Book Description
A complete guide to emergency preparedness for our uncertain times. Virtually an encyclopedia of food storage and personal preparedness, it covers topics from exactly how to design a food storage program tailored for your particular family to growing and preserving food, storing fuel, alternate energy, emergency evacuation kits, medical and dental, surviving biological, chemical and nuclear terrorism, communications, selection of firearms and other survival tools, and preparing for earthquakes.
Dozens of detailed, expert checklists and tables with photographs and index. Extensive book and resource lists with regular and Internet addresses. An absolute must for those serious about preparing for and surviving during our dangerous times.
Customer Reviews:
Excellent resource for preparedness.......2007-10-01
I found this book to be extremeley helpful in its content and uses. It was the most informative book out there and was very detailed. There were many ideas presented that I hadn't even thought of, and I found that it was easily readable. I am so much more prepared in my home for any emergency and I am so much safer after reading this book. This book presents a step by step guide that saves you from hours of research and headache. I wish I had found this book sooner.
Interesting book, but unconvincing and poorly written.......2007-09-27
I hate to be too critical of this book, because I did enjoy reading it and I think it is well worth the money, but I hope Spigarelli reads the customer reviews and hires a good editor before turning out his second edition. There are many, many careless errors in the book that make me believe that some of the instructions may be just as careless. For instance, "approximate" and "proximate" are not interchangeable. The information regarding food storage, particularly the sources of information (e.g., researchers at BYU) reveal the Mormon origins of much of the information. The medical information seems to me (as a layman) to be just plain absurd. For instance, he recommends storing 200 Phenergan tablets (that's a lot of nausea), but only 100 tablets of "acetamine" (??), a couple vials of Pitocin (I suppose we'll be inducing labor at home) and 50 Valium tablets (including two vials of the stuff for injection). I could imagine going to my doctor and asking for a prescription for all those little goodies. My guess is that he'd prescribe something else for me (i.e., a good anti-psychotic). Of course, there's also a recommended arsenal of various types of guns and thousands of rounds of ammo (probably for guarding all the prescription drugs...). Nope, maybe I should be giving it two stars instead.
Great Book.......2007-09-25
I thought the book gave a lot of excellent information. I am an old Boy Scout so there is a lot of information in there. I have supplimented the book with a Survival training book that talks about plants, shelters, general survival type of information.
I liked the book.
Disorganized and unrealistic.......2007-09-01
I bought this book on the strenght of other reviews, and that was a mistake. It is disorganized and unrealistic.
Realistically speaking, we should all aim to prepare for a Katrina-type disaster: one that affects a wide region, with the severe effects of total lack of services lasting 2-4 weeks. This book wants me to prepare a year's worth of stored food. To fulfill this plan, I'd have to move to a farm so I could grow food, raise animals, and have enough room to store the amount he reccomends. It sure isn't going to work in my one-bedroom aparment.
The overall organization of the book is awful - no planning involved in the order of chapters. The first 2/3 of the book are food storage and preparation. If you really want to learn how to grow crops, raise animals, grind your own flour, make your own leather, can/pickle/smoke/preserve your own food - you're better off buying books on those specific subjects. This one goes over them in enough detail (and bad writing) to be boring, but not enough to actually teach you how. Even more ridiculous, he details so many preparations that require electricity. If we have roads and electricity and whatnto, probably I'm not living off my stored foods anyway - and how many of us can set up our own solar power grid sufficient to run the freezer, household appliances, water heater, well pump, whatever?
And then the final 1/3 glosses over preparations for a 2-4 week disaster when it should be focusing on them. If we have a Katrina-type problem, I need to be able to take care of myself until services are reasonably restored enough to either live reasonably, or get out of the area. And if the disaster affects the whole country and there is nowhere to go.... Aside from buying your own farm/ranch in the wilds, living off solar power, etc, you're out of luck.
So, long story short, if you're like me - if you want to be prepared for an act of terrorism, a flood, a fire, a hurricane or tornado, that sort of thing, buy the books below instead.
Organize for Disaster: Prepare Your Family and Your Home for Any Natural Or Unnatural Disaster
PREPAREDNESS NOW!: An Emergency Survival Guide for Civilians and Their Families
Overall Good: Beware the Dietary Advise!.......2007-08-02
Spigarelli has put together a great how-to book and I recommend it highly. Where he falls short is supporting an out-dated food pyramid. A healthy diet becomes even more important after a catastrophe.
As a master's degree candidate in nutrition, I found glaringly inaccurate statements regarding animal proteins (meat and dairy) as they relate to a "proper diet". The book has been updated since its original date of publish, but the chapters on food choices seem to have been left untouched. I recommend tweaking his recommendations away from the large amounts of animal proteins and plus up the grains/legumes/vegetables and enhance the supplementation to boost B12 and D. The Standard American Diet (SAD) is leading us to death/disease/discomfort/ailments at very young ages so why continue that diet after a crisis when you may very well have no access to medical assistance? That simply does not compute.
I shared the dietary chapters with doctors, teachers and colleagues and they reacted just as I did. "What year was THAT written?" was said quite a bit. One of the many roads that have brought us to the precipice of crisis is the misuse of land and water toward keeping animals and the pollution derived therefrom, not to mention the negative effect of animal proteins to the human body. Even after a crisis, I cannot imagine the giving of precious land and water over to livestock when crops will sustain us.
