Average customer rating:
- The Oxford Companion to Wine
- A Most Incredible Wine Reference Book
- Brilliant
- Oxford Companion is excellent
- THE wine encyclopedia
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The Oxford Companion to Wine, 3rd Edition
Manufacturer: Oxford University Press, USA
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The World Atlas of Wine
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The Wine Bible
ASIN: 0198609906 |
Amazon.com
With more than 3,000 entries on every aspect of wine from vine pests to specific grapes, this hefty tome has something for both the seasoned connoisseur and novice alike. Edited by one of today's premier wine columnists, the work covers all aspects of wine, travelling back in time to early Greece to examine wine's role in Dionysian revels, then returning to today's wine centers to explore all aspects of wine appreciation. A full third of the book is dedicated to specific wines and wine-producing regions. All those technical terms you've heard and puzzled over at tastings are clearly explained, making this the perfect reference for newcomers to the world of oenology.
For the true connoisseur, The Oxford Companion offers detailed information on the history of the vintner's art, as well as a plethora of details on everything from climate effects on vine disease to the function of the second malolactic fermentation. If you buy only one wine book, this should be it.
Book Description
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. Now exhaustively updated, this third edition incorporates the very latest international research to present almost 400 new entries on topics ranging from globalization and the politics of wine to brands, precision viticulture, and co-fermentation. Hundreds of entries have undergone major revision, among them yeast, barrel alternatives, climate change, and virtually all wine regions; and useful lists and statistics are appended, including controlled appellations and their permitted grape varieties, and wine production and consumption by country. Illustrated with maps of every important wine region in the world, useful charts and diagrams, and 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.
Customer Reviews:
The Oxford Companion to Wine.......2007-09-10
This is an excellent resource for any topic related to wine. It is well researched and written, containing a wealth of information for any wine enthusiast. It is easy to navigate and read, making it highly recommended. Enjoy!
A Most Incredible Wine Reference Book.......2007-08-08
This book is truly incredible and can best be described as an encyclopedia of wine. Printed on 816 pages of fine paper with sporadic full color photographs and pencil drawings, it is atypical of other books on wine. There no novice section, stemware identification guide or chapter on building your own cellar. This is the book you want in you hands to aid in locating those rare areas of production and defining little known terms. Robinson draws on approximately 150 contributors, highly qualified experts in their respective fields, to author select entries.
Joseph Broski (Dionysian Society International)
Brilliant .......2007-07-16
These are the best books on wines world i've ever seen. I'm learning a lot.
Oxford Companion is excellent.......2007-07-03
The Oxford Companion has met our expectations very well. Highly recommended for general information about wine and related topics; this is not a "what wine to buy for tonight" guide.
ds
THE wine encyclopedia.......2007-06-28
search anything about wine? it's there. Just great, very accurate and up-to-date. The only disadvantage in my view is that for complete information about some subjects you have to follow refences throughout the book. On the other hand is that a great way to browse it.
In all respects a book worth recommending!
Amazon.com's Best of 2001
Though it drinks deep of its subject, Karen MacNeil's Wine Bible deftly avoids two traps many wine books fall into: talking down to wine novices or talking up to more experienced enophiles. The book avoids these traps through MacNeil's obvious, and infectious, love of her subject, which comes out in almost every sentence of the book, and which lets her talk about wine in a way that combines the good teacher, the trusted friend, and the expert sommelier. As director of the wine program at the Culinary Institute of America in Napa Valley, California, MacNeil is one of the world's true experts on wine. After reading a chapter on the Burgenland, for example, you've learned about the region's sweet wines while feeling like you're actually there, toasting a glass of Cuvee Suss with the author. It is this passion that leads to describing an Italian riservas as "mesmerizing" and a Cabernet Sauvignon as having "texture like cashmere."
The Wine Bible is broken into countries, hitting all of the major wine producers and most of the minor ones. Each section gives detailed descriptions of the country's wines (with chapters on individual regions when necessary), highlighting specific wine producers and individual wines, as well as talking about local foods, customs, and other tidbits that add to the reading experience. MacNeil begins her journey through the world's wine with an invaluable section on "Mastering Wine," which lets a reader get ready before uncorking separate sections. --A.J. Rathbun
Book Description
THE MOST COMPLETE WINE BOOK EVER. A must for anyone who loves wine, whether they are a pro or an amateur. Thorough, authoritative, and entertaining. (Robert Mondavi, founder and chairman emeritus of the Robert Mondavi Family of Wines"
"The most informative and entertaining book I've ever seen on the subject." (Danny Meyer, co-author of The Union Square CafT Cookbook)
The essentials: The romance and intrigue of Burgundy of sauvignon blanc and the surprising elegance of Spain's top Riojas. Italy, one of wine's most enchanting and ancient homelands. What makes a great wine great? The reason behind Champagne's bubbles. The precise and food-friendly wines of Germany. California, wine's Camelot. The lip-smackingly good wines of Australia. The complexities of Port revealed. How a vineyard profoundly affects a wine's character.
