Concepts in Wine Chemistry

Book Description

First published in 1997, CONCEPTS IN WINE CHEMISTRY was the first text and reference book in decades to explain the basic science behind the chemistry of wine. This new edition is now fully revised and updated to meet the field's most recent developments and give the chemistry backbone to the broader science of winemaking. The chapters are logically organized from the musts and juice composition through each step of the winemaking process: fermentation, phenolics, oxidation, oak products, sulfur dioxide, cellar process and wine defects. Also included is a chapter on the history of wine chemistry and ancient winemaking practices, and a thorough index and chapter outlines.

Average customer rating:

Soils For Fine Wines
A long-needed book
A must for anyone who grows winegrapes
Fine Book for Fine Readers
Soils for Fine Wines

Soils for Fine Wines
Robert E. White
Manufacturer: Oxford University Press, USA
ProductGroup: Book
Binding: Hardcover

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Similar Items:

The Grape Grower: A Guide to Organic Viticulture
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Great Wine Terroirs

ASIN: 0195141024

Book Description

In recent years, viticulture has seen phenomenal growth, particularly in such countries as Australia, New Zealand, the United States, Chile, and South Africa. The surge in production of quality wines in these countries has been built largely on the practice of good enology and investment in high technology in the winery, enabling vintners to produce consistently good, even fine wines. Yet less attention has been paid to the influence of vineyard conditions on wines and their distinctiveness-an influence that is embodied in the French concept of terroir. An essential component of terroir is soil and the interaction between it, local climate, vineyard practices, and grape variety on the quality of grapes and distinctiveness of their flavor. This book considers that component, providing basic information on soil properties and behavior in the context of site selection for new vineyards and on the demands placed on soils for grape growth and production of wines. Soils for Fine Wines will be of interest to professors and upper-level students in enology, viticulture, soils and agronomy as well as wine enthusiasts and professionals in the wine industry.

Customer Reviews:

Soils For Fine Wines.......2004-11-26

A great book on beginning growing. To get the full understanding about what Mr white is talking about the book Science in Agriculture I feel, should be read first. Great section,along with the pros and cons, of different types of irrigation. Seems to lean a little heavy on the soils of California. For the person not growing grapes but enjoys good wine it is an excellant sorce of how the wine gets its flavor. The principles presented will aid anyone growing almost anything.

A long-needed book.......2004-09-14

In "Soils for Fine Wines" Robert White sets to provide information needed for better understanding of how soils and their properties relate to management and wine-grape production. This book is a long-needed one indeed; most other viticultural books are discussing soil as an environmental factor only in passing.

The book begins by explaining how the soil is formed and how it relates to the environment; how it changes with time and how it should be managed sustainably. Then it goes into a deeper analysis of the soil's makeup and structure, with a particular emphasis on understanding the vine root habitat. This is very important if a viticulturist is to understand effect of soil management practices on vine growth and production. Then the book details the supply of nutrients, explaining how these move into plant roots and what affects their availability. The reader is also given a brief introduction into precision viticulture and organic viticulture. The next section discusses soil, water and vine interrelationship, understanding of which is paramount for good irrigation management. The book contains information on various aspects of soil quality (physical, chemical and biological). The book then deals with soil as an important attribute for site selection and vineyard establishment. The final chapter discusses soil as it relates to the quality of the final product - wine. Here the author gives a well-balanced overview of the current state of knowledge of what is known as 'terroir' and he takes the reader on a journey around the wine-producing world by providing regional examples of how the soil and wine attributes seem to be related.

The book is well-written and easy to follow, although some might find it a bit technical at times. However, good explanation of technical terms is provided throughout and the book also has a number of illustrations and photographs that are helpful for easier understanding of the text.

I can recommend this book to students and professionals in viticulture and wine science. It is a long-awaited text dedicated specifically to vineyard soils and the way they affect grapevines and management strategies. This book will also be of great interest to anyone who wishes to better understand the link between environmental conditions and wine.

A must for anyone who grows winegrapes.......2004-06-06

.
If you are a grape grower of any consequence, you know that good wine depends on good grapes, that good grapes depend on good vines and that good vines depend on roots that are DEEP and STRONG. Thus, the medium in which roots grow is of crucial importance. Viticulturists can be misled by reading that vines grow in all sorts of soils all over the world. That is certainly true but that simple dictum does not mean that any soil will do, as "any" soil will certainly not do.

Robert White's book is VERY useful in helping understand what goes on below ground. If you just flip through it, it will strike you as too technical and thus daunting. However, if you will read each of the headings, (e.g., 5.1, 5.2) but not the sub-headings (e.g. 5.1.1, 5.1.2, 5.1.3) and then read his "Summary Points", you will be richly rewarded. If there points about which you want to know more or understand better, go back and delve into the sub-headings and be enlightened to your hearts content. I'm glad I own this book!

Fine Book for Fine Readers.......2004-04-24

A unique book, as fine as wine itself. No other book explains the detailed and vital nature and mechanisms of soils as they apply to grape production and wine-making. It tries to unravel the enigma of the `terroir'. This will surely help the viticulturist and the winemaker to make the most of their land and we consumers will be the grateful beneficiaries. I think I could strongly recommend it to the specialist and interested reader.

