{"product_id":"bitters-a-spirited-history-of-a-classic-cure-all-with-cocktails-recipes-and-formulas","title":"Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references (p. 220-223) and index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWinner, James Beard Awards 2012- Beverage Category \u003cbr\u003eWinner, IACP Awards 2012- Wine, Beer or Spirits Category\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\"Finally, here is an entire book devoted to the history, culture, and uses of the herbal elixir.\" \u003cbr\u003e--BonAppetit.com \"Best Cookbooks of 2011\" \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"Gorgeous and fascinating... highly recommend for those interested in spirits.\" \n\u003cbr\u003e--Michael Ruhlman, 12\/2\/11 \n\u003cp\u003e\u003c\/p\u003e\"Engaging...gorgeous....The book practically begs for a dark leather chair, a roaring fireplace, and a Manhattan...a nearly ideal gift.\" \n\u003cbr\u003e-- \n\u003ci\u003eSerious Drinks\u003c\/i\u003e, 12\/1\/11 \n\u003cp\u003e\u003c\/p\u003e\"Stylish, engaging, geek-attack-inducing...The beautiful art in \n\u003ci\u003eBitters\u003c\/i\u003e invites readers to touch, open and browse, and the prose is as intelligent as the photography is beautiful. Whether it's found on the coffee table, in the kitchen or behind the bar, this book incites readers to explore, create and share.\" \n\u003cbr\u003e--Shelf Awareness, 11\/22\/11 \n\u003cp\u003e\u003c\/p\u003e\"This is graduate-level stuff and would be a welcome addition to any cocktail geek's library.\" \n\u003cbr\u003e--Wall Street Journal, 11\/19\/11 \n\u003cp\u003e\u003c\/p\u003e\"Brad Thomas Parsons tracks the bitters boom in his new book \n\u003ci\u003eBitters\u003c\/i\u003e, and manages to elevate herbs to an art form.\" \n\u003cbr\u003e--Newsweek, 11\/14\/11 \n\u003cp\u003e\u003c\/p\u003e\"Fascinating...Parsons offer[s] techniques for making bitters at home as well as a great collection of unique cocktail recipes.\" \n\u003cbr\u003e--The Washington Post, 11\/8\/11 \n\u003cp\u003e\u003c\/p\u003e\"The literary apotheosis of the bizarre and undeniably beautiful artisanal and historic cocktail trend.\" \n\u003cbr\u003e--The Atlantic, 11\/4\/11 \n\u003cp\u003e\u003c\/p\u003e\"Cocktails are very much in again and bitters are the belle of the ball. We are totally ready to geek out with this one.\" \n\u003cbr\u003e--The Huffington Post, 8\/25\/11 \n\u003cp\u003e\u003c\/p\u003e\"Brad has not only written the definitive volume on bitters, but also proven himself a bartender of the highest order: an inspired mixologist and a gifted storyteller whose generous, engaging voice makes you want to order round after round.\" \n\u003cbr\u003e--Matt Lee and Ted Lee, authors of \n\u003ci\u003eThe Lee Bros. Simple Fresh Southern\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eBitters\u003c\/i\u003e turns a potentially esoteric topic into a breezy read, packed with recipes for the bar and kitchen that we will certainly be adding to our repertoire. Brad's witty, generous storytelling and excellent historical research, paired with the handsome visuals, set this book apart.\" \n\u003cbr\u003e--Frank Castronovo and Frank Falcinelli, authors of \n\u003ci\u003eThe Frankies Spuntino Kitchen Companion\u003c\/i\u003e\n\u003ci\u003e\u0026amp; Cooking Manual \u003c\/i\u003eand chef\/owners of Frankies Spuntino and Prime Meats \n\u003cp\u003e\u003c\/p\u003e\"I love bitters! Brad's book is a must-have for all booze nerds. The history is fascinating and the recipes are awesome.\" \n\u003cbr\u003e--David Chang, chef\/owner of Momofuku \n\u003cp\u003e\u003c\/p\u003e\"Thanks to Brad Thomas Parsons's inquisitive detective work, readers can discover how cocktail bitters rose from the ashes of Prohibition to become an indispensable ingredient for the country's top mixologists.