Awards
- Winner of IACP Cookbook Awards: Culinary History 2015.
- Winner of International Association of Culinary Professionals Cookbook Award 2015
- Winner of James Beard Foundation Award 2015.
- Winner of James Beard Foundation Book Award 2015
Overview
Dave Arnold's philosophy is simple: if you think like a scientist, you can make better drinks. Liquid Intelligence takes readers behind the bar and into the lab, where Arnold tinkers with temperature, carbonation, sugar concentration and acidity in search of new ways to enhance classic cocktails, from bubble formation to the ideal sugar compound for a daiquiri. With innovative techniques—clarifying cloudy liquids using gelatins, chilling drinks with liquid nitrogen—and practical tips for making infused liquors and homemade bitters, Liquid Intelligence is for anyone eager to learn the hows and whys of a beautifully made drink.
Full Product Details
Author: Dave Arnold
Publisher: WW Norton & Co
Imprint: WW Norton & Co
Dimensions:
Width: 21.30cm
, Height: 3.00cm
, Length: 26.20cm
Weight: 1.498kg
ISBN: 9780393089035
ISBN 10: 0393089037
Pages: 416
Publication Date: 31 October 2014
Audience:
General/trade
,
General
Format: Hardback
Publisher's Status: Active
Availability: Available To Order
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Reviews
Cocktail enthusiasts and professionals alike will find insights and inspiration galore in Liquid Intelligence. Harold McGee, author of On Food and Cooking
Dave Arnold has always been ahead of the curve in the cocktail world, and in this book he brings the rest of us up to speed. --Wylie Dufresne, chef/owner of wd 50
Arnold's book isn't a conventional collection of cocktail recipes; rather, it's a primer to applying scientific methods to liquid ingredients in the service of creating a better drink. -- Caitlin Griffith Dave Arnold is the smartest person I know in the world of food and drink. He's relentless in his pursuit of understanding, of improved and new techniques, and above all, of deliciousness. Cocktail enthusiasts and professionals alike will find insights and inspiration galore in Liquid Intelligence. -- Harold McGee, author of On Food and Cooking Like modern cocktails, most books about them are rejiggered rifts on the classics that came before. And then there's Dave Arnold's book: an entertaining treatise of more than ten years' worth of pioneering research he's used to create the game-changing cocktails at his bar, Booker and Dax. Required reading for all of us from now on. -- Jim Meehan, author of The PDT Cocktail Book Dave Arnold has always been ahead of the curve in the cocktail world, and in this book he brings the rest of us up to speed. -- Wylie Dufresne, chef/owner of wd~50 A manual to the most deliciously potent science kit ever.
Author Information
Dave Arnold is a food science writer, educator, and innovator. He hosts the radio show Cooking Issues and runs the high-tech cocktail bar Booker & Dax in New York’s East Village, part of the Momofuku restaurant group. He has taught at the French Culinary Institute and at Harvard University and has appeared on Late Night with Jimmy Fallon and the Today show. In 2004 he founded the Museum of Food and Drink. He lives in New York City with his wife and two sons.
