About this Event
"As essential to the home bartender as his book Ratio was to home cooks." —J. Kenji López-Alt, author of Food Lab
New York Times bestselling author Michael Ruhlman celebrates the launch of his delightful back-to-basics cocktail book, in conversation with illustrator Marcella Kriebel.
PLEASE NOTE: This free event is first come, first served; RSVPs are encouraged. Seating is limited. Doors open at 5:30 pm. Can't attend?
New York Times bestselling author Michael Ruhlman applies the principles of his innovative book Ratio—about the relationships of ingredients to each other—in this delightful back-to-basics cocktail book, sharing the simple recipes and fundamental techniques that make for delicious and satisfying libations.
Did you know that a Gimlet, a Daiquiri, and a Bee’s Knees are the same cocktail? As are a Cosmopolitan, a Margarita, and a Sidecar. When hosting a party wouldn’t you enjoy saying to your guests, “Would you care for a Boulevardier, perhaps, or a Negroni?” These, too, are the same cocktail, substituting one ingredient for another. Or if you’d like to be able to shake up a batch of whiskey sours for a party of eight in fewer than two minutes, then read on.
As Michael Ruhlman explains, our most popular cocktails are really ratios—proportions of one ingredient relative to the others. Organized around five of our best-known, beloved, classic families of cocktails, each category follows a simple ratio from which myriad variations can be built: The Manhattan, The Gimlet, The Margarita, The Negroni, and the most debated cocktail ever, The Martini.
A practical reference of cocktail classics, a source of inspiration for putting a new spin on the usual gin and tonic, and an affable tribute to the pleasures of the cocktail hour, The Book of Cocktail Ratios shows you how to serve up delectable drinks in no time. Cheers!
Michael Ruhlman is the author of award-winning cookbooks and nonfiction narratives. He is the author of chef Thomas Keller’s seminal The French Laundry Cookbook as well as the highly successful series about the training of chefs: The Making of a Chef, The Soul of a Chef, and The Reach of a Chef. He is also the author of The Elements of Cooking and Ratio. Ruhlman has worked at The New York Times and as a food columnist for the Los Angeles Times. He has attended the Culinary Institute of America and is the author of eighteen books—about food and cooking, and also such wide ranging subjects as a pediatric heart surgeon and building wooden boats. Michael lives with his wife in New York City and Providence, Rhode Island.
Marcella Kriebel is a watercolorist, muralist, and the author and illustrator of Mi Comida Latina and Comida Cubana. She is known for her vibrant artwork that celebrates our world through food and culture, partnering with numerous institutions including the Smithsonian and non profit, World Central Kitchen. Kriebel has spent over a decade as a self-employed artist, creating a growing series of watercolor art prints, home goods, and public artworks that range from Sushi to the Types of Coffee themes. Her work has been featured in Food and Wine, the Washington Post and several Edible magazines. She splits her time between Washington, DC where she maintains her retail art shop, and Hood River, Oregon.
Event Venue & Nearby Stays
Rizzoli Bookstore, 1133 Broadway, New York, United States
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