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Books - Wine & beverages
- Wine styles
Books 1 to 20 of 26 - Wine styles |
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The Bubbly Bar by Maria C. Hunt
Champagne and sparkling wine sales are exploding. People are sidling up to the bar for champagne drinks and bartenders are mixing them with everything from rum and gin to seasonal fruit and handcrafted syrups to create delicious cocktails. Categorized into Classics, Bubbletinis, Fruitful Fizz, Rose-Colored, Latin Libations, Floral-Flavored, and Happy Endings (dessert) cocktails, "The Bubbly Bar" emphasizes intense flavour combinations, fresh ingredients, and minimal effort. With creative recipes the home bartender can make to impress friends--from classics like the Kir Royale (champagne and Cassis) or the Bellini (Prosecco and peach puree) to more contemporary pairings like the Ginger Snap (sparkling sake and ginger root).
, 112 pp, $34.95. Buy
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The Finest Wines of Champagne by Michael Edwards
Champagne is the most glamorous of French wines whose popularity has soared over the past decade. Whilst most people are familiar with less than a dozen brands of champagne, there are over 21,000 producers, many of whom market their own vintages, and it is often from the smaller growers that some of the finest champagnes come. Whilst not as widely available as brands such as Moet, Lanson or Cristal, these producers provide some of the finest champagnes and which are sought after by connoisseurs. This magnificent guide, published in conjunction with Fine Wine magazine, looks at the history of champagne, contains tips and ideas on hoe best to appreciate it and has a comprehensive glossary of the top producers. It makes a fabulous gift for all
Paperback, 320 pp, $50.00. Buy
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Farid Chenoune by Farid Chenoune
Dom Pierre Perignon tells the story of the world's most luxurious champagne, tracing its circuitous history across four centuries, arranged in three chapters--one each for the seventeenth, eighteenth and twentieth centuries. Beautifully produced, in keeping with its subject, this page-turning luxury object unravels the myth of Dom Perignon champagne, beginning with its namesake--the pioneering Benedictine Monk Dom Pierre Perignon--who set out to create the best wine in the world. Offering glimpses of the champagne-infused hedonism of Louis XV's court at Versailles, Marilyn Monroe's glamorous affiliation with the beverage and Karl Lagerfeld's recent advertising campaign for the brand, this volume incorporates a spectrum of artifacts, includi
, 160 pp, $69.95. Buy
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Big, Red Wine Book 2009/2010 by Campbell Mattinson, Gary Walsh
There is a glut of wine guides out there, but wine writer Campbell Mattinson and co-author Gary Walsh reckon that most people buy them for the sections on red wine, and that it's a trickier area to navigate. So this will be the first guide of its kind in Australia: one for those wanting to know the best quality and best value red wines available. 'The top 20 wines under $20' section will be welcomed happily in the current economic climate. Mattinson and co-author Walsh also keep a focus on local and organic wines as well as established wines. For only $24.95 RRP The Big Red Wine Book 2009/2010 edition, is the perfect gift for wine buffs as well as those without wine knowledge but a love for a good drop.
Paperback, 352 pp, $24.95. Buy
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The Bartenders' Black Book by Stephen Kittredge Cunningham
The newest and ninth edition to the Bartenders' Black Book franchise adds 143 brand-new recipes that were created by bartenders, professional and laymen, around the world in the last two years. That brings the total beverage count to 3,000, more than double that of any other drink guide. All the sections have been expanded and updated, including Robert M. Parker, Jr.'s Vintage Guide and Mr. Cunningham's already vast Martini section. Of course this book still has all its classic features: an index by ingredients, in-depth mixing instructions, metric conversion tables, a list of every possible garnish, sections on hot drinks, frozen drinks, beers, ales, lagers, and malternatives
, 288 pp, $29.95. Buy
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Spirits and Liquers for Every Kitchen by Stuart Walton and Norma Miller
The definitive guide to spirits and liqueurs and how to cook with them, with 100 classic and contemporary recipes to suit every occasion
, 264 pp, $31.95. Buy
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Champagne: How the World's Most Glamorous Wine Triumphed Over War and Hard Times by Don Kladstrup and Petie Kladstrup
Throughout history, waves of invaders have coveted the northeast corner of France. Yet this region - which historians say has suffered more battles and wars than any other place on earth - is also the birthplace of one thing the entire world equates with good times, friendship and celebration: champagne. Champagne is the story of the world's favourite wine. It tells how a sparkling beverage that became the toast of society during the Belle Epoque emerged after World War I as a global icon of fine taste and good living. The book celebrates the gutsy, larger-than-life characters whose proud determination nurtured and preserved the land and its grapes throughout centuries of conflict.
Paperback, 286 pp, $22.95. Buy
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The Grail: A Year Ambling & Shambling Through an Oregon Vineyard by Brian Doyle
Brian Doyle chronicles the making of Pinot Noir over one year in Oregon.
