Dumbed
Down
Bartending for Dummies
By Ray Folley
(For Dummies, $17)
Reviewed
by Sylvie Greil
Despite
the fact that their self-deprecating titles always make us cringe
a little, we’re actually generally very impressed with the
quality of information and research in the “For Dummies”
line of reference books. To our chagrin, Bartending For Dummies
doesn’t live up to the usual standards of excellence in
this tremendously popular John Wiley & Sons series (this one’s
out in its third edition in paperback October 2006). It doesn’t
include as many of the fascinating trivia, fun facts and tips
we’ve come to expect. Cure for a hangover: sleep and drink
lots of water? Who came up with that brilliant idea? Author Ray
Foley knows a thing or two about stocking a bar and creating cocktails
(he’s received kudos from Allied Domecq Spirits and Wine
USA, Inc.) but we know a thing or three about “perfect martinis”
and “consummate cosmopolitans.” And quite frankly,
a few times the recipes depart from what’s generally considered
the classic edition. We also don’t understand the suggestions
for pouring what we consider inferior vodka or tequila brands.
We don’t want to step on anyone’s toes here (so they
shall go unmentioned), but could there be a correlation between
the ingredient suggestions and the big list of big spirits manufacturers
at the back of a book? We’re merely speculating, but we
did wonder why www.coca-cola.com was deemed a crucial resource
in the book. Aside from these drawbacks, Bartending For Dummies
is indeed chock-full of useful information for a novice lounge
lizard, budding bartender or anyone who just wants a quick and
handy recipe list for creating more than 1,000 shooters, cocktails
and more. And after all, every expert started off, in the sober
baby shoes of their career, as a dummy.
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