Liquid Intelligence the Art and Science of the Pe
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Then I'd get fired because this volume would probably accept zippo to do with my form and, also, we'd all be drunkard all the time. Only nonetheless. This book is full of alcohol and science so why shouldn't information technology be the best science textbook E'er?
Who is this Dave Arnold guy? I desire him to be my all-time friend and I want him to come give demonstrations at my house and then nosotros can all ooooh and aaaaah and then drink.
He'southward a funny dude and he'due south all
If I were a grad-school science professor, I would use this every bit a textbook.Then I'd get fired because this book would probably have zip to do with my class and, also, we'd all exist boozer all the time. Merely still. This book is full of booze and scientific discipline so why shouldn't it be the best science textbook EVER?
Who is this Dave Arnold guy? I desire him to be my best friend and I want him to come give demonstrations at my house and so we can all ooooh and aaaaah and so drink.
He's a funny dude and he'due south all, "Await! Scientific discipline! It makes for astonishing developed beverages"
I will never make any of the things in this book because I'm more of a "Await! Scientific discipline! It's maaaagic!" kind of person in that I think science is amazing and I don't understand information technology at all, nevermind actually performing it. I mean, except for the science that nosotros all get naturally, like gravity. I can do gravity. I can't do the experiments/recipes in this book. Still, I sure tin can admire them because wow. As well, information technology tells how to make clear ice in your own damn freezer, and so take that, hipsters who are all, "I simply use CLEAR ICE in my ridiculously overpriced clear-iced drinks" At present we can all have articulate water ice, y'all bearded freaks.
Pro tip (from this book): dry out shaking egg whites won't create a seal on the shaker then there's going to exist snot until you're practiced at dry shaking egg whites in the shaker.
Some drinks that you tin can try at home if yous accept the ingredients and the PhD in chemistry, physics, and engineering:
*Scotch and Coconut
*Thai Basil Daiquiri
*Cucumber Martini
*Peanut Butter and Jelly With a Baseball Bat (I told you he was funny...or evil, cuz now nosotros'll all be chanting that all solar day. This guy's a wiggle!)
*Apple juice (as in juice from an apple)
1. A practiced portion of the volume discusses circuitous techniques involving expensive equipment that is generally out of the realm of reasonable for the home bartender. They are very cool to read about, though.
2. The number of recipes covered in detail in this book is small, though that wasn't information technology's master selling point anyhow, so this is really me wanting to buy a unlike book besides.
If you can go past both of these caveats, this is a truly excellent volume for someone
Fantabulous, with some caveats...1. A good portion of the volume discusses complex techniques involving expensive equipment that is generally out of the realm of reasonable for the abode bartender. They are very absurd to read about, though.
2. The number of recipes covered in particular in this volume is minor, though that wasn't it'southward principal selling point anyhow, so this is really me wanting to purchase a different book as well.
If you can go past both of these caveats, this is a truly excellent book for someone who is interested in _how_ cocktails work, rather than only a list of recipes and flavor text. Recommendations for tools and techniques are all solid, and you will leave this book with a good abstract framework for how to call back about constructing cocktails.
I have already used the formulas and frameworks presented in this book to experiment with my ain cocktails, and all of the results accept been good (if not spectacular).
Highly recommended if you want to experiment with things.
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It'due south partly then much more because the author founded one of the most cutting edge bars in Manhattan, and ultimately invented new cocktail techniques that are more mad scientist than friendly neighborhood bartender. Y'all'll learn in this book, for example, how to get perfect muddling technique using liquid nitrogen and a number of the drinks
I have a number of "cocktail recipe" books that tell you, say, how much vermouth time put in a martini. This isn't that kind of book—because it'south so much more.It's partly and then much more considering the author founded one of the most cutting border bars in Manhattan, and ultimately invented new cocktail techniques that are more mad scientist than friendly neighborhood bartender. Y'all'll learn in this book, for example, how to get perfect muddling technique using liquid nitrogen and a number of the drinks require a centrifuge to make properly.
But the innovative techniques are not the reason to buy this book. While extremely fun to read about (and perchance pursue if you lot accept money for the equipment and enjoy a challenge), the real brilliance of this book is to learn the bodily chemistry of cocktails. For example, the author goes into painstaking detail about how a drinkable'due south flavor profile relates to the alcohol-by-volume, sugar content, acidity, carbonation, and most of all, temperature. In fact, the showtime thirty or so pages are nigh ice: how to make clear ice, effects of water ice cube size, scientific discipline of freezing and melting, shaking vs stirring, temperature consistency, etc. That kind of information isn't admittedly necessary if you just like to take a potable on a Midweek night, but it is both crucial and fascinating if you lot've always wondered why your favorite drinkable tastes so much better in 1 bar than in the bar ii doors down.
