The Essentials of Wine with Food Pairing Techniques: A Straightforward Approach to Understanding Wine and Providing a Framework for Making Intelligent
Autor John Peter Laloganesen Limba Engleză Paperback – 31 ian 2009
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Specificații
ISBN-13: 9780132351720
ISBN-10: 0132351722
Pagini: 313
Dimensiuni: 208 x 272 x 15 mm
Greutate: 0.73 kg
Ediția:1
Editura: Prentice Hall
Locul publicării:Upper Saddle River, United States
ISBN-10: 0132351722
Pagini: 313
Dimensiuni: 208 x 272 x 15 mm
Greutate: 0.73 kg
Ediția:1
Editura: Prentice Hall
Locul publicării:Upper Saddle River, United States
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Descriere
Designed for a variety of audiences, this book combines a framework for understanding wine and making intelligent food pairing decisions. By emphasizing the basics of wine and the basics of food pairing techniques, it offers content that is relevant to novice and intermediate readers and restaurateurs. Thoroughly class-tested, it includes classic pairing combinations and principles that can be used with New World cuisine. Colorful maps, practice quizzes and pronunciation guides help demystify the subject and guide readers through the maze of wine information.
Cuprins
Table of Contents
UNIT 1: THE BASICS OF WINE
1. Introduction to Wine
2. Wine Tasting
3. Viticulture and Enology
UNIT 2: WINE AND FOOD COMPATIBILITY
4. Performance Factors of Grape Varietals
5. Foundations to Wind and Food Pairing
6. Advanced Wine and Food Pairing
UNIT 3: WINES OF THE UNITED STATES
7. Wines of the United States
8. Other New World Wine Regions
UNIT 4: WINES OF THE OLD WORLD
9. Wines of France
10. Other Old World Wine
UNIT 5: OTHER TYPES OF WINE
11. BUBBLES: Sparking Wine
12. BOLD: Fortified Wines
13. NECTAR: Dessert Wines
UNIT 6: WINE MANAGEMENT
14. Flow of Beverages
15. Developing a Wine Menu
Appendix A Wine Glossary–From A to Z
UNIT 1: THE BASICS OF WINE
1. Introduction to Wine
2. Wine Tasting
3. Viticulture and Enology
UNIT 2: WINE AND FOOD COMPATIBILITY
4. Performance Factors of Grape Varietals
5. Foundations to Wind and Food Pairing
6. Advanced Wine and Food Pairing
UNIT 3: WINES OF THE UNITED STATES
7. Wines of the United States
8. Other New World Wine Regions
UNIT 4: WINES OF THE OLD WORLD
9. Wines of France
10. Other Old World Wine
UNIT 5: OTHER TYPES OF WINE
11. BUBBLES: Sparking Wine
12. BOLD: Fortified Wines
13. NECTAR: Dessert Wines
UNIT 6: WINE MANAGEMENT
14. Flow of Beverages
15. Developing a Wine Menu
Appendix A Wine Glossary–From A to Z
Caracteristici
Hallmark Features
A framework for understanding wine and wine/food pairing decisions–see Unit I and Unit II.
· Offers balanced treatment of both topics and includes fundamental guidelines and principles for each.
· Makes this book ideal for students and restaurateurs.
Units arranged in a building block approach–that gets to the point and is appropriate for a variety of audiences.
· Offers flexibility and the possibility of using it in more than one course.
Pairing strategies that work with classic combinations and New World cuisine.
· Emphasizes intelligent food pairing decisions that are based on sound techniques and strategies.
Colorful maps of wine regions–illustrate locations and showcase the sense of place and topographies within a wine region.
· Provide clues as to the type of grapes grown and style of wine produced.
Check Your Knowledge practice quizzes and worksheets–appear at the end of each chapter.
· Gives instant feedback on comprehension level and reinforces the more significant terms and concepts.
Integrated pronunciation guide and glossary–explains foreign terms as they are introduced.
· Provides a phonetic guide for English speakers.
Appendix A, Wine Glossary from A to Z.
· Acts to support other chapters with useful references and explanations.
In-text icons identify learning features such as:
· Check Your Knowledge Quizzes
· Wine Terminology in the Glossary
· Worksheets and Activities
· Pairing Strategies and Philosophies
A framework for understanding wine and wine/food pairing decisions–see Unit I and Unit II.
· Offers balanced treatment of both topics and includes fundamental guidelines and principles for each.
· Makes this book ideal for students and restaurateurs.
Units arranged in a building block approach–that gets to the point and is appropriate for a variety of audiences.
· Offers flexibility and the possibility of using it in more than one course.
Pairing strategies that work with classic combinations and New World cuisine.
· Emphasizes intelligent food pairing decisions that are based on sound techniques and strategies.
Colorful maps of wine regions–illustrate locations and showcase the sense of place and topographies within a wine region.
· Provide clues as to the type of grapes grown and style of wine produced.
Check Your Knowledge practice quizzes and worksheets–appear at the end of each chapter.
· Gives instant feedback on comprehension level and reinforces the more significant terms and concepts.
Integrated pronunciation guide and glossary–explains foreign terms as they are introduced.
· Provides a phonetic guide for English speakers.
Appendix A, Wine Glossary from A to Z.
· Acts to support other chapters with useful references and explanations.
In-text icons identify learning features such as:
· Check Your Knowledge Quizzes
· Wine Terminology in the Glossary
· Worksheets and Activities
· Pairing Strategies and Philosophies
Textul de pe ultima copertă
Designed for a variety of audiences, this book combines a framework for understanding wine and making intelligent food pairing decisions. By emphasizing the basics of wine and the basics of food pairing techniques, it offers content that is relevant to novice and intermediate readers and restaurateurs. Thoroughly class-tested, it includes classic pairing combinations and principles that can be used with New World cuisine. Colorful maps, practice quizzes and pronunciation guides help demystify the subject and guide readers through the maze of wine information.