Wine For Dummies
Author: Ed McCarthy, Mary Ewing-Mulligan
Publisher: John Wiley & Sons
Are you up to date on today's wine scene? Wine For Dummies, 6th Edition reveals what's in, what's out, and what's new in wine. With new and revised content, this edition of the popular Wine For Dummies text takes you on a tour of emerging and old world wine regions, showcasing the varieties and styles you need to know to stay up to date on today's wine scene. In addition to highlighting wines themselves, this approachable resource offers insight into wine shops, supermarket wine selections, wine and food pairings, vintage charts, and price guidelines. For the aspiring wine aficionado, the text offers expert advice on buying, collecting, and rating wines—and can direct you in updating your personal collection through its thorough guidance. Wine has, for generations, been an important part of culture and society around the world. Over time, trends in wine change—as do the ways in which it is created, celebrated, and enjoyed. Exploring today's wine trends is a great way to learn more about and appreciate different cultures—and let's be honest: educational value aside, wine tastes amazing. Understand different grape varieties and varying wine styles Read wine lists and labels, and understand how to use them to make the right purchases Pair your wine with food in a way that will bring out the best flavors in all aspects of your meal Explore how to best select, store, open, pour, and enjoy your wine Wine For Dummies, 6th Edition provides you with the information you need to confidently navigate today's wine scene!
Late Harvest Havoc
Author: Jean-Pierre Alaux, Noel Balen
Publisher: Le French Book (NY)
Winter is in the air in Alsace and local customs are sowing trouble, piquing the curiosity of the famous winemaker from Bordeaux, Benjamin Cooker. While the wine expert and his assistant Virgile settle into their hotel in the old city of Colmar, distinguished vineyards are attacked. Is it revenge? The plot thickens when estates with no apparent connection to one another suffer the same sabotage just days prior to the late harvest. All of Alsace is in turmoil, plunged in the grip of suspicion that traces its roots back to the darkest hours of the German occupation. As he crosses back and forth into Germany from the Alsace he thought he knew so well, Cooker discovers a land of superstition, rivalry, and jealousy. Between tastings of the celebrated wines, he is drawn into the lives and intrigues of the inhabitants.
Author: Heather Webber
Publisher: St. Martin's Paperbacks
Lucy Valentine is as smart as can be, as single as you can get, and so not qualified to run a matchmaking service. But when her parents temporarily step down from the family business, Valentine, Inc., it's Lucy's turn to step up and help out—in the name of love. Plus, her rent is due. Here's the problem: Lucy doesn't have the knack for matchmaking. According to family legend, every Valentine has been blessed by Cupid with the ability to read "auras" and pair up perfect couples. But not Lucy. Her skills were zapped away years ago in an electrical surge, and now all she can do is find lost objects. What good is that in the matchmaking world? You'd be surprised. In a city like Boston, everyone's looking for something. So when Lucy locates a missing wedding ring—on a dead body—she asks the sexy private eye who lives upstairs to help her solve the perfect crime. And who knows? Maybe she'll find the perfect love while she's at it...in Heather Webber's Truly, Madly.
In two parts: Auteurs and Titres.
The Science of the Oven
Author: Hervé This
Publisher: Columbia University Press
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value. For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.
"First published in Great Britain by Michael Joseph 1960"--T.p. verso.
Author: David Cobbold, Sebastian Durand-Viel
An expert guide to wine from the publishers of Larousse Gastronomique. This completely new and updated edition offers wide-ranging coverage of the key wine-producing regions of the world, with particular reference to French vineyards. A short history and analysis of each region is followed by a survey of the types of wines produced, the specific properties that make the region unique, and the appellations of the area. New to this edition are more than 60 features on key wine producers around the world, affording a fascinating insight into what is involved in high-quality wine-making. Boxes and features throughout also cover a vast range of subjects such as how to read a wine label and whether to decant wine, through to organic wine-growing and bio-dynamics.