Author: James E. Wilson (Geologist)
Publisher: Univ of California Press
ISBN: 9780520219366
Category : Cooking
Languages : en
Pages : 366
Book Description
The French word terroir is used to describe all the ecological factors that make a particular type of wine special to the region of its origin. James E. Wilson uses his training as a geologist and his years of research in the wine regions of France to fully examine the concept of terroir. The result combines natural history, social history, and scientific study, making this a unique book that all wine connoisseurs and professionals will want close at hand. In Part One Wilson introduces the full range of environmental factors that together form terroir. He explains France's geological foundation; its soil, considered the "soul" of a vineyard; the various climates and microclimates; the vines, their history and how each type has evolved; and the role that humans--from ancient monks to modern enologists--have played in viticulture. Part Two examines the history and habitat of each of France's major wine regions. Wilson explores the question of why one site yields great wines while an adjacent site yields wines of lesser quality. He also looks at cultural influences such as migration and trade and at the adaptations made by centuries of vignerons to produce distinctive wine styles. Wilson skillfully presents both technical information and personal anecdotes, and the book's photographs, maps, and geologic renderings are extremely helpful. The appendices contain a glossary and information on the labeling of French wines. With a wealth of information explained in clear English, Wilson's book enables wine readers to understand and appreciate the mystique of terroir. The French word terroir is used to describe all the ecological factors that make a particular type of wine special to the region of its origin. James E. Wilson uses his training as a geologist and his years of research in the wine regions of France to fully examine the concept of terroir. The result combines natural history, social history, and scientific study, making this a unique book that all wine connoisseurs and professionals will want close at hand. In Part One Wilson introduces the full range of environmental factors that together form terroir. He explains France's geological foundation; its soil, considered the "soul" of a vineyard; the various climates and microclimates; the vines, their history and how each type has evolved; and the role that humans--from ancient monks to modern enologists--have played in viticulture. Part Two examines the history and habitat of each of France's major wine regions. Wilson explores the question of why one site yields great wines while an adjacent site yields wines of lesser quality. He also looks at cultural influences such as migration and trade and at the adaptations made by centuries of vignerons to produce distinctive wine styles. Wilson skillfully presents both technical information and personal anecdotes, and the book's photographs, maps, and geologic renderings are extremely helpful. The appendices contain a glossary and information on the labeling of French wines. With a wealth of information explained in clear English, Wilson's book enables wine readers to understand and appreciate the mystique of terroir.
Alsace Wines & Spirits
Author: Pamela Vandyke Price
Publisher: Philip Wilson Publishers, Limited
ISBN:
Category : Cooking
Languages : en
Pages : 234
Book Description
Publisher: Philip Wilson Publishers, Limited
ISBN:
Category : Cooking
Languages : en
Pages : 234
Book Description
Gabriel Kreuther
Author: Gabriel Kreuther
Publisher: Abrams
ISBN: 1647004705
Category : Cooking
Languages : en
Pages : 695
Book Description
From award-winning chef Gabriel Kreuther, the definitive cookbook on rustic French cooking from Alsace Gabriel Kreuther is the cookbook fans of the James Beard Award-winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther’s French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home. Sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther will teach the proper techniques for making every dish, whether simple or complex, a success. Recipes include everything from the chef's take on classic Alsatian food like the delicious Flammekueche (or Tarte Flambée) and hearty Baeckeoffe (a type of casserole stew) to modern dishes like the flavorful Roasted Button Mushroom Soup served with Toasted Chorizo Raviolis and the decadent Salmon Roe Beggar’s Purse garnished with Gold Leaf. Featuring personal stories from the chef's childhood in France and career in New York as well as stunning photography, Gabriel Kreuther is the definitive resource for Alsatian cooking worthy of fine dining.
Publisher: Abrams
ISBN: 1647004705
Category : Cooking
Languages : en
Pages : 695
Book Description
From award-winning chef Gabriel Kreuther, the definitive cookbook on rustic French cooking from Alsace Gabriel Kreuther is the cookbook fans of the James Beard Award-winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther’s French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home. Sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther will teach the proper techniques for making every dish, whether simple or complex, a success. Recipes include everything from the chef's take on classic Alsatian food like the delicious Flammekueche (or Tarte Flambée) and hearty Baeckeoffe (a type of casserole stew) to modern dishes like the flavorful Roasted Button Mushroom Soup served with Toasted Chorizo Raviolis and the decadent Salmon Roe Beggar’s Purse garnished with Gold Leaf. Featuring personal stories from the chef's childhood in France and career in New York as well as stunning photography, Gabriel Kreuther is the definitive resource for Alsatian cooking worthy of fine dining.
