Top positive review
12 people found this helpful
An incredibly important text for bartenders and cocktail enthusiasts alike.
on 27 February 2013
As a professional bartender with a scientific grounding, I have always had to rely on food science writings such as Harold McGee's "On Food and Cooking" and scientific papers to obtain a deep understanding of what exactly I do behind the bar, and what I can do to enhance it.
Until now that is.
Kevin has kindly explained everything, from the physiology of flavour to how flavours interact with each other. He goes onto how to make clear ice and a sous-vide at home, and he introduces some truly incredible concepts in regards to preservation, infusions, consistency and increasing the overall sensory experience.
There is nothing quite like this on the market, and I am incredibly happy that it now exists. It is bound to shake up the industry for the better through offering new foundations for creativity.
Well done sir. Well done.