Again, this is a very good book and Spigarelli should be commended on a job well done. I would just like to stress the fact that you should inspect the food recommendations more closely as the "conventional wisdom" regarding the food pyramid over the years is off base.
Product Description
George Mateljan's new book takes healthy eating to a whole new level. It presents a unique nutrient-rich approach to the "Healthiest Way of Eating" with 500 Mediterranean-style recipes, most of which take 7 minutes or less to prepare. This book answers the question about what to eat to keep healthy. It focuses on the World's Healthiest Foods, 100 delicious foods that are nutrient-rich, providing the maximum number of nutrients for the least amount of calories. The book is an inspiration not only for those who want to achieve vibrant health and energy but for those who also want a healthier way to lose weight by making the World's Healthiest Foods the foundation of their "Healthiest Way of Eating." The World's Healthiest Foods are among the most flavorful foods in the world - so you can now eat healthier without sacrificing taste! George also explains why it is not any more expensive to eat healthy. The book complements the material on the whfoods.org website with innovative new ways to maximize the nutritional value of the World's Healthiest Foods and minimize preparation time using quick and easy recipes that anyone can make.
Customer Reviews:
Awesome!.......2007-10-10
This book is a consolidation of all the food evaluations I have read in the past. I had been looking for something like this for awhile. Needless to say, it opened my eyes as to what food I should be eating. Also, it helped me identify what foods I should eat if, say, I wanted to reduce my cholesterol. I'm very happy and would highly recommend this book!
Love this book.......2007-10-03
This is an excellent health and cook book. The recipes are easy and well written. I love being able to look up ingredients and see recipes and healthful tips.
Outstanding Resouce!.......2007-10-03
This book can change how you look at food. Full of great advice on how to choose the freshest items, how to store them, and healthy recipes.
FABULOUS.......2007-09-30
omg, this book is GREAT, like the Bible for Food!
Highly recommend, definitely a book to own and enjoy!
You won't be disappointed!
food bible.......2007-09-30
This is the best book ever!The nutrional info is great,with recipes and tips on how to cook it to keep it highly nutritious.This book is an excellent source of good nutrional basics for all and it is without a doubt worth every penny!
Customer Reviews:
Shrink wrap does not mean new........2007-09-10
I ordered a new book and according to the specs from the publisher it should have come with a dvd-rom. My did not. But, the seller of this book did not say there was a dvd-rom but they did say it was new. I think it was far to assume the dvd-rom was included. I was offered a refund less shipping and handling and less the restocking fee but I needed the dvd-rom. So, I was left with no option but to buy it from the campus book store at full price (new and not shrink wrapped)and sold the book to a classmate for more than the intended refund from the seller. The seller did not reply to my emails requesting information about the missing dvd-rom but quickly responded to the bad feedback. This could have been resolved before it got to the "negative feedback stage". What a nightmare!
Beyond a Cookbook.......2007-05-29
This is much more than a cook book. This is the main text for several of my son's culinary classes. After looking through it and with my enjoyment in the kitchen; I just knew I had to have it. You'll learn techniques, history, trouble shooting, as well as hundreds of receipts. The perfect gift for the person "who has everything" or loves to get crazy in the kitchen.
Excellent, if pricy, resource........2007-05-16
"On Cooking" is an excelent resource for home cooks and professionals. The book didn't come with the DVD "package" that was offered at my college bookstore, but that can be ordered directly from Pearson Educational for an extra charge. I like the way culinary history is integrated within the chapters, along with explanation of techniques and receipes by recognized authorities in professional cooking. The techinique illustrations are quite good.
This will be used over and over again.......2007-05-13
I bought this for my first class in Culinary Arts and couldn't believe how wonderful it was for recipes, references, etc. When it arrived, my husband and I sat out on the back porch with a glass of wine and just poured over the pages, oooing and aaahing. We were in heaven.
Now that I'm in my second year of classes, I still refer to my first book and it already has the tell tale signs of a very well used book - sticky pages, smudges and the sort.
I would recommend this to anybody, not just knowledgeable cooks. In fact, my mother-in-law wants one for Christmas and I'm going to buy it for her.
If you are looking for the basics.......2007-04-05
This is a wealth of information for someone looking for a broad foundation. Was used in my first lab class at the Art Institute.
Book Description
There is a revolution going on in America—a green revolution. The latest front is the home, as households across the country adopt new ways to keep their homes clean and healthy—and ways to do it that are good for the environment. Green Clean is the definitive, step-by-step guide to cleaning better while using nontoxic, ecofriendly products. Room by room and stain by stain, Green Clean breaks environmentally conscious cleaning into simple principles and easily mastered techniques that let readers set their own goals and develop their own cleaning plan. Also included are recipes for safe, simple, and economic cleaning solutions and the lowdown on the best eco-friendly cleaning products on the market today. Green Clean is an indispensable reference for today's home.
Customer Reviews:
Loving This Book!!!.......2007-08-17
I would have given this book more than 5 stars, if I could!
I checked it out via my local library, but will be purchasing it, for sure.
The book is well laid out; you don't have to read the whole thing to get to what you need. There is a section for each cleaning zone of your house, kitchen, bathroom, laundry, etc...
The recipes for cleaning (also in their own section) are easy to make, and come from readily available, healthy alternatives...and perform much better than their toxic cousins.
I am so impressed at the performance of club soda; I never knew Windex and Glass Plus weren't working that well, until I tried club soda instead. My shiny surfaces look fantastic; at 50 cents a liter, who would want to pay more for chemicals?!
