It’s the beginning of spring when vibrant stalks of rhubarb poke their heads out of the ground and wait for the sun to shine upon them. The rays brush-stroke them to brilliant pink or ruby red, all ready to show up at grocers and local farmers markets.

When I was a kid, there was a neighbor’s garden right up against the playground’s cyclone fence, with openings just big enough for small hands. We dared each other to reach through the fence, pull up a super-tart, underripe rhubarb stalk, and take a big bite. Ooooew! It is still one of my favorite prankster jokes to play on the non-rhubarb-savvy: “Hey, have you tried this cool new red celery? Isn’t it beautiful—here, try a bite!” Hee-hee.

Rhubarb stalks range in color from pale green, sometimes speckled with pink, to pink and bright red—color depends on the variety and is not a guide to quality or degree of sourness. Hot-house rhubarb is the first to come into the grocery stores, but it doesn’t have as big a flavor as our local commercial crop or that grown in backyards. The one thing to be cautious of is to be sure that only the stems are eaten and that any leaf is trimmed off as the leaf portion is poisonous.

Rhubarb has lent its tangy flavor to pies and applesauce over the years and is most commonly used in desserts. Strawberry–rhubarb is a classic flavor combo, especially baked up in pies. But I decided to put a little twist on that all-time Northwest dessert favorite—in Strawberry Rhubarb Filo Flower Cheesecakes. The filo flowers are easy to make and less intimidating for some than pie dough, and the ultra-thin leaves of filo dough are interesting to try working with if you never have. Lightly brushed with butter and sprinkled with finely minced walnuts and cinnamon sugar, the delicate petals of filo are filled with a creamy cheesecake batter, baked, and then topped with pleasingly tart compote of rhubarb and strawberries. Individual and elegant. This is a perfect recipe to print out for that Mother’s Day dinner you plan on whipping up this year!

On the savory side of things (rhubarb is not just for sweets!), I created a recipe for Pan-Roasted Halibut with Rhubarb Ginger Vinaigrette. The rhubarb is cooked till tender with a little sugar, fresh ginger and white wine vinegar then finished off with some cilantro and a touch of sambal; everything is whisked together with a splash of oil. This bright vinaigrette is a lovely foil for delicate Northwest halibut. Serve it with fresh asparagus and steamed basmati rice for a simple, spring dinner.

Pan Roasted Halibut with Rhubarb-Ginger Vinaigrette
Makes 4 servings

Vinaigrette

1/2 cup chopped fresh rhubarb
1/4 cup sugar
1/4 cup white wine or raspberry vinegar
2 teaspoons minced fresh ginger
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 – 1/2 teaspoon sambal oelek
2 tablespoons coarsely chopped fresh cilantro
1/3 cup vegetable or light olive oil
—————————

4 6- to 7-ounce boneless, skinless Pacific halibut fillet portions (ask for center cut)
kosher salt and fresh-cracked pepper
1 tablespoon vegetable oil
fresh cilantro sprigs for garnish

To make the vinaigrette: In a medium saucepan, combine rhubarb, sugar, vinegar, ginger and garlic, and cook over medium heat until rhubarb is tender, about 4 to 5 minutes. Cool to room temperature.

In a medium bowl, whisk together mustard, salt, sambal, and chopped cilantro. Whisk in the cooled rhubarb mixture. Then gradually whisk in the oil, emulsifying the vinaigrette. Set aside at room temperature while you are preparing the fish.

Preheat oven to 425 degrees F.

Season halibut on both sides with kosher salt and fresh-cracked pepper to taste.

In a large, ovenproof, nonstick skillet, heat 1 tablespoon oil over moderately high heat until very hot but not smoking. Add halibut and sear until golden on the first side, about 1 – 2 minutes. Turn fillets, and cook about 1 – 2 minutes more, until golden on second side.

Place skillet in oven and finish cooking fish until just done (no longer translucent in center), about 4 – 8 minutes, depending on thickness of fish.

