Wine Books - Page 17

Winemaking: Recipes, Equipment, and Techniques for Making Wine at Home

Stanley F. Anderson, Dorothy Anderson

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Customer Reviews:
Total reviews: 7 Average rating: 4.0 of 5

4/99 A good beginner book and reference for the amateur. 3 out of 5 stars.
37 of 38 people found this review helpful.

I'd like to clarify by suggesting 4 stars for a beginner interested in beginning home winemaking and 3 stars for an amateur home winemaker. Regarding beginners interested in winemaking, this is a good starter book with explanations for the ingredients you're using without too much science getting in the way. I feel that this book should be used in conjunction with other books (perhaps Joy of Home Winemaking) to give potential hobbyists a better feel for winemaking. There are numerous recipes for fruits, berries, vinifera & hybrid grapes, and straight concentrates. The reservations I hold against the book is that I suspect it was written more for the west coast hobbyist with better access to some ingredients (ie. certain grape concentrates, brands of yeasts and acids), but that shouldn't prevent anyone from producing wine with this book. (3 stars) Amateurs already familiar with a couple of batches should find this a useful reference because of the variety of recipes and equipement techniques & usage.

Editorial Review:

The definitive guide for both the beginner and the accomplished home winemaker, with more than eighty recipes for everything from fresh grape wines to liqueurs. Spiral bound. Photographs and line drawings.

The Food and Wine of Greece: More Than 300 Classic and Modern Dishes from the Mainland and Islands

Diane Kochilas

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Customer Reviews:
Total reviews: 11 Average rating: 4.5 of 5

Editorial Review:

Greece and its many islands are rich with traditional and regional culinary dishes that go far beyond the standard fare of moussaka and spinach pie. To gather these special recipes and the culture that surrounds them, Diane Kochilas spent more than fifteen years living and traveling in Greece. From home cooks and professional chefs she coaxed a wonderful array of authentic recipes to augment her own creations, adapting where necessary to make them accessible to modern cooks with modern ingredients.

This tantalizing collection of recipes covers all aspects of Greek cuisine and pays tribute to the history and tradition behind each dish. Each chapter--from olives and bread to appetizers, stews, savory pies, fish, poultry, meat, eggs, grains, vegetables, and sweets--is filled with detail on the ancient, religious and folkloric origins or various dishes. Basic preparations, such as those for phyllo, avgolemono, and grilling of fish and game, are covered, as are regional variations and local specialties, secrets of village home cookes, and guidelines on how to serve the foods in typical Greek fashion. Also included is a helpful guide on where and how to obtain Greek specialty items by mail.

Food & Wine Annual Cookbook 2007: An Entire Year of Recipes (Food & Wine Annual Cookbook)

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Customer Reviews:
Total reviews: 3 Average rating: 3.5 of 5

Editorial Review:

Almost one million subscribers heartily agree: there’s always something delicious going on in Food & Wine. And it’s all here in the annual cookbook, which includes every recipe published in the magazine during 2006—more than 500 dishes accompanied by scrumptious-looking photographs. The contributors remain absolutely stellar—cuisine’s finest—including such cookbook authors, chefs and food luminaries as Jacques Pepin, Jean-Georges Vongerichten, Paula Wolfert, and Eric Ripert. Mouthwatering recipes like Smokey Spiced T-Bone Steaks with Chilean Salsa (from Stephen Raichlen, author of Barbeque Bible), Spring Pea Falafel with Marinated Radishes and Minted Yogurt (from personal chef Nicki Reiss), and Fluffy, Buttery Cinnamon Rolls (Deborah Racicot of New York’s Gotham Bar & Grill) were tested on home appliances, making them easy to re-create. In addition, the volume includes 50 brand-new test-kitchen tips, as well as an extensive glossary of accessible wines. Here’s real food that real people who want to eat well can actually prepare; dishes that reflect the many ways we cook today.

Guide to Cheeses of the World: 1200 Cheeses of the World (Hachette Food & Wine)

Roland Barthelemy, Arnaud Sperat-Czar

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Customer Reviews:
Total reviews: 3 Average rating: 3.5 of 5

An okay book 3 out of 5 stars.
3 of 3 people found this review helpful.

First of all I know nothing about cheese.
This is my first cheese book I have looked at. With that being said here's my review:

This book has some good points: 1) a dictionary of specialized cheese lingo in the back which gives pretty good descriptions of the vocabulary used in cheese making. 2) it has many cheeses, and lots of pictures for a small book.And brief sections on: 3)which cheeses are best in which times of year and 4) how to read cheese labels 4) how to serve cheese/ pair with wine. It actualy covers a lot in such a small book. (even how to introduce cheese to children). It's written by an expert french cheese maker.

