The Oxford Companion to Wine

This wine book provides comprehensive coverage on all aspects of wine making, and puts wine, wine-making and wine drinking into historical perspective.

Author: Julia Harding

Publisher: Oxford University Press, USA

ISBN: 0198705387

Category: Cooking

Page: 912

View: 196

Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume immediately attained legendary status, winning every major wine book award including the Glenfiddich and Julia Child/IACP awards, as well as writer and woman of the year accolades for its editor on both sides of the Atlantic. Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine, from its origins to the present day. The 187 esteemed contributors (including over 50 new to this edition) range from internationally renowned academics to some of the most famous wine writers and wine specialists in the world. Now exhaustively updated, this fourth edition incorporates the very latest international research to present over 350 new entries on topics ranging from additives and wine apps to WSET and Zelen. Over 60 per cent of all entries have been revised; and useful lists and statistics are appended, including a unique list of the world's controlled appellations and their permitted grape varieties, as well as vineyard area, wine production and consumption by country. Illustrated with almost 30 updated maps of every important wine region in the world, many useful charts and diagrams, and 16 stunning colour photographs, this Companion is unlike any other wine book, offering an understanding of wine in all of its wider contexts--notably historical, cultural, and scientific--and serving as a truly companionable point of reference into which any wine-lover can dip and browse. New to this editionComprehensively revised and updated throughout Over 350 brand-new entries Significant new updates on hundreds of topics such as China, screwcaps, and the origins of viniculture Impressive global coverage of wine regions, including new entries on Alaska, Lesotho, Norway, and Tahiti Includes brand-new colour photographs and black and white line drawings Maps of wine regions have been updated


The Oxford Companion to Wine

This wine book provides comprehensive coverage on all aspects of wine making, and puts wine, wine-making and wine drinking into historical perspective.

Author: Jancis Robinson

Publisher:

ISBN: 9780191774423

Category: Wine and wine making

Page: 859

View: 591

This wine book provides comprehensive coverage on all aspects of wine making, and puts wine, wine-making and wine drinking into historical perspective.


The Oxford Companion to Cheese

The Oxford Companion to Cheese answers a clear call for the kind of subject-defining reference work that The Oxford Companion to Wine achieved.

Author: Catherine Donnelly

Publisher: Oxford University Press

ISBN: 0199330883

Category:

Page: 1084

View: 953

The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyere, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike. "

The Oxford Companion to the Wines of North America

A comprehensive guide to North America's wines surveys Canada, Mexico, and the U.S. for great vintages and wine-growing regions, in alphabetical entries that cover a host of wine topics.

Author: Bruce Cass

Publisher: Oxford : Oxford University Press

ISBN: 9780198601142

Category: Cooking

Page: 301

View: 503

A comprehensive guide to North America's wines surveys Canada, Mexico, and the U.S. for great vintages and wine-growing regions, in alphabetical entries that cover a host of wine topics.

The Oxford Companion to Beer

"The first major reference work to investigate the history and vast scope of beer, The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"--Provided by publisher.

Author: Garrett Oliver

Publisher: OUP USA

ISBN: 0195367138

Category: Cooking

Page: 920

View: 924

"Features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"--Provided by publisher.

The Oxford Companion to Food and the Oxford Companion to Wine Set

These award-wining, classic guides are the perfect for anyone who loves food and wine. "This is a must-have book for wine geeks...highly recommended for anyone with more than a passing interest in wine." --Wine Spectator , "Top 100" issue.

Author: Alan Davidson

Publisher: Oxford University Press

ISBN: 9780195372120

Category: Antiques & Collectibles

Page: 1747

View: 901

These award-wining, classic guides are the perfect for anyone who loves food and wine. "This is a must-have book for wine geeks...highly recommended for anyone with more than a passing interest in wine." --Wine Spectator , "Top 100" issue. "A food book for all time... The canon of great food literature just got one fat volume greater... A must-have for any serious food follower" --Gourmet


The Oxford Companion to Spirits and Cocktails

"The Oxford Companion to Spirits and Cocktails presents an in-depth exploration of the world of spirits and cocktails in a ground-breaking synthesis.

Author: Noah Rothbaum

Publisher: Oxford University Press, USA

ISBN: 9780199311132

Category:

Page: 960

View: 374

Anthropologists and historians have confirmed the central role alcohol has played in nearly every society since the dawn of human civilization, but it is only recently that it has been the subject of serious scholarly inquiry. The Oxford Companion to Spirits and Cocktails is the first major reference work to cover the subject from a global perspective, and provides an authoritative, enlightening, and entertaining overview of this third branch of the alcohol family. It will stand alongside the bestselling Companions to Wine and Beer, presenting an in-depth exploration of the world of spirits and cocktails in a groundbreaking synthesis. The Companion covers drinks, processes, and techniques from around the world as well as those in the US and Europe. It provides clear explanations of the different ways that spirits are produced, including fermentation, distillation, and ageing, alongside a wealth of new detail on the emergence of cocktails and cocktail bars, including entries on key cocktails and influential mixologists and cocktail bars. With entries ranging from Manhattan and mixology to sloe gin and stills, the Companion combines coverage of the range of spirit-based drinks around the world with clear explanations of production processes, and the history and culture of their consumption. It is the ultimate guide to understanding what is in your glass. The Companion is lavishly illustrated throughout, and appendices include a timeline of spirits and distillation and a guide to mixing drinks.