I have also been pleasantly surprised at how soft baking soda makes my laundry; goodbye fabric softener.
This book does a good job of encouraging you to become "more" green; not just for people who want to throw everything out and start over, but for people who want to change one or two things in their house to reduce the negative impact they may have on the environment. The awesome side-effect is, many of the "green" alternatives really do clean better, and are wayyyyy cheaper; trust me, I've cleaned houses for a living, and was one of those suckers who bought a diferent cleaning product for every surface in my home.
I have a 9 mo old in the house 2 days a week, as a part-time nanny, and I am proud to say, there is now nothing in my cleaning cabinet, that I would worry about her getting into; it will remain child-proof, for sure, but, if she drank my window cleaner, now, the worst that would happen is a big club-soda-burp.
Thanks, Green Clean!!!
Very good for some.......2007-08-14
This is a very good book for someone just starting out or who is thinking of "going green" for the first time. It has a lot of common sense information and guidelines on how to clean. It has good basic information on the hazards of commercially made products. Everything is very clearly laid out and the non-paper book is a very good idea for an environmentally friendly cleaning book.
What it is not good for is for someone who already knows the hazards and has been green cleaning for quite some time. I had been looking for something more up to date than my first edition of "Clean and Green" by Annie Berthold-Bond but this one is not it. I am looking forward to trying the "Vinegar of Four Thieves" and maybe a few other of the recipes and I have never seen a guide to laundry labels before (now I will know what all those triangles and little irons really mean). But the rest of the book is full of stuff any environmentally aware person would already know and if I had seen the book before buying, I would not have bought it. I will photocopy a few pages and then recycle the book on to someone to whom would like to begin going green.
Great purchase for everyone.......2007-07-19
I really liked this book and it gave a lot of helpful tips about hot to clean your house using all natural products. The book talks about how harmful all the additives and chemicals in cleaners are and it makes sense. There is a little bit of fluff with just common recommendations about random parts of life but it is very interesting and helpful. I would definately recommend this book.
Bamboozled no more!.......2007-07-03
I used to think I had to use the nuclear option to clean my house. I had to use the harshest chemicals to disinfect and clean. Then I had a baby and read about the dangers that household cleaners pose to her development and decided I'd use a little more elbow grease to keep my family (and the environment) safe. New research has shown that breast cancer, for instance, is more environmental than hereditary. Its cause has been linked to 200 everyday chemicals including the dioxins in household bleach. Another reason I made the switch.
This book has recipes for cleaning and shares the history of cleaning products. After reading it I realized my cleaning choices had been shaped by the successful marketing of companies who were selling dangerous chemicals in pretty bottles. Now, I buy natural, human and environmentally safe products or whip up my own cleaning products on the cheap!
Green advice that's easy to use!.......2007-05-10
I borrowed this book from the library to check it out first. But, now I'm buying it. The beginning could be skipped if you want to get right to the nitty-gritty! :) The recipes for cleaners are at the end and they work well!
I highly recommend this book to save you money and most imporantly, help save the environment!
Book Description
Filled with indispensable information from America’s foremost authority, Max McCalman, Cheese: A Connoisseur’s Guide to the World’s Best is your road map to exploring the world of fine cheese. As the maître fromager at New York’s acclaimed Picholine restaurant (the first in the country to offer a serious cheese program) and author of the widely acclaimed The Cheese Plate, McCalman has selected, tasted, and studied hundreds of cheeses, serving them to thousands of cheese lovers. And now he has created the definitive reference on the subject. Cheese profiles about 200 of the world’s best cheeses—and only the best—complete with all the practical information you could need and all the fascinating details you could want.
An incredible variety of real cheeses from around the world—including right here in the United States—are becoming more widely available. From distinguished Cabrales to oozing Reblochon and buttery Fontina d’Aosta, real cheese can rival the most spectacular creations of chefs, and all you have to do is buy the good stuff and serve it properly. Cheese is the ultimate guide to doing just that. Profiles of the cheeses include not only McCalman’s evocative descriptions but fascinating information on how each cheese is made, who the best producers are, similar cheeses to seek out, and even tips on what time of year the cheese is at its peak, how to store it, and how to serve it for maximum enjoyment.
Of course, wine is cheese’s favorite companion, so McCalman taste-tested thousands of wine and cheese combinations to offer unprecedented guidance on exactly which wines are most compatible with each and every cheese.
From the A of Aarauer Bierdeckel to the Z of Zamorano, Cheese is an illuminating, seductive guide to the very best that the world’s cheesemakers have to offer.
Customer Reviews:
Good Reference.......2007-01-12
This my second cheese book. My first one, "Cheese Primer" didn't list many of the cheeses our local gourmet store carries. This does, and then some. I don't always agree with his ratings, but the descriptions are accurate. Best read if you already know something about cheese and want to expand your horizons.
Cheese Maven's Choice.......2007-01-04
Cheese is not only my profession, it is my passion. I have a large collection of books about cheese. "Cheese: A Connoisseur's Guide to the World's Best" is an excellent reference, and the perfect complement to McCalman's "The Cheese Plate." Although less comprehensive than the classic "Cheese Primer" by Steven Jenkins, I find McCalman's guide, with its luscious photos, truely a "connoisseur's guide" rather than an encyclopedia. Unfortunately, the majority of the world-class cheeses that McCalman so beautifully depicts and describes, are not widely available throughout the US. What a shame!