Soils for Fine Wines.......2003-10-30

As a postgraduate student in the field of viticulture and wine i found this book covered the subject matter with great detail , clarity and scientific explanations. This book is a must have for your library collection and indeed for the aspiring viticulturist - it is a gold mine of information on the subject of soils.

The Art of Pizza Making: Trade Secrets and Recipes

Average customer rating:

Great Book - Things I never thought of!!
Not For Purists!
Made It FINALLY happen
It doesn't get any better!
This book rocks.

The Art of Pizza Making: Trade Secrets and Recipes
Dominick A. Deangelis
Manufacturer: The Creative Pizza Company
ProductGroup: Book
Binding: Plastic Comb

Pizza | Baking | Cooking, Food & Wine | Subjects | Books

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Pizza

ASIN: 0963203401
Release Date: 2007-01-01

Product Description

This book is a comprehensive guide to all aspects of pizza making, for both the amateur pizza maker, and for those who would like to open their own pizzeria. It contains additional information not normally found in a cookbook such as trade secrets, where to buy ingredients wholesale (e.g., the high gluten flour), and comparisons and instructions for special preparation and baking equipment such as baking pans, baking stones, pizza screens, commercial pizza ovens, mixing machines and proof boxes. It also contains my unique collection of over 40 pizza recipes such as barbecue, breakfast, Buffalo, calzone, cheeseburger, deep fried (a.k.a. Old Forge style ), dessert, Hawaiian, Indian, mac-n-cheese, mashed potato, Middle East, pesto, red, roasted red pepper, seafood, Sicilian, Southwest, stromboli, taco, tuna melt, vegetable and white, with preparation instructions for stuffed, rolled or open-faced style. All the recipes in this book have been perfected, and all the details have been included so that even the most amateur pizza makers can get professional results. Not only does this book include proven recipes, it provides all the tools necessary to create your own masterpiece. I've tried too many recipes that show beautiful pictures of pizzas, but once created are displeasing to the palate. This book is for genuine pizza lovers who are willing to take the time to do-it-right. Creating pizzas can be as much fun as eating them!

Customer Reviews:

Great Book - Things I never thought of!!.......2007-09-26

This book explains pizza from a whole different point of view. It has really helped us in knowing how to make a great pizza in different ways.

I really enjoyed this book and will use it forever.

Thanks

Not For Purists!.......2007-09-15

I'm very disappointed in this book. DeAngelis suggests using not only MSG, but includes sugar in all the dough recipes! Even the Margherita! Zowie. My search continues for the perfect at-home pizza book. This is definitely not it. Peter Reinhart comes close.

Made It FINALLY happen.......2007-08-03

This book is all you'll ever need to make great pizzas. I had tried several times over the years and each result was gross. I chose the author's simplest method ( a perforated pan, he offers several equipment-related techniques ) and I even used store-bought pizza sauce ( Ragu Homemade style as I wanted to get the pizza crust working before I tackled making my own sauce ) AND MY FIRST PIZZA WAS DELICIOUS ! Pay attention to Dr DeAngelis's basic rules and you can't miss. No other cookbook has brought me such sucess --- Bravo !!

It doesn't get any better!.......2007-07-06

I tried the recipes in many Pizza books before I bought this one. None of them helped me to make Pizza that was worth the effort. This book changed everything. I am now making Pizza better than anything I could buy and best of all; my family thinks the Pizza I make is the best! You will never find a method for a better crust than the one in this book.

All the secrets to making incredible Pizza are in this book. If you follow the author's recommendations as written, you are guarantied to make delicious, incredible Pizza. Tomato sauce pizzas, breakfast pizza, black bean pizza, Buffalo wing pizza (my favorite) and many, many more!

This book rocks........2007-06-02

I was thrilled to find this book (thanks to Amazon reviews) after years of struggling to make satisfying pizza at home. King Arthur Flour's Bakers Catalogue has high gluten flour available in smaller quantities, a purchase worth the effort. I finally have a crust I'm really proud of--kneeding by hand or with mixer--and his tips for sauce and mixing cheese (mozz AND prov together) have also improved our final product. I've adapted the crust recipe and have one I love. Now I just want a pizza oven! Oh well--Dominic helped us make the best possible pizza one can make at home. Highly recommended.

Wine Science: Principles, Practice, Perception (Food Science and Technology)

Average customer rating:

As good as a book around
Comprehensive scientific overview

Wine Science: Principles, Practice, Perception (Food Science and Technology)
Ronald S. Jackson
Manufacturer: Academic Press
ProductGroup: Book
Binding: Hardcover

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ASIN: 012379062X

Book Description

The second edition of Wine Science: Principles, Practice, Perception updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria. It also addresses current research in wine consumption as related to health. The many added beautiful color photographs, graphs, and charts help to make the sophisticated techniques described easily understandable. This book is an essential part of a any library.