However, the book is translated from french and therefore suffers a bit in english. Sometimes it's a bit hard to understand what they are saying since it still carries the french way of speaking though using english words. That's just to warn you. Plus I was disappointed that it was so small in size... but it's cheap, and I guess easy to carry around if you need to refer to it at some cheese market. It's not a bad deal for the price and it's a fairly good introduction to a broad range of cheese topics.

Editorial Review:

An indispensable guide to selecting, tasting, and serving cheese—with 1,200 varieties classed by family and every entry rich in information. They come from around the world and range from Italian asiago to Spanish idiazabal (a ewe’s milk cheese), from Dutch Gouda to the increasingly rare French Grataron d’Arèches—a soft-pressed, washed-rind, goat’s milk cheese that’s made by only three producers. There are veined British stiltons, double and triple cream Brillat-Savarins, and smoky provolones. Plus, Roland Barthélmy, one of the most prestigious cheese specialists in France, reveals his 100 favorites.

Wine & Cheese Pairing Guide: Your Exciting Search for Wow! Combinations

Norm Ray, Barbara Ray

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Readers are encouraged to understand why they like different flavors, for optimum pairing of the two. 5 out of 5 stars.
7 of 8 people found this review helpful.

There's over a thousand wines and a thousand cheeses in the world with many possible taste combinations: if you want to take the guesswork out of the process, be sure WINE & CHEESE PAIRING GUIDE: YOUR EXCITING SEARCH FOR WOW! COMBINATIONS is close at hand. It doesn't just recommend specific pairings - though this is included amply in a series of charts - but provides a formula for wine and cheese separately which encourages personal assessment and taste development. Readers are encouraged to understand why they like different flavors, for optimum pairing of the two.

Diane C. Donovan
California Bookwatch

wine and cheese pairing 4 out of 5 stars.
2 of 6 people found this review helpful.

gave this book to cheeseexpert within chain of gourmet stores. he will recomend all cheese dep have copys.

Wine Enthusiast Essential Buying Guide 2009: Includes Ratings for More than 50,000 Wines!

Wine Enthusiast Editors

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Editorial Review:

This buying guide is all a wine lover will ever need—with a comprehensive list of ratings for more wines than any other buying guide in the market! The Wine Enthusiast Essential Buying Guide 2009 makes it easy to identify a wine for every taste, budget, meal, and geographic preference. Authored by a distinguished panel of Wine Enthusiast’s in-house tasters, this buying guide offers authoritative buying advice on more than 50,000 wines, with ratings and reviews on wines from all over the world. This updated edition of Wine Enthusiast’s Essential Buying Guide is a must for any oenophile’s library.

The Sommelier's Guide to Wine: Everything You Need to Know for Selecting, Serving, and Savoring Wine like the Experts

Brian Smith

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Editorial Review:

This updated and revised edition is the essential guide for aspiring wine connoisseurs who are seeking the knowledge and confidence of a C.I.A. wine professional.

Written by a leading wine educator from the esteemed Culinary Institute of America, The Sommelier's Guide to Wine is an engaging, in-depth introduction to the often-intimidating world of wine.

This fully updated guide provides a basic text for wine aficionados. Created in a handy size and format, it gives wine lovers the confidence and savvy to navigate the wine list in a restaurant or the aisles of the local wine store. Foodies, wine expert wannabes, wait staff, and wine lovers alike can learn how to present, serve, drink, and store wine just like a sommelier. The guidebook explains different wine styles, grape types, wine regions, and includes tips on how to properly pair wines with specific foods. Learn about all the new wine trends, too.

Full of photos, maps, and illustrations, The Sommelier's Guide to Wine takes readers from winemaking methods through reading labels, buying, ordering, and presenting all varieties of wine. It's the perfect introduction to the complex world of wines.

California's Central Coast: The Ultimate Winery Guide: From Santa Barbara to Paso Robles

Mira Advani Honeycutt

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Customer Reviews:
Total reviews: 9 Average rating: 4.5 of 5

Missing Some Truly Outstanding Wineries 3 out of 5 stars.
4 of 4 people found this review helpful.

While this book has excellent reviews of some of the larger wineries in this area, I was surprised to see the omission of some smaller, very notable wineries on the Central Coast. For example, Per Pacco Cellars in San Luis Obispo isn't mentioned, and they have one of the finest Pinot Noirs on this strip of coastline. Aron Hill Vineyards is another small, family owned winery with a Cabernet Sauvignon that's outstanding, and Cayucos Cellars has a Syrah that's a powerful contender for the perfect wine with a holiday Prime Rib roast.

