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Author: Joseph Bastianich
Publisher: Clarkson Potter
ISBN: 0307719766
Category : Cooking
Languages : en
Pages : 306
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Book Description
Travel through the Italian countryside with Joseph Bastianich in search of the country’s eighty-nine finest wines. Joseph Bastianich is steeped in Italian wines like no one else. Not only is he the co-owner, with Mario Batali, of some of America’s premier Italian restaurants, but he also produces wine on four separate estates—three in Italy—and is responsible for bringing Eataly, the groundbreaking artisanal Italian food and wine marketplace, to New York. His thoughtfully honed list of favorite wines makes for a fascinating journey that brings Italian wines to life. Grandi Vini introduces readers to the greatest wines in Italy by bringing them to the vineyards and introducing the winemakers behind the bottles. More than simply appealing to the palate, the wines on Joe’s list have made an impact on the industry. In Central Italy, he recommends a stunning Sangiovese in Emilia Romagna, produced at San Patrignano, the largest drug rehabilitation center in Europe. The island of Sicily is typically known for bulk commercial wine; but now, in the unique terroir of Mount Etna, wine lovers can discover the perfectly fresh, dry white Pietramarina, produced by the forward-thinking Benati family. And we can’t forget the great Barolos. Bastianich selects a specific list of wines from this legendary production region—some of which come from family outfits, like Barolo Rocche dell’Annunziata Riserva of Paolo Scavino, by the son of the winery’s founder; and others that have emerged only recently, like the Barolo Cannubi Boschis made by Luciano Sandrone, a winemaker who only started producing great wine in the 1990s. Grandi Vini also includes a wine list in the back of the book that shares vinification, production, and website information for every wine. With lovely hand-illustrated maps locating the wineries in their various regions, Grandi Vini is a rich exploration of eighty-nine Italian wines that rank among the world’s best—a wonderful read for any wine enthusiast.
Author: Joseph Bastianich
Publisher: Clarkson Potter
ISBN: 0307719766
Category : Cooking
Languages : en
Pages : 306
Get Book Here
Book Description
Travel through the Italian countryside with Joseph Bastianich in search of the country’s eighty-nine finest wines. Joseph Bastianich is steeped in Italian wines like no one else. Not only is he the co-owner, with Mario Batali, of some of America’s premier Italian restaurants, but he also produces wine on four separate estates—three in Italy—and is responsible for bringing Eataly, the groundbreaking artisanal Italian food and wine marketplace, to New York. His thoughtfully honed list of favorite wines makes for a fascinating journey that brings Italian wines to life. Grandi Vini introduces readers to the greatest wines in Italy by bringing them to the vineyards and introducing the winemakers behind the bottles. More than simply appealing to the palate, the wines on Joe’s list have made an impact on the industry. In Central Italy, he recommends a stunning Sangiovese in Emilia Romagna, produced at San Patrignano, the largest drug rehabilitation center in Europe. The island of Sicily is typically known for bulk commercial wine; but now, in the unique terroir of Mount Etna, wine lovers can discover the perfectly fresh, dry white Pietramarina, produced by the forward-thinking Benati family. And we can’t forget the great Barolos. Bastianich selects a specific list of wines from this legendary production region—some of which come from family outfits, like Barolo Rocche dell’Annunziata Riserva of Paolo Scavino, by the son of the winery’s founder; and others that have emerged only recently, like the Barolo Cannubi Boschis made by Luciano Sandrone, a winemaker who only started producing great wine in the 1990s. Grandi Vini also includes a wine list in the back of the book that shares vinification, production, and website information for every wine. With lovely hand-illustrated maps locating the wineries in their various regions, Grandi Vini is a rich exploration of eighty-nine Italian wines that rank among the world’s best—a wonderful read for any wine enthusiast.
Author: Alan Redfern
Publisher: Sweet & Maxwell
ISBN: 9780421862401
Category : Law
Languages : en
Pages : 728
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Book Description
Highly acclaimed by practitioners all over the world, Law & Practice of International Commercial Arbitration has deservedly become the leading text in its field. With its comprehensive review of the legal context within which international commercial arbitration operates, Redfern & Hunter is the ultimate user-friendly explanation of how arbitration, and in particular international commercial arbitration, works. The 4th edition has been expanded to give a wider global scope to the work. Readers can also benefit from the expert insight and advice of world-renowned international practitioners. international practitioner * Contains a comprehensive review of the international commercial arbitration process from start to finish * Includes commentary on suitable places of arbitration, developments in international trade law and the increasing harmonisation of national laws governing international arbitration * Appendices include the major international rules of arbitration and conventions * Explains how arbitration should be conducted to be cost effective and profitable * Fully updated to take account of the latest developments all over the world - including a new chapter on investment arbitrations
Author: Jay McInerney
Publisher: A&C Black
ISBN: 140883328X
Category : Cooking
Languages : en
Pages : 306
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Book Description
Jay McInerney has written unique, witty, vinous essays for over a decade. Here, with his trademark flair and expertise, McInerney provides a master class in the almost infinite varieties of wine, creating a collage of the people and places that produce it all over the world, from historic past to the often confusing present. Stretching from France and South Africa to Australia and New Zealand, McInerney's tour is a comprehensive and thirst-inducing expedition that explores viticulture, investigates great champagne and delves into a vast array of styles, capturing the passion that so many people feel for the world of wine.
Author: Nate Appleman
Publisher: Random House Digital, Inc.