Key Features
* Univerally appealing to non-technologists and technologists alike
* Includes section on Wine and Health which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration
* Covers sophisticated techniques in a clear, easily understood manner
* Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation
* Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria
* Chapter on recent historical findings regarding the origin of wine and wine making processes

Customer Reviews:

As good as a book around.......1999-12-08

This book covers many principals of viticulture and enology, and does very, very well.

A great companion to either an enologist or viticulturist seeking new points of view, or a great record of principals all in one book

Fantastic...

Comprehensive scientific overview.......1999-11-15

Jackson provides a well-written overview of viticulture and oenology, with academic rigour and a bias towards more recent research. This book was very useful in my studies through the Cape Wine Academy, and I expect it to continue being a useful reference. Make sure to pick up the second edition, it contains significantly more material than the first.

Especially valuable is the clear exposition of complex biological or biochemical processes, which allows excess detail to be ignored while still maintaining readability (rather more useful than trying to fill in the scientific gaps in consumer-oriented books). Meticulously referenced, and good value for the serious student of wine, even at the steep academic-textbook price.

The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking

Average customer rating:

you really do want this book
Madeleine Kamman's book
A great resource
The Greatest Cookbook Ever Written
Superb Text and First book on cooking. Buy It!

The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking
Madeleine Kamman
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover

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ASIN: 0688152546

Amazon.com

Professional cooking schools have used Madeleine Kamman's The Making of a Cook since it first appeared in 1971. She has now revised it to reflect newer techniques, the availability of a wider range of ingredients, and the recent American aversion to fat. She suggests eating fats in moderation, and includes recipes for cholesterol-free gingerbread and more. Fundamentally, Kamman teaches classic French technique as applied to American ingredients. For example, she carefully explains how to make a classic espagnole sauce as chefs have made it for centuries and also provides, as an alternative, a brown stock made in the microwave.

A good chef must understand food chemistry; any good cook is fascinated by the hows and whys of the kitchen. Kamman gives the information that a professional requires, with clarity anyone can understand.

The main drawback to The New Making of a Cook is that its size makes it awkward to have in the kitchen, though you will want it handy for recipes such as Stuffed Pork Butt with Apples and Pistachios; the Pilgouri at Delphi, a bulgur pilaf studded with Feta cheese; Chocolate Puff Pastry; and Kamman's brilliant quartets of recipes for vegetable stir-frys and steamed chicken breasts.

Book Description

The Making of a Cook became an instant classic upon its publication in 1971. Since then much has changed in the way America cooks and The New Making of a Cook meets these changes head-on. This fully revised edition teaches every technique used in todays homes and professional kitchens, from julienning vegetables to roasting meats to steaming fish to baking bread. With years of experience teaching Americas top chefs how to cook, Madeleine knows what works and why.

Today's cooking is much more heart-healthy, and The New Making of a Cook is filled with low-fat cooking techniques, along with hundreds of recipes that extract maximum flavor from the least required amount of fat (though culinary indulgences still remain). In addition to techniques and recipes, The New Making of a Cook tells the important whys of cooking-why meats brown in the pan; why egg whites stiffen when they are beaten.

The New Making of a Cook is an extraordinary and indispensable reference from an extraordinary teacher. Completely rewritten for todays cook, it will become a classic all over again.

Customer Reviews:

you really do want this book.......2007-02-01

I remember watching Madeleine Kamman on television many years ago; she used heavy skillets and casseroles that spoke to me. Since then, I have always wanted one of her books. This one reminds me of her. It's passionate in a quietly serious way. She tells you why you don't like something that she knows you would if the food had been prepared properly. You believe her and you just want to try her recipe. The method and ingredients are so straitforward that you know she's right even before you taste. She tells you what wine or beverage pairs best with your meals, why your bead dough has disappointed you, and when to save an expensive ingredient for a special occasion. Lest you think her a snobby foreigner, she recommends good old Corningware pie plates for baking the truly all-American pie. Everyone can cook from this book--novice to pro, those who think cooking is drudgery to those who can't get enough of it.

Madeleine Kamman's book.......2007-01-19

"The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking" is a book that should be on the shelf for use in every kitchen.

A great resource.......2006-07-06

Quite the informative book on cooking, which is just what I need. It explains the science and techniques of cooking which is what I have been looking for for a very long time. Recommended to all who love the sweet pleasures of cooking!

The Greatest Cookbook Ever Written.......2006-03-21

There are only half a dozen or so cookbooks that I trust implicitly and recommend without hesitation; this book is one of them, and is clearly king of the hill. That makes this cookbook the best ever written. Not until I re-read this second edition did I realize what a terrible cook I am. Now, when I wish to know how something should be done, this is the book I reach for. This is not a comprehensive collection of all common recipes you will ever need, so I do not always find the recipe I need here. Note that many 'standard' recipes are absent; recipes are chosen for training value. Upon reading this book, it is rather hard not to be inspired to go out and become a better cook, no matter what your skill level.