Nearly half the volume is devoted to this kind of info every bit information technology relates to "classic cocktails." The other one-half focuses on more than nontraditional techniques, some of which crave fancy equipment or chemicals and some of which are unexpectedly accessible. The terminal affiliate then builds on those techniques to trace the writer's history of developing three drinks, showing more generally how his approach results in innovation. Information technology's a plumbing equipment, philosophical close to the technical wizardry that led us there.
In sum, everyone who is serious about their cocktails should own this volume and read through it a few times. Your cocktails will turn out consistently amend, and you'll really know why you're doing what y'all're doing.
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It's definitely an interesting, will really inspire you lot
And then I grabbed this considering it had amazing reviews. Delight note that this is not actually geared towards the layman. Arnold has lots of tips and tricks to brand your home bar more professional, but he goes waaaaaaay off in to some pretty impressive science based stuff that would exist totally unsafe to attempt in your abode (at one point he states that he will not provide whatever recipes for the technique he is writing as it is too dangerous to try).It'southward definitely an interesting, volition really inspire you to experiment. I've had some great success with some of the techniques he outlines, notwithstanding almost are impractical for the dwelling bar tender.
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Do yourself a favour. Read what he has to say and if you want to try a few of his tips and tricks that involve cryogenic materials, look into taking a safety course that will prove you the proper way to handle these materials and what to do if y'all have been accidentally exposed and find yourself in a state of affairs where med
Interesting? Aye. Informative? Admittedly. Is his scientific discipline audio? Probably. Should he take taken such a condescending attitude when advocating the use of liquid nitrogen and dry ice? NO!Do yourself a favour. Read what he has to say and if you lot want to try a few of his tips and tricks that involve cryogenic materials, look into taking a condom course that will bear witness you the proper way to handle these materials and what to practice if you take been accidentally exposed and find yourself in a situation where medical advice is required.
The information provided past Arnold is excellent simply equally someone who is also a Chemist, I cannot promote the use of this book without the event of safety beingness addressed in a prominent and clear style.
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But you guys, ice is fascinating. Abbie really doesn't care when I kickoff a sentence "oh my gosh, did you know this nearly water ice?" Merely it's fascinating. Not a ton of recipes just there are millions of those out there. At that place's a dozen picayune tidbits and tricks that you lot will just option upwards and help even a lowly at-habitation bartender tin can improve their drinks.
But you guys, ice is fascinating. ...more than
Details of a mixed drink that the casual or at home bartender might take for granted are explored to the fullest extend using painstaking detail and precision. The thought that a mixed drink can be completely and utterly ruined at every step of the processes is drilled into the readers head constantly. The quality of scientific approach that Arnold uses to create his drinks is fascinating for the casual reader or chemical science scholar alike looking into topics such as how the tooth ratio of acids in a drink contributes to the gustation and how the tongue distinguishes unlike types of acids like an belittling titration experiment. Who would have thought that the science behind making the perfect ice cube would be and so well thought out? The differences betwixt starting with warm or common cold water, the direction of the cooling applied to said water, and the amount of dissolved gases and impurities are all factors explored in the search for the perfect crystallin construction.
The experimentation with different macronutrient material backdrop too is a very well done and well thought out portion of the read. It had never occurred to me that the appearance of the drinkable is a direct correlation of the types and concentrations of things such as fats, proteins, and carbohydrates could change the texture of a drink so drastically. An example existence that of proteins in a drink that includes eggs and the how the nature of the proteins gives the drink a foamy look and a more viscus texture.
Overall the methods and equipment Arnold uses to run his experimentation is not far off what would be found in an organic chemistry lab. He encourages the utilize of simple scientific tools such equally a micropipette or a graduated cylinder all the fashion up to college level analytical tools such equally a rotovap and pH meters.
Overall the book is a great read for anyone who has a passion for mixology, or simply food science In general every bit the book is informative and eye opening as well as entertaining and held my attending from cover to encompass. Not to mention that fact that information technology is filled with great recipes to endeavor out on your own each paired with an experiment you lot could exercise to feel the effects precision and attention to detail take on a quality mixed drink.
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When I read this... last July? – Information technology was right later reading Death and Co – I thought book was merely okay. It wasn't very useful to me when I began. Since that July, I have spent a year making cocktails, thrown a couple pop ups, and fabricated pilgrimages to Death and Co, Existing Weather condition, Smugglers Cove, PDT, etc.
And then, hither are some reflections a twelvemonth out reading this book:
– I didn't appreciate the beauty of "rapid infusions" until really spen
(I haven't been logging books for a year, so here it goes)When I read this... last July? – Information technology was right afterward reading Death and Co – I idea book was merely okay. Information technology wasn't very useful to me when I began. Since that July, I accept spent a year making cocktails, thrown a couple pop ups, and made pilgrimages to Decease and Co, Existing Conditions, Smugglers Cove, PDT, etc.
So, hither are some reflections a twelvemonth out reading this book:
– I didn't capeesh the dazzler of "rapid infusions" until really spending time doing my own infusions and either (a) having to spend tons of time in spreadsheets, planning logistics or (b) not getting flavors from certain infusions (e.chiliad. tumeric).