... and then came the Book of Cheese.......2006-06-25
From Quebec's Chaput Vacherin Mont d'Or to Ireland's Ardrahan and Roomano of Holland to Switzerland's Sbrinz, Cheese - A Connoisseur's Guide to the World's Best by Max McCalman and David Gibbons is a sumptuous feast for mind and eye to 200 of the world's finest cheeses. Listen to what McCalman has to say about Epoisses - "the King of Cheeses" - "Take it out of the fridge, put it on a plate, wait for it to turn meltingly soft and alluring, then cut in and enjoy the beautiful essence of controlled milk spoilage." No wonder this book has become my guide when seeking out a new world of artisanal cheese to explore!
Several suggestions in a new edition -
(1)a description of the 100 point scale used in rating cheeses would be interesting and informative, and would be helpful in making the ratings appear less arbitrary and
(2)a reference list to other informative and authoritative books on cheese consulted by the authors in preparing the book or of potential interest to readers.
A Course on Cheese.......2006-06-01
I love a good piece of stinky cheese. I enjoy taking it out of the fridge and letting its nasty old stank peel the paint off my walls, knockout my cat, and make the local children cry. It's how you know you gots yerself sum quality cheese right there.
Unfortuneatly, I must admit, my cheese knowledge is limited to about, oh, whatever I might have picked up from a cookbook or Food Network. Thank heavens for Max McCalman, may chiors sing his spoiled milk praises! For those who don't really know this guy, he is the man and fromager (cheese brainiac) who pretty much single handedly spearheaded the idea of presenting true artisinal cheeses, cheese courses, and giving cheese the kind of credit we give to wine here in America. He has become well known for his work in the New York restaurants Picholine and Artisinal, and luckilly for those of us not living shibby in New York, has gone out of his way to create a wonderful guide to the best of the best in his second book, Cheese: A Connoisseur's Guide to the World's Best.
While McCalman's first book, The Cheese Plate, co-authored by David Gibbons, was a chic everyperson's guide to wine and cheese pairings, Cheese simply gives us 200 of the world's best cheeses. Listed in alphabetical order, each cheese is described beautifully and concisely noting where it is produced, how it is produced, how best to enjoy it, and the underlying flavors you should expect when experiencing it. I use the word experience, because after trying some of these selections, it really is the only appropriate word that the English language can offer me. McCalman also goes ahead to offer with each cheese a variety of different wines (red, white, and blush) and even some sparkling wines that should help you wow your party guests' palates.
McCalman, also understanding our blind kitten approach to cheese, also guides you through various aspects of cheese. Early chapters deal with how to select, store, prepare, serve various kinds of cheese. Later on we are given a thurough lesson on how to pair cheese with various breads, fruits, and nuts, or how to simply lay back and enjoy a piece unmolested by any other food. Basics for how to create and serve a cheese course or a cheese tasting party will inspire you to host your own (I know I plan to have a truly stinky one shortly!). Lastly, of course, an extensive, though maybe a bit too much so, course on how to pair wine and cheese. The watchful and caring teacher, he does this in a simple, plainspoken manner, allowing any reader to understand not only how to preform each task, but the why behind it as well.
I have to say, I would not have discovered my love of Lancaster, my passion for Prattigauer, my desire for Doddington, and how I give resounding praise to Roaring 40's Blue!
Overall, I give Cheese a 5 out of 5. This book is a wonderful addition to any food lover's bookshelf. It's susinct, informative, and covers a wide variety of cheeses you can find from California to Italy.
Remarkable! Essential for Anyone Interested in Cheese.......2006-06-01
This book, written by one of America's foremost authorities on cheese, is remarkable. The material is well researched, the photographs are stunning, and the recommendations are top notch. Particularly important are the wine pairings, which are insightful and very useful. Like McCalman's "The Cheese Plate," this book looks as elegant as a coffee table book, however it contains a wealth of information valuable to any cheese enthusiast.
Customer Reviews:
Laughter.......2007-10-08
I laughed out loud reading this book, and I could relate to some of the dynamics having worked in a church kitchen. Even a Yankee can enjoy this concoction of recipes and humor. It reminded me of my charming friend in Louisiana whose southern conversation flows from her mouth like cream. This book makes a great gift for ladies!
A True Gem for Those of Us Who Live It !.......2007-09-06
Gayden's book is beyond a cookbook---it brings to mind that culture that we lived and actually are still living in the South. A Yankee friend said she just "couldn't relate" to the book. Poor thing. I guess it just takes a Southern lady of a "certain age" to fully appreciate the authenticity of Gayden Metcalfe's descriptions of our funeral protocol!
Even when reading it all alone, I laughed right out loud on nearly every page at not only Gayden's wit, but her ability to let us see the funny side (and caring side) of our funerals and the food solace we provide before and after. It captures those customs perfectly. And, just as she said, I keep the ingredients of a casserole in my pantry at all times, just in case of a neighbor's sudden death, and my funeral suit hangs in the closet and my pearls at the top of my jewelry chest, at the ready.
I always sent my sons to church in suits and ties anyway, but I did this partly so they too would be ready for a funeral at the drop of a hat. More than once, we'd have to outfit a cousin because his mother didn't understand this, bless her heart.
Gayden's recipes are grand, really dressed up versions of our "funeral food." No Cheese Wiz is included, thank goodness.