Paperback, 208 pp, $30.95. Buy
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The Art and Business of Champagne by Dan Ginsburg
When people raise their glasses in celebratory toasts, few are aware of all the work behind the fizz. Here is a book to open their eyes with an inside look -- from the vineyard to the marketplace -- at the world of champagne. Just like good wine, the book begins with the grapes: variety, growing season, harvesting and pressing method. Blending, bottling, aging, fermenti
Paperback, 216 pp, $85.95. Buy
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Dom Perignon Vintage 1998, the Collection by Herve Landry, Mark Harvey and Alex Field and others
, 300 pp, $124.95. Buy
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Rich, Rare and Red: A Guide to Port by Ben Howkins
Revised and updated third edition of the established standard book on Port. Long the Port guide for The International Wine and Food Society. The fascinating history of the region and the trade along with detailed descriptions of the viticulture and winemaking techniques are covered. Special attention has been give to tasting notes and comments on new labels and a thorough updating of the Vintage charts and the aging potential of the great Ports. Includes changes in ownership, the role of great wine families, world market trends and technical advances. Updated tips on touring the region with recommendations for dining and lodging. Valuable notes on tasting and evaluating Ports, Port with food and "Ports" from other countries are included.
Paperback, 198 pp, $39.95. Buy
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Classic Liqueurs: The Art of Making & Cooking with Liqueurs by Cheryl Long and Heather Kibbey
Paperback, 163 pp, $17.95. Buy
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The Complete Book of Spirits by Anthony Dias Blue
A comprehensive guide to the numerous varieties of today's liquors is organized by category and provides a history of distillation from bathtub gin to the creation of today's sophisticated products, rating major brands while sharing a wealth of shopping knowledge.
Hardback, 336 pp, $39.95. Buy
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North American Pinot Noir by J.W. Haeger
This comprehensive reference guide to Pinot Noir wine in North America includes historical and viticultural background and profiles of six dozen prominent producers in California, Oregon, British Columbia, New York, and elsewhere
, 455 pp, $61.95. Buy
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The Little Book of Champagne by Christian Pessey
History of Champagne and the details of its manufacture, as well as explanations on the various types of this famous drink.
Paperback, 120 pp, $19.95. Buy
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Sweet Wines by James Peterson
A burgeoning interest in sweet wines of all types has created a new market of wine and food lovers interested in learning as much as they can about this under-appreciated category. In this new book from best-selling cookbook author James Peterson, more than 60 wines from around the world are presented - from the fabled Sauternes and Barsacs of France to the crisp Mosel Auslesen of Germany to the rich ports and sherries of Portugal and Spain. Peterson describes how each wine is made, how it should be served, and what it tastes like. In addition, 50 recipes for hors d'oeuvres, appetizers, entrees, and desserts are paired with the wines they most perfectly complement. The book features dozens of helpful sidebars on topics such as organizing a
Hardback, 160 pp, $35.00. Buy
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The Art of Making Wine and Liqueurs by Betty Sampson
In "The Art of Making Wine and Liqueurs", Betty Sampson clearly describes the basic principles of winemaking and the skills of mastering liqueurs for beginner and expert alike.
Paperback, 160 pp, $48.99. Buy
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Tom Stevenson's Champagne and Sparkling Wine Guide by Tom Stevenson
The pocket edition of Tom Stevenson's guide to champagne. Every sentence is stamped with that distinctive Stevenson style: "The Titanic was not launched with a bottle of Champagne and we all know what happened to her." Every wine recommended in this pocked guide has been personally tasted for this edition. This book was voted Best Wine Guide by World Food Media Awards, proving that in a world of wine books the size of aircraft carriers, modest quality is still a premium. "An authority acknowledged even by the Champenois."
Paperback, 240 pp, $35.00. Buy
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Zinfandel: A Reference Guide to California Zinfandel by Cathleen Francisco
A background to the variety and its cultivation is provided. Then an alphabetical listing by producer with detailed information on the vineyards, the winemaking philosophy and the precise production details on each vintage, such as brix at harvest, residual sugar, the bottling date, cases produced, etc. The winemaker's notes on each wine provide a vicarious sensual experience for the reader and the generous glossary provides considerable technical information.
Paperback, 274 pp, $54.95. Buy
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Pinot Noir: a Reference Guide to California and Oregon Pinot Noir by Cathleen Francisco
A background to the variety and its cultivation is provided. Then an alphabetical listing by producer with detailed information on the vineyards, the winemaking philosophy and the precise production details on each vintage, such as brix at harvest, residual sugar, the bottling date, cases produced, etc. The winemaker's notes on each wine provide a vicarious sensual experience for the reader and the generous glossary provides considerable technical information.
Paperback, 260 pp, $54.95. Buy
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