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The Seasonal Cocktail Companion: 100 Recipes and Projects for Four Seasons of D
US $5.99
ApproximatelyRM 25.27
Condition:
Brand New
A new, unread, unused book in perfect condition with no missing or damaged pages.
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US $5.97 (approx RM 25.18) USPS Media MailTM.
Located in: Paden City, West Virginia, United States
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Estimated between Tue, 23 Sep and Wed, 1 Oct to 94104
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eBay item number:205614477218
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- Narrative Type
- Nonfiction
- Intended Audience
- Adult
- Inscribed
- No
- ISBN
- 9781570617553
About this product
Product Identifiers
Publisher
Sasquatch Books
ISBN-10
1570617554
ISBN-13
9781570617553
eBay Product ID (ePID)
108225197
Product Key Features
Book Title
Seasonal Cocktail Companion : 100 Recipes and Projects for Four Seasons of Drinking
Number of Pages
208 Pages
Language
English
Publication Year
2011
Topic
Beverages / Alcoholic / General, Beverages / Alcoholic / Bartending, Entertaining
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.6 in
Item Weight
13 Oz
Item Length
8.8 in
Item Width
5.7 in
Additional Product Features
Intended Audience
Trade
LCCN
2011-038397
Reviews
...this drink - named the Harry Caray, after the famed Chicago Cubs announcer - immediately made me fall in love with Maggie Savarino's new book, 'The Seasonal Cocktail Companion' (Sasquatch Books). Savarino, based in Seattle, has always been one of the most refreshing and irreverent drinks mavens in America. Over the past 20 years, she has held just about every restaurant job there is, from bartender to waiter to grill cook to sommelier. Until recently, she also wrote my absolute favorite drinks column, for Seattle Weekly , called Search and Distill . If there is such a thing as a punk cocktail geek, Savarino is it . 'The Seasonal Cocktail Companion' is full of cool, unique cocktails - who knew brandy, nocino and stout tasted so weirdly good together? - and DIY recipes for liqueurs, bitters and amari." The Washington Post With the craft cocktail renaissance in full-swing, who better to give us a shot of DIY-confidence than Seattle's high priestess of hooch, Maggie Savarino? In her "Seasonal Cocktail Companion: 100 Recipes & Projects for 4 Seasons of Drinking" (Sasquatch Books, $18.95), the longtime bartender -- and former cocktail columnist for Seattle Weekly -- is as much at home in the kitchen as she is behind the bar. Either/or, she spills her secrets (grapefruit-juice ice cubes for a summery negroni!), sasses back at snobbery (Jagermeister, anyone?), shows her amore for amaro (with a recipe, natch), and tempts with a tinkerer's treasure-trove of ideas for homemade garnishes. All You Can Eat, The Seattle Times Among the number of cocktail books being published these days, Savarino, a bartender and sommelier who wrote a beverages column for the Seattle Weekly, here takes a seasonal approach to drinking. Instead of focusing on how to make martinis or gimlets, she emphasizes using fresh, seasonal ingredients and encourages creativity with spirits. The book is broken into two parts. The first reviews the basics, including a brief discussion on spirits, equipment, and tools, but shines in its extensive information on using fresh herbs and spices in beverages, with flavor profiles and weight-to-volume measurements. The guide stands out here with its recipes for flavored syrups, infusions, liqueurs, vinegars, and bitters. The second, seasonal section of the book features additional recipes for Brewed Ginger Beer, Mead (Honey Wine), and other DIY beverages. While the recipes call for some hard-to-find ingredients (Savarino includes source lists), the instructions vary from the easy (e.g., combine spirits and herbs and let it sit for three weeks) to more hands-on (e.g., sieving herbs through cheesecloth). Library Journal For an in-depth exploration of the joys of drinking seasonally, check out Maggie Savarino's just-published book, The Seasonal Cocktail Companion . A mash-up of arts and crafts and booze, the guide bridges the gap between distilling and bartending, yet keeps the enterprise entertaining and accessible. Northwest Palate Maggie Savarino learned to bartend from her mom. She's since worked every position in the booze industry, accumulating enough expertise to fill a book. Literally. City Arts A good local guide that weaves in drink recipes with profiles of shops where local bartenders get their supplies... The Seattle Times The Seasonal Cocktail Companion: 100 Recipes & Projects for 4 Seasons of Drinking by Maggie Savarino is a charming book. Serious Eats From the Hardcover edition., "Savarino, based in Seattle, has always been one of the most refreshing and irreverent drinks mavens in America ... If there is such a thing as a punk cocktail geek, Savarino is it. "The Seasonal Cocktail Companion" is full of cool, unique cocktails -- who knew brandy, nocino and stout tasted so weirdly good together? -- and DIY recipes for liqueurs, bitters and amari." -- The Washington Post "With the craft cocktail renaissance in full-swing, who better to give us a shot of DIY-confidence than Seattle's high priestess of hooch, Maggie Savarino? In her 'Seasonal Cocktail Companion: 100 Recipes & Projects for 4 Seasons of Drinking'..., the longtime bartender -- and