The Japanese Art Of The Cocktail
Autor Masahiro Urushido, Michael Anstendigen Limba Engleză Hardback – 31 mai 2021
Finalist for the 2022 IACP Cookbook Award: Wine, Beer, or Spirits
Finalist for the 2022 James Beard Foundation Beverage with Recipes Award
The first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making
Katana Kitten, one of the world’s most prominent and acclaimed Japanese-American cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. It recently earned the #10 spot on The World’s 50 Best Bars list, making it the Best Bar in the U.S. Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan’s contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide. Urushido delves into what exactly constitutes the Japanese approach to cocktails, and demystifies the techniques that have been handed down over generations, all captured in stunning photography.
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Specificații
ISBN-13: 9780358362029
ISBN-10: 0358362024
Pagini: 288
Ilustrații: 80 full color photos
Dimensiuni: 203 x 229 x 23 mm
Greutate: 0.95 kg
Editura: HarperCollins Publishers
Colecția Harvest
Locul publicării:China
ISBN-10: 0358362024
Pagini: 288
Ilustrații: 80 full color photos
Dimensiuni: 203 x 229 x 23 mm
Greutate: 0.95 kg
Editura: HarperCollins Publishers
Colecția Harvest
Locul publicării:China
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Recenzii
“After you’ve visited the world’s best bars, discover some new cocktails to make at home with this new cocktail book, from Masahiro Urushido and Michael Anstendig. Inspired by the joyful and vibrant cocktail culture in Japan, the book offers unique spins on classic drinks (like a ‘Meguroni’, their take on the classic Negroni) and easy-to-follow instructions for new libations as well. The book has been nominated for and won a ton of awards, including a 2022 Tales of the Cocktail Award. Everything is showcased through beautiful photographs and housed in a hardcover tome that wouldn’t look out of place on your bar cart or coffee table. If you’ve got a cocktail lover or bartending enthusiast in mind, this book makes the best Christmas gift of the season.” — Tim Chan, Rolling Stone
“One of the best cocktail books to come out in years, The Japanese Art of the Cocktail will have you creating fabulous drinks with new-found ingredients. You'll learn to make the perfect Highball and even whip up some great drinks-friendly bar snacks en route.”
— Mark Stock, Men’s Health
“Even wine lovers like a good cocktail now and then, especially when presented in a meticulous, beautiful way, which is why The Japanese Art of the Cocktail is a worthy gift that both inspires and whets the appetite….Part memoir, part travelogue, part recipe book, this piece will long make a fashionable statement on the coffee table or bookshelf.” — Jessica Dupuy, Forbes
“The Japanese Art of the Cocktail is part memoir, part-90-strong cocktail recipe book, and part-travelogue detailing the life, meticulous methodology, and triumphs of acclaimed Tokyo-turned-Katana Kitten bartender Masahiro Urushido. There’s literally something for everyone here.”
— Hadley Tomicki, UrbanDaddy
One of the most celebrated of these drinking establishments is New York’s Katana Kitten, run by Masahiro Urushido. Now, Urushido and veteran writer Michael Anstendig have teamed up for a book, The Japanese Art of the Cocktail that gives you great insight to the country’s singular and detailed approach to cocktail-making. — Charles Passy, Dow Jones’ MarketWatch
Like the New York bar he joyfully presides over, Katana Kitten, a drinking den that effortlessly balances high and low aesthetics, Masahiro Urushido embodies both the precise artistry of Japanese bartending and the sunny generosity of pure hospitality. He is, in other words, both the diamond and the shine. You couldn’t hope for a better guide through the intricacies and delights of Japan’s many contributions to artful drinking. — Robert Simonson, The New York Times
The Japanese Art of the Cocktail is more than just a cocktail book...Mixologist Masahiro Urushido’s debut recipe book, co-authored with drinks writer Michael Anstendig, is part cocktail book, part memoir. It tells Urushido’s story while introducing readers to the cocktail recipes he’s created along the way. — Isoke Samuel, Food52
This is the ultimate cocktail book for the man who's ready to take his drinking-making skills from great to sublime—and it's written by the bartender of an Esquire Best Bar winner, Katana Kitten in New York. — Esquire Editors, Esquire
Japan has long been a haven for ultra-precise, artful cocktail making, but don't let that reputation fool you into expecting anything stuffy or staid. Instead, Masahiro Urushido and Michael Anstendig fill this book with as much whimsy and surprise as the lauded NYC bar Urushido helms, Katana Kitten. Perfect for the home mixologist who loves the classics and also craves the chance to express themselves through a glass. — Lauren Hubbard and Sam Dangremond, Town & Country
His book takes you inside a world grounded in the classics, but popping with eye-catching color and intense flavors that borrow from Japanese gardens and forests, as in his bracingly fresh Hinoki Martini, made with a tincture fashioned from cypress tree oil. A chapter on highballs displays a penchant for supercharging populist formulas with seasoned salts, infusions and an engineer’s concern for achieving maximum coldness. — Christopher Ross, PUNCH
Masahiro is the best bartender I know. Scratch that, he’s the best bartender any of us know. Ask any bartender who their favorite is, and Masa’s name will always come up first. Every time I’m fortunate enough to be in his presence, I am constantly taking notes in an attempt to be a better bartender myself. In this book, he generously shares with us a few of the tricks that make him the best of the best. — Jeffrey Morgenthaler, bar manager of Clyde Tavern, co-author of The Bar Book: Elements of Cocktail Technique and author of Drinking Distilled
“One of the best cocktail books to come out in years, The Japanese Art of the Cocktail will have you creating fabulous drinks with new-found ingredients. You'll learn to make the perfect Highball and even whip up some great drinks-friendly bar snacks en route.”
