We’re in the midst of a golden age of books about cocktails and spirits. There are numerous interesting volumes being written and published by a lot of knowledgeable and talented writers.
It’s impossible for me to read all of them, but I try my best to at least keep up with what’s coming out. I may not read a book cover to cover, but I flip through them and use them for reference purposes all the time. As a result, the professor’s library is well-stocked, and well-thumbed.
Here are the latest additions:
Food & Wine Cocktails 2014
Greg Seider – Alchemy in a Glass: The Essential Guide to Handcrafted Cocktails
Philip Greene – To Have and Have Another: A Hemingway Cocktail Companion
Bryce T. Bauer – Gentlemen Bootleggers: The True Story of Templeton Rye, Prohibition, and a Small Town in Cahoots
Daniel Yaffe – Drink More Whiskey!: Everything You Need to Know About Your New Favorite Drink
Tristan Stephenson – The Curious Bartender: The Artistry and Alchemy of Creating the Perfect Cocktail
Jeffrey Morgenthaler – The Bar Book: Elements of Cocktail Technique
Dane Huckelbridge – Bourbon: A History of the American Spirit
Eric Asimov and Florence Fabricant – Wine With Food: Pairing Notes and Recipes from the New York Times
I better get to reading!