New Book ReleasesSeptember 8, 2010 By: Nightclub & Bar Night Club and Bar Magazine
Looking for inspiration to bring fresh energy into your establishment? Check out these new releases brimming with new cocktail ideas and showcasing beer style savvy and wine sales tips. Drink in the ideas and turn a page on profits!
Left Coast Libations: The Art of West Coast Bartending: 100 Original Cocktails by Ted Munat with Michael Lazar (September 2010, Left Coast Libations). Munat and Lazar feature 50 of the most influential bartenders on the West Coast, highlighting their signature creations and intricate cocktail-making process. These one-of-a-kind drinks take the bartending craft to new levels and feature recipes, techniques and homemade ingredients from Eric Alperin from The Varnish in L.A., Jeffrey Morgenthaler from Clyde Common in Portland, Ore., Anu Apte from Rob Roy in Seattle, plus many more.
Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric (Oct. 12, 2010, Ten Speed Press). Zaric and Kosmas, proprietors of bar/restaurant Employees Only in New York, describe what it takes to create a successful speakeasy with tips on how to re-create classic cocktails using homemade syrups, cordials and ingredients. Eighty inventive recipes are featured.
Great American Craft Beer: A Guide to the Nation’s Finest Beers and Breweries by Andy Crouch (August 2010, Running Press). Crouch focuses on the history and personalities of more than 80 styles of American craft beers and brewers, including those from East End Brewing, Brooklyn Brewery and Dogfish Head Craft Brewery. Through his journey, Crouch offers more than 25 beer pairings and profiles some of the most prolific brewpubs in the country.
Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals by Rajat Parr and Jordan Mackay (Oct. 19, 2010, Ten Speed Press). Parr and Mackay take an insider’s look at sommeliers and explore the world of top wine professionals by taking into account their insights, recommendations and immersing the reader in a course of tasting, serving, buying and pairing wines.