Drink Like a Man: The Only Cocktail Guide Anyone Really Needs
Author: Chronicle Books
ISBN: 9781452132709
Publisher: Chronicle Books
Year First Published: 2016
Pages: 224
Dimensions: 8.268 inches x 6.26 inches x
Format: Hardback
Description:
The third in Chronicle’s Esquire cookbook series, this is a curated introduction to cocktail making at home with 125 recipes for cocktails and sidebars on everything a man should know about mixing, serving, and enjoying a great drink, such as basic proportions, what to always have on hand, and what to buy on an as-you-need-it basis plus entertaining pieces on topics such as ideas for matching the drink to the moment and how to drink at age 20, 30, 40, 50, and 60.
More than 100 photos show nearly every drink and 30 graphic illustrations complete a bold, attitudinal design.
Recipes are organized by the classics (12 drinks every guy should know how to make), variations on the classics, variations on the variations, and a handful of all-service recipes for snacks to serve with.
All previously published material has been updated and recast for this book and approximately 20% of the book is new material from notable writers (such Esquire’s Beard award–winning beverage editor, David Wondrich).
ISBN: 9781452132709
Publisher: Chronicle Books
Year First Published: 2016
Pages: 224
Dimensions: 8.268 inches x 6.26 inches x
Format: Hardback
Description:
The third in Chronicle’s Esquire cookbook series, this is a curated introduction to cocktail making at home with 125 recipes for cocktails and sidebars on everything a man should know about mixing, serving, and enjoying a great drink, such as basic proportions, what to always have on hand, and what to buy on an as-you-need-it basis plus entertaining pieces on topics such as ideas for matching the drink to the moment and how to drink at age 20, 30, 40, 50, and 60.
More than 100 photos show nearly every drink and 30 graphic illustrations complete a bold, attitudinal design.
Recipes are organized by the classics (12 drinks every guy should know how to make), variations on the classics, variations on the variations, and a handful of all-service recipes for snacks to serve with.
All previously published material has been updated and recast for this book and approximately 20% of the book is new material from notable writers (such Esquire’s Beard award–winning beverage editor, David Wondrich).
