Parsons, Brad Thomas. Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas. Photographs by Ed Anderson. Berkeley: Ten Speed Press, 2016. Supplied ebook-derived PDF, 579 pages; ebook ISBN 9781607747499.
The kitchen chapter explores espresso, affogato, milkshakes, floats, frozen desserts, cookies, hot drinks and maple syrup. Its twelve-row gelato/sorbet pairing list is a practitioner recommendation set, not experimental data. The bourbon-and-Campari milkshake illustrates a whiskey ingredient in a changing fat/sugar/temperature matrix, not neat-blend performance.
Brad Thomas Parsons, Amaro (Berkeley: Ten Speed Press, 2016), supplied PDF: Kitchen499–532; gelato/sorbet matrix507–508; bourbon dessert514.
Parsons, Brad Thomas. Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas. Photographs by Ed Anderson. Berkeley: Ten Speed Press, 2016. Supplied ebook-derived PDF, 579 pages; ebook ISBN 9781607747499. Locators: Kitchen499–532; gelato/sorbet matrix507–508; bourbon dessert514.
PDF 532
PDF 499
Parsons, Amaro, Kitchen499–532; gelato/sorbet matrix507–508; bourbon dessert514.
Kitchen499–532; gelato/sorbet matrix507–508; bourbon dessert514
Ready for internal retrieval, not publication clearance. Paraphrase and source-fidelity review complete. PDF positions, not printed pagination. Hot-chocolate total6.5oz versus1.5oz-per-serving and4–6servings is ambiguous. Maple recipe's68USfloz input and2L vessel leave a capacity/headspace issue before practical losses. Do not adopt long storage/aging claims or infer alcohol is removed by cooking/freezing.
No access → Whiskey Citations & Footnotes Database (USWA)
Ready for internal retrieval. This is not publication clearance or a claim that every statement is independently verified.
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No access. Kitchen499–532; gelato/sorbet matrix507–508; bourbon dessert514. PDF positions, not printed/index pagination.
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Parsons, Brad Thomas. Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas. Photographs by Ed Anderson. Berkeley: Ten Speed Press, 2016. Supplied ebook-derived PDF, 579 pages; ebook ISBN 9781607747499.
Located reference: Parsons, Amaro, Kitchen499–532; gelato/sorbet matrix507–508; bourbon dessert514.
Full citation, short form and footnote are also stored in the corresponding properties.
Usage map
The kitchen chapter explores espresso, affogato, milkshakes, floats, frozen desserts, cookies, hot drinks and maple syrup. Its twelve-row gelato/sorbet pairing list is a practitioner recommendation set, not experimental data. The bourbon-and-Campari milkshake illustrates a whiskey ingredient in a changing fat/sugar/temperature matrix, not neat-blend performance.
No Chapter, Section or public draft is currently claimed as using this citation.
Verification checklist
Hot-chocolate total6.5oz versus1.5oz-per-serving and4–6servings is ambiguous. Maple recipe's68USfloz input and2L vessel leave a capacity/headspace issue before practical losses. Do not adopt long storage/aging claims or infer alcohol is removed by cooking/freezing.