- Table View
- List View
Wine Uncorked: My guide to the world of wine
by Fred SirieixHow to select wine for its taste, not its packaging or its price. Knowing the difference between all those bottles on the supermarket shelves will double the pleasure you get from a glass of wine and, with Fred Sirieix as your guide, you'll discover how to get the flavour you want. In Wine Uncorked, Fred decants a career's worth of expertise, revealing how everything from percentage to vintage impacts what ends up in your glass, how to decipher a label and the optimum temperatures for serving. He then takes you on a tour of the regions, showing you how the landscape and climate work their magic on the wine produced around the world, highlighting key producers to suit all budgets along the way.If you have ever said, 'I wish I knew more about wine,' this is the book for you.
Wine, Unfiltered: Buying, Drinking, and Sharing Natural Wine
by Katherine ClaryA friendly, charming, and beautifully illustrated introduction to the world of natural wine -- where to buy it, what it tastes like, how to share it, and why it matters.What makes a wine "natural"? And why does it matter? In Wine, Unfiltered, Katherine Clary, author and creator of the Wine Zine, tackles these questions and many more -- like the difference between organic and biodynamic wines, and whether natural varieties really prevent hangovers -- to give readers a holistic picture of the thriving world of natural wine. From grape varietals to legendary vintners to the best way to navigate an unfamiliar wine shop, this accessible, witty book is an irresistible exploration of the cutting edge of wine.Perfect for both natural wine novices and seasoned drinkers, Wine, Unfiltered offers an unpretentious look at what makes natural wine so special. Sections on growing regions, building your own wine cellar, and how to taste a 'living wine' will impart readers with the confidence to finally explain what natural wine is at a party, ask a sommelier a question at a restaurant, or convince a reluctant family member to make the switch from conventional to natural wine. Vital information and nuanced opinions are broken out into digestible bites, alongside bold illustrations, in this essential read for anyone interested in the rapidly expanding world of natural wines.
Winefulness: It's time to stop and smell the rosé
by Amelia LovedayWinefulness is the new mindfulness.Cancel the hot yoga and pick up a cool Pinot Grigio - sometimes all you need is a nice glass of wine. Through the good times and the bad, it's always there to pick you up and it's always got your back. So enjoy this collection of wine wisdom for the soul, and learn to view the world through rosé-tinted glasses.As the old saying goes, where there's a wine there's a way.Includes inspiration such as:- It isn't wise to keep things bottled up - No Champagne, no gain- Life is a Cabernet, after all- Every cloud has a Syrah lining- Do things for the right Rieslings
The Winemaker's Answer Book: Solutions to Every Problem; Answers to Every Question
by Alison CroweWhether you&’re curious about procuring basic equipment or struggling to grasp the finer points of fermentation, Alison Crowe has expert answers to all of your winemaking questions. With straightforward advice on everything from the best way to press fruit to how long you should cellar your wine, Crowe has you covered throughout the entire winemaking process. Packed with encouragement and proven solutions, The Winemaker&’s Answer Book will have even the most bewildered winemaker confidently bottling up batch after batch of delectable homemade wine.
The Wines of Argentina, Chile and Latin America (Mitchell Beazley Classic Wine Library)
by Christopher FieldenAfter Europe, Latin America is one of the major wine producing areas of the world, yet very little has been written about its wines. This title follows the transformation of winemaking in these countries, examines in detail each of the wine-growing areas, and explains how these now extremely popular wines were, until relatively recently, more or less unknown. There are details of more than 230 producers, from Peru to Cuba, with insight into the challenges faced by some of the lesser known countries and regions. It also explains the role of other internationally respected wine names such as Torres, Mondavi and Rolland.
The Wines of Canada (MItchell Beazley Classic Wine Library)
by John SchreinerWritten by an award-winning writer, this is a reference to Canada's wine-producing regions, the grape varieties, producers, and their wines. The core of the book includes comprehensive details of the estates, as well as information about exciting projects and a discussion on developments in Canada's wine industry. The book also covers the range of internationally recognized Icewines.