former cocktail columnist for Seattle Weekly -- is as much at home in the kitchen as she is behind the bar. Either/or, she spills her secrets (grapefruit-juice ice cubes for a summery negroni!), sasses back at snobbery (Jagermeister, anyone?), shows her amore for amaro (with a recipe, natch), and tempts with a tinkerer's treasure-trove of ideas for homemade garnishes." -- The Seattle Times "Shake up your drink routine with help from former booze columnist and current master mixologist (Madison Park Conservatory) Maggie Savarino. In her new book, The Seasonal Cocktail Companion: 100 Recipes and Projects for Four Seasons of Drinking , you'll find twists on the classics, DIY liqueur and infusion recipes (red pepper tincture, Nocino), plus other tasty activities." -- DailyCandy Seattle, "this drink - named the Harry Caray, after the famed Chicago Cubs announcer - immediately made me fall in love with Maggie Savarino's new book, 'The Seasonal Cocktail Companion' (Sasquatch Books). Savarino, based in Seattle, has always been one of the most refreshing and irreverent drinks mavens in America. Over the past 20 years, she has held just about every restaurant job there is, from bartender to waiter to grill cook to sommelier. Until recently, she also wrote my absolute favorite drinks column, for Seattle Weekly , called Search and Distill . If there is such a thing as a punk cocktail geek, Savarino is it . 'The Seasonal Cocktail Companion' is full of cool, unique cocktails - who knew brandy, nocino and stout tasted so weirdly good together? - and DIY recipes for liqueurs, bitters and amari." The Washington Post "With the craft cocktail renaissance in full-swing, who better to give us a shot of DIY-confidence than Seattle's high priestess of hooch, Maggie Savarino? In her "Seasonal Cocktail Companion: 100 Recipes & Projects for 4 Seasons of Drinking" (Sasquatch Books, $18.95), the longtime bartender -- and former cocktail columnist for Seattle Weekly -- is as much at home in the kitchen as she is behind the bar. Either/or, she spills her secrets (grapefruit-juice ice cubes for a summery negroni!), sasses back at snobbery (Jagermeister, anyone?), shows her amore for amaro (with a recipe, natch), and tempts with a tinkerer's treasure-trove of ideas for homemade garnishes." All You Can Eat, The Seattle Times "Among the number of cocktail books being published these days, Savarino, a bartender and sommelier who wrote a beverages column for the Seattle Weekly, here takes a seasonal approach to drinking. Instead of focusing on how to make martinis or gimlets, she emphasizes using fresh, seasonal ingredients and encourages creativity with spirits. The book is broken into two parts. The first reviews the basics, including a brief discussion on spirits, equipment, and tools, but shines in its extensive information on using fresh herbs and spices in beverages, with flavor profiles and weight-to-volume measurements. The guide stands out here with its recipes for flavored syrups, infusions, liqueurs, vinegars, and bitters. The second, seasonal section of the book features additional recipes for Brewed Ginger Beer, Mead (Honey Wine), and other DIY beverages. While the recipes call for some hard-to-find ingredients (Savarino includes source lists), the instructions vary from the easy (e.g., combine spirits and herbs and let it sit for three weeks) to more hands-on (e.g., sieving herbs through cheesecloth)." Library Journal "Maggie Savarino learned to bartend from her mom. She's since worked every position in the booze industry, accumulating enough expertise to fill a book. Literally." City Arts "A good local guide that weaves in drink recipes with profiles of shops where local bartenders get their supplies..." The Seattle Times " The Seasonal Cocktail Companion: 100 Recipes & Projects for 4 Seasons of Drinking by Maggie Savarino is a charming book." Serious Eats, ...this drink -- named the Harry Caray, after the famed Chicago Cubs announcer -- immediately made me fall in love with Maggie Savarino's new book, 'The Seasonal Cocktail Companion' (Sasquatch Books). Savarino, based in Seattle, has always been one of the most refreshing and irreverent drinks mavens in America. Over the past 20 years, she has held just about every restaurant job there is, from bartender to waiter to grill cook to sommelier. Until recently, she also wrote my absolute favorite drinks column, for Seattle Weekly , called Search and Distill . If there is such a thing as a punk cocktail geek, Savarino is it . 'The Seasonal Cocktail Companion' is full of cool, unique cocktails -- who knew brandy, nocino and stout tasted so weirdly good together? -- and DIY recipes for liqueurs, bitters and amari." The Washington Post With the craft cocktail renaissance in full-swing, who better to give us a shot of DIY-confidence than Seattle's high priestess of hooch, Maggie Savarino? In her "Seasonal Cocktail Companion: 100 Recipes & Projects for 4 Seasons of Drinking" (Sasquatch Books, $18.95), the longtime bartender -- and former cocktail columnist for Seattle Weekly -- is as much at home in the kitchen as she is behind the bar. Either/or, she spills her secrets (grapefruit-juice ice cubes for a summery negroni!), sasses back at snobbery (Jagermeister, anyone?), shows her amore for amaro (with a recipe, natch), and tempts with a tinkerer's treasure-trove of ideas for homemade garnishes. All You Can Eat, The Seattle Times Among the number of cocktail