Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $4.97 shipping
+ $3.99 shipping
Bitterman's Field Guide to Bitters & Amari: 500 Bitters; 50 Amari; 123 Recipes for Cocktails, Food & Homemade Bitters Paperback – October 27, 2015
|New from||Used from|
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
About the Author
Mark Bitterman’s pursuit of bitters started as a child with a surreptitious sip at a family cocktail party. The spicy-bitter-sweet-stinging taste sparked a lifelong wanderlust for flavor. Decades later Bitterman opened the Meadow and began selling the largest selection of bitters in the world at all three locations. A renowned ingredient expert, Bitterman won a James Beard Award for his first book, Salted. He has been featured in the New York Times, Splendid Table, Food & Wine, Bizarre Foods, and countless other media. It has been speculated that Bitterman’s family name, which has Ashkenazic roots in Bulgaria, proves that bitters is in his DNA.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
First, the DIY part. This offers recipes similar to Parsons's, but probably fewer. That said, it takes a more playful and experimental approach to each recipe. Instead of a monolithic block of instructions, each recipe gives a framework of supporting and bittering botanicals, then offers a variety of different choices for the main flavoring. Clearly, if Bitterman suggests a half-dozen variations on a theme, you're welcome to come up with your own, as well. This section describes the qualities of the bittering agents used, but says little about the supporting cast of characters - you're on your own to learn about them elsewhere, often by trying his recipes.
The next big sections demonstrate use of bitters not just in a range of cocktails, but in all kinds of recipes from fried chicken to ice cream sandwiches! I'm curious to try a few of the recipes, but some seem a bit out-there. Then, the book ends with evaluations of a whole host of bitters and amari, as rated by Bitterman and his friends. I haven't tried nearly the number that he, as a retailer, has tried, but mostly agree with the rankings offered. I have to differ regarding Fee brothers cherry bitters, however. Although this book ranks it highly and I like other Fee bitters, I found the cherry flavor one-dimensional and overpoweringly artificial - the only bitters I ever threw out unused.
Parsons is still my favorite book on the topic - but this is a close second.