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from food historians to chemists
The fourth book in Nieminen's bestselling COOK IN A BOOK series
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Practice l'art de cru with raw dishes like veal carpaccio
the curbside view from one of his emblematic Kogi taco trucks
Vineyards, Rocks, and Soils: The Wine Lover's Guide to Geology (Alex Maltman) London from food historians to chemistsJurassic, basalt, moraine, flint, alluvial, magma: what are these words and what do they have to do with wine? The answers are here in this book. They are geological terms that reflect a bond between wine and the land. Understanding geology, however, is tricky. Geological concepts are obscure; processes can be imperceptibly slow, invisible, and unimaginably ancient. The terminology is formidable, such that even the names of common rocks carry an air
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