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Amaro : The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, R...
USD21,67
Aproximadamente19,43 EUR
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Libro en perfecto estado y poco leído. La tapa no tiene desperfectos y si procede, con sobrecubierta para las tapas duras. Incluye todas las páginas sin arrugas ni roturas. El texto no está subrayado ni resaltado de forma alguna, y no hay anotaciones en los márgenes. Puede presentar marcas de identificación mínimas en la contraportada o las guardas. Muy poco usado. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección.
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Ubicado en: Jessup, Maryland, Estados Unidos
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N.º de artículo de eBay:382727219490
Última actualización el 09 ago 2024 00:34:39 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- ISBN
- 9781607747482
- Book Title
- Amaro : the Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas
- Publisher
- Potter/Ten SPEED/Harmony/Rodale
- Item Length
- 9.2 in
- Publication Year
- 2016
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.1 in
- Genre
- Cooking, Science
- Topic
- Life Sciences / Anatomy & Physiology (See Also Life Sciences / Human Anatomy & Physiology), Regional & Ethnic / Italian, Beverages / Alcoholic / Bartending
- Item Weight
- 28.9 Oz
- Item Width
- 6.8 in
- Number of Pages
- 280 Pages
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Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1607747480
ISBN-13
9781607747482
eBay Product ID (ePID)
219583316
Product Key Features
Book Title
Amaro : the Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas
Number of Pages
280 Pages
Language
English
Publication Year
2016
Topic
Life Sciences / Anatomy & Physiology (See Also Life Sciences / Human Anatomy & Physiology), Regional & Ethnic / Italian, Beverages / Alcoholic / Bartending
Illustrator
Yes
Genre
Cooking, Science
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
28.9 Oz
Item Length
9.2 in
Item Width
6.8 in
Additional Product Features
Intended Audience
Trade
LCCN
2016-012981
Reviews
"Long before there were chef-driven cocktails, there were monk-driven digestivi , also known as amaro . They made us feel better, encouraged post-prandial discourse, and set us up for a better tomorrow. Thanks to Brad Thomas Parsons, we now have a book that properly celebrates the category, and teaches us just how sweet it is to drink what''s bitter." - Danny Meyer, founder of the Union Square Hospitality Group "I am a longtime lover of bitter Italian liqueurs. But this smart handbook has deepened my understanding of and heightened my appreciation for amaro and its kin. Read this and you will be thirsty." - Mario Batali "Brad Thomas Parsons''s Bitters quickly became the definitive guide to a mysterious but essential cocktail ingredient. He''s done it again with Amaro , a gorgeous, comprehensive, and delectable exploration of the world''s bittersweet aperitifs and digestifs. Parsons''s passion for the history, culture, and personalities behind these herbaceous concoctions, coupled with Ed Anderson''s gorgeous photography, make Amaro a must-have." - Amy Stewart, author of The Drunken Botanist "A few things happen as you age: you start really liking yogurt, you talk about seeing ''other people,'' you''re willing to risk big to let out a memorable ''Bababooey!'' scream at your son''s piano recital, and, fortunately, you begin to really enjoy bitters. Not only for their taste, but also because they''re a panacea for the middle-aged gut. Amaro is no longer strictly a clever way to deter teenage partygoers from raiding the house bar; it''s a staple ingredient, and it''s about time for such a thoroughly researched and deliciously presented book on the subject. Amaro is complete and thirst-inducing. Two thumbs up!" - Frdric Morin and David McMillan, authors of The Art of Living According to Joe Beef "Fernet-Branca: what would we do without it? It is certainly my favorite of the amaros; some even say that it cures all known ailments and improves the humors. What a treat to read Amaro , a book devoted to these bittersweet aids to digestion, health, and happiness." - Fergus Henderson, author of The Complete Nose to Tail "With cocktail recipes, amaro-spiked desserts, and even a guide to making your own amari, this book is a comprehensive guide to the liqueur. But more than just a guide, Amaro is a book you actually want to read. It''s written by Brad Thomas Parsons, the author of the James Beard and IACP award-winning book on bitters, and its best feature are the recipe headnotes. Ranging from personal anecdotes about cocktails to multiple paragraphs about a classic''s history, you get fun, interesting context with every recipe." - Saveur "One man''s love affair with bitter liqueurs...the book is ideally timed: Many Americans in the last few years have discovered the bracing pleasures of drinks like Campari, Aperol, Cynar and even the acerbic Fernet Branca." - New York Times "...Parsons