Cocktail Techniques Hardcover – May 3, 2010

While there are several bartending books that seem content with a few introductory pages and the bulk containing various recipes, Uyeda puts a strong focus on the art of bartending. Some of the techniques mentioned include stirring, the use of ice, the use of carbonation, measuring ingredients, and cutting fruit. His signature Hard Shake is also described in great detail, from the exact way to hold the shaker to the motions of each shake. Thankfully each step in his instructions includes a photo reference, which the somewhat grainy quality of the photos are helped made clearer by the high quality of paper this book is printed on.Instructions aside, he describes his philosophy as a bartender and what one must keep in mind with each guest. From how one pours liquor to overall cleanliness, every action must be kept in mind to please individual guests. I suppose it could be seen as being a perfectionist, but his reasoning behind it made sense. If a bartender with a slovenly appearance makes a cocktail while accidentally spilling liquor in the process, would that not effect the guest's opinion of its taste even before the first sip? What is more important, the process or the end result?The book contains only 61 cocktails, 30 traditional cocktails such as the Gimlet and Bellini and 31 original creations. This could be viewed as a slight complaint, but the limited size allows him to better focus on each cocktail. A standard recipe is shown at the end of each cocktail, along with his own variation with justifications for why each tweak is made. Uyeda goes so far as to suggest specific brands, thankfully citing affordable ones such as Smirnoff and Beefeater.The section devoted to his original creations is prefaced with a few pages on color theory, some ingredients included only to effect the color. A majority of his creations are pastel colors, with a few pale hues thrown into the mix. The most interesting cocktails on presentation alone are the C&C Series, which features what he refers to as a Coral Garnish. Using a Champagne flute, dip the rim into a bowl containing Blue Curacao (or another ingredient, if the recipe calls for it) and without turning the glass upward press the rim into a seperate bowl containing salt. The end result is a beautiful garnish that accentuates the drink's color. My only complaint with these recipes is that several ingredients are hard to find outside of Japan if one doesn't know where to look, but given Uyeda's reputation I feel the search would be worth it.All in all, at $30 this book is worth every penny. I highly recommend this title to anyone interested in the craft of bartending, and perhaps this may inspire others like it has myself.

The book just great as it is. Uyeda explained the philosophy of Japanese bartending.It really helps to understand the culture, the reasons, and the techniques of bartending used in Japanese bartending.And I would like to thank amazon to providthis book, since it is really hard to find it in Indonesia.Customer Service staffs were great too. First I received broken book. Pages and pages of book are broken.I did consult with the CS, and they directly sent me the new one!I didnot have to pay for the shipping cost of the replacement book too!But, I still have to send broken book back to amazon or they will charge my creditcard.I went to post office, asked the shipping cost, and it turned to $30 more than the book itself ($22).I asked amazon, what should I do? They told me that they will change the shipping cost of returement broken book, at first. Later, I just told that I was free to keep it for my ownself, or passed it for charity, or anything.Finally, I gave it to my campus library.It was a pleasing experiment for my first time buying some books at amazon. Great!

A good book to introduce you to the color techniques that Kazuo Uyeda pioneered. Many of the recipes are... not that excellent and more about the presentation and color than they are about the taste. However, they are all important drinks to experience. It's a bit... dated somewhat. The techniques are important, the recipes not so much. Great book overall, but I would suggest 10 other books off the top of my head before this one to people looking for good cocktail books (12 bottle bar, smuggler's cove, the bar book, liquid intelligence, death and co, pdt, drunken botanist, imbibe, beachbum berry's potions of the carribean, punch).I mainly got it for some extra technique knowledge and because I'm a fan of Kazuo Uyeda.

I wish everything that required explanation was explained as well.

This is one of the best all-around cocktail books I have found. It is much more than a recipe book—it teaches how to do each step of mixing a cocktail from selecting ice, glasses, spirits, mixing techniques, presentation, and adjusting for different tastes. It includes a number of very good recipes for classic cocktails as well as some of the author's original cocktails. I consider this book a must-have for both professional bartenders and enthusiasts.

Every cocktail my spouse has made from this book is amazing. While I wished that I could have found the original Japanese version, it turns out the English translation is useful because it doesn't uses the English name for all the liquors making it easier to shop for ingredients.

I bought this book for a friend who is very meticulous and devotes a lot of attention to detail. He really appreciated the craftsmanship displayed in the novel. It goes into way more detail than just drink recipes. It's great for anyone trying to learn a new skill or sharpen their bartending skills.

Super tight book if you want to learn more about their technique. The into is super rad because it puts you in the mind set to understand what you are about to read and their interpretation of the guest experience. Get this book.

perfect

Condizione perfette dell’articolo ma grossi problemi di spedizione dagli USA.

Me gustó el contenido, las imágenes y el tamaño del libro. Pequeño para tenerlo a la mano.