Jancis Robinson s Concise Wine Companion

This is not a buyers' guide- of which there are many - but an absorbing and easy-to-use source of reliable information on all aspects of wine, including bubbly, to accompany you on your exploration of wine-drinking pleasure.

Author: Jancis Robinson

Publisher: Oxford University Press, USA

ISBN: 9780198662747

Category: Cooking

Page: 559

View: 813

Enjoyment of wine is not just a matter of knowing what you like; it is always enhanced by knowledge of what you are drinking. Here in a handy affordable format, Jancis Robinson presents a distillation of all the essential information for wine-lovers and would-be wine-lovers, drawn from her internationally renowned and respected Oxford Companion to Wine. This is not a buyers' guide- of which there are many - but an absorbing and easy-to-use source of reliable information on all aspects of wine, including bubbly, to accompany you on your exploration of wine-drinking pleasure. Written by over 70 of the world's best wine experts, headed by the 'queen of wine' Jancis Robinson Over 2350 unstuffy and fully cross-referenced entries on all aspects from wines and wine regions to tasting terms, labelling, wine and health, grape varieties, wine faults, and a host of other issues With vintage guidance and a complete list of controlled appellations and their permitted grape varieties Supplemented by a statistical overview of wine production and consumption And featuring a new listing of Jancis Robinson's personal selection of up-and-coming wine regions and producers


The Oxford Companion to American Food and Drink

A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social ...

Author: Andrew F. Smith

Publisher: Oxford University Press

ISBN: 0195307968

Category: Cooking

Page: 693

View: 160

A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and lists of food museums, Web sites, festivals, and organizations.

The Oxford Companion to Sugar and Sweets

"Celebrating sugar while acknowledging its complex history, 'The Oxford Companion to Sugar and Sweets' is the definitive guide to one of humankind's greatest sources of pleasure"--

Author: Darra Goldstein

Publisher: Oxford University Press, USA

ISBN: 0199313393

Category: Cooking

Page: 920

View: 616

"Celebrating sugar while acknowledging its complex history, 'The Oxford Companion to Sugar and Sweets' is the definitive guide to one of humankind's greatest sources of pleasure"--

The 24 Hour Wine Expert

Many wine drinkers wish they knew more about it without having to understand every detail or go on a wine course. In The 24-Hour Wine Expert, Jancis Robinson shares her expertise with authority, wit and approachability.

Author: Jancis Robinson

Publisher: Penguin UK

ISBN: 0141983639

Category: Cooking

Page: 112

View: 146

Wine is now one of the most popular drinks in the world. Many wine drinkers wish they knew more about it without having to understand every detail or go on a wine course. In The 24-Hour Wine Expert, Jancis Robinson shares her expertise with authority, wit and approachability. From the difference between red and white, to the shape of bottles and their labels, descriptions of taste, colour and smell, to pairing wine with food and the price-quality correlation, Robinson helps us make the most of this mysteriously delicious drink.

Tasting Pleasure

Witty, revealing, and knowledgeable, in Tasting Pleasure Jancis Robinson has distilled twenty years in the wine world into a hugely entertaining read.

Author: Jancis Robinson

Publisher: Penguin

ISBN: 1440621373

Category: Cooking

Page: 352

View: 277

Even the French admit that Jancis Robinson is the "undisputed mistress of the kingdom of wine" (Le Figaro). Internationally renowned for her work in both television and print, she is the editor of the bestselling Oxford Companion to Wine and has won more than two dozen major awards around the world. Tasting Pleasure is her compelling account of a passion that began while studying at Oxford University.Writing with Julia Child's authority, Elizabeth David's intelligence, and M.F.K. Fisher's verve, Robinson takes us on a journey through the world's finest cellars, most beautiful vineyards, and best restaurants. As she explores the universe of the grape--from Bordeaux to Australia and South Africa to California--we meet scores of colorful, wine-loving characters, including Philippe de Rothschild, Julian Barnes, Francis Ford Coppola, and Julio Gallo.There are many books about producing and rating wine; this one is about enjoying it. Witty, revealing, and knowledgeable, in Tasting Pleasure Jancis Robinson has distilled twenty years in the wine world into a hugely entertaining read.

The Oxford Companion to Archaeology

Renfrew, J. M. Palaeoethnobotany: The Prehistoric Food Plants of the Near East and Europe, 1973. Robinson, J. The Oxford Companion to Wine, 1994.

