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Liquid Intelligence: The Art and Science of the Perfect Cocktail Hardcover – Import, 10 November 2014

4.8 out of 5 stars 1,185 ratings

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Product details

  • Publisher : *Norton agency titles; 1st edition (10 November 2014)
  • Language : English
  • Hardcover : 416 pages
  • ISBN-10 : 0393089037
  • ISBN-13 : 978-0393089035
  • Dimensions : 21.34 x 3.05 x 26.16 cm
  • Customer Reviews:
    4.8 out of 5 stars 1,185 ratings

Product description


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

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

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.

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4.8 out of 5 stars
4.8 out of 5
1,185 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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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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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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5.0 out of 5 stars Just wow
Reviewed in the United Kingdom on 6 February 2021
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5.0 out of 5 stars Amazing book
Reviewed in the United Kingdom on 19 July 2019
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Dominic Macedo
5.0 out of 5 stars Liquid intelligence
Reviewed in the United Kingdom on 25 September 2019
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