Book Description
Second Edition
Remington Norman
The completely revised and updated edition of the highly praised classic work on the wines and winemakers of Burgundy. This extremely well organized work documents all the essential facts both historical and current of the 130 Domaines and their wines. The tasting notes on vintages from 1971 through 1995 are definitive and the instructive chapters on soil, climate, vine clones, the use of wood and vinification practices provide all the background information to understand Burgundy.
Customer Reviews:
Fabulous.......1998-11-04
I cannot remember how many times I have got off the loo with terrible pins and needles as a result of becoming too absorbed in this book. There is a remarkable amount of fascinating technical and anecdotal information which directly enhances ones enjoyment when it comes to drinking Burgundy.
Many books leave me begging for more, whereas as Norman's has got it just about right.
Book Description
The heart of Burgundy, the Côte D'Or, produces Pinot Noir and Chardonnay wines that are unrivaled in their quality, intensity, and ability to age in the bottle. On this "golden slope" in eastern France, with its unique terrains and climats, grow the vines for some of the world's finest wines, among them such heralded names as Gevrey-Chambertin, Vosne-Romanée, Puligny- and Chassagne-Montrachet, and Aloxe-Corton. Clive Coates, Master of Wine, has spent much of the last fifteen years in the Côte D'Or, and this book is the splendid result of his assiduous exploring, tasting, and assessing of the region's wines.
With his unique access to each clos and domaine, and to individual negociants and vignerons, Coates may know more about the Côte D'Or and its wines than any other living writer. In Part One, he describes the Côte D'Or's famous villages, introduces every manor grower and his wines, and evaluates each grand and premier cru, recommending the best sources in every climat. Part Two profiles the top sixty domaines, with notes on a vertical tasting of one of their wines. Part Three consists of vintage assessments on the best red and white years since 1945 and includes thousands of detailed tasting notes.
Côte D'Or is a work of love and passion, praise and criticism, understanding and scholarship. Above all, it is a celebration of one of the world's great wine regions, the people who live there, and their fabled wines. It is an essential addition to every wine library and an inviting read for any wine lover.
Customer Reviews:
Coates Review.......2007-04-10
Overall, the text is easy to read and it is educational. However, the individual wines reviewed are not even close to being up to date. Because this was written years ago, it doesn't cover many of the new up and coming wines and vintners.
The best of its kind.......2006-11-10
Burgundy is one of the most difficult-to-grasp wine regions in the world. Many studies have been done on the soil, climate, wind direction, sun exposure, rainfall, etc., yet nobody really knows, yet, why one acre of Burgundy produces a certain kind of wine and the acre right next to it something different. Clive Coates book comes as close as humanly possible to explain it. He begins his sections with a "History" of the region, then continues with "Location", "Vineyard", and then defines and describes the wines made from the Grand Crus and the Premier Crus, recommending sources and also providing the size of each vineyard. Also, he covers vintages.
It's amazing how Coates takes such a difficult region and maps it out so succinctly for us. Far better effort than Parker's "Burgundy".
If you're only going to have one Burgundy book..........2000-12-24
...this is it. Along with Remington Norman's Great Domaines of Burgundy, this is a must have reference book if you're serious about Burgundy. Coates understands Burgundy and covers it in considerable depth. No, you won't find tasting notes on every wine you look for, but you'll find quite a few. I find myself going back to this book regularly both for specific references and to refresh my knowledge.
Excellent single-volume work on Burgundy.......2000-12-21
This book is an excellent reference work for the serious amateur of Burgundy. The focus is very much on the top estates and domains of the Côte d'Or (Côte de Nuits & Côte de Beaune, as opposed to the Maconnais, Beaujolais, or Chablis -- all technically part of Burgundy in the French appellation system); while well organized and refreshingly jargon-free, debutants looking to ease themselves in to the most complicated wine region in the world might want to look elsewhere.
After living in Burgundy for six months, visiting almost 100 domains, and looking at just about every reviewer's notes, I trust Coates above anyone when it comes to Burgundy. He is a believer in terroir, and cares deeply about balance and finesse; those whose tastes track Parker's, who care most about extract, color, and power are probably looking at the wrong book. (They're looking in the wrong region, too -- and at the wrong varietal for that matter.)
