Mr. Boston: 1,500 Recipes, Tools, and Techniques for the Master Mixologist

Author:   Mr. Boston ,  Anthony Giglio ,  Steven McDonald
Publisher:   John Wiley and Sons Ltd
Edition:   Platinum Edition
ISBN:  

9780471973027


Pages:   304
Publication Date:   01 October 2006
Format:   Hardback
Availability:   In Print   Availability explained
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

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Mr. Boston: 1,500 Recipes, Tools, and Techniques for the Master Mixologist


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Overview

America's FavoriteDrink Mixing GuideGoes Platinum Mr. Boston raises the bar with this distinctive platinum edition of America'sbest-selling drink mixing bible. This expanded guide offers up: 1,500 drink recipes Trade tips from mixology masters Tools, techniques, and garnishes Distilled spirits, beers, and wines And much more

Full Product Details

Author:   Mr. Boston ,  Anthony Giglio ,  Steven McDonald
Publisher:   John Wiley and Sons Ltd
Imprint:   John Wiley & Sons Inc
Edition:   Platinum Edition
Dimensions:   Width: 15.90cm , Height: 3.50cm , Length: 20.00cm
Weight:   0.638kg
ISBN:  

9780471973027


ISBN 10:   0471973025
Pages:   304
Publication Date:   01 October 2006
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Out of Stock Indefinitely
Availability:   In Print   Availability explained
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

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Mr. Boston is part of the Barton Brands group, and has been a widely-recognized name in the bartending world for over 70 years. Mr. Boston has consistently outsold and outlasted other bartending books with 66 printings, and Barton Brands features a range of liquors and prepared cocktails. Anthony Giglio is the author of Cocktails in New York: Where to Find 100 Classics and How to Mix Them at Home, as well as the editor of two of Master Sommelier Andrea Immer's popular wine books. His articles have appeared in Esquire, Details, Boston Magazine, Mademoiselle, Marie Claire, and Worth, and he contributes to and lectures on behalf of Food & Wine magazine.

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