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巴黎式鸡尾酒 Parisian Cocktails 英文原版 Laura Gladwin 酒文化感受巴黎风情学习鸡尾酒调制

84 8.4折 100 九五品

库存2件

广东广州

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作者Laura Gladwin

出版社Ryland, Peters & Small

ISBN9781849757799

出版时间2019-06

印刷时间2019-06

印数1千册

装帧平装

开本32开

纸张轻型纸

页数128页

字数1千字

定价100元

上书时间2024-10-25

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商品详情

品相描述：九五品

商品描述: 基本信息

Format:Hardback 128 pages, 80 col photographs and illustrations

Publisher:Ryland, Peters & Small Ltd

Imprint:Ryland, Peters & Small Ltd

ISBN:9781849757799

Published:2 Jun 2016

Weight:306g

Dimensions:224 x 146 x 8 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

? 本书将你带到巴黎酒吧的醉人世界，向你展示如何制作激发众多作家、思想家和艺术家创造力的鸡尾酒。还将提高你调制鸡尾酒的技巧，以及介绍堕落时代的迷人故事，帮助你把握黄金时代巴黎这个鼓舞人心的鸡尾酒之都的精致精神。

? 还有比巴黎更适合喝酒的城市吗?浪漫之都，午夜时分在塞纳河边漫步，喝着鸡尾酒俯瞰埃菲尔铁塔的明亮灯光，在左岸咖啡馆边看书边消磨下午时光。无论你是在蒙帕纳斯大道(Montparnasse)的露台上享用早午餐时的含羞草，在Les Deux Magots餐厅享用晚餐前的美式咖啡，还是在午夜的哈利酒吧享受干邑白兰地(cognac digestif)，这座光之城(City of Light)的酒吧几十年来一直在施展着它们的魔力。

?了解“美好时代”(Belle Epoque)中红磨坊(Moulin Rouge)全盛时期的经典之作，比如一开始香槟鸡尾酒和对苦艾酒的狂热，还有欧内斯特·海明威(Ernest Hemingway)在20世纪20年代的les annees folles时期所钟爱的酒——当然包括代基里酒(Daiquiri)和金里奇酒(Gin Rickey)。在美国禁酒令时期，许多调酒师离开纽约到欧洲开酒吧，这导致了现在传奇的Harry McElhone在巴黎的Harry's New York酒吧的鸡尾酒创作，如血腥玛丽和Sidecar。

? 你还可以去看看20世纪40年代左岸知识分子的爱，他们是在圣日耳曼-des- pres的夜店里进行深夜讨论的重要动力，以及在马莱区的现代酒吧里，鸡尾酒再度流行起来。

? 50个食谱分为：开胃酒，杜松子酒和伏特加鸡尾酒，朗姆酒，干邑和以威士忌为基础的鸡尾酒，还有消化食品和深夜经典美食，以及15种时髦的小点心食谱，这本书会为你下次的晚会增添一点巴黎的魅力。

Parisian Cocktails transports you to the intoxicating world of the Parisian bar scene and shows you how to create the drinks that have inspired the creativity of numerous writers, thinkers and artists.

Is there any better city to drink in than Paris? City of romance, of midnight strolls by the Seine, of cocktails à deux overlooking the bright lights of the Eiffel Tower, of afternoons whiled away with a book in a Left Bank café. Whether you're sipping a Mimosa over brunch on a terrace on the Boulevard Montparnasse, enjoying an Américano before dinner at Les Deux Magots, or indulging in a late-night cognac digestif at Harry's Bar, the drinking holes of the City of Light have been working their magic for decades. You'll find Belle Epoque classics from the heyday of the Moulin Rouge, like the original Champagne Cocktail and the craze for absinthe, alongside the drinks beloved by Ernest Hemingway during les années folles of the 1920s – including, of course, the Daiquiri and Gin Rickey. During the Prohibition era in the US, many bartenders left New York to set up bars in Europe, resulting in the now-legendary cocktail creations of Harry McElhone at Harry's New York Bar in Paris, such as the Bloody Mary and the Sidecar. Discover, too, the favorites of the Left Bank intellectuals of the 1940s, the essential fuel for late-night discussions in the nightspots of Saint-Germain-des-Prés, as well as the resurgence in popularity of cocktails in the modern-day bar scene of the Marais district.

With 50 recipes divided into chapters covering all-day cocktails; aperitifs; gin and vodka-based cocktails; rum, Cognac and whisky-based cocktails; and digestifs and late-night classics, along with 15 recipes for the most soignée small bites to serve alongside them, the book will sprinkle a little Parisian magic over your next soirée. Packed with tips on how to improve your cocktail-making prowess and fascinating stories from the days of decadence, it will help you capture the sophisticated spirit of golden-age Paris, that most inspiring city of cocktails.

作者简介

劳拉·格拉德温(Laura Gladwin)曾在里斯的美食与葡萄酒学院接受厨师培训。她在伦敦的派对设计公司工作，为500多个活动设计菜单和鸡尾酒单。她现在是一名作家兼编辑，专门从事饮食方面的工作，为《美食指南》撰稿，并为大厨雷内·雷泽皮和赫斯顿·布卢门撒尔等知名烹饪书籍编辑。

Laura Gladwin trained as a chef at Leith’s School of Food and Wine. She worked at one of London's biggest party design companies, where she created menus and devised cocktail lists for more than 500 events. She now works as a writer and editor specializing in food and drink, writing for the Good Food Guide and editing high-profile cookery books for chefs including René Redzepi and Heston Blumenthal.