FIELD GUIDE TO COCKTAILS: HOW TO IDENTIFY AND PREPARE VIRTUALLY EVERY MIXED DRINK AT THE BAR
Book ID/图书代码： 11186015B85254
English Summary/英文概要： Finally, a field guide to preparing and identifying virtually every drink at the bar, from the Añejo Highball to the Caipirinha, from the Singapore Sling to the Zombie!
Field Guide to Cocktails is not an ordinary bartender’s guide. Here are more than 200 recipes for the world’s best libations, with tried-and-true classics like the Tom Collins and the Fuzzy Navel and contemporary favorites like the Mojito and the Cosmopolitan.
Full-color photographs of the cocktails are cross referenced to in-depth descriptions of the drinks. The histories are the stuff of legend: The Gin Rickey was mixed up to satisfy a thirsty lobbyist; Grog was drunk by sailors in the British Navy to prevent scurvy; and the Gibson was originally just a glass of water with an onion in it. You’ll also learn the most appropriate time and season to enjoy the drink, and you’ll get suggestions for the perfect food pairings—lobster with a Cape Codder, sharp cheese and crackers with a Gin and Tonic, black bean dip and chips with a Cuba Libre, and more.
So whether you’re planning a cocktail party or trying to identify a new drink to try at the bar, Field Guide to Cocktails is the only mixology book you’ll ever need. Cheers!
Chinese Summary/中文概要： 无论是高杯酒，西班牙林纳鸡尾酒，新加坡司令，还是僵尸鸡尾酒，终于有一本书能够教你区分和自己调制在酒吧里能够找到了几乎任何一种饮料了。
本书不是一本常见的写给调酒师的指南。书中囊括了超过两百中全球备受欢迎的酒精饮料的调制方法，其中有些是经典之作，比如迷雾之城，也有些现代人热爱的，比如莫吉托和大都会。
全彩的鸡尾酒图片以及详细的描述之外，书中还包括一些传奇和历史，比如Gin Rickey就是为了满足一个口渴的政客而特别创作出来的，Grog是英国水手的特饮，目的是为了预防坏血病等等。此外，你还将了解到享用这些饮料最合适的时间和季节，以及用什么食物来搭配——龙虾可以配Cape Codder，浓味的芝士和饼干适合配琴酒加气泡水等等。
所以无论你是准备开一场鸡尾酒派对，或者想找到某一杯酒吧特调，本书都能成为你所需要阅读的唯一指南。干杯。（LYR）
Awards/获奖情况：别人跟我说，只要有了这个“调酒大师”我就再也不需要看别的书了，他们说对了！真是太棒了！和大部分此类指南不一样的是，这本书读起来给人的感觉就像小说。其中有围绕着一些著名饮料的神秘传说，也让人很有兴致真的去试一试自己调一杯。这本书绝对是所有备有调酒设施的轿车上的手套箱里一定要有的一本书。
本书适合新手也适合专业人士，绝对是酒吧老板的必备之物。
Wow! They said its the only "mixology" I’ll ever need and they’re right! OUTSTANDING ! Unlike most of these guides, it reads almost like a novel. Packed with interesting discussions of the myths surrounding famous drinks with just enough dry humor to put one in the mood for testing a new concoction. This book would have been standard equipment in the glovebox of every Earl’s Shooting Brake!
For novice and professional alike, this is the barkeeps Rosetta Stone !
About the Author/作者介绍： Rob Chirico是艺术家，也是本书的作者（Quirk Books/Random House出版，2005年10月），这已经是本书第三次重版，已销售超过25000本，而且还被翻译为波兰文。作者本人还写过两部有关马天尼酒和雪茄的书，也在权威杂志上发表过有关食物的文章。他的小说《Onward Kitchen Soldiers》用诙谐的笔触描写了饮食媒体和公共关系，于2014年4月以电子书形式由Untreed Reads出版。他的纪实作品《Damn! A Cultural History of Swearing in America》由Pitchstone出版社在2005年发行。他的烹饪书兼回忆录《Escape from an Italian-American Kitchen: Or How I Learned How not to Cook Like My Mother》将于今年晚些时候出版。
Rob Chirico is an artist and the author of the Field Guide to Cocktails (Quirk Books/Random House October 2005), which is in its third printing and has sold over 25,000 copies, plus it has been translated into Polish. He has also written two books on martinis and cigars (Martini Madness and Up in Smoke), and has published articles in the food journal Gastronomica. His novel, Onward Kitchen Soldiers, which is a humorous take on food media, publishing, and public relations, was published in April 2014 as an e-book with Untreed Reads. His non-fiction book, Damn! A Cultural History of Swearing in America was published by Pitchstone Press in 2005. His cookbook/memoir Escape from an Italian-American Kitchen: Or How I Learned How not to Cook Like My Mother will be published later this year.
Format:
Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE
Complex/Traditional Chinese/繁体中文：AVAILABLE
Sales in other countries/其他国家销售情况：
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