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The Modern Mixologist: Contemporary Classic Cocktails, by Tony Abou-Ganim
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Over the course of the past two decades, Tony Abou-Ganim has earned his reputation as one of the leaders in the craft cocktail movement. Through his work with food and hospitality legends like Mario Batali, Steve Wynn, and Harry Denton, Abou-Ganim has earned his reputation as "the Modern Mixologist," someone bringing the traditional art of mixology into the 21st century. Now, in The Modern Mixologist, Abou-Ganim has established the new standard in cocktail books — a must-have guide to home mixology in a beautiful, coffee-table–suitable format. Featuring gorgeous full-color photography throughout by the award-winning Tim Turner, this book instantly becomes the most beautiful guide to creating cocktails available anywhere. If you carry one high-end cocktail book, this is it — sure to be a terrific gift item all year round.
- Sales Rank: #540149 in Books
- Brand: Brand: Agate Surrey
- Published on: 2010-03-02
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 9.25" w x 1.00" l, 2.30 pounds
- Binding: Hardcover
- 208 pages
- Used Book in Good Condition
Review
PRAISE FOR TONY ABOU-GANIM AND THE MODERN MIXOLOGIST:
"Tony Abou-Ganim is the poster boy for modern mixology." —Mario Batali
"The [Modern Mixologist] unfolds with wonderfully simple step by step logic that will lead the reader to cocktail expertise...Cheers to a triumph!" —Dale DeGroff, author of The Craft of the Cocktail and The Essential Cocktail
"One of the top mixologists in the world." —Adam Klappholz, Vanity Fair
"The Modern Mixologist: this book is the one to get!" —Jimmy Fallon, Late Night with Jimmy Fallon
"A modern classic from an industry legend." —Jim Meehan, GQ
"If you've ever had a great—or even a good—cocktail in Las Vegas, one of the people you need to thank is Tony Abou-Ganim." —Liquor.com
"[The Modern Mixologist] is both fascinating—from a historical perspective—as well as informational, with all sorts of helpful photos on techniques, tools and other miscellaneous requirements to becoming a better bar chef." —Steve Dolinsky, Adventures in Urban Eating
"One of the top 25 most influential cocktail personalities of the past century...[Tony Abou-Ganim's] influenced countless bartenders and has built an empire of modern bartending." —Imbibe magazine
"Abou-Ganim is now one of the giants in his industry, yet his new book, The Modern Mixologist, makes cocktails accessible. There is no insider's regalia; there are no navel-gazing anecdotes. Aptly named, The Modern Mixologist is a guide to being just that." —Chicago Tribune
"It is a challenge to produce a cocktail book that is unlike all of the others on the market and it is a task that I believe Tony Abou-Ganim has successfully accomplished in his first book, The Modern Mixologist: Contemporary Classic Cocktails." —Colleen Graham, About.com: Cocktails
"Who better to deliver an advanced course in home bartending than the 'Modern Mixologist' himself? Tony Abou-Ganim's new book covers specialized glassware, infusions and seasonal drinks, along with 60 of his best recipes." —The Tasting Table
"Tony Abou-Ganim, the legendary 'Modern Mixologist,' is a global leader in the craft cocktail renaissance." —Catherine Stanton Schiff, Cocktails for Everyone
"Abou-Ganim is one of the fathers of modern mixology, one of the superstars of the cocktail revival and a mentor to many of the best bartenders in the country." —Anthony Todd, The Chicagoist
"The book is beautiful. It's packed with helpful information on glassware and bar basics, and it also provides a guide to mixing drinks with seasonal produce as well as a brief history of cocktails." —YUMsugar
"Despite his stature, Abou-Ganim's one of the more humble and passionate successful food people I've met. This comes across in the book. Most refreshingly, he's not judgmental or pedantic. He doesn't vilify vodka or make amateurs feel dumb. His only non-negotiable is the pursuit of quality." —Mike Nagrant, New City magazine
"In The Modern Mixologist internationally celebrated cocktail authority Tony Abou-Ganim shares his vast knowledge. This new book combines 60 of Abou-Ganim's very best recipes alongside practical bar tips, cocktail history, as well as quotes from leading authorities and industry personalities." — Bar & Beverage Magazine
"The Modern Mixologist is the definitive twenty-first century cocktail guide." —Nightclub & Bar website
"Tony Abou-Ganim wrote the book on Las Vegas mixology...Thanks to his pioneering efforts, talents and tastes, today we're among the nation's most innovative cocktail cities." —Vegan Seven magazine
"Leading the cocktail-culture comeback, award-winning master mixologist Tony Abou-Ganim revisits the pre- and post-prohibition drinks shaping today's bar menus." —Restaurants & Institutions magazine
About the Author
Tony Abou-Ganim grew up in the bar business, learning the craft from his cousin Helen David at the Brass Rail Bar in Port Huron, Michigan, before going on to develop the cocktail programmes of numerous restaurants in San Francisco (working with Harry Denton) and New York (working with Mario Batali) and at the Bellagio Hotel in Las Vegas. He operates his own beverage consulting firm specialising in bar staff training, product education, and cocktail development, and also serves as the national ambassador of the US Bartenders Guild.
