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
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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
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Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food
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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.
Average customer rating:
- Beer, Wine and booze book
- ok,,, but title is misleading
- Fantastic book!
- Great Book
- Great read, all-around fun
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The Alaskan Bootlegger's Bible
Leon W. Kania
Manufacturer: Happy Mountain Publications
ProductGroup: Book
Binding: Paperback
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The Secrets of Building an Alcohol Producing Still.
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ASIN: 0967452406 |
Book Description
Book Description How to make beer, wine, liqueurs, cider and moonshine whiskey. The author dusts off over 30 years of experience to tell you how it's done. He not only tells how to make darned near any kind of beer, wine, liqueur and whiskey you can imagine, he also tells you how to make the equipment to do it with. Ever wondered how a still is made? There are 8 types illustrated in this book and though it's illegal to build or possess a still, the illustrations are so complete, you could easily do it! This book includes plans and operating instructions from underground moonshiner manuals used in Mid East oil fields. Some are built with components found in most home kitchens. From moonshine, homebrew, wine and liqueur recipes, to stills, make your own cappers, kegs, scales and even a malt factory from an old freezer, it's all here!
Easy to read and humorous, this book entertains you with Alaskan tales and bootlegger's lore while you learn to make everything from beer and blossom wines, to horse turd whiskey and bathtub gin. If you could buy only one "make your own" book for the rest of your life, this is it. It's like getting a whole shelf of books for the price of one!
Customer Reviews:
Beer, Wine and booze book.......2007-09-13
I wanted to like this bokk and I have used it's content many times over and it works. I was a bit dissapointed in the fact the book refers to something like "You can easily make your own yest culture to save money and we will show you how later in the book" forget it you will never find it.
When it comes to recipes on beer even how to malt and make your own gear it is great. For the wine section a lot of very interesting receipes there. For the moonshine, well let's put it like that, there is very few receipes on moonshine, there is a lot of still ideas and they are a good starting point. If you want to just give it a try you should search for "the amazing still" on google and built that first, it takes you 5 minutes to set up and dismantled to no incriminating parts in two minutes, There is little about carbonizing but instead they go the distill 4 times approach, which might be good but it is very time consuming so the most common approach which is carbonizing is not covered at all. So all in all it is a good book on the subject but is lacking a bit information to be a bible really.
ok,,, but title is misleading.......2007-08-06
this is a good resource for a beginner beer or wine maker,,, but is very light on construction and operation of a still for "ethanol".
Fantastic book!.......2007-06-18
This is absolutely the best homebrew, winemaking, and distilling book I've ever read. You can easily tell that the writer has many years of practical experience, from living in remote parts of Alaska, where making your own is the difference between have and have not.
The recipes are simple, cheap, and natural. You'll save so much money and time. I highly, highly recommend this book.
Great Book.......2007-01-18
What a great book - easy to read but very informative. While I would recommend reading Papazian for beer, the wine and liquor sections are very useful. Unfortunately, primarily covers "thin mash" liquors, which are made with sugar, and is a bit lacking on all-grain. Still, it helps you learn the procedures and concepts behind brewing and distillation from which you can experiment. Contains many recipes for beer, wine, whisky. A good read and introduction to distillation.
Great read, all-around fun.......2007-01-16
On a lark, my wife purchased for me a home brewing kit. Wanting to learn more about the subject, I decided to do some reading. The book's title is what brought me to it, but the content is what kept me reading it. It is funny and practical. It is by no means the decisive authority on home-brew, but its all around nature from real-life experiences makes it a good read. Despite the name, most of the book focuses on home beer and wine making (both legal) with just a little devoted to the theory and possible practical side of home distilling (illegal in the U.S.). As I continue to try out new things in home brewing, I find myself referring back to this book time and time again. If you have a few hours free one afternoon, and are every slightly interested in the subject, I suggest this as a great place to start.