I particulary laughed at this truth: After the cemetery part of the funeral, in the car on the way to the family home for the funeral meal, we can speak ill of the dead one quite vigorously. But once we get in the driveway of the bereaved, we straighten up and speak only of the great loss to the community his death has caused, even though he had been a rip-roaring scoundrel.
And even in the privacy of our car, understand that each criticism of the dead one had been prefaced with "Bless his heart. . ."
A Southern lady can give the most scathing statement as long as she begins with "Bless her heart. . ." An example, "Bless her heart, she's ugly as homemade soap and her children are such a disappointment. They all take after her grand-daddy on her mother's side, and bless his heart, I wouldn't pour ice tea on that rascal if he was on fire." Of course, we wouldn't do that at the family home after the funeral, only in the car on the way to it.
And we could get away with saying that to her third cousin once removed over the bridge table, but we wouldn't say it to her face. But we could say to her: "Bless your heart, that husband of yours has caused you such grief, with his runnin' around and all. I just wish you'd married Joe Bob, who made a dentist. I know your daddy wanted you to, but, Lord knows, you did the best you could at the time, you bein' pregnant and all."
If you like cookbooks..........2007-08-13
Started off funny and was loving it..then it became pretty mundane and nothing but recipes. Some look pretty good and worth a try. But I don't think this one is as funny as it could have been with less recipes and more funny stories.
Hilarious Book for Any Southern Belle!.......2007-07-27
I couldn't stop reading Metcalf's humorous and accurate descriptions of southern traditions... As soon as I finished my copy I purchased copies for all my fellow "belles" to read and all have been delighted with the hysterical accounts of southern funeral protocal as well as the delicious recipes! Also check out Metcalf's wedding version "If Lilli Beth Don't Catch That Bouquet Somebody's Gonna Die"- equally as funny and a great gift for any mother-of-the-bride!
Girls raised in the south.......2007-07-20
I laughed and laughed with this book. One of the few books I have read several times. Read it out loud with a group of my friends and they were belly laughing. People from other parts of the country may not understand all the regional descriptions. But a must for girls raised in the south.
Average customer rating:
- A culinary student must have
- Don't Bother Me...I'm choosing a wine.....!
- From http://www.AWineStory.com Publisher Marisa D'Vari
- Great content, sloppy editing
- Perfect Timing
|
What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
Andrew Dornenburg ,
Karen Page , and
Michael Sofronski
Manufacturer: Bulfinch
ProductGroup: Book
Binding: Hardcover
 Spirits
| Drinks & Beverages
| Cooking, Food & Wine
| Subjects
| Books
Wine & Winemaking
| Wine
| Drinks & Beverages
| Cooking, Food & Wine
| Subjects
| Books
Food & Wine
| Wine
| Drinks & Beverages
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
All Titles
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Cooking, Food & Wine
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Similar Items:
-
Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food
-
Culinary Artistry
-
Happy in the Kitchen: The Craft of Cooking, the Art of Eating
-
Working the Plate: The Art of Food Presentation
-
Windows on the World Complete Wine Course: 2007 Edition (Windows on the World Complete Wine Course)
ASIN: 0821257188 |
Book Description
The most comprehensive guide to matching food and drink ever compiled, by the James Beard Award winning author team of Karen Page and Andrew Dornenburg, with practical advice from more than seventy of America's leading pairing experts In a great meal, what you drink is just as important as what you eat.This groundbreaking food and beverage pairing reference allows food lovers to learn to think like a sommelier, and to transform every meal- breakfast, lunch, and dinner - from ordinary to extraordinary. Exceptional in its depth and scope - with over fifteen hundred entries - What to Drink with What You Eat is based on the collective wisdom of experts at dozens of America's best restaurants, including Alinea, Babbo, Bern's, Blue Hill, Chanterelle, Daniel, Emeril's, French Laundry, Frontera Grill, Inn at Little Washington, Jean Georges, Masa's, The Modern, Per Se, Rubicon, Tru, and Valentino. You'll find authoritative recommendations for stocking your cellar and kitchen with must-have beverages, from wines to waters.You'll also learn what to drink with everything from French toast to Chinese food, and what to eat with everything from Pinot Noir to green tea, to create mouthwatering matches.Follow the authors three simple Rules to Remember when making a match - or just dive into the wide-ranging listings in chapters 5 and 6. This incisive, hip writing team (Publisher's Weekly) distills history, geography, science, expert technique, and original insight to create a remarkably user-friendly and engaging reference.Lavishly illustrated with gorgeous four-color photographs, What to Drink with What You Eat is an instant classic essential to every connoisseur's bookshelf.
Customer Reviews:
A culinary student must have.......2007-05-12
I recently had to do a food and wine pairing for class. Considering i'm still in school, I had no idea what to do.After talking to a chef instructor, I decided that this book would benefit me in both school and out in the industry. I mean, it even pairs water. Yeah, this book is definately worth every cent.
Don't Bother Me...I'm choosing a wine.....!.......2007-04-18
The dust on my furniture is thickening, the phone is ringing, my dog wants a walk...Sorry, I am selecting which beverage to serve tomorrow nite with peel-and-eat shrimp...oh, what fun!! Watch out because once you open this book, it will be awhile before you rejoin the world: It's pure facination and empowerment (!) for an avid foodie who has never been quite certain of what wine to serve without groveling at the local wine shop! And it's not just about wine; there are fabulous suggestions for beer, citrus drinks, tea....