does a terrific job of showcasing [amari] in this collection of over 100 recipes." - Publishers Weekly "...Parsons succeeds at opening up exciting possibilities to try at home or seek out at bars." - Library Journal "Parsons more than delivers on sweet ways to enjoy the spirit, explains the vast amari family tree and gives tips for how to make your own variety for every season." - Tasting Table "The man who might as well change his middle name to "bitter" is back with a follow-up to his award-winning Bitters . Beautifully photographed by Ed Anderson, Amaro is as much a desperately needed guide to the opaque and ill-defined world of bitter herbal liqueurs as it is a visual love letter to Italy. ... Parsons once again shows why he''s become one of the drink world''s most reliable voices." - PUNCH , "Long before there were chef-driven cocktails, there were monk-driven digestivi , also known as amaro . They made us feel better, encouraged post-prandial discourse, and set us up for a better tomorrow. Thanks to Brad Thomas Parsons, we now have a book that properly celebrates the category, and teaches us just how sweet it is to drink what's bitter." - Danny Meyer, founder of the Union Square Hospitality Group "I am a longtime lover of bitter Italian liqueurs. But this smart handbook has deepened my understanding of and heightened my appreciation for amaro and its kin. Read this and you will be thirsty." - Mario Batali "Brad Thomas Parsons's Bitters quickly became the definitive guide to a mysterious but essential cocktail ingredient. He's done it again with Amaro , a gorgeous, comprehensive, and delectable exploration of the world's bittersweet aperitifs and digestifs. Parsons's passion for the history, culture, and personalities behind these herbaceous concoctions, coupled with Ed Anderson's gorgeous photography, make Amaro a must-have." - Amy Stewart, author of The Drunken Botanist "A few things happen as you age: you start really liking yogurt, you talk about seeing 'other people,' you're willing to risk big to let out a memorable 'Bababooey!' scream at your son's piano recital, and, fortunately, you begin to really enjoy bitters. Not only for their taste, but also because they're a panacea for the middle-aged gut. Amaro is no longer strictly a clever way to deter teenage partygoers from raiding the house bar; it's a staple ingredient, and it's about time for such a thoroughly researched and deliciously presented book on the subject. Amaro is complete and thirst-inducing. Two thumbs up!" - Frédéric Morin and David McMillan, authors of The Art of Living According to Joe Beef "Fernet-Branca: what would we do without it? It is certainly my favorite of the amaros; some even say that it cures all known ailments and improves the humors. What a treat to read Amaro , a book devoted to these bittersweet aids to digestion, health, and happiness." - Fergus Henderson, author of The Complete Nose to Tail "With cocktail recipes, amaro-spiked desserts, and even a guide to making your own amari, this book is a comprehensive guide to the liqueur. But more than just a guide, Amaro is a book you actually want to read. It's written by Brad Thomas Parsons, the author of the James Beard and IACP award-winning book on bitters, and its best feature are the recipe headnotes. Ranging from personal anecdotes about cocktails to multiple paragraphs about a classic's history, you get fun, interesting context with every recipe." - Saveur, "Long before there were chef-driven cocktails, there were monk-driven digestivi , also known as amaro . They made us feel better, encouraged post-prandial discourse, and set us up for a better tomorrow. Thanks to Brad Thomas Parsons, we now have a book that properly celebrates the category, and teaches us just how sweet it is to drink what's bitter." - Danny Meyer, founder of the Union Square Hospitality Group "I am a longtime lover of bitter Italian liqueurs. But this smart handbook has deepened my understanding of and heightened my appreciation for amaro and its kin. Read this and you will be thirsty." - Mario Batali "Brad Thomas Parsons's Bitters quickly became the definitive guide to a mysterious but essential cocktail ingredient. He's done it again with Amaro , a gorgeous, comprehensive, and delectable exploration of the world's bittersweet aperitifs and digestifs. Parsons's passion for the history, culture, and personalities behind these herbaceous concoctions, coupled with Ed Anderson's gorgeous photography, make Amaro a must-have." - Amy Stewart, author of The Drunken Botanist "A few things happen as you age: you start really liking yogurt, you talk about seeing 'other people,' you're willing to risk big to let out a memorable 'Bababooey!' scream at your son's piano recital, and, fortunately, you begin to really enjoy bitters. Not only for their taste, but also because they're a panacea for the middle-aged gut. Amaro is no longer strictly a clever way to deter teenage partygoers from raiding the house bar; it's a staple ingredient, and it's about time for such a thoroughly researched