A Taste of Australian Food and Wine PDF Download
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Author: Sally Marden
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 216
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Book Description
Author: Sally Marden
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 216
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Book Description
Author: Patrick Iland
Publisher:
ISBN: 9780994635617
Category : Viticulture
Languages : en
Pages : 290
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Book Description
Australian Wine: styles and tastes, people and places is a key to understanding and enjoying Australian wine. Absorbing text and stunning photography take the reader on a journey through the story of Australian wine from the vineyard to the winery to the cellar and to the wine in the glass. The contents include topics such as, the history of Australian wine, how to taste wine, a guide to cellaring wine, wine and food, wine and health, vine growth, berry ripening, organic and biodynamic grapegrowing and winemaking, sustainability, how the different styles of wine ? dry white wines, semi-sweet and sweet white wines, sparkling wines, dry red wines and fortified wines ? are made and how they taste, how climate, soils and vineyard management and winemaking practices impact on the taste of a wine, wine regions of Australia, regionality, terroir and provenance. It introduces the reader to many of the people who grow grapes and make wine across the Australian wine scene. It tells stories of places where vines grow and the importance of place in the taste of a wine. Overall it is an interesting and educational read of the story of Australian wine from its beginnings to the present day. The concise, easy to follow educational format contains 290 pages of informative text, maps, wine style guides and over 300 photographs to illustrate the diversity and richness of Australian wine. The four co-authors are experienced educators, winemakers, wine journalists and commentators.The book can be used in wine training courses, by cellar door personnel and by the wine consumer who enjoys a good read and who would like to know a little more about Australian wine.
Author: Tyson Stelzer
Publisher:
ISBN: 9780977554881
Category : Food
Languages : en
Pages : 352
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Book Description
Have you got Taste? TASTE FOOD & WINE has just won the Award for the Best Food and Wine Writing in the Australian Food Media Awards 2008. The 2009 edition is 50% bigger than last year. This quick-reference guide to takes the guesswork out of choosing the right wine to match with food. It is based around a comprehensive A-Z of cuisines, dishes and ingredients linked to matching wine styles. The book places an emphasis on Australian foods but embraces the rich diversity of the international cuisines available to us. It also features the best wines of 2009, giving readers a tightly honed list for their year's drinking. This is a wine list for everyone, covering all styles and prices . This is the most up-to-date wine book on the shelves, featuringmore than eighty 2008 vintage wines and many imports which are readily available on Australian and New Zealand shelves. Retailers are listed for every product.
Author: Len Evans
Publisher: Xoum Publishing
ISBN: 1922057924
Category : Cooking
Languages : en
Pages : 87
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Book Description
Author: Jonette George
Publisher:
ISBN: 9780992318390
Category : Cooking
Languages : en
Pages : 450
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Book Description
You've never seen South Australia like this before. From farm gates to cellar doors and hidden bars to extraordinary restaurants, prepare to immerse yourself in the best of South Australia's culinary scene. Within these pages you can journey from the remarkable restaurants in Adelaide to the world-renowned wineries and producers of the ......
Author: Eric C. Rolls
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 212
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Book Description
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Author: Lyndey Milan
Publisher:
ISBN: 9780733622496
Category : Food
Languages : en
Pages : 132
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Book Description
BALANCE gives the principles and advice to enable you to deal with confidence with any situation that you are in. It goes through Australia s most popular wine varieties, and shows you just what are the key characteristics, their best food matches, and how to arrive at innovative flavour profiles. Reprinted due to popular demand after winning Fine Wine Partners Award for Best Food and Wine Writing in the Vittoria Australian Food Media Awards 2006. Balance provides: -Handy lists of the most sensational matches, flexible food wines and the best wine styles for restaurant styles -Advice on matching wine with cheese -A unique food and wine matching chart, detailing which wine goes with what food style -Tried and tested recipes for each wine style
Author: James Halliday
Publisher: Angus & Robertson
ISBN: 9780207174377
Category : Cooking
Languages : en
Pages : 135
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Book Description
A step-by-step introduction to the way wine is made, sold and is to be appreciated. Does not cover actual vintages or labels, but explains how climate and winemaker influence the outcome. Discusses major wine types such as dry, white, sweet white, dry red, sparkling and fortified, explains shows, medals and labels, and provides advice on starting a cellar and serving wine. The author is a well-known wine writer and author of 'The Australian Wine Guide'.
Author: Joanna Simon
Publisher: Simon and Schuster
ISBN: 0684835223
Category : Cooking
Languages : en
Pages : 168
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Book Description
Tells how to match wines with foods, and describes the characteristics of wines from around the world.
Author: Sofia Eriksson
Publisher: Cambridge Scholars Publishing
ISBN: 144386479X
Category : Social Science
Languages : en
Pages : 188
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Book Description
Eat History offers fascinating new insights into the emerging field of gastronomic studies and its intersection with cultural history, and includes the writing of nine leading historians on topics ranging from vodka to patty cakes. Though primarily focused on Australia, the transnational nature of many of the essays widens the scope to include Russia and the British Empire, as well as Italy. With its engaging and entertaining tone, the volume will prove to be of interest not only to researchers and academics in the field, but to more general readers keen to discover how the consideration of food opens up whole new areas of history and points the way to fruitful future inquiry.
