The Japanese Art of the Cocktail

Winner of the 2022 Tales of the Cocktail Best Cocktail or Bartending Book
Finalist for the 2022 IACP Cookbook Award: Wine, Beer, or Spirits
Finalist for the 2022 James Beard Foundation Beverage with Recipes Award

The first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making
Katana Kitten, one of the world's most prominent and acclaimed Japanese-American cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. It recently earned the #10 spot on The World's 50 Best Bars list, making it the Best Bar in the U.S. Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan's contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide. Urushido delves into what exactly constitutes the Japanese approach to cocktails, and demystifies the techniques that have been handed down over generations, all captured in stunning photography.

Info autore

Born in Japan’s Nagano Prefecture and based in New York City, MASAHIRO URUSHIDO is one of the most recognized and beloved unofficial “ambassadors” of Japanese bartending techniques and drinkways in the US. An ace bartender with twenty years of experience, he is managing partner, head bartender, and director of deliciousness at Katana Kitten, a groundbreaking Japanese-American cocktail bar in New York City’s West Village co-created with Cocktail Kingdom Hospitality Group’s Greg Boehm and James Tune.Michael Anstendig is editor in chief at Hanna Lee Communications, an award-winning, international hospitality and travel PR agency based in New York City. He is also a freelance writer who has reported for the New York Times, New York Observer, Time Out New York, Nation’s Restaurant News, and others. Michael has reviewed more than 200 restaurants for New York magazine’s website and is a contributor to David Wondrich’s Oxford Companion to Spirits and Cocktails. In addition, he co-hosts Hospitality Forward with Hanna Lee, a podcast dedicated to the hospitality and travel industry. Michael is a founding board member of the Museum of Food & Drink (MOFAD).

Riassunto

Winner of the 2022 Tales of the Cocktail Best Cocktail or Bartending Book
Finalist for the 2022 IACP Cookbook Award: Wine, Beer, or Spirits
Finalist for the 2022 James Beard Foundation Beverage with Recipes Award

The first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making
Katana Kitten, one of the world’s most prominent and acclaimed Japanese-American cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. It recently earned the #10 spot on The World’s 50 Best Bars list, making it the Best Bar in the U.S. Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan’s contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide. Urushido delves into what exactly constitutes the Japanese approach to cocktails, and demystifies the techniques that have been handed down over generations, all captured in stunning photography. 

Testo aggiuntivo

“A palimpsest if there ever was one, the story of the cocktail has been written, erased, and rewritten on the same sliver of land—Manhattan—for well over a century; and the author before you will leave his mark there, too. Masa Urushido’s improbable journey from Nagano, Japan, to his perch at Katana Kitten on Hudson Street is one of a growing number of influential cross-pollinations between the cocktail cultures of Tokyo and Manhattan that once bred New York bars in Tokyo and Tokyo bars in Manhattan, and has gradually hybridized into an unclassified, genre-defying, Nikkei-like approach to cocktails in each city. If you read this tenderly written, beautifully photographed text by one of America and Japan’s most rightfully beloved bartenders closely, I believe you’ll begin to see a new way of tending bar and mixing drinks emerging—undeniably Japanese, but distinguishably American, too—like a flower blossoming improbably between the tiles of a heavily trodden sidewalk in either town.”  —Jim Meehan, author of Meehan's Bartender Manual and The PDT Cocktail Book     “Masahiro is the best bartender I know. Scratch that, he’s the best bartender any of us know. Ask any bartender who their favorite is, and Masa’s name will always come up first. Every time I’m fortunate enough to be in his presence, I am constantly taking notes in an attempt to be a better bartender myself. In this book, he generously shares with us a few of the tricks that make him the best of the best.”  —Jeffrey Morgenthaler, bar manager of Clyde Tavern, co-author of The Bar Book: Elements of Cocktail Technique and author of Drinking Distilled  “Masa has taken the concept of bartending and elevated it into his own unique art form. You will surely enjoy this unforgettable sensory trip.”  —Mike Miyamoto, Suntory Whisky Global Brand Ambassador 

Dettagli sul prodotto

• Autori: Michael Anstendig, Masahir Urushido, Masahiro Urushido
• Editore: Harper Collins
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 01.06.2021
• EAN: 9780358362029
• ISBN: 978-0-358-36202-9
• Pagine: 288
• Dimensioni: 203 mm x 229 mm x 23 mm
• Peso: 1071 g
• Categorie: Guide e manuali > Mangiare e bere > Bevande; COOKING / Beverages / Alcoholic / Wine, Spirits, liqueurs and cocktails, COOKING: Beverages / Alcoholic / Wine, COOKING: Beverages / Alcoholic / Bartending & Cocktails, COOKING: Regional & Ethnic / Japanese