The Wines of Chile (Mitchell Beazley Classic Wine Library)
by Peter RichardsRegion by region, award-winning writer, Peter Richards takes us through all of Chile's many winemaking areas. Starting with the history of Chile and its wine industry, the work includes details on the country's diversity of terroirs, the range of wine styles available, and the variety of winemaking techniques in use, plus a topical discussion of recent developments. Full details of all the leading producers and their top wines form the core of this book.
Wines of Eastern North America: From Prohibition to the Present—A History and Desk Reference
by Hudson CattellIn 1975 there were 125 wineries in eastern North America. By 2013 there were more than 2,400. How and why the eastern United States and Canada became a major wine region of the world is the subject of this history. Unlike winemakers in California with its Mediterranean climate, the pioneers who founded the industry after Prohibition—1933 in the United States and 1927 in Ontario—had to overcome natural obstacles such as subzero cold in winter and high humidity in the summer that favored diseases devastating to grapevines. Enologists and viticulturists at Eastern research stations began to find grapevine varieties that could survive in the East and make world-class wines. These pioneers were followed by an increasing number of dedicated growers and winemakers who fought in each of their states to get laws dating back to Prohibition changed so that an industry could begin.Hudson Cattell, a leading authority on the wines of the East, in this book presents a comprehensive history of the growth of the industry from Prohibition to today. He draws on extensive archival research and his more than thirty-five years as a wine journalist specializing in the grape and wine industry of the wines of eastern North America. The second section of the book adds detail to the history in the form of multiple appendixes that can be referred to time and again. Included here is information on the origin of grapes used for wine in the East, the crosses used in developing the French hybrids and other varieties, how the grapes were named, and the types of wines made in the East and when. Cattell also provides a state-by-state history of the earliest wineries that led the way.
The Wines of Hungary (Mitchell Beazley Classic Wine Library)
by Alex LiddellThis reference to the 22 wine regions of Hungary shows how this country, with its once-proud wine tradition, reinvented itself after 45 years of communism, during which time the entire structure of grape growing and wine production was changed out of recognition. The author details how Hungary's re-adjustment, which still continues, has progressed through privatization, foreign investment and the dedication of small producers struggling to achieve quality standards in the face of a chronic lack of capital. He covers over 300 wine producers, not only from the famous regions like Tokaj and Villany, where significant progress has been made, but also from the lesser-known and as yet underdeveloped regions that suggest the potential to make world-class wines. There are detailed profiles of the leading producers, with assessments of their wines, plus maps detailing the key wine areas.
The Wines of Spain (Mitchell Beazley Classic Wine Library)
by Julian JeffsThe transformation of the Spanish wine industry over the last 20 years has been astonishing. From a state of very considerable decay it has re-invented itself with great vigour and style. Four decades ago such reputation as the wines of Spain had rested on the declining quality of Sherry and the occasional majestic Rioja towering above the surrounding sea of mediocre, oxidised table wines. "How things have changed!" exclaims Julian Jeffs in the introduction to his valuable The Wines of Spain, the latest addition to Faber and Faber's series of wine books. Over the course of two years Jeffs put in a great deal of intensive research in Spain, travelling the length and breadth of the country, visiting growers and tasting their wines. The effort has paid off in a wealth of engrossing detail.The volume is organised into sections dealing with the main provinces or geographical regions--Aragon, Catalunya, Andalucia and so on--then within those by the individual Denominacion de Origen (DO). Within each DO the leading or most interesting bodegas are profiled, allowing Jeffs to build up a cumulative portrait of the regional characters. Especially evocative are the portions of the book dealing with the ancient and distinguished Sherry houses in Andalucia, many of them of course founded in the 18th or 19th centuries by British or Irish merchants. The account of the great Bodegas Vega Sicilia in Castilla is emblematic of the progress of the entire Spanish wine industry: Producing some of the world's finest wine up to the 1920s, it fell into poor practices and the quality and reliability of the wine suffered badly. Under the modernising current owners the wine has regained its former reputation. According to Julian Jeffs, Vega Sicilia "is on a Wagnerian scale, with all that master's subtlety and complexity." --Robin Davidson --This text refers to an out of print or unavailable edition of this title.