There are already excellent reviews (in my opinion) so I don't want to reinvent the wheel by raving on the photos, the organization, the pure depth of information, the perfection of this book. But if you have stopped on this page, you probably also own a dog-eared, raggedy, finger-smudged copy of "Culinary Artistry" (somewhat like mine is?) and suffice to say that while this is a much more beautiful book and may not necessarily be sitting next to your stove (although there are wonderful recipes...)you will probably refer to it as often.
Suggestion: Read the more in-depth reviews, click to order....and purchase those little anti-static dust cloths. I haven't figured out what to do about the dog yet...
From http://www.AWineStory.com Publisher Marisa D'Vari.......2007-04-09
Are you curious about what wine to order with your cheesecake? Intimidated by five-hundred page wine list at a top restaurant? Downright scared when the sommelier comes charging toward your table?
Relax. Authors Andrew Dornenburg and Karen Page have created a resource that helps even the `average Joe or Jane' understand the principles of wine and food pairing. They take the conventional, canned, old-school advice of "red wine with meat, white wine with fish" to an entirely new level, based on insights learned from their previous books on cuisine, as well as interviews with America's top, cutting-edge sommeliers.
In many ways, the format of What to Drink with What You Eat resembles a substantial wine/food pairing encyclopedia specifically designed to be quickly skimmed before heading off to a restaurant or purchasing wine for a dinner party. For example, let's say you are entertaining clients at a steakhouse, and want to sound intelligent about wine. You know red wine typically goes with red meat, but which red? Old world or new? And what are the virtues of each? By spending just five minutes with this book (and perhaps jotting down some notes) you will be able to help your guests order a Shiraz, Barbaresco, Barolo, or good old Napa Valley Cabernet Sauvignon based on the elements of the sauce and cut of meat they choose.
In a similar fashion, let's say you want to dazzle your friends and show off your new kitchen with a fabulous dinner party. Spend a few moments with this book and you will be able to pair every element of your menu with an exciting, unusual wine. No need to consult a professional wine expert, as you have this knowledge at your fingertips.
Sommeliers interviewed for this book are mostly young and more free-thinking than sommeliers of years past. They are enthusiastic about wine, regardless of it's an exciting, new world find of exceptional value, or a fine-aged Bordeaux worth hundreds of dollars. As a group, they see their mission as helping you find a good wine to accessorize your meal within your price range. And the individual quotes from sommeliers are what makes this book so fresh and appealing.
For example, Steve Beckta of Beckta Dining & Wine in Ottawa believes that as a sommelier, it is almost more important to match a wine to a person than to match the wine to the food. Curious thought! "The most important part of being a sommelier is not your ability to taste, but your ability to empathize with the person who is in front of you," he explains in the book.
How very true. In one instance, Beckta recalls three `big businessmen' sitting at a table. One wants lamb, one wants halibut, and the other guy wants scallops. They tell him they want the "perfect" wine that matches all three, dissimilar dishes. By carefully listening to the subtext of what they are telling him, Beckta realizes they are after a wine that fits into their comfort zone, not necessarily the best match. To him, that means a "big red" from Australia and as it turns out, the businessmen love it.
Sommelier Alpana Singh, formerly of Everest in Chicago (now with the Lettuce Entertainment Group) agrees that comfort is important. She likes to serve California wines on big holidays like New Year's Eve and Valentine's Day, because people who dine out only a few `special nights' a year want something they can recognize and appreciate.
If you entertain or dine out frequently, What To Drink with What You Eat is a dynamic desktop resource and wine and food pairing primer that will stimulate you to learn more about wine by further reading or classes. If you like oaky Chardonnay, for example, this book will also motivate you to try unoaked Chardonnay wines and realize the difference, especially when paired with food. Yet what works best about this book is the way you can take advantage of the authors' extensive research and with just a few minutes of skimming, come across as a credible wine expert in front of clients, colleagues, family and friends.
Great content, sloppy editing.......2007-04-06
First off, it's very wide ranging and is incredibly easy to use. All of the recommendations in this book have come from top notch chefs and sommeliers, so you know they can be trusted. You'll often find a wealth of options to choose from for different foods due to the democratic group effort behind this. You'll also get more than just wine, which is incredibly refreshing. Some snobs refuse to admit it, but there are some dishes that simply work better with other drinks. They go above simply listing "beer" and will put "lager", "wheat beer", etc., which is nice.
The book uses a system of bold print, capital letters, and asterisks to point out which drinks work particularly well, as well as other options for people who are looking to try something different. It's also nice to see a section afterwards that does the reverse and is listed by drink and then has food suggestions. Sometimes you want to build the meal around a special bottle of wine instead of vice versa. After that comes specific recommendations from some of the well known contributors to the book. It's an almost flawless book. Except....
....the book is very poorly edited and, in at least two cases, factually inaccurate. Jean-Luc Le Du is either misquoted, misinformed, or simply misspoke. The quote: "Where to find great Cabernet Sauvignon: This would be a toss-up between hillside vineyards in California and Pomerol in France." I had to do a double take...Pomerol? For Cab Sauv? Huh?
Not only that, I noticed this statement in two different parts of the book. I'm assuming M. Le Du meant to say Pauillac, as Pomerol is, of course, known for Merlot, which makes up most or all (80-100%, usually) of the wine blend there. Even if there is Cab Sauv in the blend, it's a minimal amount of the wine. I can understand misspeaking and saying Pomerol when you mean Pauillac; it happens. But how this obvious factual error ended up in the final print of the book is beyond me. Anyone that buys a Pomerol expecting a shining example of Cab Sauv will be disappointed (although they may end up with some of the world's best Merlot.)
