Jason Logsdon's Blog, page 66

Modernist Books: Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas Review

Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons is a great look at this now popular drink component. Whether you're a professional looking to take your game to the next level or a home bartender interested in homemade potables, Bitters has instructions on how to make your own bitters and recipes for customized blends. Read the entire entry...

Modernist Books: Savory Cocktails: Sour Spicy Herbal Umami Bitter Smoky Rich Strong Review

Savory Cocktails: Sour Spicy Herbal Umami Bitter Smoky Rich Strong by Greg Henry is filled with unique cocktails containing ingredients not usually associated with drinks. These modern cocktails are enhanced with a unique, less sweet and more balanced, rich flavor assailing you in different layers; Savory Cocktails provides an unforgettable taste experience. Read the entire entry...

Modernist Books: The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes Review

The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes by Tony Gonigliaro is a very high level detailed look at numerous cocktail components and methods along with fancy cocktail descriptions and recipes. All in all it is an interesting book on the chemistry and theory of cocktails. The Cocktail Lab includes a comprehensive balance of classic drinks along with Conigliaro's innovative modern concoctions. Read the entire entry...

Modernist Books: Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science Review

Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science by Kevin Liu is written in a fun and humorous way; it contains a little bit of everything - recipes, trivia and history. For those who want to understand the scientific processes and principles underlying such basic cocktailing concepts as dilution, citrus freshness, infusion, and acidity, there is no better place to start. Read the entire entry...

Modernist Books: The New Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking Review

The New Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois is an updated version of their original cookbook. I have the original Artisan Bread in Five Minutes a Day; it is my go-to bread recipe book for everything from rolls, to pizza to boulles and baguettes. Their recipes do not require kneading! Read the entire entry...

Modernist Books: Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef Review

While helping to get the creative juices flowing, Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef cookbook by Johnny Iuzzini is a fantastic look at finding new ways to make old desserts. It delivers accessible recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings. Read the entire entry...

Modernist Books: Maximum Flavor: Recipes That Will Change the Way You Cook

Maximum Flavor: Recipes That Will Change the Way You Cook by Ali Kamozawa and H. Alexander Talbot focuses on recipes and techniques that can help anyone make better meals every day. Maximum Flavor will encourage you to experiment, taste, play with your food, and discover again why cooking and eating are so fascinating and fun. Read the entire entry...

Modernist Books: Salumi: The Craft of Italian Dry Curing Review

Salumi: The Craft of Italian Dry Curing book by Michael Ruhlman and Brian Polcyn delves deep into the Italian side of charcuterie by exploring the recipes and techniques of dry curing meats. They also delve into the history of curing meats which I found interesting. Read the entire entry...

Modernist Books: Charcuterie: The Craft of Salting, Smoking, and Curing Review

Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, Brian Polcyn and Yevgenity Solovyev is the ultimate guide to creating sausages and curing meats. It covers everything from grinding to curing to cooking and smoking; Charcuterie's the perfect resource for beginners. Read the entire entry...

Modernist Books: Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some Review

Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some by John Currence contains a great mix of southern traditional and modern cooking highlighted with very inventive recipes that are organized by 10 different techniques. It is an ideal book for chefs, or at the very least, very serious home cooks. Read the entire entry...