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Combining a travelogue with a recipe book, this focuses on the unique, versatile and often misunderstood wine, sherry. With more than 40 recipes for sherry-based cocktails, from classics to modern creations. Also includes a history of sherry and an overview of how it is made. *Also appeared in June Buyer's Notes*
About the author
TALIA BAIOCCHI is a New York based writer specialising in wine, restaurants and culture. Previously a columnist at Wine Spectator, Talia went on to become the first-ever wine editor at Eater and has recently launched Punch, an online magazine about wine, spirits and cocktails. She has also written about wine for numerous publications including the San Francisco Chronicle, Decanter, Bon Appétit, and Wine & Spirits magazine.
Despite her young age Talia has received much acclaim in the world of wine with Time Out Magazine naming her one of New York’s “New Wine Prophets” in 2011 and being elected as a new top talent in the food and wine world by Forbes magazine’s “30 under 30” feature in 2013.
Summary
Part travelogue, part recipe book, Sherry is an essential read for wine professionals and drink enthusiasts alike.
Additional text
' An insight into a drink that is gaining popularity again.'
