We have become a nation of not only conspicuous consumers, but vicarious ones. Watching The Food Network won’t make you a chef, probably not even a better cook; but millions of people oohh and aahh over garlic and hot sauce (and massacre the pronunciation of “bon appétit”). Similarly, the pop culture-fueled craze for craft cocktails, “artisan mixers,” tinctures, digestifs, etc., has produced a parallel to the celebrity chef-inspired home cook: the happy home bartender. Everyone’s an expert, and these books promise to make you an expert, too.
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