Plus, matching wine with food - and mood. The secrets of professional wine tasters and how to expand your wine-tasting vocabulary. And everything else you need to know to buy, store, serve, and enjoy the world's most captivating beverage.
The shimmering elegance of Veuve Clicquot, affordable luxury in a glass, page 185.
Ravishing, elegant, and rich, Petrus in Ingrid Bergman in red satin, page 156.
Some wines are like people... they get better as they get older, pg. 64.
Sherry, the world's most misunderstood and underappreciated wine, page 437.
Customer Reviews:
I took it with me to Europe and..........2007-10-09
...I was not disappointed. I have recently taken to wine seriously and the first book I bought was this one, based on a recommendation by NY Times wine columnist Eric Asimov. I backpacked it with some shirts and jeans and flew from Brazil to Bordeaux, then TGV-ied to Burgundy, then train to Liguria and then Piedmont and Tuscany and Campania. Nice trip, everyone should do it sometime. (Couple of tips: in Burgundy, stay in Beaune, not Dijon. In Piedmont, spend two nights in Alba, jazzy little barolo-and-trufles town.) Back to business: TWB is exactly what most reviewers below say it is: conversational, unpretentious but authoritative and above all demystifying. The book is organized by countries, so it inspires you to travel. In my case, during the trip I followed her advices on local wines and I never regretted it. I learned a lot and drank some of the best wines so far in my life: thank you, Karen. (Look for these wines if you happen to go to Bordeaux or Siena, respectively: "Le Bon Pasteur", a Pomerol, and "Scirus", a Super Tuscan.) The only reason I do not give TWB five stars is that I feel that the book is already in dire need of a second revised edition. Some of the stores and restaurants she recommends do not exist any more, for example. But more important than that, the wine industry worldwide has been developing very fast in the last ten years and, frankly, the space the book dedicates to some regions seems to me indefensible. Being from South America, probably my opinion that Chile and Argentina together should get more than twenty-some pages at the end of a 900-page "bible" is a little biased. Ok, but the dry table wines from Portugal get six pages, less than the State of Virginia (USA). If you think this is fair, try the Portuguese red blend "Quinta do Mouro 2004" and get back here... Anyway, a fine and fun, if a little dated, introduction to wine. Still a buy.
wiknow.......2007-10-02
The Bible is well written, lots of useful info and facts - curious details, etc.
I like the break down of countries, regions, grapes by color/region, etc.
This was one of the very first books I got recommended to buy when I got into the wine industry - as I was asked the grapes of Bordeaux, I had no clue couple years ago. After looking them at the wine bible, I have never fogotten.
I now work at a Texas winery, and I can thank my teacher and this bible!
Read up, and drink up!
PS: only wish more of the photos were in color.
Mastering vino.......2007-09-28
I bought this book as a tool for work, im a manager at a private social club. This book will teach you a ton about wine. I expecially enjoy the fact that you can start reading this book at whatever section you need to learn about. (broken down by region)
This is such a awesome book, thanks to Karen McNeil for spending the time to write it in "Plain English", it makes it enjoyable and easy to understand for the novice wine lover. CHEERS Karen.
The absolute best wine primer.......2007-09-06
I would rate myself as an intermediate wine enthusiast. I have a good wine cellar, love to buy wines and of course drink them! I just bought the "bible" and have learned so much in the introductory section. The information will bump me up to a new level and give me more confidence when discussing wines before I buy them. It covers the most important wine regions and the wines from them. It is after all a primer not an indepth study of a specific wine. If you want to be an expert on Bordeaux then buy a book on that. MacNeil's writing style is fun and so knowledgeable without being being a wine snob, which of course a leading authority on wine could be. This the perfect wine reference book for anyone interested in wine.
Best overall wine book.......2007-09-01
I have my own collection of wine books and I was introduced to the Wine Bible in a wine shop I worked in. I was very impressed with the amount of information in the book. Also, the book is well written and easy to read. Not only did I buy the Wine Bible for me, but I've bought it for friends just getting started in their wine appreciation and knowledge.
Book Description
Broad, helpful guidance and information for controlling costs for foodservice managers and students
In order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated Third Edition of Food and Beverage Cost Control provides students and managers with the wide-ranging knowledge and specific solutions they need to keep costs low and margins high.
