Cocktail Techniques

by Kazuo Uyeda

The first English language edition of a seminal work by internationally renown bartender Kazuo Uyeda is a major publishing event illuminating what has been, until now, the elusive world of Japanese bartending.

Genres: Food, Cocktails, Nonfiction

207 pages, Hardcover

First published May 3, 2010

Reviews

[Cristhian · Rating 5 out of 5]

Este no es un libro de recetas, es decir, sí contiene varias, la mitad del libro son eso, pero no son tan importantes como lo demás, que es básicamente un manual de etiqueta y servicio detrás de la barra al estilo japonés: una kata / the way of / el camino de - la forma de.

Este libro definitivamente no es para principiantes, es para gente con conocimiento de la barra que busca elevar sus técnicas y encontrar la elegancia que solo la disciplina puede brindar.

[Ivan Aviles · Rating 5 out of 5]

This book holds a solid foundation for development of technique behind the bar, specially if you want to master your craft or elevate to a world competition level. It does have recipes, which are interesting when you consider it talks about the history and social circumstances, but that just for Garnish.

[Aleksei Borges · Rating 4 out of 5]

The techniques used are described in great detail and greatly improved by the photographs. The recipes however seem either a bit outdated or just very different from the flavour profile of cocktails usually seen elsewhere, although that may be just a cultural difference.

[Romysh · Rating 2 out of 5]

I'm not sure if this book is just outdated or is generally useless. I found a few good tips but also a loads of rubbish. I'm no mixology expert, but some things I know better. And also I expected a lot more from the book. A lot more classics, back-stories to the drinks and way more tips for the begining bartenders behind the bar. All that stuff about the hard-shake took half of the book and is in no way that important in my opinion.