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Epicure - - EPICURE NEWS -

If mum is a home mixol­o­gist, get her a copy of Flo­ral Cock­tails, a recipe col­lec­tion of 40 flo­ralflavour­ed cock­tails. Flow­ers take cen­tre stage in the most de­lec­ta­ble drinks. From a sub­tle rose petal vodka to a heady honey­suckle syrup, adding a flo­ral liqueur, essence or syrup to a cock­tail brings a depth of flavour and com­plex­ity which will daz­zle and de­light. Writ­ten by Lot­tie Muir, the cre­ator of the Mid­night Apothe­cary pop-up cock­tail-rooftop bar in Lon­don, the book fea­tures nu­mer­ous ways to in­clude edible flow­ers in drinks. Recipes in­clude a Gorse Collins, which boasts a beau­ti­ful, del­i­cate almond and honey flavour, and a Ber­ried Trea­sure (in­spired by a French 75) us­ing Elder­flower Liqueur, gin, le­mon juice and Cham­pagne.

Pub­lished by Ry­land Peters & Small. Avail­able from bookde­pos­i­tory.com S$13.47

How does An­doni Aduriz get in­spired? What’s on Al­bert Ar­dia’s mind when he wakes up? What keeps Ana Ros cook­ing? If you’ve ever won­dered how the best chefs in the in­dus­try pur­sue cre­ative ex­cel­lence, get Dc-based hos­pi­tal­ity jour­nal­ist Rahim Kanani’s

A Weath of In­sight: The World’s Best Chefs on Cre­ativ­ity, Lead­er­ship and Per­fec­tion to dis­cover the an­swers. There’s a trove of fas­ci­nat­ing in­sights into the work­ings of the chefs’ minds (44 top toques). Each chap­ter fea­tures rel­e­vant sto­ries, culi­nary philoso­phies, restau­rant man­age­ment and ad­vice for as­pir­ing chefs.

Pub­lished by Black Truf­fle Press. Avail­able from Ama­zon.com. USD$42.95.

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