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THE PERFECT CHRISTMAS PRESENT FOR THE WINE LOVER IN YOUR LIFE -
DAILY EXPRESS --- The ultimate go-to guide for which wine to drink
with dinner, lunch, or just because. From sofa suppers and comfort
food to celebration meals and festive feasts, Victoria Moore helps
you choose the wine that will taste most delicious with whatever
you're eating. Based on the bestselling The Wine Dine Dictionary,
this new guide also includes Moore's favourite at-home recipes,
portraits of the top twelve best-loved grapes, plus quick-look
lists for perfect pairings.
From sofa suppers and comfort food to celebration meals and festive
feasts, Victoria Moore helps you choose the wine that will taste
most delicious with whatever you're eating. Based on the
bestselling The Wine Dine Dictionary, this new guide also includes
Moore's favourite at-home recipes, portraits of the top twelve
best-loved grapes, plus quick-look lists for perfect pairings.
"Hands down the wine book of the year." -David McIntyre, Washington
Post "...paints a glorious picture of Bordeaux as seen through the
skittish and mischievously observant eyes of Somerville and Ross -
cousins and writing partners." -Victoria Moore, The Telegraph
Journeying through the Medoc in the autumn of 1891, Anglo-Irish
cousins and travelling companions, Edith Somerville and Martin Ross
(aka Violet Florence Martin) bring their distinctive melange of wry
wit, acute observation and unabashed horror at the barefoot
treading of Cabernet Sauvignon to this delightful account of
vendangeurs lofty and low-born as they bring in the harvest in
time-honoured fashion. Illustrated using Somerville's equally
delightful sketches, this is a story of two feisty ladies for whom
anything remotely pretentious is fair game. Better known for their
tales of an Irish R. M. (resident magistrate), Somerville and Ross
outraged their respective families - who referred to them 'the
Shockers' - by combining travel writing with the fight for Women's
Suffrage. The contrast between the emancipated pair and the largely
unreconstructed characters they encounter on their travels only
serves to heighten the charm of an already indelibly charming book.
The Classic Editions breathe new life into some of the finest
wine-related titles written in the English language over the last
150 years. Although these books are very much products of their
time - a time when the world of fine wine was confined mostly to
the frontiers of France and the Iberian Peninsula and a First
Growth Bordeaux or Grand Cru Burgundy wouldn't be beyond the
average purse - together they recapture a world of convivial,
enthusiastic amateurs and larger-than-life characters whose love of
fine vintages mirrored that of life itself.
The food supply chain needs to reassure consumers and businesses
about the safety and standards of food. Global estimates of the
cost of food fraud to economies run into billions of dollars hence
a huge surge in interest in food authenticity and means of
detecting and preventing food fraud and food crime. Approaches
targeting DNA markers have assumed a pre-eminence. This book is the
most comprehensive and timely collection of material from those
working at the forefront of DNA techniques applied to food
authenticity. Addressing the new field of analytical molecular
biology as it combines the quality assurance rigour of analytical
chemistry with DNA techniques, it introduces the science behind DNA
as a target analyte, its extraction, amplification, detection and
quantitation as applied to the detection of food fraud and food
crime. Making the link with traditional forensic DNA profiling and
describing emerging and cutting-edge techniques such as next
generation sequencing, this book presents real-world case studies
from a wide perspective including from analytical service
providers, industry, enforcement agencies and academics. It will
appeal to food testing laboratories worldwide, who are just
starting to use these techniques and students of molecular biology,
food science and food integrity. Food policy professionals and
regulatory organisations who will be using these techniques to back
up legislation and regulation will find the text invaluable. Those
in the food industry in regulatory and technical roles will want to
have this book on their desks.
The first of its kind, this book focuses on the value of
inclusivity in the tap dance studio, instructing on how to bring
the rhythmic world of tap dance into the lives of individuals
living with disabilities or mobility issues. No longer should those
with mobility challenges be denied the opportunity to enjoy the
unique delight, challenge and excitement of tap dancing. Based on
the author's inclusive program called Tap for All, this book is
part inspirational memoir and part instructional manual, detailing
how tap dance's enormous cognitive benefits can benefit those
living with Alzheimer's, dementia, cerebral palsy, arthritis,
traumatic brain injuries and more. The author outlines her
experience opening the hearts and minds of other dance instructors
and studio owners, showing that shifting their perspective about
dance is beneficial to both client and studio. Chapters also
instruct on the physiological effects of music and dance, guide the
development of dance routines, and outline the author's tap
programs for various student skill levels and experiences.
Practicing ability inclusion can ensure that everyone, not just
those fortunate enough to have a fully functioning physique, can
learn and enjoy tap dance.
WINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS 2018
'Smart, fun, useful - highly recommended' Hugh Johnson, co-author
of The World Atlas of Wine 'With apologies to Jamie and Nigella -
The Wine Dine Dictionary is going to be my new kitchen bible. It
should probably be yours, too' Metro Want to pick the perfect wine
for dinner? Wondering what to eat with a special bottle? Let The
Wine Dine Dictionary be your guide. Arranged A-Z by food at one end
and A-Z by wine at the other, this unique handbook will help you
make more informed, more creative, and more delicious choices about
what to eat and drink. As one of the country's most popular and
influential wine journalists, as well as an expert in the
psychology of smell and taste, Victoria Moore doesn't just explain
what goes with what, but why and how the combination works, too.
Written with her trademark authority, warmth and wit, this is a
book to consult and to savour.
Which champagne should you pour at your Christmas party? How do you
make a Sidecar or a Clementine Campari? Which will warm you up best
after a frosty walk: spiced apple juice, spiced coffee, or hot
buttered rum? Which wines work best with Christmas dinner? The
author of the delightful and hugely successful How to Drink here
tells you how to drink in the season of dark and chill (Swedish
glogg), parties (sloe gin fizz, anyone?) and runny noses (an
invigorating rosemary infusion or hot honey and lemon). Celebratory
and warming, How to Drink at Christmas is a must for the festive
season.
In the past few decades many of us have become foodies, but our new
focus on flavour has been dominated by what we eat. In How to Drink
Victoria Moore aims to redress the balance, by explaining how to
drink well at all times of day, on all occasions, and across every
season. Here are recipes for mint juleps in the spring, sloe gin in
the autumn, hot buttered rum in the winter and for year-round
showstoppers, including the world's best G&T. How to Drink is
unique among drinks books - neither a garish cocktail guide, nor an
intimidating wine book. It's a hugely readable and beautiful
handbook, that aims to inform, entertain and, crucially, ensure you
are never without the perfect drink for every occasion.
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