The Wines of the Napa Valley (MItchell Beazley Classic Wine Library)
by Larry WalkerCalifornia-based wine expert Larry Walker offers indepth reference on the wines of one of the world's most prominent wine-producing regions, the Napa Valley. He explores the history of this region and gives a full description of the grape varieties, viticulture, and winemaking techiques, and recommends vintages to look out for. He also details the top producers and their wines, and includes a topical discussion on recent wine developments in this region.
The Wines of the South of France: From Banyuls To St. Raphael (Mitchell Beazley Classic Wine Library)
by Rosemary GeorgeKnown traditionally for its dramatic landscapes, the South of France is becoming one of the most vibrant and exciting of French vineyard areas. Every key wine area is covered from Banyuls on the Spanish border to the island of Corsica. The key wine producers and their wines are featured, with details of the regions, laws and grape varieties. The author reveals the fascinating developments in the vineyards and the cellars throughout this region's many wine-producing locations and how new appellations are more regularly rewarded here than in any other wine region in France.
Winner! Winner! Chicken Dinner: 50 Winning Ways to Cook It Up!
by Stacie BillisWith this cookbook on your kitchen counter, you&’ll prepare delicious chicken suppers with confidence and ease. Author Stacie Billis&’ light, funny, and instructional tone takes the intimidation factor out of working with chicken, whether you&’re breaking down a bird or roasting it whole. Each chapter is chock-full of tips and tricks that use a wide range of techniques, from braising and roasting to grilling, slow cooking, and sheet-pan cooking, and all fifty recipes focus on tender meat infused with flavor. Keep roasted chicken classic, or give it pizzazz with the addition of a savory compound butter. Get perfectly crispy tenders without frying or give fajitas with lime crema the sheetpan treatment for easy prep (and cleanup). Other favorite recipes include Chicken Thighs with Maple–Cider Vinegar Glaze and Fennel-Apple Slaw, Sheet Pan Shawarma, Chicken Parmesan Meatballs, Green and White Chicken Chili, Peachy Sriracha Sticky Wings, and Pineapple Chicken Salad with Green Beans and Toasted Coconut. With colorful photographs of every recipe providing ample inspiration, Winner! Winner Chicken Dinner will help you master the classics and discover new favorites for every occasion, from a casual dinner party to a backyard cookout. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
Winning a Losing Battle: From 41 Stone to a New Life
by Gary Kirwan'Gary Kirwan is inspirational. He talks the talk and walks the walk. You'll be impressed by Gary's determination, discipline and downright doggedness in his attempt to achieve his weight-loss goal.' Ray D'Arcy In January 2011 Limerick man Gary Kirwan was morbidly obese, so heavy that no domestic scales would take his weight. In desperation, he contacted The Ray D'Arcy Show's 'Fix it Friday' slot looking for a scales that could measure his exact weight and was weighed live on air; the verdict was worse than he ever imagined - 41 stone 3 pounds. He was devastated, but decided that this was the first day of the rest of his life … This is the story of Gary's dramatic journey from the beginnings of his obesity problem in childhood and the isolation and depression when he was at his heaviest, to taking control and becoming a new person. Today, he's outgoing, happy and loves life; he has even completed marathons and triathlons. Gary's transformation has gripped the nation, and he's determined to help other overweight people take control and find a whole new happy healthy life. Read Gary's weight-loss diary: his ups and downs, the determination to succeed, and the family and friends who, once he decided to make a change, supported him all the way. Get tips and expert advice from Gary's trainer and nutritionist to and learn how to lose weight and feel great …
Winning Recipes: For Every Day
by Natalie ColemanNatalie Coleman won MasterChef 2013 with a Scotch egg, and ever since she's been showcasing the same fresh, fun, down-to-earth cooking that made her a star. Now, she shows you how to do it too, guiding you through easy techniques and mouth-watering recipes that are the secret to her fantastic food. With chapters on grilling, baking and frying, as well as freezing, preserving, salt-baking and cooking in a bag, Natalie proves that great food is built on easy, reliable techniques that produce impressive, enviable results every time. Natalie's recipes include: Jerk Chicken; Homemade Salt Beef; Nan's Famous Corned Beef Pie; Confit Duck with Pomegranate Salad; Green Peppercorn Squid; Aubergine Bhajis; Salt-baked Pil Pil Prawns; Pimms Lollipops; Basil Ice Cream with Pink Peppercorn Strawberries; Orange Olive Oil Cake; and, of course, her trademark Scotch Eggs, including chorizo and mackerel variations.
