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Author: Don Philpott Publisher: Rowman & Littlefield ISBN: 1442268042 Category : Cooking Languages : en Pages : 503
Book Description
Many wine drinkers would like to be more adventurous but are reluctant to experiment by choosing an unknown wine that may disappoint. There are literally tens of thousands of wines and scores of countries around the globe producing them – and shelf after shelf of different Merlots or Pinot Grigio can be a little intimidating. How to choose the right wine is one problem, deciding on what to serve it with is another. Why do some wines taste better with some foods and why do other wines taste dreadful when paired with certain dishes? This comprehensive review of wine and food offers the information needed so that people will feel empowered and ready to experiment with their wine selections and then be able to pair them with the right foods for a memorable taste experience. Every major wine producing country in the world is covered, the wine producing regions within those countries, grapes used, and the styles of wines made. Every major cuisine of the world is covered including many of the most popular dishes. The reader is then shown how to marry the right wine with the right food. Easy and accessible, this reference belongs on the shelves of any true oenophile as well as the novice wine lover.
Author: Don Philpott Publisher: Rowman & Littlefield ISBN: 1442268042 Category : Cooking Languages : en Pages : 503
Book Description
Many wine drinkers would like to be more adventurous but are reluctant to experiment by choosing an unknown wine that may disappoint. There are literally tens of thousands of wines and scores of countries around the globe producing them – and shelf after shelf of different Merlots or Pinot Grigio can be a little intimidating. How to choose the right wine is one problem, deciding on what to serve it with is another. Why do some wines taste better with some foods and why do other wines taste dreadful when paired with certain dishes? This comprehensive review of wine and food offers the information needed so that people will feel empowered and ready to experiment with their wine selections and then be able to pair them with the right foods for a memorable taste experience. Every major wine producing country in the world is covered, the wine producing regions within those countries, grapes used, and the styles of wines made. Every major cuisine of the world is covered including many of the most popular dishes. The reader is then shown how to marry the right wine with the right food. Easy and accessible, this reference belongs on the shelves of any true oenophile as well as the novice wine lover.
Author: Niki Segnit Publisher: Bloomsbury Publishing USA ISBN: 160819874X Category : Cooking Languages : en Pages : 402
Book Description
A career flavor scientist who has worked with such companies as Lindt, Coca-Cola and Cadbury organizes food flavors into 160 basic ingredients, explaining how to combine flavors for countless results, in a reference that also shares practical tips and whimsical observations.
Author: Rachael Ray Publisher: Simon and Schuster ISBN: 147676607X Category : Cooking Languages : en Pages : 408
Book Description
"If you're like Rachael Ray, you'll agree that there is something comforting and heartwarming about a heaping plate of perfectly cooked spaghetti with moist and tender meatballs covered in a luscious, dark-red tomato sauce. Now, in Everyone Is Italian on Sunday, Rachael invites you into her home to share her family's culinary history and the recipes that have shaped her life and career, "--Amazon.com.
Author: Mari Productions Publisher: ISBN: 9780983540915 Category : Languages : en Pages : 294
Book Description
The Gluten-Free Guide to Italy is part of a series of guides, designed to promote healthy gluten-free travel all over the globe. It features over 2000 gluten-free venues with key information such as location, telephone, website, and prices. It also features a Gluten-Free Italian 101 section with lots of vocabulary help in 5 languages for ordering gluten-free food.
Author: J. Lilly Publisher: iUniverse ISBN: 0595246923 Category : Biography & Autobiography Languages : en Pages : 408
Book Description
In the Spring of 19- I took a sabbatical from the University of C-, over-the-seas branch, Kawagawa, Cipan where I had been working towards the postponement of a doctoral degree in the dual fields of comparative histrionics and cryptophilology. The cause of my departure: that I would pursue an ancillary degree elsewhere, although some may have observed that I had rather quietly suffered a nervous breakdown. The simple, more economical pretext, however, was that I was maddeningly overworked and shamefully underemployed. Repatriated, I finally took a job in S. Hollywood with a talent agency founded by a wealthy, enlightened Japanese autodidact of Western Culture, or "Sei Bun" as Kennichi-"Ken" to his friends-Chibita-"Chibi" by the same friends-liked to call it, who claimed, but could never quite document, a connection with his own royal family. Ken had entered the film business with the intention of "Making Movies That Make The Differences And Represent A Goal Of Universal Culture," a letterhead slogan that fell just short of the felicitous. He idolized the silver-screen impresario Alexandr Korda, and would have emulated him. Accordingly, Kenchan had acquired a reputation for his readiness to buy, at cut-rate prices, the rights to stories or, should we say, fragments of stories, incomplete or in a state of hopeless disarray, ones such as other agencies would have refused as unrepresentable. In principle we operated much like corporate marauders, but in the reverse: We bought up under-producing literary properties and then reassembled them into "marginally" profitable entities.
Author: Don Philpott
Author: Don Philpott
Author: Franois-Rgis Gaudry
Author: Niki Segnit
Author: Burton Anderson
Author: Cyril Ray
Author: 
Author: Rachael Ray
Author: Mari Productions
Author: J. Lilly
Author: Costanza Bayon