Let's toast this essential and unpretentious course on wine, which demystifies the lingo and lore, while educating on how to serve, preserve, store, and evaluate wines.

    for Best Book on Matching Food and Wine<!--EndFragment--> Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.

    Instead she was an under-appreciated freelance journalist and waitress in New York City, frustrated at always being broke and completely miserable in love. When she tastes her first pétillant-naturel (pét-nat for short), a type of natural wine made with no additives or chemicals, it sets her on a journey of self-discovery, both deeply personal and professional, that leads her to Paris, Italy, Spain, Georgia, and finally deep into the wilds of south Australia and which forces her, in the face of her "Wildman," to ask herself the hard question: can she really handle the unconventional life she claims she truly wants?Have you ever been sidetracked by something that turned into a career path? Did you ever think you were looking for a certain kind of romantic partner, but fell in love with someone wild, passionate and with a completely different life? For Signer, the discovery of natural wine became an introduction to a larger ethos and philosophy that she had long craved: one rooted in egalitarianism, diversity, organics, environmental concerns, and ancient traditions. In You Had Me at Pét-Nat, as Signer begins to truly understand these revolutionary wine producers upending the industry, their deep commitment to making their wine with integrity and with as little intervention as possible, she is smacked with the realization that unless she faces, head-on, her own issues with commitment, she will not be able to live a life that is as freewheeling, unpredictable, and singular as the wine she loves.

    

    Recipes range from casual to formal, and this is the only slow cooker cookbook that also includes tips on how to use your slow cooker for a wide variety of entertaining options and how to scale up those recipes for even more guests. It covers all the bases: appetizers, punches, dips, soups, entrees, fondues, desserts--all can be prepared ahead of time in the slow cooker, so that hosts will be able to focus on the guests, not the preparations.

    The truth is, today's methods and procedures for home-canning, freezing, and drying food are simpler and easier than ever. And now, with this easy-to-follow book, you'll get the information you need to can and preserve food safely."Canning and Preserving For Dummies" makes putting up fruits and vegetables in your home as easy as pie. Featuring up-to-date safety guidelines and simple, fun techniques, this practical, friendly guide is for anyone who wants to enjoy delicious, do-it-yourself treats year-round--or even give them as gifts! You get all the juicy details on: Water-bath canningPressure canningFreezingDryingFinding the right supplies and equipment"Canning and Preserving For Dummies" also features yummy, eas y-to-do recipes that include preparation times, cooking times, processing times, and the yield you should expect from your efforts. You'll see how to make everything from apple butter, pear-raspberry jam, and bread and butter pickles to chicken stock, tomatillo salsa, and white chili. You'll also discover how to: Know the acidity level of your foodPick and prepare fresh fruitLine your jars with liquidCreate jams, jellies, and marmaladesPreserve chutneys, relishes, and saucesPickle vegetablesCombine foods for convenienceSelect food for freezingProtect the life of your dried foodProviding troubleshooting tips for home-canned creations, sources for locating equipment suppliers, a metric conversion guide, and definitions of preserving terms, "Canning and Preserving For Dummies" has just what you need to fill your pantry with savory homemade fare.

    Moving from the first cork tops to screw caps, renowned wine writer Oz Clarke presents such landmarks as the introduction of the cylindrical wine bottle in the 1780s; the first estate to bottle and label its own wine (formerly sold in casks to merchants only); the most expensive bottle sold at auction and the oldest unopened bottle; the change in classifications; and the creation of numerous famous vintages. Fully illustrated with photographs of bottles, labels, and other images, this is a beautiful tribute to the "bottled poetry" that is wine.

    Avoiding the traditional and confusingly vague wine language of “bouquet” and “nose,” and instead discussing wine in commonsense terms, the book launched Andrea’s career as a wine authority without pretense.Now, thoroughly revised, Great Wine Made Simple lives up to its title by making selecting and enjoying wine truly simple. With Andrea Immer Robinson as your guide, you will never again have to fear pricey bottles that don’t deliver, snobby wine waiters, foreign terminology, or encyclopedic restaurant wine lists. You’ll be able to buy or order wine with confidence--and get just the wine you want--by learning how the “Big Six” basic styles (which comprise 80 percent of today’s top selling wines) taste and how to read any wine label. Ten new flavor maps show what tastes you can expect from climates around the world.Andrea Immer Robinson genuinely knows more about wine than most wine lovers could ever hope to learn. But she doesn’t believe that you have to join a stuffy, exclusive wine-tasting set, or study a lot, to become a savvy wine buyer. Unlike other wine guides, Great Wine Made Simple makes it easy to master the ins and outs of choosing a wine that you and your guests will love—on any budget.In her down-to-earth style, Andrea guides you through follow-along-at-home wine tastings that are easy, fun, and affordable, and even suggests a milk tasting for understanding variations in wine-body style. Building on this foundation, she covers the rest of the wine landscape with her inimitable style, candor, and humor, from classic regions to new tastes, plus a bevy of practical issues like wine gear and proper storage. A refreshing blend of in-depth knowledge and accessibility, Great Wine Made Simple is a welcome resource for those who are intrigued by wine but don’t know where to start.

