|Other Retailer||Price Checked Time||Their Price in AUD||Our Price|
|Amazon UK||5 days ago||57.52||$34.22||You save $23.30|
|Amazon US||1 days ago||48.32||$34.22||You save $14.10|
A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas
Brad Thomas Parsons is a writer, blogger, and food and cocktail enthusiast. A former senior editor at Amazon.com, he received an MFA in writing from Columbia University and has been a contributor to Serious Eats, Omnivoracious, Al Dente, and Seattle Met, among others. He lives in Brooklyn, New York. Visit btparsons.com.
Winner, James Beard Awards 2012- Beverage Category Winner, IACP Awards 2012- Wine, Beer or Spirits Category "Finally, here is an entire book devoted to the history, culture, and uses of the herbal elixir." --BonAppetit.com "Best Cookbooks of 2011" "Gorgeous and fascinating... highly recommend for those interested in spirits." --Michael Ruhlman, 12/2/11 "Engaging...gorgeous....The book practically begs for a dark leather chair, a roaring fireplace, and a Manhattan...a nearly ideal gift." --Serious Drinks, 12/1/11 "Stylish, engaging, geek-attack-inducing...The beautiful art in Bitters invites readers to touch, open and browse, and the prose is as intelligent as the photography is beautiful. Whether it's found on the coffee table, in the kitchen or behind the bar, this book incites readers to explore, create and share." --Shelf Awareness, 11/22/11 "This is graduate-level stuff and would be a welcome addition to any cocktail geek's library." --Wall Street Journal, 11/19/11 "Brad Thomas Parsons tracks the bitters boom in his new book Bitters, and manages to elevate herbs to an art form." --Newsweek, 11/14/11 "Fascinating...Parsons offer[s] techniques for making bitters at home as well as a great collection of unique cocktail recipes." --The Washington Post, 11/8/11 "The literary apotheosis of the bizarre and undeniably beautiful artisanal and historic cocktail trend." --The Atlantic, 11/4/11 "Cocktails are very much in again and bitters are the belle of the ball. We are totally ready to geek out with this one." --The Huffington Post, 8/25/11 "Brad has not only written the definitive volume on bitters, but also proven himself a bartender of the highest order: an inspired mixologist and a gifted storyteller whose generous, engaging voice makes you want to order round after round." --Matt Lee and Ted Lee, authors of The Lee Bros. Simple Fresh Southern "Bitters turns a potentially esoteric topic into a breezy read, packed with recipes for the bar and kitchen that we will certainly be adding to our repertoire. Brad's witty, generous storytelling and excellent historical research, paired with the handsome visuals, set this book apart." --Frank Castronovo and Frank Falcinelli, authors of The Frankies Spuntino Kitchen Companion & Cooking Manual and chef/owners of Frankies Spuntino and Prime Meats "I love bitters! Brad's book is a must-have for all booze nerds. The history is fascinating and the recipes are awesome." --David Chang, chef/owner of Momofuku "Thanks to Brad Thomas Parsons's inquisitive detective work, readers can discover how cocktail bitters rose from the ashes of Prohibition to become an indispensable ingredient for the country's top mixologists." --Jim Meehan, managing partner at PDT and author of The PDT Cocktail Book "Similar to the mysterious and storied elixir it documents, Bitters is bright, refreshing, complex, and essential. It will also cure your gout. Any fan of cocktails will desire it, but so will any fan of fascinating history, good writing, or gentian root." --John Hodgman, author of That Is All