Author: by Adam Ford
Publisher: The Countryman Press, 2015
Vermouth is making a comeback in the United States. Winemakers such as Steve Matthiasson in California and Christopher Tracy at Channing Daughters in New York State are producing their own versions, and bars are highlighting it on their menus. Now there’s Vermouth, a book by Adam Ford, founder of Atsby Vermouth. Accessible to both cocktail nerds and casual imbibers, Ford’s book takes an in-depth look at the beverage’s tumultuous history, and includes profiles on American vermouth pioneers like Uncouth and Imbue, with a smattering of cocktail recipes thrown in. It’s essential reading for anyone who has ever loved a Manhattan.
Caitlin Griffith knew her future career would entail food and drink when, at the age of six, she munched an anchovy from her father’s Caesar salad thinking it as a small strip of bacon—and was more than pleasantly surprised. While enrolled in New York University’s Food Studies program, she learned the secrets of affinage in the caves of Murray’s Cheese.
This story appears in the print issue of August 2015.
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