Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas | 誠品線上

Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas

內容簡介

內容簡介 歐美甜味苦酒Amaro的歷史、文化與酒譜集。「很久以前，廚師自製的雞尾酒或僧侶調製的餐後酒，被稱為Amaro。它們使得飯後閒聊更為熱烈，讓人們準備迎接更好的明天。感謝Brad Thomas Parson，他的書恰當地禮讚了這種酒，並且告訴我們，這種嘗起來苦味十足的酒是多麼地甜美。」－－美國餐飲大亨Danny Meyer (聯合廣場餐旅集團創辦人)「Parsons做了件棒極的事，將超過100種調製Amaro的食譜展現出來。」－－《出版人週刊》「不管在家自製或在酒吧尋覓Amaro，Parsons成功地打開了讓人興奮的各種可能。」－－《圖書館期刊》以歐洲傳統製作的帶甜味苦酒，義大利文稱之為Amari(Amaro為單數)，已經存在數世紀之久。這些以草本植物為主要成分的餐後酒，最近才從布滿灰塵的後臺酒吧站上了舞台中央，並且變成了美國最佳酒吧與餐廳雞尾酒單上的要角。不管從廣受歡迎的Averna與Fernet-Branca，或者在美國各地製造的各種Amaro，都讓人炫目不已。這是第一本解開Amaro神秘面紗的書，不管是熱衷於在家自製雞尾酒的個人或是業界人士，本書都是必讀之作。作者遊歷了Amaro的精神故鄉義大利，造訪知名的酒吧、咖啡店與酒廠，為我們介紹了今日Amaro豐富的歷史與活潑的文化。超過100種以Amaro為基底的雞尾酒、或者自製的Amaro，甚至Amaro甜點，你將因為amaro過著美好的生活！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. Amaro is the first book to demystify this ever-expanding, bittersweet world, and a must-have for any home cocktail enthusiast or industry professional. 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.From the Hardcover edition.

作者介紹

作者介紹 Brad Thomas Parsons is the author of Amaro: The Spirited World of Bittersweet, Herbal Liqueurs and Bitters: A Spirited History of a Classic Cure-All, which was the winner of the James Beard and IACP Cookbook Awards, and a finalist for the Tales of the Cocktail Spirited Awards. Parsons received an MFA in writing from Columbia University, and his work has appeared in Bon Appétit, Lucky Peach, Food & Wine, Travel + Leisure, Punch, and more. He lives in Brooklyn, New York. Visit www.btparsons.com.

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