Wine & Winemaking Books - Page 12

The Food of Italy

Waverly Root

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

Holy Food Trinity. 4 out of 5 stars.
32 of 33 people found this review helpful.

This is a richly descriptive book organized mainly by geography. Cataloging a colorful cook's tour of very diverse regional cuisines. He proves that there is much more to being a traveler, than sightseeing. The differences in geography, history, and culture make up the foundation of a peoples cuisine. From less known wines and dishes to the well cherished ones. What to order and where is all here. The depth of his knowledge of Italian food isn't equal to that he showed in "The Food Of France." Ex: The chapter on Liguria was choppy, and the very chapter titles were not as precise as in the aforementioned title. With France he used names of what the regions main cooking fat was. Here he used the names of historical peoples "Saracens, etc that contributed to the areas cuisines." Still an excellent read.

Editorial Review:

The Food of Italy is the book to get if you're traveling there. You know about the Coliseum, you've heard about the canals of Venice, but what should you order? Waverly Root supplies the answers in this travelogue focusing on the foods of various regions in Italy. Root, who made his living as a foreign correspondent and has written several volumes on his penchant for food, is an excellent guide whose descriptions will convince globetrotters that there's much more to travel than sightseeing. Along with The Food of France, this book won the 1990 James Beard Cookbook Award.

Wine Science, Third Edition (Food Science and Technology) (Food Science and Technology)

Ronald S. Jackson

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Editorial Review:

Understand the three pillars of wine science---- grape culture, wine production, and sensory evaluation-- in the third edition of this bestselling title.

Author Ronald Jackson takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes.

NEW to this edition:

* Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation
* Significant additional coverage on brandy and ice wine production
* New illustrations and color photos

Keys to the Cellar: Strategies and Secrets of Wine Collecting

Peter D. Meltzer

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Customer Reviews:
Total reviews: 3 Average rating: 4.0 of 5

Editorial Review:

"Peter D. Meltzer, Wine Spectator's auction correspondent for morethan twenty years, is the foremost authority on wine collecting. His book offers expert guidance for beginners and connoisseurs alike."
--Marvin R. Shanken, Editor and Publisher, Wine Spectator

"Peter Meltzer is an authoritative journalist, savvy collector,and urbane restaurant and wine list critic; he makes theideal companion and counselor for wine collectors."
--Michael Batterberry, Editor in Chief and Publisher, Food Arts

"Keys to the Cellar is fascinating, informative, and easy to read; with this book, you will truly understand the ins and outsof buying wines for your personal cellar."
--Kevin Zraly, educator and author of Windows on the World Complete Wine Course

A true wine-lover who knows the value of a well-aged bottle, Peter Meltzer both celebrates and demystifies wine collecting in Keys to the Cellar. His appreciation of fine wine flavors every page as he gives you a practical approach to building a collection that fits your preferences, your lifestyle, and your budget. You'll find information on:
* Buying and selling wine at auction, including valuable insider tips
* Bidding at online wine auctions
* Using the Web to calculate a wine's true value or locate a hard-to-find bottle
* Making the best use of fine wine merchants
* Storing and enjoying your wine--both every day and over the long term


As a bonus, this guide includes a user-friendly Wine Spectator auction index, an invaluable tool for researching the "going rate" for more than 500 top auctioned wines. Whether you are just getting started or want to enhance your collection, this is a book you'll savor again and again--like your favorite fine wines.

Moon Northern California Wine Country (Moon Handbooks)

Philip Goldsmith

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

Editorial Review:

San Francisco resident Philip Goldsmith knows the best way to experience Northern California's wine country, from buying fresh produce at Rutherford Gardens to getting swirling and sniffing lessons at Goosecross Cellars to enjoying a hot-air balloon ride over southern Sonoma. Goldsmith provides great trip ideas such as One Week in Wine Country, A Romantic Weekend, and Outdoor Highlights. Packed with information on dining, transportation, and accommodations, Moon Northern California Wine Country has lots of options for a range of travel budgets. Every Moon guidebook includes recommendations for must-see sights and many regional, area, and city-centered maps. Complete with information on scheduling an appointment at the Lincoln Avenue Spa for a relaxing mud bath for two, biking through Deer Creek Valley, and sampling cabernets throughout the county, Moon Northern California Wine Country gives travelers the tools they need to create a more personal and memorable experience. With expert writers, first-rate strategic advice, and an essential dose of humor, Moon guidebooks are the cure for the common trip.

