The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World

Divided into five parts, Gibson covers wine, beer, and spirits. Along with a history of each type of beverage, he also covers how these beverages are produced and manufactured, varieties and styles of these beverages, and food pairings. Most importantly, Gibson covers costing, pricing, merchandising, marketing, and storing wine, along with creating a balanced wine list and table service.

MICHAEL GIBSON is lead instructor for wine and spirits at the Le Cordon Bleu College of Culinary Arts in Scottsdale. He is a certified specialist of wine with the Society of Wine Educators and a certified sommelier with the American Chapter of the Court of Master Sommeliers. He also works in the beverage industry as the director of operations for a wine and spirits distributor.