Wolf-Knapp, Argyle

Argyle Wolf-Knapp is a graduate of the Culinary Institute of America and a Certified Sommelier with the Court of Master Sommeliers. He has worked as a chef for over a decade in New York and currently works as a floor captain and supervisor at the famed Commander's Palace restaurant in New Orleans. Over the last thirty years, he has researched and reproduced various beers, ales, meads and foods from historical sources going back as far as Apicius. He's still a bit enamored by Elizabethan food and brewing. This is his first book.