Place halibut portions on serving plates, top with the vinaigrette and garnish with cilantro sprigs.
©2009 by Kathy Casey Food Studios®

Strawberry Rhubarb Filo Flower Cheesecakes
Makes 8 servings

Compote

2 cups 1 1/2-inch-diced fresh rhubarb (about 1/2 to 3/4 pound)
1/2 cup sugar
1/2 cup sliced strawberries

Cheesecake batter

12 ounces cream cheese
6 tablespoons sugar
1 tablespoon flour
2 eggs
1 1/2 teaspoons vanilla extract
1/4 cup sour cream
1 teaspoon grated lemon zest
————————————————-

1/3 cup finely minced walnuts
1/2 cup sugar
3/4 teaspoon cinnamon
6 tablespoons butter
8 (12-inch x 17-inch) sheets Apollo filo dough (If frozen, allow 5 hours at room temperature or 24 hours in the refrigerator to thaw.)

To make the rhubarb compote: In a 10-inch sauté pan combine the rhubarb and sugar. Bring to a simmer over medium heat and let cook about 10 minutes or until rhubarb is tender, occasionally stirring gently. Let cool to room temperature, then fold in strawberries. Refrigerate till needed. (This can be made up to 2 days in advance.)

To make cheesecake batter: Using a mixer, cream the cream cheese, sugar, and flour in a medium bowl. Then blend in the eggs, vanilla, sour cream and lemon zest. Mix until creamy and smooth. Set aside.

To assemble and bake filo flowers: Preheat oven to 325 degrees F. In a small bowl, mix together the walnuts, sugar and cinnamon, and set aside. Melt the butter and set aside but keep warm. Spray 8 muffin tin compartments generously with cooking spray and set aside.

If you’ve never worked with filo dough, read the instructions on the box to acquaint yourself with it. Whenever working with filo, work quickly and cover any pieces you’re not working on at that moment with a piece of plastic wrap and then a damp towel.

Stack the filo sheets on a clean dry surface. With a sharp knife make 2 cuts crosswise and 1 lengthwise to make 6 squares out of each sheet. (You should have a total of 48 squares.) Stack the squares up to make one pile and cover as described above.

Make the filo flowers one at a time. Place one filo square on a clean work surface. Using a pastry brush, brush filo very lightly with the melted butter. Sprinkle with 1 level teaspoon of walnut-sugar mixture. Place another filo square on top. Butter and sprinkle as before. Repeat this method, stacking filo, buttering and sugaring, until you have 6 layers. Butter the top of the 6th layer, but do not sprinkle with sugar mixture.

As soon as you finish a filo stack, place it into the pan-sprayed muffin tin. Shape filo, pressing in the sides to form a cup-like liner, then puff out the top like flower petals. Repeat to make eight filo flowers.

Carefully fill each filo flower with 1/4 cup of the cheesecake batter. Place on center rack in preheated oven. Bake 20 to 22 minutes until cheesecake is puffy and filo is golden brown. Remove from oven and let cool in pan 10 minutes. Then carefully lift out each one to a platter. Let cool until barely warm, then top cheesecake with rhubarb compote, evenly dividing it among the pastries. Serve barely warm or, if refrigerated, bring to room temperature just before serving. ©2009 by Kathy Casey Food Studios®

Los Angeles, San Francisco and Seattle Judges Select

Best West Coast Wines for Oysters

“Oysters are a celebration…romantic, sexy, luminous…The right wine makes them even more so.” Sheila Lukins

41 oyster-loving food and wine writers, restaurateurs, retailers and oyster growers convened at the Water Grill in Los Angeles, Sutro’s at the Cliff House in San Francisco, and Anthony’s HomePort at Shilshole Bay in Seattle to select five crisp sauvignon blancs, four lively, refreshing pinot gris and one oyster-friendly blend as equal winners of the month-long 2009 Pacific Coast Oyster Wine Competition—the popular annual dating service to find the best West Coast wine matches for oysters. Few wines go with oysters, a vibrant combination of minerals, sweetness and the sea. That is why oyster lovers are eager to learn which wines will receive the prestigious 2009 “Oyster Award”, a framed golden oyster medallion.

