Save Wine

This book if a complete book for Wine lovers!
It start from the history of wine to modern times!
It explains the right choice,wine tasting,smell and color of wine,Then it follows in detail about wine cellar,serving temperature,decanting wine,which glass for which wine and last the art of enjoying wine!

The book will not be a complete Wine book without telling us about vineyard all over the world and its brand!

It is highly recommended for all wine lovers and also for the beginners!

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The New Food Lover's Companion: Comprehensive Definitions of over 3000 Food, Wine, and Culinary Terms (Barron's Cooking Guide) Best Quality

This is a must have book for food lovers. It is full of useful information. When I hear a term, I can come to this book and find out what it is before embarrassing myself.Get more detail about The New Food Lover's Companion: Comprehensive Definitions of over 3000 Food, Wine, and Culinary Terms (Barron's Cooking Guide).

Lowest Price Passion on the Vine: A Memoir of Food, Wine, and Family in the Heart of Italy

The two books I recieved were not first quality. They were seconds with red dots in the edge indicating that. The pages were not cut correctly and the binding was sub par, The edges look like a tattered notebook instead of a properly made hardcover book. Get more detail about Passion on the Vine: A Memoir of Food, Wine, and Family in the Heart of Italy.

Save Living in a Foreign Language: A Memoir of Food, Wine, and Love in Italy

Michael Tucker paints a vivid word picture of an exploration of Italy through food. Spending so much time seeing the world through his eyes... Well, I don't plan to invite him over to my house any time soon and I don't want to talk philosophy or politics with him. But food; man-o-man can he talk about food! Reading this book I tasted the dishes, I met and grew to love the neighbors, and it's convinced me that tasting my way across Italy should be at the top of my "Bucket List".Get more detail about Living in a Foreign Language: A Memoir of Food, Wine, and Love in Italy.

Au Revoir to All That: Food, Wine, and the End of France Decide Now

As a wine enthusiast, Francophone and pseudo-foodie, I was eager to get an advance copy of Au Revoir to Food, Wine and the End of France. Because it was not a finished version, it was rife with typos and missing information, which made it hugely challenging to get through. However, you folks will be buying the final copy, so you won't be stymied by those issues.

However, the book is so heavily researched and full of specific tidbits of information that it gets bogged down in the details. I had a hard time keeping track of the many chefs Michael Steinberger interviewed and restaurants he visited. Too many facts, dates, names, etc. In one way, that information seems relevant and possibly necessary, but as I was reading this for my own edification and not a school assignment, I would have preferred less data. It does read somewhat like a textbook in many areas, and it is laborious to get through, typos or no.

When Steinberger instead tells anecdotes, gives his impressions of the chefs and other experts (quite a few probably won't speak to him again!), and shares their input on what's wrong with French cuisine (hint: mostly a bureaucratic government that seriously gets in the way, coupled with a society that's become too busy to appreciate good food), the book becomes far more readable and enjoyable. Each chapter focuses on a different aspect of French cuisine: the history of French cuisine, the impact of the economy and the government's policies, the famed/dreaded Michelin Guide, the role of racism in the restaurant business, the wine and cheese industries, the threat from Spanish and other foreign cuisines, infamous chefs such as Paul Bocuse and Alain Ducasse, etc. No stone is left unturned, and it is a thorough treatise of the topic.

If you are a culinary professional or layperson with a deep interest in the topic, you would gain a lot from reading this book. If you are merely curious or just have an above-average interest, you are probably better off reading one of the many articles that resulted from Steinberger's book publicity tour (there's one on NPR's Web site). I do have a deeper appreciation of how tough French culinary artisans have it over there, and quite a bit more disdain for their government than before (and I am a serious Francophone who wants to live there), but I felt like this a real chore to get through and wouldn't necessarily recommend it.Get more detail about Au Revoir to All That: Food, Wine, and the End of France.

Low Price The Barcelona Cookbook: A Celebration of Food, Wine, and Life

We (my wife and I) collect cookbooks for many reasons, but you know you've hit the jackpot when a certain book is simultaneously fun to read with great stories; sprinkled with useful tips and hints throughout; contains photos that make you want to pluck the food off the pages to eat; inspires you; and, oh by the way, is full of delicious recipes that do not require a degree from Le Cordon Bleu or the Culinary Institute of America to prepare.

First and foremost, we think for a cookbook to deserve a decent rating, the recipes have to work. Everything we've tried has been scrumptious thus far. Each recipe is well laid out, starting with a short introduction on the dish. Ingredients for the recipe follow and are listed logically. Easy to understand steps that make sense for any average home cook follow the ingredients.

If your mouth is not watering by the time you're done reading the recipe for "Sherry-Braised Short Ribs with Autumn Vegetables" that starts on page 95, you may not have a pulse. Even someone who can barely boil water should be able to follow the recipe for "Albondigas" (Spanish for meatballs in tomato sauce) on page 110 and easily make succulent meatballs worthy of serving to any guest. The "Roasted Beets with Cabrales and Toasted Walnuts" cold tapas on page 31 is simplicity itself, but with a "secret" trick (using a certain type of vinegar to accentuate the beets) that make the dish transcendent. I could go on and on and on.

Beyond the well laid out recipes that work, the anecdotes in the book such as "The Meat Guy" (starting on page 158) are amusing and fun to read. We don't know this meat guy, Mark Berlin, but after reading about him, we know we want to meet him someday and get our meat from him.

Whether you cook or not, if you love food, this is a great book and a must have!Get more detail about The Barcelona Cookbook: A Celebration of Food, Wine, and Life.