Synopses & Reviews
Sake is hot, hot, hot (though the best are actually served cold). It's the hippest sip at the cocktail hour and, as the sommeliers will tell you, can be a delicious accompaniment to food. This fun and informative guide demystifies an age-old wine and explains the many types of sake and how to properly taste their complex flavors. Beau Timken's foolproof TasteMatch system profiles 50 suggested sakes and provides their beer and wine flavor equivalents, creating a simple-yet-effective resource for finding a perfect match. Plus, recipes for 30 sake cocktails and 15 sake-friendly dishes make sake appropriate for any occasion (try a refreshing glass of Sake Sangria, or surprise guests by pairing sake with Fettuccine with Shiitake Mushrooms and Pancetta). There's even a section on planning and hosting a sake-tasting party to share your newfound sake expertise. A contemporary look at a traditional drink, Sake captures 1,000 years of culture and updates it for the modern lifestyle. Kanpai!
"Say the word 'sake' to most Americans, and what comes to mind is a hot, semisweet beverage meant for socking down alongside spicy tuna. In Japan, however, sake is a serious subject, studied and celebrated much like wine is in France. This little volume seeks to demystify the sophisticated side of sake, providing a brief history and an in-depth examination of its rituals and preparation. The authors survey the surprisingly varied sake universe: 'Kira,' or 'devil sake,' is a dry and peppery version which marries well with spicy foods, while 'fukunishiki,' or 'happy fortune' sake, is a 'dependable, safe sake,' tasty alongside fried snacks. Pushing international boundaries, the authors note that 'Dessai 50,' or 'Otter Festival,' goes well with risotto, and 'Bishonen,' which means 'beautiful boy,' is great with a burger. The authors also provide a few appealing recipes to match with different sakes; a 'Crab and Grapefruit Salad with Fried Shallots' is elegant, easy to prepare, and faintly spicy, while 'Roasted Chicken Wings with Garlic And Ginger' beg for beer-or for a cold glass of 'Gokyo Junmai.' They also offer recipes for sake cocktails, like the super-sweet 'Citrus Mistress' and the 'Geisha's Delight,' which pairs Italian limoncello with citrus and sake. Not traditional, to be sure, but delicious enough to get any sake neophyte's attention." Publishers Weekly (Copyright Reed Business Information, Inc.)
About the Author
Sara Deseran is a senior editor at 7 x 7 magazine in San Francisco. She has contributed to such publications as Food and Wine , and is the author of Picnics (0-8118-4299-1).
Beau Timken is the owner of TrueSake in San Francisco, the first store dedicated to sake. He holds two professional sake-tasting licenses and is a master sake sommelier. This is his first book.
Scott Peterson is a San Francisco based photographer whose work has appeared in 7x7 , Bon Appetit , and Sunset magazines.