J.M. Hirsch is a James Beard Award-winning food and travel writer. He is editorial director of Christopher Kimball's Milk Street, a Boston-based food media company with a 140,000-circulation print magazine, award-winning cookbooks and public television and radio shows that reach millions of viewers and listeners. His previous cookbooks include High Flavor, Low Labor and Beating the Lunchbox Blues. He is the former national food editor for The Associated Press and lives in New Hampshire with his son, husband and two cats.
...a detailed guide to demystify the process of cocktail making.
It's the kind of book that you'll want to leave out on your bar:
elegant and engaging with an art deco motif and lots of fascinating
charts on flavor profiles and useful techniques. But, best of all,
it's filled with dozens of enticing recipes begging for your
personal experimentation.--New Hampshire Magazine
[P]ractical, peppered with useful drink hacks and emphasizing drink
flavors (spicy, smoky, herbal, etc.). Enticing illustrations show
how the finished drinks should appear. The book is designed to be
friendly to home bartenders, but the cocktail recipes are solid,
and pros can glean some new tricks too.--Liquor.com
[T]he recipes: dozens of them, delicious and complex without being
effete, full of fresh flavors that, more often than not, will have
you saying to yourself, "Why didn't I ever think of mixing things
that way?"--Medium
A great read with an encyclopedic knowledge of cocktails that's
never too geeky or snobby. Hirsch has an unusual palate and dreams
up flavor combinations most of us never could.--The OC Register
Hirsch presents drinks in a 'language that we can taste.' You can
peruse the book for a primary liquor, like bourbon, and for a
dominant characteristic. So, for instance, if you want a refreshing
vodka drink or a warm bourbon tipple on a cold night, the book will
guide you.--The Associated Press
Lots of people are drinking at home during this unsettling era, but
they're getting a little bored with their same old, same old. Shake
Strain Done, from J.M. Hirsch, comes at just the right time to
break up the tedium. ... One of the nice things about Shake Strain
Done is that it groups recipes by flavor -- warm, refreshing,
sweet, sour, bitter, fruity, herbal, creamy, spicy, strong and
smoky --not only by the type of liquor. You don't need anything
fancy to make his drinks: as the title says, you simply shake (or
stir), strain when required, and sip.--The CulinaryWoman
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