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Christiaan Röllich is the celebrated mixologist at Suzanne Goin and Carolyn Stine’s Los Angeles restaurants, so I anticipated a fantastic book even before I opened its pages. (I am the tiniest bit obsessed with Goin’s Sunday Suppers at Lucques.) Bar Chef does not disappoint. Röllich is as inspired by great ingredients as chefs are, and fresh, seasonal fruit and artisanal spirits abound in the drinks. I’ll just go ahead and say that this book is not for beginners, and it will likely require hunting down ingredients, but goodness, are the cocktails worth it!
An inviting handbook for cocktails rooted in classics and updated with a farm-to-glass ethos, from "one of LA’s most innovative mixologists" (Forbes).
Celebrated Los Angeles bartender Christiaan Röllich approaches a drink the way a master chef approaches a dish: he draws on high-quality seasonal ingredients to create cocktails for every occasion.
In Bar Chef, Röllich shares 100 original recipes for drinks that are as beautiful as they are delicious, including the Quixote (gin and grapefruit); a Kentucky Sour (bourbon and homemade cola syrup); Eggnog for the holidays; and Röllich’s signature drink, the Green Goddess (green tea vodka and cucumber with arugula, jalapeno, and absinthe), which has become a part of the language of LA.
Featuring easy-to-follow recipes for syrups, tinctures, liqueurs, and bitters with herbs, spices, and seasonal fruit, Röllich guides you through his creative process, demystifying the craft of cocktail making. With stunning color photography and the suave storytelling of your favorite bartender, Bar Chef will become a go-to bar book for home cooks and cocktail enthusiasts, inspiring and pleasing readers with every drink.
About the Author
Christiaan Röllich runs the bar program for the Lucques restaurant group, which includes A.O.C., Tavern, and Lucques. He has been featured in Vogue, Food & Wine, and Bon Appétit. Originally from the Netherlands, he lives in Los Angeles.
Carolynn Carreno is a James Beard Award–winning writer whose essays and feature stories have been published in the New York Times Magazine, Saveur, Gourmet, Bon Appétit, and Food & Wine, among other publications. She is the author of Bowls of Plenty.
With Christiaan Röllich as a guide you’ll be inspired to transform the seasonal ingredients at your local farmers’ into a spirited spice rack for ambitious and inventive cocktails. — Brad Thomas Parsons, author of Bitters and Amaro
Röllich’s forward-thinking approach produces some of the tastiest cocktails I have seen in a very long time. — Nina Compton, chef and co-owner, Compère Lapin
Christiaan’s style is a unique combination of European refinement and California farm-to-table. A welcome addition to my collection. — Neal Bodenheimer, owner, Cure and Cane & Table
I love having Christiaan guide me through the wide array of honest, creative, and delicious cocktails he whips up. — Aarón Sanchez
In this inspired collection of 100 original craft cocktail recipes, Röllich thinks about and creates cocktails like a chef. Röllich, who runs the bar program for the Lucques restaurant group in L.A., pairs fanciful flavorings from syrups, tinctures, juices, and bitters with a wide variety of spirits…Röllich, along with coauthor Carreno (Forks over Knives: Flavor!), writes with the authority and straightforward style of a working bartender…This refreshing collection is a must-have for those seeking a no-nonsense approach to making high-end drinks.