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World of Wine and Food A Guide to Varieties, Tastes, History, and Pairings

Philpott Don
Innbundet / 2016 / Engelsk

Produktdetaljer

ISBN
9781442268036
Publisert
2016-10-20
Utgiver
Vendor
Rowman & Littlefield
Vekt
1220 gr
Høyde
260 mm
Bredde
186 mm
Dybde
35 mm
Aldersnivå
G, 01
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
502

Forfatter
Philpott Don

Om bidragsyterne

Don Philpott has written about – and thoroughly enjoyed - wine and food for 50 years. He is author of over 200 books including The Vineyards of France, The Wine Drinkers Almanac, Burgundy and Beaujolais, and many other titles on wine, food and travel. For many years he was food and drinks correspondent of the Press Association, the UK national news agency, travelling the world writing about wine and food. For six years he wrote a nationally syndicated wine column and for three years wrote the 'My Favorite Restaurant' column in Caterer and Hotelkeeper magazine in which he invited scores of celebrities out to lunch or dinner at their favorite restaurants to talk about wine and food. He has written about wine and food for leading publications in the UK and U.S. and was a founding member of the British Academy of Gastronomes. His travels have taken him to all the world’s major wine producing regions.

World of Wine and Food A Guide to Varieties, Tastes, History, and Pairings

Philpott Don
Innbundet / 2016 / Engelsk
Philpott Don
Innbundet / 2016 / Engelsk
Nettpris:
1.794,-
Levering 7-20 dager
Sjekk lagerstatus i butikk
Many wine drinkers would like to be more adventurous but are reluctant to experiment by choosing an unknown wine that may disappoint. There are literally tens of thousands of wines and scores of countries around the globe producing them – and shelf after shelf of different Merlots or Pinot Grigio can be a little intimidating. How to choose the right wine is one problem, deciding on what to serve it with is another. Why do some wines taste better with some foods and why do other wines taste dreadful when paired with certain dishes? This comprehensive review of wine and food offers the information needed so that people will feel empowered and ready to experiment with their wine selections and then be able to pair them with the right foods for a memorable taste experience. Every major wine producing country in the world is covered, the wine producing regions within those countries, grapes used, and the styles of wines made. Every major cuisine of the world is covered including many of the most popular dishes. The reader is then shown how to marry the right wine with the right food. Easy and accessible, this reference belongs on the shelves of any true oenophile as well as the novice wine lover.
Les mer
Pairing the right wine with the foods we love can be tricky. Most people go by what they think they know or what they read in magazines or online. Here, Don Philpott takes an international approach to understanding wine, wine varieties, and the foods they pair with best. Accessible and clear, it will appeal to novices as well as true oenophiles.
Les mer
Introduction Wine Guide Code Top Red Grape varieties Top White Grape varieties The History of Wine Making Wine The Winery Wine Snobs Tasting Wine Debunking the Myths Buying Wine Storing Wine Serving Wine Part One – Wines of the World Algeria Argentina Armenia Australia Austria Azerbaijan Belarus Belgium Bosnia-Herzegovina Bolivia Brazil Bulgaria Canada Chile China Croatia Cuba Cyprus Czech Republic Egypt England France and Regions Georgia Germany and Regions Greece Hungary India Israel Italy and Regions Japan Kazakhstan Kyrgystan Latvia Lebanon Lithuania Luxembourg Macedonia Madagascar Malta Mexico Moldova Montenegro Morocco New Zealand Norway Peru Portugal Romania Russia Serbia Slovenia South Africa Spain and Regions Switzerland Tunisia Turkey Turkmenistan Ukraine United States and Regions Uruguay Uzbekistan Zimbabwe Part Two. Food and Pairings A little history Wine with food What to drink, when and why Food and Wine Pairing Cuisines of the World Africa North Africa Algeria Egypt Libya Mauritania Morocco Tunisia Middle East Israel and Jewish Cuisine Central Africa West Africa East Africa Southern Africa Australia and New Zealand Britain Caribbean China Eastern Europe Bulgaria Czech Republic Hungary Poland Romania Bosnia, Croatia, Serbia and Slovenia France Alsace Beaujolais Bordeaux Burgundy Champagne Cognac and Armagnac Loire Midi and Languedoc Normany and Calvados Provence Rhône and the Camargue Savoie and Jura South West Germany and Austria Greece Holland India and Sri Lanka South Central Northeast North Northwest Ireland 101 Italy Italy’s Regions Japan North America Canada United States Mexico Russia Scandinavia Denmark Finland Norway Sweden South America Argentina. Brazil Chile Colombia Peru Venezuala. Spain Andalusia Aragon Asturia Balearic Islands Basque Country Canary Islands Cantabria Castile-La Mancha Castilla-Leon Catalonia Estremadura Galicia La Rioja Madrid Murcia Navarre Valencia Southeast Asia Cambodia Korea Indonesia Laos Malaysia and Singapore Philippines Thailand Vietnam Switzerland Turkey Pairings
Les mer
This book provides a fine introduction to the wines of the world and…their interplay with food. Public libraries will best benefit from its content, although academic libraries may find it useful for programs of nutrition, culinary arts, or hospitality.
Les mer