This book is an absolutely essential part of every oenophile's library. Why only 4 stars? The reviews are somewhat out of date -- a problem for anyone with a relatively new wine drinking/collecting habit (latest vintage reviewed is 1996, I believe, and that one only briefly). Also, the tasting notes are not as comprehensive as one might wish -- Coates sometimes limits himself to notes from a single vertical tasting in a given vigneron's cellar.
If you are serious about Burgundy.......2000-10-23
Clive Coates has written a scholarly yet lively and entertaining book. A confusing array of locations, producers and other vital information for the serious collector or the serious appreciator of Burgundy wines is clarified and successfully elucidated. Coates tackles the subject with finesse and a refreshingly unbiased viewpoint. A masterwork.
Amazon.com
From My Château Kitchen revolves around three subjects: the author's life in the 17th-century Burgundian château she and her husband own; the work of the farmers, vintners, restaurateurs, and others who live in the area and define its spirit; and Burgundian food, the glorious regional plats that represent a time-honored yet ever-evolving cuisine. Anne Willan, founder and president of La Varenne cooking school (now headquartered at the château), skillfully weaves these strands into a romantic but down-to-earth memoir. With more than 300 color photos and 160 adroitly selected recipes, the book offers both armchair excitement and practical kitchen direction. Those drawn to French regional cooking and the life that anchors it will embrace the book.
In chapters such as "The Adventure Begins," "On Burgundian Tables," and "The Wider Scene," Willan comes, sees, and is conquered--repeatedly. Best of all are her shrewdly drawn human portraits. We meet, among others, the château gardener who picks vegetables only at maximum size, a blacksmith who guards his homemade ratafia in a cathedral cellar, and a father-son pair who operate a traveling cider press. Willan's recipes--all meticulously written--accompany the discussions. Traditional Beef Bourguignon (a definitive formula), Warm Wild Mushroom Mousse, Madame Milbert's Rabbit Terrine, and Apple Gâteau Le Fey are just some of the dishes that illustrate a time, place, or person. Closing with a chapter that presents the château wedding of Willan's daughter (and includes the wedding cake recipe), the book comes full circle; it returns readers to a beginning and reminds them that food, which is the life of the Burgundian land, is without break, beginning or end. --Arthur Boehm
Book Description
The kitchen of the title is in a 17th-century chateau called Le Fey, high on a hill in Burgundy. From this vantage point, Anne Willan -- long known as an authority on French regional cuisine, on food history, and on classic French cooking -- has written a personal book, elegantly interweaving chapters on her life in the chateau with journeys out into the surrounding landscape. She examines the work of the people of Chateau du Fey and its surrounding quarters: the gardeners, farmers, vintners, and restaurateurs who live and breathe French cuisine, and who contribute to the character and flavors of the Burgundian table.
Foremost in the cast of characters in
Anne Willan From My Chateau Kitchen is M. Milbert, gardien and gardener, who will pick no vegetable before its time. But there is also Claude the water man, who looks after pipes and plumbing for both village and chateau, and who figures prominently in the group of local hunters who follow the age-old rules of la chasse. We are introduced to M. Simon, the blacksmith with a network of cellars under a nearby cathedral, where he makes ratafia. And M. Haumonte teaches traditional bread and croissant making using the chateau's wood-fired oven. There is the lady from Morvan who makes 500 varieties of jam, the beekeeper, and the father and son with the traveling cider press. Anne Willan takes us through the countryside, to markets in Sens, to the makers of mustard and spice bread in Dijon, to Villeneuve-sur-Yonne, where Leslie Caron presides over an establishment serving Burgundian fare, and to Joigny, where Lorain father and son reign in 3-star splendor.
Anne has chosen to share recipes for the dishes she cooks and eats at home, including such classics as Leek Quiche, Oeufs en Meurette, and Jambon Chablisien. There are also recipes that cope with the garden's staggering bounty, such as Spiced Red Currant Jelly and Gratin of Summer Vegetables in Herb Pesto. Other recipes are brought by the chefs who cook at the La Varenne school -- including Snail and Mushroom Ravioli with Parsley Sauce and Dried Fig and Marc Ice Cream.
