The following is the table of contents, copied straight from the book. I’ll add more free stuff to it as I make it available.
Update: The “Look Inside” feature is now live on Amazon, even more preview content there. Working on the google books preview.
Table of Contents
What’s Not in this Book
Down the Rabbit Hole: How to Mix Your First Drink
Really Basic Tools
The First Bottles
Foundations of Flavor
The Chemistry and Physiology of Flavor
Before the Mouth: Orthonasal Olfaction
Initial Entry: Taste and the Mouth
Right Back Out Again: Retronasal Smell
What You Need to Know about Mouthfeel and How to Recreate Lost Classics
The Dimensions of Liquid Mouthfeel
Why Does Mouthfeel Matter?
Gum Arabic: The Forgotten Hydrocolloid
A Replacement for Gum Arabic
Why Some People Hate the Taste of Alcohol and What You Can Do About It
Taste and Learning
What About the Burning Taste of Booze?
How to Deal with Different Types of Drinkers
How to Properly Balance a Drink: Two Approaches
Approach #1: Mindfulness
Approach #2: Taste Mixtures and Suppression
Transform Tap Water into Magical Alpine Fairy-Water
Reverse Engineering the Best-Tasting Waters
What Makes Water Taste Good?
Resources, Tips, and Tricks
Consistently Freeze Crystal-Clear Ice
What Causes Cloudiness in “Normal” Ice?
A Simple Solution for Clear Ice
What do Shaking and Stirring do?
Citrus: How to Maximize Aroma and Preserve Freshness
Acid and Sugar Content of Common Citrus Fruits
Peak Quality: Is Fresh-Squeezed Really Better?
The Peak Quality Chart for Citrus Juices
Sugar and Syrup: How Everything Old Becomes New Again
Sugar: A Glossary of Terms
Does a Miracle Sugar Replacement Exist?
Syrup-Making Tip #1: Turn Off the Heat
Syrup-Making Tip #2: Trust Mass, Nothing Else.
Preservation: Extend the Shelf Life of Syrups and Vermouths
What Causes Spoilage?
Preserving Wines and Vermouths
Choose and Buy Hard-to-Find Glassware
How to Properly Chill a Glass—and Does it Matter?
For Every Particle, a Filter
My Physical Filter Recommendations
Special Filtration Techniques
How to Infuse 200x Faster with Precision Temperature Control
Make Your Own Universal Temperature Controller
How Much of a Difference Does Sous Vide Make?
How to Make Clear Ice, Revisited
The Cream Whipper: An Unlikely Multi-Tasker
Make Foams Out of Anything
What do I need to buy?
Drinks to Convert the Cocktail Novice
Emphasize Familiar Flavors
Blueberries and “Freshness”
On Blackberries and Shortcuts
Bubbles Make a Good Mixer
How to Carbonate Water—and Anything Else
Spicy Ginger Soda (that stays strong over time)
The DIY Gin and Tonic
A DIY Cold-Smoker for $20
A Few Recipes
Tinctures, Oils, and Extracts
A Glossary of Flavor Additives (and How to Use Them)
What Flavors do Spirits Have?
What’s Really Going on With Aging
The Chemistry of Aging (The Simple Version)
Adsorption: Theory and Practice
Tips, Ideas, and Resources
Ideas for Bitters Junkies
Complex Bitters with Household Ingredients: What Works and What Doesn’t
Tasting, Sipping… Chugging Bitters
Which Bitters are Most Potable?
Recipes with Bitters
How Much is a “Dash,” Anyway?
The Extra Mile: Obscure Herbs and Botanicals, Simplified
The Classics, Hacked
Old-Fashioned vs. Sazerac vs. Martinez: A Visual Analysis of Cocktail Recipes
Cocktail Families and Nomenclature
When is an Old-Fashioned Not an Old-Fashioned?
The Martini: In Pursuit of Perfect Balance
Enter Andrew and Angus
How to Calculate the Final Temperature and ABV of a Cocktail
The “Perfect” Temperature and Dilution: Do They Exist?
The Manhattan and Hyperdilution
The Flip: Emulsions, With and Without Eggs
The Sour: Acid Alternatives to Citrus
The History of Acids in Drinks
Playing with Acid Powders
We want… a Shrubbery!!!
Tiki Drinks: To Future Adventures in Mixing
The Mai Tai and an Easy/Blasphemous Take on Orgeat
Improvise with Almost Instant Allspice Dram
The Pina Colada and the Maillard Reaction
Future Adventures and Parting Thoughts
Odds and Ends
Find the Cocktail Recipes You Really Want
Cocktail Book Classics, Old and New
Convert Books into Searchable References
I have Tequila and Chartreuse—What Can I Make?
Explosive Carbonation Levels: Pros and Cons
Permanent Aroma: Cocktail Bubbles
Does Hot Water Really Freeze Faster than Cold?
A List of Stuff You Probably Already Know You Need
A Few Less Conventional Tools