Throughout the text, this updated edition integrates the latest material on new technologies that impact cost control in the foodservice industry and the business world. Complete with an accompanying Student Workbook that helps readers earn a certificate from the National Restaurant Association Educational Foundation, highlights of this Third Edition include:
- Apply What You Have Learned feature focusing on practical, real-world applications of topics and concepts
- Expanded coverage of legal issues that may affect a manager's decisions
- Revised material offering a better understanding of the connection between all parts of the ordering process
- An increased number of Test Your Skills questions that give readers more chances to practice what they have learned
- A bonus disk packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets
Students in foodservice management courses will find Food and Beverage Cost Control, Third Edition a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations.
Customer Reviews:
Easy to understand.......2006-02-25
This text book is very self-explanatory. Makes learning the information easy and helpful. All books should be written like this one.
Food & Beverage Cost Control.......2002-06-12
As a culinary educator, I find this book both informative and user-friendly. The Excel spreadsheets and "Fun on the Web" exercises add interesting and useful technological components. The text gets to the point on all issues without belaboring the theoretical aspects of food and beverage cost controls. The book covers junior and senior level concepts in a readable format suitable for freshmen and sophomores. It is a book for all levels with real life examples. I would recommend it to anyone, be it from education or industry.
An excellent edition!.......2001-06-19
This book is a must-read for any foodservice manager who is interested in an accurate, to the point, and technologically advanced review of food and beverage cost control methods. Controlling labor and food costs have never been more important than in today's environment. Those managers who master control procedures will succeed, and this book helps them to do just that.
The author's use of Excel spreadsheets really helps learning, as does the large number of realistic industry examples. Even the Internet plays a part in the book's usefulness when the authors refer readers to applicable web sites. Best of all, the concepts (especially those related to labor control) that are presented are useful to the managers I work with regardless of their culture or even the continent in which they work.
I recommend the book to all hospitality managers, and I would recommend it to any serious student of hospitality.
Book Description
The Windows on the World Complete Wine Course is simply the bestselling wine book in the United States—it’s a classic. And this new edition contains an additional 16 wonderful pages, including a featured supplement about the olfactory system and how it deepens our enjoyment of wine. Written in a question-and-answer format, the section is coauthored with Wendy Dubit, an expert on the subject. Plus, this unequaled volume retains all the invaluable information, fabulous illustrations, and gorgeous styling of the 20th anniversary edition. Wine lovers will still thrill to Zraly’s inimitable, irreverent style. As always, he answers every question about wine; offers the most up-to-date recommendations; provides advice on buying wine in stores and on the Internet; takes you on a country-by-country, region-by-region ratings tour of the latest vintages; and starts you on your way to becoming a wine connoisseur. Abundant full-color labels and maps complete the enticing picture. More current, more informative, more concise and precise than ever, this remains the wine guide against which all others are judged.
Customer Reviews:
Great book, espically for beginners!.......2007-09-26
Before i bought this book, i didnt know a thing about wine. After completing it, i feel as if i am a sommelier. There are lots of pictures and helpful sidebar text to explain things in more detail. Very easy format and language that anyone can read and understand. It covers all types of wine from USA, France, Italy, Germany, and Spain mostly, however it does mention others briefly. I would recommend this book to someone who wants to learn about wine but doesn't know where to start. This will get the ball rolling for you very well.
A GREAT compilation about wines.......2007-08-28
I came across this book during my search for a guide book on wines that would be both informative and visually friendly. In his updated 2007 edition, Zraly continues to provide a great wealth of information to anyone looking to learn more about wines -- from history, geographic/cultural origin, techniques, pairings, to recommendations on specific labels/wineries. The combination of factual information and recommendations of his favorites makes for a more interesting and engaging "wine course". Futhermore, the colorful pictures and the binding of the hardback make this for a great coffee table book.
Echoing the comments of other reviewers, I would like to reiterate that this is a perfect guide for beginners and a great compilation to have as part of any sommelier's collection.
Zraly Review.......2007-08-11
This book is an excellent source for information for any wine drinker. It explains the world of wine much better and gives a general overview of all the most important wine making regions.
Brilliant, easy to read.......2007-07-27
This is an awesome book for anyone really wanting to know all about wine. Answers any question you may have about every aspect of wine and the winemaking process.
Twenty years and still a great book.......2007-06-27
I purchased my first copy of "Windows on the World" 20 years ago as it was the perfect introduction to wine book of its time. Zraly's basic approach in easing the novice through the pleasure of wine has made it the book I have recommended most often. I've probably given a dozen copies away over the years to friends who have expressed an interest in learning more about wine. Readers will be introduced to a good overview of the great wine regions of the world, the wine making process, pairing, proper stemware and more. A must buy. (Joseph Broski - Dionysian Society International)
Average customer rating:
- Good Reference Tool
- Well planned out
- Confusion!!
