Bartender Magazine's Ultimate Bartender's Guide: More than - download pdf or read online

By Ray Foley

ISBN-10: 1402249624

ISBN-13: 9781402249624

From Bartender journal, the number 1 book for the bartending exchange and the main revered identify in bartending, comes Bartender Magazine's final Bartender's Guide.

Based at the top recipes from bartenders around the state and compiled via specialist bartender Ray Foley, Bartender Magazine's final Bartender's consultant contains over 1,300 cocktail recipes bound to make any domestic bartender seem like a professional and continue specialist bartenders on most sensible in their game.

Also incorporated are:
• proof on liquor and proof
• Charts and measures
• slicing fruit
• Names and origins
• Signature cocktails from throughout America

The cornerstone of the Bartender line, this advisor is the definitive drink source for beginner bartenders far and wide.

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Read or Download Bartender Magazine's Ultimate Bartender's Guide: More than 1,300 Drinks from the World's Best Bartenders PDF

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Extra info for Bartender Magazine's Ultimate Bartender's Guide: More than 1,300 Drinks from the World's Best Bartenders

Example text

In France, too, the cervelas takes different forms: the spiced and smoked one of Strasbourg is considerably different from this one of Lyon, which is less complicated to make and is cured for only a short time and sold raw, then poached by the buyer and served in thick slices. In the same broad category are the northern Italian cotechino with its large component of coarsely ground skin and, mainly from the province of Parma, the mariola, which is like cotechino but sometimes aged. From the Franche-Comté of France come the saucisses de Montbéliard and de Morteau and the large Jésus de Morteau, all as a rule smoked, and from the Dauphiné but typical of Lyon comes the sabodet (composed half of cooked head and skin).

Its flavor comes from fat and from being part of the exercised shoulder, although it remains tender. For those who only know smoked ham, a brined échine, with its pigginess, will be a revelation. Besides going into Fromage de Tête (page 31) or Jambon Persillé (page 34), it can be poached on its own and served with lentils or sauerkraut or even as a sort of cold boiled ham. ” You also hear “demi-sel,” which implies a milder cure than the dry, salty ones of old. Petit salé refers specifically to three cuts — two forms of sparerib plus the quasi, the small piece around the aitch bone (where the loin meets the ham) — cuts that charcutiers sell raw or cooked (either one is served cooked, usually with lentils).

Credit for this recipe goes to James. Before you begin, be forewarned that cervelas is a cured sausage. You need curing salt and, optionally, saltpeter, which preserve the sausage and create its characteristic pink color and texture; you also need equipment for stuffing beef casings CH A RC U T E R I E (which are wider than hog casings) and a warm spot in which to hang the cervelas for a short time to cure. James opts for an 80:20 proportion of lean to fat, but you can use 75:25, and more fat than that was common in the past.

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Bartender Magazine's Ultimate Bartender's Guide: More than 1,300 Drinks from the World's Best Bartenders by Ray Foley

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