Taylor Shellfish Farms of Shelton, Washington, sponsor of the Competition, invited West Coast wineries to submit their best “oysters wines”, typically dry, crisp, clean-finishing white wines. The competition is organized and produced by its founder Jon Rowley. Each wine is blind-tasted with at least one Kumamoto oyster. The judge chews the oyster well, sips the wine and rates the “bliss factor”, the wine’s affinity with the oyster. In a weeklong Preliminary Judging in Anthony’s HomePort at Shilshole Bay in Seattle, five veteran Preliminary Judges consumed over 1200 “Kumos” in narrowing the contenders to 20 finalists. Scores from the 41 judges in the three-city final judging panels were combined to determine the 2009 “Oyster Award” winners. Taylor Shellfish Farms is pleased to announce and congratulate the 2009 “Oyster Award” recipients (listed alphabetically):

Airfield Estates 08 Thunderbolt Sauvignon Blanc (WA)

Anne Amie Vineyards Cuvee A Amrita 07 White Wine (OR) 

Cedergreen Cellars 07 Sauvignon Blanc (WA)

**Chateau Ste, Michelle 08 Pinot Gris (WA)

*Covey Run 07 Pinot Grigio (WA)

Hogue Cellars 08 Pinot Grigio (WA)

**Kenwood 07 Reserve Sauvignon Blanc (CA)

**Robledo Family Winery “Seven Brothers” 07 Sauvignon Blanc (CA)

Rutherford  Ranch 07 Sauvignon Blanc (CA)

*Sweet Cheeks Winery 08 Pinot Gris (OR)

*Prior “Oyster Award” winner.

**Multiple prior “Oyster Awards”.

With oysters on the half shell enjoying increasing nationwide popularity, Oyster Award winners receive immediate and substantial sales benefits. “The search for wines to go with oysters adds to the excitement of and culture of oysters”, says Taylor President, Bill Taylor. “It’s good for the Oyster, it’s good for the growers; it’s good for the wineries: it’s good for the restaurants that sell oysters and it’s good for oyster-loving consumers.”

Some of the judges claim they have the best job in all of food and wine: Amy Albert, Associate Senior Editor of Bon Appetit and avid surfer says, “Anticipating this judging is like having Rolling Stones concert tickets or catching a great wave.” “I wait all year for this”, says long-time Los Angeles judge, LA Weekly restaurant critic and 2007 Pulitzer winner, Jonathan Gold. “This is my favorite wine competition!” says Dr. Robert Small, who produces the Los Angeles International Wine & Spirits Competition.

Taylor Shellfish Farms, based in Shelton, WA is a fifth generation, family-owned company producing manila clams, Mediterranean mussels, geoduck and, oysters and shellfish seed for national and international markets. For information on Taylor Shellfish Farms go to www.taylorshellfish.com. For further information on the Pacific Coast Oyster Wine Competition go to www.oysterwine.com

2 1/4 oz. Cruzan Single Barrel Estate Rum
1/2 oz. Clement Creole Shrubb
1/4 oz. Captain Morgan 100
2 dashes Fee Bros. Peach bitters
2 dashes angostura bitters
8-10 mint leaves
1 Demerara Sugar Cube

Salt is the universal seasoning—it makes flavors pop and go “Wow!” Salt brings out other tastes, even sweetness! All creatures like to eat salt—except, as we know in the Northwest, NOT slugs!

Salt is either mined from ancient, now dry, salt lake deposits or evaporated from sea water. There are many varieties. Refined table salt has additives to keep it flowing freely and iodine to ensure thyroid gland health in inland areas. Kosher salt is additive-free; and chefs appreciate its coarse-grained texture. Pickling salt contains no additives, which could cloud the pickle brine. Less refined, rock salt retains more minerals; it’s used in making ice-cream, baking potatoes, and nesting baked oysters in pans.

Hand-collected from coastal France, sel gris, also called grey or Celtic salt, is moist and unrefined; its pale color comes from the salt flats clay. During evaporation, a light film forms on top; this is fleur de sel, considered the “champagne” of salts.

‘Alaea is the traditional Hawaiian table salt; this sea salt gets its natural color from volcanic red clay. Danish smoked salt is flavored by the woods used when the evaporation is done over an open fire.

Looking for big flavor—but from natural products—today’s consumers want gourmet salts from both culinary and health standpoints. And SaltWorks™, Inc., based in the Seattle area, does all–natural very well. The company buys directly from the farmers who produce the salt and imports it without a middleman. Founded in 2002 by owner Mark Zoske, SaltWorks now sells over 10 million pounds of sea salt a year. The company’s Artisan Salt Co. retail brand offers more than 30 varieties of salt and is available in hundreds of high–end retailers across the country.Salt can headline a menu item, such as in Chinese Salt & Pepper Squid or Whole Snapper Baked in a Salt Crust. We love to sprinkle a little salt in salads before tossing; it’s a natural with hard-boiled eggs; and, heaven knows, we all love our salty snacks. We even enjoy it with our drinks—from a simple Salty Dog to the very popular Margarita.

