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Brain Food

BRAIN FOOD

July 10, 2010

HOW TO BOOZE – EXQUISITE COCKTAILS AND UNSOUND ADVICE By Jordan Kaye & Marshall Altier
Image courtesy of HarperCollins Publishers/Cover Design by Robin Bilardello

Commonly prevailing wisdom says you shouldn’t drown your sorrows in a bottle. And, while we’re not advocating alcoholism as a solution, we do acknowledge that there are some times when you’re going to need a drink to properly mark life’s little moments. And the big ones too; both bad and good. You’ve got your perfect playlist to suit every mood, so, why not pick the right drink to fit each situation?

Unsure what that is? You won’t be after reading Marshal Altier and Jordan Kaye’s How to Booze-Exquisite Cocktails and Unsound Advice. Read this ultimately spirited life guide and amusing social commentary on finding the right drink for every situation and in no time you’ll be sipping the appropriate tipple to match your mood whether you’re catching up with old friends, coping with a bad blind date, engaged in a threesome, engaged in self-love, brunching, dining al fresco, meeting your future in-laws, and more.

This book came together thanks to a meeting of the minds. Kaye says, “Marshall and I had a great time writing this book. From the very beginning we shared a common sensibility, a common vision on what this project was about: bringing fantastic cocktails to a broad audience using our own distinctive brand of humor and imagination. We met at Tailor, where Marshall used to work, at a meeting set up by our agent Jessica Regal. And basically we wrote the book sitting at bars, cocktail spots, dives. And we had a great time. One benefit for me, as basically a home-grown cocktail guy, is that I have become just much, much better at making drinks after spending so much time with Marshall. But the project couldn’t have happened if we didn’t really share a specific sense of humor and aesthetic. More than anything I think that’s what made the book work.”

Some suggestions from Altier and Kaye

THE CLOSER
There are make or break moments in a relationship. In some relationships, it can feel like every moment is a make or break moment. But a real big one comes around eight weeks in. By this juncture, confidences have been made. Friends have been introduced. Family members have shared unsolicited points of view. Underwear has been removed – quite a number of times, Continue Reading…

Brain Food

IT’S SO EASY (AND FUN) DRINKING GREEN

March 19, 2010

Story By Sharon Festinger

Photo by Jerry Errico

Are green cocktails riding a trend or feeding a cause? Well, probably a bit of both. These days everyone seems to be in on the green action. There are, though, definite merits to making and drinking environmentally sound cocktails. If you’re selective about what foods you eat it would follow that you care what you ingest in liquid form, too. Enter Paul Abercrombie’s recent book, “Organic, Shaken and Stirred.”

The book has plenty of eye candy and it’s full of substance, too. The photography is lush and inviting and the recipes well organized, if a bit unexpected. The drinks were culled from bartenders and beverage directors from around the world. Continue Reading…

Brain Food, Columns

BRAIN FOOD

January 31, 2010

Eating And Drinking Our Way Through The Industry – One (or more) Books At A Time

Starting with our premiere issue of Inside F&B we’ve got a little gift for you. Lucky for you it’s the kind of gift that keeps giving – our Brain Food column. Here you’ll find an insider’s first look at the f&b related books hitting the market (and some we’re finally getting to). We’re sure you’ll want them on your bookshelves, kitchen counters and back bar too so you can refer to them over and over again.

Continue Reading…

Brain Food, Columns

BRAIN FOOD

January 29, 2010

Chocolate: A Love Story
65 Chocolate Dessert Recipes From Max Brenner’s Private Collection

By Max Brenner

Even the non-chocolate lovers among us will be enchanted by Max Brenner’s collection of 50 original recipes as set against bold illustrations which evoke a breadth of art styles from art deco those books our parents read in the 1970s and hid in their nightstands. The food photography which accompanies these recipes mirrors Brenner’s restaurant design and menu and is so realistic you expect to be able to dig a fork in and taste the oozing chocolate goodness.

Brenner shows a deep appreciation for the food that is associated with romance and fantasy, nostalgia and passion and it comes through in every recipe. It should come as little surprise that his inspiration for both the book and his career was, in part, a childhood passion for Roald Dahl’s book Charlie and the Chocolate Factory. As a child Brenner swore that someday he would find a river of chocolate and sail in it. Sounds great! And we think that thanks to this book someday is now.