and deliciously presented book on the subject. Amaro is complete and thirst-inducing. Two thumbs up!" - Frédéric Morin and David McMillan, authors of The Art of Living According to Joe Beef "Fernet-Branca: what would we do without it? It is certainly my favorite of the amaros; some even say that it cures all known ailments and improves the humors. What a treat to read Amaro , a book devoted to these bittersweet aids to digestion, health, and happiness." - Fergus Henderson, author of The Complete Nose to Tail "With cocktail recipes, amaro-spiked desserts, and even a guide to making your own amari, this book is a comprehensive guide to the liqueur. But more than just a guide, Amaro is a book you actually want to read. It's written by Brad Thomas Parsons, the author of the James Beard and IACP award-winning book on bitters, and its best feature are the recipe headnotes. Ranging from personal anecdotes about cocktails to multiple paragraphs about a classic's history, you get fun, interesting context with every recipe." - Saveur "...Parsons does a terrific job of showcasing [amari] in this collection of over 100 recipes." - Publishers Weekly , "Long before there were chef-driven cocktails, there were monk-driven digestivi , also known as amaro . They made us feel better, encouraged post-prandial discourse, and set us up for a better tomorrow. Thanks to Brad Thomas Parsons, we now have a book that properly celebrates the category, and teaches us just how sweet it is to drink what's bitter." - Danny Meyer, founder of the Union Square Hospitality Group "I am a longtime lover of bitter Italian liqueurs. But this smart handbook has deepened my understanding of and heightened my appreciation for amaro and its kin. Read this and you will be thirsty." - Mario Batali "Brad Thomas Parsons's Bitters quickly became the definitive guide to a mysterious but essential cocktail ingredient. He's done it again with Amaro , a gorgeous, comprehensive, and delectable exploration of the world's bittersweet aperitifs and digestifs. Parsons's passion for the history, culture, and personalities behind these herbaceous concoctions, coupled with Ed Anderson's gorgeous photography, make Amaro a must-have." - Amy Stewart, author of The Drunken Botanist "A few things happen as you age: you start really liking yogurt, you talk about seeing 'other people,' you're willing to risk big to let out a memorable 'Bababooey!' scream at your son's piano recital, and, fortunately, you begin to really enjoy bitters. Not only for their taste, but also because they're a panacea for the middle-aged gut. Amaro is no longer strictly a clever way to deter teenage partygoers from raiding the house bar; it's a staple ingredient, and it's about time for such a thoroughly researched and deliciously presented book on the subject. Amaro is complete and thirst-inducing. Two thumbs up!" - Frédéric Morin and David McMillan, authors of The Art of Living According to Joe Beef "Fernet-Branca: what would we do without it? It is certainly my favorite of the amaros; some even say that it cures all known ailments and improves the humors. What a treat to read Amaro , a book devoted to these bittersweet aids to digestion, health, and happiness." - Fergus Henderson, author of The Complete Nose to Tail "With cocktail recipes, amaro-spiked desserts, and even a guide to making your own amari, this book is a comprehensive guide to the liqueur. But more than just a guide, Amaro is a book you actually want to read. It's written by Brad Thomas Parsons, the author of the James Beard and IACP award-winning book on bitters, and its best feature are the recipe headnotes. Ranging from personal anecdotes about cocktails to multiple paragraphs about a classic's history, you get fun, interesting context with every recipe." - Saveur "...Parsons does a terrific job of showcasing [amari] in this collection of over 100 recipes." - Publishers Weekly "...Parsons succeeds at opening up exciting possibilities to try at home or seek out at bars." - Library Journal "Parsons more than delivers on sweet ways to enjoy the spirit, explains the vast amari family tree and gives tips for how to make your own variety for every season." - Tasting Table, "Long before there were chef-driven cocktails, there were monk-driven digestivi , also known as amaro . They made us feel better, encouraged post-prandial discourse, and set us up for a better tomorrow. Thanks to Brad Thomas Parsons, we now have a book that properly celebrates the category, and teaches us just how sweet it is to drink what's bitter." -Danny Meyer, founder of the Union Square Hospitality Group "Brad Thomas Parsons's Bitters quickly became the definitive guide to a mysterious but essential cocktail ingredient. He's done it again with Amaro , a gorgeous, comprehensive, and delectable exploration of the world's bittersweet aperitifs and digestifs. Parsons's passion for the history, culture, and personalities behind these herbaceous concoctions, coupled with Ed Anderson's gorgeous photography, make Amaro a must-have." -Amy Stewart, author