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Books > Health, Home & Family > Cookery / food & drink etc > Beverages > Alcoholic beverages
Broaden your palate and enhance your appreciation for gourmet
flavor combinations withTasting Wine and Cheese. Is there anything
better than a great wine and cheese pairing? You might enjoy a
robust cabernet with the sharp, aged cheddar, or perhaps a crisp
Sancerre with a tangy, creamy chevre. Based on the curriculum Adam
Centamore developed teaching at Formaggio Kitchen and the Boston
Wine School, Tasting Wine and Cheese guides you through the world
of flavor pairing with an emphasis on understanding and developing
your own palate. Maitre d 'Fromage Adam Centamore teaches you how
to first taste wines and cheeses separately, allowing you to
understand the complex profiles of reds, whites, aged, and fresh.
But wading through these waters is only half the battle. Tasting
Wine and Cheese takes you on a journey through pairings of cheeses
with white, red, sparkling, and dessert wines. There is even a
section to help you pair condiments with your wine and cheese.
Whether you're looking to broaden your appreciation for gourmet
combinations or simply looking for a menu to host a party, you'll
find everything that you need in this comprehensive guide. "Adam
Centamore is a master at making the perfect wine and cheese match.
The interactive pairing workshop he teaches is one of our most
popular Wine School classes ever." - Jonathan Alsop, founder &
executive director of the Boston Wine School and author of Wine
Lover's Devotional: 365 Days of Knowledge, Advice and Lore for the
Ardent Aficionado "Wine and cheese pairings decoded! In Tasting
Wine and Cheese, Adam employs the same approach in this book as he
does his classes - comprehensive, fun and filled with practical
information for anyone interested in the enjoyment of food. The
result is a pairing of its own as both a solid primer and a
worthwhile reference for your future wine and cheese pairing
adventures." - Tim Bucciarelli - Manager, Formaggio Kitchen
For over thirty years James Halliday has been Australia's most
respected wine critic, and his Halliday Wine Companion is
recognised as the industry benchmark for Australian wine. A
best-selling annual, the Halliday Wine Companion is the go-to guide
for wine ratings, regions, best varietals, winery reviews and a
curated selection of the best wines in Australia. The 2022 edition
has been completely revised to bring readers up-to-the-minute
information. The Halliday team, now led by Tyson Stelzer in the
role of chief editor, share their extensive knowledge of wine
through detailed tasting notes with points, price, value symbol and
advice on best-by drinking, as well as each wine's closure and
alcohol content. The book provides information about wineries and
winemakers, including vineyard sizes, opening times and contact
details. The perfect self-purchase or gift for the wine lover in
your life.
Waters of life. Distilled spirits of all kinds have borne that
name, in various tongues, since time immemorial. Aqua vita. Eau de
vie. Uisge Beatha. Tom Morton has travelled the world in search of
the finest drams the planet has to offer. His journeys reveal the
links between faith and alcohol, between spirits and the spiritual.
From Christianity's Holy Communion to the temple libations of
Japan, through the rum concoctions of Haitian Voodoo to the
monastic producers of every liquid from beer to "tonic" wine. And
of course Tom's beloved whisky, brewed in many corners of the
world. Holy Waters is Tom's journey to the spiritual heart of
whisky, sake, rum, Champagne, beer, mead and a variety of wines.
With great insight, humour and for the most part sobriety, he
traces the links between brewing, winemaking, distilling and
worship, from ancient pagan rites to the most modern Trappist
technology. He revels in the lore and mysteries of craft
production, the elemental, magical love stories, the passionate
relationships between human and landscape, grain and pure water,
grape and fire. And he does so on a motorcycle which, to his
astonishment, runs very well on cask-strength Islay single malt.
This book is a celebration of cultures and artisan craft, a book
for food and drink, travel and history lovers.
The bestselling wine marketing book in the English language is
fully revised and updated to meet the newest challenges and
opportunities of modern global wine markets. New topics include
social media marketing, sales and marketing metrics, complete
regulatory compliance, website strategies and graphic design, brand
strategies, demographic changes, and wine tourism. "Wine Marketing
and Sales" covers every conceivable aspect of marketing and selling
wine, from basic theory and principles, to the practical
application of sales and marketing strategies in the real-world,
brand-saturated marketplace. Written by three of the industry s
most respected wine business professionals and educators, this book
puts new and powerful tools into the hands of veteran brand
managers, and the vast bank of wine marketing knowledge within
reach of the untrained winery owner desperate for a foothold."
