Gregory Dicum is a freelance writer who regularly contributes to the Economist and the New York Times. He is the author of The Coffee Book, Window Seat, and Window Seat Europe. He lives in San Francisco.
"It's wonderful to have such a great book to help dispel some of
the myths and mystery surrounding pisco. Such a unique spirit
deserves to be better understood, and now it can be." --Robert
Hess, author, The Essential Bartender's Guide
"The most thorough treatment of pisco ever written, Gregory Dicum's
book is the ultimate companion to anyone interested in not just
pisco but spirits in general. Beyond history and methodology it
evocatively offers a way of understanding pisco, which is the key
to truly savoring it." --Jordan Mackay, drinks columnist, San
Francisco Magazine and Chow
"This book will surely become the definitive resource on pisco for
both the professional bartender and the folks who dabble in
drink-making at home. It includes a thorough account of pisco's
unique and fascinating history, a primer on varietal distinctions
and distillation techniques, as well as some fine recipes coming
from some of modern mixology's brightest stars. Hopefully this book
will succeed in convincing the thirsty masses that pisco is a
worthy beverage to be enjoyed both on its own and in aromatic and
flavorful cocktails." --Scott Beattie, author, Artisanal
Cocktails
"This is a coherent, well thought out and a highly entertaining
trip through pisco's essence." --Guillermo Toro-Lira, author,
History of Pisco in San Francisco and Wings of Cherubs
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