{"product_id":"the-bartenders-pantry-a-beverage-handbook-for-the-universal-bar-paperback","title":"The Bartender's Pantry: A Beverage Handbook for the Universal Bar - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJim Meehan\u003c\/b\u003e (Author), \u003cb\u003eBart Sasso\u003c\/b\u003e (Author), \u003cb\u003eEmma Janzen\u003c\/b\u003e (With)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA professional guide that surveys and celebrates the culinary ingredients in mixed drinks, with more than 100 recipes from the world's most creative bartenders and the James Beard Award-winning author of \u003ci\u003eMeehan's Bartender Manual.\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"As a handbook devoted to the cornucopia of nonalcoholic ingredients that today's bartenders draw on in their pursuit of deliciousness, it will give cooks at any level a fresh appreciation for the flavorful possibilities they have at their fingertips.\"--Harold McGee, author of \u003ci\u003eOn Food and Cooking\u003c\/i\u003e and \u003ci\u003eKeys to Good Cooking\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eJim Meehan's achievements as a pioneering bartender at Gramercy Tavern, The Pegu Club, and PDT in New York City helped pave the path for this generation's craft cocktail industry. Here, he's partnered with artist and designer Bart Sasso of Sasso \u0026amp; Co. and Atlanta's beloved Ticonderoga Club, award-winning author and journalist Emma Janzen, and renowned photographer AJ Meeker on an advanced handbook focused on the zero-proof components of cocktails that make or break the integrity of a drink. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe Bartender's Pantry\u003c\/i\u003e includes concise overviews of ten categories of ingredients--sugars, spices, dairy, grains and nuts, fruits, vegetables, flowers and herbs, coffee, tea, soda and mineral water, and ferments--that cover each subject's modern history in drinks, popular production practices, artisan processing methods, and common distribution channels before suggesting sourcing and service insights from experts in each field. The primers grapple with the challenges producers, distributors, and consumers each face as the ingredient moves through the food chain and into the bartender's pantry. \u003cp\u003e\u003c\/p\u003eEach chapter features artfully illustrated recipes incorporating the featured ingredients that bring the reader into the kitchens of some of the world's most revered bartenders, baristas, importers, and chefs. Their innovative takes on traditional recipes including horchata, matcha, Turkish coffee, sorrel, kvass, and ice cream are followed by full-page photos of over 50 cocktails that incorporate them including modern classics like the \u003cb\u003eGin Basil Smash\u003c\/b\u003e, \u003cb\u003eEarl Grey MarTEAni\u003c\/b\u003e and \u003cb\u003ePenicillin\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003eInspired by kitchen references like Deborah Madison's \u003ci\u003eVegetable Literacy \u003c\/i\u003eand Harold McGee's \u003ci\u003eKeys to Good Cooking\u003c\/i\u003e, \u003ci\u003eThe Bartender's Pantry \u003c\/i\u003eis an indispensable handbook for hospitality professionals, curious cooks, and anyone interested in how novel and traditional global beverages are connected to international foodways and our wellbeing itself.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJim Meehan's \u003c\/b\u003ecareer spans two decades from Madison, Wisconsin to New York City, to Portland, Oregon, where he writes and works with hospitality clients, spirits companies, and product partners through his consultancy Mixography Inc. Jim authored the Tales of the Cocktail Spirited Award-winning \u003ci\u003eThe PDT Cocktail Book\u003c\/i\u003e and the James Beard Award-winning \u003ci\u003eMeehan's Bartender Manual.\u003c\/i\u003e\u003cbr\u003e\u003ci\u003e \u003c\/i\u003e\u003cbr\u003e\u003cb\u003eEmma Janzen\u003c\/b\u003e is an award-winning journalist and author who writes about spirits and cocktails for outlets including \u003ci\u003eThe New York Times\u003c\/i\u003e, PUNCH, and The World's 50 Best Bars, where she also serves as one of the Academy Chairs for the USA. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eBart Sasso \u003c\/b\u003eis a multidisciplinary creative whose agency, Sasso \u0026amp; Co, develops identity, branding, packaging, and commercial art for companies like Tip Top Cocktails, Schenker Beer Company, and many more. Sasso is also a partner and the creative director of Ticonderoga Club, a critically acclaimed, genre-defying tavern in Atlanta, Georgia.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.06 x 7.95 x 6.65 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 11, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51984332783917,"sku":"9781984858672","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/1AyDKsL6DO9781984858672.webp?v=1776092501","url":"https:\/\/ishookbooks.com\/products\/the-bartenders-pantry-a-beverage-handbook-for-the-universal-bar-paperback","provider":"iShook Books","version":"1.0","type":"link"}