I've also noticed another factual error concerning the retail price of a certain wine; they mention Sequoia Grove Cabernet Sauvignon as a great value wine at $10 a bottle. It actually retails for around $30-$35 a bottle, not $10.
While I have yet to find any other major errors in the text (not that I'm actively searching for them, but maybe I should), I have noticed a couple grammatical blunders; missing punctuation, spelling errors and such. It's disappointing to see easily correctable errors like this mar an otherwise fantastic book. That being said, don't let these gripes deter you from buying this excellent reference source for food and drink pairings. Clean up the grammar and factual errors and this becomes a 5 star book.
Perfect Timing.......2007-03-19
I am soon to open my First restaurant. Being a chef not only did this book help me brush up it even expanded my paring knowledge. I have also used it as a training tool with my employees and recommended it to them. I highly recommend it to anyone who enjoys food.
Book Description
The tenth English-language edition of Italian Wines, published by Gambero Rosso and Slow Food Editore, a translation of the twentieth edition of the Italian version, is the world's most complete guide to quality Italian wines.
Customer Reviews:
review.......2007-08-07
I sell Italian wine, so this is primarily a reference book. This is one of 3 or 4 that we use to keep up with what the world thinks of our winw. Invaluable . . . Bur next year, I think I will go online and find the information I need. I can get it from my producers. Thanks
important resource for italian wine reviews.......2007-06-14
while the impartiality of the Gambero Rosso Guide has long been questioned, this guide nonetheless is an important reference for anyone interested in Italian wines. Few wineries in Italy do NOT make it into the guide, which in itself is valuable. Secondly, the actual reviews of the wines are generally informative. Whether or not you believe in the validity of a review system based on 1-3 glasses, there is a wealth of information here, and often regarding wines and vintages that have not been reviewed in the more "authoritative" (for lack of a better word) international publications. The reviews are also timely: whereas Spectator or the Advocate tend to be eternally stuck a vintage behind distibutors' and retail availability, the Gambero Rosso is usually up-to-date with the latest vintage.
A must have.......2007-05-13
I have been purchasing the "Guide" every year for many years... For any lover
or collector of Italian wine this book is a MUST HAVE...
Amazon.com
If you want to learn about wines of the world and advance your comprehension of wine production, grape varieties, appellations, and individual wineries, understand the factors (such as location, soil, climate, and methods of viticulture) that affect the taste and nose, and visit your wine shop with a list of quality wines to explore, Tom Stevenson is the man to read. Author of 12 books (including Champagne and The Millennium Champagne & Sparkling Wine Guide), three-time winner of the Wine Writer of the Year award, and columnist for Wine magazine, Stevenson has the gift of taking vast quantities of knowledge and experience and translating them into lucid, sparkling prose, easily graspable by the novice, yet still interesting and instructive to the connoisseur.
Arranged geographically, with nearly 100 maps, profiles on top producers, and valuable Author's Choice charts for each region, the Wine Encyclopedia covers the wines of Europe (from Great Britain and Switzerland to Southeast Europe, Greece, and the Levant), as well as wines from North and South Africa, North and South America, Australia, New Zealand, and Asia. In addition, there's a guide to wine and food (pairing fois gras with a Champagne or Sauterne, for example, and claret or Cabernet Sauvignon with beef), a guide to wine flavors (making sense of descriptors such as fig, gooseberry, violet, and hay), a list of good vintages, and a glossary of tasting and technical terms, distinguishing "cheesy" and "chewy" from "creamy" and "corked." Enhanced by beautiful pictures of vineyards, wine labels, and Stevenson himself demonstrating the art of wine tasting, from examining and nosing the wine to spitting it out, this a visually beautiful as well as an informative volume. As sumptuous as an elegant Tuscan Barolo, as rewarding as a Sarget de Gruaud-Larose from Bordeaux, as pleasing as a Ferreira port, the Sotheby Wine Encyclopedia is a remarkable tome of oenological erudition. --Stephanie Gold
Book Description
Perfect for novices, wine enthusiasts, or experts, this book's easy-to-use style and practical advice make it an unrivaled visual reference. Updated and expanded with the latest information on all the wine-producing areas of the world.
Customer Reviews:
The New Sotheby's Wine Encyclopedia.......2007-05-25
I purchased this book for my son-in-law's birthday gift. He says he REALLY likes this reference. He says this reference pulls together much of what he had in many other books on his shelves, plus much more!
BEST WINE BOOK EVER.......2007-02-13
this encyclopedia was great all around, but its best feature is regarding the each of the wine regions. great knowledge for each of the regions
A Good Book But..........2006-12-29
I purchased this book for my son, who is in the restaurant business and wants to become very knowledgable of wine. I'm sure this book would do the trick. It's a Dorling Kindersley book and so is beautifully presented, and is an impressive tome (it's big). However both the original copy that I ordered, and the replacement copy, were defective in the same way. In the original copy the back cover was separated from the text, and in the replacement copy both covers were separated. The Amazon rep said she would alert Amazon to the possibility that the whole "batch" may be damaged. The fifth star is missing because of the defect in the binding.