In almost 300 color photographs and with more than 160 recipes, Anne Willan renders an intimate appreciation of both the food and the culture of Burgundy. As this beautiful and personal book proves, Anne Willan has succeeded marvelously in her chosen (and enviable) task of exploring, understanding, and teaching the art of French cuisine as it manifests itself in one of France's most food-oriented provinces. Which just happens to be her back -- and front -- yard.
Customer Reviews:
Delicious recipes and an exquisite read.......2006-06-04
This is the best cookbook I have ever read. What an interesting combination of wonderful recipes and a beautiful travelogue.
I made a small change to the Flammiche recipe (forgive me Anne). I made the bread dough on the dough cycle of my bread machine. It worked wonderfully well and saved a lot of time. Everyone who has tasted the flammiche has raved about the flavour and the wonderful appearance.
Exquisite French Countryside Cooking!.......2004-03-19
Exquisite and sumptuous describes both this cookbook and food from it. The layout, accompanying text and color photos are just fabulous, showing the history of Ann and her family moving to the Chateau in the French Burgundy area, and the subsequent game, produce and food products of the area which she utilizes in her cooking, in her cooking school and for these recipes.
Each recipe is given after its introduction into Ann's life, and this is just so unique in the delightful manner that she presents it. Just a sampling of such: Gratin of Potatoes with Bacon and Cream (and Monsieru Milbert's potatoes); Poached Figs with Pistachio Frangipane (and Madame Andrea's discovery of "blindness" in fig trees); Poached Trout in White Wine with Spinach (and her fisherman/carpenter foriend Henri); Goat Cheese Puffs (and their accompanying Chablis from Laroche); Crustades of Red Peppers with Goat Cheese (and The Owl's Loft restaurant); and my favorite=Snails with Anise en Croute (and Chef Claude's hunting them in the woods); Whole Tangerine Souffle (which is how I discovered this wonderful lady, seeing her do this with Martha Stewart).
Will now want to sample some of her other cookbooks which the other reviewers rave about as well.
Potatoes.......2001-03-01
The creamy potatoes with bacon (near the front of the book) is the best potato dish I have ever eaten. I served it at a dinner party recently and the comment was: "awesome". Also, recently I had the twice baked spinach omelet except mine was made with gruyere cheese only, no spinach. It was cooked one day and re-cooked the next. It was fabulous and it is great to know that it can be made ahead. I love Anne Willan!!
A must have!!!.......2001-02-12
This book is a great example of why the Internet recipe sites will never replace cookbooks. Nowhere can you find such beautiful pictures, and wonderful recipes as this book. Ms. Willan has written a meticulously researched cookbook that is just as much at home on the coffee table as it is on the kitchen counter.
I must respectfully disagree with a previous reviewers comments. The "Gateau le Feÿ" does work exactly as written. I've created this beautiful dish a couple of times now with no problem. I could see how this might not turn out if your oven temperature is incorrect, so it might be a good idea to test your oven with an oven thermometer prior to starting this dish. As for the point to wait until they do a new printing with corrections, it should be noted that if there were corrections to be made, you'd think that Ms Willan would have done so when she appeared on Martha Stewart the first week of February 2001, and made this dish, just as it is written.
Traditional beef bourguignon.......2001-01-02
Served traditional beef bourguignon to 16 people for New Year's Eve dinner last night using the recipe on pages 26-27 of this book.
The recipe is a bit complicated because of all the separations (liquid, meat, vegetables), and you definitely need to plan in advance, but the results were superb. None of our guests had ever had this dish with as much flavor as this version, so it was a big success.
I used top sirloin, marinated in an inexpensive Cotes du Rhone for two days (yes - two days), browned the beef (big job since I just about doubled the recipe) one evening, and then simmered it in the oven at 300 degrees F the next morning. After letting it cool a bit, I put it in the refrigerator for two days (yes - two days), and then reheated it before our guests arrived.
Did I mention the flavor was wonderful? And since I made a ton of it, we'll be able to have it now and again as we take frozen portions out of the freezer.
Be sure to make lots - if a recipe is as time-consuming as this is to make, you'll want to have a lot of it that you can later just warm up if you want to.
Average customer rating:
- Manifique, c'est marveloux!
- Manifique, c'est marveloux!
