Reflections of a Wine Merchant
Neal I. Rosenthal - 2008
Rosenthal set out to learn everything he could about wine. Today, he is one of the most successful importers of traditionally made wines produced by small family-owned estates in France and Italy. Rosenthal has immersed himself in the culture of Old World wine production, working closely with his growers for two and sometimes three generations. He is one of the leading exponents of the concept of “terroir”—the notion that a particular vineyard site imparts distinct qualities of bouquet, flavor, and color to a wine. In Reflections of a Wine Merchant, Rosenthal brings us into the cellars, vineyards, and homes of these vignerons, and his delightful stories about his encounters, relationships, and explorations—and what he has learned along the way—give us an unequaled perspective on winemaking tradition and what threatens it today. Rosenthal was featured in the documentary film Mondovino and is one of the more outspoken figures against globalization, homogenization, and the “critic-ization” of the wine business. He was also a major subject in Lawrence Osborne’s The Accidental Connoisseur. His is an important voice in defense of the individual and the artisanal, and their contribution to our quality of life.
Kevin Zraly's Complete Wine Course
Kevin Zraly - 2011
Plus, he completely refreshed the tasting section with flavor profiles that also discuss winemaking; created a new Best of the Best chapter; and included more than 20 smart phone tags throughout the book that link to videos of Kevin talking about wine. As always, the book offers Wine Basics, Tasting Wine, Matching Wine and Food, Frequently Asked Questions About Wine, and a Selected Glossary. Zraly goes region-by-region, with the wines organized from simple to complex--allowing readers who follow Kevin's order to experience the finest wines and a wide diversity of tastes, styles, regions, and countries. More than ever, this is clearly the wine guide against which all others are judged.
Soup and Bread Cookbook: Building Community One Pot at a Time
Martha Bayne - 2011
This quirky exploration of the cultural history of soup as a tool for both building community and fostering social justice is the result of a brainstorm: eating your way through a pot of soup day after day can get boring why not get together and swap some with friends? Now neighbors across the country are getting together regularly for home-based "soup swaps." In Chicago, the arts collective InCUBATE uses soup as a microfunding tool. And of course, soup can be a political statement: the radical volunteers of Food Not Bombs have been providing free vegetarian soup to the hungry as a protest against war and social injustice since 1980. These are just a few examples of the stories Bayne wraps around a collection of delicious, accessible, and tested soup recipes.
The Curry Guy
Dan Toombs - 2017
In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money. Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house…but they thank him for getting it right.
Making Sense of Wine
Matt Kramer - 1989
Kramer explores connoisseurship through the practical devices of “thinking wine” and “drinking wine,” making for an engrossing journey through one of life’s great pleasures. Wine’s complexities are often glossed over in favor of sound bites tailored to the novice. Kramer embraces and celebrates these complexities. The superbly written text covers the basics, from food and wine pairings to setting up a wine cellar.
Vino Italiano: The Regional Wines of Italy
Joseph Bastianich - 2002
More recently, expensive “Super Tuscans” have been the rage. But between these extremes lay a bounty of delicious, moderately priced wines that belong in every wine drinker’s repertoire.Vino Italiano is the only comprehensive and authoritative American guide to the wines of Italy. It surveys the country’s wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes. Extensive reference materials—on Italy’s 300 growing zones, 361 authorized grape varieties, and 200 of the top producers— provide essential information for restaurateurs and wine merchants, as well as for wine enthusiasts.Beautifully illustrated as well as informative, Vino Italiano is the perfect invitation to the Italian wine experience.
Secrets of the Sommeliers: How to Think and Drink Like the World's Top Wine Professionals
Rajat Parr - 2010
As wine director for the Mina Group, Parr presides over the lists at some of the country’s top restaurants. In Secrets of the Sommeliers, Parr and journalist Jordan Mackay present a fascinating portrait of the world’s top wine professionals and their trade. The authors interviewed the elite of the sommelier community, and their colleagues’ insights, recommendations, and entertaining stories are woven throughout, along with Parr’s own takes on his profession and favorite winemakers and wines. Along the way, the authors give an immersion course in tasting and serving wine; share strategies for securing hard-to-find bottles at a good price and identifying value sweetspots among the many regions; and teach readers how to make inspired food pairings.Winner - 2011 James Beard Cookbook Award - Beverage Category
Our Korean Kitchen
Jordan Bourke - 2015
Capturing this movement, it introduces us to Korean food through a collection of classic and well-loved dishes. Beautifully illustrated throughout, the book will explore the secrets of authentic Korean food. Covering an extensive range of over 100 dishes, from Korean staples such as bibimbap and kimchi to stir-fried spicy squid, sesame & soy-marinated beef and pecan & cinnamon-stuffed pancakes, catering for beginners as well as those with a little more experience of cooking K-Food.Critically acclaimed chef and food writer Jordan and his Korean wife Rejina, provide a cultural history of the food of Korea giving context to the recipes that follow. Through the discussion of Korean culture, dining etiquette, key ingredients and the role of multiple side dishes, readers will be able to prepare and indulge in all aspects of Korean cuisine. There is also an easy to navigate Korean ingredients glossary, as well as menu ideas and information on the Korean meal. Chapters include: Rice and savoury porridgeVegetables, pickles & sidesSoups & stewsPancakes, fritters and tofuNoodlesMeatFishDesserts
How to Taste: A Guide to Enjoying Wine
Jancis Robinson - 2001
With "How to Taste," she's put together a unique wine-tasting course based on practical exercises that appeal to wine connoisseurs of all levels.Robinson explains first how we taste wine and food, and then about the grapes and wines themselves. In separate sections on theory and practice, she offers basic technical information about wine appreciation, then shows us how to apply it in sipping exercises -- all of which are based on readily available and, in most cases, inexpensive bottles. And how better to learn about wine than by actually drinking it?By the time you finish this book, you'll know how to recognize the most popular grape varieties from Chardonnay to Riesling, to Pinot Noir and Cabernet Sauvignon, and why you should choose a good sparkling wine over a cheap champagne. You will know how to judge sweetness, acidity, and fruitiness as well as the difference between the length and weight of a wine, and you will be able to distinguish wines from around the world. Robinson also arms you with practical advice about dealing with wine in the real world: choosing from a wine list; setting up and recording your own wine tastings; spitting out your sample mouthful correctly; and complementing food flavors with wine.Innovative, informative, and above all fun, "How to Taste" is designed to be taken with you everywhere, from the armchair to the vineyard to the wine shop and back to the table.