Brining has become very trendy for flavoring food and keeping meats moist. My recipe for Pacific Rim Style Brine for Salmon for the Grill is an easy way to try out brining—once the sun comes out—perhaps for your first cookout of the season. 

Pacific Rim Style Brine for Salmon for the Grill

Makes about 1 quart of brine

3 tablespoons kosher salt
1/2 cup, packed, light brown sugar
4 cups water
1/2 cup soy sauce
2 tablespoons finely minced fresh garlic
2 tablespoons finely minced fresh ginger

To prepare the brine: Add salt and brown sugar to water and mix until dissolved. Stir in remaining ingredients. Refrigerate unused brine for up to 10 days.

To brine and cook fish: Place salmon in brine, enough to totally cover fish. If needed to keep it submerged, weight down salmon by placing a plate or plastic bag filled with water on top of fish. Marinate fish in brine, refrigerated, for 3 to 4 hours only; DO NOT OVER-BRINE FISH! Remove fish from brine and lightly rinse off with cold water. Throw away used brine immediately!

Refrigerate fish, covered, till ready to cook. Grill the fish in your usual way, but do not salt the fish. Taste after cooking to see if salt is needed—it probably won’t be.

Chef’s Note: This brine is also great for brining chicken breasts, scallops or pork chops.

Copyright ^©2009 by Kathy Casey Food Studios^®

Absinthe is making quite a comeback now that it can be sold again in the United States.

My friend Gwydion Stone, owner and distiller of Gnostalgic Spirits, Ltd., in Seattle and the founder of the Wormwood Society, has launched a new absinthe, Marteau, Absinthe de la Belle Époque. It is available in select bars and liquor stores in Washington, Oregon, and Louisiana, with Colorado, Idaho, California, and New York soon joining the list. Marteau can be ordered online from DrinkUpNY.com.

And I love the Marteau packaging! It completely captures the look of the prestigious absinthes of the 19^th century. For more information, see the Marteau website.

Of course, Gwydion has created an original signature cocktail (see below) to show off the exemplary blendability of Marteau. The flavor of the absinthe is elusive, slinking sexily around the edges of your palate.

Here are some fun photos from an event the Wormwood society put on here at Kathy Casey Food Studios to celebrate the freedom to enjoy all things Absinthe!

My special twist on the classic way to drink Absinthe. Instead of a sugar cube, I poured the ice water over a pouf of cotton candy! Garnished with a green mermaid swizzle stick, of course.

Mephisto

Makes 1 cocktail 

2 1⁄2 oz dry gin

1⁄2 oz sweet vermouth

1⁄2 oz dry vermouth

2 dashes orange bitters

1 barspoon each: Marteau absinthe, simple syrup and Scotch whisky (keep it subtle!)

Stir all in a well-iced tumbler, strain into a chilled cocktail glass, garnish with a lemon twist.

Cocktail created by Gwydion Stone

It’s the day we’ve all been waiting for… The Great Meatball Event is happening this Sunday, April 19th at the Renton IKEA from 1pm-3pm! We received loads of entries to win the coveted prize of The Greatest Meatball Recipe (along with a $2,500 gift basket from the IKEA kitchen department, my FAVORITE place to shop). From Asian to Swedish, even some vegetarian, we got all kinds of fun recipes. But after tasting many, many meatballs we got narrowed it down to the top three, with only one to claim the top prize. The top three winners are: (recipes follow)

1st Place: Lamb and Chutney Meatballs
Submitted by Dave Hancock, Seattle
Makes about 20 appetizer size meatballs

1 lb ground lamb
1/2 cup minced shallot
1/2 tsp Worcestershire sauce
1 Tbsp soy sauce
1 clove garlic, minced
1/8 tsp cayenne (optional)
2 Tbsp prepared chutney (mango or apricot*)
1 tsp curry powder
1 Tbsp olive paste (Tapenade) or diced Kalamata olives
1 Tbsp chopped parsley 
1 tsp salt
1/2 tsp black pepper
Garnish: chopped parsley and extra chutney for dipping if desired

Preheat oven to 350.
Spray a rimmed baking sheet with cooking spray. Combine ingredients together, mix with clean dry hands until everything is incorporated.  Shape into 1 1/2-inch balls using a heaping tablespoon and place apart for even cooking.

