Sublime
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three fundamental principles: maximize flavor, manipulate texture, and season confidently.
Susan Volland • Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors: The Home Cook’s Guide to New Techniques for Fresh Flavors
One: chill everything to just above freezing point — gin, Noilly Prat, lemon, glass and shaker. Two: fill a saucer with Noilly Prat and up-end the cocktail glass in it. About half an inch of the rim should be submerged. Three: fill the shaker with ice and then add the gin. Do not shake, rotate gently a couple of times. Four: take the glass from the
... See moreWilliam Boyd • The New Confessions