of The Drunken Botanist "I am a longtime lover of bitter Italian liqueurs. But this smart handbook has deepened my understanding of and heightened my appreciation for amaro and its kin. Read this and you will be thirsty." -Mario Batali "A few things happen as you age: you start really liking yogurt, you talk about seeing 'other people,' you're willing to risk big to let out a memorable 'Bababooey!' scream at your son's piano recital, and, fortunately, you begin to really enjoy bitters. Not only for their taste, but also because they're a panacea for the middle-aged gut. Amaro is no longer strictly a clever way to deter teenage partygoers from raiding the house bar; it's a staple ingredient, and it's about time for such a thoroughly researched and deliciously presented book on the subject. Amaro is complete and thirst-inducing. Two thumbs up!" -Frédéric Morin and David McMillan, authors of The Art of Living According to Joe Beef
Synopsis
Featuring more than 100 recipes, Amaro is the first book to demystify the ever-expanding, bittersweet world, and is a must-have for any home cocktail enthusiast or industry professional. The European tradition of making bittersweet liqueurs--called amari in Italian--has been around for centuries. But it is only recently that these herbaceous digestifs have moved from the dusty back bar to center stage in the United States, and become a key ingredient on cocktail lists in the country's best bars and restaurants. Lucky for us, today there is a dizzying range of amaro available-from familiar favorites like Averna and Fernet-Branca, to the growing category of regional, American-made amaro. Starting with a rip-roaring tour of bars, cafes, and distilleries in Italy, amaro's spiritual home, Brad Thomas Parsons-author of the James Beard and IACP Award-winner Bitters -will open your eyes to the rich history and vibrant culture of amaro today. With more than 100 recipes for amaro-centric cocktails, DIY amaro, and even amaro-spiked desserts, you'll be living (and drinking) la dolce vita., Featuring more than 100 recipes, Amaro is the first book to demystify the ever-expanding, bittersweet world, and is a must-have for any home cocktail enthusiast or industry professional. The European tradition of making bittersweet liqueurs--called amari in Italian--has been around for centuries. But it is only recently that these herbaceous digestifs have moved from the dusty back bar to center stage in the United States, and become a key ingredient on cocktail lists in the country's best bars and restaurants. Lucky for us, today there is a dizzying range of amaro available--from familiar favorites like Averna and Fernet-Branca, to the growing category of regional, American-made amaro. Starting with a rip-roaring tour of bars, caf s, and distilleries in Italy, amaro's spiritual home, Brad Thomas Parsons--author of the James Beard and IACP Award-winner Bitters --will open your eyes to the rich history and vibrant culture of amaro today. With more than 100 recipes for amaro-centric cocktails, DIY amaro, and even amaro-spiked desserts, you'll be living (and drinking) la dolce vita.
LC Classification Number
TX951.P3548 2016
Descripción del artículo del vendedor
Información de vendedor profesional
Expert Trading Limited
John Boyer
9220 Rumsey Rd
Ste 101
21045-1956 Columbia, MD
United States
Certifico que todas mis actividades de venta cumplirán todas las leyes y reglamentos de la UE.
Registrado como vendedor profesional
Votos de vendedor (353.671)
- i***y (712)- Votos emitidos por el comprador.Últimos 6 mesesCompra verificada2 volumes of Pogo comic strips, new and in perfect condition. Price was good, but shipping cost ($30 for two books) seems like a lot for how long it took to get delivered (23 days from Illinois to Spain). Also, seller communication was not great. First two times I wrote, their response did not address question. Third response explained at length about the private courier service they use and how it should take 1-10 business days to deliver. Maybe they should consider a different courier service.
- o***l (313)- Votos emitidos por el comprador.Último añoCompra verificadaThe item was described to a Tee. Very good communication. Shipping was just a little slow. The box the set of books comes in was damaged (bent corners) due to packaging. Not a deal breaker because the grand kids will not store in that box; might be if it were to be given as a present. The three books in the box arrived in prefect shape. I WOULD purchase from greatbookprices1 again in the future. ThanksConstruction Site Board Books Set, Hardcover by Rinker, Sherri Duskey; Lichte... (#364394914625)
- r***_ (108)- Votos emitidos por el comprador.Mes pasadoCompra verificada*Same as the other review* Purchased two box sets from this seller with one being advertised as "like new" but was delivered as if it was actually new. Shipping time was a little slow, takes about 10 days to ship out and it takes a while to get through the system. But the packing was great and I'm still overall happy with my purchase.