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

A history of the landmark case of James Earl Gideon's fightfor the right to legal counsel. Notes, table of cases, index. Theclassic backlist bestseller. More than 800,000 sold since its firstpub date of 1964.

一个古怪，精美的照片收集美味和创意北欧烘焙食谱的灵感来自大自然。 从丹麦的hygge（或 舒适度 ）概念到瑞典的fika（或 咖啡休息时间 ），谈到享受生活中的美好事物，北欧国家倾向于*好地了解。贝克兰透露，甜点也不例外。由着名Instagram客户背后的挪威平面设计师，面包师和摄影师Marit Hovland撰写，这本美丽的食谱书是对我们周围世界的美妙创意和美味致敬，让喜爱烘焙的爱好者，手工制作，自然，和所有事情斯堪的纳维亚。 凭借50个诱人的甜点食谱和140张令人惊叹的彩色照片，贝克兰和眼霜一样，对眼睛来说也是一种享受。专注于纯度，季节和品质，Hovland提供更甜美，更有趣的方式，迎合像Magnus Nilsson这样的厨师喜欢的新北欧烹饪潮流。她的每一个烹饪创作都体现了 灵感随处可见 的信念，这些创意复制了自然界*引人注目的方面。从巧克力海贝壳到可

Product Details 基本信息 ISBN-13 书号 9780804185592 Author 作者 Thorisson, Mimi Pages Number 页数 304页 Publisher 出版社 Clarkson Potter Publishers Publication Date 出版日期 2014年10月28日 Product Dimensions 商品尺寸 16开 Shipping Weight 商品重量 566g Language 语种 ENG Book Contents 内容简介 With beguiling recipes and sumptuous photography, "A Kitchen in France" transports readers to the French countryside and marks the debut of a captivating new voice in cooking. When Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Medoc, she did not quite know what was in store for them. She found wonderful ingredients--from local farmers and the neighboring woods--and, most important, time to cook. Her cookbook chronicles the family's seasonal meals and life in an old farmhouse, all photographed by her husband, Oddur. Mimi's convivial recipes--such as Roast Chicken with Herbs and Creme Fraic

Coffee has never been better, ormore interesting, than it is today. Coffee producers have access tomore varieties and techniques than ever before and we, asconsumers, can share in that expertise to make sure the coffee wedrink is the best we can find. Where coffee comes from, how it washarvested, the roasting process and the water used to make the breware just a few of the factors that influence the taste of what wedrink. Champion barista and coffee roaster James Hoffmann examinesthese key factors, looking at varieties of coffee, the influence ofterroir, how it is harvested and processed, the roasting methodsused, through to the way in which the beans are brewed. Country bycountry - from Bolivia to Zambia - he then identifies keycharacteristics and the methods that determine the quality of thatcountry's output. Along the way we learn about everything from thedevelopment of the espresso machine, to why strength guides onsupermarket coffee are really not good news. This is the first bookto chart the coffe

Here is the first book all the great sauces of practical,workable system. Raymond Sokolov, the widely admired former FoodEditor of The first to point out that the hitherto mysterioussaucier's art, as practiced by the best restaurant chefs, is basedon what amounts to an elegant "fast food" technique. And this iswhat he demonstrates in his unique, useful, and witty book: -- How to prepare, at your leisure, the three fundamental classicsauces (the "mother" sauces from which all others evolve: Brown,White, and Fish Veloute)... -- How to freeze them in one-meal-size containers, ready for useat a moment's notice... -- How to transform any of these basic put-away sauces, quicklyand easily, into the exact ones that French chefs are famous forand serve in the finest restaurants... -- How to prepare the classic dish for which each sauce istraditionally used, with suggestions for enhancing simpler fare(the recipes run the gamut from Duckling a la Bigarade to PoachedEggs Petit-Duc -- that i

From the legendary editor who helped shape modern cookbookpublishing-one of the food world's most admired figures-comes thisevocative and inspiring memoir. Living in Paris after World War II, Jones broke free of blandAmerican food and reveled in everyday French culinary delights. Onreturning to the States she published Julia Child's Mastering theArt of French Cooking. The rest is publishing and gastronomichistory. A new world now opened up to Jones as she discovered, withher husband Evan, the delights of American food, publishing some ofthe premier culinary luminaries of the twentieth century: fromJulia Child, James Beard, and M.F.K. Fisher to Claudia Roden, EdnaLewis, and Lidia Bastianich. Here also are fifty of Jones'sfavorite recipes collected over a lifetime of cooking-each with itsown story and special tips. The Tenth Muse is an absolutelycharming memoir by a woman who was present at the creation of theAmerican food revolution and played a pivotal role in shapingit.

