The Book
Comprehensive presentation of the cigar. First, on its cultivation, which is part of the history of Central America and the Caribbean and still plays an essential economic role there. Then, understanding its production is a first step toward refined tasting. Finally, the book teaches how to recognize cigars and taste them as one does with wine by offering a simple and original method based on the five senses. In short, readers are provided with tools to help them develop their enjoyment of cigar tasting.
The author
Didier Houvenaghel is a young agricultural engineer, specialized in tropical crops during a third cycle at the University of Pinar del Rio in Cuba. He now runs his own manufacturing and distribution company for cigars, to Europe, Russia, and the United States of America. He knows perfectly well the plantations and productions of Cuba and Central America. He is a competent cigar specialist – from cultivation – of which he is a passionate and refined connoisseur – in the art.
The Market
The book is aimed at "fine palates" and the voluptuous. At all those for whom pleasure is not monolithic and standardized and who want to combine sensations in a bouquet of flavors: gastronomy, fine spirits, the smoothness of cigar smoke, conversations,... silences.
Technical Description
- Category: Practical book, "cooking-gastronomy-wine"
- Publication: May 4, 2005
- Price incl. tax: €35
- Format: 18.5x25 cm
- Description: bound book, hardcover with laminated color printing, 160 pages, about one hundred color illustrations
- ISBN: 2-9146226-69-4
- EAN: 9 782 914 622 961
My book deals with the production, quality, and tasting of cigars. It is completely innovative compared to the existing literature because it really focuses on the spirit of tasting and provides enthusiasts with the tools to develop their approach to the cigar (from seeds to smoke). Importantly, the book is completely neutral, it does not mention any brand and does not highlight one region or another.
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