Alcohol-free

We know: 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 does salt almost always go with it, and how can fermented drinks bring new flavours to the glass?
bring new flavours into the glass?
More and more people do not drink alcohol for various reasons. In bars or restaurants they are often referred to the soft drink menu. Nicole Klauß shows that there is a better way. Her new book is aimed at wine professionals,
Her new book is aimed at wine experts, sommeliers, restaurateurs and wine merchants, but above all at all culinary enthusiasts who would like to look beyond the rim of the glass now and then and demand more from a drink than just quenching their thirst.
The author introduces the universe of non-alcoholic drinks and explains how they are prepared, how they taste and which dishes they go with.