- Not Too Profound
- blood type o food , bev, supplemental list
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Blood Type O Food, Beverage and Supplemental Lists (Food, Beverage and Supplement)
Manufacturer: Berkley
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Binding: Mass Market Paperback
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Eat Right 4 Your Type: The Individualized Diet Solution to Staying Healthy, Living Longer & Achieving Your Ideal Weight
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Cook Right 4 Your Type: The Practical Kitchen Companion to Eat Right 4 Your Type
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Blood Type A: Food, Beverage and Supplement Lists from Eat Right for Your Type
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The Eat Right for Your Type Complete Blood Type Encyclopedia
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Live Right 4 Your Type
Accessories:
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0425183092 |
Book Description
Different blood types mean different body chemistry. Carry this guide with you to the grocery store, restaurants, even on vacation to avoid putting on those extra pounds, or getting sick from eating the wrong thing. You'll never have to be without Dr. D'Adamo's reassuring guidance again. Inside you will find complete listings of what's right for Type O in the following categories:
* meats, poultry, and seafood * oils and fats * dairy and eggs * nuts, seeds, beans, and legumes * breads, grains, and pastas * fruits, vegetables, and juices * spices and condiments * herbal teas and other beverages * special supplements * drug interactions * resources and support
Refer to this book while shopping, dining, or cooking-and soon, you will be on your way to developing a prescription plan that's right for your type.
Customer Reviews:
Good Reference Tool.......2007-10-08
Great for avoiding confusion when dining out or grocery shopping. Some foods in this book that are identified as a 'beneficial' for your body have since been changed to 'neutral' (neither good nor bad). The most up to date food categorizations can be found at D'Adamo's website in the 'Typebase' section. Still a must have for those new to the blood type way of eating.
Well planned out.......2007-09-18
This book plans out your diet very easily and makes everything very blunt and easy to follow. I personally didn't stick to the diet because I began having bad stomach cramps, probably from such a drastic change, but if you're willing to try it, go for it. I know someone who saw fabulous results from it. So it's worth looking into.
Confusion!!.......2007-08-31
I just find it very confusing. I've been eating, what I thought, was very healthy for about the past 14 months and the book really contradicts most of what I've been told I was doing right!! Very confusing!
Not Too Profound.......2007-06-27
I did not have a profound experience utilizing this booklet and gave the booklet away after reading it. It's a skinny little booklet with a little information. In hindsight, I do not recommend this booklet. My recommendation is for the Atkin's book, New Diet Revolution, a great resource for eating healthy and is loaded with good practical information.
blood type o food , bev, supplemental list.......2007-06-13
Great to take on trips or just out to eat. It is also useful for those days your not feeling yourself and you need some remedies.
Book Description
A pop-science journey into the surprising ingredients found in dozens of common packaged foods, using the Twinkie label as a guide
Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he often reads the ingredients label—without a clue as to what most of it means. So when his young daughter asked, “Daddy, what's polysorbate 60?” he was at a loss—and determined to find out.
From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly researched romp of a narrative that demystifies some of the most common processed food ingredients—where they come from, how they are made, how they are used—and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name—all for the sake of creating a simple snack cake.
An insightful exploration into the food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter, a food-grade equivalent of Plaster of Paris) this book is for you.
Customer Reviews:
does your homework for you.......2007-10-08
"Twinkie, Deconstructed" has a cool concept: find out where EVERy ingredient on the ingredients panel of a Twinkie sponge cake comes from, whether grown or made. It turns out a lot of ingredients are mined as well.
Steve Ettlinger does an exhaustingly thorough job of research. He visits wheat fields and salt mines and LOTs of chemical plants. He reverse engineers how a Twinkie is made, even though the manufacturer declined to help him. Ettlinger maintains good cheer despite additional obstacles such as having to change names or leave out certain details due to the Home Security act.
My favorite ingredient was sodium stearoyl lactylate, because my son is allergic to milk. I had to read ingredient lists for EVERything, including bread, and sodium stearoyl lactylate was everywhere. It sounds like it has milk but I was told it does not. Confusion! Ettinger explains all: lactic acid USED to be made from sour milk but now it is made from corn syrup.
The chapter on flavorings is wonderful, including a discussion of the 216 different flavor components of natural vanilla, and how artificial vanilla has even more. I learned more about flour than I ever cared to know, but passed the info on to my daughter who likes to cook (I found out why unbleached flour is better for pizza, and bleached flour for Twinkies, for example).
I read Twinkie, Deconstructed from cover to cover. If I read it again, I might instead look up different ingredients one by one, following my curiosity. (The book's chapters are organized by ingredients and the index is available as well.) By two-thirds of the way into the book, my fingers itched to make a huge flow chart, connecting all the raw components at one end to the ways they are used in a Twinkie cake at the other end.
