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The Japanese Art of the Cocktail Copertina rigida – 1 giugno 2021
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<div><b>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</b><br><br> Katana Kitten, one of the world’s most prominent and acclaimed Japanese cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. Just one year later, the bar won 2019 Tales of the Cocktail Spirited Award for Best New American Cocktail Bar. Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In <i>The Japanese Art of the Cocktail</i>, 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.  </div>
"Masa has taken the concept of bartending and elevated it into his own unique art form. You will surely enjoy this unforgettable sensory trip." <br> --<b>Mike Miyamoto</b>, Suntory Whisky Global Brand Ambassador <p/> "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." <br> --<b>Robert Simonson</b>, <i>The New York Times</i> <p/> "Masa says he's obsessed with serving 'surprises' to his guests. That's certainly my experience at Katana Kitten, where the Hinoki Martini arrives cradled in a wooden box, garnished to the hilt, and misted with a final aromatic spritz. He's delivered the equivalent with this book: These aren't standard drinks, but surprises, informed by deep dedication to craft and illuminated by Masa's crinkly megawatt smile." <br> --<b>Kara Newman</b>, spirits editor for <i>Wine Enthusiast</i>, and author of<i> Cocktails with a Twist</i> <p/> "A palimpsest if there ever was one, the story of the cocktail has been written, erased, and rewritten on the same sliver of land--Manhattan--for well over a century; and the author before you will leave his mark there, too. Masa Urushido's improbable journey from Nagano, Japan, to his perch at Katana Kitten on Hudson Street is one of a growing number of influential cross-pollinations between the cocktail cultures of Tokyo and Manhattan that once bred New York bars in Tokyo and Tokyo bars in Manhattan, and has gradually hybridized into an unclassified, genre-defying, Nikkei-like approach to cocktails in each city. If you read this tenderly written, beautifully photographed text by one of America and Japan's most rightfully beloved bartenders closely, I believe you'll begin to see a new way of tending bar and mixing drinks emerging--undeniably Japanese, but distinguishably American, too--like a flower blossoming improbably between the tiles of a heavily trodden sidewalk in either town." <br> --<b>Jim Meehan</b>, author of <i>Meehan's Bartender Manual</i> and <i>The PDT Cocktail Book</i> <p/> "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." <br> --<b>Jeffrey Morgenthaler</b>, bar manager of Clyde Tavern, co-author of <i>The Bar Book: Elements of Cocktail Technique </i>and author of <i>Drinking Distilled</i> <br>
<div>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. Michael Anstendig is editor in chief at Hanna Lee Communications, an award-winning, international hospitality and travel PR agency based in New York City.</div>
- Editore : Harvest (1 giugno 2021)
- Lingua : Inglese
- Copertina rigida : 288 pagine
- ISBN-10 : 0358362024
- ISBN-13 : 978-0358362029
- Peso articolo : 1.08 kg
- Dimensioni : 20.32 x 2.32 x 22.86 cm
- Posizione nella classifica Bestseller di Amazon: n. 891 in Vini e cocktail
- Recensioni dei clienti:
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Great quality book but...Recensito in Canada 🇨🇦 il 23 dicembre 2021
As a cocktail afficiando frankly I expected more. Do I regret the purchase? No. I gleaned some great nuggets from the text but unless you are one of us cocktail folks...like you make your own falernum...then this might not be useful unless you want to know about Japanese cocktail culture, in which case it is a stellar resource.
Una persona l'ha trovato utile
Gut geschrieben, schick fotografiert aber nichts für den Home BartenderRecensito in Germania 🇩🇪 il 5 novembre 2022
Wer sich das Buch ‚nur‘ kauft, um gute Cocktail Fotografie zu sehen oder zu erfahren, wie die Katana Bar entstanden ist, ist an der richtigen Stelle. Wer hofft, vielleicht den ein oder anderen Cocktail selbst machen zu können, wird herb enttäuscht. Es gibt in dem Buch nur ein einziges Rezept, dass ich mit meiner substanziellen Heim-Bar machen konnte (und das war ein uralter Klassiker, die White Lady). Ansonsten braucht jeder Cocktail 3 bis 5 Dinge, die ich nicht besitze, in Deutschland nicht bekommen kann oder mehrere Stunden Zutaten zusammenrühren muss, um dann einen Cocktail machen zu können. Für mich hat sich der Kauf damit leider nicht gelohnt
useless for a homebar cocktail enthusiastRecensito in Germania 🇩🇪 il 2 aprile 2022
sadly this books is useless to me. I started getting highly interested in cocktails with the tiki culture... for tiki drinks you still need to buy quite a few bottles, as most cocktails consist of 6-7 ingredients. after getting ready for tiki cocktails.... i wanted to get into this book, as i'm a huge fan of japan. I guess besides the whiskey highball, there's not a single cocktail that i could do from scratch... all of the cocktails come with special ingredients, that you have to prepare yourself, ..or japanese liquors like shochu, plum liquors, infusions, tea infused syrups... it will take just a crazy amount of effort to finish one of these drinks at home. i browsed though the whole book, and figured out, that i can't fix one of those drinks... truffled old fashioned. do i really need to buy a truffle to make an old fashion ?? sorry not for me. the bartender in the books seems to be truely interesting person thoug... the whole book is well done, however not of the drinks will do it for me.
Eines meiner neuen Lieblingsbücher für CocktailsRecensito in Germania 🇩🇪 il 19 luglio 2021
Besitze mittlerweile eine breite Sammlung an Büchern über Cocktails (Death & Co, Bar Bibel etc,), dieses Buch ist eines meiner Lieblingsbücher geworden. Super tolle Rezepte für Japanisch inspirierte Cocktails.