Average customer rating:
- As good as a book around
- Comprehensive scientific overview
|
Wine Science: Principles, Practice, Perception (Food Science and Technology)
Ronald S. Jackson
Manufacturer: Academic Press
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Wine Tasting: A Professional Handbook (A Volume in the Food Science and Technology International Series) (Food Science and Technology)
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ASIN: 012379062X |
Book Description
The second edition of
Wine Science: Principles, Practice, Perception updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria. It also addresses current research in wine consumption as related to health. The many added beautiful color photographs, graphs, and charts help to make the sophisticated techniques described easily understandable. This book is an essential part of a any library.
Key Features
* Univerally appealing to non-technologists and technologists alike
* Includes section on Wine and Health which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration
* Covers sophisticated techniques in a clear, easily understood manner
* Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation
* Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria
* Chapter on recent historical findings regarding the origin of wine and wine making processes
Customer Reviews:
As good as a book around.......1999-12-08
This book covers many principals of viticulture and enology, and does very, very well.
A great companion to either an enologist or viticulturist seeking new points of view, or a great record of principals all in one book
Fantastic...
Comprehensive scientific overview.......1999-11-15
Jackson provides a well-written overview of viticulture and oenology, with academic rigour and a bias towards more recent research. This book was very useful in my studies through the Cape Wine Academy, and I expect it to continue being a useful reference. Make sure to pick up the second edition, it contains significantly more material than the first.
Especially valuable is the clear exposition of complex biological or biochemical processes, which allows excess detail to be ignored while still maintaining readability (rather more useful than trying to fill in the scientific gaps in consumer-oriented books). Meticulously referenced, and good value for the serious student of wine, even at the steep academic-textbook price.
Book Description
7 Weeks to Safe Social Drinking is based on the Drink/Link Moderate Drinking Program which has helped thousands of drinkers to control drinking and drink less since 1988. Over 60% of the drinkers who have completed this program have cut their drinking in half and over 80% have significantly reduced their alcohol consumption! You'll learn to modify your drinking habits and attitudes, overcome alcohol craving, drink less and prevent alcoholism on your own at home - no meetings, belief in a higher power or professional help are required.
First, you define safe social drinking and learn five healthy drinking guidelines. Then, each week you learn new clinically-proven strategies and techniques to help you stay within the guidelines you learned the first week. How to manage drinking desire, pace your drinking, pre-plan for drinking occasions and learn from your slips are all covered. By the end of the program, alcohol is less important to you, you're drinking less and enjoying it more!
Customer Reviews:
Best Book To Improve Drinking Habits!.......2007-07-31
This is the best book I've read about moderate drinking and how to get there.
Most of the time I don't have a problem with alcohol but sometimes it takes
over and I drink too much. I have found the suggestions in this book invaluable,
especially pre-planning my drinking behavior with the tips in the program,
eating while I'm drinking and watching the clock to slow down my drinking.
That's just for starters. Cornett gives lots of tips and also works on your
attitude about alcohol and its importance in your life.
I think this book could change the world and have given it to friends who
drink too much.
Not for hard drinkers.......2007-05-17
The book is well written and includes good guidelines to follow if you are not a serious drinker.
Problem Drinker or Alcoholic? It Doesn't Matter!.......2006-07-04
I don't know if I was a problem drinker or alcoholic. I don't care - I'm not into labels. But I do know I wanted to drink less and become less dependent on alcohol. And 7 Weeks helped me. One message in the book is you've got to take responsibility for your drinking instead of chalking it up to genes or a bad childhood or whatever. Another message is you can change if you want to. And Cornett gives concrete tips to cut down.
Who care if you're a "problem drinker" or "alcoholic"? If you want to drink less and have a healthier relationship with alcohol, 7 Weeks is for you. I'd pay twice the price for this book if I had to do it all over again.
A Winner for Anyone Questioning Their Drinking.......2005-11-30
This book has been a lifesaver for me. For years I enjoyed social drinking without problems, but the last couple of years I've questioned if I was drinking too much. This program showed me how to pace my drinking, how to make a drinking plan in advance before I started drinking(which really worked)and how to stick to my limit fairly easily. It also made alcohol less important to me - a huge step in the right direction to get back on the healthy social drinking path again. I recommend this book to anyone questioning their drinking. It's a straightforward approach to drink less and drink appropriately.
