Today fortified wines are enjoying a renaissance, re-discovered by discerning imbibers and modern mixologists all over the world. Once a popular tipple to savour before or after dinner, fortified wines - Sherry, Port, Madeira and the like - had fallen out of favour in recent times. But now, in pubs and wine bars, high-end restaurants and homes, these wines are finding their way into innovative cocktails, and are being appreciated anew for their fine qualities and strong, complex tastes. This is the ultimate guide to these freshly rediscovered beverages that are sweeping the globe. In lively style, Becky Sue Epstein surveys the latest innovations and trends, along with their colourful history - the merchants, warriors and kings that helped create them. Featuring fine images, along with anecdotes, facts, history and recipes, this is a superb tour of the long history of fortified wines, and their global resurgence today.

This is an astonishing book published by Astonishing Wine Publications written by 78 year old wine educator Harriet Lembeck. Ms. Lembeck has been teaching wine classes for more than forty years in New York City. This 248 page book will make you want to be an expert in reading wine labels as it provides more than 150 wine label reproductions with commentary and many maps. It is a fabulous bargain at its low price.

Tasting Notes of Oregon is a comprehensive compilation of wineries in Oregon coupled with ample space to track wine tasting notes for each. Over 540 wineries and their respective contact information included.

Anne Marie finished culinary school in 1996 and has been working in all dimensions of the culinary industry since. Having been a member of the Washington State Chefs Association has allowed her to be blessed with the opportunity to work alongside the best of the best-including 2 James Beard award-winning chefs. Loving most foods and having been a caterer as well as a mother most of her career, Anne Marie finds it hard to define her food style. "It's all about what the customer wants," she has been heard to say many times. She has catered from 2 to 500 guests and worked from fast food to fine dining. Anne Marie's passion lies in creating a completely unique and customizable experience to fit each customer's food desires. She also finds passion in teaching culinary skills. Anne Marie believes that to know cooking is to love cooking. Food is the common thing in everyone's life. It's something we need every day Why not make it wonderful?

Over the course of the last 12 months, gaz regan received approximately 7,000 recipes sent to him by bartenders all over the world, and from these drinks he picked the 101 formulas that he deemed to be the very best of the best new cocktails for this book. The recipes chosen for this year's list came from Australia, Canada, China, Denmark, France, Germany, India, Israel, Japan, The Netherlands, Norway, South Africa, Spain, Sweden, Switzerland, Taiwan, and Thailand, UK, and the Good Ol' USA. "There are quite a few surprises in this year's list," says regan. "Scotch has made great headways with cocktailian bartenders, for instance, after being all but ignored for the best part of this century." Other items to look out for include Pierre Ferrand Dry Curacao, Chartreuse, and Amari in many different hues and guises. "Putting this list together has become a great tool for me," regan adds, "since it gives me a clear picture of what's actually working out well behind the bars of the world. It's a snapshot of the cocktailian craft over the past 12 months" " 101 Best New Cocktails is] the best list of its kind," Francis P. Schott, co-owner of Catherine Lombardi and Stage Left restaurants in New Brunswick, New Jersey.

I love wine, and if anything I like more than drinking wine is sharing my knowledge and expertise about it, and this is the third wine related book that I write (see the back to know more about my other books). Although I grew up in Spain, I only discovered sherry in my 30s, and is such a hidden gem, so under valued, and so nice, that it should be shared The first thing I want to tell you is that the concept most people have about sherry is totally wrong: sherry is not a sweet wine (at least most of them are not), and is not a drink for grandmothers I will explain why and I will also explain to you why such misconception. You should buy and read this book if you want to know more about sherry, the different types, and how to choose the ones you like more, or which are more likely to go better with you; how to pair the different types of sherry with food, and know a few more things about it. I like good but simple things in life, so expect my book to be simple (and hopefully good), but do not expect to find a lot of technical information: in my experience most people want to get useful knowledge without becoming experts, and nearly everyone loves a book that it is enjoyable and easy to read, so these are my aims. Having said that, for those of you who want to know more, there are several detailed chapters giving the ins and outs of Sherry production. I hope you enjoy it, and that soon you start sharing some of the amazing sherries with your friends. I am writing something about the history of sherry, for those who want to know more, but I am doing so at the end of the book, so that if you are not interested you do not need to read the last chapter.

Throughout the wine regions of France the annual harvest brings people of all ages and backgrounds to pick the grapes. It's hard and hungry work - traditionally the vineyard owners feed their temporary workers nourishing, hearty food to fuel the work in the vines. In Recipes from the French Wine Harvest Rosi Hanson describes the harvest cooking in six great wine-growing areas: Burgundy, Rhone, Bordeaux, Loire, Champagne and Alsace. She introduces the regions, and winemaking families who make their harvest a celebration. She visited some of France's greatest chateaux and domaines, from La Fleur Petrus and Lynch-Bages, Vieux Telegraphe, Guigal and Domaine Tempier, Michel Lafarge and Domaine Raveneau, to Louis Roederer, Zind-Humbrecht, and many others and shared their meals. Presented here is a collection of authentic recipes tested by families over generations - they are delicious, full of flavour and great value in the best tradition of French country cooking.