The first part of the book is dedicated to the drink's creation and
extraction processes, both traditional and contemporary. The second
is a complete history of the beverage, from its origins in medieval
alchemy to today's popular renaissance. Further chapters explore
the liqueur's botanical profiles and natural properties, followed
by a thorough buying guide with descriptions of bottles from Italy,
Europe and beyond. Finally, 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. A lovingly crafted tribute
to a celebrated drink, The Big Book of Amaro is an eye-catching
triumph that will delight anyone with a passion for amaro,
mixology, food science or all things Italian.
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