Bitterman's Field Guide to Bitters & Amari: 500 Bitters; 50 Amari; 123 Recipes for Cocktails, Food & Homemade Bitters (Volume 2) - Softcover

Bitterman, Mark

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9781449470692: Bitterman's Field Guide to Bitters & Amari: 500 Bitters; 50 Amari; 123 Recipes for Cocktails, Food & Homemade Bitters (Volume 2)

Softcover

ISBN 10: 1449470696 ISBN 13: 9781449470692

Publisher: Andrews McMeel Publishing, 2015

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Hundreds of cocktail bitters are on the market, and millions are turning to them to add punch, pizzazz, and complexity to their cocktails and even their cooking. But the storm of exciting brands and flavours has even the savviest bartenders puzzled over their flavours, personalities, and best uses. Bitterman's Guide is the handbook that decodes today's burgeoning selection of bitters, along with their kindred spirits amari and shrubs. A lively though brief introduction to bitters includes formulas for making essential and inventive bitters at home. The heart of the book follows, with a comprehensive field guide to the wide world of the more than 400 great bitters available today.

Complete with tasting notes and profiles of important makers, the guide gives everyone from pro bartenders to home cooks a solid foundation for buying bitters. The final section offers more than 125 recipes for making, mixing, and cooking bitters, from a Gunpowder Martini to a Burnt Butter Eggnog, from Feta-Stuffed Grilled Figs Glazed with Orange and Anise Bitters to BBQ Pork Ribs with Bittersweet BBQ Sauce. Bitterman cracks open the full potential of bitters, inspiring and empowering people to try them.

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About the Author:

Mark Bitterman’s 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 flavor. 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 Bitterman’s family name, which has Ashkenazic roots in Bulgaria, proves that bitters is in his DNA.

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