subject: Adam Freeth's Professional Bartender Guide [print this page] Aimed at those who are thinking of doing a course on the subject or starting up their own business, this book offers expert advice on all aspects of bartending.
This title includes an introduction to the tools, equipment and glassware every good bartender needs kicks off the book followed by an in-depth list of common ingredients and a detailed step-by-step chapter covering all the basic techniques, such as the correct way to pour beer, layering, floating, sugar- or salt-frosting rims and garnishes.We then move on to The Bar, a chapter dedicated to the practicalities of running a bar: including stock taking, replenishing the bar, storing drinks, hygiene and how to serve drinks. A large part of the book is assigned to recipe development, with recipes for aperitifs, cocktails, mocktails, martinis, shooters and hot drinks, to include all the most popularly requested drinks.
Flair bartending (juggling bottles and the like) is also covered. Finally, a chapter entitled Good Bartending clarifies the role of the bartender, good customer service, alcohol awareness, dealing with drunks, and health and safety. So whether you're looking to improve your own skills or wishing to make a profession out of bartending, this book provides all the advice and answers you need.
Reviews:
I can't remember the last time I rated something as 5 star. This really deserves it.
Written by Adam Freeth, Managing Director of Shaker BarSchools, he has over a decade of experience in the bar industry. He has also appeared on TV as an authority on drinks and appeared in national and trade press according to his biography at www.shaker-uk.com
The book is perfect for someone interested in bar tending, it provides everything you could want to know from how to best serve the customers needs to how to keep your bar area running as smoothly as possible. It even tells you how many pens to carry; "One to keep, one to loose and one to give away." The book has several guides including pictures and clear explanations of the different tools a professional bar tender will need to use, types of glasses and their uses, a guide on how to create garnishes, how to serve wine, how to pull the perfect pint etc.
The book also includes a brief history and a well of information on bar tending and each type of alcoholic beverage for general interest or to amaze your customers with your product knowledge and be able to suggest drinks more effectively. The back of the book also includes an catalogue of the most popular cocktails to ensure you don't have to look them up when a customer orders one.
In sort, if you're interested in bar tending or making cocktails, professionally or at home, buy this book!