ISBN: 1580089070
Category : Cooking
Languages : en
Pages : 290
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Book Description
"A cookbook and wine guide from the San Francisco restaurant A16 that celebrates the traditions of southern Italy"--Provided by publisher.
Author:
Publisher: John Galavan
ISBN:
Category :
Languages : en
Pages : 77
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Book Description
Author: Nancy Hoalst-Pullen
Publisher: Springer Nature
ISBN: 3030416542
Category : Science
Languages : en
Pages : 213
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Book Description
This book builds on the highly successful Geography of Beer: Regions, Environment, and Society (2014) and investigates the geography of beer from two expanded perspectives: culture and economics. The respective chapters provide case studies that illustrate various aspects of these themes. As the beer industry continues to reinvent itself and its economic and cultural geographies, this book showcases historical, current, and future trends at the local, regional, national, and international scales.
Author: Joseph Bastianich
Publisher: Knopf
ISBN: 0385352255
Category : Cooking
Languages : en
Pages : 380
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Book Description
From the children of bestselling Italian cookbook writer Lidia Bastianich—a wonderfully informative, easy-to-use cookbook with 100 recipes, all under 500 calories, that provide simple ways to make pasta an integral part of a healthy and well-balanced lifestyle, even if you’re gluten-free. Having grown up with Lidia Bastianich as their mother, Tanya and Joe Bastianich are no strangers to great-tasting Italian cooking. Today, the siblings both have illustrious careers in the culinary world—writing cookbooks, running restaurants, hosting television shows—and yet they are still faced with the question that many of us encounter in the kitchen every day: how can we enjoy the pasta that we crave in a healthy and satisfying way? Here, the brother and sister have paired up to give us that answer in 100 recipes, each under 500 calories per serving, that are as good for you as they are delectable. Do not be fooled: this is not a diet book. There are no tricks and no punishing regimens—it is just a simple guide to enjoying more of the food you love in ways that are good for you. Using ingredients and cooking methods that maximize taste but minimize fat content, Joe and Tanya will teach you what different grains mean to your diet, how to pair particular grains with sauces, why better-quality pasta is healthier for you, the health benefits of cooking pasta al dente, and how to reduce fat and calories in your sauces. The recipes consist of regular, whole-grain, and gluten-free pastas, including classics like Spaghetti with Turkey Meatballs and Linguine with Shrimp and Lemon, as well as new combinations like Gnocchi with Lentils, Onions, and Spinach; Bucatini with Broccoli Walnut Pesto; Summer Couscous Salad with Crunchy Vegetables; Spaghetti and Onion Frittata; and many more. All under 500 calories! This book will revolutionize the way you think about pasta. Buon appetito!
Author: Joe Bastianich
Publisher: Penguin
ISBN: 1101583541
Category : Biography & Autobiography
Languages : en
Pages : 342
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Book Description
The New York Times Bestselling Book--Great gift for Foodies “The best, funniest, most revealing inside look at the restaurant biz since Anthony Bourdain’s Kitchen Confidential.” —Jay McInerney With a foreword by Mario Batali Joe Bastianich is unquestionably one of the most successful restaurateurs in America—if not the world. So how did a nice Italian boy from Queens turn his passion for food and wine into an empire? In Restaurant Man, Joe charts a remarkable journey that first began in his parents’ neighborhood eatery. Along the way, he shares fascinating stories about his establishments and his superstar chef partners—his mother, Lidia Bastianich, and Mario Batali. Ever since Anthony Bourdain whet literary palates with Kitchen Confidential, restaurant memoirs have been mainstays of the bestseller lists. Serving up equal parts rock ’n’ roll and hard-ass business reality, Restaurant Man is a compelling ragu-to-riches chronicle that foodies and aspiring restauranteurs alike will be hankering to read.
Author: Nigel Blackaby
Publisher: Oxford University Press
ISBN: 019888365X
Category : Law
Languages : en
Pages : 1049
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Book Description
Redfern and Hunter on International Arbitration is an established treatise on the law and practice of international arbitration, the pre-eminent method for the peaceful resolution of disputes in international trade, investment, and commerce. This book serves as an introduction, following the chronology of an arbitration from the drafting of the arbitration agreement right through to the enforcement of the arbitral award. Written by an author team with extensive experience as counsel and abitrators, the book has been read and cited by international lawyers, arbitrators, and judges, and has become a key learning text for teachers, students, and potential arbitrators in colleges and universities across the world. The seventh edition has been significantly revised to incorporate the latest significant developments in the field, includling changes in investor state dispute resolution, leading court decisions on arbitration matters in a wider number of jurisdictions, changes in the 'soft law' of leading international arbitral institutions and of the International Bar Association, and the impact of the COVID-19 pandemic on the practice of international arbitration. This shorter, paperback edition does not include the appendices.
Author: Roberto Curti
Publisher: McFarland
ISBN: 147663159X
Category : Cooking
Languages : en
Pages : 138
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Book Description
A self-taught culinary virtuoso, Francesco Bracali is one of Italy's top chefs. He and his brother, Luca, a sommelier, own the two-Michelin-stars restaurant Bracali in Massa Marittima, Tuscany. Once an unpretentious tavern run by their parents, the brothers turned it into a fine dining place where they revisited the region's rich gastronomic traditions in an innovative way. Their revolutionary approach--a novelty at first--today boasts international recognition. This book examines Tuscany's culinary history and analyzes the Bracali brothers' interpretation of traditional dishes and fine wine.
