I am a bit embarrassed to say this but I knew very little about this Spanish wine prior to reading Sherry by Talia Baiocchi. This book has a wealth of information presented in its seven chapters: how sherry is made, wines of the sherry spectrum, sherry through the ages, the modern sherry renaissance, the towns and bodegas, sherry cocktails, and sherry at the table. I enjoy Talia Baiocchi’s writing style as she delved into the history of sherry and its rising popularity across bars, restaurants, and home kitchens. I was expected to be bored by the overload of information but Sherry is so well written that I was curious to know more about this delectable Spanish wine.
Sherry doesn’t have a lot of pictures as I would have liked but the photography by Ed Anderson is gorgeous. Without the recipes, I would have given this book four stars. The cocktail section has quite a few interesting recipes. So far we have tried the Pimm’s cota (Pimm’s cup) and rebujito (mojito) which are both delicious and refreshing. I can’t wait to try the other cocktails. I have not cooked anything from the savory recipes so I can’t comment on that.
Overall, this is a well written book with an extensive history on sherry and great selection of sherry cocktail recipes for those interested in learning more about this misunderstood wine.
*I received this book to review complementary of the publisher