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Mix Shake Stir: Recipes from Danny Meyer's Acclaimed New York City Restaurants Hardcover – 11 May 2009

5.0 out of 5 stars 1 customer review

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Product details

  • Hardcover: 223 pages
  • Publisher: Little, Brown and Company (11 May 2009)
  • Language: English
  • ISBN-10: 0316045128
  • ISBN-13: 978-0316045124
  • Product Dimensions: 24.1 x 2.6 x 23.8 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 1,136,206 in Books (See Top 100 in Books)

Product Description

Review

."..an excellent guide to the affordable luxury known as the artisanal cocktail." Publishers Weekly"

"MIX SHAKE STIR is the best thing that's happened to cocktail lovers since Kingsley Amis's "Everyday Drinking." This indispensable guide will make you a very popular host. Danny Meyer proves once again that he knows more about hospitality than anyone since Escoffier and Ritz." Jay McInerney"

..".an excellent guide to the affordable luxury known as the artisanal cocktail." Publishers Weekly"

About the Author

Union Square Hospitality Group (USHG) was founded by Danny Meyer and includes some of New York City's most acclaimed restaurants: Union Square Cafe, Gramercy Tavern, Eleven Madison Park, Tabla, Blue Smoke, Jazz Standard, Shake Shack, and The Modern, as well as Hudson Yards Catering and Hudson Yards Sports and Entertainment. Danny, his restaurants, and his chefs have earned an unprecedented nineteen James Beard Awards. All five of USHG's fine dining restaurants have earned three stars from the New York Times," and for the past decade, Union Square Cafe and Gramercy Tavern have vied for #1 and #2 among Zagat Survey"'s Most Popular Restaurants in New York. Danny Meyer's book Setting the Table" (HarperCollins, 2006) was a New York Times" bestseller, and he has coauthored two cookbooks, including the Union Square Cafe Cookbook" (HarperCollins, 1994), with his business partner chef Michael Romano. "

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Top Customer Reviews

Format: Hardcover
An excellent selection of cocktails, my current favourite is the Winter Mojito - very Christmassy. Not the bog standard roll call of cocktails but something a little different to impress your guests. Or just try them all yourself, who's gonna know.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: HASH(0x8d808c84) out of 5 stars 19 reviews
12 of 12 people found the following review helpful
HASH(0x8d2f6edc) out of 5 stars a book that makes you think, 'Well, it's 5 PM SOMEWHERE' 14 May 2009
By Jesse Kornbluth - Published on Amazon.com
Format: Hardcover
My father once ate --- by mistake --- a bourbon ball and nearly passed out.

My mother has a glass of Manischewitz Cream Red Concord --- "a sweet but balanced wine with a velvety mouth feel" --- once every decade or so.

Me? Two drinks and I get giddy, then sleepy. There is no cheaper date.

But every once in a while someone makes an exotic drink that hides the taste of the key ingredient, and I suddenly see how I could develop a serious liking for darkened bars and delicious libations.

Do not, if you have a problem with alcohol, open this book --- the pictures alone will have you in the gutter. Really, these beverages are as shiny as jewels. From the glassware to the ice cubes, everything is spectacular. A rim of salt is so even you'd suspect a surgeon applied it. Fruit isn't cut, it's carved. Open this book to any page and you'll find yourself thinking, "Well, it's 5 PM somewhere."

Which is more or less what you'd expect from Danny Meyer, whose New York restaurants include Union Square Cafe, Gramercy Tavern, 11 Park Madison, Table, Blue Smoke, The Modern and the Shake Shack --- every one a winner. This man knows how to please his customers, and if you think that's foodie hype, just dip into his memoir, 'Setting the Table'.

Not that you can go to your liquor cabinet and whip up most of these 100 drinks.

There's a slight trick to these potions: uncommon ingredients. Freshly made ice cubes are the least of it --- we're talking flavored vodkas, obscure syrups, herbs like Thai basil. And then it's just a matter of nicely tweaked recipes. Like a mojito made with champagne and rose water. Or Blue Smoke's Dirty Pete, a martini that calls for olive brine and hot-pepper sauce instead of vermouth.

