The first book from one of the world's most acclaimed bars.
JAMIE BOUDREAU started tending bar at age of 16. In 2011, after
stints as a bartending consultant and writer, he opened Canon:
Whiskey and Bitters Emporium, a bar that houses the world's largest
collection of American whiskey, in Seattle.
JAMES O. FRAIOLI is an award-winning cookbook author and a 2014
James Beard Award winner for Culinary Birds: The Ultimate Poultry
Cookbook. He has 20 cookbooks to his credit, with additional
cookbooks in production.
“If you’re lucky enough to have drunk at canon, the bar, you’ll find reading Canon, the cocktail book, remarkably similar: rich in detail, surprising, sometimes challenging, and always delightful. If you haven’t been to canon, at least read the book. A few pages in and you’ll be on your phone, booking a flight to Seattle.” —David Wondrich, author of Imbibe! and Punch “Ever since Jamie Boudreau first opened the doors to canon, the bar has been the brightest star in Seattle’s cocktail constellation. Now, The Canon Cocktail Book promises to blast you into this whiskey-laced firmament, offering everything from insights into the bar’s day-to-day to the intricacies of preparing canon’s best drinks. Grab a shaker, and buckle up—it’s gonna be a boozy ride.” —Paul Clarke, executive editor of Imbibe magazine and author of The Cocktail Chronicles “The Canon Cocktail Book memorializes the ceaseless curiosity and tenacious efforts of its bitters-loving, pyromaniac author Jamie Boudreau, whose recipe catalog deftly integrates modern cooking technique with innovative classical cocktail preparation. Much more than a drink primer, Boudreau’s book is the first bar owner’s manual of the century, written by one of the world’s most celebrated publicans, whose open, honest, hard-earned wisdom is invaluable for aspiring mixologists looking to go pro.” —Jim Meehan, author of The PDT Cocktail Book "Boudreau is a humble and enthusiastic host, generous with his cocktail tips (including some terrific practical advice on opening a bar of one’s own) and freely giving credit where credit is due in regard to each cocktail’s origin. As for the cocktails themselves, the collection is unassailable... This terrific resource is sure to send armchair bartenders scurrying to their shakers." —Publishers Weekly —
 |
Ask a Question About this Product More... |
|