- The Heart of Burgundy: A Portrait of the French Countryside
|
The Heart of Burgundy: A Portrait of French Wine Country
Andy Katz
Manufacturer: Simon & Schuster Books
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ASIN: 0684845954 |
Book Description
Burgundy came into its own during the Middle Ages, with the flourishing of the Catholic Church, and more specifically under the Benedictine order of Cluny. These monks were renowned for their religious enthusiasm, work ethic, spartan lifestyle, and adherence to physically exhausting hard labor. This philosophy apparently led to the Cistercians' decision to cultivate the poor, infertile, rocky soil of what today is known as the Côte d'Or.
From the introduction by Robert M. Parker, Jr.
The Heart of Burgundy focuses a wide lens on a little region in the French countryside Burgundy begins about seventy-five miles south of Paris and stretches down through the Côte d'Or, Côte Chalonnaise, Mâconnais, and Beaujolais in a skinny and wavy line more than two hundred miles long. The decision by the Cistercians to cultivate its soil, which Robert Parker mentions above, was a monumental one, for today the chief products of Burgundy are Pinot Noir, Beaujolais, Chablis, and Pouilly-Fuissé, and it is home to one of the most famous vineyards in the world, the Domaine de la Romanée-Conti. While the Burgundy region is not the largest in acreage, or even in wine production, its yearly wine auction held at the Hospices de Beaune is an indication of where prices will be set for France's entire vintage. That means that at a certain time of year all of France, indeed all the world, can become fixated on this otherwise sleepy agricultural area.
Because it stretches north to south, Burgundy is one of the most eclectic regions in terms of climate and terrain, providing Andy Katz with many interesting and beautiful photo opportunities. The emphasis of the photos in The Heart of Burgundy is not only on the grapes, vines, and vineyards but also on the unique and beautiful land that produces the wine and the culture from which it stems. The landscape and light, which are full of variety and seem to constantly shift and change, are two of the more alluring factors of this region, and these are fully illustrated in Andy Katz's photographs, with their brilliant clarity, vibrant color, and depth of focus.
To round out this view of Burgundy, Robert M. Parker, Jr., contributes an introduction to the region that only someone with his level of experience could. As author and publisher of The Wine Advocate, he has been exploring the wine country of France for twenty years, visiting each château and domaine, drinking in the wine, culture, and landscape. He understands the unpredictably harsh weather of Burgundy, the clay/lime stone soil that runs through the pastoral, rolling hills, and the identity and character of the people and their wines. Together, in words and pictures, Parker and Katz demonstrate an understanding of the heart of Burgundy and celebrate the beauty of the French countryside.
Customer Reviews:
Manifique, c'est marveloux!.......2004-02-26
Every picture is astoundingly beautiful! I find myself turning back to it whenever I need an escape. When friends come over and pick up the book they are mesmerized and usually end up purchasing it. Five stars is not enough!
I also own A Portrait of Napa and Sonoma another photography book by Andy Katz. It is equally as wonderful as The Heart of Burgundy, if you can find it. I could not locate it on this website.
Manifique, c'est marveloux!.......2004-02-26
Every picture is astoundingly beautiful! I find myself turning back to it whenever I need an escape. When friends come over and pick up the book they are mesmerized and usually end up purchasing it. Five stars is not enough!
I also own A Portrait of Napa and Sonoma another photography book by Andy Katz. It is equally as wonderful as The Heart of Burgundy, if you can find it. I could not locate it on this website.
The Heart of Burgundy: A Portrait of the French Countryside.......2000-04-10
Readers who enjoy fine photography will appreciate the creatively composed and highly crafted photographs from the Burgundy region. Some viewers may find that the page binding cuts in double page prints tend to diminish the quality of those shots. As art should be, the subjects are personal selections of the photographer. The subjects tend to center on vines, leaves, and related compositions. Similarly, the brief introduction (five pages) outlines geological and political factors which influenced the vineyards of Burgundy. Potential travelers to Burgundy will not find this book especially informative and will do well to seek guide books for the region. Likewise, persons seeking information about the wines of Burgundy will do well to seek a reference on specifics of wines and vineyards. This rather is a book for visual entertainment.
