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Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes Hardcover – October 14, 2014
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— Jordan Mackay, James Beard Award–winning coauthor of Secrets of the Sommeliers
"Witty, fun, relatable . . . These three words are not typically associated with sherry, but perfectly describe Talia Baiocchi and her passion for the wines of the Sherry Triangle. The cocktails and recipes are a welcome (and critical) addition to this stylish, well-written book.”
— David Lynch, owner/wine director of St. Vincent Tavern and Wine Merchant and author of Vino Italiano
"A good wine writer mixes some magic and romance into the science of what they love, and Baiocchi’s Sherry is no exception.”
— Adam Morganstern, Forbes
"[Sherry] offers an enthralling peak inside the rich history of Sherry. From famed cellars in Jerez, Spain to Sherry production and evolution in the U.S. Baiocchi's exploration of the classic and modern sides of Sherry is rounded out with a trove of classic and inspired cocktail recipes [...]"
— Jonathan Cristaldi, The Tasting Panel
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Top Customer Reviews
It essentially strives to be a primer on Sherry, offer up some bodega profiles, Sherry cocktail recipes, and then a bit of food pairing. This has been painted as a handbook to Sherry but what it feels like was that Ms. Baiocchi went to the publisher (who also publish her main gig "Punch") with a rather solid idea to do a book about Sherry cocktails. That would have been sound, but apparently 10 Speed Press didn't think it adequate and kept asking her to create additional sections.
I mention this as the book is heavily disjointed as if several different authors wrote it, like how the screenplay for Armageddon feels. The "What is Sherry" part is extremely wordy and doesn't appear edited in the least as if the publisher figured that as she works as an editor, someone doesn't need to go over her text. At times the narrative comes out very thin despite its verbosity.
The bodega profiles have an air of being pulled from the producer's websites or marketing material. They are very superficial and show no command of the region save for a few recommendations of Sherries that I overall agree with being of note.
The cocktail recipes are the best part as I've tried several of them and they're good. The food part I can take or leave as honestly, Sherry pairs with nearly everything and this versatility isn't explored.Read more ›
As for "Sherry: A Modern Guide," it is a perfectly serviceable and good-looking introduction to the topic, dotted with wonderful photographs from Ed Anderson, whose work in Rajat Parr's recent "Secrets of the Sommeliers" was so impressive. (Liem's book has no photos, but you will not miss them). There is certainly nothing seriously wrong with "A Modern Guide." The production values are there. It provides informative, concise profiles of a number of the best sherry producers now in operation, and a nice piece on Equipo Navazos, whose "negociant bottlings" of rare and unusual sherries have been at the forefront of recent interest in the wines of the region. There is a very brief history and description of the terroir, viticulture, winemaking methods and styles of sherry. There are a few relatively simple recipes for Spanish-influenced food to go with sherry.Read more ›
Most Recent Customer Reviews
A fabulous book! Well written and interesting ! If you enjoy Sherry, this book is for you.Published 11 months ago by CulturalHistoryProf
I recently became more and more interested in Sherry, as I always have a bottle at the bottom of my pantry. Read morePublished 16 months ago by Rudy1150
Delivery was prompt and early. Content was a gift and both items were great! Very nice books, good reference and information.Published 16 months ago by JoAnn Sexsmith
When I first set eyes on Sherry A Modern Guide to the Wine World's Best Kept Secret with Cocktails and Recipes, I was intrigued and doubtful simultaneously. Read morePublished 16 months ago by christina newman