Winter Drinks
by Ryland Peters & SmallThis comforting collection of over 75 recipes for warming drinks will carry you through the cold days and darker nights of the winter.
Winter Warmers: 60 Cosy Cocktails For Autumn And Winter
by Jassy Davis60 delicious cocktails for crisp autumn and cosy winter, all beautifully bundled up in a lavishly illustrated cocktail gift book
Winter Wellness: Nourishing recipes to keep you healthy when it's cold
by Rachel de Thample'I love the winter months and I love Rachel de Thample's serious engagement with food as a way to living with connection and pleasure' Sheila Dillon--This book is a cordial invitation for you to embrace the essential transition of a winter wind-down.Winter Wellness empowers us with inspiring recipes and simple tips to support our immune system and mental health through the colder months, and makes it feel like a huge treat in doing so. Delving into the wisdom of using herbs and spices to boost our health, winter produce, easy ferments and nutritious homemade condiments that make meals a doddle, she offers recipes packed full of their delicious goodness.There are broths and soups, such as a dandelion and burdock ramen and parsnip toddy,easy-to-digest one-dish dinners like carrot miso mac,energising breakfasts such as banana bread blinis and tahini porridge, teas and tonics like homemade bitters and a night-time nutmeg nog, healthy treats like miso and pear mousse and orange and ginger date cake, and store-cupboard remedies including black garlic teriyaki and rhubarb pickled ginger.Winter Wellness brings warmth and joy to the coldest season, with delightful recipes and fresh insight to help inspire pause, reflection and nourishment at the time of year we need it most.
Winter Wellness: Nourishing recipes to keep you healthy when it's cold
by Rachel de Thample'I love the winter months and I love Rachel de Thample's serious engagement with food as a way to living with connection and pleasure' Sheila Dillon--This book is a cordial invitation for you to embrace the essential transition of a winter wind-down.Winter Wellness empowers us with inspiring recipes and simple tips to support our immune system and mental health through the colder months, and makes it feel like a huge treat in doing so. Delving into the wisdom of using herbs and spices to boost our health, winter produce, easy ferments and nutritious homemade condiments that make meals a doddle, she offers recipes packed full of their delicious goodness.There are broths and soups, such as a dandelion and burdock ramen and parsnip toddy,easy-to-digest one-dish dinners like carrot miso mac,energising breakfasts such as banana bread blinis and tahini porridge, teas and tonics like homemade bitters and a night-time nutmeg nog, healthy treats like miso and pear mousse and orange and ginger date cake, and store-cupboard remedies including black garlic teriyaki and rhubarb pickled ginger.Winter Wellness brings warmth and joy to the coldest season, with delightful recipes and fresh insight to help inspire pause, reflection and nourishment at the time of year we need it most.
Wired to Eat: How to Rewire Your Appetite and Lose Weight for Good
by Robb Wolf'GROUNDBREAKING' The TimesNEW YORK TIMES BESTSELLER - One month to reset your metabolism for lasting fat loss - One week to discover the carbs that are right for you- With weekly shopping lists and over 70 fully-anglicised recipes In WIRED TO EAT, superstar US diet expert, Paleo sensation and New York Times bestselling author of THE PALEO SOLUTION Robb Wolf will show you how to change your eating habits for good, tailor your diet to fit your personal needs and shed weight fast – and never put it back on!'A landmark guide for regaining and maintaining health.'David Perlmutter, MD, author of #1 New York Times bestseller, Grain Brain'You're not crazy, weak, or lacking willpower... it's the food! Wired to Eat digs into the science to show you how the "healthy" foods you've been eating are keeping you sick, tired, and overweight, and provides an effective, easy-to-follow action plan to help you look, feel, and live your best."'Melissa Hartwig, New York Times bestselling author and Whole30 co-founder 'Wired to Eat is a scientifically sound and very easy-to-understand road map to optimal health. Robb Wolf presents clear, concise tools and strategies you can use to lose weight, control blood sugar and inflammation, and customize your diet. I highly recommend this groundbreaking program for anyone who has struggled with weight or health issues or who simply wants to get to the next level of well-being.'Mark Sisson, author of The Primal Blueprint 'A cutting edge view that goes way beyond paleo and proves that resetting your metabolism is not about which foods you eat, it's about how your body responds to those foods. Robb Wolf offers readers an easy to follow, personal solution of how they can work with their bodies to finally find the foods that are right for them in order to achieve the optimal health they desire.'Amy Myers, MD, New York Times bestselling author of The Thyroid Connection and The Autoimmune Solution
