By Kara Newman
During this tasty little quantity, wine and spirits specialist Kara Newman deals forty two fail-safe recipes for making nice cocktails in batches, proving that no host desire ever spend the night trapped in the back of the bar. With recommendation on measuring and conversion options, useful tricks on balancing flavors, and lots of tips for getting ready prior to time, the delights of beverages often ready separately are simply duplicated on a bigger scale. Enriched with 24 colour pictures, this beneficial publication makes a profitable present for summer time enjoyable.
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Additional resources for Cocktails for a Crowd: More than 40 Recipes for Making Popular Drinks in Party-Pleasing Batches
W. Bell Rd. 101 N. 7th St. N. 19th Ave. 35 N. 35th Ave. E. Bell Rd. 51 2 29 40 3 W. Cactus Rd. 19 22 6 4 N. 12th St. 37 N. Central Ave. 8 10 E. Cactus Rd. 17 2 N. 7th St. Biltmore Fashion Park 5 8 7 9 E. Lincoln Dr. 10 11 12 17 15 18 16 21 22 26 24 27 25 31 34 35 33 13 W. Camelback Rd. 3 26 15 W. Thomas Rd. 20 23 17 W. Indian School Rd. 32 60 37 38 32 12 23 17 27 43 6 41 9 20 16 13 42 4 5 14 Schreiner’s Fine Sausage Seasons 52 Smeeks Candy Shop St. Francis T. Cook’s at the Royal Palms Resort and Spa Tammie Coe + MJ Bread Tarbell’s True Food Kitchen Tuck Shop The Vig The Vig Uptown Vincent on Camelback Windsor 31 17 30 36 Arcadia District 143 202 Phoenix Sky Harbor International Airport 40 28 E.
Want it in a burrito? Write down 3B. Eyeing the quesadilla? That’s 3Q. Christopher’s Restaurant & Crush Lounge, 2502 E. , Ste. com; Fusion; $$$. Hometown hero Christopher Gross got his start in the industry as a janitor in restaurant kitchens across Phoenix, and is today the chef and owner of what is considered one of the city’s best fine dining spots. indd 41 41 10/18/11 8:54 AM All-Star & Celebrity Chefs: Christopher Gross Christopher Gross is seen as a hometown hero because he learned the culinary arts in Los Angeles, London, and Paris, and then returned to Phoenix, where he grew up.
Minimalist stainless steel tables, a multicolored chalkboard menu, and large roll-up door that turns the restaurant into an indoor/outdoor space in nice weather, give St. Francis a trendy and urban attitude that doesn’t feel forced. It is edgy but hospitable. St. Francis is all about wood-fired, seasonal food and simple flavors, and the crisp on the outside, chewy on the inside brick oven bread is tied for my vote for best in town. Having worked for big names like Jean-Georges Vongerichten and Michael Richard, Chef Aaron Chamberlin delivers with his solid, honest-togoodness dishes like roasted chicken with parsnip, broccolini, and pomegranate in garlic sauce.