The original version of this book was a terse, didactic affair. Her information was so impeccable, that it began to be used in cooking schools as a text. With this in mind, the author re-wrote the book, adding a mountain of educational information, making a real textbook suitable for use in professional cooking schools. It is the best of its type. This new version, at 1200 pages, is double the length of the original. You will find many clever things not found anywhere else, viz a still-frozen sorbet, and a trick to measure the Baume of a syrup without a saccharometer. Almost all recipes have a sidebar that recommends specific wines to serve with each recipe. It has the courage to regularly recommend beer instead of wine due to the strong flavors of the respective recipe.

The chapter on eggs was excellent. The first 20 pages have more stuff on properly cooking eggs than all of my other cookbooks put together, and this includes a couple of professional ones. It gives you much info that can only be learned from experience as a breakfast cook (and stuff you certainly will not find in any cookbook I know of), e.g. an egg cooked en cocotte is not only easier for kitchen staff to make, but looks a heck of a lot better than a real poached egg on the plate. Several times in the egg chapter, the author sent me dashing into the kitchen to check out her info. Some of her info was very different, and even exactly opposite of how I was trained in various restaurant kitchens. Darn if she wasn't right every time. If you have some foodservice experience, check out her recipes for creme anglaise, bavarian cream, and folding order for foam-based cakes. This chapter also has what amounts to a souffle master class.

The sauce chapter has special merit. Kamman offers a complete discourse about history, preparation techniques, and proper usage of classic sauces. Interestingly, she offers very few actual recipes; contrast this with a standard cooking textbook with dozens of recipes with the student's head swimming with mother and secondary sauces and remembering what ingredient turns what sauce into what other sauce. This is the only book that admits reality: sauce espagnol is too expensive to make in a restaurant, brown stock is of academic interest to culinary students only, and that in her own home, demi-glace was made exactly twice for special occasions. Note that her world of sauces starts almost exclusively with primary veal stock (you will need several pounds of veal breast to make this, and there are no alternatives or substitutes). The section on emulsified sauces is exemplary, and I wish more foodservice professionals would read it. With her production method for Bearnaise, there is no reason why even a modest restaurant cannot offer it on a routine basis.

The respectful treatment of vegetables is exemplary, and demonstrates how these wonderful foodstuffs ought to be treated. Those who are in the habit of torturing their vegetables (this includes several famous TV chefs) will have an epiphany with Kamman's sensible and wonderful approach to vegetables. This is the only book I know of that has a comprehensive treatment of swimming fish and mentions the temp at which fish is properly cooked (140-165 F). The meat chapter is what amounts to a master class. The advice on adding salt and pepper to meat, oven temperatures, and pan juices is quite sensible. It shows how difficult it is to properly cook meat, and how tasty when properly prepared. Those who know soup only through the canned supermarket stuff or 'light and healthy' recipes in lifestyle magazines will discover a whole new world in Kamman's rather parochial attitude.

The baking chapter has a clear-headed dissertation on flours. It explains in detail flour measurement, protein percentage, and the various flours she uses by name (most cookbooks do not mention specific brands but just refer to them elliptically; not Kamman). It insists that pate brisee be made up using fraisage. Atypically, she recommends against using removable bottom pie plates or tart pans (she is absolutely correct: anyone who has never used a white ceramic tart pan or glass pie pan has never enjoyed proper crisp, firm, flavorful, un-soggy pie or tart crust). The advice on hand kneading bread dough is absolutely correct (if your dough and technique are correct, kneading will take 10 minutes). Cakes get rather shortchanged.

My main complaint is the lack of a proper table of contents. Some chapters are quite long and have good internal organization, but subsections are not listed in the TOC and you are left to pretty much thumbing through a 100+ page chapter or combing through the index with a magnifying glass.

It has chapters: basics (100 pp,), egg (100 pp.), stock (150 pp.), sauce (100 pp.), vegetable (100 pp.), grain (125 pp.), meat (200 pp.), fruit (100 pp.), and baking (150 pp.). It has an impressive bibliography, so the culinary student can start to build a personal culinary library.

Superb Text and First book on cooking. Buy It!.......2005-09-06

`The New Making of a Cook' by Madeleine Kamman is hands down the very best first cookbook for everyone from rank beginners to experienced amateurs who learned cooking at their mother's knee. If you do not own a copy of this book and are serious about cooking, stop reading this review now, go to the top of the page, and click on the button to add this to your shopping cart.

No cookbook can do everything, but at over 1200 pages, this volume comes about as close as you can expect a good cookbook to cover every major important subject, including a healthy dose of material on nutrition, sanitation, ingredients, cooking with wine, cooking equipment, references, and the `why' of cooking. And, Ms. Kamman gives us expert opinions on each and every subject. On every topic with which I typically evaluate a cookbook, this one gets between an A- and an A+, and it covers each and every one of those points.

The weakest part of this book may be its title. Were you to browse cookbook titles without noticing the heft of this volume, you may mistake it for a memoir, such as Ms. Kamman's excellent `When French Women Cook' which is a memoir with great recipes from all around France. In fact, it is a superb course in cooking, and it is, in fact, used as the textbook for many cooking schools. The books to which this volume should be compared are the Culinary Institute of America's `The New Professional Chef', Wayne Gisslen's `The Chef's Art' and Anne Willan's `The Good Cook'. The first two of these are very reliable, but just a bit too much oriented to the professional. The last is excellent on technique, but leaves out just about every other subject covered by Kamman.