Bake for about 18 – 20 minutes. Garnish with chopped fresh parsley, and serve with a side dish of Mango chutney for dipping.  Recipe by Dave Hancock

*Chutney is available in the condiment or Indian section of well-stocked grocers.

2nd Place:  Albondigas con Queso (Mexican Meatballs with Cheese)
Submitted by Heather Jones, Shorline

Makes 25 – 30 appetizer size meatballs 

Meatballs
1 lb ground beef
1/4 cup plain bread crumbs
1 egg
1 Tbsp Tapatio hot sauce (or substitute your favorite hot sauce)
2 tsp fresh lime juice
1/2 tsp ground cumin
1/4 tsp black pepper
1 tsp kosher salt
1/2 tsp garlic powder
1/2 cup crumbled cotija cheese* 
Garnish: chopped cilantro, lime wedges and shots of tequila

Dipping Sauce
1/2 cup plain yogurt
zest and juice of 1/2 lime
1 Tbsp silver Tequila 

Preheat oven to 375. 

To make the meatballs: spray a rimmed baking sheet with cooking spray. Combine meatball ingredients together, mix with clean dry hands until everything is incorporated.  Shape into 1 1/2-inch balls using a heaping tablespoon and place apart for even cooking. Bake for about 15-18 minutes.

Meanwhile make the dipping sauce: combine the sauce ingredients together in a small bowl. 
To serve: sprinkle the meatballs with cilantro and serve dipping sauce on the side. If serving with tequila serve with lime wedges. Recipe by Heather Jones

 *Cojita cheese can be found at Latin grocers or in well stocked grocery stores. You can also substitute queso fresco.

3rd place: Spicy Asian Meatball Wraps
Submitted by Margie Ness, Bellevue

Makes 22-24 appetizer portions

Meatballs
1 lb ground chicken
3 Tbsp soy sauce
1 tsp rice wine vinegar
2 1/2 Tbsp brown sugar
1 1/2 tsp cornstarch
1/2 cup chopped mushrooms
1/2 cup chopped water chestnuts, well drained
1/2 cup grated carrot
3 Tbsp thinly sliced green onion
1 tsp minced fresh garlic
1 tsp minced fresh ginger

Sauce
1/4 cup brown sugar
1/2 cup water
2 Tbsp rice wine vinegar
2 Tbsp Ketchup
2 Tbsp soy sauce
1 Tbsp lemon juice
1/4 tsp sesame oil
1 Tbsp Asian hot mustard*
1 1/2 tsp minced fresh garlic
1 1/2 tsp red chili paste (sambal) 

For assembly
1 package cellophane noodles, (prepared as directed on package)
12 bib lettuce leaves, torn in half  (or small hearts of romaine)
1/3 cup sliced green onion
1/3 cup chopped cashews (optional)  

Preheat oven to 400.  
To make the meatballs: spray a rimmed baking sheet with cooking spray. Combine meatball ingredients together, mix with clean dry hands until everything is incorporated.  Shape into 1 1/2-inch balls using a heaping tablespoon and place apart for even cooking. Bake for about 12-14 minutes.

Meanwhile make the dipping sauce: in a small bowl dissolve the sugar in the water and vinegar. Then add the remaining sauce ingredients and mix.

To serve: place a pinch of cooked noodles in lettuce cup, top with a meatball, drizzle with sauce and sprinkle with green onions and cashews – roll up and enjoy! Recipe by Margie Ness

*To make Chinese style hot mustard mix dry mustard with water until paste like.

Easter is such a festive holiday – it is religious to some and a welcoming of spring to others. In the days past it was a time for new pastel dresses and flowery hats and shiny patent shoes.

The egg hunt is still my favorite! But what to do with all those found eggs?? Egg Salad Sandwiches, Deviled Eggs (my favorite recipe is below!), Cobb Salad, Potato or Pasta Salad.

Follow the egg hunt with a delicious brunch on this special Sunday enjoyed with your favorite friends and family.

For your brunch be sure to pick a menu that includes items you can make in advance so that you can enjoy the day. Buffet is the way to go! Set out a beautiful fruit salad drizzled with fresh lime juice mixed with a little honey and spike with some chopped mint. Accompany with Denver Breakfast Bake for a Crowd (a baked savory bread pudding like dish that you can prep the day beore and bake the morning of your party) and some grilled, fresh, first of the season asparagus. Quick, easy and delicious! Then move on to an afternoon of lounging conversation – what a way to welcome the coming of spring.

