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The Oxford Companion To Food And The Oxford Companion To Wine Set
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Book Synopsis The Food and Wine Set by : Alan Davidson
Download or read book The Food and Wine Set written by Alan Davidson and published by Oxford University Press, USA. This book was released on 2000-05-25 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Oxford Companion to Food and the Oxford Companion to Wine Set by : Alan Davidson
Download or read book The Oxford Companion to Food and the Oxford Companion to Wine Set written by Alan Davidson and published by Oxford University Press, USA. This book was released on 2008-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: These award-wining, classic guides are the perfect for anyone who loves food and wine. "This is a must-have book for wine geeks...highly recommended for anyone with more than a passing interest in wine." --Wine Spectator, "Top 100" issue. "A food book for all time... The canon of great food literature just got one fat volume greater... A must-have for any serious food follower" --Gourmet
Book Synopsis The Oxford Companion to Italian Food by : Gillian Riley
Download or read book The Oxford Companion to Italian Food written by Gillian Riley and published by Oxford University Press. This book was released on 2007-11-01 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here is an inspiring, wide-ranging A-Z guide to one of the world's best-loved cuisines. Designed for cooks and consumers alike, The Oxford Companion to Italian Food covers all aspects of the history and culture of Italian gastronomy, from dishes, ingredients, and delicacies to cooking methods and implements, regional specialties, the universal appeal of Italian cuisine, influences from outside Italy, and much more. Following in the footsteps of princes and popes, vagabond artists and cunning peasants, austere scholars and generations of unknown, unremembered women who shaped pasta, moulded cheeses and lovingly tended their cooking pots, Gillian Riley celebrates a heritage of amazing richness and delight. She brings equal measures of enthusiasm and expertise to her writing, and her entries read like mini-essays, laced with wit and gastronomical erudition, marked throughout by descriptive brilliance, and entirely free of the pompous tone that afflicts so much writing about food. The Companion is attentive to both tradition and innovation in Italian cooking, and covers an extraordinary range of information, from Anonimo Toscano, a medieval cookbook, to Bartolomeo Bimbi, a Florentine painter commissioned by Cosimo de Medici to paint portraits of vegetables, to Paglierina di Rifreddo, a young cheese made of unskimmed cows' milk, to zuppa inglese, a dessert invented by 19th century Neapolitan pastry chefs. Major topics receive extended treatment. The entry for Parmesan, for example, runs to more than 2,000 words and includes information on its remarkable nutritional value, the region where it is produced, the breed of cow used to produce it (the razza reggiana, or vacche rosse), the role of the cheese maker, the origin of its name, Molière's deathbed demand for it, its frequent and lustrous depiction in 16th and 17th century paintings, and the proper method of serving, where Riley admonishes: "One disdains the phallic peppermill, but must always appreciate the attentive grating, at the table, of parmesan over pasta or soup, as magical in its way as shavings of truffles." Such is the scope and flavor of The Oxford Companion to Italian Food. For anyone with a hunger to learn more about the history, culture and variety of Italian cuisine, The Oxford Companion to Italian Food offers endless satisfactions.
Book Synopsis The Oxford Companion to Wine by : Jancis Robinson
Download or read book The Oxford Companion to Wine written by Jancis Robinson and published by American Chemical Society. This book was released on 2015 with total page 925 pages. Available in PDF, EPUB and Kindle. Book excerpt: This wine book provides comprehensive coverage on all aspects of wine making, and puts wine, wine-making and wine drinking into historical perspective.
Book Synopsis The Oxford Companion to Food by : Alan Davidson
Download or read book The Oxford Companion to Food written by Alan Davidson and published by Oxford Companions. This book was released on 2014 with total page 953 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.
Book Synopsis The Oxford Companion to Beer by : Garrett Oliver
Download or read book The Oxford Companion to Beer written by Garrett Oliver and published by OUP USA. This book was released on 2012 with total page 962 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The first major reference work to investigate the history and vast scope of beer, The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"-- Provided by publisher.
Book Synopsis The Oxford Companion to Sugar and Sweets by : Darra Goldstein
Download or read book The Oxford Companion to Sugar and Sweets written by Darra Goldstein and published by Oxford Companions. This book was released on 2015 with total page 947 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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"--
Book Synopsis The Oxford Companion to American Food and Drink by : Andrew F. Smith
Download or read book The Oxford Companion to American Food and Drink written by Andrew F. Smith and published by Oxford University Press on Demand. This book was released on 2007-05 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The Oxford Companion to Spirits and Cocktails by : David Wondrich
Download or read book The Oxford Companion to Spirits and Cocktails written by David Wondrich and published by Oxford University Press. This book was released on 2021-10-20 with total page 881 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Oxford Companion to Spirits and Cocktails presents an in-depth exploration of the world of spirits and cocktails in a ground-breaking synthesis. The Companion covers drinks, processes, and techniques around the world as well as those in the US and Europe. It provides clear explanations of the different ways that spirits are produced, including fermentation, distillation and ageing, alongside a wealth of new detail on the emergence of cocktails and cocktails bars, including entries on key cocktails and influential mixologists and cocktail bars.