Relaterte produkter

Many wine drinkers would like to be more adventurous but are reluctant to experiment by choosing an unknown wine that may disappoint. There are literally tens of thousands of wines and scores of countries around the globe producing them – and shelf after shelf of different Merlots or Pinot Grigio can be a little intimidating. How to choose the right wine is one problem, deciding on what to serve it with is another. Why do some wines taste better with some foods and why do other wines taste dreadful when paired with certain dishes? This comprehensive review of wine and food offers the information needed so that people will feel empowered and ready to experiment with their wine selections and then be able to pair them with the right foods for a memorable taste experience. Every major wine producing country in the world is covered, the wine producing regions within those countries, grapes used, and the styles of wines made. Every major cuisine of the world is covered including many of the most popular dishes. The reader is then shown how to marry the right wine with the right food. Easy and accessible, this reference belongs on the shelves of any true oenophile as well as the novice wine lover.
Les mer
Pairing the right wine with the foods we love can be tricky. Most people go by what they think they know or what they read in magazines or online. Here, Don Philpott takes an international approach to understanding wine, wine varieties, and the foods they pair with best. Accessible and clear, it will appeal to novices as well as true oenophiles.
Les mer
Introduction Wine Guide Code Top Red Grape varieties Top White Grape varieties The History of Wine Making Wine The Winery Wine Snobs Tasting Wine Debunking the Myths Buying Wine Storing Wine Serving Wine Part One – Wines of the World Algeria Argentina Armenia Australia Austria Azerbaijan Belarus Belgium Bosnia-Herzegovina Bolivia Brazil Bulgaria Canada Chile China Croatia Cuba Cyprus Czech Republic Egypt England France and Regions Georgia Germany and Regions Greece Hungary India Israel Italy and Regions Japan Kazakhstan Kyrgystan Latvia Lebanon Lithuania Luxembourg Macedonia Madagascar Malta Mexico Moldova Montenegro Morocco New Zealand Norway Peru Portugal Romania Russia Serbia Slovenia South Africa Spain and Regions Switzerland Tunisia Turkey Turkmenistan Ukraine United States and Regions Uruguay Uzbekistan Zimbabwe Part Two. Food and Pairings A little history Wine with food What to drink, when and why Food and Wine Pairing Cuisines of the World Africa North Africa Algeria Egypt Libya Mauritania Morocco Tunisia Middle East Israel and Jewish Cuisine Central Africa West Africa East Africa Southern Africa Australia and New Zealand Britain Caribbean China Eastern Europe Bulgaria Czech Republic Hungary Poland Romania Bosnia, Croatia, Serbia and Slovenia France Alsace Beaujolais Bordeaux Burgundy Champagne Cognac and Armagnac Loire Midi and Languedoc Normany and Calvados Provence Rhône and the Camargue Savoie and Jura South West Germany and Austria Greece Holland India and Sri Lanka South Central Northeast North Northwest Ireland 101 Italy Italy’s Regions Japan North America Canada United States Mexico Russia Scandinavia Denmark Finland Norway Sweden South America Argentina. Brazil Chile Colombia Peru Venezuala. Spain Andalusia Aragon Asturia Balearic Islands Basque Country Canary Islands Cantabria Castile-La Mancha Castilla-Leon Catalonia Estremadura Galicia La Rioja Madrid Murcia Navarre Valencia Southeast Asia Cambodia Korea Indonesia Laos Malaysia and Singapore Philippines Thailand Vietnam Switzerland Turkey Pairings
Les mer
This book provides a fine introduction to the wines of the world and…their interplay with food. Public libraries will best benefit from its content, although academic libraries may find it useful for programs of nutrition, culinary arts, or hospitality.
Les mer

Produktdetaljer

ISBN
9781442268036
Publisert
2016-10-20
Utgiver
Vendor
Rowman & Littlefield
Vekt
1220 gr
Høyde
260 mm
Bredde
186 mm
Dybde
35 mm
Aldersnivå
G, 01
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
502

Forfatter
Philpott Don

Om bidragsyterne

Don Philpott has written about – and thoroughly enjoyed - wine and food for 50 years. He is author of over 200 books including The Vineyards of France, The Wine Drinkers Almanac, Burgundy and Beaujolais, and many other titles on wine, food and travel. For many years he was food and drinks correspondent of the Press Association, the UK national news agency, travelling the world writing about wine and food. For six years he wrote a nationally syndicated wine column and for three years wrote the 'My Favorite Restaurant' column in Caterer and Hotelkeeper magazine in which he invited scores of celebrities out to lunch or dinner at their favorite restaurants to talk about wine and food. He has written about wine and food for leading publications in the UK and U.S. and was a founding member of the British Academy of Gastronomes. His travels have taken him to all the world’s major wine producing regions.

Relaterte produkter