Description
The first part of the book is dedicated to the drinks creation and extraction processes, both traditional and contemporary. The second is a complete history of the beverage, from its origins in medieval alchemy to todays popular renaissance. Further chapters explore the liqueurs botanical profiles and natural properties, followed by a thorough buying guide with descriptions of bottles from Italy, Europe, and beyond. Finally, Zed showcases how best to use amaro behind the bar and in the kitchen, with recipes such as The Golden Mai Tai and Bitter Goat Cheese Risotto.
A lovingly crafted tribute to a celebrated drink,The Big Book of Amarois an eye-catching triumph that will delight anyone with a passion for amaro, mixology, food science, or all things Italian.
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