Book Description
In the summer of 1999, Erasmus Kloman and his family chartered a barge and piloted it along the lovely Burgundy and Nivernais canals in France. In "Barging in Burgundy" Mr. Kloman combines a narrative travelogue with practical how-to-do-it instructions. He tells readers what they need to know about taking a barge trip -- including how to determine which barge company to procure, what supplies to bring on board, and how to maneuver the locks encountered on the trip. At the same time, he lyrically describes the romance of travel in Burgundy, its remarkable history, breathtaking architecture, its wines and hearty cuisines. Also included are a list of sites worth a visit, restaurants, emergency numbers, and recipes from the region. This is a wonderful resource guide for adventurous travelers contemplating a barge trip or readers who just want to vicariously experience the beauty and tranquility of a barge trip through the French countryside.
Customer Reviews:
Not Really A Travel Book........2003-08-30
I guess I should've read the other review more closely...
I was expecting a book that talked a lot about barging, with a little bit about history and food/wine. Instead, I got page after page of history and recipes and wine, and barely a mention of either the practicalities (how to rent a barge, navigate a lock, travel through France if you don't speak much French...) or realities (what life is like spending a week on a small boat with 6 other people!) of a barge trip.
The emphasis was most definitely on the 'wining and dining' part of the title, NOT the 'bare boat barging' part.
This one is going back.
Bare Barging in Burgundy:Boating, Exploring, Wining & Dining.......2001-05-02
I bought this book because I have been day dreaming about taking a barging vacation. I would recommend this book for anyone considering renting a barge in France, but has no knowledge of the subject. The book is a great starting point, touching on the basics of barging, without going into too much detail. The reader will get a general idea of what barging is like from the author's one chapter description of his weeklong journey. Although the book is small (a little over 100 pages), it "touches" on the history, places of interest, and the food and wine of Burgundy. It is a great little travel book that really gives you the feeling of France. If the author succeeded in "whetting your appetite" for more information on France (no pun, intended) he does provide a lot of references for further reading.
Customer Reviews:
A unique book for a unique wine.......2000-07-09
Romanee Conti, the wine, is a myth. Most wine lovers have never drunk it and will probably never have the chance to drink it. 6,000 bottles only are produced annually and sold at such a high price that it is really not affordable to most of us. This is not a sufficient reason not to be fascinated by the history of the wine and not to read Romanee Conti, the book. Richard Olney describes absolutely everything you want to know about the Domaine, the vineyards and the wine. Of course, nobody can expect to remember all the details, which are given by Olney. This is not the point of the book. Since the Middle Age, a small piece of land in Burgundy has constantly produced one of the best wines on earth. Olney introduces the reader to the myth. This is a masterpiece that all wine enthusiasts should have in their library. Dreaming and discovering small things about wine is a pleasure for those who love wines. Imagine that one day you have the opportunity to drink a glass of Romanee Conti. You will then be more than happy to have read this book!
Book Description
An exciting addition to the Classic Wine Library! Internationally renowned Burgundy expert Anthony Hanson, a Master of Wine and the head of Christie’s Wine Department, explores in detail the appellations of Chablis, Beaujolais, and Greater Burgundy—including the Mâconnais and Côte Chalonnais. He considers recent developments in what is widely recognized as one of the world’s foremost wine regions and provides essential reference to the myriad top producers and merchants and their wines. Hanson proffers in-depth information on the complex wine laws, the wide variety of styles produced, and the top vintages—as well as seven maps of the wine-producing areas.
Book Description
In this definitive guide to Burgundy’s 100 appellations, its complex wine laws, and innumerable growers and merchants, expert Anthony Hanson gives critical insight into the region’s possible pitfalls, its key improvements, and greatest bottles.
Customer Reviews:
Burgundy.......2007-05-13
I found the information, the review, the opinion of this book is not that useful, because the information content is out of date. An updated version will be helpful.
The best Burgundy book for the general aspects of the region.......1998-04-20
Mr. Hanson's coverage of the producers is both shallow and too biased on his accidental trade relations. His appellations survey is as adequate as almost every other writer's. But his in-depth general chapter (which IMHO could and should be published as a 300 pages book of its own) is without parallel! Simply a must for any Burgundy lover and for anyone seriously interested in this intricate wine region.
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Côte D'Or: A Celebration of the Great Wines of Burgundy
Mitchell Beazley Classic Wine Library: Burgundy (Classic Wine Library)
Wines of Burgundy (Mitchell Beazley Wine Guides)
The Wines of the Northern Rhône
