By Tony Conigliaro
From one of many world's prime gurus on "modernist mixology" comes this progressive new method of drink-making, with greater than sixty recipes for wildly artistic, genre-bending cocktails.The correct cocktail is greater than only a drink. It's the proper blend of odor, colour, sound, and flavor. using a extensive spectrum of influences'including gastronomy, perfumery, tune, paintings, and design'Tony Conigliaro has demonstrated himself as the most leading edge and thought-provoking mixologists on the earth. In The Cocktail Lab,Tony provides his most sensible and boldest creations: beverages just like the classic new york, soiled Martini by means of the ocean, and Cosmo Popcorn.These recipes won't basically redefine your realizing of what a cocktail should be; they're going to additionally encourage you to develop into a extra convinced and inventive drink maker.
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Additional info for The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes
Add the remaining olive oil to the skillet to heat. Add the shallots, mushrooms, sage, remaining salt, and ¼ teaspoon pepper to the pan. Cook for 1 minute or until the mushrooms begin to soften. Sprinkle the mixture evenly with the remaining flour, stir, and cook for 1 minute. Stir in the chicken broth and wine, scraping browned bits from the bottom of the pan. Stir in the cream and butter. Return the chicken to the pan. Place the skillet in the oven and bake for 5 minutes or until chicken is done.
Heat another large skillet over medium-low heat. Add 1 teaspoon (5 g) of butter; add 1 egg and fry. Repeat with remaining eggs. Spread the beans evenly among 6 tortillas. Top each with an egg and some tomato mixture, then sprinkle evenly with the queso fresco, cilantro, and salt. Sweet Potato Hash with Ham YIELD: 4 SERVINGS This hash is a ﬂavorful, vitamin-packed version of traditional hash and a great way to use any leftover ham and herbs after a holiday meal or any time of year. 4 tablespoons (60 ml) olive oil, divided 2½ cups (275 g) peeled, diced sweet potatoes 2 cloves garlic, minced 3 tablespoons (30 g) minced shallots 2 cups (300 g) diced ham 2 teaspoons (2 g) chopped thyme 2 teaspoons (2 g) chopped sage Salt and pepper, to taste 32 FAST & SIMPLE GLUTEN-FREE Heat 3 tablespoons (45 ml) oil in a large skillet over medium-high heat.
Turn heat down to medium and melt 1 teaspoon butter. Add two sandwiches and cook 1 to 2 minutes until browned. Add an additional 1 teaspoon butter and flip sandwiches; cook 1 to 2 additional minutes. Repeat with remaining sandwiches. Serve immediately. Eggplant Parmesan YIELD: 6 SERVINGS This dish is homemade vegetarian Italian at its ﬁnest—and easiest. Serve with buttered gluten-free noodles and a glass of wine—and candlelight. 1 jar (25 ounces, or 709 g) gluten-free tomato-basil pasta sauce 1 (1¼-pound, or 570 g) eggplant, unpeeled and sliced into ½-inch rounds 1 teaspoon salt 2 large eggs ½ teaspoon cornstarch 1 cup (115 g) gluten-free bread crumbs, such as Glutino ⅓ cup (27 g) shredded Parmesan cheese ½ teaspoon garlic powder ½ teaspoon dried oregano ½ cup (120 ml) olive oil, divided Cooking spray 2 cups (230 g) shredded mozzarella cheese Chopped parsley, for garnish Pour the pasta sauce into a medium saucepan and bring to a boil; reduce heat and simmer.