"Thoughtfully conceived and very well written, this is essential
somm reading."-The Somm Journal "This is the most important wine
book of the year, perhaps in many years."-The Seattle Times
"Crisply written, impeccably researched, balanced if fundamentally
enthusiastic, scholarly but accessible, and full of unexpected
details and characters."-The World of Fine Wine No wine category
has seen more dramatic growth in recent years than American
Rhone-variety wines. Winemakers are devoting more energy, more
acreage, and more bottlings to Rhone varieties than ever before.
The flagship Rhone red, Syrah, is routinely touted as one of
California's most promising varieties, capable of tremendous
adaptability as a vine, wonderfully variable in style, and highly
expressive of place. There has never been a better time for
American Rhone wine producers. American Rhone is the untold history
of the American Rhone wine movement. The popularity of these wines
has been hard fought; this is a story of fringe players, unknown
varieties, and longshot efforts finding their way to the
mainstream. It's the story of winemakers gathering sufficient
strength in numbers to forge a triumph of the obscure and the
brash. But, more than this, it is the story of the maturation of
the American palate and a new republic of wine lovers whose
restless tastes and curiosity led them to Rhone wines just as those
wines were reaching a critical mass in the marketplace. Patrick J.
Comiskey's history of the American Rhone wine movement is both a
compelling underdog success story and an essential reference for
the wine professional.
The craft of making moonshine-an unaged white whiskey, often made
and consumed outside legal parameters-nearly went extinct in the
late twentieth century as law enforcement cracked down on illicit
producers, and cheaper, lawful alcohol became readily available.
Yet the twenty-first century has witnessed a resurgence of
artisanal distilling, as both connoisseurs and those reconnecting
with their heritage have created a vibrant new culture of
moonshine. While not limited to Appalachia, moonshine is often
entwined with the region in popular understandings. The first
interdisciplinary examination of the legal moonshine industry,
Modern Moonshine probes the causes and impact of the so-called
moonshine revival. What does the moonshine revival tell us about
our national culture? How does it shape the image of Appalachia and
rural America? Focusing mostly on southern Appalachia, the book's
eleven essays chronicle such popular figures as Popcorn Sutton and
explore how and why distillers promote their product as
"traditional" and "authentic." This edited collection draws from
scholars across the disciplines of anthropology, history,
geography, and sociology to make sense of the legal, social, and
historical shifts behind contemporary production and consumption of
moonshine, and offers a fresh perspective on an enduring topic of
Appalachian myth and reality.
Presenting both the concerns and problems of beer consumption as
well as the emerging evidence of benefit, Handbook of Beer Health
and Disease Prevention offers a balanced view of today's findings
and the potential of tomorrow's research.
From a beverage of warriors to a cheap and affordable commodity,
beer has been a part of our consumption for nearly 8000 years. Like
most alcoholic drinks it has been prone to abuse and in some
counties the per capita consumption of beer has led to considerable
health risks.
However, just as wine in moderation has been proposed to promote
health, research is showing that beer -- and the ingredients in
beer -- can have similar impact on improving health, and in some
instances preventing disease. For example, some cancers like
bladder cancers and the incidence of cardiovascular disease are
reported to be lower in moderate beer drinkers. Furthermore there
is a considerable body of emerging evidence to show that the
anti-oxidant capacity of beers is high. It has been argued by some
that the total antioxidants ingested in some beer drinkers equates
that consumed by red wine drinkers.
The key to this, of course, is understanding and this volume
presents a collection of the most current writings on the subject
of beer and it's potential in health.
Winner of the 2009 Best Drinks and Health Book in the World -
"Gourmand World Cookbook Awards
"*The most comprehensive coverage of the broad range of topics
related to the role of beer and beer ingredients in health
*Addresses the impact of beer and beer ingredients on cancers,
cardiovascular disease, anti-oxidant benefits, and other health
related concerns Presents a holistic view from beer brewing to the
isolation of beer-related compounds. *Appropriate for scientists
and researchers from a variety of fields and industries from beer
production to health-care professionals *Consistent organization of
each chapter provides easy-access to key points and summaries
*Self-contained chapters written by subject matter experts
A humorous miscellany with stories and recipes relating to all
types of drinks - from beer and wine, to cocktails and spirits -
from all over the world No matter what day of the year it is and
regardless of the occasion, there is always a very good reason to
enjoy a drink. Responsibly of course. Aimed at discerning drinkers
keen to broaden their booze horizons and those looking to become
more adventurous in their elbow-bending, this enlightening and
alternative almanac celebrates every day of the year with an
appropriate alcoholic drink - featuring everything from Absinthe
and Zinfandel to Martinis and Monastic beers. It's a cocktail of
cultural history, eccentric events, unlikely anniversaries, recipes
and recommendations infused with all manner of 'interestingness,
several dashes of drinking did-you-knows, fascinating facts, famous
folk, unsung heroes, lesser-known legends from all walks of life
and major weird, wonderful and well-known moments from our past.
