30 DAYS OPEN PURCHASEDave Arnold holds a philosophy degree from Yale and a master's in performance sculpture from Columbia, which explains quite a lot about why this book looks the way it does. He ran the bar Booker & Dax at the back of Momofuku Ssäm Bar together with David Chang, named after his two sons, and treated it in practice as a laboratory. Liquid Intelligence applies measurable physics to drinks and covers ice and how it actually cools, clarification with enzymes and a centrifuge, carbonation, rapid infusion, liquid nitrogen and the glowing hot poker. 120 recipes and nearly 450 images, but it's the reasoning between the recipes that makes the book. It won both the James Beard Award for Best Beverage Book and IACP's Jane Grigson Award. Parts of the content require equipment you don't necessarily have at home, and Arnold is completely upfront about that. It does, however, teach you to make crystal-clear ice at home, clarify cloudy lime juice with enzymes, and nitro-muddle basil so it doesn't blacken.
Format: Hardcover
Number of pages: 416
Language: English
First published: 2014
