Harry Craddock has often been refered to as the only drink purist, and was probably the world first mixologist. He is certainly well above his contemporary -sorry Mr. Dick Bradsell! As essential as this book may be to any pofesional bartender, it is not on the shopping list of "Ibiza"-styled barmen. Indeed, is has a refreshing lack of disco-drink, and focuses only on true classics -sometimes with a Craddock's twist!. However, before being enlightnened by his masterful exelency, one will have to get their heads around the measurments used in the recipes... -What on earth is a "Pony" or a "split"? But, this is a small price to pay for some of the finest drinks ever created. Last but not least, the packaging is superb!
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Excellent. Funny and informative. The Author, J Griffiths, hails from a family steeped in Tea and he certainly knows his subject. He has written a compelling history that draws a sweeping narrative for anyone with the slightest interest in a great historical read.
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Excellent. Funny and informative. The Author, J Griffiths, hails from a family steeped in Tea and he certainly knows his subject. He has written a compelling history that draws a sweeping narrative for anyone with the slightest interest in a great historical read.
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Having spent many weeks working in Brussels over the years I have drunk quite a large volume of Belgian beer. I used the recipe in this book to make my own version of Westmalle Tripel which is a great beer and one of the very few true Belgian Trappist ales. I was amazed with the results. Not only did my beer taste the same as the real thing but I also managed to replicate the relatively high 9.5% ABV required. The (low) cost of the book was worth it for this one recipe alone but now I have 149 others to try. This book does exactly what it say on the cover!
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Having spent many weeks working in Brussels over the years I have drunk quite a large volume of Belgian beer. I used the recipe in this book to make my own version of Westmalle Tripel which is a great beer and one of the very few true Belgian Trappist ales. I was amazed with the results. Not only did my beer taste the same as the real thing but I also managed to replicate the relatively high 9.5% ABV required. The (low) cost of the book was worth it for this one recipe alone but now I have 149 others to try. This book does exactly what it say on the cover!
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Good recipes, shame that some of them are linked to the wrong region.
I guess Jenny will never read this but it'd be good if it was put right on next editions of this book. I am from one of the areas of Northern Spain that she mentions and I was very unpleasantly surprised to see that she misuses repeatedly the name of Castilla Y Leon, wich means Castille AND Leon, and this is because it's formed by two very different regions: The Region of Leon (provinces of Zamora, Salamanca and Leon), and the Region of Castille (provinces of Valladolid, Palencia, Burgos, Soria, Segovia and Avila). Calling everything Castille or Old Castille (the old name for the castillian provinces) is untrue, is disrespectful to the Leonese people and is misleading the reader and ... Read More:
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Good recipes, shame that some of them are linked to the wrong region.
I guess Jenny will never read this but it'd be good if it was put right on next editions of this book. I am from one of the areas of Northern Spain that she mentions and I was very unpleasantly surprised to see that she misuses repeatedly the name of Castilla Y Leon, wich means Castille AND Leon, and this is because it's formed by two very different regions: The Region of Leon (provinces of Zamora, Salamanca and Leon), and the Region of Castille (provinces of Valladolid, Palencia, Burgos, Soria, Segovia and Avila). Calling everything Castille or Old Castille (the old name for the castillian provinces) is untrue, is disrespectful to the Leonese people and is misleading the reader and ... Read More:
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I am genuinely excited about this book! When I first received it, I had a thoroughly good look through it and was especially impressed with the chefs profiles and the quality of the photographs which support the text. The many pictures and recipes demonstrate an excellent level of culinary competence. The authors have a real feeling for all things culinary and have created a set of books which should be recommended to all young and aspiring chefs. The book is written with care and diligence with detailed observations and well written explanations of the methods, which is so important when writing a culinary manual. Ken Woodward, Senior Lecturer, Culinary Arts Studio, University of Brighton.
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A great read, particularly in its sections on Africa (the place about which Stewart Lee Allen is most respectful and passionate) and its pivotal role in the history of coffee. Allen is entertaining, adventurous, fun-loving, and never takes himself too seriously. Although I disagree with his claim that a certain global coffee chain serves good coffee and although some sections work better than others - Allen seems to be running out of steam towards the end, as though his mission has exhausted even him - and although the editing of the text could be better at times... these are essentially small niggles in what is a five-star read. I learned a lot from this book, which made me want to drink even more coffee than I do already, and I would entirely agree with the ... Read More:
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A great read, particularly in its sections on Africa (the place about which Stewart Lee Allen is most respectful and passionate) and its pivotal role in the history of coffee. Allen is entertaining, adventurous, fun-loving, and never takes himself too seriously. Although I disagree with his claim that a certain global coffee chain serves good coffee and although some sections work better than others - Allen seems to be running out of steam towards the end, as though his mission has exhausted even him - and although the editing of the text could be better at times... these are essentially small niggles in what is a five-star read. I learned a lot from this book, which made me want to drink even more coffee than I do already, and I would entirely agree with the ... Read More:
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