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Product info

<p/><br></br><p><b> About the Book </b></p></br></br>A beautifully illustrated and comprehensive celebration of the classic Italian bitter liqueur details everything you need to know about buying, tasting, and enjoying amaro.<p/><br></br><p><b> Book Synopsis </b></p></br></br>Amaro, translated literally as "bitter," is an herbal liqueur traditionally enjoyed as a digestif. Delightfully complex and bittersweet, it's also used as an element in many modern cocktails and kitchen recipes. Cocktail designer, spirits writer, and amaro expert Matteo Zed explores amaro's fascinating history (from its origins in medieval alchemy to today's popular renaissance), botanical profiles, and remarkable natural properties. Zed showcases how best to use amaro behind the bar and in the kitchen, with recipes such as the Golden Mai Tai and Bitter Goat Cheese Risotto. Readers can browse the thorough buying guide with descriptions of bottles from Italy, Europe, and beyond. <p>A lovingly crafted tribute to an iconic Italian creation, <em>The Big Book of Amaro</em> is an essential experience for all of us with a passion for amaro, mixology, food culture, or all things Italian.</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>Aficionados of spirits that skew bitter, and are made from roots, barks, leaves, berries and flowers, will love this book.--Angela Hansberger "The Atlanta Journal-Constitution"<br><br>As the bar manager of The Court in Rome, Matteo Zed knows a thing or two about Italian drinking culture. In <em>The Big Book of Amaro</em>, he provides a comprehensive overview of the traditional bitter digestif.--Kate Malczewski "The Spirits Business"<br><br>There's an amaro renaissance going on worldwide and [Matteo Zed] helps it along, with his favorite ways to enjoy the spirit.--Florence Fabricant "The New York Times"<br><br>This guide by The Court's Matteo Zed is a beautifully illustrated history, celebration, and exploration of amaro. He takes you both behind the bar and into the kitchen to learn how to use this surprisingly versatile ingredient.--Lauren Wicks "Veranda"<br>

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