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Cocktail Techniques download epub

by Kazuo Uyeda


Epub Book: 1855 kb. | Fb2 Book: 1541 kb.

Kazuo Uyeda, the author of Cocktail Techniques, has been bartending at some of Japan's finest bars since 1966.

Kazuo Uyeda, the author of Cocktail Techniques, has been bartending at some of Japan's finest bars since 1966. His latest book, Cocktail Techniques is a fascinating window into a style of bartending not often found on this side of the Pacific. Win a free copy after the jump. Drink the Book: Cocktail Techniques by Kazuo Uyeda. Marleigh Riggins Miller. 88 Printer-Friendly Version.

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Tokyo's Kazuo Uyeda of Tender Bar in Ginza is equally famous for inventing the hard shake as for remaining fiercely .

Tokyo's Kazuo Uyeda of Tender Bar in Ginza is equally famous for inventing the hard shake as for remaining fiercely private. What do you think is more important - cocktail-making technique or customer service? Or are they closely related? Both are needed in bars: there are various ways of using each, according to the style of each bar. How does it feel to be recognized as a pioneer in terms of Ginza-style cocktail technique? I hope that my cocktail-making technique is conveyed the right way to all across the world.

In Cocktail Techniques, Uyeda also recommends chilling both the whisky and the water beforehand so as not to melt the ice . Like many Japanese cocktail techniques, diamond-cut ice serves both a functional and aesthetic purpose.

In Cocktail Techniques, Uyeda also recommends chilling both the whisky and the water beforehand so as not to melt the ice too quickly. Try it in: Engawa’s Japanese Highball, High Altitude Highball, Bar Goto Highball. Diamond-Cut Ice. A large cube or a sphere of crystal clear ice slows dilution, explains Cisneros, but in the case of a diamond it also looks beautiful. Cisneros calls on a deba, a Japanese chef’s knife, to carve the ice block.

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Kazuo Uyeda’s ‘Cocktail Techniques. It was the first book on technique that I had ever read. His method of describing technique as a tool to connect with the guest changed everything I did behind the bar from that point on. His belief that a good drink begins before the guest walks through the door made me reevaluate my approach entirely. Ezra Star, General Manager, Drink, Boston

Seminal work by internationally renowned Kazuo Uyeda.

Seminal work by internationally renowned Kazuo Uyeda.

Cocktail Kingdom is excited to announce Japanese Cocktail Technique, a focused . Some books such as The Savoy Cocktail Book or Boothby’s World Drinks used it with abandon whil.

Cocktail Kingdom is excited to announce Japanese Cocktail Technique, a focused two-day event on the Japanese way of bartending. The Zozzled Cocktail. Some books such as The Savoy Cocktail Book or Boothby’s World Drinks used it with abandon whi. he Zozzled Cocktail.

The first English language edition of a seminal work by internationally renown bartender Kazuo Uyeda is a major publishing event illuminating what has been, until now, the elusive world of Japanese bartending.

Comments: (7)

Nto
While there are several bartending books that seem content with a few introductory pages and the bulk containing various recipes, Uyeda puts a strong focus on the art of bartending. Some of the techniques mentioned include stirring, the use of ice, the use of carbonation, measuring ingredients, and cutting fruit. His signature Hard Shake is also described in great detail, from the exact way to hold the shaker to the motions of each shake. Thankfully each step in his instructions includes a photo reference, which the somewhat grainy quality of the photos are helped made clearer by the high quality of paper this book is printed on.

Instructions aside, he describes his philosophy as a bartender and what one must keep in mind with each guest. From how one pours liquor to overall cleanliness, every action must be kept in mind to please individual guests. I suppose it could be seen as being a perfectionist, but his reasoning behind it made sense. If a bartender with a slovenly appearance makes a cocktail while accidentally spilling liquor in the process, would that not effect the guest's opinion of its taste even before the first sip? What is more important, the process or the end result?

The book contains only 61 cocktails, 30 traditional cocktails such as the Gimlet and Bellini and 31 original creations. This could be viewed as a slight complaint, but the limited size allows him to better focus on each cocktail. A standard recipe is shown at the end of each cocktail, along with his own variation with justifications for why each tweak is made. Uyeda goes so far as to suggest specific brands, thankfully citing affordable ones such as Smirnoff and Beefeater.