Natural Wine: An introduction to organic and biodynamic wines made naturally
Isabelle Legeron - 2014
Isabelle Legeron MW is leading the campaign for natural wine – wine made as nature intended. There is no official description of natural wine, but a rough definition is that it is made from grapes that are farmed organically or biodynamically and harvested manually, and that the wine should ideally be made without adding or removing anything during the vinification process. It is basically good old-fashioned grape juice fermented into wine, just as nature intended. Isabelle is a crusader for the natural wine movement: she has her own show on the Travel Channel, organizes a hugely successful annual natural wine festival (RAW), and acts as adviser to several leading restaurants. Just as the craft beer movement has taken off across the globe, the demand for natural wine is growing and will continue to do so.
The 30-Minute Cook: The Best of the World's Quick Cooking
Nigel Slater - 1994
Go shopping with a copy of The 30-Minute Cook and you can feast on the pleasure of real food" --Hugo Arnold in the "Evening Standard""Wonderful" --SHE magazine"The whiff of kaffir lime leaves, cumin and ginger wafts from the pages ... Slater is a very relaxed and relaxing kitchen companion ? and I can think of no one more likely to coax timid cooks into a spirit of culinary adventure" --Philippa Davenport in the "Financial Times""More than any other cookery writer, Nigel Slater knows how to invoke base, unbridled greed" --Julia Llewellyn Smith in "The Times""No other cookery writer has their finger as firmly on the pulse of contemporary cooking and eating" --"Time Out""A brilliant compilation of easy-to-cook, imaginative recipes" --Antony Worrall Thompson in the "Sunday Express"
The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World
Michael Gibson - 2010
It includes sections on viniculture and viticulture, Old World and New World wines, beer and other fermented beverages, and all varieties of spirits. Review questions, key terms, a pronunciation guide, maps, and even sample wine labels provide invaluable test prep information for acing the major sommelier certification exams. For each type of beverage, author Michael Gibson covers the essential history, manufacturing information, varieties available, and tasting and pairing information. He also includes sections on service, storage, and wine list preparation for a full understanding of every aspect of beverage service. - An ideal test prep resource for anyone studying for certification by The Court of Master Sommeliers, The Society of Wine Educators, or The International Sommelier Guild - An excellent introduction to wine and beverages for bartenders, beverage enthusiasts, and students - Based on education materials developed by the author for his culinary and hospitality students at the Le Cordon Bleu College of Culinary Arts in Scottsdale With concise, accessible information from an expert sommelier, this is the most complete guide available to all the wines, beers, and spirits of the world.
Essential Spices and Herbs: Discover Them, Understand Them, Enjoy Them
Christina Nichol - 2015
It lies in understanding the vast world of flavor, one that can be difficult to navigate. Essential Spices and Herbs introduces you to the 50 must-know herbs and spices that will take your cooking to the next level. Detailed profiles of these game-changing flavors for the modern kitchen include pairing suggestions, complimentary foods, and noted health benefits, plus recipes to put them to use. Acquaint yourself with the aromas and flavors of these fundamental herbs and spices, with: • An overview of the healing powers of key herbs and spices • Over 100 delicious, easy-to-prepare recipes • 10 essential spice mixes to quickly add flavor to any dish • A guide to spice and herb combinations by cuisine to celebrate global flavors • Informative tips for buying and storing spices and herbs Part reference, part cookbook, Essential Spices and Herbs will guide you along your journey through the magical world of flavor. Recipes include: Cold Bulgarian Cucumber Soup, Roasted Garlic and Brie, Rosemary Grits, Brown Butter-Sage Sauce with Tagliatelle and Pumpkin, Thyme-Stuffed Baked Tomatoes
Parker's Wine Buyer's Guide: The Complete, Easy-To-Use Reference on Recent Vintages, Prices, and Ratings for More Than 8,000 Wines from All the Major Wine Regions
Robert M. Parker Jr. - 1987
No one wants to waste his or her precious dollars on an unenjoyable bottle, and with Parker's advice in hand, no one ever will. Employing his famous 100-point rating system, Parker rates more than 8,000 wines from all the major wine-producing regions in the world -- including newly expanded sections on the popular wines of California and Italy. Each wine producer is evaluated separately, and Parker's independence allows him to be completely honest in his opinions. In addition, the book includes other essential information, such as how to buy and store wine, how to spot a badly stored and abused bottle, and how to find the best wine values for under $10.