Burgundy and Its Wines

Nicholas Faith

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Customer Reviews:
Total reviews: 3 Average rating: 4.0 of 5

Burgundy & its Wines 4 out of 5 stars.
4 of 4 people found this review helpful.

The book has wonderful photography, with a nice history of the region. A few major vineyards are listed, but don't expect it to be a list of key Burgundian hot spots! More the asthetic and artistic history of the area and how wine got started and grew.

Editorial Review:

Burgundy is a unique mix of historic towns and vineyards, great wines, and thousands of stubbornly individualistic wine makers, brokers, and merchants. The spirit of the region comes alive here, through text by award-winning wine writer Nicholas Faith and Andy Katz’s incomparable photographs. Through this perfect marriage of words and images, oenophiles can travel to the Côte d’Or, which produces outstanding Chardonnay and Pinot Noir; the Domaine de la Romanée-Conti, home of the world’s most expensive red wine; the three outlying regions of Chablis; as well as the Mâconnais, Beaujolais, and many other lovely sites. A selective guide to the best merchants and producers, as well as a directory of appellations and Grands Crus, help wine-lovers in their purchases and on visits to the area.

Pacific Northwest: The Ultimate Winery Guide: Oregon, Washington, and British Columbia

Christina Melander

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

Misleading...Do NOt Buy This Book 1 out of 5 stars.
8 of 11 people found this review helpful.

This book is in no way an "ultimate" guide. It covers only 30 wineries in all of Oregon Washington and British Columbia. It mentions only 3 wineries within 150 miles of us and there are over a dozen. Do not buy this book if you are expecting to get a thorough and detailed discussion of Pacific Northwest Wineries.

The strong point of the book is the quality of the paper and photographs which probably accounts for the books cost.

There are many alternative books which cover wineries in the Pacific Northwest better and which cost less. Save your money and buy one or more of them.

Editorial Review:

From the beloved Ultimate Winery Guide series, we bring you the first and only illustrated guide to the wine countries of Oregon, Washington, and British Columbia, a region increasingly known not only for its popularity as a tourist destination, but for its maverick winemakers and award-winning wines. Essential for the millions who tour and taste each year, the book features detailed profiles of 30 wineries, extensive resource and directory information, and over 100 gorgeous color photographs, making it equally compelling for locals and visitors.

Knowing and Making Wine

Emile Peynaud

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

Thorough, "scientific" study of wine making 4 out of 5 stars.
15 of 15 people found this review helpful.

This classic by French oenologist Peynaud is dense and intellectual, chock full of charts and detailed descriptions of the chemical reactions that go into the making and aging of wine. Intended primarily for the serious, advanced wine fancier (or wine maker), it's rightly regarded as a classic

Editorial Review:

A veritable digest of enology, Knowing and Making Wine deals with all aspects—both practical and theoretical—of wine-science. Emile Peynaud, noted research enologist and teacher, brings us the knowledge from his long career and his considerable contributions to current practices in enology.

This complete survey of wine-making techniques and wine appreciation examines the latest scientific developments and shows how the results of this research can be applied in everyday practice. It uses simple terms without complicated chemical formulas and includes practical exercises supported by related theories.

Conceived as a handbook not only for the student but also for the practicing enologist confronted with day-to-day problems, Knowing and Making Wine gives each an opportunity to solve particular cases which arise, and guides the practitioner where there may be several possible solutions

Wine Journal

Lynn Vaughan

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

I've researched others and this one is great 5 out of 5 stars.
18 of 18 people found this review helpful.

I ordered this as a gift and just received it. I think its great, the layout of the journal pages is simple and straightforward. There is plenty of room for writing your review - so many journals will have one line to fill in 'taste' (isn't that what its all about?). And there is an open page to the left of each journal page that lets you paste in wine labels. I'm too lazy to peel off labels and the pages are so nicely designed that it wouldn't look bad or look like anything is missing if you didn't include a label. Some journals have a giant open spot on the page itself. It has a very simple scoring system with just 1 - 5 stars, and just circle what applies in a couple of different categories.

