Like fine wine, water is to be studied, tasted and enjoyed. But how do you pick up on the nuances of water, a precious liquid that is essential to life?
Studying water depends on understanding a certain language - or codex. This latter term is explained in 'The S. Pellegrino and Acqua Panna Water Codex,' a book written by international sommelier Giuseppe Vaccarini and Claudia Moriondo (Doctorate in Food Preparation Science).
This book is a great resource for using a codex to conduct water tastings and exploring the divine world of fine water. For more on decoding the flavor of water, we suggest you refer to the following:
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.