(Cognac) Salvatore Calabrese. Cognac: A Liquid History. Hardback. Sichuan head chef at San Francisco

head chef at San Francisco restaurant Nopalito

better than you ever thought possible

she learned from the country people whose way of life she shared

often passing time with 'screevers' or street artists

gloriously porky take on porchetta called The Cuban

(Cognac) Salvatore Calabrese. Cognac: A Liquid History. Hardback. Sichuan head chef at San FranciscoIt's called the noble spirit and king of brandies and who better to explain why than the celebrated bartender and world expert on cognac? This royal drink is his obsession, and before you're through with these elegantly illustrated, information filled pages, it will be yours, too. Calabrese introduces the leading families and houses in the business and, decade by decade, gives the fascinating, sinful, and seductive history of cognac. Here, too, are