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Illustrations and text present the techniques used in making Chateau d'Yquem Lur-Saluces, the golden wine reputed to be the best and most expensive in the world
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Richard Olney (1927–1999) was a great American connoisseur of French wine. His articles and books on French cuisine such as Simple French Food and The French Menu Cookbook influenced a generation of American chefs. Pierre Rival, food and wine critic, has published numerous books on French cuisine including Gourmet Restaurant and Bistros of Paris and Gourmet Shops of Paris. Francis Mayeur has served as technical director at Château d’Yquem since 1983. Christian Sarramon’s photographs have been featured in books including Axel Vervoordt: Timeless Interiors, Bordeaux Châteaux, Gourmet Shops of Paris, and Provence Style. Serena Sutcliffe, MW, is head of the international wines department at Sotheby’s and has written numerous books on wineLanguage Notes:
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Book Description DK, 1986. Hardcover. Condition: New. book. Seller Inventory # M0863181805