Dave Arnold's philosophy is simple: if you think like a scientist, you can make better drinks. Liquid Intelligence takes readers behind the bar and into the lab, where Arnold tinkers with temperature, carbonation, sugar concentration and acidity in search of new ways to enhance classic cocktails, from bubble formation to the ideal sugar compound for a daiquiri. With innovative techniques-clarifying cloudy liquids using gelatins, chilling drinks with liquid nitrogen-and practical tips for making infused liquors and homemade bitters, Liquid Intelligence is for anyone eager to learn the hows and whys of a beautifully made drink.

About the Author
Dave Arnold is a food science writer, educator, and innovator. He hosts the radio show Cooking Issues and runs the high-tech cocktail bar Booker & Dax in New York's East Village, part of the Momofuku restaurant group. He has taught at the French Culinary Institute and at Harvard University and has appeared on Late Night with Jimmy Fallon and the Today show. In 2004 he founded the Museum of Food and Drink. He lives in New York City with his wife and two sons.

Reviews
"Cocktail enthusiasts and professionals alike will find insights and inspiration galore in Liquid Intelligence." -- Harold McGee
"... the simple classics are done with the precision that makes them hard to get wrong." -- The Independent


Awards
Winner of International Association of Culinary Professionals Cookbook Award 2015 and James Beard Foundation Book Award 2015.



Book Information
ISBN 9780393089035
Author Dave Arnold
Format Hardback
Page Count 416
Imprint WW Norton & Co
Publisher WW Norton & Co
Weight(grams) 1498g
Dimensions(mm) 262mm * 213mm * 30mm