Inside the book

Alongside extensive sections on chocolate, confectionery, syrups, and distillation, the manual includes an extraordinary quantity of recipes for ratafia, aromatized waters, and liqueurs, many of striking contemporary relevance. Numerous ratafia preparations appear, including rare and unusual variants such as truffle ratafia, as well as complex herbal and floral compositions that anticipate modern craft spirits and vermouth. The treatise on winemaking follows the process from harvest through fermentation, with careful attention to technical variables. Barretta discusses optimal harvest timing for different regional styles, including Beaujolais, Mâconnais, and Bourgogne, and examines fermentation management in detail, addressing temperature control, carbonic acid retention, pressing techniques, soufrage, and clarification through fining agents such as gelatine de corne de cerf. Wine diseases receive extended treatment, including a notably deep analysis of asphyxie in winemaking, reflecting early awareness of fermentation hazards and oxygen management. The section on vermouth bridges wine and liqueur traditions, offering structured recipes and aromatization methods. The concluding chapters present an astonishing array of aromatic and technical vinegar recipes, intended both for table use and cosmetic or hygienic purposes, revealing vinegar as a sophisticated, engineered product rather than a simple byproduct.