Download or read book The Oxford Companion to Cheese written by and published by Oxford University Press. This book was released on 2016-10-25 with total page 849 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2017 James Beard Award for Reference & Scholarship 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 Gruyère, 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.
Download or read book The Wine Bible written by Karen MacNeil and published by Workman Publishing Company. This book was released on 2015-10-13 with total page 2408 pages. Available in PDF, EPUB and Kindle. Book excerpt: No one can describe a wine like Karen MacNeil. Comprehensive, entertaining, authoritative, and endlessly interesting, The Wine Bible is a lively course from an expert teacher, grounding the reader deeply in the fundamentals—vine-yards and varietals, climate and terroir, the nine attributes of a wine’s greatness—while layering on tips, informative asides, anecdotes, definitions, photographs, maps, labels, and recommended bottles. Discover how to taste with focus and build a wine-tasting memory. The reason behind Champagne’s bubbles. Italy, the place the ancient Greeks called the land of wine. An oak barrel’s effect on flavor. Sherry, the world’s most misunderstood and underappreciated wine. How to match wine with food—and mood. Plus everything else you need to know to buy, store, serve, and enjoy the world’s most captivating beverage.
Book Synopsis The Penguin Companion to Food by : Alan Davidson
Download or read book The Penguin Companion to Food written by Alan Davidson and published by Penguin Group. This book was released on 2002 with total page 1110 pages. Available in PDF, EPUB and Kindle. Book excerpt: No Marketing Blurb
Book Synopsis The Oxford Companion to Christian Thought by : Adrian Hastings
Download or read book The Oxford Companion to Christian Thought written by Adrian Hastings and published by Oxford University Press. This book was released on 2000-12-21 with total page 809 pages. Available in PDF, EPUB and Kindle. Book excerpt: Embracing the viewpoints of Catholic, Protestant, or Orthodox thinkers, of conservatives, liberals, radicals, and agnostics, Christianity today is anything but monolithic or univocal. In The Oxford Companion to Christian Thought, general editor Adrian Hastings has tried to capture a sense of the great diversity of opinion that swirls about under the heading of Christian thought. Indeed, the 260 contributors, who hail from twenty countries, represent as wide a range of perspectives as possible.Here is a comprehensive and authoritative (though not dogmatic) overview of the full spectrum of Christian thinking. Within its 600 alphabetically arranged entries, readers will find lengthy survey articles on the history of Christian thought, on national and regional traditions, and on various denominations, from Anglican to Unitarian. There is ample coverage of Eastern thought as well, examining the Christian tradition in China, Japan, India, and Africa. The contributors examine major theological topics such as resurrection, the Eucharist, and grace as well as controversial issues such as homosexuality and abortion. In addition, short entries illuminate symbols such as water and wine, and there are many profiles of leading theologians, of non-Christians who have deeply influenced Christian thinking, including Aristotle and Plato, and of literary figures such as Dante, Milton, and Tolstoy. Most articles end with a list of suggested readings and the book features a large number of cross-references.The Oxford Companion to Christian Thought is an indispensable guide to one of the central strands of Western culture. An essential volume for all Christians, it is a thoughtful gift for the holidays.
Download or read book Wine Grapes written by Jancis Robinson and published by Harper Collins. This book was released on 2013-09-24 with total page 1434 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the James Beard Award for Best Beverage Book, Named "Best Drinks Book" by Wine & Spirits magazine, Faiveley International Wine Book of the Year, OIV Best Viticulture Book "A fantastic Christmas present for any wine geek, and one that will provide an endless source of fiendish questions for quiz-setters" —The Guardian An indispensable book for every wine lover, from some of the world's leading wine experts. Where do wine grapes come from and how are grape varieties related to one another? What is the historical background of each one? Where are they grown? What sort of wines do they make? Using cutting-edge DNA analysis and detailing almost 1,400 distinct grape varieties, as well as myriad correct (and incorrect) synonyms, this book examines grapes and wine as never before. Here is a complete, alphabetically presented profile of all grape varieties of relevance to the wine lover, charting the relationships between them and including unique and astounding family trees, their characteristics in the vineyard, and—most important—what the wines made from them taste like. Presented in a stunning design with eight-page gatefolds that reveal the family trees, and a rich variety of full-color illustrations from Viala and Vermorel's century-old classic ampelography, the text will deepen readers' understanding of grapes and wine with every page. Combining Jancis Robinson's worldview and nose for good writing and good wines with Julia Harding's research, expertise, and attention to detail plus Dr. Vouillamoz's unique level of scholarship, Wine Grapes offers essential and original information in greater depth and breadth than has ever been available before. This is a book for wine students, wine experts, and wine lovers everywhere.
Book Synopsis The Oxford Companion to Italian Food by : Gillian Riley
Download or read book The Oxford Companion to Italian Food written by Gillian Riley and published by Oxford University Press on Demand. This book was released on 2007-11 with total page 664 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The 24-Hour Wine Expert by : Jancis Robinson
Download or read book The 24-Hour Wine Expert written by Jancis Robinson and published by Penguin UK. This book was released on 2016-02-04 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book How to Taste written by Jancis Robinson and published by Simon and Schuster. This book was released on 2000 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offers a guide to vintages, grape varieties, and wine appreciation.