Cocktail Techniques has 37 ratings and 1 review. Romysh said: I’m not sure if this book is just outdated or is generally useless. I found a few good tips. Cocktail Techniques has 9 ratings and 1 review. Christopher said: Kazuo Uyeda is a master and has given me an approach to bartending as an. Spirits Japanese Cocktail Technique The Hard Shake by Kazuo Uyeda. Wine Spirits Liqueurs Beer. Loading Unsubscribe from Wine Spirits.

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He remains, to this day, the only Westerner to receive a Japanese visa for the express purpose of bartending. Od Dikson marked it as to-read Nov 13, Martha Zafeiriou marked it as to-read Jul 25, Rose marked it as to-read May 26, Just a moment while we sign you in to your Goodreads account. Cristian Spetcu added it Jan 17, To see what your friends thought of this book, please sign up.

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Cocktail Techniques

Orion Jakobsson added it Dec 28, In Cocktail Techniques, Uyeda also recommends chilling both the whisky and the water beforehand so as not to melt the ice too quickly. Corinna rated it liked it Dec 29, Kieron Kazyo rated it really liked it Apr 24, Books by Kazuo Uyeda. Andrea Passerini marked it as to-read Aug 12, One point of many in this book that resonates with me was the idea of Japanese methodology of this craft, where in America we look at the end result of our creation or replication of a classic cocktail vs.


Michael marked it as to-read Jan 04, F MartiniTuxedo. Open Preview See a Problem?

But beyond designbar tools and service, technique offers a tangible translation of what makes Japanese bartending unique. There are no discussion topics on this book yet. Teghan Nightengale rated it it was amazing Feb 08, Erik added it Jun 21, Sanne Wijbenga marked it as to-read Jul 23, Andres rated it it was amazing Mar 17, Refresh and try again. Aaron rated it liked it Oct 03, Thanks for telling us about the problem.

Ajancix marked it as to-read May 22, Michael rated it it was amazing May 18, I will be revistiting this book soon for inspiration and carrying the three necessities of importance from Kazuo Though it was originally devised in response to the aesthetic decision to serve a Gimlet up in a Champagne coupe, rather than on cocktwil rocks—the wide opening of the glass required a single ice cube to maintain the temperature—Uyeda tecbniques the practice to showcase the way in which his hard shake rounded the ice cube.

Cocktail Techniques by Kazuo Uyeda. Charlie rated it really liked it Apr 18, Books by Kazuo Uyeda. Lists with This Book.


PUNCH | Understanding Japanese Bartending in Five Techniques

Lists with This Book. Aug 10, Christopher Zulueta rated it it was amazing.

Dec 20, Romysh rated it it was ok. I’m no mixology expert, but some things I know better. Luis Carlos Sifuentes rated it it was amazing Mar 25, Zivile Isg is currently reading it Oct 05, Deceptively simple, its two ingredients require a ritual of preparation on par with that of the tea ceremony. Marc Jacobs rated it it was amazing May 19, Goodreads helps you keep track of books you want to read. This book is not yet featured on Listopia.

Vaibhav Bhandari rated it it was amazing Sep 14, Sean rated it it was kazu Feb 13, Nguyen Khai marked it as to-read Sep 22, He then places the cube top-side down and cuts down along the sides of the cube at a more obtuse angle, around 60 degrees, leaving eight facets along the sides of the diamond.

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