The Oxford Companion to Wine

The Oxford Companion to Wine
Author: Julia Harding
Publsiher: Oxford University Press, USA
Total Pages: 912
Release: 2015-09
ISBN 10: 0198705387
ISBN 13: 9780198705383
Language: EN, FR, DE, ES & NL

The Oxford Companion to Wine Book Review:

Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume immediately attained legendary status, winning every major wine book award including the Glenfiddich and Julia Child/IACP awards, as well as writer and woman of the year accolades for its editor on both sides of the Atlantic. Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine, from its origins to the present day. The 187 esteemed contributors (including over 50 new to this edition) range from internationally renowned academics to some of the most famous wine writers and wine specialists in the world. Now exhaustively updated, this fourth edition incorporates the very latest international research to present over 350 new entries on topics ranging from additives and wine apps to WSET and Zelen. Over 60 per cent of all entries have been revised; and useful lists and statistics are appended, including a unique list of the world's controlled appellations and their permitted grape varieties, as well as vineyard area, wine production and consumption by country. Illustrated with almost 30 updated maps of every important wine region in the world, many useful charts and diagrams, and 16 stunning colour photographs, this Companion is unlike any other wine book, offering an understanding of wine in all of its wider contexts--notably historical, cultural, and scientific--and serving as a truly companionable point of reference into which any wine-lover can dip and browse. New to this editionComprehensively revised and updated throughout Over 350 brand-new entries Significant new updates on hundreds of topics such as China, screwcaps, and the origins of viniculture Impressive global coverage of wine regions, including new entries on Alaska, Lesotho, Norway, and Tahiti Includes brand-new colour photographs and black and white line drawings Maps of wine regions have been updated

The Oxford Companion to Beer

The Oxford Companion to Beer
Author: Garrett Oliver
Publsiher: OUP USA
Total Pages: 920
Release: 2011-09-09
ISBN 10: 0195367138
ISBN 13: 9780195367133
Language: EN, FR, DE, ES & NL

The Oxford Companion to Beer Book Review:

"Features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"--Provided by publisher.

The Oxford Companion to the Wines of North America

The Oxford Companion to the Wines of North America
Author: Bruce Cass,Jancis Robinson
Publsiher: Oxford : Oxford University Press
Total Pages: 301
Release: 2000
ISBN 10: 9780198601142
ISBN 13: 019860114X
Language: EN, FR, DE, ES & NL

The Oxford Companion to the Wines of North America Book Review:

A comprehensive guide to North America's wines surveys Canada, Mexico, and the U.S. for great vintages and wine-growing regions, in alphabetical entries that cover a host of wine topics.

The Oxford Companion to Food

The Oxford Companion to Food
Author: Alan Davidson
Publsiher: Oxford University Press, USA
Total Pages: 921
Release: 2014-08-11
ISBN 10: 0199677336
ISBN 13: 9780199677337
Language: EN, FR, DE, ES & NL

The Oxford Companion to Food Book Review:

Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.

The Oxford Companion to Sugar and Sweets

The Oxford Companion to Sugar and Sweets
Author: Darra Goldstein,Sidney Mintz,Michael Krondl,Laura Mason
Publsiher: Oxford University Press, USA
Total Pages: 920
Release: 2015
ISBN 10: 0199313393
ISBN 13: 9780199313396
Language: EN, FR, DE, ES & NL

The Oxford Companion to Sugar and Sweets Book Review:

"Celebrating sugar while acknowledging its complex history, 'The Oxford Companion to Sugar and Sweets' is the definitive guide to one of humankind's greatest sources of pleasure"--

The Oxford Companion to American Food and Drink

The Oxford Companion to American Food and Drink
Author: Andrew F. Smith
Publsiher: Oxford University Press
Total Pages: 693
Release: 2007-05-01
ISBN 10: 0195307968
ISBN 13: 9780195307962
Language: EN, FR, DE, ES & NL

The Oxford Companion to American Food and Drink Book Review:

A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and lists of food museums, Web sites, festivals, and organizations.

