Showing related tags and posts across the entire site.
-
Here's a link to my notes from a talk last night given at Harvard University by Dave Arnold, faculty of the French Culinary Institute and one of the bloggers for Cooking Issues, and Harold McGee, a scientist and author of some seminal books about the chemistry of food and cooking. It covers clarification...
-
http://www.cookthink.com/blog/?p=1587 Wow. Is it me or could this come across any more condescending to this cocktail classic? I suppose that he actually enjoys the drink, yet the writer seems to do everything he can do be dismissive of it!
-
Rumming it up in Barbados Mixologist weaves cocktails into an art Theresa Storm, For The Calgary Herald Published: Saturday, January 10, 2009 "One of the sweetest things about making drinks is making them with natural products."However, he admits, many do things the easy way.
-
The Guilded Age of Cocktails For the Oregon Bartenders Guild, every drink’s a work of craft http://www.portlandtribune.com/features/story.php?story_id=123067918282993900 It’s a Tuesday evening in early December, and the Gilt Club in Northwest Portland is hosting atasting sponsored by the...