With the growing number of cocktail writers and bartenders churning out booze books every year, most anyone can get on the right track to becoming a knowledgeable drinksmith. Boning up on cocktail history, spirits and techniques is always a good idea, but where do you turn when you’re looking for real inspiration? We tapped some of the industry’s top bar talent to find out which non-booze books taught them how to stand apart. These are 10 books without a single cocktail in them that will make you a better bartender.
Ferran Adrià, Juli Soler, Albert Adrià (Phaidon Press, $49.95, third edition: Oct. 15, 2008)
“This might be my favorite chef-specific book, not because it’s about such an avant-garde altar of a restaurant but because of the creative process described within. Truly inspiring.”—Alex Day, partner of Proprietors LLC (Death & Co) and co-author of “Cocktail Codex: Fundamentals, Formulas, Evolutions”
Julia Cameron (TarcherPerigee, $17, anniversary edition: Oct. 25, 2016)
“The book focuses on techniques and exercises that help you regain your creative mojo and build confidence, as well as believing in your creative abilities. It gets a bit hokey at times, but it has served me well over the years. The book is a 12-week course. You have to read the whole book in order to really get anything out of it. The entire book focuses on recovery—recovering your identity as an artist, your integrity or power as a creative force. It also encourages you to write morning pages, so the first thing you do daily is write what first comes to mind, whether it’s a poem or how you feel or an idea. It makes you purge your mind in a way to make room for new thought processes.”—Gabriella Mlynarczyk, cocktail consultant and author of “Clean + Dirty Drinking”
Ed Catmull (Random House Publishing Group, $28, pub. date: April 8, 2014)
“The author is the founder of Pixar. What starts as the story of the founding of an animation studio soon becomes a manual for team leadership, fair management and creative process. I’ve applied his practices as often as possible in multiple bars and restaurants and seen the returns. Far and away the best menus I’ve built have been as part of a team collaboration where everyone has equal say and the ability to stop the assembly line if necessary. For anyone looking to improve themselves as a leader and a collaborator, ‘Creativity, Inc.’ is a must.”—Daniel Sabo, director of food and beverage for Palisociety Hotels
Ray Oldenburg (Marlowe & Company, $18, third edition: Aug. 18, 1999)
“Murray Stenson recommended it to me years ago. It was originally published in 1989, so some of the content is outdated. However, the ideas carry through the decades. All bartenders should know the importance of place and recognize how we can transform one. This book explains what a third place [where people gather] is, its importance, how it has and can evolve our culture and also how we as bartenders can play a significant role in society through a third place.”—Anu Elford, co-owner of Canoe Ventures LLC (No Anchor, Rob Roy)
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Michael Ruhlman (Henry Holt, $27.50, first edition: 1997)
“Ruhlman’s ‘Chef’ series (including ‘The Soul of a Chef’) is super-inspiring. It looks into the dedication required to learn craft skills and evolve toward mastery. It doesn’t apply to cocktails but paints a beautiful (and haunting) picture of chef culture of a decade ago that speaks to a lot of what we’re experiencing in the cocktail community: formalizing education, prestige, scalability.”—Day
Harold McGee (Scribner, $40, revised, updated edition: Nov. 23, 2004)
“I find a lot of inspiration in food writing, be it about preparation of food or ideas generally around the culture and community of cooking and serving. On the nerdy side, this book is fundamental as a reference tool, not necessarily as a cover-to-cover read.”—Day
Malcolm Gladwell (Little, Brown & Company, $29, first edition: Nov. 18, 2008)
“Anything by Gladwell is inspiring but specifically ‘Outliers’, for its grasp of what achievement means and what it takes to get there.—Day
Howard Schultz and Dori Jones Yang (Hyperion, $24.45, first edition: Sept. 8, 1997)
“I think most people in our world have entrepreneurial aspirations. ‘Pour Your Heart Into It’ was one of the first books slightly outside of the normal restaurant book consideration set. Schultz is an incredible leader, and love or hate Starbucks, the book, and its follow-up, ‘Onward, How Starbucks Fought for Its Life without Losing Its Soul’ [Howard Schultz and Joanne Gordon (Potter/Ten Speed/Harmony/Rodale, $17, pub. date: March 27, 2012],’ are both great.”—David Kaplan, partner of Proprietors LLC (Death & Co) and co-author of “Cocktail Codex: Fundamentals, Formulas, Evolutions”
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Charles Duhigg (Random House Publishing Group, $30, pub. date: Feb. 28, 2012)
“This book applies to our industry in so many ways. It showed me how to look at things differently when it comes down to training my staff. For example, staff members are not trying to do a bad job. They revert to their training or lack thereof. I've actually changed all of my training practices because of this book. Instead of grinding them on memorizing everything, I now start with good habit training, conflict resolution and how to clean properly. Another thing I learned was how to recognize bad habits and how to help fix them before they start. This new practice is at the core of all of my teachings. I hope that other bartenders can pick this book up and it will help them as much as it has helped me.”—Darwin Manahan, cocktail consultant and owner of Manahan + Co.
Danny Meyer (HarperCollins, $28, pub. date: Oct. 6, 2006)
“This book explains the mindset of service and is a shining example of how to approach hospitality. Meyer is an icon in the restaurant business, and his book directly translates to the soul of being of service to others. Bartenders can expect to learn a lot from his book. The notion of giving your employees a higher purpose beyond a paycheck or tips has been an idea I had unknowingly practiced in bars. But after I read it from Meyer, it reaffirmed this idea to me, and I always want to make that part of the bars I run. You would be surprised by how many companies don’t value this lesson.”—Julian Cox, director of bar operations and development at Tartine
“His attention to detail when it comes to service is so inspiring. I learn so much about hospitality from that book.”—Julie Reiner, owner of Clover Club