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Author: British Museum. Dept. of Printed Books
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 584
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Book Description
Author: British Museum. Dept. of Printed Books
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 584
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Book Description
Author: Library of Congress
Publisher:
ISBN:
Category :
Languages : en
Pages : 664
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Book Description
Author:
Publisher:
ISBN:
Category : Best books
Languages : en
Pages : 616
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Book Description
Author: British Library
Publisher:
ISBN:
Category : Best books
Languages : en
Pages : 640
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Book Description
Author: Library of Congress
Publisher:
ISBN:
Category : Catalogs, Subject
Languages : en
Pages : 682
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Book Description
Author: Library of Congress
Publisher:
ISBN:
Category : Subject catalogs
Languages : en
Pages : 688
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Book Description
A cumulative list of works represented by Library of Congress printed cards.
Author: Karen MacNeil
Publisher: Workman Publishing Company
ISBN: 0761187154
Category : Cooking
Languages : en
Pages : 2408
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Book Description
No one can describe a wine like Karen MacNeil. Comprehensive, entertaining, authoritative, and endlessly interesting, The Wine Bible is a lively course from an expert teacher, grounding the reader deeply in the fundamentals—vine-yards and varietals, climate and terroir, the nine attributes of a wine’s greatness—while layering on tips, informative asides, anecdotes, definitions, photographs, maps, labels, and recommended bottles. Discover how to taste with focus and build a wine-tasting memory. The reason behind Champagne’s bubbles. Italy, the place the ancient Greeks called the land of wine. An oak barrel’s effect on flavor. Sherry, the world’s most misunderstood and underappreciated wine. How to match wine with food—and mood. Plus everything else you need to know to buy, store, serve, and enjoy the world’s most captivating beverage.
Author: Amy B. Trubek
Publisher: Univ of California Press
ISBN: 052093413X
Category : Cooking
Languages : en
Pages : 317
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Book Description
How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.
Author: Edward Smedley
Publisher:
ISBN:
Category : Encyclopedias and dictionaries
Languages : en
Pages : 820
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Book Description
Author: Arthur James Wells
Publisher:
ISBN:
Category : Bibliography, National
Languages : en
Pages : 1378
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Book Description