Ettlinger does our homework for us, showing that all those strange ingredients DO have a purpose in modern food and ARE safe to eat. He uses the Twinkie as a stand in for almost any food we buy these days in a grocery. Good job!
You are what you eat.......2007-07-23
Especially in view of the tainted chemicals coming from China that are in our processed foods, this is a timely read.
Discover the fascinating story of what's in a Twinkie, and where it comes from.
Interesting for foodies, too.
I bought copies for a chemist friend, and for a curious friend.
Would make better television........2007-07-20
So much potential unrealized...I thought this was going to be much better. The concept of where all the ingredients that make up a Twinkie come from make disappointingly dull reading.
Mr. Ettlinger, I see your comment here, so may I suggest a TV series? I would love to have you examine an ingredient per week and actually see the places and things you wrote about as it was hard to visualize it all...now that would be great television!
Fun and Follies with Food Facts.......2007-07-13
Asked by his children what the ingredients in a Twinkie creme-filled cake really were, and where they came from, Steve traveled the world to find out, interviewing over a hundred people in the process. The book is well-written in the sense that it can be read very fast, and is entertaining until the number of technical errors and chemophobia intrude, which for me began on p8. I happen to enjoy processing plant and mine tours, even vicariously, and do not shy from hundreds of facts and factoids. It was fascinating to find where the biggest plants were that made the ingredients of a Twinkie, which are: wheat flour, bleach, iron(II) sulfate, vitamins B1, B2, B3, sugar, corn sweeteners, corn thickeners, water, partially hydrogenated soybean oil, lecithin and soy protein isolate, eggs, cellulose gum, whey, leavenings, baking soda, sodium acid pyrophosphate, monocalcium phosphate, salt, mono and diglycerides, polysorbate 60, natural and artificial flavors, sodium stearoyl lactylate, sodium and calcium caseinates, calcium sulfate, sorbic acid, FD&C Yellow No. 5 and Red. No. 40. All but 2 of the chapter headings follow this ingredient list. There is an inadequate index and no references, an ominous sign of what is to follow. There are no pictures or drawings, which this topic screams for. The concept was excellent, as were the metaphors. Between that and the potential entertainment value my rating would have been 5-star, even though the target audience was 12-14 years old, IMHO.
A fine appreciation of food chemistry was finally given on p258-260: "The fact that chemicals, especially those in foods, are part of nature..." Well and good, but Steve infiltrates all kinds of snide comments about "chemicals" almost everywhere else, such as one about the surprising purity of synthetic chemicals as opposed to natural (p208) -- the reverse of the truth -- that most natural chemicals are mixtures, and many synthetic ones are very pure. Part of the difficulty is that Steve does not define what a chemical is, or know the difference between an element, a compound, and a mixture, or between a rock and a mineral. Except on p173, where Steve appears to understand that the reactive and toxic elements, sodium and chlorine, react to form salt (sodium chloride), which has none of the properties of its precursors. Time after time he tries to scare the reader by implying that the toxicity of the precursors (called intermediates by chemists) somehow makes it into non-toxic products. On p261: "...try reflecting on the fact that one of the world's most lethal chemicals, chlorine, and one of the most reactive chemicals, sodium, have an exalted place...[in] the salt shaker." This, sadly, is more typical. Of course, there is no elemental sodium or chlorine in salt, and the properties of the elements do not persist in salt. And a rock should not be confused with a mineral.
So to repeat grade-school material, all substances are chemical. Dreams and electronic phenomena are not. Substances are either pure or mixtures. The smallest stable units of matter in substances are molecules. In an element, all the atoms in all the molecules are the same, except for isotopes, which still have the same chemical properties. In a compound, meaning that 2 or more elements are present in the molecule, all the molecules are alike. Sugar (sucrose) is a compound formed from a glucose and a fructose with loss of water; it is not a mixture of glucose and fructose as Steve claims (p71). A rock is a mixture of minerals. Granite is a mixture of the minerals quartz, mica and feldspar, and most minerals are well-defined compounds. Eating refined salt or calcium sulfate is not the same as eating rock. Steve wrote that the toxic and flammable element phosphorus is part of the Twinkies recipe (p154). This is nonsense. Steve never learned from a chemist to write: "phosphorus compounds, phosphates, are part of the Twinkies recipe"; no, he has to scare us and give chemicals in general a bad name on almost every page.
Steve wrote: "Ferrous sulfate is light gray with a bluish tinge, just as you'd expect an iron derivative to look" (p42). Pure iron(II) sulfate is actually pale green, just as I would expect it to look.
Steve wrote: "Despite being a mere mineral, calcium is really a so-called earth metal, like sodium...(p232). Calcium is not a mineral, because it is never found as the free element. Steve meant gypsum (calcium sulfate), I think. Calcium belongs to the family of elements called alkaline earths and sodium is in the family of alkali metals.
