The Bar Chef

Hardcover | October 15, 2013

byFrankie Solarik

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One of the world’s pre-eminent mixologists serves up the theatre, mystery and science behind his signature modern cocktails

Vanilla-and-hickory smoked Manhattan, anyone?

BarChef is a cocktail lounge on Queen Street West in Toronto. Dedicated to the art and science of the cocktail, its beauty lies in the colours and details behind the bar—from apothecary jars filled with bitters and syrups to bell jars and 100-pound blocks of ice. Owner Frankie Solarik holds court in his fedora, chipping ice, talking to patrons (a mix of rockers, hipsters, business people, locals and celebrities) and enjoying his craft thoroughly.

Solarik is a leading figure of the global cocktail renaissance. His book, The Bar Chef, explores the importance of engaging all the senses when creating modernist cocktails. Depth and balance—the ideas behind great wines, and great food and wine pairings—are vital to a magnificent drink. Chapters detail the elements of the set-up, the art and craft of mixology and, of course, include recipes for syrups, infusions, bitters and the cocktails themselves. A chapter for non-alcoholic drinks rounds out the book.

This book is aimed at adventurous mixologists, enthusiasts whowant to hone their skills and taste, and who want to experience something of Solarik’s genius at home. This book is neither comprehensive nor “general.” Rather, it is a carefully curated sampling of Solarik’s creations, featuring recipes that are challenging but achievable, and oh sodelicious.

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From the Publisher

One of the world’s pre-eminent mixologists serves up the theatre, mystery and science behind his signature modern cocktailsVanilla-and-hickory smoked Manhattan, anyone?BarChef is a cocktail lounge on Queen Street West in Toronto. Dedicated to the art and science of the cocktail, its beauty lies in the colours and details behind the bar...

Winner of many mixology competitions, FRANKIE SOLARIK has been credited with being the pioneer of the bar chef movement in Canada. His complex flavour compositions, involving precise techniques, have won him international acclaim. He has appeared on the Food Network, BNN and CBC, and he has been written about in such publications asTor...
Format:HardcoverDimensions:352 pages, 10 × 9 × 1.13 inPublished:October 15, 2013Publisher:HarperCollinsLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1443419036

ISBN - 13:9781443419031

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