By Karen Foley, Editors of Imbibe Magazine
This final consultant to American Cocktails collects greater than fifty drink recipes from around the united states, spanning 5 special areas (the South, the Northeast, the Midwest, the West, and the West Coast). every one recipe comes from one in all America's best bartenders, and features a little bit of background at the cocktail in addition to information regarding the original elements that pass into it. The beverages are either vintage and modern, frequently placing a clean and sleek twist on an iconic background drink, and every is a worldly, artisanal recipe that emphasizes the paintings of the cocktail.
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Extra resources for American Cocktail: 50 Recipes That Celebrate the Craft of Mixing Drinks From Coast to Coast
Indd 45 45 3/25/14 12:05 PM DONUTS AND HEALTH O ver the years, there has been some dissent regarding the donut’s role in a healthy diet. Writing in 1838, the prolific killjoy William Alcott deplored all cakes as “generally objectionable,” though he considered donuts among the least offensive of the bunch. ” On the other hand, the professors of medicine who penned the 1919 Diet in Health and Disease suggested that donuts be included in the diet of the United States Government Hospital for the Insane.
Zenker, a cookbook author and sometime chef to princes, pointed out that by that point, Krapfen had become a national dish. Those were the days, though, when the jam-filled treats were still special, whereas in Vienna today they’re as ubiquitous and common as Dunkin’ Donuts are in America. Google “Austria’s national dish” and Krapfen don’t even register. The papers don’t bother with seasonal donut shop reviews, and Carnival season passes without a single fried-pastry shooting contest. Nowadays, most Austrians will undoubtedly point to the Sacher torte as the national dessert.
When Europeans first arrived in the New World, one of their frustrations was that the flour milled from indigenous corn couldn’t be made into bread, in part because it lacked the gluten that yeast needs to do its heavy lifting. Eventually American cooks learned that when you mix certain chemicals (an alkali and an acid), carbon dioxide is produced. Depending on the exact chemicals, the alkali element was called pearlash (because it was derived from ashes) or saleratus (“aerating salt”). indd 38 3/25/14 12:05 PM buttermilk or another acid into one of these, add a little heat, and your cake would rise in a snap.
American Cocktail: 50 Recipes That Celebrate the Craft of Mixing Drinks From Coast to Coast by Karen Foley, Editors of Imbibe Magazine