Monthly Archives October 2014

I used to say and I still do, that cooking in all its glory is 30% ingredients and 70% technique. The best ingredients can be transformed to crap with bad techniques and mediocre ingredients to gold with great technique. Imagine tiling your floors. You have no technique, but you did buy the best tiles at the store. How do you thing this will end up? Well not good... Same goes with other aspects of cooking, like let's say mixology. You start with the best spirits, nice shiny expensive tools, but you have no idea how to properly make a cocktail, or even worse you think you know, but you don't. Well, you need a guide for that. I know what you are thinking right this moment: 'Another bar book? Again?". Yes, but this is not the first time I write about bar books and try to convince you that this is the best one. All I have reviewed are amazing. Then what makes this one unique? Three things, the author, the content and the photographer.

With every fall, a very regular reoccurrence is the craze with pumpkin and the accompanying spice mixture dabbed as Pumpkin Spice. There is however another fruit that is equally (if not better) than pumpkin, but because we access it year around, we tend to neglect it. It is the apple. Although varieties like, fuji, gala and macintosh are available year around there are some of them like the honeycrisp, are only available for a small window between later September and early November. That is the regular season for the apples, and we have to honor them along side Johnny Appleseed, the man who solely is responsible for the spread of apples across America. Let's make a cocktail to celebrate the apple season.