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Product Description
Geared to the modern American cocktail enthusiast, The Pisco Book delights readers with pisco's long and colorful history. Vibrant pictures and stories capture the fun, beauty, and passion of the land and people that give life to this multifaceted spirit. You ll learn the dynamic elements of pisco's story: the diverse range of approaches and styles that go into producing it, the legendary personalities who craft it, and the excitement among today s leading mixologists. You will hear the voices of renowned pisco producers and industry experts who share their personal ruminations about their connection to pisco. And you will discover the very rich historic connection between Peruvian pisco and San Francisco that began during the Gold Rush and which is undergoing a Renaissance today. We've also included nearly 50 spectacular pisco cocktail recipes from leading bar chefs/mixologists in the US and Peru. The Pisco Book was conceived by the co-founders of ClearGrape, an importer and distributor of premium Peruvian pisco: Timothy Childs, noted tastemaker and serial entrepreneur, and Shelley Alger, entrepreneur and photographer, whose photographs are featured in the book. Their hope is to increase public awareness and understanding of the fascinating world of pisco to compel those who have never tried it to take a sip, and those experienced with it to experiment with pisco's remarkably broad mixability. Author Gregory Dicum contributes regularly to the New York Times and the Economist and has written for numerous other publications, including the New York Times Magazine, Harper's Magazine, Salon, Travel + Leisure, Decanter, HotWired, New York Magazine, Mother Jones, Gastronomica, and others.
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