This book exposes the secret history of drink, from creative
stimulant to addictive poison.This invigorating work traces the
cultural history of convivial drinking before the concept of
addiction overshadowed intoxication's reputation as a creative,
philosophical, and spiritual force. Marty Roth's Drunk the Night
Before illustrates altered consciousness from myth to contemporary
life, laying bare the behaviors and beliefs, sacred and secular,
invested in intoxication.From the days of antiquity to the
twentieth century, Roth follows the often veiled language of
intoxication through religion and aesthetics, poetry and art,
popular festivals and film. In this sweeping work, he examines the
cultural roots of love potions and the fountain of youth,
drunkenness in Hollywood cinema, the religious concept of a
spiritual high versus the condemnation of intoxication. Roth
reinvigorates the currently rebuffed connection between
intoxication and artistic creativity, taking up by turn the poet
Anacreon and the canon of drink poetry-from classical Greek to the
European lyric, Euripides' Bacchae and the figure of Socrates in
Plato's Symposium, the heavy investment of Western philosophy in
intoxication, and the concepts of the carnivalesque in Friedrich
Nietzsche and Mikhail Bakhtin. At once deeply erudite and
irresistibly congenial, this encyclopedic work makes critical sense
of the long history of alcohol as potion and poison, as pharmakon
and catalyst, revealing altered states as the hidden thread in the
story of sensation and Western cultural consciousness.
Acclaimed importer and wine guru Terry Theise, long known for his
top-notch portfolio and his illustrious writing, now offers this
opinionated, idiosyncratic, and beautifully written testament to
wine. What constitutes beauty in wine, and how do we appreciate it?
What role does wine play in a soulful, sensual life? And can wines
of place survive in a world of globalized styles and 100-point
scoring systems? In his highly approachable style, Theise describes
how wine can be a portal to aesthetic, emotional, even mystical
experience - and he frankly asserts that these experiences are most
likely to be inspired by wines from artisan producers.
Following in the footsteps of other illustrious Italian gastronomic
successes - from pizza to pasta, from mozzarella to Parmesan and
mortadella - Prosecco is the most recent "made in Italy" product to
have colonized the world. But what is its history, and how did it
come to be a global phenomenon? Luigi Bolzon retraces the origins
of Prosecco's immense popularity back to the story of the Italian
emigrants who left their country in the second half of the
nineteenth century and the experiences of those who, knowingly or
not, were most instrumental in cementing Prosecco's reputation in
the UK and worldwide. Peppered with anecdotes and containing a rich
tapestry of direct testimonies from the protagonists of Prosecco's
ascent in the world of wines, Bolzon's book delves deep into the
Italian soul to offer an insightful look behind the production and
the continuing success of Britain's most loved bubbly.
The world's leading authorities on the glycemic index offer even
more delicious diet solutions in this companion cookbook volume to
the New York Times bestselling The New Glucose Revolution series.
Low GI eating is widely acknowledged by health experts as a
healthier, better balanced, and more flexible alternative to every
other diet regimen. Now, based on their groundbreaking research
discoveries on the benefits of eating low glycemic foods, Dr.
Jennie Brand-Miller and Kaye Foster Powell, along with Joanna
McMillan-Price, present a complete low-GI cookbook on vegetarian
and vegan meals. Featuring 100 simple, satisfying recipes, The New
Glucose Revolution Low GI Vegetarian Cookbook makes it easy for
vegetarians and vegans to switch to a low-GI lifestyle -- and for
low-GI fans to adopt a vegetarian diet. The book includes essential
information on the basics of vegetarian and vegan cooking, food
shopping the low-GI way, preparing kids meals, and menu ideas for a
busy lifestyle. With beautiful color photos throughout, The New
Glucose Low GI Vegetarian Cookbook offers vegetarian and vegans the
key to achieving weight loss goals and lifelong vitality.
This book is a fully updated amalgamation of two previously
published titles - Growing Vines (1972) and Wines from your Vines
(1974). It is concise, yet detailed, and covers all aspects from
planting the vines through cropping and vinification to enjoying
the final product. The quality of English wine is constantly
improving and this book will help the amateur to produce
high-quality wine from home-grown grapes providing the right
varieties are used and the simple rules followed.
An essential reference guide to port, this book is recommended
reading for the Wine & Spirit Education Trust and other
certification programmes. It describes the unique features of the
Douro Valley, the cycle of work in the vineyards, historical
production techniques and more recent innovations, and the role of
the wine lodges where port matures before being shipped to its
worldwide markets. Ben Howkins offers a concise history of port and
the port trade as they have developed over the last 300 years. He
covers important changes in recent ownership of the major shippers
and highlights the people driving change in the industry while
protecting port's heritage.
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