Most helpful customer reviews
12 of 12 people found the following review helpful.
Expands the Repertoire
By gina france
This is exactly the book I have been seeking to expand my mixology skills!
First, it succinctly reviews a lot of the "basics" on how to mix properly, the necessary tools, etc. that serves as a good and quick "refresher" course that clarifies many tricky elements;
Second, each recipe explains why the elements work together ("orange and floral notes compliment each other" for example) that is utterly invaluable for gaining an in-depth understanding to be able to branch out on one's own (in food terms, akin to going from a "cook" to a "chef");
Third, it explains the subtleties of various brands of liquors and specifies particular brands of liquor recommended for each recipe (and why), which again furthers one's understanding of the nuances of the underlying elements. I had already discovered that different gin brands could significantly affect taste but this book will be a great resource for a wide variety of liquors that I don't use frequently; and
Fourth, it has a lot of unusual recipes that you won't find elsewhere, and also a good number of "batch" recipes for parties.
Be aware, however, it will not replace a basic cocktail book as it does not contain the "standard" drinks so if you are going to buy only one recipe book, you should look elsewhere. (Consider Dale DeGroff's "The Craft of the Cocktail.") Also, as another reviewer noted, virtually every recipe in this book calls for at least one exotic or uncommon liquor, so there is a financial commitment to trying each recipe.
1 of 1 people found the following review helpful.
Next level
By Marshal Berthier
As several others have noted, there is an evolution process towards bartending competence. Imbribe, Wonderich, Dale DeGroff, Vintage Spirits, Bitters, youtube videos, et al are standard phases. This book is a later phase, although could probably be used by novices with some success. The content of this work starts with the basics and moves through them quickly. He sort of implicitly assumes that you have already accessed many of the sources listed above. Then we hit the good stuff - meta-cocktail thinking, or why things work the way they do. He follows that with a set of new recipes, which as noted in other reviews involve a vastly new set of (expensive) ingredients.
I've been laboring diligently through the classics, and have built a pretty damn good collection of booze. For this book, that is sort of a not bad thing to have in your background and inventory, but be prepared to move on quickly. Also, to be amazed at how hard many of the new ingredients can be to obtain, even when you have access to good suppliers. The web will not get you what this guy is using, you are going to end up making some of them at home. He does tell you how. As one of my college profs explained, "Life gets complex."
26 of 27 people found the following review helpful.
What a gift!
By mimi43
I got this for my mixologist-in-training (amateur) husband who owns as least 4 different cocktail/mixology books and receives IMBIBE magazine. He has met his match in this book! It has raised the bar! It has asked him to move beyond all of the information he has already absorbed on how to "construct" a cocktail to begin seeing cocktail-making as an art form. I would say it asks you to start seeing it as chemistry meets high cuisine in a glass. The author uses a grid to introduce each season's best ingredients and what liquors go best with them. He gives you ideas for what flavors pair well and he gives you all kinds of recipes. He also gives you a list of what tools you will need to make drinks from beginner level through advanced. It also has PICTURES PICTURES PICTURES... a beautiful book with lovely lessons, great info and delicious recipes. Well written- a great read for someone who is interested in learning more about drink making from scratch- even a beginner with curiosity will get the basics, including history of the cocktail and info on various spirits. I wouldn't recommend it for someone who just wants a cocktail recipe book-- you'll be asked to buy WAY too many obscure and expensive liquors and ingredients for the new and inventive drink recipes provided! Get a basic book and once you feel bored, move on to something like this :)
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