In praise of sour grapes

Verjus, Agrest, Agresto ... the "green juice" of unripe grapes (French: jus vert) is experiencing a renaissance. Milder than vinegar and more aromatic than lemon, this ancient condiment is conquering the hearts and tongues of the European gourmet community and is the joker in the alchemy of many a top chef. The path of verjus from a valued remedy to a culinary highlight was long and varied: it led through climatic crises, wars, kitchens, hospitals and pharmacies. Advocates and detractors of the "sour grape" came and went. The fact that it even fell into oblivion at times was not only due to phylloxera ... Elmar M. Lorey takes up the trail of the green juice and writes an exciting cultural history of Verjus, rich in facts and anecdotes. Along the way, he takes the reader on an entertaining and instructive journey through the history of European culinary art and the.