    Book by Esposito, Sergio

    In Nose Dive, McGee takes us on a sensory-filled adventure, from the sulfurous nascent earth more than four billion years ago, to the sweetly fragrant Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (fresh bread and chocolate), the delightful (roses and vanilla) and the unpleasant (spoiled meat and rotten eggs). We'll smell each other. We'll smell ourselves.Through it all, McGee familiarizes us with the actual bits of matter that we breathe in -- the molecules that trigger our perceptions, that prompt the citrusy smells of coriander and beer and the medicinal smells of daffodils and sea urchins. And like everything in the physical world, molecules have histories. Many of the molecules that we smell every day existed long before any creature was around to smell them -- before there was even a planet for those creatures to live on. Beginning with the origins of those molecules in interstellar space, McGee moves onward through the smells of our planet, the air and the oceans, the forest and the meadows and the city, all the way to the smells of incense, perfume, wine, and food.Here is a story of the world, of all of the smells under our collective nose. A work of astounding scholarship and originality, Nose Dive distills the science behind the smells and translates it, as only McGee can, into an accessible and entertaining guide. Incorporating the latest insights of biology and chemistry, and interwoven with personal observations, McGee reveals how our sense of smell has the power to expose invisible, intangible details of our material world and life, and trigger in us feelings that are the very essence of being alive.

    Beautifully illustrated with more than 400 images and 100 brand-new National Geographic maps, this definitive guide is arranged geographically to highlight the regions and climates that produce the best vintages. From the countries of Southeast Europe to the Eastern Mediterranean, each page is packed with information on flavor notes, vineyard profiles, tasting room guides, grape know-how, and special information on unique varietals. The book also features top wines organized by maker and year; a troubleshooter's guide to potential wine faults; a taste chart to help identify flavors; up-and-coming producers; unusual wines, food pairings, and more. You'll find time lines depicting the chronology of wine from 500 million B.C., expert sommelier tips, and thousands of recommendations for the latest and greatest reds, whites, and rosés. The most up-to-date and comprehensive wine reference in the world, this stunning book is an oenophile's dream--and a must-have for anyone looking to become an expert in wine.

    This guide to Scotland and the Scottish highlands and islands, one of Europe's fastest growing adventure holiday destinations, explores the hidden parts of its better known tourist areas, as well many more remote regions, rarely visited by tourists. Guiding you to over 800 wild swims, ancient forests, lost ruins and hidden beaches. Including inns, wild camping, local crafts, artisan whisky distilleries and wild places to stay.

    Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . . . and then the warmth and richness and fine reality of hunger satisfied.

    . . [her books] are considered today to be the definitive books on island cooking."-New York TimesWritten entirely in Spanish, Cocina Criolla, the standard reference work on traditional Puerto Rican cooking, is in its 68th priniting and has special appeal to those who enjoy the island's cuisine.In addition to offering hundreds of delicious recipes, Cocina Criolla includes advice for the inexperienced cook that ranges from suggestions about the most efficient way to read a recipe to suggestions about what kitchen equipment every cook should have.Cocina Criolla no puede compararse con la generalidad de los libros de cocina. En muchos puntos difiere grandemente de 'stos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria pr'ctica y 'til y por la forma detallada y caracter'stica de sus rectas es, de por s', 'nico en su clase.Cocina Criolla solucionar' muchas problemas dom'sticos y por lo tanto, est' llamad a ser un libro indespensable en el hogar.The English edition of this book, Puerto Rican Cookery, is in its 36th printing with more than 167,000 copies in print and is also available from Pelican.

    The quarrel began in 1850 on a West Indian sugar plantation, and the grudges still separated Bristol's two most important families—until the 1927 Michaelmas ball, when handsome rake Jack Martinez danced with spoiled, precocious Maude Rudolph.