Synopsis
In the world of cocktails, using foraged plants and materials has recently become all the rage. Part recipe book, part guide, this volume dives into the sustainable practice of wild mixology, offering thirty original cocktail recipes, richly illustrated technical descriptions, and notes on natural ingredients. Herbs, berries, roots, and barks readers will learn how to source and process these all-natural ingredients by hand, and transform them into delicious, environmentally responsible drinks, such as a whiskey and rowan fruit cocktail, or gin enlivened with bay leaves, yarrow flower, and juniper. An easy-to-follow guide outlines user-friendly techniques for transforming wild ingredients into unique cocktails that boast a whole new range of tastes and flavours. Completed with a glossary of must-know terms for the aspiring wild mixologist, this book is the authoritative volume on the rising art of foraged cocktails.
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À propos de l?auteur
Wood*ing, founded in 2010 by Valeria Margherita Mosca, is the first and only food lab in the world that works exclusively with wild food. It offers cooking classes and courses on foraging, food conservation, and fermentation. Massimo Bottura was recently named best chef at the World s 50 Best Restaurants Awards. He is the author of Never Trust a Skinny Italian.
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