Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold Download (read online) free eBook .pdf.epub.kindle

Liquid Intelligence: The Art and Science of the Perfect Cocktail

A revolutionary approach to making better-looking, better-tasting drinks.

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

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 behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like.

Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns.

Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft.

Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic.

Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.
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    Erica

    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

    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, “Look! SCIENCE! It makes for amazing adult beverages”

    I will never make any of the things in this book because I’m more of a “LOOK! SCIENCE! It’s maaaagic!” kind of person in that I think science is amazing and I don’t understand it at all, nevermind actually performing it. I mean, except for the science that we all get naturally, like gravity. I can do gravity. I can’t do the experiments/recipes in this book. However, I sure can admire them because wow. Also, it tells how to make clear ice in your own damn freezer, so take that, hipsters who are all, “I only use CLEAR ICE in my ridiculously overpriced clear-iced drinks” Now we can all have clear ice, you bearded freaks.
    Pro tip (from this book): dry shaking egg whites won’t create a seal on the shaker so there’s going to be snot until you’re good at dry shaking egg whites in the shaker.

    Some drinks that you can try at home if you have the ingredients and the PhD in chemistry, physics, and engineering:
    *Scotch and Coconut
    *Thai Basil Daiquiri
    *Cucumber Martini
    *Peanut Butter and Jelly With a Baseball Bat (I told you he was funny…or evil, cuz now we’ll all be chanting that all day. This guy’s a jerk!)
    *Apple juice (as in juice from an apple)
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    H James

    Jan 31, 2015

    rated it
    liked it

    Shelves:
    mixology

    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

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    Yasin S.

    Jul 25, 2017

    rated it
    it was amazing

    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

    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 üretimi nasıl olur? Baskın tadı olan bazı alkollü içeceklerin tadı nasıl yumuşatılır? Enzim kullanılarak meyve suları ayrıştırma nasıl olur? Nitrojen ve karbondioksit gazı içecek üretiminde nasıl kullanılır gibi bir çok ilginç konuda olabilecek en bilimsel şekilde yanıt almanızı sağlayacak bir kitap.
    …more