In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked.
With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers b
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it was amazing
If I were a grad-school science professor, I would use this as a textbook.
Then I’d get fired because this book would probably have nothing to do with my class and, also, we’d all be drunk all the time. But still. This book is full of alcohol and science so why shouldn’t it be the best science textbook EVER?
Who is this Dave Arnold guy? I want him to be my best friend and I want him to come give demonstrations at my house so we can all ooooh and aaaaah and then drink.
He’s a funny dude and he’s all
Mr Arnold’s years of research, experimentation, and careful data-gathering is unparalleled, and the findings he presents here are both convincing and useful. Unfortunately, the book itself is a rat’s nest of conflicting typefaces, type-sizes, colors, headers, subheaders, recipes, quasi-recipes, and sidebars. It’s rather appalling that publisher W.W. Norton would take such a wealth of knowledge and package it so inexpertly, and I dearly wish that Mr Arnold could have found a more competent partne
İçecek hazırlama teknikleri konusunda okuduğum en ileri seviye ve ufuk açıcı kitaptı. Herkesin ilgi alanı olmadığı kesin ama gastronomi ile ilgili eğitim alıyorsanız veya içecek servisi ile ilgili bir işte çalışıyorsanız kütüphanenizde olması gereken bir eser.
Özetle değinmek gerekirse içecek hazırlamanın laboratuarına giriş için elzem bir eser. Berrak meyve suyu (çilek ve muz dahil) nasıl üretilir? Gazsız içecekler nasıl gazlı hale getirilir? Kokteyllerde kullanmak üzere bitkisel ekstrat üret