Loved this book!.......2005-08-11
I wish I had discovered this book 10 years ago. It spelled out how to achieve moderate drinking. It was easy to follow and best of all it worked for me! There are only a few books out that cover the subject of changing drinking behavior. One is filled with stats, boring and hard for me to stay interested in. Another one was too general - no specifics to help me manage drinking. 7 Weeks held my interest and gave specific tips to keep alcohol consumption down and to beat problem drinking.
Book Description
Turn to Grossman's Guide to Wines, Beers, and Spirits for quick answers to your questions about any alcoholic beverage and for insights into the history and origins of liquor. Whether you're looking for technical advice or interesting conversation pieces, this resource is sure to meet all of your needs.
Customer Reviews:
Get up to speed on spirits in 600 pages.......2000-09-09
There may be more recent books focused on wine or beer, but this is the most comprehensive guide to alcoholic beverages in general. Tired of listening to a couple of colleagues discussing a subject that I knew nothing about, I read this fascinating book, and soon turned the tables: until I showed them evidence, they simply would not believe that Amaretto was made made from apricot pits rather than almonds! Many other products, like Spanish sherry, have interesting details and histories that I had never suspected. About the organization, roughly one-third is devoted to wines (a chapter per country), one-third to other alcoholic beverages, and one-third to technical advice and appendices on menu-planning, storage, vintages, etc. A highly enjoyable and informative book, very nicely balanced.
Grossman's sets a standard.......2000-01-09
Meant principally as a textbook, _Grossman's_ is nevertheless imminently readable for fun. If you feel awkward in some social situations because you can't comment intelligently on fine drink, this is a good place to start. You'll come away from the book with a working knowledge of:
* world wine regions
* legal definitions of various liquor types
* liquor, beer and wine production
* principles of marketing and purchasing
* beverage service
* proper glassware
* liquor trivia
Certainly, this book lacks a contemporary voice. With an original copyright date of 1940, some of the text has remained unaltered for 60 years. It misses trends in recent American beer production, and doesn't give very complete information about emerging wine producers, such as post-Apartheid South Africa. But at its heart, this is a thoroughly objective textbook which has been written and continuously edited specifically to be brand-neutral. This makes it the pre-eminent textbook for use in a general survey course on liquor service, or an invaluable resource for anyone trying to gain a healthy appreciation for alcohol.
Book Description
Outstanding in breadth and coherence, this definitive review is designed to embrace the entire scope of wine culture, including vine horticulture, winery design, wine processing, wine quality control, wine analysis, and wine marketing.
Winemaking: From Grape Growing to Marketplace, Second Edition, translates current literature and scientific developments into useable knowledge which grape growers, wine makers, wine educators, and wine marketers can apply towards their individual needs and tasks.
Presented in an easy-to-use, step-by-step format, the text guides the reader through the perils and pitfalls, appropriate alternative pathways, and major sources for equipment and materials within the winemaking industry. Throughout the text, pertinent regulations and permits enforced by the U.S. Bureau of Alcohol, Tobacco, and Firearms are outlined. This excellent guide to winemaking will be of use to a wide audience, in particular:
-current and prospective vintners, both commercial and amateur - as an essential guide book in their cellars,
-wine connoisseurs - offers an in-depth understanding of crafting wine,
-professional marketers - provides a solid understanding of the rationale of methodology employed by grape-growers and vintners,
-students - searching for an initial overview of contemporary viticulture.
Among updates and new material the second edition includes information on marketing wines and on the use of computers in viticulture and winemaking.
As a whole, this book is an invaluable source into the elements of viticulture, enology, and marketing wine for both academia and industry. It also serves as a solid foundation from which to advance to more technical levels.
Customer Reviews:
Why is it out of print?.......2000-04-26
As a wine 'amateur' (French meaning - no French person would ever say they were a 'connossieur' of wine, as one can never know it), this book was great in teaching more of the nuts and bolts of the wine biz. Grab this online somewhere - hopefully Amazon.com's out-of-print service - but grab it - it is very interesting.
Excellent book on all aspects of winery business.......1999-04-29
This book touches on all parts of the winemaking business from vineyard costs to winery costs and designs to marketing your wines. It has a good section on analytical testing procedures and 50 pages of charts, tables and conversions that come in handy.