Whenever Steve has trouble with the chemistry of a food additive, his writing becomes very terse and flawed. From p250: "A reaction of benzene with nitric acid, itself a product of hydrogen (usually from natural gas) and nitrogen (usually from liquid air) that have been passed over over a thin platinum wire mesh, makes nitrobenzene and leads to the all-important aniline, a colorless oily liquid with a strong, pleasant odor that happens to be highly poisonous." When this is untangled, we find: (1) the reaction of hydrogen and nitrogen over a heated catalyst of iron oxide and potassium aluminate at 400 atm leads to ammonia, not nitric acid; (2) ammonia and air are heated to 650° and passed over a platinum/rhodium catalyst to make nitric acid, not nitrobenzene; (3) benzene and nitric acid with considerable sulfuric acid yields nitrobenzene; (4) nitrobenzene with iron powder or hydrogenation over nickel gives aniline; and (5) aniline does not have a pleasant odor in my nose. None of this makes much sense to a non-chemist without pictures of the molecules involved, which are sorely lacking. All the reactions are over 100 years old, so industrial secrecy should not have been an issue.
Steve fell for the myth that eating saturated fat causes hardening of the arteries (p181). See "The Cholesterol Myths" by Uffe Ravnskov, 2000; and "The Modern Nutritional Diseases" by Ottoboni.
A list of another 50 errors are available by e-mailing: kauffman@bee.net.
Eat your Twinkies and be happy.......2007-07-07
Author Ettlinger takes the reader on a fascinating saga through the world of how food ingredients are made and how many of the ingredients in our food are actually not food-based at all, such as benzene, petroleum and rocks. Ettlinger gives us the origin of every Twinkie ingredient in a offbeat, wink-of-the eye way that suggests mirth instead of mean-spiritedness.
If you enjoy learning about scraps of knowledge that will impress your friends, this book is for you.
Product Description
In search of the perfect human diet, Victoria Boutenko compares the standard American diet with the diet of wild chimpanzees. Chimpanzees share an estimated 99.4% of genes with humans, but their diet is dramatically different from ours. The most glaring difference is that chimpanzees consume significantly more green leaves than humans. Victoria developed a series of greens smoothies that enable anyone to consume the necessary amount of greens in a very palatable way.
Customer Reviews:
Green for Life.......2007-09-26
I enjoyed this book very much and as much as I enjoy green vegtables there is no way I could eat as many as I need, also I can't chew them that well so this book has given me a way to do it and it is wonderful. I own a Vita Mix and it makes great green smoothies and drinking is much easier than chewing although I still eat salads, I am very grateful for what I am learning, I can't say I am use to drinking them yet but they aren't bad at all and I am getting use to all of this. I thank Victoria Boutenko for all of her work and for her book, it is changing the way I eat.
I love green juice!.......2007-09-24
Wonderful book!
I am not a raw foodist. I love the concept of the lifestyle, but have only been able to do it in small bursts. I can last for about 3 weeks before I'm dying for pizza and cheeseburgers!
I juice every single morning and this book has wonderful juices and smoothies. I especially love the mint,kale,pear smoothie! AMAZING!
I recommend this book even if you aren't a vegetarian/vegan/raw foodist.
User-Friendly and Inspirational!!!.......2007-09-20
Victoria has written one of the most user-friendly nutritional books I have ever read. She takes what very well could be a sweaty subject for most readers, and presents the information concisely, anecdotally, invigoratingly, and with pizazz!
This book details the benefits of transitioning to a raw foods lifestyle. I do not say 'diet' because this is not a diet at all, it is actually a way of life. A mind-blowing, body-transforming, attitude-improving, way of life. Sure, some people will employ the raw foods techniques to enhance their diet, but if you truly want to feel the 'epiphany' (and yes, you will have one if you stick to it), you must commit to living 'green' as fully as you can.
In her book, Victoria starts off with an inspirational message. She challenges everyone to seek their own personal truths, and to never accept what is read for fact until one has personally experienced it. She then goes on to discuss her personal journey and her family's journey into the raw food lifestyle - their pitfalls, their triumphs, and ultimately how it changed their lives for the better.
Victoria provides information on 'green smoothies' and how they have a profound impact on one's health. She also talks about nutritional aspects of traditional SAD (Standard American Diet) versus the Raw Food lifestyle.
Without getting too fussy or overly-technical, she emphasizes the need for fiber, protein, chlorophyll, and also introduces something I never considered - the pH of your stomach juices (aka acidity/alkalinity level), how to measure them, and how they play a key role in whether you 'sink' or 'swim' through life.
She ends her book with Testimonials from a test group who participated in a test study that she herself funded along with friends.