Author: Neil Asher Silberman

Publisher: Oxford University Press, USA

ISBN: 0199735786

Category: Reference

Page: 2128

View: 456

Since its publication in 1996, The Oxford Companion to Archaeology has firmly established itself as the standard reference work in the field of archaeology, selling nearly 15,000 copies to date and remaining a favorite among students, scholars, and anyone interested in archaeology. In 700 entries, the second edition provides thorough coverage to historical archaeology, the development of archaeology as a field of study, and the ways the discipline works to explain the past. In addition to these theoretical entries, other entries describe the major excavations, discoveries, and innovations, from the discovery of the cave paintings at Lascaux to the deciphering of Egyptian hieroglyphics and the use of luminescence dating. Much has changed in the field since 1996. Recent developments in methods and analytical techniques (e.g., laser-based mapping and survey systems, new applications of the scanning electron microscope) have revolutionized the ways excavations are performed. Cultural tourism, cultural resource management, heritage, and conservation have been redefined as areas within archaeology, and have had new emphasis given them by scholars and administrators. Major new sites have expanded our understanding of prehistory and human developments through time. The second edition explores each of these advances in the field, adding approximately 200 entries and exanding the total work to three volumes. Neil Asher Silberman, a renowned practicing archaeologist, author, and scholar, and a board member for the first edition, is the editor in chief. In addition to significant expansion, first-edition entries have been thoroughly revised and updated to reflect the progress that has been made in the last decade and a half

The Oxford Companion to American Food and Drink

Gold Seal's champagnes and sparkling wines were sales triumphs along with Catawba Pink, a Fournier is best remembered ... The Oxford Companion to Wine, 3rd.

Author: Andrew F. Smith

Publisher: Oxford University Press

ISBN: 0199885761

Category: Cooking

Page: 736

View: 332

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.

Jancis Robinson s Wine Course

Full of infectious enthusiasm and heaps of personal tips, this book will soon have you reaching for the corkscrew.

Author: Jancis Robinson

Publisher: Abbeville Press

ISBN: 9780789208835

Category: Antiques & Collectibles

Page: 352

View: 876

The enormous variety of wines available today can be baffling even to an experienced buyer. Anyone who enters a wine store is immediately confronted by rows and rows of racks filled with a myriad of choices. Where do you begin when all you want is a reasonably priced quality wine to serve with dinner? Jancis Robinson can make anyone an expert, or at least an informed buyer, in short order. In this comprehensive guide to the wine-producing countries of the world, she captures the flavor of each regionGÇÖs wines and presents her personal recommendations on the best names from around the world, with thirty-two completely new pages covering the latest developments in South America, South Africa, and Eastern Europe. Robinson also describes the distinctive characteristics of hundreds of different grape varieties and studies the traditional and innovative methods employed in the creation of great wines. A fully updated vintage guide makes selection even easier. Dedicated to ensuring that you get the most out of every glass, Jancis RobinsonGÇÖs Wine Course explains how to taste and store wine, what to serve on special occasions at home, and how to order the best value from a restaurant wine list. Full of infectious enthusiasm and heaps of personal tips, this book will soon have you reaching for the corkscrew.

Wine Grapes

Using the most cutting-edge DNA analysis and detailing almost 1,400 distinct grape varieties, as well as myriad correct (and highlighting almost as many incorrect) synonyms, this particularly beautiful book includes revelatory grape family ...

Author: Jancis Robinson

Publisher: Penguin UK

ISBN: 0141968826

Category: Cooking

Page: 1248

View: 896

An indispensable book for every wine lover, from some of the world's greatest experts. Where do wine grapes come from and how are they related to each other? What is the historical background of each grape variety? Where are they grown? What sort of wines do they make and, most importantly, what do they taste like? Using the most cutting-edge DNA analysis and detailing almost 1,400 distinct grape varieties, as well as myriad correct (and highlighting almost as many incorrect) synonyms, this particularly beautiful book includes revelatory grape family trees, and a rich variety of illustrations from Viala and Vermorel's seminal ampelography with century-old illustrations. Combining Jancis Robinson's world view, nose for good writing and good wines with Julia Harding's expertise and attention to detail plus Dr Vouillamoz's unique level of scholarship, Wine Grapes offers essential and original information in greater depth and breadth than has ever been available before. A book for wine students, wine experts and wine lovers everywhere. AWARDS Best Wine, Beer and Spirits Book and winner of the Jane Grigson award, IACP (International Association of Culinary Professionals) Awards 2014 A wine book of the year, 2013, The Times, London Faiveley International Wine Book of the Year 2013, Roederer Awards Best Viticulture Book 2013, OIV Awards Best Drink Book 2012, Fortnum & Mason Food and Drink Awards Best Beverage Book 2012, James Beard Awards Best Drink Book 2012, André Simon Awards Hall of Fame for Best Wine Book 2012, Gourmand World Cookbook Awards Best Drinks Book 2012, Wine & Spirits magazine One of the V&A's '100 books essential for preserving humanity'