While the material in this book is heavily based on modern and classical French cuisine and technique, it is not another book on French cooking. That is, it does not compete directly with rival Julia Child's `Mastering the Art of French Cooking', which remains, in spite of Kamman's book, still the best source of training in French cuisine and recipes. The book also does not compete with that other great manual of French technique, Jacque Pepin's `Complete Techniques', although these two books side by side virtually cover the entire range of good culinary instruction. One would need to go far to improve on a collection with these two books plus the `Larousse Gastronomique'.

Possibly the only weakness I found in this volume was the fact that the brief chapter on cooking with wine seemed to deal entirely with wines from France and California, plus the fortified wines of the Iberian peninsula (port and sherry). While I cannot fault the author too much for this short chapter in such a wide-ranging book, I did feel an important chance was missed.

However, the author more than made it up to me in her truly remarkable and comprehensive bibliography. For the serious student of cookery, this feature alone was worth the price of admission. Kamman missed virtually no major author available to modern American customers of Amazon.com. Child, David, Olney, Hazan, Kennedy, Bayless, Beranbaum, Reinhart, Ducasse, Pepin, Claiborne and many others are all here. The only notable absence was Alan Davidson's three-volume reference on fish of the Atlantic, Mediterranean, and Southeast Asia. One cannot even complain about the number of titles in French and Italian, as there are plenty of English language sources.

This is virtually the only cookbook I can think of where it may pay you to start at the front and moving through the book, prepare as many different dishes as your finances and market will allow. It is that close to, for example, studying an excellent book on Chess, where each chapter covers an important part of the game, with gradually more difficult exercises.

One of the things about the book which most appealed to my neo-primitive `Whole Earth Catalogue' attitude was the fact that the book gave such good recipes for so many commonly available commercial products such as soft whipped butter and quick stocks.

And, on the `hard stuff', Mme. Kamman is uncompromising in her insistence on quality, as when she gives general rules for dealing with stocks. And yet, while she gives us the professional's take on stock making, she is quite well aware of the fact that the amateur will simply not make stock that often, and tells us how to handle things when we make stock two or three times a year.

The very best perspective I gained from this book is the fact that French cooking, at least French cooking of the last 50 years is simply not about high fat content. Just the contrary is true. In fact, Ms. Kamman seems to have figured out the story of French women and fat long before the recent popular book on the subject came out earlier this year.

Just one more comparison to place this book. While it has many hundreds of recipes, it is not like `The Joy of Cooking' or any other `1000 Recipe' collections. It gives great detailed treatises on all major culinary techniques important to the cooking of Western Europe, but it does not, for example, give us 15 different recipes for an omelet. It just gives us one of the very best essays on how to make a good omelet with a few pointers which even escaped Elizabeth David's excellent little treatise on the subject.

If you can only afford a single cookbook, but you really need one, this should be the one. If you are embarking on cooking as a hobby, this should be your first!

Average customer rating:

Handbook of Enology

Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

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Wine Analysis & Production

ASIN: 0470011572

Book Description

A must for all serious students and practitioners of viticulture, the Handbook of Enology (volumes 1 and 2) serves as both a text and reference book for students and practitioners interested and working in the field of winemaking. Carefully revised and updated, this second edition features new scientific and technological results to reflect the most up-to-date knowledge in winemaking. Written by two esteemed authors, the handbook discusses the scientific basics and technological problems of winemaking and the resulting consequences for the practitioner, providing an authoritative and complete reference manual for the winemaker, and an in-depth textbook for the student.

Winemaking: From Grape Growing to Marketplace

Average customer rating:

Why is it out of print?
Excellent book on all aspects of winery business
Poorly written and not worth the money

Winemaking: From Grape Growing to Marketplace

Manufacturer: Springer
ProductGroup: Book
Binding: Hardcover

General | Popular Economics | Business & Investing | Subjects | Books

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Similar Items:

Winery Technology and Operations:A Handbook for Small Wineries
From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine
Winery Design
The American Wine Society Presents: Growing Wine Grapes
Understanding Wine Technology: The Science of Wine Explained, New Edition

Accessories:

Brewing
Sensory Evaluation of Food: Principles and Practices (Food Science Texts Series)
Principles and Practices of Winemaking

ASIN: 0306472724

Book Description

Outstanding in breadth and coherence, this definitive review is designed to embrace the entire scope of wine culture, including vine horticulture, winery design, wine processing, wine quality control, wine analysis, and wine marketing. Winemaking: From Grape Growing to Marketplace, Second Edition, translates current literature and scientific developments into useable knowledge which grape growers, wine makers, wine educators, and wine marketers can apply towards their individual needs and tasks.
Presented in an easy-to-use, step-by-step format, the text guides the reader through the perils and pitfalls, appropriate alternative pathways, and major sources for equipment and materials within the winemaking industry. Throughout the text, pertinent regulations and permits enforced by the U.S. Bureau of Alcohol, Tobacco, and Firearms are outlined. This excellent guide to winemaking will be of use to a wide audience, in particular:

-current and prospective vintners, both commercial and amateur - as an essential guide book in their cellars,
-wine connoisseurs - offers an in-depth understanding of crafting wine,
-professional marketers - provides a solid understanding of the rationale of methodology employed by grape-growers and vintners,
-students - searching for an initial overview of contemporary viticulture.

