A Spirited Guide to Vermouth
Headline Home (Verlag)
978-1-0354-2446-7 (ISBN)
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'An essential addition to your library' Russell Norman
'A genuine ode, written with style and substance in equal measure' Gill Meller
'A joy filled double whammy. Great drinks require as much artistry as food and this book proves the case mightily.' Jeremy Lee
Vermouth is currently experiencing a revival, and we can't seem to get enough of it. In A Spirited Guide to Vermouth, Jack Adair Bevan celebrates this versatile drink and its botanicals, drawing out vermouth's history and its delicate herbal flavours with recipes for cocktails, and some food to accompany them.
As an award-winning food and drink writer, and one of the first restaurateurs to make his own vermouth, Jack Adair Bevan is the perfect guide through vermouth's rich history and recent resurgence. As well as Jack's original recipes, A Spirited Guide to Vermouth also contains recipes contributed from the likes of Russell Norman, Olia Hercules, Gill Meller and Jeremy Lee.
With cocktails ranging from a Toasted Nut Boulevardier to a Perfect Manhattan, and from a Blood Orange Vermouth and Tonic to a Rosemary Bijou, the book also has dedicated sections exploring classics such as the Martini and the Negroni.
This book will take you on a botanical journey of discovery and teach you not only how to make your own vermouth, but also how to use it in your cooking, from vermouth-braised red cabbage to Negroni Bara Brith, along with plenty of food and drink recipes to accompany the aperitivo hour.
Jack Adair Bevan is an award-winning drinks and cocktail creator. He regularly contributes to the Guardian Weekend magazine. In 2013 he was awarded Young British Foodie of the Year in the cocktail category for his Old Fashioned, and in 2015 was named Innovator of the Year at the Imbibe Awards, going on to be judge in the following years. He has appeared on BBC2's Food and Drink programme and he regularly appears at food and drinks festivals around the UK. He was on the judging panel of the 2016 BBC Radio 4 Food and Farming Awards. He co-founded The Ethicurean restaurant in Wrington and co-authored The Ethicurean Cookbook (Ebury). The restaurant was hailed as 'the UK's answer to NOMA' by Fiona Beckett and ranked number 2 in the Guardian's top 50 UK restaurants of 2015. He was part of the Ethicurean team that created The Collector vermouth from ingredients grown and foraged around barley wood walled garden, home of The Ethicurean. He is on Twitter and Instagram as @JackABevan.
| Erscheinungsdatum | 23.08.2024 |
|---|---|
| Zusatzinfo | Black and white illustrations |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 134 x 216 mm |
| Gewicht | 340 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Getränke |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-0354-2446-0 / 1035424460 |
| ISBN-13 | 978-1-0354-2446-7 / 9781035424467 |
| Zustand | Neuware |
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