— Mark Stock, Men’s Health
“Even wine lovers like a good cocktail now and then, especially when presented in a meticulous, beautiful way, which is why The Japanese Art of the Cocktail is a worthy gift that both inspires and whets the appetite….Part memoir, part travelogue, part recipe book, this piece will long make a fashionable statement on the coffee table or bookshelf.” — Jessica Dupuy, Forbes
“The Japanese Art of the Cocktail is part memoir, part-90-strong cocktail recipe book, and part-travelogue detailing the life, meticulous methodology, and triumphs of acclaimed Tokyo-turned-Katana Kitten bartender Masahiro Urushido. There’s literally something for everyone here.”
— Hadley Tomicki, UrbanDaddy
One of the most celebrated of these drinking establishments is New York’s Katana Kitten, run by Masahiro Urushido. Now, Urushido and veteran writer Michael Anstendig have teamed up for a book, The Japanese Art of the Cocktail that gives you great insight to the country’s singular and detailed approach to cocktail-making. — Charles Passy, Dow Jones’ MarketWatch
Like the New York bar he joyfully presides over, Katana Kitten, a drinking den that effortlessly balances high and low aesthetics, Masahiro Urushido embodies both the precise artistry of Japanese bartending and the sunny generosity of pure hospitality. He is, in other words, both the diamond and the shine. You couldn’t hope for a better guide through the intricacies and delights of Japan’s many contributions to artful drinking. — Robert Simonson, The New York Times
The Japanese Art of the Cocktail is more than just a cocktail book...Mixologist Masahiro Urushido’s debut recipe book, co-authored with drinks writer Michael Anstendig, is part cocktail book, part memoir. It tells Urushido’s story while introducing readers to the cocktail recipes he’s created along the way. — Isoke Samuel, Food52
This is the ultimate cocktail book for the man who's ready to take his drinking-making skills from great to sublime—and it's written by the bartender of an Esquire Best Bar winner, Katana Kitten in New York. — Esquire Editors, Esquire
Japan has long been a haven for ultra-precise, artful cocktail making, but don't let that reputation fool you into expecting anything stuffy or staid. Instead, Masahiro Urushido and Michael Anstendig fill this book with as much whimsy and surprise as the lauded NYC bar Urushido helms, Katana Kitten. Perfect for the home mixologist who loves the classics and also craves the chance to express themselves through a glass. — Lauren Hubbard and Sam Dangremond, Town & Country
His book takes you inside a world grounded in the classics, but popping with eye-catching color and intense flavors that borrow from Japanese gardens and forests, as in his bracingly fresh Hinoki Martini, made with a tincture fashioned from cypress tree oil. A chapter on highballs displays a penchant for supercharging populist formulas with seasoned salts, infusions and an engineer’s concern for achieving maximum coldness. — Christopher Ross, PUNCH
Masahiro is the best bartender I know. Scratch that, he’s the best bartender any of us know. Ask any bartender who their favorite is, and Masa’s name will always come up first. Every time I’m fortunate enough to be in his presence, I am constantly taking notes in an attempt to be a better bartender myself. In this book, he generously shares with us a few of the tricks that make him the best of the best. — Jeffrey Morgenthaler, bar manager of Clyde Tavern, co-author of The Bar Book: Elements of Cocktail Technique and author of Drinking Distilled
Notă biografică
Born in Japan's Nagano Prefecture and based in New York City, MASAHIRO URUSHIDO is one of the most recognized and beloved unofficial "ambassadors" of Japanese bartending techniques and drinkways in the US. An ace bartender with twenty years of experience, he is managing partner, head bartender, and director of deliciousness at Katana Kitten, a groundbreaking Japanese-American cocktail bar in New York City's West Village co-created with Cocktail Kingdom Hospitality Group's Greg Boehm and James Tune.