books being published these days, Savarino, a bartender and sommelier who wrote a beverages column for the Seattle Weekly, here takes a seasonal approach to drinking. Instead of focusing on how to make martinis or gimlets, she emphasizes using fresh, seasonal ingredients and encourages creativity with spirits. The book is broken into two parts. The first reviews the basics, including a brief discussion on spirits, equipment, and tools, but shines in its extensive information on using fresh herbs and spices in beverages, with flavor profiles and weight-to-volume measurements. The guide stands out here with its recipes for flavored syrups, infusions, liqueurs, vinegars, and bitters. The second, seasonal section of the book features additional recipes for Brewed Ginger Beer, Mead (Honey Wine), and other DIY beverages. While the recipes call for some hard-to-find ingredients (Savarino includes source lists), the instructions vary from the easy (e.g., combine spirits and herbs and let it sit for three weeks) to more hands-on (e.g., sieving herbs through cheesecloth). Library Journal For an in-depth exploration of the joys of drinking seasonally, check out Maggie Savarino's just-published book, The Seasonal Cocktail Companion . A mash-up of arts and crafts and booze, the guide bridges the gap between distilling and bartending, yet keeps the enterprise entertaining and accessible. Northwest Palate Maggie Savarino learned to bartend from her mom. She's since worked every position in the booze industry, accumulating enough expertise to fill a book. Literally. City Arts A good local guide that weaves in drink recipes with profiles of shops where local bartenders get their supplies... The Seattle Times The Seasonal Cocktail Companion: 100 Recipes & Projects for 4 Seasons of Drinking by Maggie Savarino is a charming book. Serious Eats, "Savarino, based in Seattle, has always been one of the most refreshing and irreverent drinks mavens in America ... If there is such a thing as a punk cocktail geek, Savarino is it. The Seasonal Cocktail Companion" is full of cool, unique cocktails — who knew brandy, nocino and stout tasted so weirdly good together? — and DIY recipes for liqueurs, bitters and amari." — The Washington Post "Shake up your drink routine with help from former booze columnist and current master mixologist (Madison Park Conservatory) Maggie Savarino. In her new book, The Seasonal Cocktail Companion: 100 Recipes and Projects for Four Seasons of Drinking , you'll find twists on the classics, DIY liqueur and infusion recipes (red pepper tincture, Nocino), plus other tasty activities." — DailyCandy Seattle
TitleLeading
The
Dewey Edition
23
Dewey Decimal
641.87/4
Synopsis
A lick of salt and the sour tang of lime balanced by a hint of sweet make the margarita the perfect summer thirst quencher. Fresh cane juice or tamarind puree makes it better than perfect. The Seasonal Cocktail Companion is a season-by-season toolkit for stocking your bar straight from the farmers market. From rhubarb bitters in the springtime to Horchata nog in the summer, spirits expert Maggie Savarino gives you the tools to infuse your bar with flavorful character. This book will not only feature recipes based around specific seasonal ingredients of a culinary bent but also show how certain cocktails can transition through the seasons--winterizing tequila and getting nog out in the sun. The book will be organized by seasons, with drink recipes geared towards the particular season as well as classic recipes--like the Champagne Cocktail or punch--reimagined for each season., A lick of salt and the sour tang of lime balanced by a hint of sweet make the margarita the perfect summer thirst quencher. Fresh cane juice or tamarind puree makes it better than perfect. The Seasonal Cocktail Companion is a season-by-season toolkit for stocking your bar straight from the farmers market. From rhubarb bitters in the springtime to Horchata nog in the summer, spirits expert Maggie Savarino gives you the tools to infuse your bar with flavorful character. This book will not only feature recipes based around specific seasonal ingredients of a culinary bent but also show how certain cocktails can transition through the seasons--winterizing tequila and getting nog out in the sun. The book will be organized by seasons, with drink recipes geared towards the particular season as well as classic recipes--like the Champagne Cocktail or punch--reimagined for each season., A lick of salt and the sour tang of lime balanced by a hint of sweet make the margarita the perfect summer thirst quencher. Fresh cane juice or tamarind puree makes it better than perfect. The Seasonal Cocktail Companion is a season-by-season toolkit for stocking the bar straight from the farmers' market. From rhubarb bitters in the springtime to Horchata nog in the summer, spirits expert Maggie Savarino provides the tools needed to infuse any bar with flavorful character. This book features recipes based around specific seasonal ingredients of a culinary bent and shows how certain cocktails can transition through the seasons — winterizing tequila and getting nog out in the sun. Drink recipes include those that are geared towards a particular season, as well as classic recipes — such as the champagne cocktail or punch — re-imagined for each season.
LC Classification Number
TX951.S39 2011
Item description from the seller
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