Jun 3, 2019
A discussion on some of Nick's favorite books on cocktails, cooking, and hospitality. Helping to round out and deepen the conversations between clients and farmers about how ingredients get turned into food.
Books discussed:
Alinea by Chef Grant Achatz
The Food Lab by Kenji Lopez-alt
Salt Fat Acid Heat by Camin Nosrat
I'm Just Here for the Drinks by Souther Teague
Bitters by Brad Thomas Parsons
Drunken Botanist by Amy Stewart
Waiter Rant by Steve Dublanica
Texas Cocktails by Nico Martini
New York Cocktails by Danny Mayer