The Cocktail Primer: All You Need to Know to Make the Perfect Drink by Eben Klemm, Master Mixologist (Andrews McMeel, $19.99)
With basic knowledge and the right ingredients, almost anyone can mix a perfect cocktail. It’s no secret that a cocktail renaissance is afoot. It’s not unusual to sit at a trendy bar and hear such drink orders as a genuine 1930s Dry Martini, a Sidecar, or a true Whisky Sour.
Klemm, who studied biology at Cornell, began bartending in New York City in order of pay his rent. His science background, willing to experiment, and his fascinating with cocktail culture, made him an extraordinary mixologist.
In his new book, Klemm lists what a well-stocked bar should include and sorts out drinks that are offshoots of Martinis, Manhattans, Sours, and such muddled drinks as the Mojito, Wildwood Mint Julep, and the Black Cherry Bounce. The group families are grouped by style and technique, making it an essential and user-friendly guide for the family bar. The primary makeup and level of complexity, sweetness, acidity, strength and refreshment of various drinks are explored. You will soon learn how to pour, shake, stir, muddle and serve with the pros.
The result of this book is to foster a better understanding of how cocktails are related and assembled as well an triggering a greater appreciation for the wonderful concoctions being served in some of the better bars today.

Venezia: Food & Dreams by Tessa Kiros (Andrews McMeel, $34.99)
This exciting cookbook is more than just a collection of recipes. Stunning photographs ranging from the vibrant Carnival masks to the almost moodly black and white images of Venetian streets along with the author’s observations and insights make this an evocative and charming experience.
Tessa Kiros, daughter of a Finnish mother and a Greek-Cypriot father, became familiar with other cultures and traditions at an early age. That is one of the many reasons why this collection works so well. After working in Sydney, Athens, and Mexico, she eventually settled in Tuscany with her husband and two daughters.
In her new collection, Tessa has divided her dishes by course and provides basic information on Essential Recipes and Cicchetti.
The recipes are unique enough to inspire even seasoned chefs yet so accessible novice cooks will find them fairly easy to pull off. With every turn of the page, readers are treated to the very best of all that Venezia offers.

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