The section on vineyard costs details year by year expenses from start-up through year 7. I also found the feasibility and finance section very helpful in starting up my own winery. The section on government regulations was very helpful in warning any prospective winery owners of what the ATF and state regulators expect. There are plenty of examples of good record keeping that various governments expect you to keep on hand at all times.
Of course this book also has 117 pages of good winemaking details along with good sections on microbiology, winery equipment, barrels and label designs. If this book has any obvious fault it would be that it does not go deep enough into some of these subjects, but then it would be thousands of pages long instead of the 440 pages it is.
An all around great book on winemaking and the rest of the business that goes with a winery and it's operation. This book has lots of good business information in it that I have not seen in any other winemaking book. I recommend it for anyone who not only wants to make great wine but also is serious about starting his own commercial winery.
Poorly written and not worth the money.......1999-03-10
Here is good evidence why Indiana is not a mecca of fine wines. Mr. Vine needs to take a few classes at U.C. Davis or read any of Amerine's books. The faults are too many but he did do a good job by inserting Government Regs and a lot of tables that would be hard for him to screw-up.
Average customer rating:
- Wine tasting for the advanced wine taster
|
Wine Tasting: A Professional Handbook (A Volume in the Food Science and Technology International Series) (Food Science and Technology)
Ronald S. Jackson
Manufacturer: Academic Press
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Wine Science: Principles, Practice, Perception (Food Science and Technology)
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The Taste of Wine: The Art Science of Wine Appreciation, 2nd Edition
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Concepts in Wine Chemistry
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The University Wine Course: A Wine Appreciation Text & Self Tutorial
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Handbook of Enology
ASIN: 012379076X |
Book Description
One of the most respected professionals in the wine industry-Ron Jackson, author of Wine Science (now in its second edition)- covers all practical and theoretical aspects of wine tasting in his new book. It details the basic techniques used by professionals to sense all visual, gustatory, and olfactory wine properties (sight, taste, and smell). It also describes the physiologic, psychologic, and physicochemical origins of sensory perception and discusses wine types to illustrate the characteristic features that distinguish the majority of wines.
A large portion of the book is dedicated to the practical concerns of preparing and performing wine assessments. Readers are instructed in how to differentiate between the various types of wine tastings (each requiring its own design, tasting sheets, training, skill measurement, and analysis). Included is a general overview of the types and sources of wine quality and how wine is most appropriately paired with food. Special features include a flow chart of wine tasting steps, details of errors to avoid, procedures for training and testing sensory skills, sample tasting sheets, original data from 14+ years of training tasters, and numerous tables, charts, and figures.
Key Features
* Modern treatment of all relevant data relative to wine tasting, both professional and personal
* Separates the practical and more technical and theoretical aspects of wine tasting, allowing easy access to people of different interests
* Stresses the explanation and significance of each step in the tasting process, as well as errors to be avoided
* Outlines procedure in the training and testing of sensory skill (professional and personal)
Presents sample tastings designed to teach tasters specific varietal, regional and stylistic types of wines
* Provides examples of tasting results and means for analysis
* Discusses the evolution of cuisine and wines association with food
* Outlines the diversity of wines and the sensory experiences expected with each
* Outlines the nature and origins of wine quality
Illustrative Material:
* Flow Chart of Wine Tasting Steps
* Examples of Tasting Sheets: Hedonic (hierarchy and numerical ranking), Wine Appreciation (blank and complete examples), Quality assessment (general, sparkling, artistic ranking), Sensory Analysis (quality and aroma specific)
* Fragrance Chart (with colored icons)
* Off-odor Chart (with colored icons)
* Color transparency representing standardized wine color terms)
* Color illustrations representing the appearance of wines of different ages
* Warming-cooling chart for bottles of wine (air and ice water)
* Table of aroma descriptors for the major grape varieties (red and white)
* Chart of the warming rate of wine in a glass
* Figure showing the influence of alcohol content on 'tears' formation
* Taster variability to the major tastant and odorants in wine
Customer Reviews:
Wine tasting for the advanced wine taster.......2002-03-21
An amazing work which should be praised to the heavens by those advanced wine tasters who want to better understand what it is they're seeing, smelling, tasting and feeling. And why. Not a book for beginners, this is a carefully structured work of high calibre, right up there with the other landmark winetasting works by Amerine, Baldy, Broadbent, Noble and Peynaud. Every serious wine library should have a copy.
