Drink Tank host Gibson Thomas, Publisher and Editor of Edible Marin & Wine Country, talks with Brad Thomas Parsons, author of Bitters, a Spirited History of a Classic Cure-All (Ten Speed, 2011).
Bitters recently won the International Association of Culinary Professionals’ Cookbook of the Year award in the category of wine, beer or spirits and is a nominee for the 2012 James Beard Foundation’s Cookbook of the Year in the beverage category (winners to be announced on May 4). Brad Thomas Parsons is a writer, blogger and food and cocktail enthusiast with a Master of Fine Arts in writing from Columbia University – and his book shows it. Informative, interesting and utterly enjoyable, the book is a history lesson in the American cocktail, as well as the aromatic cocktail bitters that are an essential ingredient in so many of them. In their interview, Brad and Gibson discuss the history of bitters, how they almost magically enhance cocktails, how you can make your own bitters using seasonal, local ingredients and even how to use them in cooking. Chinese-style takeout ribs with lacquered bitters glaze anyone?
Keep up with Brad Thomas Parsons at www.btparsons.com
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