Among updates and new material the second edition includes information on marketing wines and on the use of computers in viticulture and winemaking.
As a whole, this book is an invaluable source into the elements of viticulture, enology, and marketing wine for both academia and industry. It also serves as a solid foundation from which to advance to more technical levels.

Customer Reviews:

Why is it out of print?.......2000-04-26

As a wine 'amateur' (French meaning - no French person would ever say they were a 'connossieur' of wine, as one can never know it), this book was great in teaching more of the nuts and bolts of the wine biz. Grab this online somewhere - hopefully Amazon.com's out-of-print service - but grab it - it is very interesting.

Excellent book on all aspects of winery business.......1999-04-29

This book touches on all parts of the winemaking business from vineyard costs to winery costs and designs to marketing your wines. It has a good section on analytical testing procedures and 50 pages of charts, tables and conversions that come in handy.

The section on vineyard costs details year by year expenses from start-up through year 7. I also found the feasibility and finance section very helpful in starting up my own winery. The section on government regulations was very helpful in warning any prospective winery owners of what the ATF and state regulators expect. There are plenty of examples of good record keeping that various governments expect you to keep on hand at all times.

Of course this book also has 117 pages of good winemaking details along with good sections on microbiology, winery equipment, barrels and label designs. If this book has any obvious fault it would be that it does not go deep enough into some of these subjects, but then it would be thousands of pages long instead of the 440 pages it is.

An all around great book on winemaking and the rest of the business that goes with a winery and it's operation. This book has lots of good business information in it that I have not seen in any other winemaking book. I recommend it for anyone who not only wants to make great wine but also is serious about starting his own commercial winery.

Poorly written and not worth the money.......1999-03-10

Here is good evidence why Indiana is not a mecca of fine wines. Mr. Vine needs to take a few classes at U.C. Davis or read any of Amerine's books. The faults are too many but he did do a good job by inserting Government Regs and a lot of tables that would be hard for him to screw-up.

Wine Tasting: A Professional Handbook (A Volume in the Food Science and Technology International Series) (Food Science and Technology)

Average customer rating:

Wine tasting for the advanced wine taster

Wine Tasting: A Professional Handbook (A Volume in the Food Science and Technology International Series) (Food Science and Technology)
Ronald S. Jackson
Manufacturer: Academic Press
ProductGroup: Book
Binding: Hardcover

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Similar Items:

Wine Science: Principles, Practice, Perception (Food Science and Technology)
The Taste of Wine: The Art Science of Wine Appreciation, 2nd Edition
Concepts in Wine Chemistry
The University Wine Course: A Wine Appreciation Text & Self Tutorial
Handbook of Enology

ASIN: 012379076X

Book Description

One of the most respected professionals in the wine industry-Ron Jackson, author of Wine Science (now in its second edition)- covers all practical and theoretical aspects of wine tasting in his new book. It details the basic techniques used by professionals to sense all visual, gustatory, and olfactory wine properties (sight, taste, and smell). It also describes the physiologic, psychologic, and physicochemical origins of sensory perception and discusses wine types to illustrate the characteristic features that distinguish the majority of wines.

A large portion of the book is dedicated to the practical concerns of preparing and performing wine assessments. Readers are instructed in how to differentiate between the various types of wine tastings (each requiring its own design, tasting sheets, training, skill measurement, and analysis). Included is a general overview of the types and sources of wine quality and how wine is most appropriately paired with food. Special features include a flow chart of wine tasting steps, details of errors to avoid, procedures for training and testing sensory skills, sample tasting sheets, original data from 14+ years of training tasters, and numerous tables, charts, and figures.

Key Features
* Modern treatment of all relevant data relative to wine tasting, both professional and personal
* Separates the practical and more technical and theoretical aspects of wine tasting, allowing easy access to people of different interests
* Stresses the explanation and significance of each step in the tasting process, as well as errors to be avoided
* Outlines procedure in the training and testing of sensory skill (professional and personal)
Presents sample tastings designed to teach tasters specific varietal, regional and stylistic types of wines
* Provides examples of tasting results and means for analysis
* Discusses the evolution of cuisine and wines association with food
* Outlines the diversity of wines and the sensory experiences expected with each
* Outlines the nature and origins of wine quality

