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Cocktails with Bompas & Parr Hardcover – October 1, 2012

4.0 out of 5 stars 2 customer reviews

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Editorial Reviews


"[Cocktails with Bompas & Parr] will make you smart, able to comprehend the cocktail long before you reach for a shaker, and primed to mix a fine drink once you do."  —The New York Times

"The ultimate guide to some show stopping tricks and fascinating concoctions."  —Chilled Magazine 

"This is a delightful to read book, and is a wonderful inexpensive education in creating a perfect party with intriguing food and paired cocktails, with easy to follow instructions and great photo art." — Monsters and Critics.com

"Possibly my favorite book of the year...another essential bar book that will appeal to everyone."  — About.com Cocktails

About the Author

Sam Bompas and Harry Parr have blurred the boundaries between art and food since founding their company in 2007, by exhibiting at the Barbican, San Francisco Museum of Modern Art, and Salone Del Mobile; designing jellies with some of the world's leading architects; and inventing the world's first flavor-changing chewing gum. They have made custom jellies for Heston Blumenthal and Gordon Ramsay.

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Product Details

  • Hardcover: 160 pages
  • Publisher: Pavilion; 1st Ed. edition (October 1, 2012)
  • Language: English
  • ISBN-10: 1862059063
  • ISBN-13: 978-1862059061
  • Product Dimensions: 7.7 x 0.8 x 8.9 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #1,323,256 in Books (See Top 100 in Books)

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Top Customer Reviews

By Ian J. Parr on December 15, 2012
Format: Hardcover Verified Purchase
Sam Bompas and Harry Parr, of the U.K. company Bompas & Parr, take on cocktails with their own brand of spectacle and wit. This is no ordinary recipe book, and the reader may be alarmed at just how far this duo is willing to push the envelope. Some drinks include highly unusual ingredients, such as ether, gold leaf, methyl cellulose gel, and tobacco. Afterall, this is the team that created a vapor cloud of gin and tonic that could inebriate those that breathed it, and flooded a London estate with four metric tons of punch for guests to raft atop to drink. For the inexperienced, much of this book may be intimidating, but those seeking the innovative and bizarre will find plenty to delight. Some of this work may seem controversial to less tolerant readers. Several drinks incorporate a product called Buckfast Tonic Wine, which has stirred debate in Britain over alleged links to anti-social behavior and crime (Americans, think of it as a more potent version of Four Loko). Bompas and Parr even offer a recipe to recreate Buckfast at home. Another section of the book provides recipes for drinks to offer to children, though the reader should keep in mind that the legal drinking age in the U.K., with parental consent, is five years. The measures in the recipes are often presented in milliliters and fluid ounces (and occasionally larger units), yet there appears to be some discrepancy in the conversions. At times this may be due to a difference in meaning (U.S. gallon vs. Imperial gallon, for example), but at other times it just seems like inaccurate math. Fortunately, Bompas and Parr usually give their proportions in "parts" rather than distinct measures. Altogether, this is a terrific look at the potential of creativity in the cocktail world, exploring new frontiers in ingredients and techniques.Read more ›
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Format: Hardcover Verified Purchase
Fun and quirky! The Ice cream book is even better.
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