Terroir
Author: James E. Wilson (Geologist)
Publisher: Univ of California Press
ISBN: 9780520219366
Category : Cooking
Languages : en
Pages : 366
Book Description
The French word terroir is used to describe all the ecological factors that make a particular type of wine special to the region of its origin. James E. Wilson uses his training as a geologist and his years of research in the wine regions of France to fully examine the concept of terroir. The result combines natural history, social history, and scientific study, making this a unique book that all wine connoisseurs and professionals will want close at hand. In Part One Wilson introduces the full range of environmental factors that together form terroir. He explains France's geological foundation; its soil, considered the "soul" of a vineyard; the various climates and microclimates; the vines, their history and how each type has evolved; and the role that humans--from ancient monks to modern enologists--have played in viticulture. Part Two examines the history and habitat of each of France's major wine regions. Wilson explores the question of why one site yields great wines while an adjacent site yields wines of lesser quality. He also looks at cultural influences such as migration and trade and at the adaptations made by centuries of vignerons to produce distinctive wine styles. Wilson skillfully presents both technical information and personal anecdotes, and the book's photographs, maps, and geologic renderings are extremely helpful. The appendices contain a glossary and information on the labeling of French wines. With a wealth of information explained in clear English, Wilson's book enables wine readers to understand and appreciate the mystique of terroir. The French word terroir is used to describe all the ecological factors that make a particular type of wine special to the region of its origin. James E. Wilson uses his training as a geologist and his years of research in the wine regions of France to fully examine the concept of terroir. The result combines natural history, social history, and scientific study, making this a unique book that all wine connoisseurs and professionals will want close at hand. In Part One Wilson introduces the full range of environmental factors that together form terroir. He explains France's geological foundation; its soil, considered the "soul" of a vineyard; the various climates and microclimates; the vines, their history and how each type has evolved; and the role that humans--from ancient monks to modern enologists--have played in viticulture. Part Two examines the history and habitat of each of France's major wine regions. Wilson explores the question of why one site yields great wines while an adjacent site yields wines of lesser quality. He also looks at cultural influences such as migration and trade and at the adaptations made by centuries of vignerons to produce distinctive wine styles. Wilson skillfully presents both technical information and personal anecdotes, and the book's photographs, maps, and geologic renderings are extremely helpful. The appendices contain a glossary and information on the labeling of French wines. With a wealth of information explained in clear English, Wilson's book enables wine readers to understand and appreciate the mystique of terroir.
Publisher: Univ of California Press
ISBN: 9780520219366
Category : Cooking
Languages : en
Pages : 366
Book Description
The French word terroir is used to describe all the ecological factors that make a particular type of wine special to the region of its origin. James E. Wilson uses his training as a geologist and his years of research in the wine regions of France to fully examine the concept of terroir. The result combines natural history, social history, and scientific study, making this a unique book that all wine connoisseurs and professionals will want close at hand. In Part One Wilson introduces the full range of environmental factors that together form terroir. He explains France's geological foundation; its soil, considered the "soul" of a vineyard; the various climates and microclimates; the vines, their history and how each type has evolved; and the role that humans--from ancient monks to modern enologists--have played in viticulture. Part Two examines the history and habitat of each of France's major wine regions. Wilson explores the question of why one site yields great wines while an adjacent site yields wines of lesser quality. He also looks at cultural influences such as migration and trade and at the adaptations made by centuries of vignerons to produce distinctive wine styles. Wilson skillfully presents both technical information and personal anecdotes, and the book's photographs, maps, and geologic renderings are extremely helpful. The appendices contain a glossary and information on the labeling of French wines. With a wealth of information explained in clear English, Wilson's book enables wine readers to understand and appreciate the mystique of terroir. The French word terroir is used to describe all the ecological factors that make a particular type of wine special to the region of its origin. James E. Wilson uses his training as a geologist and his years of research in the wine regions of France to fully examine the concept of terroir. The result combines natural history, social history, and scientific study, making this a unique book that all wine connoisseurs and professionals will want close at hand. In Part One Wilson introduces the full range of environmental factors that together form terroir. He explains France's geological foundation; its soil, considered the "soul" of a vineyard; the various climates and microclimates; the vines, their history and how each type has evolved; and the role that humans--from ancient monks to modern enologists--have played in viticulture. Part Two examines the history and habitat of each of France's major wine regions. Wilson explores the question of why one site yields great wines while an adjacent site yields wines of lesser quality. He also looks at cultural influences such as migration and trade and at the adaptations made by centuries of vignerons to produce distinctive wine styles. Wilson skillfully presents both technical information and personal anecdotes, and the book's photographs, maps, and geologic renderings are extremely helpful. The appendices contain a glossary and information on the labeling of French wines. With a wealth of information explained in clear English, Wilson's book enables wine readers to understand and appreciate the mystique of terroir.
