Free PDF Death & Co: Modern Classic Cocktails, by David Kaplan Nick Fauchald

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Death & Co: Modern Classic Cocktails, by David Kaplan Nick Fauchald

Free PDF Death & Co: Modern Classic Cocktails, by David Kaplan Nick Fauchald

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Review

“This is a book that will inspire the next generation of bartenders. The Death & Co crew has managed to mix equal measures of hospitality and creativity, and the impact of their experiment will be felt far beyond their modest East Sixth Street saloon. This book extends Death & Co’s reach even farther.”  --Dale Degroff, author of The Craft of the Cocktail  “Death & Co changed the way we drink in America. This elegant, intelligent book—with drink recipes from the ‘Dirty Dozen’ of top bartender/mixologists working in America today (all Death & Co veterans), plus sound, concise advice on every aspect of drink making—will make sure that nobody could possibly forget that.”  --David Wondrich, author of Imbibe! and Punch  “Death & Co has become an integral part of New York’s cocktail culture, and will remain a part of it for years to come. David and Alex have influenced the way people drink in New York City (and around the world), and I’m constantly inspired whenever I step into their bar. They craft each drink just as I would approach a dish, piecing together the ingredients, testing it tirelessly, striving for perfection, and also trying to connect each recipe to a story. There is a real art, a real passion behind everything they do, and this book will act as a timeless reference for anyone interested in cocktails.”  --Daniel Humm, chef/co-owner of Eleven Madison Park and Co-Author of I Love New York  “A fascinating, in-depth look at one of the best bars out there—brimming with the same attitude and resolve that made Death & Co a true winner in the field. This book is a one-stop shop for anyone interested in cocktails and the bars that serve them, and it’s a brilliant read, to boot.”  --Gaz Regan, author of the Joy of Mixology “With Death & Co, David, Nick, and Alex have created an instant classic for craft cocktail enthusiasts and professionals alike. I’ve found this book to be essential in my home.”  --April Bloomfield, chef/owner of The Spotted Pig

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About the Author

DAVID KAPLAN is the founder and owner of Death & Co, a New York City nightlife destination, as well as the co-owner of Proprietors LLC, a full-service hospitality company, with ALEX DAY. ALEX DAY is a former bartender at Death & Co, and currently a partner in Proprietors LLC, Death & Co, Nitecap, The Normandie Club, The Walker Inn, and Honeycut with DAVID KAPLAN. NICK FAUCHALD is a Brooklyn-based writer, editor, and publisher of print and digital products. He's been an editor at Food & Wine, Wine Spectator, and Every Day with Rachael Ray magazines. From 2008 to 2011, he was the editor-in-chief of Tasting Table.

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Product details

Hardcover: 320 pages

Publisher: Ten Speed Press (October 7, 2014)

Language: English

ISBN-10: 1607745259

ISBN-13: 978-1607745259

Product Dimensions:

9.5 x 1.3 x 10.1 inches

Shipping Weight: 3 pounds (View shipping rates and policies)

Average Customer Review:

4.8 out of 5 stars

321 customer reviews

Amazon Best Sellers Rank:

#2,665 in Books (See Top 100 in Books)

If you're looking for a cocktail book to help you put together a great home bar and start mixing more advanced cocktails this is great but a large number of the recipes are impractical for most home bars. If you are a bartender or bar owner looking to up your skills or the level of complexity at your bar then this is really going to be helpful.What I like about the book:I like that this book covers everything: Bar equipment, ice, technique, history, tasting, some "story essays" about the bar, and very important for developing a home bar is that it goes through the different types of spirits and gives you explanations of the different types and specific recommendations for brands to buy. This is step one of what is needed to be a great home bartender.What I don't like about the book:The recipes are a reflection of the Death and Co bar, where expert mixologists are creating very interesting and complex drinks. However this just doesn't work very well for a home bar. A large percentage of the recipes require something such as "Grapefruit infused Punt E Mes." The book gives you instructions on how to make all of these complex ingredients, but they aren't practical for a home bar. Therefore almost 90% of the recipes are pretty useless for me.The index isn't great. An index is supposed to reference every instance of a word in the book. So you should be able to look up "St. Germain" and it should give you every page where there is a recipe including St. Germain, but the book doesn't have this. For example in the section of the book on Modifier Liquors it describes St. Germain as "bar tenders katsup" because it has been used so much in so many drinks. I went ahead and bought a bottle but I have yet to find a recipe in the book I can make. There is no way to look for recipes using it other than to go one by one through the whole book, and when I have found one that uses it, the recipe contains one or more other complex ingredients that I don't have.Definitely a very good book and I've learned very much from it, but it is far from an ideal resource for a home bar enthusiast.

I've never been inspired to write an amazon review, but WOW. This book is AMAZING. I own a few cocktail books and I've thumbed through countless others, but I've never come across such an incredible tome.The Death & Co cocktail book is elegant, simple, and clear. The instructions are thorough. The recipes don't all rely on expensive, obscure liquors. And there's a great appendix for making infusions and other in-house delights. Bonus, the photos are beautiful! I couldn't ask for anything more.

I bought this book on recommendation from a favorite bartender. It's one of the better-value kitchen books I own: long, super dense, and cloth-bound, with high-quality photos and drawings. It's part instructions (how to properly shake and stir, how to taste spirits, what types of ingredients go well together, how to form intuition for the right amount of sweet vs. sour), part recipes, and part memoir / vignettes from the NYC bar. It's pretty impressive how erudite these guys are; they write with convincing authority, and the kind of mastery that makes the book feel like an aspiration that you know you will never fully achieve, but that you can keep turning to again and again to learn more.It gets five stars because I use it all the time and find it a fount of random wisdom and interesting asides, but I should note a few things:- There are no vodka recipes...they think vodka is boring.- Many of the drink recipes require obscure ingredients or expensive liquors, so the actual number of recipes I've made from this book so far is kind of small (limited to their "classic cocktails" section). However, this gives one plenty of room to grow and makes it possible for the book to appeal to all kinds of mixologists, from casual to more serious.- I'm sometimes frustrated by the lack of an index to their recipes, e.g. say I want to find all the recipes that include white (blanc) vermouth, well that isn't possible. I have to page through the various sections (Classic Cocktails, Gin Stirred, Gin Shaken, etc.) hoping to stumble upon this ingredient.

I've already read this book cover to cover (all but the recipes) twice now and will without a doubt say that there won't be another cocktail book that covers so many topics so well. It offers an interesting look into how the bar operates as well as essential techniques for making cocktails and inventing your own. I've already tried a few recipes out of the book and their margarita recipe killed my own, which I had considered my cocktail calling card for years. After reading the negative reviews, I would definitely recommend getting the Kindle version. There are a lot of recipes and the book is insanely well organized, but being able to search and use the hyperlinks is awesome. If you only buy one cocktail book in your entire life, this is the one to own.

What a book! I'm glad that the meat of the text is dedicated to guiding fundamentals and techniques. Equally useful was the many lists of essentials and recommendations for spirits and equipment. There are a couple of classic cocktails that didn't make the cut, but reading between the lines allowed me to make some judgements on how to elevate/modify other classics that aren't in the book. The original cocktails that are in here are numerous, straightforward, and innovative. I think that while there are certainly other great cocktail recipes out there on the internet or in other books, I think this book will be sufficient to inspire readers to look in their kitchens and in grocery/liquor stores and consider new combinations

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