\" \n\u003cbr\u003e--Jim Meehan, managing partner at PDT and author of \n\u003ci\u003eThe PDT Cocktail Book\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e\"Similar to the mysterious and storied elixir it documents, \n\u003ci\u003eBitters\u003c\/i\u003e is bright, refreshing, complex, and essential. It will also cure your gout. Any fan of cocktails will desire it, but so will any fan of fascinating history, good writing, or gentian root.\" \n\u003cbr\u003e--John Hodgman, author of \n\u003ci\u003eThat Is All\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003e\u003cb\u003eBrad Thomas Parsons\u003c\/b\u003e\u003c\/b\u003e is a writer, blogger, and food and cocktail enthusiast. A former senior editor at Amazon.com, he received an MFA in writing from Columbia University and has been a contributor to Serious Eats, Omnivoracious, Al Dente, and Seattle Met, among others. He lives in Brooklyn, New York. Visit btparsons.com.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIntroduction . . . . . 1 \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cb\u003e A Brief History of Bitters . . . . . 7\u003cbr\u003e A Bitters Boom . . . . . 23 \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e Making Your Own Bitters . . . . . 41\n\u003cbr\u003e Apple Bitters . . . . . 52 \n\u003cbr\u003e BTP House Bitters . . . . . 54 \n\u003cbr\u003e Charred Cedar Bitters . . . . . 56 \n\u003cbr\u003e Cherry-Hazelnut Bitters . . . . . 58 \n\u003cbr\u003e Coffee-Pecan Bitters . . . . . 60 \n\u003cbr\u003e Grapefruit Bitters . . . . . 62 \n\u003cbr\u003e Husk Cherry Bitters . . . . . 64 \n\u003cbr\u003e Key Lime Bitters . . . . . 66 \n\u003cbr\u003e Maggie's Rhubarb Bitters . . . . . 68 \n\u003cbr\u003e Meyer Lemon Bitters . . . . . 70 \n\u003cbr\u003e Orange Bitters . . . . . 72 \n\u003cbr\u003e Pear Bitters . . . . . 74 \n\u003cbr\u003e Root Beer Bitters . . . . . 76 \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e Setting Up Your Bar . . . . . 79 \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e Bitters Hall of Fame . . . . . 105\n\u003cbr\u003e Old-Fashioned . . . . . 107 \n\u003cbr\u003e Manhattan . . . . . 108 \n\u003cbr\u003e Champagne Cocktail . . . . . 111 \n\u003cbr\u003e Sazerac . . . . . 112 \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e Old-Guard Cocktails . . . . . 115\u003c\/b\u003e\n\u003cbr\u003e Abbey Cocktail . . . . . 116 \n\u003cbr\u003e Alaska Cocktail . . . . . 117 \n\u003cbr\u003e Allegheny Cocktail . . . . . 118 \n\u003cbr\u003e Angostura Fizz . . . . . 118 \n\u003cbr\u003e Bijou Cocktail . . . . . 120 \n\u003cbr\u003e Brandy Crusta . . . . . 121 \n\u003cbr\u003e Corn 'n' Oil . . . . . 123 \n\u003cbr\u003e Cuba Libre . . . . . 124 \n\u003cbr\u003e Dark and Stormy . . . . . 125 \n\u003cbr\u003e East India Cocktail . . . . . 126 \n\u003cbr\u003e Fourth Regiment Cocktail . . . . . 127 \n\u003cbr\u003e Harvard Cocktail . . . . . 127 \n\u003cbr\u003e Horse's Neck . . . . . 129 \n\u003cbr\u003e Japanese Cocktail . . . . . 130 \n\u003cbr\u003e Jersey Cocktail . . . . . 130 \n\u003cbr\u003e Martini . . . . . 132 \n\u003cbr\u003e Martinez Cocktail . . . . . 134 \n\u003cbr\u003e Mint Julep . . . . . 135 \n\u003cbr\u003e Negroni . . . . . 137 \n\u003cbr\u003e Old Hickory . . . . . 138 \n\u003cbr\u003e Pegu Club Cocktail . . . . . 138 \n\u003cbr\u003e Pink Gin . . . . . 140 \n\u003cbr\u003e Pisco Sour . . . . . 143 \n\u003cbr\u003e Remember the Maine . . . . . 144 \n\u003cbr\u003e Rob Roy . . . . . 144 \n\u003cbr\u003e Satan's Whiskers . . . . . 145 \n\u003cbr\u003e Scofflaw Cocktail . . . . . 145 \n\u003cbr\u003e Seelbach Cocktail . . . . . 146 \n\u003cbr\u003e Toronto . . . . . 148 \n\u003cbr\u003e Vieux Carré . . . . . 148 \n\u003cbr\u003e\n\u003cb\u003e \u003cbr\u003e New-Look Cocktails . . . . . 151\u003c\/b\u003e\n\u003cbr\u003e The 5th Avenue Cocktail . . . . . 153 \n\u003cbr\u003e Añejo Highball . . . . . 153 \n\u003cbr\u003e Autumn Sweater . . . . . 155 \n\u003cbr\u003e The Bitter Handshake . . . . . 