Here's a non-cocktail-related question. Sometimes you two work together on your books and articles, and sometimes you go solo. Specifically, you each have written your own cocktail/bartending guide. What determines whether you collaborate or not? Is it interest, or approach, or just circumstances?
Working together or separately
Started by
JAZ
, Mar 26 2004 09:45 AM
1 reply to this topic
#1
JAZ
-
- manager
- 4,854 posts
Posted 26 March 2004 - 09:45 AM
Janet A. Zimmerman, aka "JAZ"
Manager
jzimmerman@eGullet.org
eG Ethics signatory
About.com guide, Cooking for Two
Ten ways you can help the Society for Culinary Arts & Letters
#2
Gary Regan
-
- participating member
- 131 posts
Posted 26 March 2004 - 10:47 AM
A lot of that has to do with circumstances really. Mardee also has another business that takes up a lot of her time, and that sometimes dictates what we do together, and what we do seperately.
Our 2 recent cocktail/bartender books reflect what we said in another thread--we think in different ways on lots of subjects (wouldn't life get boriing if we didn't?), and those books reflect, to an extent, our individual philosophies.
Our 2 recent cocktail/bartender books reflect what we said in another thread--we think in different ways on lots of subjects (wouldn't life get boriing if we didn't?), and those books reflect, to an extent, our individual philosophies.
“The practice is to commence with a brandy or gin ‘cocktail’ before breakfast, by way of an appetizer. Subsequently, a ‘digester’ will be needed. Then, in due course and at certain intervals, a ‘refresher,’ a ‘reposer,’ a ‘settler,’ a ‘cooler,’ an ‘invigorator,’ a ‘sparkler,’ and a ‘rouser,’ pending the final ‘nightcap,’ or midnight dram.” Life and Society in America by Samuel Phillips Day. Published by Newman and Co., 1880.
