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Liquid Intelligence: The Art and Science of the Perfect Cocktail by [Dave Arnold]

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Liquid Intelligence: The Art and Science of the Perfect Cocktail Kindle Edition

4.8 out of 5 stars 1,380 ratings

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Review

A manual to the most deliciously potent science kit ever.-- "Publishers Weekly"

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

Examines cocktails on the nanoscale... extremely fascinating.--Wayne Curtis "Wall Street Journal"

His observations offer insight to anyone with a cocktail shaker and a few basic ingredients... for amateurs looking to get creative with boutique spirits, Mr. Arnold's data is a blessing.--Rachel Wharton "Wall Street Journal"

If you want to know exactly how much ethanol is in your vermouth, how to work with liquid nitrogen and why a red-hot poker is useful behind a bar (it's got nothing to do with unruly patrons), [Dave] Arnold is your best guide. Serious, sure. But there's also a great spirit of play and experimentation here.--Rosie Schaap "New York Times Magazine"

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

Probably the most important cocktail book that's been written ever.--Julian Cox

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 --This text refers to the hardcover edition.

About the Author

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. --This text refers to the hardcover edition.

Product details

  • ASIN ‏ : ‎ B00J8R3KOE
  • Publisher ‏ : ‎ W. W. Norton & Company (10 November 2014)
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 29424 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Not Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 736 pages
  • Customer Reviews:
    4.8 out of 5 stars 1,380 ratings

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4.8 out of 5 stars
4.8 out of 5
1,380 global ratings

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Top reviews from Australia

Reviewed in Australia on 4 August 2019
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Reviewed in Australia on 24 January 2020
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Reviewed in Australia on 25 December 2019
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Top reviews from other countries

Lucas Hanuszek
5.0 out of 5 stars Science
Reviewed in the United Kingdom on 19 January 2021
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5.0 out of 5 stars Science
Reviewed in the United Kingdom on 19 January 2021
Very interesting book, however I’d recommend it only to experienced bartenders that are trying to get into some advanced techniques.
Very interesting the ice chapter but I found many pages quite unhelpful for myself personally, since lots of the techniques required expensive machinery or hard to get products.
One thing is certain, I’m gonna be buying an isi whipper now that I’m done with this book!
Many tips and tricks that lots of people may find super useful.
Worth reading.
One think I disliked is the fact that the hardcover has that loose paper wrap on it, which got damaged instantly and it was pretty annoying while holding the book.
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alex
5.0 out of 5 stars Brilliant science
Reviewed in the United Kingdom on 6 July 2021
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Nancy
5.0 out of 5 stars Just wow
Reviewed in the United Kingdom on 6 February 2021
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Andreas Sanidiotis
5.0 out of 5 stars The best science on cocktails, Coming from an industry specialist
Reviewed in the United Kingdom on 7 September 2019
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One person found this helpful
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Julien
5.0 out of 5 stars Amazing book
Reviewed in the United Kingdom on 19 July 2019
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