156 \n\u003cbr\u003e Black Feather . . . . . 158 \n\u003cbr\u003e Black Scottish Cyclops . . . . . 159 \n\u003cbr\u003e Coxsackie Smash . . . . . 160 \n\u003cbr\u003e Cranberry Crush . . . . . 162 \n\u003cbr\u003e Cricket Ball . . . . . 163 \n\u003cbr\u003e Do You Believe in Miracles? . . . . . 164 \n\u003cbr\u003e Exile in Ryeville . . . . . 167 \n\u003cbr\u003e Fernet and Coke . . . . . 168 \n\u003cbr\u003e Gargoyle \u0026amp; Spire . . . . . 169 \n\u003cbr\u003e The Long Hello . . . . . 170 \n\u003cbr\u003e Michelada . . . . . 172 \n\u003cbr\u003e Mrs. Kitzel . . . . . 174 \n\u003cbr\u003e Pith Helmet . . . . . 175 \n\u003cbr\u003e Primo Avenue Punch . . . . . 177 \n\u003cbr\u003e Red Carpet Reviver . . . . . 178 \n\u003cbr\u003e Sawyer . . . . . 181 \n\u003cbr\u003e Scuppernong Sour . . . . . 182 \n\u003cbr\u003e Shady Lane . . . . . 185 \n\u003cbr\u003e Sorghum Flip . . . . . 186 \n\u003cbr\u003e Tipsy Nissley . . . . . 187 \n\u003cbr\u003e Tombstone . . . . . 190 \n\u003cbr\u003e Trident . . . . . 190 \n\u003cbr\u003e Turkey Shoot . . . . . 191 \n\u003cbr\u003e White Light\/White Heat . . . . . 193 \n\u003cbr\u003e Woodland Sunset . . . . . 194 \n\u003cbr\u003e Zim Zala Bim . . . . . 195 \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e Bitters in the Kitchen . . . . . 197\u003c\/b\u003e\n\u003cbr\u003e Broiled Bitter Grapefruit . . . . . 201 \n\u003cbr\u003e Sweet \u0026amp; Spicy Bitter Bar Nuts . . . . . 202 \n\u003cbr\u003e Compound Bitters Butters . . . . . 204 \n\u003cbr\u003e Bitters Vinaigrette . . . . . 206 \n\u003cbr\u003e Bourbon-Bitters Holiday Ham Glaze . . . . . 207 \n\u003cbr\u003e Chinese-Style Takeout Ribs with Lacquered Bitters Glaze . . . . . 208 \n\u003cbr\u003e Hot \u0026amp; Sticky Bitter Wings . . . . . 210 \n\u003cbr\u003e Bitters-and-Balsamic Macerated Strawberries . . . . . 211 \n\u003cbr\u003e Bitter Apple Fried Hand Pies . . . . . 212 \n\u003cbr\u003e Bitters-Sweet Chocolate Malted Pudding . . . . . 214 \n\u003cbr\u003e Boozy Bitter Granitas . . . . . 216 \n\u003cbr\u003e Aromatic Bitters Ice Cream . . . . . 218 \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e Resources . . . . . 220 \n\u003cbr\u003e Recommended Reading for the Cocktail Enthusiast . . . . . 222 \n\u003cbr\u003e Acknowledgments . . . . . 224 \n\u003cbr\u003e Index . . . . . 227\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eGone are the days when a lonely bottle of Angostura bitters held court behind the bar. \u003c\/b\u003eA cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters. \n\u003cp\u003e\u003c\/p\u003e Author and bitters enthusiast Brad Thomas Parsons traces the history of the world's most storied elixir, from its earliest \"snake oil\" days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process. \n\u003cp\u003e\u003c\/p\u003e Whether you're a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends--ranging from Apple to Coffee-Pecan to Root Beer bitters--as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike. \n\u003cp\u003e\u003c\/p\u003e Also featured are more than seventy cocktail recipes that showcase bitters' diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons's own repertoire like the Shady Lane, plus one-of-a-kind libations from the country's most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes. \n\u003cp\u003e\u003c\/p\u003e Part recipe book, part project guide, part barman's manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/22\/2011 (EAN 9781580083591, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781580083591, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51086017397014,"sku":"SPTM-9781580083591","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781580083591_spiral.png?v=1774950054","url":"https:\/\/lusper.myshopify.com\/products\/bitters-a-spirited-history-of-a-classic-cure-all-with-cocktails-recipes-and-formulas","provider":"Lusperbooks","version":"1.0","type":"link"}