The Witcher Official Cookbook: 80 mouth-watering recipes from across The Continent
by Anita Sarna Karolina KrupeckaTake a culinary journey through the fantastical world of The Witcher with thoughtfully imagined, flavorful recipes inspired by The Witcher's expansive settings, characters, and lore. In this beautifully photographed cookbook, Anita Sarna and Karolina Krupecka, the creators of fan-favorite food blogs Nerds' Kitchen and Witcher Kitchen, share their meticulously-researched, immersive recipes that give fans a taste of the distinct flavors a witcher might sample as he travels the countryside in search of monsters to slay and coin to earn.These dishes celebrate local and seasonal ingredients while adding unique twists that form a culinary map of the Continent and beyond. Warm up over a bowl of fragrant stew or juicy baked fruit from the namesake trees of White Orchard; end a hard journey to Velen with a hearty, rustic meal at the local tavern; enjoy an aromatic snack as you stroll the markets of Oxenfurt; sample dishes from near and far in the diverse port city of Novigrad; dine on freshly-caught fish and mulled drinks on the islands of Skellige; feast on rich dishes in the sun-drenched climates of Toussaint and Beauclair; or forage on the perilous road to Kaer Morhen to learn the edible secrets of the witcher's keep. Transport your kitchen to another world with the tempting scents and flavors in The Witcher Official Cookbook. CD PROJEKT(R), The Witcher(R) are registered trademarks of CD PROJEKT Capital Group. The Witcher game (c) CD PROJEKT S.A. Developed by CD PROJEKT S.A. All rights reserved. The Witcher game is set in the universe created by Andrzej Sapkowski in his series of books. All other copyrights and trademarks are the property of their respective owners.
With Alcohol Anything is Popsicle: 60 Frozen Cocktails
by Jassy DavisBoozy ice lollies you can make at home.
With Bold Knife And Fork (Virago Modern Classics)
by M.F.K. Fisher Prue LeithIn one of her most celebrated books, the doyenne of food writers offers us more than 140 of her favourite and most famous recipes. Here are dishes for every course of every meal - from 'Teasers and Titbits', through 'Some Seeds of this Planet' to 'A Plethora of Puddings'. Whether simple or esoteric, all are served with an inimitable mixture of wit, anecdote and practicality.
With The Fire On High (PDF)
by Elizabeth AcevedoEver since she got pregnant freshman year, Emoni Santiago has been doing what has to be done for her daughter and her abuela. The one place she can let all that go is in the kitchen, where she adds a little something magical to everything she cooks, turning her food into straight-up goodness. She dreams of working as a chef after she graduates, but knows that is impossible. But once Emoni starts cooking, her only choice is to let her talent break free. -- Adapted from jacket.
WJEC/CBAC Hospitality and Catering for GCSE
by Gardiner Judy|Housley, JacquiCompletely revised and updated for WJEC's new courses in GCSE Hospitality and Catering, this book is designed to support students throughout their study, coursework preparation and revision for final exams. The book is packed with all the information that students will need for the course and has been expanded to provide more knowledge in some key areas.nbsp;All the information is presented in a colourful, uncomplicated and concise fashion. It is illustrated with photos and cartoons throughout, bringing the subject alive, as well as hands-on activities and revision questions to ensure your students are suitably prepared for the course. Additional information on topics including job roles, customer care, environmental issues and healthy eating guidelines. Assessment advice that reflects the new specifications. Exemplar exam questions and answers with exam advice written by experienced examiners who understand exactly what students need to succeed. The first book available for GCSE Hospitality and Catering (Single and Double Award). An ideal resource to support BTEC First in Hospitality and the new Diploma in Hospitality.