Isbn: 9798263275310 - tequila the masterclass: your definitive guide from soil to glass (5 resultados)

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New. Print on Demand.

Paperback. Condición: new. Paperback. Tequila: The Masterclass is not a cocktail book.It's not a celebrity endorsement.And it's definitely not another watered-down tequila guide written for marketing hype.This is a deep, uncompromising journey into real tequila-from soil to glass-written by Chef Marcus Guiliano, one of America's leading food activists, farm-to-table pioneers, and agave educators.For decades, tequila has been misunderstood. Reduced to shots, sugar-loaded margaritas, and slick celebrity brands, the spirit has lost its story. What most people don't know is that tequila is one of the most complex, terroir-driven spirits on Earth-on par with fine wine, single-malt Scotch, and small-batch cognac.This book changes everything.In Tequila: The Masterclass, Chef Marcus pulls back the curtain on an industry exploding in popularity yet plagued by shortcuts, misinformation, and hidden additives. With the precision of a chef, the curiosity of a traveler, and the integrity of a food activist, he breaks tequila down to its core-how it's grown, how it's made, and why it matters.You'll go far beyond the label and learn: - Why agave takes 6-8 years to mature-and how terroir shapes flavor- The difference between brick ovens, autoclaves, diffusers, and why "low and slow" matters- How crushing methods like tahona, roller mills, and ancestral techniques affect taste- What fermentation really does to tequila's soul- The truth about additives, smoothness myths, and industrial shortcuts- How to read NOM numbers and use Tequila Matchmaker like a pro- The economic realities of agave shortages and sustainability- Why some $40 tequilas are masterpieces-and some $100 bottles are marketing fictionThis is not theory.This is lived experience.Chef Marcus has walked the agave fields, stood inside distilleries, crushed agave by hand, and tasted alongside master distillers. As the founder of Aroma Thyme Bistro, one of the most awarded farm-to-table restaurants in New York's Hudson Valley, and the curator behind VIP Winery Vacations, he has spent his life connecting people to producers who do things the right way.The same standards he applies to food-transparency, sustainability, craftsmanship, and respect for tradition-are applied relentlessly to tequila in this book.Whether you're a bartender, chef, sommelier, retailer, distributor, or passionate enthusiast, Tequila: The Masterclass will permanently elevate how you taste, buy, serve, and talk about tequila.You'll never order tequila the same way again.You'll never look at a bottle the same way again.Because once you understand tequila-from pina to pour-you can't unlearn the truth.This is tequila without shortcuts.Without hype.Without compromise.Welcome to the masterclass.Welcome to tequila done right. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Paperback. Condición: new. Paperback. Tequila: The Masterclass is not a cocktail book.It's not a celebrity endorsement.And it's definitely not another watered-down tequila guide written for marketing hype.This is a deep, uncompromising journey into real tequila-from soil to glass-written by Chef Marcus Guiliano, one of America's leading food activists, farm-to-table pioneers, and agave educators.For decades, tequila has been misunderstood. Reduced to shots, sugar-loaded margaritas, and slick celebrity brands, the spirit has lost its story. What most people don't know is that tequila is one of the most complex, terroir-driven spirits on Earth-on par with fine wine, single-malt Scotch, and small-batch cognac.This book changes everything.In Tequila: The Masterclass, Chef Marcus pulls back the curtain on an industry exploding in popularity yet plagued by shortcuts, misinformation, and hidden additives. With the precision of a chef, the curiosity of a traveler, and the integrity of a food activist, he breaks tequila down to its core-how it's grown, how it's made, and why it matters.You'll go far beyond the label and learn: - Why agave takes 6-8 years to mature-and how terroir shapes flavor- The difference between brick ovens, autoclaves, diffusers, and why "low and slow" matters- How crushing methods like tahona, roller mills, and ancestral techniques affect taste- What fermentation really does to tequila's soul- The truth about additives, smoothness myths, and industrial shortcuts- How to read NOM numbers and use Tequila Matchmaker like a pro- The economic realities of agave shortages and sustainability- Why some $40 tequilas are masterpieces-and some $100 bottles are marketing fictionThis is not theory.This is lived experience.Chef Marcus has walked the agave fields, stood inside distilleries, crushed agave by hand, and tasted alongside master distillers. As the founder of Aroma Thyme Bistro, one of the most awarded farm-to-table restaurants in New York's Hudson Valley, and the curator behind VIP Winery Vacations, he has spent his life connecting people to producers who do things the right way.The same standards he applies to food-transparency, sustainability, craftsmanship, and respect for tradition-are applied relentlessly to tequila in this book.Whether you're a bartender, chef, sommelier, retailer, distributor, or passionate enthusiast, Tequila: The Masterclass will permanently elevate how you taste, buy, serve, and talk about tequila.You'll never order tequila the same way again.You'll never look at a bottle the same way again.Because once you understand tequila-from pina to pour-you can't unlearn the truth.This is tequila without shortcuts.Without hype.Without compromise.Welcome to the masterclass.Welcome to tequila done right. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…