bitter."
- Danny Meyer, founder of the Union Square Hospitality Group
"I am a longtime lover of bitter Italian liqueurs. But this smart handbook has deepened my understanding of and heightened my appreciation for amaro and its kin. Read this and you will be thirsty."
- Mario Batali
"Brad Thomas Parsons's
Bitters quickly became the definitive guide to a mysterious but essential cocktail ingredient. He's done it again with
Amaro, a gorgeous, comprehensive, and delectable exploration of the world's bittersweet aperitifs and digestifs. Parsons's passion for the history, culture, and personalities behind these herbaceous concoctions, coupled with Ed Anderson's gorgeous photography, make
- Amy Stewart, author of The Drunken Botanist
"A few things happen as you age: you start really liking yogurt, you talk about seeing 'other people, ' you're willing to risk big to let out a memorable
'Bababooey!' scream at your son's piano recital, and, fortunately, you begin to really enjoy bitters. Not only for their taste, but also because they're a panacea for the middle-aged gut. Amaro is no longer strictly a clever way to deter teenage partygoers from raiding the house bar; it's a staple ingredient, and it's about time for such a thoroughly researched and deliciously presented book on the subject.
Amaro is complete and thirst-inducing. Two thumbs up!"
- Frédéric Morin and David McMillan, authors of The Art of Living According to Joe Beef "Fernet-Branca: what would we do without it? It is certainly my favorite of the amaros; some even say that it cures all known ailments and improves the humors. What a treat to read
Amaro, a book devoted to these bittersweet aids to digestion, health, and happiness."
- Fergus Henderson, author of The Complete Nose to Tail
With cocktail recipes, amaro-spiked desserts, and even a guide to making your own amari, this book is a comprehensive guide to the liqueur. But more than just a guide,
Amaro is a book you actually want to read. It's written by Brad Thomas Parsons, the author of the James Beard and IACP award-winning book on bitters, and its best feature are the recipe headnotes. Ranging from personal anecdotes about cocktails to multiple paragraphs about a classic's history, you get fun, interesting context with every recipe.
One man's love affair with bitter liqueurs...the book is ideally timed: Many Americans in the last few years have discovered the bracing pleasures of drinks like Campari, Aperol, Cynar and even the acerbic Fe
Package Dimensions: 9.1 x 6.1 x 1.1 inches