I was interviewed on unique expressions of ice in San Francisco for Eater.com.
Category: The Ice Book
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A Review of The Ice Book – In German
Mixology Magazine is a German publication mostly geared toward bartenders. I contributed to it for a number of years and they were great!
Now they've reviewed The Ice Book.
I read it via the translator on my browser, and it seemed very nice.
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Why are Americans so obsessed with ice?
The Washington Post asks, Why are Americans so obsessed with ice?
When they contacted me about the story, I knew it was going to be about Starbucks. You see, I have a google news alert for "ice" and the news that Starbucks was switching to chewy ice hit last week. People of the internet had Very Strong Thoughts about the issue. So did I:
Camper English, a cocktail and spirits writer, has been thinking seriously about ice for the last 14 years, when he began experimenting with ways to make bigger, clearer versions of it. When Starbucks announced its decision, “I knew that we were going to be victims of an insufferable period of commentary,” he said.
The story is pretty great, you should go read it.
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Twice the Ice in the Atlanta Journal-Constitution
Angela Hansberger wrote up The Ice Book and Ice by Amy Brady for the Atlanta Journal-Constitution.
The story is here (paywalled).
I was able to access the text via my public library (did you know you can do that to get through newspaper and even magazine paywalls?) and a few quotes from the story:
English's The Ice Book celebrates, with practicality, the renaissance ice age in which we live. He has researched clear ice since 2009, documenting and sharing his findings with the bar world.
He provides guidance on how to create the clearest cube, the sparkliest sphere and the most dazzling of diamonds by cutting and shaping ice, with a main focus on directional freezing. Experimentation led to the discovery that clearer ice can be produced by encouraging water to freeze in one direction, rather than from the outside in toward the center.
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“The Ultimate Guide to Clear Ice”
InsideHook writes up The Ice Book. The article includes an excerpt as well.
"It’s a wonderful and quick guide for novices and drinks experts alike."
"succinct and beautifully photographed drinks guide"
"This Is the Ultimate Guide to Clear Ice"
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Inside the Quest for Totally Transparent Cocktail Ice
In the New York Times, Robert Simonson writes about my quest for clear ice and The Ice Book! It's a great article.
Order The Ice Book here.
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More Death Star Ice Spheres
A few years back I showed how you can make the Death Star ice mold turn out clear. There are more tips and detailed information in The Ice Book, and you should probably purchase a copy!
Below are some more pics from a 2023 round of making more Death Star spheres for some friends.
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Local Trendsetter Releases Stylish Ice Book
The Nob Hill Gazette is a neighborhood newspaper in San Francisco – the posh neighborhood, that is.
Writer David Nash penned a little preview of The Ice Book for the paper, which you can read here.
It features another of Allison Webber's fantastic photos from the book.
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Olives and Ice are a Weird New Pairing
Jake Emen ruminated on the newish phenomenon of people combining ice and olives. The story includes references to Disco Cubes Dirty Martini ice, garnish at Hanky Panky in Mexico City, and the cover of The Ice Book by me.
