Non-alcoholic

Basics Recipes Pairings

More and more people are not drinking alcohol for various reasons. In bars and restaurants, they are often referred to the soft drinks menu. Nicole Klauß shows that there is a better way. Her new book is aimed at wine experts, sommeliers, restaurateurs and wine merchants, as well as anyone with an interest in culinary delights who would like to look beyond the rim of their glass here and there and want more from a drink than just quenching their thirst.

The author introduces us to the universe of non-alcoholic drinks and explains how they are prepared, what they taste like and which dishes they go well with. We know that tea goes wonderfully with cake. But what does tannin do and how does it get into non-alcoholic drinks? What do volume and viscosity mean? Why is salt almost always included and how can fermented drinks bring new flavors to the glass? This comprehensive basic book on non-alcoholic drinks provides the answers - with sources, recipes, pairing tables and an unusual design including brightly colored accents.