On the heels of his acclaimed vegan nutrition guide, Thrive,professional Ironman triathlete Brendan Brazier presents his owneasy-to-apply system for total health and fitness, complete withdetailed exercises and photos. Thrive Fitness explains how to gainmaximum results in minimal time. Whether you’re a time-crunchedbeginner or an experienced athlete, Thrive Fitness will help yousculpt strong, lean muscles; enhance the quality of your sleep;reduce body fat; minimize your risk of disease; increase energy;sharpen mental clarity; cut sugar cravings; and prevent sportsinjuries. Thrive Fitness also features: A complete 6-week workoutplan and training log Illustrated exercises with step-by-stepinstructions Benefits and usage of the top 15 foods to fuelworkouts 30 vegan, performance-enhancing recipes Strategies toboost creativity, productivity, and mental sharpness

Starred Review. Turning the offices of National Public Radio into a sugar-dusted gastrolab, NPR producer Gray (of the news program All Things Considered) spent a year testing cake recipes on coworkers to find the most satisfying among them. The result is this eclectic but cohesive cookbook, with a gentle learning curve especially useful for novices. An untrained pastry chef herself, Gray begins with a basic, lemon-glazed sour cream pound cake (which she calls the "Man Catcher") that introduces several key baking techniques: creaming the butter and sugar, incorporating eggs, beating batter, and lining the pan. She increases the skill level gradually as she goes, moving on to bundt, layer, and fruit cakes, followed by trickier temptations like angel food cake and the spicy, molasses-rich Appalachian Stack Cake. Each recipe comes with the story of its origin, reception, and variants. Readers will spot many bold-faced culinary names like Paula Deen and Ina Garten, but also obscure sources like out-of-print cookbo

The Chamberlain family spent a dozen blissful years in preWorld War II France, with their beloved cook, Clementine, learningthe gustatory pleasures of snail hunting in their backyard andbottling their own wine. When war rumblings sent them scurryingStateside, Clementine refused to be left behind and made a new homefor herself in Marblehead, Massachusetts, where she introduced theinitially suspicious Yankees to the pleasures of la cuisine debonne femme. First published in 1943, Clementine in the Kitchen isa charming portrait of a family of gastronomic adventurers, and amouth-watering collection of more than 170 traditional Frenchrecipes. This Modern Library Food series edition includes a newIntroduction by Jeffrey Steingarten, food critic for Vogue andauthor of The Man Who Ate Everything, winner of the Julia ChildBook Award.

In this completely updated and expanded edition of herinternational bestseller, Jancis Robinson, one of the world's mostrespected wine authorities, offers an engaging introduction to theenjoyment of wine.

"An encyclopedia of cookies. Oh yes. Buttery, chocolaty,fancy, fruity, spicy and nutty cookies fill the pages of this supercute book. It lays flat, too. Love that."--"Bakerella" "A spiral-bound cookbook bursting with more than 50 inspiredcookie recipes, it's set apart by fun extras: funky drawings, tipsand tricks, copious room for recipe notes, andmore."--"Grandparents.com" "All cookie lovers will enjoy preparing and improvising onclassic cookies with this scrumptious cookbook."--"LibraryJournal " "For a decidedly fun, down-to-earth approach to baking, this onecertainly looks the part: a notebook with a kraft paper cover,wire-bound pages, and simple line illustrations. But there's moreto this than looks. While Adimando arms you with the basics,there's the intention and hope that you'll be inspired to createyour own."--"Epicurious " "The Cookiepedia is written in a fresh, friendly style, likehaving a sister or a buddy in the kitchen with you."--"Sacramen