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Cocktails at Dinner is equal parts cookbook and bar book. It explores a fascinating edge of the culinary frontier—food and cocktail pairings—with an imaginative collection of companionable recipes.
As mixologists strive to catch up in culinary creativity with their counterparts in restaurant kitchens, collaboration has become a natural progression. Seriously interesting, ingredient-driven cocktails, concocted with top-shelf liquors, fresh seasonal fruits, flavored bitters, and other artisanal components, have begun to reflect a restaurant’s artful cuisine. First-rate food and mixed drinks—judiciously and harmoniously paired—become something more than the sum of the parts. The kitchen flows seamlessly into the bar, as cocktails take on a fresh, farm-to-glass aesthetic, and when paired with inspired dishes, the unions beget never-before-imagined taste sensations.
Cocktails at Dinner serves as a vital introduction to these “new wave” combinations, bridging the gap between the upscale restaurant and the home kitchen and bar, for creative dinner parties and special occasions and for curious cooks and bartenders at all levels. It is meant to showcase a range of innovative and original yet accessible recipes from a diversity of cuisines that open the door to new possibilities in dining and entertaining. Michael Turback and Julia Hastings-Black have recruited working chefs and bartenders from forty-four progressive restaurants with innovative cocktail programs—each contributing the recipe for a cocktail paired with the recipe for a compatible small plate, main plate, or dessert. The process or methodology by which chef and bartender work in consort and their joint efforts to stretch palate perspectives are explored in lively headnotes, guiding the reader along the sensorial journey. Immensely readable, Cocktails at Dinner is an essential guide for everyone who loves food and drink.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
- Sales Rank: #1780531 in Books
- Published on: 2015-01-06
- Original language: English
- Number of items: 1
- Dimensions: 7.00" h x 7.25" w x 1.25" l, .0 pounds
- Binding: Hardcover
- 208 pages
About the Author
For nearly three decades, Michael Turback combined inventiveness, passionate cooking with local ingredients, and an award-winning list of regional wines at his legendary restaurant in Ithaca, New York. As an author, he has previously taken on, with distinction, such single topics as the ice cream sundae, the banana split, hot chocolate, mocha, coffee drinks, progressive gin cocktails, Finger Lakes wine country, and the bounty of both the Ithaca Farmers Market and the historic North Market of Columbus, Ohio. He lives in Ithaca, New York.
Julia Hastings-Black has been working her way around the food world for more than a decade. As a cook, gardener, recipe tester, cooking instructor, and researcher in the history of food writing, she is fascinated by the intersection of food and language. She lives in Washington, DC.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Disappointed
By KO
First things first: this book is pitched by the description as an in - depth look at pairing cocktails with food. While this book touches on the art of mixing spirits with foods more traditionally done with wine (aad nauseum), it is not a text book.
It's, at best, a Spark Notes version of a Cliff's Notes edition of the book that it should have been.
For someone that likes throwing interesting dinner parties at home, this is an interesting read... and at 85 pages, a very short one at that.
It's even short on eye-candy, which is an insult in and of itself. People eat and drink with their eyes first, after all.
For working professionals interested in expanding their scope of practice, there is nothing I this book that can't be found online with greater detail given to the nuts and bolts of flavor pairings when using spirits.
This is a brief piece of food and drink fan non-fiction that is a decent value for an amateur. For that purpose, I give it three stars because it packs some good recipes between its covers... but again, nothing you can't find online with more thought given to photographs.
For professionals... the first five hits on a Google search will present more detailed information on the process of food/spirit pairing. This book feels like a collection of blog posts on food disguised as a book with the use of professional editing and clip art page breaks.
For that, I give it one star.
Averaged together and rounded up (hoping the electronic version of this book is much worse than the print version)? A reluctant two stars.
0 of 0 people found the following review helpful.
Taste great and goes down smooth
By Ron Q Johnson
This book is great. Everything pairs well. I've tried a few so far and am amazed. My favorite so far is the Voodoo sauce for the hush puppies. Yum!
0 of 0 people found the following review helpful.
Five Stars
By rikke Bragenholt Lunoe Hansen
Love it
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