Illustrative Material:
* Flow Chart of Wine Tasting Steps
* Examples of Tasting Sheets: Hedonic (hierarchy and numerical ranking), Wine Appreciation (blank and complete examples), Quality assessment (general, sparkling, artistic ranking), Sensory Analysis (quality and aroma specific)
* Fragrance Chart (with colored icons)
* Off-odor Chart (with colored icons)
* Color transparency representing standardized wine color terms)
* Color illustrations representing the appearance of wines of different ages
* Warming-cooling chart for bottles of wine (air and ice water)
* Table of aroma descriptors for the major grape varieties (red and white)
* Chart of the warming rate of wine in a glass
* Figure showing the influence of alcohol content on 'tears' formation
* Taster variability to the major tastant and odorants in wine

Customer Reviews:

Wine tasting for the advanced wine taster.......2002-03-21

An amazing work which should be praised to the heavens by those advanced wine tasters who want to better understand what it is they're seeing, smelling, tasting and feeling. And why. Not a book for beginners, this is a carefully structured work of high calibre, right up there with the other landmark winetasting works by Amerine, Baldy, Broadbent, Noble and Peynaud. Every serious wine library should have a copy.

Sweet Miniatures: The Art of Making Bite-Size Desserts

Average customer rating:

Christmas Desserts
No received this book
Highly recommended!
Looks good on the outside
Photos!! Photos!! Photos!!!

Sweet Miniatures: The Art of Making Bite-Size Desserts
Flo Braker
Manufacturer: William Morrow & Company
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

Pastry | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books
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Gale Gand's Just a Bite: 125 Luscious Little Desserts
Little Cafe Cakes
The Simple Art of Perfect Baking
Little Cakes: Classic Recipes for Any Occasion
A Passion for Desserts

ASIN: 0688105394

Amazon.com

In Sweet Miniatures Flo Braker proves that it is a small world after all. But don't think of this IACP Award-winning cookbook as tiny. Rather, it's a comprehensive introduction to creating fabulous and impressive miniature desserts. Braker, a contributor to the San Francisco Chronicle and author of the much-loved Simple Art of Perfect Baking, offers step-by-step recipe directions, a complete list of baking needs, and helpful recommendations based on her own bakery and catering experience. Careful consideration is given to the basic art and science of baking, including sage advice on how to stock a kitchen with the necessary tools and ingredients. Novice and advanced bakers alike will find educational tips such as how to temper chocolate, how to use a pastry bag with tips and a coronet, and how to make simple yet elegant decorations. Braker's focus here, however, is the miniature presentation, and she brings together more than 125 recipes of sought-after minicakes, pastries, cookies, candies, and tarts. Popular favorites include Individual Lemon Meringue Tarts as well as traditional European favorites such as Shortbread Cameos, Viennese Triangles, Krumkake, Pistachio Petit Fours, Neapolitan Wedges, and the holiday favorite, Lebkuchen. Full-color illustrations complement the recipes. Braker even suggests storage ideas to protect the most fragile pastries and to maintain their even more delicate flavor. With such an inclusive, smart, and instructional book Flo Braker lends credibility to the phrase "bite-size." And it's a mouthful. --Teresa Simanton

Book Description

Award-winning author and acclaimed baking expert Flo Braker knows the best things come in small packages. Now this acclaimed author is back with a revised and expanded edition of her beloved Sweet Miniatures. Winner of the IACP Single-Subject Cookbook Award, Sweet Miniatures offers rich, all-new color photography, a whimsically appealing design, and step-by-step instructions for making all kinds of delectable desserts scaled down to an irresistible one-bite size. Miniature chewy Panforte di Siena, crispy Florentine Squares, and tangy Shreveshire Tarts will whisk family and friends away on an exciting mouthwatering journey. Little sweet somethings—Candied Almond Clusters, Golden Caramels, and Toffee Butter Crunch—make a thoughtful gift during the holidays. From cheerful Chocolate Hedgehogs to a set of Midas Cups for adding that golden touch to a festive soiree, Sweet Miniatures has all the right ingredients for creating the perfect bite-size morsel to suit any occasion.

Customer Reviews:

Christmas Desserts.......2007-05-14

Book covered the subject indicated in the index section on my preview before placing the order. However, I still cannot find in this book or any others purchased or reviewed a receipe for my grand-mother's Italian "cookies" or pastry she always prepared for her grandchildren during the Christmas Holidays. I know that it contained figs, currants, raisons and either pecans or walnuts all ground-up and inserted into a pastry shell like ravioli or cannoli before baked, then frosted. I and my sisters all remember eating the pastry but no one could find a receipe for this in all her kitchen belongs after she passed away. She always called it "cuccithaida"....but we guessed on the spelling of that Italian name she called that "cookie" when she served them. We are all Italian-Americans born and raised in the U.S., but our father did not know anything about his mother's cooking; just liked to eat the sweets too!

Maybe someone in Amazon can locate this better than me. All of my ancestry came from Sicily when they immigrated to the US back in the early 1900s.

No received this book.......2007-03-12

Inform that I just don't receive this book in my adress conform order. Please, review the order.

Highly recommended!.......2007-01-09

This is one of my favorite dessert books! The desserts not only look beautiful but are always the first to be "gobbled" up by my family and friends!
Recipes are instructional and easy to follow making the most intimidating tasks easy and practically effortless. I wish that it had a few more photographs, but it does have photos of the more popular dishes.