That said, the reviews given in this book are very informative and extremely well-written. I loved the section about local foods and how that plays a role in your Central Coast wine country tour. The book gives many tips on where to eat, where to find picnic supplies, and lists various events at the wineries highlighted. For those elements alone, I'd love to give this book a higher rating.

My concern is someone planning a trip here will overlook some outstanding, smaller wineries... all of which have tasting rooms, very friendly staffs and remarkable wines. If I may be so bold, buy this book for a list of the bigger wineries, but try to stop all along the way during your stay on the Central Coast to scout out others, and be sure to ask the locals for tips on where to uncover hidden gems.

Editorial Review:

Nearly two million people visit Central Coast wineries each year, drawn to the breathtaking scenery and stellar wines of Santa Barbara and San Luis Obispo counties. Due in part to the success of the Oscar-winning movie Sideways, the region has experienced a surge in popularity yet maintains its warm hospitality and low-key atmosphere. This entirely new installment in our popular series is the first illustrated book of its kind on this region. Stunning color photography makes the guide as evocative for armchair travelers as it is functional for those getting ready to hit the tasting rooms.

Bordeaux and Its Wines

Robert Joseph

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Brilliant photography and inspiring words 5 out of 5 stars.
4 of 5 people found this review helpful.

If you love great photography and are bored by all the predictable efforts that appear in most wine books, this is for you! Some of the shots by Max Alexander are really breathtaking, and, like the text, they really give a sense of the place. A terrific, affordable coffee table book

Editorial Review:

Travel with Robert Joseph, best-selling and award-winning wine author as he recounts the history and ambience of a place where wine has been produced for more than 1,000 years. This personal tour through varied regions of Bordeaux describes the individual characters of the wines and wine-making hotspots (such as Margaux and St. Émilion), as well as the role played by the region’s climate, soil, and landscape. More than 100 evocative, specially commissioned photographs convey the region’s flavor and diversity. Visit the châteaux, villages, and vineyards, and meet the men and women who, every year, turn baskets of grapes into the bottles of wine that are sought after and savored throughout the world.

The Food of France

Waverley Root

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Customer Reviews:
Total reviews: 5 Average rating: 5.0 of 5

Delicious, Delightful, De-loverly. 5 out of 5 stars.
11 of 12 people found this review helpful.

Mr Root's overarching theory is that French food can be divided into the three culinary domains of fat, butter and oil. The Food of France reflects this belief and is similarly divided into three main sections, each chapter within a section dealing with the geographical/culinary regions within each domain. Within this structure, each chapter explores the food of a specific culinary region, and highlights the dishes distinct to that region.

Underpinning Mr Root's overarching theory is the premise that food and how it is cooked is intimately related to and is influenced by the geography, history, and culture (agri- and otherwise) of its region. As a result, each region develops a food and cooking style unique to itself. He proceeds to illustrate this with erudition, verve, wit and style. Drawing on his knowledge of French geography, history, and culture, as well as what seems to be his vast gastronomic experiences across France, he makes a fine case for how each have been an ingredient in shaping and influencing the development of the food of each region. The Food of France will not only tell you what goes into an omelette provencale, it will tell you why this is different from an omelette a la nomande or an omelette a la nicoise, as well as consider different theories as to how the omelette got its name.

The book comes with a general index, as well as an index of food and dishes. Dishes are described with sufficient particularity that a good cook could reproduce the dish. I should note that as the book was written in 1958, some of his information is a little outdated (his recommendations for good years of wine) or a little late (his urgings to visit Provence before it becomes too touristed). Notwithstanding this, The Food of France is an excellent resource and wonderful read: perhaps there can be no better recommendation than to admit that I enjoyed it so much that I have gone to buy The Food of Italy, also written by Root.

My Personal Rating Scale:
5 stars: Engaging, well-written, highly entertaining or informative, thought provoking, pushes the envelope in one or more ways, a classic.
4 stars: Engaging, well-written, highly entertaining or informative. Book that delivers well in terms of its specific genre or type, but does not do more than that.
3 stars: Competent. Does what it sets out to do competently, either on its own terms on within the genre, but is nothing special. May be clichéd but is still entertaining.

2 stars: Fails to deliver in various respects. Significantly clichéd. Writing is poor or pedestrian. Failed to hold my attention.
1 star: Abysmal. Fails in all respects.

Editorial Review:

Embraces not only the marvels of French cooking but French history, language, landscape, and customs as well. Here is France for the traveler, the chef, and the connoisseur of fine prose. Maps and b & w line drawings throughout.