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  • Techniques in Home Winemaking: A Practical Guide to Making Chateau-Style Wines

    • Author: Daniel Pambianchi
    • Binding: Paperback
    • Price: $18.95

    Techniques in Home Winemaking is an easy-to-use, clearly-illustrated book that caters to novices and advanced winemakers alike. It allows home winemakers to make informed decisions on how to make the best wines from concentrates, juices, or grapes using equipment according to their needs and means.

    The chapters are laid out in a logical sequence, from crushing to bottling, in the same order as the handy flowcharts that are provided in the early pages of the book.

    In the new edition of Techniques in Home Winemaking, author Daniel Pambianchi has completely updated all aspects of the book and has added an additional 30 pages. Expanded sections describe the instruments and procedures for monitoring and controlling acid, pH and sulphite levels; introduces new recently-available winemaking equipment; provides step-by-step instructions for making world-class sparkling wines; discusses winemaking problems; and includes numerous new pictures and diagrams.. Bartending jobs seekers must have knowledge of fine wine and this book will help them get it.

  • The Wines of Bordeaux: Vintages and Tasting Notes 1952-2003

    • Author: Clive Coates M. W.
    • Binding: Hardcover
    • Price: $65.00

    Written by the leading international expert on French wine, The Wines of Bordeaux is the authoritative guide to one of the most important and complex wine regions in the world. Sumptuously produced, with a wealth of color illustrations and stunning line drawings, this book covers all the vineyards of Bordeaux-from the largest and most famous châteaux to the smallest farmsteads. Bordeaux is known for the quality, quantity, and variety of its wine. It produces twenty-five percent of the appellation contrôlée harvest in France-a great deal more than the Beaujolais, Burgundy, Alsace, Loire, or Rhône regions. It also produces all of the three main types of wine: red, dry white, and sweet white. Updating and augmenting Clive Coates's classic Grands Vins, this book shows that many of Bordeaux's wines are not only superlative but also affordable. Thirty-five years of traveling around the French vineyards has given Coates an encyclopedic knowledge of France and its wines. His love and respect for French wines is apparent as he imparts detailed information on the best vintages, tasting notes of the top wines, and up-to-the-minute advice for selecting best value wines. With clear wine descriptions that are accessible to both the uninitiated and the connoisseur, The Wines of Bordeaux increases the pleasure of traveling to this remarkable region and of selecting and enjoying its splendid wines. Illustrations: 150 b/w photographs, 12 maps. Bartending jobs seekers must have knowledge of fine wine and this book will help them get it.

  • Tasting Pleasure: Confessions of a Wine Lover

    • Author: Jancis Robinson
    • Binding: Paperback
    • Price: $18.00

    Even the French admit that Jancis Robinson is the "undisputed mistress of the kingdom of wine" (Le Figaro). Internationally renowned for her work in both television and print, she is the editor of the bestselling Oxford Companion to Wine and has won more than two dozen major awards around the world. Tasting Pleasure is her compelling account of a passion that began while studying at Oxford University.

    Writing with Julia Child's authority, Elizabeth David's intelligence, and M.F.K. Fisher's verve, Robinson takes us on a journey through the world's finest cellars, most beautiful vineyards, and best restaurants. As she explores the universe of the grape--from Bordeaux to Australia and South Africa to California--we meet scores of colorful, wine-loving characters, including Philippe de Rothschild, Julian Barnes, Francis Ford Coppola, and Julio Gallo.

    There are many books about producing and rating wine; this one is about enjoying it. Witty, revealing, and knowledgeable, in Tasting Pleasure Jancis Robinson has distilled twenty years in the wine world into a hugely entertaining read.

    --Robinson received the 1995 Wine Literary Award from the Wine Appreciation Guild

    "Our cleverest, most thoughtful wine writer . . . well known wherever wine is made or consumed." -Paul Levy, The Wall Street Journal

    "Of all the wine writers in the world," proclaimed Robert Parker, "Jancis Robinson may well be the most gifted. . . . She is witty, brilliant, authoritative.". Bartending jobs seekers must have knowledge of fine wine and this book will help them get it.