– I wasn't sure why I'd want to clarify juices to be clear (juicing ahead of the dark is already my nightmare). Then, a few months later, I had a concept using ginger syrup that required the drink to be clear... that'due south when I knew.
– Then on holiday, I had a chimera tea with carbonated melon soda. I wanted to bring this into a cocktail, couldn't figure it out. Dave had written all virtually carbonation, and I had actually read the answer a twelvemonth ago!
So, if you're just getting into cocktails, you may or may non notice the book practical. But eventually you lot might ask, "how exactly how does this work?", and that's about the time someone volition mention Liquid Intelligence.
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This is a proper geek's volume, written by a proper geek. The depth with which he goes into topics such as clarification, ice and carbonation is just outstanding. I've read several books on the scientific discipline of nutrient and potable, and this is past far the best on any drinks related topic (against some pretty impressive competition - I'm looking at you lot Jamie Goode).
With that said - information technology manages to avoid bein
Skillful grief this is outstanding. The second best book on nutrient / drink I have always read. Really impressive.This is a proper geek'south volume, written past a proper geek. The depth with which he goes into topics such as clarification, ice and carbonation is just outstanding. I've read several books on the science of food and drink, and this is by far the all-time on whatsoever drinks related topic (against some pretty impressive competition - I'm looking at y'all Jamie Goode).
With that said - it manages to avoid beingness dry or dull - I suspect he manages this at least in role because the topic is somewhat narrow, just also because he is an infectiously enthusiastic experimenter and cares deeply almost the topic.
Tellingly, the starting time recommendation on the back of the book was by Harold McGee, the writer of On Food and Cooking (which I think is the *best* volume food / drink related volume ever, and the one which started the whole sciencey foody matter back in the day). This book also contains one of the best explanations I have e'er read on the second law of thermodynamics.
Do not buy this book if y'all are supposed to be concentrating on something else for the side by side few days. You will detect it far too distracting.
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This is a much more dense book on cocktails than I expected.
When in that location's an unabridged section on how to properly freeze your ice I realized I was in for a trip. The strength of this volume is that it's so science-based, however the bodily writing fashion didn't resonate with me. I don't know if it's just the Kindle version and the style the pages end
"Sometimes you can see these bubbling in the form of foam on the top of your drink; sometimes you can only see the bubbles when yous look under a microscope."This is a much more than dense book on cocktails than I expected.
When there's an entire section on how to properly freeze your ice I realized I was in for a trip. The strength of this book is that information technology's so science-based, however the actual writing style didn't resonate with me. I don't know if it's merely the Kindle version and the style the pages end but information technology seemed like the author would start stories and then keep a bit virtually history then tour something else before finally getting around to the recipe.
Everything is very exact in this book. The author goes into a lot of particular most measurements and things but there's a lot of history and other things that felt sort of glossed over. I can see why people savor geeking out over the precision and the scientific discipline, it just wasn't my affair. I learned a few things similar why egg whites ofttimes go in drinks, but I'm non invested enough to check my cocktail for bubbling with a microscope.
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Mr. Arnold is passionate, thorough and an fantabulous writer. Any folio in the volume volition pb yous either to better cocktails or to a better understanding of how chemistry and physics work in your own dang house.
Worth owning, perchance several copies. IF YOU HAVE A BARTENDER OR FOODIE IN YOUR LIFE THIS IS THEIR NEXT GIFT FROM Yous.
Easily the best book on drinks I've e'er read, and quite possibly the best food and potable writing overall (sorry Kenji!).Mr. Arnold is passionate, thorough and an excellent writer. Whatsoever folio in the book will lead you either to meliorate cocktails or to a better understanding of how chemistry and physics work in your ain dang house.
Worth owning, possibly several copies. IF You lot HAVE A BARTENDER OR FOODIE IN YOUR LIFE THIS IS THEIR NEXT Gift FROM You.
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Information technology's a fairly science-driven book and Arnold has a mode of writing that draws you lot in, if you lot're just looking for some basic technique upgrades and so the chapters on water ice and stirring/shaking are worth the cost lonely. May non exist of interest to those who don't want a deep dive for things most people will never practice (anyone have a spare centrifuge lying around...?) but for me information technology was all fascinating.
An splendid book for either budding home cocktail makers (e.chiliad. me) or what amounts to science labs.It's a fairly science-driven volume and Arnold has a way of writing that draws you in, if you're just looking for some basic technique upgrades then the capacity on ice and stirring/shaking are worth the toll alone. May non be of interest to those who don't desire a deep swoop for things most people will never do (anyone have a spare centrifuge lying around...?) but for me information technology was all fascinating.
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This volume was an interesting mix of bold you know how a cocktail works at a basic level and that you desire more than. Certain there is some explanations to first off, but the science really dominates the read. I loved some of the riffs, and hope to try some ideas.
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