Exploring Wine: The Culinary Institute of America's Complete Guide to Wines of the World

Kolpan, Steven; Smith, Brian H.; Weiss, Michael A.

ISBN 10: 0442018312 / ISBN 13: 9780442018313

Published by Van Nostrand Reinhold, 1996

About this Item

Minor wear to book, moderate wear to dust jacket. Ex-library - has stickers on spine and first page, stamps that have been blacked out with marker on first page, top page edges and publication page, date due page on first page, number written in pencil on title page - otherwise pages are clean. Dust jacket is laminated in plastic and taped to cover.

Seller Inventory # ABE-1764181902784

Bibliographic Details

• Title: Exploring Wine: The Culinary Institute of America's Complete Guide to Wines of the World
• Publisher: Van Nostrand Reinhold
• Publication Date: 1996
• Language: English
• ISBN 10: 0442018312
• ISBN 13: 9780442018313
• Binding: Hardcover
• Condition: Good
• Dust Jacket Condition: Good
• Dimensions: 22.86W x 3.81H x 29.21D centimeters 22.86 centimeters width by 3.81 centimeters height by 29.21 centimeters depth
• Weight: 2286.106 grams

About this title

Synopsis

Designed for both serious and amateur wine buyers, as well as apsiring culinary professionals, this lively guide demystifies every aspect of wine. It explores wines, country-by-country, and provides excellent coverage on pairing food and wine, how to purchase, store, and serve wine. Also includes chapters on wine management, wine list development, and wine marketing. Illustrations throughout.

Reviews

Why another wine book? First, this one is by wine educators from the Culinary Institute of America, whose other fine works (The New Professional Chef, LJ 8/91) and outstanding reputation lend it gastronomical authority. Second, Exploring Wine has an unfettered clarity, whether explaining formulas to calculate a reasonable price range or steps to produce the most beneficial wine-tasting experience or ways to select from the deluge of international choices. Third, there is a superb chapter on matching food and wine, full of tables and menus, which simultaneously honors classical principles of experimentation and personal preference. If these reasons aren't sufficient, there's the concise background information on wine-making, the world tour of producers, the coffee-table-book photographs, the section devoted to collecting, appendixes of American appellations and official classifications of Bordeaux, and a 12-page glossary. Definitely not just "another wine book." Highly recommended.
Wendy Miller, Lexington P.L., Ky.
Copyright 1996 Reed Business Information, Inc.