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and the supermarket revolution
the first Westerner to train at the prestigious Sichuan Institute of Higher Cuisine
head chef at San Francisco restaurant Nopalito
better than you ever thought possible
(Cognac) Salvatore Calabrese. Cognac: A Liquid History. Hardback. Sichuan and the supermarket revolutionIt's called the noble spirit and king of brandies and who better to explain why than the celebrated bartender and world expert on cognac? This royal drink is his obsession, and before you're through with these elegantly illustrated, information filled pages, it will be yours, too. Calabrese introduces the leading families and houses in the business and, decade by decade, gives the fascinating, sinful, and seductive history of cognac. Here, too, are
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