I have found myself purchasing this book over and over for friends and family who enjoy baking. If you enjoy baking desserts, this book is a must for your kitchen!

Looks good on the outside.......2006-10-28

I bought this book because I love making miniature foods. My major problem with this book is that on the inside there are only a few color photos and the rest of the book is pretty dull to look at. The recipes seem okay but just the dull look of the pages make it pretty hard to get inspired to try any of these recipes. I recommend just finding it at a library and not spending any money on it. I have a book called "Finger Food" by Katharine Gasparini. It has more savory recipes but there is a section for sweets. This book is also fully photographed.

Photos!! Photos!! Photos!!!.......2006-05-10

The book is OK, the recipes seem to be good (I haven't tried any yet), but there's a lack of photographs...

I think they are very important for cook books!!

I have a lot of experience in the kitchen, even so it's hard to picture something in your mind if you have never seen it before... lol

Since the cakes, cookies and so on are miniatures, it would be a lot easier to make them knowing the final result (the image, I mean).

The Taste of Wine: The Art Science of Wine Appreciation, 2nd Edition

Average customer rating:

One of the Greats!
A text for thos ewho wish to understand wine
A SECOND EDITION? I THINK NOT

The Taste of Wine: The Art Science of Wine Appreciation, 2nd Edition
Emile Peynaud
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

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Similar Items:

Knowing and Making Wine
The Science of Wine: From Vine to Glass
The Oxford Companion to Wine, 3rd Edition
How to Taste: A Guide to Enjoying Wine
The University Wine Course: A Wine Appreciation Text & Self Tutorial

ASIN: 047111376X

Book Description

Emile Peynaud's Le GoÃ»t du Vin has long been considered the definitive book on winetasting by professional tasters. Now, this new English language second edition makes his timeless classic truly accessible to a new generation of American readers.

The Taste of Wine is Peynaud's complete examination of the science and practice of winetasting, with detailed treatment of the senses and how they function, tasting techniques and problems, wine balance and quality, winetasting vocabulary, training, and the art of drinking. A brilliant synthesis of the Bordeaux and Burgundy/Beaujolais schools of tasting, Peynaud's unique method combines the subjective description of wine with well-established scientific principlesâforming an approach which is definitive, comprehensive, and free of esoteric jargon.

With a foreword by Michael Broadbent, this edition features Michael Schuster's excellent translation, which retains all of the wit and sparkle of the original while remaining faithful to Peynaud's precise vocabulary. The text is beautifully complemented by a carefully selected range of illustrations and full-color photographs, which give full expression to the principles and spirit of the book.

As vital to increasing our understanding of winetasting as it is to enhancing our appreciation of wine, The Taste of Wine will be savored by professionals and amateurs for generations to come.

This English translation of Emile Peynaud's Le GoÃ»t du Vin brings a new edition of this classic French work to an American audience for the first time. Erudite yet accessible, as beautifully written as it is scientifically documented, The Taste of Wine is, quite simply, the complete guide to the science and practice of winetasting. Covering all of the essential elements of the subject, from the physiology and experience of the senses to tasting techniques, vocabulary, training, and quality assessment, Peynaud's singular approach is a masterful combination of the empirical and statistical styles of winetastingâa blend as distinctive and enduring as wine itself.

Whether you are an oenologist, wine producer, wine merchant, restaurateur, or informed consumer, The Taste of Wine is now yours to enjoy . . .

Customer Reviews:

One of the Greats!.......2007-03-27

For those who really want to get into wine on a deeper level, Emile Peynaud is truly one of the great writers and teachers of wine. This book is a must read for anyone who wants to really "get it"!

A text for thos ewho wish to understand wine.......2005-08-29

This is a book for those who wish to enhance their wine tasting ability. The text provides the reader with in-depth knowledge about the theory which really help unravel behind the "mysteries" of wine tasting. It is not about finding out aromas in a wine glass. It's much more. It's about penetrating in the soul of wine and building ability to distinguish it!

A SECOND EDITION? I THINK NOT.......1997-01-21

First of all, this is the essential text for anybody serious in developing the skills and the vocabulary to discuss the taste components of wine. Solid reference books on the subject of wine do not come along every year. Last year two titles by Remington Norman (Rhone Renaissance and his second edition of Great Domaines of Burgundy) could be added to that pantheon. But for every serious book like Emile Peynaud's or Remington Norman's, there are dozens regurgitating reviews on a 100 point scale from trade publications. A second edition of this classic text could have been a special event, but instead John Wiley & Sons chose to add a couple of paragraphs of new text and repackage it as a new edition. How could one possibly improve upon the original seminal work? We do not know because this effort seems to have been knocked off in a lazy afternoon. I read most of both and found whole chapters left intact. A true second edition may have incorporated photos (more than the four included) such as those found in the original French Le Gout du Vin. But until then the first English translation is still in print (ISBN0-932664-64-4) at a better price $39.95 vs. $54.95. This is an amazing book, but its new format is a bit disingenuous. Michael Stratton wineguild@aol.co

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