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  • Cócteles 3 – Bullipedia
  • Cócteles 3 – Bullipedia
  • Cócteles 3 – Bullipedia
  • Cócteles 3 – Bullipedia
  • Cócteles 3 – Bullipedia
  • Cócteles 3 – Bullipedia
  • Cócteles 3 – Bullipedia
  • Cócteles 3 – Bullipedia

Cócteles, coctelería y bartenders. Recursos para elaborar cócteles: Productos no elaborados y elaborados (Volumen III)

60.00€

Cocktails, cocktail making and bartenders. Resources for cocktail making: elaborated and unelaborated products (Volume III)

Ferran Adrià and the elBullifoundation, with the invaluable collaboration of renowned cocktail making experts such as Javier de las Muelas and Simone Caporale, offer us a new volume of Bullipedia dedicated to cocktails, a third instalment to further an understanding of the resources that bartenders have at their disposal when creating and preparing cocktails.

 

584 pages long

230 x 330 mm

Hard cover

ISBN: 9788409234257

 

Unidades

The third volume of Cocktail Sapiens, forming part of the Bullipedia project, the first in a series of volumes addressing the specific resources, the products, techniques and elaborations, that are employed by the bartender when creating and making cocktails.

 

This is not a cocktail recipe book, but a manual that aims to provide the necessary expertise to enable the professional cocktail maker to understand the complexity behind each and every cocktail, focusing on gastronomic products and, in particular, on edible products.

 

We examine what these edible products are, and how they can be classified. Firstly, we look at unelaborated edible products (those that reach the hands of the bartender without having any modification of the organoleptic qualities that characterise them at origin). Then we turn our attention to elaborated edible products (those made by the food and drink industry for the bartender).

 

 

This study is especially directed towards the bartender, with the intention of encouraging the innovative attitude essential to this discipline. It is also practical for those professionals working with bartenders, who function as ambassadors for their cocktail making and work to ensure that customers enjoy an outstanding experience.

 

En esta sección os mostramos un pequeño resumen de cada capítulo del libro

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CHAPTER 1

THE COCKTAIL SAPIENS

This chapter summarises the overall Cocktail Sapiens project within the framework of Bullipedia. Firstly, we make a synthesis, summarising the two previous, already published, volumes, in order to place into context the next steps to be taken and offer extensive interdisciplinary knowledge about the key resources the bartender requires when preparing cocktails.   The ambition […]

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CHAPTER 2

FOCUSING ON OUR OBJECTIVE: THE COCKTAIL, AN ELABORATION TO SAVOUR

The next step in this volume is to focus the reader on a specific objective: an understanding of which resources the bartender needs to make cocktails. To undertake this task, we reflect on the cocktail, and what the discipline of cocktail making as an economic activity entails. Utilising the previous work carried out by the […]

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CHAPTER 3

LOOKING BACK ON VOLUME II: RESOURCES

In Volume II of Cocktail Sapiens, Cocktails, cocktail making and bartenders. How does a cocktail bar work?, we take a detailed look at resources. This issue is key for the overall understanding of their professional sector that bartenders must have. We re-examine Vol. II and offer a summary of what these resources are and how […]

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CHAPTER 4

WHAT ARE THE PRODUCTS USED BY A BARTENDER?

This chapter is fundamental for an understanding of the text that follows: what are bartender products, how can they be classified and how can they be understood in relation to the approach given?   It is therefore a question of understanding the concept of “product” from the perspective of the field of gastronomy and appreciating […]

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CHAPTER 5

EDIBLE PRODUCTS IN COCKTAIL MAKING: FROM “CLASSIC” COCKTAILS TO NEW TRENDS

This chapter carries out an analysis of the edible products most traditionally used in cocktail making, and is a basic reference model on which the study developed in this volume focuses.   Of course, when talking about edible products, we can turn our perspective to examining the creative, philosophical and economic position of bartenders and […]

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CHAPTER 6

TOWARDS AN UNDERSTANDING OF UNELABORATED PRODUCTS AND THEIR FUNCTION IN COCKTAIL MAKING

Once we have introduced the concept of products and, within this, edible products, we can then proceed to examine the two large sub-families that constitute edible products.   In this particular chapter we address unelaborated products, which we term using the acronym UP. What are they? How are they obtained? Where do they come from? […]

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CHAPTER 7

TOWARDS AN UNDERSTANDING OF ELABORATED PRODUCTS AND THEIR FUNCTION IN COCKTAIL MAKING

In this chapter we focus on elaborated products, which we term using the acronym EP. First of all, we contextualise this concept in order to understand what EPs are: Elaborations made by the food and drink industry. Then we compare them to those elaborations made by a bartender in a cocktail bar.   Subsequently, after […]

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CHAPTER 8

THE MOST WIDELY USED ELABORATED PRODUCTS IN COCKTAIL MAKING

This volume of Bullipedia dedicates its final chapter to an in-depth examination of the four large groupings of edible EPs that are essential to the discipline of cocktail making. By way of introduction, we devote particular attention to the essential products used by the bartender. Then, from the viewpoint of cocktail making as a specialist […]

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