The 24 Hour Wine Expert

The 24 Hour Wine Expert
Author: Jancis Robinson
Publsiher: Penguin UK
Total Pages: 112
Release: 2016-02-04
ISBN 10: 0141983639
ISBN 13: 9780141983639
Language: EN, FR, DE, ES & NL

The 24 Hour Wine Expert Book Review:

Wine is now one of the most popular drinks in the world. Many wine drinkers wish they knew more about it without having to understand every detail or go on a wine course. In The 24-Hour Wine Expert, Jancis Robinson shares her expertise with authority, wit and approachability. From the difference between red and white, to the shape of bottles and their labels, descriptions of taste, colour and smell, to pairing wine with food and the price-quality correlation, Robinson helps us make the most of this mysteriously delicious drink.

The Oxford Companion to Wine

The Oxford Companion to Wine
Author: Jancis Robinson
Publsiher: Unknown
Total Pages: 1088
Release: 1994
ISBN 10:
ISBN 13: OCLC:1036781543
Language: EN, FR, DE, ES & NL

The Oxford Companion to Wine Book Review:

Jancis Robinson s Wine Course

Jancis Robinson s Wine Course
Author: Jancis Robinson
Publsiher: Abbeville Press
Total Pages: 320
Release: 1996-08-01
ISBN 10: 9780789202567
ISBN 13: 0789202565
Language: EN, FR, DE, ES & NL

Jancis Robinson s Wine Course Book Review:

An introduction to wine provides advice on buying, storing, serving, and tasting wine; describes the winemaking process; and offers a guide to the wine-producing countries of the world

The Oxford Companion to Italian Food

The Oxford Companion to Italian Food
Author: Gillian Riley
Publsiher: Oxford University Press
Total Pages: 637
Release: 2007-11-01
ISBN 10: 0198606176
ISBN 13: 9780198606178
Language: EN, FR, DE, ES & NL

The Oxford Companion to Italian Food Book Review:

A comprehensive food reference covers all aspects of the history and culture of Italian cuisine, including dishes, ingredients, cooking methods, implements, regional specialties, the appeal of Italian cuisine, and outside culinary influences.

The Oxford Companion to Jazz

The Oxford Companion to Jazz
Author: Bill Kirchner
Publsiher: Oxford University Press
Total Pages: 852
Release: 2005-07-14
ISBN 10: 9780195183597
ISBN 13: 0195183592
Language: EN, FR, DE, ES & NL

The Oxford Companion to Jazz Book Review:

A listener's guide to jazz brings together sixty essays on the history, performers, characteristics, and influence of jazz music.

The Oxford Companion to Wine

The Oxford Companion to Wine
Author: Jancis Robinson
Publsiher: Unknown
Total Pages: 859
Release: 2015
ISBN 10: 9780191774423
ISBN 13: 0191774421
Language: EN, FR, DE, ES & NL

The Oxford Companion to Wine Book Review:

This wine book provides comprehensive coverage on all aspects of wine making, and puts wine, wine-making and wine drinking into historical perspective.

The Oxford Companion to Cheese

The Oxford Companion to Cheese
Author: Catherine Donnelly
Publsiher: Oxford University Press
Total Pages: 1084
Release: 2016-11-22
ISBN 10: 0199330883
ISBN 13: 9780199330881
Language: EN, FR, DE, ES & NL

The Oxford Companion to Cheese Book Review:

The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyere, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike. "

The Oxford Companion to Wine

The Oxford Companion to Wine
Author: Jancis Robinson,Julia Harding
Publsiher: Unknown
Total Pages: 329
Release: 2006
ISBN 10: 9780191787973
ISBN 13: 0191787973
Language: EN, FR, DE, ES & NL

The Oxford Companion to Wine Book Review:

Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine, from its origins to the present day. Illustrated with maps of every important wine region in the world, useful charts and diagrams, this Companion is unlike any other wine book, offering an understanding of wine in all of its wider contexts--notably historical, cultural, and scientific--and serving as a truly companionable point of reference into which any wine-lover can dip and browse.--Publisher's website.

Jancis Robinson s Guide to Wine Grapes

Jancis Robinson s Guide to Wine Grapes
Author: Jancis Robinson
Publsiher: Oxford University Press, USA
Total Pages: 232
Release: 1996
ISBN 10: 9780198662327
ISBN 13: 0198662327
Language: EN, FR, DE, ES & NL

Jancis Robinson s Guide to Wine Grapes Book Review:

With over 800 entries on how and where wine grapes grow, how they taste, how they relate, and the sort of wines they produce.