This book was a quick read (took me 4 hours cover-to-cover), easy to understand, realistic in its testimonials, personable, and anecdotal. The Green Smoothie recipes provided were simple and yummy!
Overall, I would highly recommend this book to anyone who is even minutely curious about the raw food lifestyle, specifically green smoothies, and living more green. It is understood that not everyone can live 100% raw, but Victoria encourages us to do our best and that even small steps will improve your health.
I AGREE W/DONNETTE.......2007-09-11
YES, THIS IS BEST FOR THOSE ALREADY RAW EATERS. HOWEVER, ANYONE CAN GET EXCELLENT INFORMATION FROM THIS BOOK. OF ALL THE RAW BOOKS I'VE READ, PROBABLY ABOUT 100, THIS ONE COMES SECOND ONLY TO 'NATURE'S FIRST LAW'.
VICTORIA'S RESEARCH IS VERY GOOD AND HER EXPLANATIONS ARE ASTOUNDING. SO MUCH INFORMATION IN THIS BOOK!!!! AND THE SMOOTHIES ARE TERRIFIC!
Great book, but best for those already eating raw.......2007-09-11
This is a lovely book. It is heartening to hear how the Boutenkos cured themselves of terrible diseases with raw foods. I think it provides a great service to those on raw foods in that it reminds us of how important it is to balance the kinds of raw foods we eat. I was apprehensive about some of the recipes for the smoothies because I thought they wouldn't taste that good, but the ones I have tried have turned out to be very tasty indeed. For those who want to learn how to go raw I would recommend Rainbow Green Live-Food Cuisine by Cousens and LifeFood Recipe Book by Jubb & Jubb.
Customer Reviews:
I liked it.......2006-05-09
I had to buy this book for my Quantity Foods course as a part of my Dietetics major. I actually liked the book, and I am going to keep it for later use. I thought the book was organized very well. Some of the charts in Chapter 2 and 5 that we used quite often were a little hard to find (because there are so many!).
It also presented a good overview of things you wouldn't think would be in the book, such as the school lunch program, etc.
I liked it!
Wow!!! A must have for all chefs.......2006-02-25
I had seen this book at a friends business and thought it was good. Since I have ordered and received it I have had the chance to really review the contents and find it one book that I can use daily. The CD rom is also fantastic in the number of recipes it contains. One nice feature is that you can size the recipes to what you need. Another great plus. Well worth the money. Tom Elliott, CEC
Food For Fifty.......2006-02-25
Very well written book, leaves nothing for the mind to question,I would highly recomend this book!
Love this book.......2005-07-23
This book is so helpful to me. I'm a new head cook at a Public school and plan to use many recipes from this book. Besides the great recipes it helps me with Nutritional planning, Variety menu planning with eye appeal, specific food information such as heating temps and storing food, and recipe adjustment. This book will be a tool I will use daily at work. I love that each recipe has the nutritional values per portion.
A vital MUST HAVE handbook for professionals!.......2003-06-09
Whether one is cooking in a restaurant or a school kitchen, this is the most valuable handbook. You'll want it at ready reference. I know, because never a week went by that I didn't consult it while running my bakery/deli in the Oregon Cascades.
I must confess that I didn't tell customers my recipe source. I preferred they think me a genius or as having come from a family steeped in cooking history. They knew I was no genius (hell, they knew I wasn't even very smart) but they did like the foods we provided. And, when I decided to produce a new, tasty meat pie, it was this book that I consulted to improve upon my concept.
Choose not to buy this book and you probably are never going to know what you don't know. Choose not to consult it while it sets on your shelf will probably endanger your relationship with your harshest critics.
Book Description
The number-one, best-selling drink recipe book is updated in this new edition and has 100 new drinks; an expanded martini section (200 total) with tips, techniques and secrets (and a salute to the Big Apple); a huge list of dessert drinks and a piece on the world's finest Cognac; a philosophical discussion on, and inventory of, Flavored Vodkas, Gins and Rums; and drinks that take a new slant on Floaters, Shooters and Layered Drinks.
That brings the complete drink count to 2,700. That's well over a thousand more than any other pour book.
This new edition also has an expanded wine section with Robert M. Parker's, Jr. "Wine Vintage Guide," "Parker Speaks on Wine," and Parker's glossary of wine terms.
Of course this book still has all its good old 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," and S.K.C.'s "Glossary of Club, Restaurant and Bar Terms, and Slang." (Sample Below.)
Weisenheimer(n): slang, an obnoxious person; someone who thinks their banter is clever or humorous, even though others may not.
Wounded Soldier (n): a beer that has been opened, partially consumed and left to die. See Soldier, and Dead Soldier.