The proof's in the tasting. From modest experience: I'll have another, bartender.
7 of 8 people found the following review helpful
HASH(0x8d2f6f30) out of 5 stars Five-star cocktail guide from His Highness of Hospitality 15 May 2009
By Karen Page and Andrew Dornenburg - Published on Amazon.com
Format: Hardcover
We can't think of the last time two wine lovers like us got this excited about a cocktail book -- but then again, most everything Danny Meyer and his team touch seems to turn to gold. MIX SHAKE STIR is a (professional *or* amateur) mixologist's delight, showcasing through gorgeous four-color photos and mouthwatering recipes both classic and cutting-edge flavor combinations -- like cucumber + cilantro, peach + Prosecco, rhubarb + ginger -- in cocktails that look as great as they sound. Ever the thoughtful host, Meyer even includes recipes for accompanying bar snacks -- from Gramercy Tavern Bar Nuts to the betcha-can't-eat-just-one Hot Garlic Potato Chips we ourselves can't get enough of at his Union Square Cafe. After a respectful nod to classic cocktails, the book documents some of Meyer's renowned restaurants' most popular contemporary cocktails -- which surely include a future classic or two.
2 of 2 people found the following review helpful
HASH(0x8d3727cc) out of 5 stars Excellent inspirational material 12 Sept. 2009
By Lady Greenbriar - Published on Amazon.com
Format: Hardcover
This book is a great source for current "it" drinks and gives you plenty of inspiration to experiment with the ingredients for yourself. I highly recommend the 'Velvet Underground', the liqueur Velvet Falernum is YUMMY! The only negative I would have is that to buy all the ingredients, some of them not the usual suspects, would cost a small mint. That is why I'd say draw inspiration from and be creative on your own.
3 of 4 people found the following review helpful
HASH(0x8d2f81d4) out of 5 stars Very nice book 28 May 2009
By N. Gargano - Published on Amazon.com
Format: Hardcover Verified Purchase
I bought this book as a gift, but I had it sent to me first, I was going to give it in person. It is a beautiful book, and I looked through it to see what I was giving away. Wonderful. The most unusual drinks and the person I gave the book to loves to entertain. I know she will be able to find the perfect drink for every guest. I think this book is a winner!!
HASH(0x8d2f81b0) out of 5 stars Excellent mix of classic and contemporary cocktails 25 Feb. 2013
By Chicago Book Addict - Published on Amazon.com
Format: Hardcover
I scoured countless cocktail books when planning a cocktail party for my 30th birthday and this one captivated my attention more than any other. What I loved about this book was the sheer range of cocktails from more classic mainstays to more unique creations and from those that can be made with basic, easy to source ingredients to those that require more specialty liquors and flavorings. I found a lot of cookbooks that seemed to specialize in classic or contemporary cocktails and was excited to find a book that seemed to adequately cover both. I also appreciated that there were a good range of cocktails for the seasons. A lot of books seemed to focus on lighter, fruiter drinks that were perfect for summer. I loved that this one also covered fall and winter cocktails making it more of a year round book.

But perhaps the best part about the book is that the results deliver. So far I've made the Moscow Mule, Hibiscus Mojito, and Winter Solstice and all were absolutely delicious. Some required more work than others (i.e. making homemade infused syrups) so if you're someone who doesn't want to put in the time to do prep work, this may not be the book for you. But I found the results worth it. For example, the ginger and lime infused syrup for the Moscow Mule was fantastic! (Tip: some of the recipes called for cane syrup which can be a bit pricey but I found recipes online for a substitute you could make yourself which still yielded a pretty tasty cocktail.)

The only thing that I wish is that there were more info in the book on which cocktails can be batch made well. I made some guesses, but of all the cocktail books I have used few mention this. To me it's a miss because if I'm hosting a cocktail party I don't want to be immobile all night, making drinks to order with my friends.

Other than that, I loved this book. Not only were the cocktails I've already made delicious but I can't wait to try even more in the book.
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