The Oxford Companion to Christian Thought

The Oxford Companion to Christian Thought
Author: Adrian Hastings,Alistair Mason,Hugh Pyper
Publsiher: Oxford University Press
Total Pages: 777
Release: 2000-12-21
ISBN 10: 0198600240
ISBN 13: 9780198600244
Language: EN, FR, DE, ES & NL

The Oxford Companion to Christian Thought Book Review:

Entries explore the history of Christian thought from Catholic, Prostestant, and Orthodox perspectives, and discuss regional and national traditions, various denominations, theological topics, symbolism, and controversial issues.

Jancis Robinson s Concise Wine Companion

Jancis Robinson s Concise Wine Companion
Author: Jancis Robinson
Publsiher: Oxford University Press, USA
Total Pages: 559
Release: 2001
ISBN 10: 9780198662747
ISBN 13: 0198662742
Language: EN, FR, DE, ES & NL

Jancis Robinson s Concise Wine Companion Book Review:

Enjoyment of wine is not just a matter of knowing what you like; it is always enhanced by knowledge of what you are drinking. Here in a handy affordable format, Jancis Robinson presents a distillation of all the essential information for wine-lovers and would-be wine-lovers, drawn from her internationally renowned and respected Oxford Companion to Wine. This is not a buyers' guide- of which there are many - but an absorbing and easy-to-use source of reliable information on all aspects of wine, including bubbly, to accompany you on your exploration of wine-drinking pleasure. Written by over 70 of the world's best wine experts, headed by the 'queen of wine' Jancis Robinson Over 2350 unstuffy and fully cross-referenced entries on all aspects from wines and wine regions to tasting terms, labelling, wine and health, grape varieties, wine faults, and a host of other issues With vintage guidance and a complete list of controlled appellations and their permitted grape varieties Supplemented by a statistical overview of wine production and consumption And featuring a new listing of Jancis Robinson's personal selection of up-and-coming wine regions and producers

The Food and Wine Set

The Food and Wine Set
Author: Jancis Robinson,Alan Davidson
Publsiher: Unknown
Total Pages: 329
Release: 2000-05-01
ISBN 10: 9780195216660
ISBN 13: 0195216660
Language: EN, FR, DE, ES & NL

The Food and Wine Set Book Review:

How to Taste

How to Taste
Author: Jancis Robinson
Publsiher: Simon and Schuster
Total Pages: 208
Release: 2000
ISBN 10: 9780743216777
ISBN 13: 0743216776
Language: EN, FR, DE, ES & NL

How to Taste Book Review:

Offers a guide to vintages, grape varieties, and wine appreciation.

The Wine Bible

The Wine Bible
Author: Karen MacNeil
Publsiher: Workman Publishing
Total Pages: 1008
Release: 2015-10-13
ISBN 10: 0761187154
ISBN 13: 9780761187158
Language: EN, FR, DE, ES & NL

The Wine Bible Book Review:

Announcing the completely revised and updated edition of The Wine Bible, the perennial bestselling wine book praised as “The most informative and entertaining book I’ve ever seen on the subject” (Danny Meyer), “A guide that has all the answers” (Bobby Flay), “Astounding” (Thomas Keller), and “A magnificent masterpiece of wine writing” (Kevin Zraly). Like a lively course from an expert teacher, The Wine Bible grounds the reader deeply in the fundamentals while layering on informative asides, tips, amusing anecdotes, definitions, glossaries, photos (all new for this edition), maps, labels, and recommended bottles. Karen MacNeil’s information comes directly through primary research; for this second edition she has tasted more than 10,000 wines and visited dozens of wine regions around the world. New to the book are wines of China, Japan, Mexico, and Slovenia. And through it all the reader becomes ever more informed—and, because of the author’s unique voice, always entertained: “In great years Pétrus is ravishing, elegant, and rich—Ingrid Bergman in red satin.” Or, describing a Riesling: “A laser beam. A sheet of ice. A great crackling bolt of lightning.”