No one can describe a wine like Karen MacNeil. Comprehensive, entertaining, authoritative, and endlessly interesting, The Wine Bible is a lively course from an expert teacher, grounding the reader deeply in the fundamentals—vine-yards and varietals, climate and terroir, the nine attributes of a wine’s greatness—while layering on tips, informative asides, anecdotes, definitions, photographs, maps, labels, and recommended bottles. Discover how to taste with focus and build a wine-tasting memory. The reason behind Champagne’s bubbles. Italy, the place the ancient Greeks called the land of wine. An oak barrel’s effect on flavor. Sherry, the world’s most misunderstood and underappreciated wine. How to match wine with food—and mood. Plus everything else you need to know to buy, store, serve, and enjoy the world’s most captivating beverage.
A cookbook that reinvents the American classic, macaroni and cheese, with gourmet ingredients, handcrafted artisan cheeses, and unique flavor combinations. Melt: The Art of Macaroni and Cheese is the first book to marry the American standard, macaroni and cheese, with handcrafted artisan cheeses and a wide array of pastas, producing dishes that are both classic and chic. Home cooks of all levels will be encouraged to incorporate fresh, simple ingredients into the everyday comfort food they know and love. Featuring such unexpected and delicious combinations as Beecher's Flagship Cheddar with Avocado, Lime, and Shell Pasta; Drunken Goat, Fennel, Edamame, Mint, and Rotini; and Pumpkin Stuffed with Fontina, Italian Sausage, and Macaroni, Melt takes mac and cheese out of the box and elevates it to a level that will delight even the most sophisticated palates. With gorgeous color photography throughout, Melt is a compendium of inventive recipes that will add a fresh twist to the family dinner or play a starring role at your next dinner party.
"Wine and Society: The social and cultural context of a drink examines the cultural forces which have shaped both how wine is made and the way in which it is consumed. It's divided into four parts and illustrated by case studies from around the world."--BOOK JACKET.
If a shipwreck or a plane crash lands you on a deserted island, you might think your troubles are over. Think again! How to Survive on a Deserted Island will tell you how to find drinkable water, catch food, and signal rescuers that you need help.
This collection of essays comprises a number of case studies from key wine-growing regions and countries around the world. Contributors focus on the development of the wine business and its overall importance and impact in terms of the regional and domestic economy and the international economy
Here’s the inside scoop on the wine world. Globalization has pushed back the borders of the wine world, creating a complex, interconnected market where Old World and New World wines and producers compete head to head. Writing with wit and verve, Mike Veseth (a.k.a. the Wine Economist) tells the compelling story of the war between the market forces that are redrawing the world wine map and the terroirists who resist them. This is the battle for the future of wine—and for its soul. The fight isn't just over bottles bought and sold, however; power and taste are also at stake. Who will call the shots in the wine market of the future? Who will set the price? Whose palate will prevail? Veseth masterfully brings all of these questions together in the only book on the wine business written for all lovers of wine. Wine Wars II begins by exploring wine globalization, where readers follow “Missionaries, Migrants, and Market Reforms” to faraway New Zealand and learn how to unlock the secrets of their local retail “Wine Wall” by mastering the “DaVino Code.” Globalization brings a world of wine to our doorsteps. Commodification helps us make sense of the resulting embarrassment of riches, but at a cost. Readers must decide if they are Martians or Wagnerians, consider why “They Always Buy the Ten Cent Wine,” and then probe the puzzle of “Outlaws, Prisoners, and the Great Escape.” Who stands in the way of the global wine market's assault on wine's very soul? The“Revenge of the Terroirists!” Resistance is not futile, because 'We Are All Terroirists Now,” but that doesn't mean the future of wine is secure. A final section explores “Wine's Triple Crisis,” environmental crisis plus economic crisis, plus identity crisis. Taken together these crises pose the most serious threat to wine as we know and love it. Each section of Wine Wars II ends with a suggested wine tasting that invites readers to experience the book's ideas and arguments with all their senses by sampling a few carefully chosen wines. Can the soul of wine survive – and thrive – in this unfriendly environment? You'll have to read Wine Wars II to find out!
The standard of wines made today is arguably higher than any timein the six thousand years of vinous history. The level of knowledgeof producers and the ability to control the processes in wineproduction is also greatly improved. Authors Keith Grainger and Hazel Tattersall detail theseprocesses, from vine to bottle, looking at key factors such asgeography, winemaking techniques, the impact of decisions made uponstyle and quality, and problems that may be encountered. Theauthors are not afraid to discuss practices that may be regarded ascontroversial. Highly regarded consultants to the wine industry, Grainger andTattersall present a clear and accessible handbook: Bullet points Vineyard and winery photographs Diagrams Text boxes Wine Production: Vine to Bottle is a concise and easy-to-usereference guide for all busy food and beverage industryprofessionals, students and others needing a working knowledge ofwine production.
In the anonymous office park of a modern software company, whip-smart software engineer Henry Hurt is a man in the middle: of life, of career, and of self-assessment. Henry is mired in his corporate responsibilities until his deathless office existence is torpedoed by the loss of his mother. Overcome by "the pall," Henry seeks escape in a quest for love and purpose, which is occasioned by a crisis in his company's fortunes. Dodging an Iago-like rival, he finds love with a colleague in his department, endangers his bond with his family, and finally confronts the single urgent question of his life. The Adventurist is about relationships: Henry has complicated ones with his sister, Gretchen, who has stayed at home with their father; his lover Jane, a sleek and efficient mirror image of Henry; and a tantalizing potential girlfriend, Madison, the ultimate free spirit. But his relationship to the responsibilities in that anonymous office park may change his fortunes even more than the women in his life.
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
