The Book of Vermouth
A bartender and a winemaker celebrate the world's greatest aperitif
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vyprodáno |
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Internetová cena:
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632,00 Kč 
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Běžná cena:
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790,00 Kč |
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Zboží není skladem
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With over 100 classic and modern cocktail recipes, The Book of Vermouth explores every aspect of the drink and shows just how much you can do with it, on top of a delicious Martini or Negroni.
An introductory section offers a comprehensive guide to the essentials of vermouth, including the grape varieties, production, botanicals and wormwood (the key ingredient in making the drink). The main part of the book is dedicated to the many different ways to serve, drink and store vermouth. With chapters on Vermouth Neat, Vermouth in Spring, Vermouth in Summer, Vermouth in Autumn and Vermouth in Winter, as well as Bitter Edge of Vermouth, Stirred & Up, Vermouth Party and After Dinner, the book provides recipe ideas for enjoying it on every conceivable occasion.
Vermouth is increasingly used in cooking and there are seasonal food recipes peppered throughout from chefs such as Kylie Kwong, Ben Shewing and Andreas Papadakis (Tipo 00).
Winemaker Gilles Lapalus and bartender Shaun Byrne are your expert guides to this most fashionable of drinks, this book is the must-have new release in alcohol books.
Shaun Byrne has developed his love and understanding of the beverage industry through a rich career at some of Australia’s best bars. It was while managing Melbourne institution Gin Palace that he met Gilles Lapalus, and they quickly established that Shaun’s cocktail experience and self-professed bar geekery was the perfect complement to Gilles' winemaking knowledge, leading them to establish the
Gilles Lapalus has wine flowing through his veins. The third generation of a wine-producing family from the Cluny region of Burgundy, Gilles embarked on a prestigious wine making career that has taken him across three decades to the French regions of Burgundy, Languedoc, Medoc, and Beaujolais, and further afield to Tuscany, Campania, Chili and Australia. In 2001, he moved to Australia to become the manager of biodynamic viticulture and
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