Fantastic Reference .......2006-08-20
This bood gave detailed notes about many of the wineries I was looking for an objective rating/score by an independent source.
I read it for hours and constantly refer back to it.
Great buy!
In-depth details about every wine-growing region from traditional to new - including those of emerging areas.......2005-11-06
If only one wine reference encyclopedia is to be purchased, The Southeby's Wine Encyclopedia: The Classic Reference To The Wines Of The World should surely be a strong contender: it's now in its 4th edition, has been fully updated, and is the only single volume that maps and provides in-depth details about every wine-growing region from traditional to new - including those of emerging areas. Each region receives an analysis of appellations, taste and quality, winning producers, and offerings. Add rating systems, small color photos of labels and vineyard descriptions and you have a real winner.
Book Description
The new edition of one of America's best-selling culinary reference books is bigger and better than ever, with almost 6,000 listings on subjects related to food and drink. Hailed by Bon Appétit magazine as “one of the best reference books we've seen, a must for every cook's library,” it's the ultimate kitchen tool. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information contacts, ingredient equivalents and substitutions, and more. A million readers can't be wrong—and they've found previous editions of this book invaluable. For anybody who cooks—or who simply loves food—here's a terrific reference source and an outstanding cookbook supplement.
Customer Reviews:
Food Lover's review.......2007-09-13
A marvelous book. Full of facts about food along with interesting related information. Truly a fun-to-read book as well as a valuable reference.
Food Lovers Companion.......2007-08-31
This is a great reference book for anyone who loves to cook or just has an interest in foods of the world. At date I have bought 12 of them and have given them as gifts to friends arouond the world.
It never leaves my desk.......2007-08-22
As a professional working in the industry, my yearning for culinary information never subsides. It may very well be insanity that causes me to focus so strongly on my profession, but I'm always reading and watching culinary related books and TV shows. Very often, you'll find that books and television don't always explain certain bits of information as well as you'd like if at all. And even then, their information is sometimes flat out wrong. That's when I turn to this book. It took years of convincing for me to give this book a try, but now it's the only food reference book that has it's very own place on my desk at home.
The book is basically a food related dictionary that describes a bit about history or culinary uses of nearly every culinary item, ingredient, or term. It also has a very helpful appendix that lists ingredient equivalents such as 8oz dry pasta noodles equals 4 cups of cooked, 15 graham squares equals a cup of crumbs, or 1 cup of dried pinto beans equals 2 1/4 cups of cooked. The appendix also lists substitutes for both ingredients and volume, high altitude baking adjustments, boiling points, temperature and metric conversions, oil smoke points and food label terms as well as consumer information sources.
If I'm looking for extremely in depth information on an ingredient or foodstuff, I may open up Larousse Gastronomic. But if I need the quick down and dirty on a cooking term or a conversion of some sort, which is more often than not the case, I grab this book.
Food Companion.......2007-07-09
I think this is an essential for all kitchens. Often, a recipe book will use a term that may be unfamiliar or use ingredients that are regionally unavailable. This book gives clear definitions, offers substitute suggestions and is generally the best resource to have in a "cooking" kitchen. I HIGHLY recommend it. I purchase it as part of a shower gift for all brides.
Love FoodLovers Companion.......2007-07-04
I am a veteran foodservice employee of over 30 years. I purchased the Larouse Encyclopedia Gastronomique in the past but found it to be incomplete and a bit dated. The Foodlovers Companion fills in all the gaps and is very up-to-date. I moved from the casual dining field to fine dining and found many new ingredients and techniques with which I was unfamiliar. I bought the Companion sight unseen on the recommendation of a young chef. I am thoroughly pleased and would recommend this book to all who love the details of the food life.
Books:
- Cucina Simpatica: Robust Trattoria Cooking From Al Forno
- DAISY COOKS!: LATIN FLAVORS THAT WILL ROCK YOUR WORLD
- Delilah's Everyday Soul: Southern Cooking With Style
- Disney's Little Einsteins: Butterfly Suits (Disney's Little Einsteins)
- Dont Panic - Dinners in the Freezer: Great-Tasting Meals You Can Make Ahead
- EatingWell Serves Two: 150 Healthy in a Hurry Suppers
- El gusto del mercado mexicano / A Taste of the Mexican Market
- Everyday Food: Great Food Fast
- Everyday Pasta
- Everyday Pasta
Books Index
Books Home
Recommended Books
- IT Manager's Handbook, Second Edition: Getting your new job done
- 101 Schooling Exercises: For Horse & rider
- Samurai from Outer Space: Understanding Japanese Animation
- The Golden Bough: Fifteen Volume Set
- The Quiet American
- A Random Walk Down Wall Street: The Time-Tested Strategy for Successful Investing, Ninth Edition
- Wild Men, Wild Alaska: Finding What Lies Beyond the Limits
- Strategies for Fast-Changing Times: The Art of Using Change to Your Advantage
- The 6 Imperatives of Marketing: Lessons from the World's Best Companies
- Probabilistic Constrained Optimization: Methodology and Applications
Emergency Food Storage & Survival Handbook: Everything You Need to Know to Keep Your Family Safe in a Crisis
SAS Survival Handbook: How to Survive in the Wild, in Any Climate, on Land or at Sea
When Technology Fails: A Manual for Self-Reliance and Planetary Survival
Making the Best of Basics: Family Preparedness Handbook
Organize for Disaster: Prepare Your Family and Your Home for Any Natural Or Unnatural Disaster