Book Description
In this indispensable reference, Fix applies the practical language of science to the art of brewing.
Customer Reviews:
Not for the homebrewer.......2005-09-29
While jam-packed with technical brewing-related information on the molecular level, the book is virtually useless to the amateur brewer seeking to improve his or her beer. I did not expect instant enlightenment, but I did hope to glean some knowledge of water chemistry, hop utilization, etc. Unfortunately, I am brewing beer, not conducting experiments in a well-equipped laboratory. The prose is somewhat dry and reads like a post-graduate-level lecture. Definitely a chemistry text, and not a brewing text.
Excellent technical coverage.......2003-08-03
This is a fairly technical discussion of the subject of brewing chemistry. It's probably more than your typical home-brewer will want to get into, but if you've got some biochem background, or have read Dr. Lee Janson's Brew Chem 101 book and are looking to read on from there, (or you're a very masochistic home-brewer :-)) this would be the next step to take. It does require a greater knowledge of biochemistry and some math (not too surprising, since Dr. Fix had a Ph.D. in math from Harvard). I note the problems with the citations another reviewer here mentioned, who said Dr. Fix refers to his own work and his other book too often, but I didn't mind that too much. Dr. Fix was certainly a competent professional in both math and brewing chemistry, and he did much important work on his own. The important thing is that this book helps to bridge the gap between the professional manuals of industrial microbiology and brewing chemistry and the professional literature. After completing this book, if you want more information, you'll have to go there, such as:
1. Beer and Wine Production: Analysis, Characterization, and Technological Advances (ACS Symposium, No. 536)
2. Biotechnology of Malting and Brewing by James S. Hough
3. Malting and Brewing Science: Hopped Wort and Beer (Volume 2) by D. E. Briggs, et al
4. Brewing Microbiology by Iain Campbell
5. Methods of Analysis of the American Society of Brewing Chemists, by the American Society Of Brewing Chemists
6. Malting and Brewing Science : Volume 1 (#Y0343)
by Dennis Edward Briggs, James S. Hough
7. Brewing Yeast and Fermentation by Chris Boulton, David Quain
Except for the Brewing Microbiology book by Campbell, all of the above are big, expensive professional volumes, but they represent some of the best technical titles out there.
The book also has a nice introduction summarizing some of the important developments of the last 20 years that have made great improvements in beer, such as the use of modern double pre-evacuation bottle filters to cut down on cold-side oxygenation, the awareness of the staling effects of unsaturated long-chain aldehydes, the realization that hot-side aeration could contribute to this, and the importance of malting and non-enzymatic browning also in this process. These were all important developments that led to the modern low-oxygen brewhouse.
So overall, a very fine discussion of all these issues, and I'd actually give the book 4.5 stars if I could.
Written for the Ph.D Chemistry Major.......2003-06-13
I do not know who this book was written for but it was not the homebrewer. It reads like it was written for the head chemist at Budweiser or a graduate school chemistry course. If you didn't major in chemistry or have been out of school a few years, it reads like a textbook. There is some interesting information in the book but you have to dig it out. Unless you really want to get very technical about the chemical changes during the brewing process, this book has little use for the average brewer.
This book should be an appendix for An Analysis of Brewing.......2001-11-04
Principles of Brewing Science deals with the biology and chemistry of beer. With my background in biochemistry, I was able to enjoy a detailed analysis on the subject. My only negative criticism is George Fix's excessive and sometimes exhaustive references to his own literature. Fix referred to himself about 40 times in this 173 page book. That is almost 1 reference per 4 pages, not to mention the fact that roughly one third of the book is charts and diagrams. What is most disturbing is that his other book, An Analysis of Brewing Techniques, makes numerous references to this book. The reader ends up getting caught in a futile cycle of references between these two books where some of the referred items are redundant. This round-about circle of references boarders on academic dishonesty. Another eyebrow raising issue is a reference Fix attributes to Rabin and Forget, 1998 on page 152. The reference section, however, has no list of Rabin or Forget. In all fairness, this book is the best compilation of the science behind the beer process and is quite informative. But I think it would be better suited as an appendix for his other book.
