Sake: A Modern Guide. Questo articolo non è disponibile.Sake: A Modern Guide

This is the first book to provide a modern take on sake and pairings with contemporary cuisine. Sake sales have quadrupled in recent years and is now becoming the drink of choice amongst young professionals. Until recently, westerners most likely experienced sake at sushi bars, usually served piping hot to mask the poor flavor of the low-grade beverage. However, sake is now experiencing a renaissance in the States and Europe, becoming a staple at fine restaurants and chic parties. Sake expert Beau Timken and "7X7" food editor Sara Deseran reveal all the nuances of this simple, majestic beverage through its 1,000-year history by highlighting brewing methods, traditional use, and sake types. Sake is now a very popular, trendy drink, yet many people know little to nothing about this delicious rice wine. This book will help you learn the nuances of sake and teach you how to pair it with modern cuisine. Also included are 15 food recipes to pair with specified sakes and 30 cocktail recipes to enjoy any time.

Sara Deseran is a senior editor at 7 x 7 magazine in San Francisco. She has contributed to such publications as Food & Wine , and is the author of Picnics (0-8118-4299-1).

Beau Timken is the owner of TrueSake in San Francisco, the first store dedicated to sake. He holds two professional sake-tasting licenses and is a master sake sommelier. This is his first book.

Scott Peterson is a San Francisco based photographer whose work has appeared in 7x7 , Bon Appetit , and Sunset magazines.