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"The Book of Cocktail Ratios" by Michael Ruhlman explores the simplicity and art of making classic cocktails through the use of ratios. Ruhlman aims to demystify the cocktail-making process and dismiss the pretensions of the cocktail revolution. The book provides recipes for various cocktails, focusing on six core drinks and their variations. Ruhlman's approach is accessible and practical, making it suitable for both professional bartenders and home enthusiasts. The book also highlights the evolution of the cocktail movement and the availability of artisanal ingredients. [Extracted from the article]

"The Dish" by Andrew Friedman is a supply-chain investigation that explores how a plate of dry-aged strip loin ends up on a table in a Chicago restaurant. The author takes readers on a journey through various locations, including farms and abattoirs, to showcase the complex processes involved in bringing food to restaurants. The book highlights the lives and labor of individuals involved in the restaurant industry, presenting them with a generous and kind perspective. Despite the closure of the featured restaurant, Wherewithall, readers can still enjoy the insights and stories shared in the book. [Extracted from the article]