Overview
Celebrated Los Angeles bartender Christiaan Röllich approaches a drink the way a master chef approaches a dish: he draws on high-quality seasonal ingredients to create cocktails for every occasion. In Bar Chef, Röllich shares 100 original recipes for drinks that are as beautiful as they are delicious, including the Quixote (gin and grapefruit); a Kentucky Sour (bourbon and homemade cola syrup); Eggnog for the holidays; and Röllich’s signature drink, the Green Goddess (green tea vodka and cucumber with arugula, jalapeno, and absinthe), which has become a part of the language of LA. Featuring easy-to-follow recipes for syrups, tinctures, liqueurs, and bitters with herbs, spices, and seasonal fruit, Röllich guides you through his creative process, demystifying the craft of cocktail making. With stunning color photography and the suave storytelling of your favorite bartender, Bar Chef will become a go-to bar book for home cooks and cocktail enthusiasts, inspiring and pleasing readers with every drink.
Full Product Details
Author: Christiaan Rollich ,
Carolynn Carreño ,
Suzanne Goin ,
Caroline Styne
Publisher: WW Norton & Co
Imprint: WW Norton & Co
Dimensions:
Width: 21.30cm
, Height: 2.50cm
, Length: 24.40cm
Weight: 1.039kg
ISBN: 9780393651560
ISBN 10: 0393651568
Pages: 304
Publication Date: 09 April 2019
Audience:
General/trade
,
General
Format: Hardback
Publisher's Status: Active
Availability: To order
Stock availability from the supplier is unknown. We will order it for you and ship this item to you once it is received by us.
Reviews
After sitting across from Christiaan at his bar, I have to say that I always feel at home and love having him guide me through the wide array of honest, creative and delicious cocktails he whips up. -- Aaron Sanchez Christiaan Roellich's forward-thinking approach on cocktails produces some of the tastiest cocktails I have seen in a very long time. -- Nina Compton, chef and co-owner of Compere Lapin in New Orleans Christiaan's style is a unique combination of European sensibility and refinement paired with a Californian farm-to-table perspective on drinks. While reading his book I was taken with how deftly he walked the line between new school and old school. The book has been a welcome addition to my collection. -- Neal Bodenheimer, owner, Cure and Cane & Table Christiaan Roellich rarely looks at a bottle of booze without thinking, how can I put a personal twist on a classic? Filled with inventive DIY projects like Pepita Syrup, Red Wine Bitters, Poached Apple Juice, and Kale-Infused Rum, you'll be inspired to keep Bar Chef in your kitchen alongside your cookbooks rather than your bar cart. With Roellich as a guide you'll be inspired to transform the seasonal ingredients at your local farmers' market into a spirited spice rack for ambitious and inventive cocktails. Spiking my whiskey sour with Cola Syrup is just one of the many moves I'll be lifting from Roellich, with proper credit given, naturally. -- Brad Thomas Parsons, author of Bitters and Amaro
Author Information
Christiaan Röllich runs the bar program for the Lucques restaurant group, which includes A.O.C., Tavern, and Lucques. He has been featured in Vogue, Food & Wine, and Bon Appétit. Originally from the Netherlands, he lives in Los Angeles. Carolynn Carreno is a James Beard Award–winning writer whose essays and feature stories have been published in the New York Times Magazine, Saveur, Gourmet, Bon Appétit, and Food & Wine, among other publications. She is the author of Bowls of Plenty.