Wine & Spirits
Author:
Publisher:
ISBN:
Category : Liquor
Languages : en
Pages : 758
Book Description
Publisher:
ISBN:
Category : Liquor
Languages : en
Pages : 758
Book Description
The Wine Pioneers
Author: Anton Massel
Publisher: Lulu.com
ISBN: 0970493223
Category : History
Languages : en
Pages : 177
Book Description
At first there were the horticulturists and wine growers, then came the wine makers, the coopers, and the cellar masters. Inevitably there were wine shippers and wine merchants. Chemists and biologists added their skills in the past two centuries, and only very recently came the oenologists and the professional wine tasters. Wine writers play an important role in today's wine trade, and there were always wine connoisseurs and wine snobs. From 5000BC to the modern day, this book provides a chronological history of the wine pioneers through the ages.
Publisher: Lulu.com
ISBN: 0970493223
Category : History
Languages : en
Pages : 177
Book Description
At first there were the horticulturists and wine growers, then came the wine makers, the coopers, and the cellar masters. Inevitably there were wine shippers and wine merchants. Chemists and biologists added their skills in the past two centuries, and only very recently came the oenologists and the professional wine tasters. Wine writers play an important role in today's wine trade, and there were always wine connoisseurs and wine snobs. From 5000BC to the modern day, this book provides a chronological history of the wine pioneers through the ages.
The Wine, Beer, and Spirits Handbook
Author: The International Culinary Schools at The Art Institutes
Publisher: John Wiley & Sons
ISBN: 0470429933
Category : Cooking
Languages : en
Pages : 528
Book Description
Master the mysteries of wine. The study of wine and beverages has become integral to hospitality education. The Wine, Beer, and Spirits Handbook demystifies the wine and wine-making process, examining not only the making and flavor profiles of wine, beer, and spirits, but also the business of wine service as practiced by a chef or sommelier. Unique to this book, is the strong emphasis on food and wine pairings, as well as food and beverage interactions. An entire chapter uncovers this broad, often intimidating, topic with detailed information on table wines, sparkling wines, fortified wines, beer and spirits. More importantly, The Handbook explains the responsibilities of a sommelier from both service and managerial perspectives. Readers explore their wine-related duties including: the developing of wine lists, identifying faulty wines, ordering, receiving, and storing wines, conducting inventory control, pricing, product research, cellar management, and the health and legal implications of wine consumption. A comprehensive, one-stop resource to the character and best use of beverages, The Wine, Beer, and Spirits Handbook will help every student, chef, sommelier and wine enthusiast confidently master the mysteries of wine and other beverages.
Publisher: John Wiley & Sons
ISBN: 0470429933
Category : Cooking
Languages : en
Pages : 528
Book Description
Master the mysteries of wine. The study of wine and beverages has become integral to hospitality education. The Wine, Beer, and Spirits Handbook demystifies the wine and wine-making process, examining not only the making and flavor profiles of wine, beer, and spirits, but also the business of wine service as practiced by a chef or sommelier. Unique to this book, is the strong emphasis on food and wine pairings, as well as food and beverage interactions. An entire chapter uncovers this broad, often intimidating, topic with detailed information on table wines, sparkling wines, fortified wines, beer and spirits. More importantly, The Handbook explains the responsibilities of a sommelier from both service and managerial perspectives. Readers explore their wine-related duties including: the developing of wine lists, identifying faulty wines, ordering, receiving, and storing wines, conducting inventory control, pricing, product research, cellar management, and the health and legal implications of wine consumption. A comprehensive, one-stop resource to the character and best use of beverages, The Wine, Beer, and Spirits Handbook will help every student, chef, sommelier and wine enthusiast confidently master the mysteries of wine and other beverages.
The Complete Year Book of French Quality Wines, Spirits & Liqueurs
Author:
Publisher:
ISBN:
Category : Wine and wine making
Languages : en
Pages : 1422
Book Description
Publisher:
ISBN:
Category : Wine and wine making
Languages : en
Pages : 1422
Book Description
Grossman's Guide to Wines, Beers, and Spirits
Author: Harold J. Grossman
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 680
Book Description
Turn to Grossman's Guide to Wines, Beers, and Spirits for quick answers to your questions about any alcoholic beverage and for insights into the history and origins of liquor. Whether you're looking for technical advice or interesting conversation pieces, this resource is sure to meet all of your needs.
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 680
Book Description
Turn to Grossman's Guide to Wines, Beers, and Spirits for quick answers to your questions about any alcoholic beverage and for insights into the history and origins of liquor. Whether you're looking for technical advice or interesting conversation pieces, this resource is sure to meet all of your needs.
Encyclopaedia of Wines & Spirits
Author: Alexis Lichine
Publisher:
ISBN:
Category : Wine and wine making
Languages : en
Pages : 756
Book Description
Publisher:
ISBN:
Category : Wine and wine making
Languages : en
Pages : 756
Book Description
Wine & Spirit International
Author:
Publisher:
ISBN:
Category : Alcoholic beverage industry
Languages : en
Pages : 530
Book Description
Publisher:
ISBN:
Category : Alcoholic beverage industry
Languages : en
Pages : 530
Book Description