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

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

Couverture rigide

ISBN 10 : 0471352950 ISBN 13 : 9780471352952

Editeur : John Wiley & Sons Inc, 2001

Synopsis

Written by expert instructors at the Culinary Institute of America, this revised and updated second edition covers key aspects of the subject, wine production, wine appreciation, wine purchasing and storage, and major characteristics of wines of the world.

A propos du livre

Quatrième de couverture

"Like a wine meant to be drunk young, this book can be enjoyed now; like a wine that improves with age, this book will impart knowledge and give pleasure for years to come." Tim Mondavi, Managing Partner and Winegrower, Robert Mondavi Winery

"A must–have resource for the weekend novice drinker and the everyday tasting professional." Joseph Bastianich, Restaurateur, Babbo, Esca, Lupa, Becco, Lidia’s Kansas City, and Lidia’s Pittsburgh; Proprietor, Italian Wine Merchants; Owner, Bastianich Winery

"A large jewel and a classic. I intend to use it as a reference and for inspiration. SALUTE!" Piero Selvaggio, Proprietor, Valentino, Los Angeles and Las Vegas

"One of the most intelligent, most easily understood books on the subject of winegrowing that I have ever used." Scott Mcleod, Wine Maker, Niebaum–Coppola Estate Winery, Napa Valley, California

"When I’m looking for precise, in–depth information about the wines of the world, I always turn to this awesome team. This weighty tome is a must for every wine lover’s reference shelf." David Rosengarten, The Rosengarten Report

Biographie de l'auteur

STEVEN KOLPAN (born in New York City), BRIAN H. SMITH (London), and MICHAEL A. WEISS (Montreal) are the leading wine educators at The Culinary Institute of America. They have traveled to virtually every wine–producing region in the world, and have trained more than 30,000 students to understand and appreciate wine. The authors are active participants and organizers of professional and consumer food and wine events, write for several wine and food publications, and lecture and teach extensively in educational programs, seminars, and conferences throughout the United States and other wine–producing nations.
Founded in 1946, the CULINARY INSTITUTE OF AMERICA is an independent, not–for–profit college offering bachelor′s and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college′s main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

Détails de l'édition

• Éditeur: John Wiley & Sons Inc
• Date d'édition: 2001
• Langue: anglais
• ISBN 10: 0471352950
• ISBN 13: 9780471352952
• Reliure: Relié
• Numéro d'édition: 2
• Nombre de pages: 832
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible