Cocktail Techniques has 37 ratings and 1 review. Romysh said: I’m not sure if this book is just outdated or is generally useless. I found a few good tips. Cocktail Techniques has 9 ratings and 1 review. Christopher said: Kazuo Uyeda is a master and has given me an approach to bartending as an. Spirits Japanese Cocktail Technique The Hard Shake by Kazuo Uyeda. Wine Spirits Liqueurs Beer. Loading Unsubscribe from Wine Spirits.
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Aug 10, Christopher Zulueta rated it it was amazing. This book is not yet featured on Listopia. Just a moment while we sign you in to your Goodreads account. Chris rated it really liked it Feb 17, Combined with a corkscrew-like twist, each thrust should be accompanied by the ice hitting the bottom and cocktaail of the shaker.
Books by Kazuo Uyeda. Open Preview See a Problem? I’m no mixology expert, but some things Tdchniques know better. Kazuo Uyeda is a master and has given me an approach to bartending as an art form mixed with science. Micah rated it it was amazing May 04, Though it was originally devised in response to the aesthetic decision to serve a Gimlet up in a Champagne coupe, rather than on the rocks—the wide opening of the glass required a single ice cube to maintain the temperature—Uyeda adapted the practice to showcase the way in which his hard shake rounded the ice cube.
But beyond designbar tools and service, technique offers a tangible translation of what makes Japanese bartending unique. One point of many in this book that resonates with me was the idea of Japanese methodology of this craft, where in America we look at the end uueda of our creation or replication of a classic cocktail vs.
Designed for maximum aeration, the intricate shaking pattern serves to efficiently integrate flavors and round out the resulting cocktail without over diluting the drink. Cristian Spetcu added it Jan 17, Alexandra Bookless rated it liked it Jan 20, Tammy Vodinh rated it really liked it Sep 10, Sky Candy rated it really liked it Apr 16, Lists with This Book. Since the early years of the cocktail revival in America, Japanese bartending—characterized by technical mastery and unfailing attention to detail—has become an object of fascination, imitation and fetishization.
PUNCH | Understanding Japanese Bartending in Five Techniques
Zivile Isg is currently reading it Oct 05, Starting with a crystal-clear ice cube on a cutting board, he rechniques into one side of the ice at a degree angle to form the top facet. Orion Jakobsson added it Dec 28, Max Bartlett rated it liked it Jul 30, I found a few good tips but also a loads of rubbish.
Kevin marked it as to-read Jun 18, This technique is best suited to neat whiskey or simple whiskey cocktails, like the Old-Fashioned: To see what your friends thought of techbiques book, please sign up.
Ajancix marked it as to-read May 22, Cockktail then places the cube top-side down and cuts down along the sides of the cube at a more obtuse angle, around 60 degrees, leaving eight facets along the sides of the diamond.
Cocktail Techniques by Kazuo Uyeda
Cocktail Techniques by Kazuo Uyeda. Kieron Botting rated it really liked it Apr 24, Amas Muhammad rated it liked it Mar 06, All that stuff about the hard-shake took half of the book and is in no way that important in my opinion. Sean rated it it was amazing Feb 13, Matthew Gilbert rated it liked it Sep 02, Techhiques also I expected a lot more from the book.
Lars Martens marked it as to-read Dec 19, Taylor tedhniques it liked it Dec 31, There are no discussion topics on this book yet.
Rose marked it as to-read May 26, To ask other readers questions about Cocktail Techniquesplease sign up. Erik added it Jun 21, He remains, to this day, the only Westerner to receive a Japanese iazuo for the express purpose of bartending. Michael rated it it was amazing May 18, Dec 20, Romysh rated it it was ok.
I will be revistiting this book soon for inspiration and carrying the three necessities of importance from Kazuo Nguyen Khai marked it as to-read Sep 22, Goodreads helps you keep track of books you want to read. Dan rated it really liked it Jun 20, I consider thi Kazuo Uyeda is a master and has given me an approach to bartending as an art form mixed with science.
Fotis Stepsianos marked ueyda as to-read Mar 28,