Everything you could possibly want to know about wine, in one fully up-to-date A-Z volume!The Oxford Companion to Wine is a uniquely comprehensive and in-depth A-Z reference book on every aspect of wine:more than 4,000 entries covering topics from history through geography, geology, soil science, viticulture, winemaking, packaging, academia, technology, and regulations to people and places, tasting, writing, and the language of wine. The system of cross-references takes the reader from one entry to another, showing how all these topics are interconnected in the fascinating story of wine in its most traditional and modern forms. This new fifth edition, which benefits from the knowledge and experience of over one hundred new contributors, all experts in their field or geographical region, is expanded by 272 new entries, and every existing entry has been reviewed, updated, and polished. The text is more international than ever, written for wine lovers of every persuasion, including those who love wine but want
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这是一篇非同寻常的美食文章，在各方面都非常完美。我无法爱任何不喜欢这本书的人。' - 奈杰拉劳森 当戴安娜 亨利十六岁时，她开始制作一本菜单笔记本（一本用包装纸仔细包裹的练习??本），在那本书中她写下了她想做的饭菜。她把这本书保存了好几年。把菜单放在一起仍然是她*喜欢的烹饪部分。菜单不仅仅是必须在实际水平上工作的菜肴（厨师可以管理的饭菜），他们还必须作为一系列口味继续工作。但他们*特别的地方在于他们可以创造出不同情绪的方式 - 从布列塔尼海边的一个下午到在伊斯坦布尔吃梅齐的闷热夜晚，菜单可以带你去玩。他们是一种探访你从未见过的地方，重游你喜爱的地方并庆祝特定季节的方式。 如何吃桃子包含许多黛安娜*喜欢的菜肴菜单，将带你通过一年和世界各地。 'This is an extraordinary piece of food writing, pitch perfect in every wa
早餐很重要。作为一天中*关键的一餐，本书收集了数百种家庭烹饪食谱，一起观摩全球各地厨房准备的早餐。每个食谱都是简单易懂的，注释提供了该早餐的文化背景和烹饪见解。 无论早餐是甜的还是咸的，经典的还是地方风味的，这里都有:埃及的富尔梅达梅斯(炖蚕豆);墨西哥鸡;中国菠萝面包;美国的烤饼;苏格兰早上卷;还有更多。有来自Reem Kassis, Bill Granger, Jason Hammel, Stephen Harris, Clotilde Dusoulier, Harumi Kurihara, Meera Sodha, Alvin Cailan, Fredrik Berselius和Manoella Buffara的等贡献。 关于作者 艾米丽 伊利斯 米勒(Emily Elyse Miller)是纽约的一名美食作家和烹饪顾问。她曾与VICE、《幸运桃》(Lucky Peach)、《纽约客》(The New Yorker)合作，并在《Vogue》、Refinery29和许多其他出版物上发表过专题文章。她是早餐俱乐部(breakfast club)的创始人，这是一个全球性的活动系列，通过早餐仪式将
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