  • Garlic

    • Author: Thomas Pellechia
    • Binding: Paperback
    • Price: $15.95

    With historical facts and quotes, personal memoir, and both ancient and modern quick-and-easy recipes, this book describes how the reverence for these three foods developed and what keeps it going, from the land of Ur to the contemporary kitchen. In a concise, informative narrative, the author discusses the origins, cultivation, healthful attributes, and culinary preparation of these "Holy" foods that have become integrated into international cuisines from the Old World to the New. Also contains lists of suggested pairings of meals with wines, and a helpful bibliography.. Bartending jobs seekers must have knowledge of fine wine and this book will help them get it.

  • Wine and Olive Oil: Historical Anecdotes and Recipes

    • Author: Alan Minskoff
    • Binding: Paperback
    • Price: $27.95

    Idaho Wine Country grew out of two frends' love of wine and mutual curiiosity about the growth of new wineries and vineyards in their home state. Other friends might have limited themselves to sharing a bottle of local red every now and then. But writer Alan Minskoff and Paul Hosefros took to the back roads of Idaho for 15 months, interviewing and photographing more than 50 winemakers and grape growers and documenting all stages of grape and wine production. Their book, the first full-length exploration of the state's emerging wine industry, chronnicals an enterprise on the verge of discovery.

    It was the perfect moment to explore Idaho's wine industry. In the last 10 years, the state has more than doubled the number of wineries and added significant acreage in wine grapes. The quality of Idaho wines has never been higher, with a growing number of them garnering awards and recognition. The designation of the Snake River Valley American Viticultural Area, documented in this book, has helped gain recognition for the state vintners and their wines.

    Through Hosefros's evocative images and Minskoff's clear prose, Idaho Wine Country celebrates the people and the wines putting Gem State viticulture on the map.. Bartending jobs seekers must have knowledge of fine wine and this book will help them get it.

  • Concepts in Wine Chemistry

    • Author: Yair Margalit
    • Binding: Hardcover
    • Price: $89.95

    First published in 1997, Concepts in Wine Chemistry was the first text and reference book in decades to set out the basic science behind the chemistry of wine. Now, this new edition is fully revised and undated to meet the field's most recent developments and explain the chemistry backbone to the broader science of winemaking. The chapters are logically organised from the must and juice composition through each step of the winemaking process: fermentation, phenolics, oxidation, oak products, sulphur dioxide, cellar process and wine defects. Also included is a chapter on the history of wine chemistry and ancient winemaking practices, and a thorough index and chapter outlines.. Bartending jobs seekers must have knowledge of fine wine and this book will help them get it.

  • Frugal Gourmet Cooks With Wine - With Articles On Tasting And Selecting Wine By Father Corbet Clark

    • Author: Jeff Smith
    • Binding: Hardcover
    • Price: undefined

    undefined. Bartending jobs seekers must have knowledge of fine wine and this book will help them get it.

  • The Food Lover's Guide to Wine

    • Author: Karen Page
    • Binding: Hardcover
    • Price: $35.00

    A wine book unlike any other, THE FOOD LOVER'S GUIDE TO WINE offers a fresh perspective via the single aspect of wine most compelling to food lovers: flavor.

    At the heart of this indispensable reference, formatted like the authors' two previous bestsellers, is an encyclopedic A-to-Z guide profiling hundreds of different wines by their essential characteristics-from body and intensity to distinguishing flavors, from suggested serving temperatures and ideal food pairings to recommended producers (including many iconic examples). The book provides illuminating insights from dozens of America's best sommeliers via informative sidebars, charts and boxes, which complement the book's gorgeous four-color photography. Another groundbreaking work from two of the ultimate culinary insiders, this instant classic is the perfect gift book.
    . Bartending jobs seekers must have knowledge of fine wine and this book will help them get it.

  • Wild Bunch (Faber Books on Wine)

    • Author: Patrick Matthews
    • Binding: Paperback
    • Price: $13.95

    In this survey of what the author calls "the unreported wine revolution", he meets a new wave of growers and producers who are taking wine back to its regional roots and are concerned with authenticity and purity, rather than technology and marketing. Details of where to buy the wines are included.. Bartending jobs seekers must have knowledge of fine wine and this book will help them get it.

  • The Instant Wine Connoisseur: A Practical Guide to Tasting

    • Author: Mervyn L. Hecht
    • Binding: Paperback
    • Price: $9.95

    undefined. Bartending jobs seekers must have knowledge of fine wine and this book will help them get it.

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