And for those celebrating the Jewish holiday of Passover this week my friend Jamie Peha has these suggestions for brunch: Matzo Brei (said Bry) A traditional dish for Passover brunch, this easy egg and matzo fry can be made sweet, topped with cinnamon sugar or jelly, or savory, with additions of your favorite vegetables and fresh herbs or or Farfel (Matzoh and egg dumplings – deep fried and served with Syrup or cinammon/sugar). Check out Martha Stewart for some great passover brunch ideas on her site.

“Denver” Breakfast Bake for a Crowd
serves 6 – 8

2 Tbsp. butter or olive oil
3/4 cup diced onion
1 1/2 cups chopped, mixed red and green bell peppers
1 Tbsp. minced fresh garlic
8 eggs
3 cups half & half
1 tsp. salt
1/4 tsp. black pepper
8 cups 1-inch-diced hearty French bread
1 1/2 cups chopped ham
2 cups (8 ounces) coarsely grated cheddar cheese
1/2 cup grated Parmesan cheese

In a large sauté pan heat the butter or olive oil over medium-high heat. Add the onions and peppers and sauté until three-quarters cooked, about 4 minutes. Add the garlic and cook for 30 seconds more. Remove from heat and set aside.

In a large bowl whisk together the eggs, half & half, salt and pepper until well combined. Add the bread, ham, cooled vegetable mixture, cheddar cheese and half of the Parmesan cheese. Place in an 11 x 13-inch baking pan. Sprinkle the remaining Parmesan over the top, and let sit, refrigerated, at least 1 hour or preferably overnight, so that bread soaks up egg mixture.

When ready to serve, bake in a preheated 350-degree oven for approximately 45 – 50 minutes or until puffy and golden and a knife inserted in the center comes out clean.
© 2009 Kathy Casey Food Studios

Chipotle Deviled Eggs
Makes 24 stuffed eggs

1 dozen large eggs

3 tablespoons regular or low-fat sour cream

3 tablespoons mayonnaise

1/2 teaspoon salt

1/2 teaspoon Dijon mustard, optional

1 to 2 tablespoons chipotle chile purée*

1 teaspoon minced garlic

2 tablespoons very thinly sliced green onion

Topping

1/2 cup diced (1/4-inch) tomatoes

1 tablespoon minced white onion

2 tablespoons minced fresh cilantro

1 to 2 teaspoons chipotle chile purée*

Place eggs in a saucepan and cover with cool water to 1 inch above eggs. Bring to a boil over medium-high heat, then 10 minutes. After eggs have cooked for 10 minutes, remove from the heat and run cool water over them. When eggs are cool, carefully peel under running water.

Cut the eggs in half lengthwise and remove the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

Mash the yolks to a smooth consistency with a fork or potato masher. Mix in the sour cream, mayonnaise, salt, mustard, 1 to 2 tablespoons chipotle purée, and garlic until smooth. Stir in the green onions. Spoon the yolk mixture into a pastry bag fitted with a plain or large star tip and then squeeze (pipe) the mixture evenly into the egg white halves.

To make the topping: In a small bowl, mix together tomatoes, onion, cilantro, and chipotle purée. Top each egg half with 1 teaspoon of the tomato mixture.

*To make chipotle purée: Place 1 can of chipotle peppers in adobo sauce in blender and purée until smooth. Freeze any remaining purée for another use.

Recipe from Dishing with Kathy Casey: Food, Fun & Cocktails from Seattle’s Culinary Diva, Sasquatch Books, Seattle. Copyright © 2002 by Kathy Casey.

The King of Cocktails Dale Degroff has just recently published his second book and it is a must-have at any one’s bar. The Essential Cocktail (Clarkson Potter, 2008), covers it all — from Slings to Sidecars. Anyone from professional bartenders to at home drink-makers is sure to take something away from this beautiful book. Eloquently written with gorgeous photography, the book is dedicated to the essentials of all cocktails, classic and modern.  This book highlights the importance for bartenders to understand the essential, classic techniques and skills of drink-making.

The Essential Cocktail is available in stores and through online sources such as Amazon.com.