Its great as a gift, its a very nice looking book, hard cover, great design. I highly recommend it.

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Editorial Review:

It’s time for a toast! Designed for recording the memorable aspects of each bottle of wine, the entry pages of this journal include an easy scoring system and plenty of space for pasting in labels. A completed journal becomes a handy personal reference book for both connoisseurs and casual sippers.

128 pages (guided), 8 x 5 inches

The Food of France

Waverley Root

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

Still Fresh and Informative After All these Years 5 out of 5 stars.
17 of 18 people found this review helpful.

Now finishing my second reading of this tremendous book, all the while suspecting that Waverly Root was really a well-disguised poseur and not really the erudite man-of-the-world he appears to have been, I have to finally admit that, in addition to being one hell of a fine writer, he must also have been one of the most broadly-informed gourmands ever. True, occassional anecdotes and opinions of his betray the fact that the book was originally published 50 years ago, but the scope and intimacy of his knowledge with pretty much every provincial outpost, grand boulevard, and Basque backwater in France is astounding. I suspect he read and took to heart the 1950s edition of the Larousse Gastronomique, since many of the culinary practices he describes hardly deviate from what the Great Book says, but he provides so many examples of eating experiences that could be nothing but first-hand that I have to conclude that he actually DID spend his 30+ years in France doing little but travelling, eating, and drinking. These culinary expeditions are a treasure now: many of the regions he sampled so amply have been globalized to oblivion. His enthusiastic, almost childlike [but, nonetheless, world-wise] forays into the Haut Pyrenees, for example, record a local tradition of farmhouse cooking that is no more. But he was no mere chronicler of foods: his essays are leavened with witty, insightful, broadly-informed and fascinating anecdotes and contextual notes geographical, historical, literary, and agricultural. In this sense, I believe he was one of the pioneers of the broad, anectdotal form of journalism that remains perhaps the most effective means of presenting the world to an armchair audience. I have to forgive his peculiarities. Even his apparent contempt for Champagne seems inconsequential when I read his descriptions of travelling into darkest Corsica, sampling the wild, unrefined local wines, and immediately perceiving their perfect suitability to the food of the region. I am not aware of any other food and wine writer from that era who so heartily insisted on describing food and wine as a marriage. He wrote 20 years before Richard Olney brought his own sophistications to the table, and, understood in this context, his predilections must have been radical at the time.

I urge you to read this book with a willingness to forgive the occassional signs of age. They are few and forgivable. Please savor the writing, with its erudition, lovely sense of timing and flow, gentle humor and enthusiasm. Please also consider it as the eloquent indictment of globalization that it is. To read a book written in the uncritical heyday of postwar American optimism and to find in it laments that the old world was slipping away, a victim of commerce and centralized policymaking, is a poignant experience indeed. This book is an education like few others.

Editorial Review:

While this might sound like a cookbook, it's actually a travelogue focusing on the foods of various regions in France. Instead of providing information on what visitors should see during their travels, Waverly Root reveals what they should eat. Root, who made his living as a foreign correspondent and has written several volumes on his penchant for food, is an excellent guide whose descriptions will convince globetrotters that there's much more to travel than sightseeing. The book, along with Root's The Food of Italy won the 1990 James Beard Cookbook Award.

Wine: The 8,000 Year-Old Story of the Wine Trade

Thomas Pellechia

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Customer Reviews:
Total reviews: 10 Average rating: 4.0 of 5

Editorial Review:

The grape pre-dates humans, so it's hard to know who discovered wine. However, archeological and other discoveries have made it easier to find this out since wine was used to meet spiritual needs. At least, this is the story that is usually told. But when civilization began about 8,000 years ago it didn't take long for wine to move from an instrument of spirituality to a dominant economic power; all it took was the development of trade. Thereafter, the life and death of certain cultures often depended upon the fortunes of wine trading. Wine may have even sparked the earliest wars. Presenting its history from a commercial perspective, Wine reveals how the historically powerful wine trade has been a catalyst in many important developments throughout the ages such as sea mercantilism, early glass blowing, cooperage and cork production, trade fairs and festivals, advertising and promotion, the survival of civilization during the so-called Dark Ages, war financing, placating or pacifying troops, tranquilizing marauders, politics, literature and more.