A discussion on some of Nick's favorite books on cocktails, cooking, and hospitality. Helping to round out and deepen the conversations between clients and farmers about how ingredients get turned into food. 

Books discussed:

Alinea by Chef Grant Achatz

The Food Lab by Kenji Lopez-alt

Salt Fat Acid Heat by Camin Nosrat

I'm Just Here for the Drinks by Souther Teague

Bitters by Brad Thomas Parsons

Drunken Botanist by Amy Stewart

Waiter Rant by Steve Dublanica

Texas Cocktails by Nico Martini

New York Cocktails by Danny Mayer