Bartender's Handbook by Gabriella Baiguera and Umberto Caselli

Bartender's Handbook, by Gabriella Baiguera and Umberto Caselli, is the perfect cookbook for the connoisseur of aperitifs, after dinners, long and short drinks and everything related to the art of mixing. This is accompanied by appetizers, finger foods and real dishes to match.

THE RITUAL OF THE APERITIF

Although the ritual of the aperitif is now part of our custom, it is never easy to move with ease between the 'great classics' (Daiquiri, Manhattan, Negroni, etc.) and the new proposals, born and bred on either side of the Atlantic.

THE IBA CLASSIFICATION

Thus in the book Handbook of the Bartender flow, specially photographed, cocktails of all kinds, to which we are duly 'initiated' without secrets. The authors follow the official classification of theIBA (International Bartender's Association), dividing the drinks into three macro sections: The Unforgettables; The Contemporary Classics; and The New Era Drink.

FROM PROHIBITION TO THE PRESENT DAY

In the opening of the work space is given to history, with a brief but documented chronicle in pictures from Prohibition to the present day; then here are the legendary bars and the protagonists of bartending (with a focus on shaker virtuosos); finally, there are tabs devoted to spirits and liqueurs, but also to juices, juices, centrifuges and other ingredients-basics.