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El libro del vermut offers a complete guide to the essential aspects of this drink, including grape varieties, production, and the key ingredients to make it. Readers will also lean different ways to serve and drink vermouth, as well as over 100 classic and modern recipes.
El libro del vermut ofrece una guía completa de los aspectos esenciales de esta bebida, incluidas las variedades de uva, la producción, los ingredientes botánicos y el ajenjo, el ingrediente clave para elaborarlo. Con él descubrirá las diferentes formas de servir, beber y almacenar el vermut, así como más de 100 recetas clásicas y modernas para disfrutarlo en cualquier momento del día -ya sea solo o acompañado- e incluso del año -con recetas adaptadas a los productos de cada temporada. El enólogo Gilles Lapalus y el barman Shaun Byrne celebran en este libro el aperitivo más bebido del mundo, que goza hoy de una renovada popularidad.
About the author
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, leading them to establish the boutique Australian vermouth brand Maidenii.
Gilles Lapalus is 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.
