Metal Cocktails: 42 Recipes Inspired by the World's Biggest Bands

Author:   Marc Aumont ,  Fabien Labbé
Publisher:   Insight Editions
Edition:   Not for Online ed.
ISBN:  

9798886633863


Pages:   120
Publication Date:   16 April 2024
Format:   Hardback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Metal Cocktails: 42 Recipes Inspired by the World's Biggest Bands


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Author:   Marc Aumont ,  Fabien Labbé
Publisher:   Insight Editions
Imprint:   Insight Editions
Edition:   Not for Online ed.
Dimensions:   Width: 21.10cm , Height: 0.80cm , Length: 28.40cm
Weight:   0.513kg
ISBN:  

9798886633863


Pages:   120
Publication Date:   16 April 2024
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Marc Aumont is a journalist who loves music, especially metal. He’s also a musician who has been playing bass for twenty-four years in various grindcore, electro, and post-punk bands. As a pop culture specialist, Aumont is fascinated by heavy metal music, the culture that has grown up around it, and the phenomenon of a genre that was born underground but now feeds so broadly into our collective imagination. A mixologist who studied the craft with Yves Cosentino, Fabien Labbé is a bartender and the owner of Le Bistrot de la Poste in Saint-Brieuc, in Brittany. This watering hole attracts a diverse crowd of musicians, shopkeepers, young people and families, sports fans, the elderly, penniless patrons, and prominent local figures. Labbé’s involvement in the Binic Folks Blues Festival keeps him connected to his passion for rock music. He never stops working, constantly expanding his knowledge of spirits, cocktails, and bar culture in general. His aim: using high-quality ingredients to create delicious cocktails that get people talking.

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