Customer Reviews:
It's Really Interesting........2007-10-06
Well, I must say. That I got my bartender's black book earlier than I expected it to arrived! That was cool. Thanks!
I am learning a lot of things from this new book of mine... I find it really interesting... I took it on my job, and my co-workers find it very interesting too... I do hope my review is good enough, for your business.
I am enjoying my book, thanks! I look forward to doing more business with you in the future!
Yours sincerely,
Ms. N. Sattaur
this book is awesome!.......2007-09-27
i bought this book for my fiance and he loved it. he had been looking for a good bartenders book. it has everything in it. we are enjoying it.
Everyman's Little Black Bar Book.......2007-09-04
I have bartended off and on for over 37 years and this is the only book you will ever need. Buy it. Read it. Commit it to memory and watch the tips double, triple, or even more depending on your basic personality and present expertise in the profession.
How to make a ton of drinks and much more!.......2007-06-11
A lot of useful information! Highly recommended for new and experienced bartenders.
AWESOME!.......2007-05-13
I applogize for using the word "awesome" to describe this book but that's all that comes to mind. I've worked in the club and club/resturant area a bit but never as bartender. This book brought back memories of the most fun I had, making the least money ever. If you're interested in being a bartender, being a better mixologist or just curious about mixing drinks, I highly recommend this book. It was the best $12.95 I ever spent. And again, Amazon, your service was amazing.
Average customer rating:
- Excellent information
- Eat Right for Your Type
- too exspensive
- diet
- Diet book
|
Blood Type A: Food, Beverage and Supplement Lists from Eat Right for Your Type
Manufacturer: Berkley
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Binding: Mass Market Paperback
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Similar Items:
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Eat Right 4 Your Type: The Individualized Diet Solution to Staying Healthy, Living Longer & Achieving Your Ideal Weight
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Blood Type O Food, Beverage and Supplemental Lists (Food, Beverage and Supplement)
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Cook Right 4 Your Type: The Practical Kitchen Companion to Eat Right 4 Your Type
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The Eat Right for Your Type Complete Blood Type Encyclopedia
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Live Right 4 Your Type
Accessories:
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0425183114 |
Book Description
Different blood types mean different body chemistry. Carry this guide with you to the grocery store, restaurants, even on vacation to avoid putting on those extra pounds, or getting sick from eating the wrong thing. You'll never have to be without Dr. D'Adamo's reassuring guidance again. Inside you will find complete listings of what's right for Type A in the following categories:
* meats, poultry, and seafood * oils and fats * dairy and eggs * nuts, seeds, beans, and legumes * breads, grains, and pastas * fruits, vegetables, and juices * spices and condiments * herbal teas and other beverages * special supplements * drug interactions * resources and support
Refer to this book while shopping, dining, or cooking-and soon, you will be on your way to developing a prescription plan that's right for your type.
Customer Reviews:
Excellent information.......2007-09-30
Read it from cover to cover, immediately began revising my eating pattern. One month later I feel much more energetic and just good all over inside. I have purchased another copy for my sister. She is anxious to begin. Thank you.
Eat Right for Your Type.......2007-08-11
Blood Type A: Food, Beverage and Supplement Lists from Eat Right for Your Type
by Dr. Peter J. D'Adamo
I got this for a friend with Diabetes.
I have the complete book allready in my libary, and felt he could use the one for his blud type.
I have found this book to be one of the most astounding book I have read, It answer's so smch we find confusing as to why we like or dont like food.
You just have to try it to beleave it it works.
too exspensive.......2007-08-07
Very small book.After adding postage $5.99 it was much too exspensive.The book itself was OK and you could get most of the information you need to follow the diet.If you wanted a lot of detailed information you would need to purchase one of the larger books.
diet.......2007-08-01
Great shape, but info did not work for me. Eating for right type made me gain weight. Item was shipped quickly. Seller was great- content is questionable. Would not suggest it for others.
Diet book.......2007-06-10
This small in size large in content book is good to take along with you when you go food shopping. A lot of the foods I like, don't like me according to this book and I agree with 93% of this point of view. The book is a fast read and another good reference for you to consider while building your life time diet plan.
Books:
- The Raw Gourmet
- The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids Favorite Meals
- The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes
- The Tale of Despereaux: Being the Story of a Mouse, a Princess, Some Soup and a Spool of Thread
- The Ultimate Pool Maintenance Manual: Spas, Pools, Hot Tubs, Rockscapes and Other Water Features, 2nd Edition
- The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker
- The Volumetrics Eating Plan: Techniques and Recipes for Feeling Full on Fewer Calories
- The Wine Journal: Label Collection Album & Label Remover Kit
- The Wine Lover's Dessert Cookbook: Recipes and Pairings for the Perfect Glass of Wine
- Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats
Books Index
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