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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.
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.
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.
Author: Robert W. Small Publisher: John Wiley & Sons ISBN: 0470138831 Category : Cooking Languages : en Pages : 468
Book Description
Beverage Basics presents a new approach to understanding wine and other alcoholic beverages. The book includes an introduction to alcoholic beverages, information on important issues such as purchasing beverages, healthy drinking, and alcohol and the law, and an introduction to wine including viticulture, viniculture, and the sensory evaluation of wine. The authors teach readers about wines by varietal as opposed to appellation, which is a much simpler entry point for beginners to the world of wine. In addition to all the major wine varietals (Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, etc.), the book also covers hybrid and Native American varieties, sparkling wines, and dessert and fortified wines. Chapters on beer and distilled spirits include information on making, purchasing, and evaluating beer and spirits. The appendices include map-filled sections on The Old World and The New World of wine, as well as a thorough examination of the TTB requirements for alcoholic beverage labels, and a complete glossary of terms. Author Robert Small is former Dean and Emeritus Professor of The Collins College of Hospitality Management at California State Polytechnic University, Pomona, where he still teaches courses on wine, spirits, and beer and on beverage marketing and food and beverage management, and is the Chairman of the Los Angeles International Wine competition, one of the largest and most prestigious wine competitions in the United States.
Author: Elizabeth Schneider Publisher: Chronicle Books ISBN: 1452171416 Category : Cooking Languages : en Pages : 351
Book Description
This is a fun but respectful (and very comprehensive) guide to everything you ever wanted to know about wine from the creator and host of the popular podcast Wine for Normal People, described by Imbibe magazine as "a wine podcast for the people." More than 60,000 listeners tune in every month to learn a not-snobby wine vocabulary, how and where to buy wine, how to read a wine label, how to smell, swirl, and taste wine, and so much more! Rich with charts, maps, and lists—and the author's deep knowledge and unpretentious delivery—this vividly illustrated, down-to-earth handbook is a must-have resource for millennials starting to buy, boomers who suddenly have the time and money to hone their appreciation, and anyone seeking a relatable introduction to the world of wine.
Author: Camper English Publisher: Penguin ISBN: 0143134922 Category : Cooking Languages : en Pages : 369
Book Description
“At last, a definitive guide to the medicinal origins of every bottle behind the bar! This is the cocktail book of the year, if not the decade.” —Amy Stewart, author of The Drunken Botanist and Wicked Plants “A fascinating book that makes a brilliant historical case for what I’ve been saying all along: alcohol is good for you…okay maybe it’s not technically good for you, but [English] shows that through most of human history, it’s sure beat the heck out of water.” —Alton Brown, creator of Good Eats Beer-based wound care, deworming with wine, whiskey for snakebites, and medicinal mixers to defeat malaria, scurvy, and plague: how today's tipples were the tonics of old. Alcohol and Medicine have an inextricably intertwined history, with innovations in each altering the path of the other. The story stretches back to ancient times, when beer and wine were used to provide nutrition and hydration, and were employed as solvents for healing botanicals. Over time, alchemists distilled elixirs designed to cure all diseases, monastic apothecaries developed mystical botanical liqueurs, traveling physicians concocted dubious intoxicating nostrums, and the drinks we’re familiar with today began to take form. In turn, scientists studied fermentation and formed the germ theory of disease, and developed an understanding of elemental gases and anesthetics. Modern cocktails like the Old-Fashioned, Gimlet, and Gin and Tonic were born as delicious remedies for diseases and discomforts. In Doctors and Distillers, cocktails and spirits expert Camper English reveals how and why the contents of our medicine and liquor cabinets were, until surprisingly recently, one and the same.
Author: Deborah Brenner Publisher: Turner Publishing Company ISBN: 0470097906 Category : Cooking Languages : en Pages : 286
Book Description
This book takes you on a very different journey to wine country, inviting you to enjoy the remarkable stories of twenty dynamic women in the world of wine. These women share their lives, wine tips, pairings, and most important, enthusiasm for wine while imparting their rich life lessons and wine expertise—a wonderful way to share your love for wine with the enterprising women who help bring it to your table.
Author: Victionary Publisher: Viction:ary ISBN: 9789887972747 Category : Design Languages : en Pages : 0
Book Description
In our haste to consume the things we love, we often disregard or discard packaging without a second thought. While many would argue that they bear no significance to our daily lives or should be done away with entirely in our quest to save the environment, there is a lot more to packaging design than meets the eye. On top of conveying a brand's personality, purpose, or message meaningfully and embodying its contents in ways that catch the eye, a seemingly ordinary bottle or box can become an artist or designer's canvas for extraordinary creative expression. No Packaging No Life: Tea highlights some of the most clever and delightful packaging design work for what the U.N. Food and Agriculture Organization deems as "the most consumed beverage in the world." It serves as a vessel of inspiration through which we can recognize, appreciate, and celebrate the unnoticed or overlooked tactile beauty in everyday product packaging.
Author: The International Culinary Schools at The Art Institutes
Author: The International Culinary Schools at The Art Institutes
Author: Christopher Fielden
Author: Harold J. Grossman
Author: Robert W. Small
Author: Elizabeth Schneider
Author: Camper English
Author: Deborah Brenner
Author: Victionary
Author: Brian Glover
Author: Robert Joseph