The section devoted to his original creations is prefaced with a few pages on color theory, some ingredients included only to effect the color. A majority of his creations are pastel colors, with a few pale hues thrown into the mix. The most interesting cocktails on presentation alone are the C&C Series, which features what he refers to as a Coral Garnish. Using a Champagne flute, dip the rim into a bowl containing Blue Curacao (or another ingredient, if the recipe calls for it) and without turning the glass upward press the rim into a seperate bowl containing salt. The end result is a beautiful garnish that accentuates the drink's color. My only complaint with these recipes is that several ingredients are hard to find outside of Japan if one doesn't know where to look, but given Uyeda's reputation I feel the search would be worth it.

All in all, at $30 this book is worth every penny. I highly recommend this title to anyone interested in the craft of bartending, and perhaps this may inspire others like it has myself.
Danrad
Kazuo Uyeda is a legendary bartender and is perhaps most known for inventing the "hard shake" (there are plenty of videos depicting it online). Simply, it "means shaking the shaker in an intricate pattern," with the ultimate goal of creating aeration in order to soften the bite of the alcohol and other ingredients. There are 9 pages, with pictures, dedicated to introducing the hard shake, its proper execution, and gauging the appropriate context for its use - it's not a technique for every shaken drink. There are another 40 pages which discuss ice (including how to make spheres), glasses, proper technique for handling a bottle, rimming, and stirring experiments (including intricate details like the correlation between the number of stirs and type of ice to the temperature and dilution of a drink. I have not seen data like this except in the Cooking Issues blog run by Dave Arnold of the French Culinary Institute). The Japanese have a stereotype for being obsessive perfectionists when it comes to crafts, and it is very evident in this book - that's a good thing. Whether or not you buy into the hard shake and other techniques presented, it provides a welcome glimpse into the world of Japanese cocktails with its attention to detail and the preference for "subtle shadings over the impact of one strong flavor."

The second portion of the book (about 125 pages) focuses on cocktail recipes, and thankfully includes a photo for every drink listed (I'm seriously coveting some of the glassware used). There are 30 standard cocktails, which is not nearly an exhaustive list - for instance, there are only 3 whiskey drinks in this section. I don't think that's a bad thing since the point of this book is to present Uyeda's vision. Hence, for each standard cocktail, there is a standard recipe as well as Uyeda's version with specific recommendations for brands (thankfully, most of the brands are affordable, like Gordon's and Beefeater). He includes a bit of history for each drink and a rationale for why he tweaks the standard recipe.

The recipes continue on to 31 original cocktails, most of which were created by Uyeda for competitions or as gifts for guests. Most of them are eye-catching and strikingly-colored (there are 3 pages on cocktail color theory). There is liberal use of colorful ingredients like blue curaçao, green melon liqueur, watermelon juice, Japanese grenadine, and gold leaf. Often, they're mixed with ingredients uncommon in American cocktails, like puolukka (lingonberry liqueur), pampelmuse (grapefruit vodka), mirabell plum brandy, green tea liqueur, cherry blossoms, and sake. The overall effect is a slight nudge towards a pastel palette and a uniqueness which will be unfamiliar to most of us in North America. It also makes many of these drinks inaccessible to being mixed by most, but perhaps they aren't really supposed to be. After all, they are the creation of a master who has devoted his life to his craft. Just pay a visit to Tender bar in Tokyo and request a Cosmic Coral from Uyeda.
Ce
At first i was doubting this book from the cover saying Kazuo Uyeda which supposed to be "Ueda". Well I bought it anyway since it's not easy to find Master Ueda's book in Australia. It turned out that, this is one of the best cocktail book i ever have!!!
Tall
This is one of the best all-around cocktail books I have found. It is much more than a recipe book—it teaches how to do each step of mixing a cocktail from selecting ice, glasses, spirits, mixing techniques, presentation, and adjusting for different tastes. It includes a number of very good recipes for classic cocktails as well as some of the author's original cocktails. I consider this book a must-have for both professional bartenders and enthusiasts.
Agantrius
we live in Minneapolis and have the the luck to speak with and get drinks from Pip Hansen, who worked with Uyeda and also helped to translate this book. It was a great read, made us appreciate the art of cocktails more.
Gri
Very in depth! Kazuo Uyeda is a total master and this gives a glimpse into his. Amazing technique. I would recomend this to anyone who is serious about craft cocktails.
Cocktail Techniques download epub
Author: Kazuo Uyeda
ISBN: 1603112146
Category: Cookbooks, Food & Wine
Language: English
Publisher: Mud Puddle Books; First edition (May 3, 2010)
Pages: 207 pages