Oz Clarke's Bordeaux Hb Signed PDF Download

Author: Oz Clarke
Publisher:
ISBN: 9780356245607
Category :
Languages : en
Pages : 244

View

Book Description

Author: Oz Clarke
Publisher: Mariner Books
ISBN: 9780156029407
Category : Cooking
Languages : en
Pages : 420

View

Book Description
Now available in paperback, this A-Z reference has been updated to reflect the latest developments in the world of wine. 700 color photos.

Author: Michael Ware
Publisher: Lulu.com
ISBN: 1312929278
Category : Electromagnetic waves
Languages : en
Pages : 350

View

Book Description

Author: David A. Scott
Publisher: Getty Publications
ISBN: 9780892366385
Category : Antiques & Collectibles
Languages : en
Pages : 536

View

Book Description
This is a review of 190 years of literature on copper and its alloys. It integrates information on pigments, corrosion and minerals, and discusses environmental conditions, conservation methods, ancient and historical technologies.

Author: Marie NDiaye
Publisher: Influx Press
ISBN: 1910312908
Category : Fiction
Languages : en
Pages : 81

View

Book Description
'NDiaye is a hypnotic storyteller with an unflinching understanding of the rock-bottom reality of most people's life.' New York Times ' One of France's most exciting prose stylists.' The Guardian. Obsessed by her encounters with the mysterious green women, and haunted by the Garonne River, a nameless narrator seeks them out in La Roele, Paris, Marseille, and Ouagadougou. Each encounter reveals different aspects of the women; real or imagined, dead or alive, seductive or suicidal, driving the narrator deeper into her obsession, in this unsettling exploration of identity, memory and paranoia. Self Portrait in Green is the multi-prize winning, Marie NDiaye's brilliant subversion of the memoir. Written in diary entries, with lyrical prose and dreamlike imagery, we start with and return to the river, which mirrors the narrative by posing more questions than it answers.

Author: Bruce W. Zoecklein
Publisher: Springer Science & Business Media
ISBN: 146158146X
Category : Technology & Engineering
Languages : en
Pages : 479

View

Book Description
This text is designed to acquaint the reader with the commonly used procedures of juice and wine analysis as they are generally practiced in the industry, and as they are taught in the Department of Enology at California State University, Fresno. It is assumed that the reader has a basic preparation in the fields of chemistry and microbiology. In developing material for this text, the authors have emphasized analyses as they would be carried out in a production laboratory. Realizing that different laboratories have different analytical capabilities, personnel as well as equip ment, we have in many instances provided several different approaches to the same analysis. Throughout this book we have attempted to give special attention to practical considerations and the importance of these analyses in the total spectrum of winery operations. We hope the book's format will satisfy the inter ests oflaboratory personnel as well as winemakers. The process of making wine involves a series of concerns for the winemaker and staff of a winery. The first concerns are viticultural. Upon arrival of the fruit, its quality is assessed, grapes are processed and fermentation is begun. Almost immediately, and in many instances simultaneously, chemical and microbiological stability of the young and/or aging wine become important. Finally, problems do occur on occasion, and a number of what may be consid ered remedial techniques can be employed to produce an acceptable product.

Author: Linda Civitello
Publisher: John Wiley & Sons
ISBN: 0470403713
Category : Cooking
Languages : en
Pages : 448

View

Book Description
Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.

Author: H Douglas Goff
Publisher: Springer Science & Business Media
ISBN: 1461460964
Category : Technology & Engineering
Languages : en
Pages : 470

View

Book Description
Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.

Author:
Publisher:
ISBN:
Category : Liquors
Languages : en
Pages : 630

View

Book Description

Author: Kenneth L. Kelly
Publisher:
ISBN:
Category : Color
Languages : en
Pages : 198

View

Book Description