It's no longer good enough to come out with a generic guide to cocktails. You need to have an angle. Four of the latest cocktail books focus on the following: wine cocktails, appetizer recipes specifically for cocktails, cocktail culture, and cocktails from Danny Meyer's restaurants. A brief overview of the pros and cons of each, below.
Mix Shake Stir: Recipes from Danny Meyer's Acclaimed New York City Restaurants($19.79)
Foreword by Danny Meyer
Pros: Big and splashy color photos, large fonts, index allows readers to search by spirit (vodka, gin, tequila, etc.). Very much a coffee table book, ideal for picture browsing.
Cons: Table of contents organizes drinks into vague (not especially useful) categories like "inspired flavors" and "casual libations." Good thing they have an index.
Bixology: Cocktails, Culture, and a Guide to the Good Life ($10.17)
By Eve O'Neill and Doug "Bix" Biederbeck
Pros: Cute little brown hardcover from the folks at Bay Area supper club Bix. Very fun, with loads of trivia, lists, and tips (not unlike Schott's Food & Drink Miscellany).
Cons: Sometimes strays a wee bit from food and drink, as in dedicating five pages to "Five Essential Jazz Albums."
Sips & Apps: Classic and Contemporary Recipes for Coctktails and Appetizers($13.57)
By Kathy Casey
Pros: Features some unusual cocktail categories (like liquid desserts, which includes a tasty-sounding "Berry Orange Creamsicle"); sources of hard-to-find ingredients are listed at the end of the book.
Cons: Very little attempt to bridge the drinking and the eating (no pairing suggestions); appetizer recipes are designed for large batches (Sicilian mini meatball recipe "makes 56," for example).
Wine Cocktails: 50 Stylish Sippers That Show Off Your Reds, Whites, and Rosés($10.15)
By A.J. Rathbun
Cons: Short at 96 pages.
by James Oliver Cury
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