Verjus – The Taste of Eternity

The family Schwarzenbach produced in their wine cellar for over ten years "Verjus". Cécile Schwarzenbach had the idea of a book about Verjus and now it is here: "Verjus – The Taste of Eternity".

Verjus – The Taste of Eternity

245x245mm, 156 pages, colour photographs,
German, 4-colour print, hardcover

 

Authors: Martin Petras, Cécile Schwarzenbach
Photos: Hans-Peter Siffert
Design: Daniel Kleiner

 

 

 

What exactly is behind the somewhat ambiguous and enigmatic name "Verjus"? "Verjus – The Taste of Eternity" attempts to answer this often repeated question, focusing on three aspects: firstly, on the history of and culture surrounding the juice, which is made from unripe grapes; secondly, on the documentation of all the work processes connected with the production of Verjus, both in the vineyard and in the wine cellar. And last but not least, on culinary Verjus delicacies – hors d’oeuvres, main courses, deserts and drinks – all from renowned restaurants in and around Zurich.