57 min listen
Author Robert Simonson on His Book "The Encyclopedia of Cocktails" (an ATTC Special Conversation)
Author Robert Simonson on His Book "The Encyclopedia of Cocktails" (an ATTC Special Conversation)
ratings:
Length:
35 minutes
Released:
May 17, 2024
Format:
Podcast episode
Description
Robert Simonson is one of our most prolific and witty scribes on the subject of cocktails. Along with cocktails, he also writes about the related topics of spirits, bars, and bartenders for the New York Times and is the creator and author of the Substack newsletterThe Mix with Robert Simonson. In his most recent book, The Encyclopedia of Cocktails, Robert offers, in his own singular voice, pocket histories and fun facts about cocktails and the people who create(d) and make/made them, key spirits, and even instruments of cocktailery (muddler, anyone?). He recently visited Andrew at his Brooklyn home to discuss Robert's book, his approach to writing it, and his career. Enjoy this conversation, and please join Robert and Andrew on June 2nd for their upcoming book party at Swoony's restaurant in Brooklyn. (click through for info and tickets)Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic (free) or premium membership. Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025!
THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!
THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!
Released:
May 17, 2024
Format:
Podcast episode
Titles in the series (100)
Episode 4: Amanda Freitag: Most listeners probably know Amanda Freitag solely as a television personality from her work on Chopped and other shows. But long before her first at-bat on the air (battling Bobby Flay on Iron Chef), Amanda was a veteran New York City chef. We explore that part of her life for the full hour, from her teenage gigs in New Jersey catering halls to the Culinary Institute of America to jobs in the kitchens of such legends as Jean-Georges Vongerichten and Diane Forley, and eventually to becoming a chef in her own right at Cesca, The Harrison, and other New York City restaurants. An honest, funny, insightful hour full of great stories and perspective. by Andrew Talks to Chefs