Excellent - improved over 1st Edition.......2000-01-18
George has cleaned up this edition and offers many more citations and support than in the first edition. The style is scientific, clear and concise. George is not afraid to get into the hard topics. This is an excellent introduction to brewing chemistry throughout the cycle.
Average customer rating:
- Best book on the subject
- Science and winemaking combined
|
The Handbook of Enology: Volume 2, The Chemistry of Wine Stabilisation and Treatments (Handbook of Enology: Microbiology of Wine)
Pascal Ribéreau-Gayon ,
Y. Glories ,
A. Maujean ,
Denis Dubourdieu ,
Pascal Ribereau-Gayon ,
A. Maugean , and
D. Dubourdieu
Manufacturer: John Wiley & Sons
ProductGroup: Book
Binding: Hardcover
Beer
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Winery Technology and Operations:A Handbook for Small Wineries
ASIN: 0471973637 |
Book Description
The transformation of grapes into wine has been the focus of much scientific research for centuries. It was not until the nineteenth century that the role of yeasts in alcoholic fermentation was discovered.
Since this discovery the findings of chemists, biochemists and microbiologists have led to controlled conditions in winemaking, producing more varied and higher quality wines.
The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments to ageing processes in vats and barrels. This book discusses the scientific basics and technological problems of winemaking and the resulting consequences for the practitioner, providing an authoritative and complete reference manual for both the winemaker and the student.
This text will be invaluable to winemakers, students of enology or vinification and chemists interested in winemaking.
Customer Reviews:
Best book on the subject.......2006-01-04
This is a standard reference that everyone involved in winemaking should own. If more wine journalists bought and read these volumes we would not have to see so many myths and misunderstandings in print. My only objection is the high price, making it almost impossible to buy for the amateur wine enthusiast that is interested in wine chemistry.
Science and winemaking combined.......2001-04-20
I am currently working as a enologist in a wine producing company. I am actively involved every day with winemaking as well as wine research. To know the latest research being done on wine is thus very important to me. This book presents the latest research and facts in a scientific way, which should be helpful for both the scientist, winemaker as well as the novice. The wealth of enological knowledge which the French acquired over many years is now also available to the non-French speaking wine community through this book. The different chapters in this book cover a wide field of enology and I can recommend it.
Book Description
"Stafford Beer is undoubtedly among the world's most provocative, creative, and profound thinkers on the subject of management, and he records his thinking with a flair that is unmatched. His writing is as much art as it is science. He is the most viable system I know." Dr Russell L Ackoff, The Institute for Interactive Management, Pennsylvania, USA. "If…anyone can make it [Operations Research] understandably readable and positively interesting it is Stafford Beer…everyone in management… should be grateful to him for using clear and at times elegant English and … even elegant diagrams." The Economist This is the companion volume to Brain of the Firm and addresses the nature of viable systems, those capable of surviving. It does not use the neurophysiological basis elucidated in brain, but develops the same theory from first principles. This book declares that every enterprise is a system, and in particular must be a viable system. Viability is not just a matter of economic solvency; we need laws that govern the capacity of any enterprise to maintain independent existence. The Heart of Enterprise is full of examples (actual, author-generated examples) taken from management practice. "I consistently find that Stafford Beer provides the most useful analytical framework for understanding and managing an enterprise—public or private. Heart of The Enterprise offers a demanding but rewarding exposition of his approach and applications." Sir Douglas Hague. CBE
Customer Reviews:
A profund analysis on the organizational behavior.......2000-06-11
I strongly recommend this book to the people interested in organizational behavior or the dynamics of the organization. It provides a deep phylosophical analysis of the interaction between the process and management. I can also recommend some related titles as Images of Organization (Gareth Morgan) How Many Grapes Went into the Wine (Stafford Beer) as well as other titles by Stafford Beer; this book is part of a series from the same author.
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