Wine Bible
Author: Karen MacNeil
THE MOST COMPLETE WINE BOOK EVER. A must for anyone who loves wine, whether they are a pro or an amateur. Thorough, authoritative, and entertaining. (Robert Mondavi, founder and chairman emeritus of the Robert Mondavi Family of Wines"
"The most informative and entertaining book I've ever seen on the subject." (Danny Meyer, co-author of The Union Square CafT Cookbook)
The essentials: The romance and intrigue of Burgundy of sauvignon blanc and the surprising elegance of Spain's top Riojas. Italy, one of wine's most enchanting and ancient homelands. What makes a great wine great? The reason behind Champagne's bubbles. The precise and food-friendly wines of Germany. California, wine's Camelot. The lip-smackingly good wines of Australia. The complexities of Port revealed. How a vineyard profoundly affects a wine's character.
Plus, matching wine with food - and mood. The secrets of professional wine tasters and how to expand your wine-tasting vocabulary. And everything else you need to know to buy, store, serve, and enjoy the world's most captivating beverage.
The shimmering elegance of Veuve Clicquot, affordable luxury in a glass, page 185.
Ravishing, elegant, and rich, Petrus in Ingrid Bergman in red satin, page 156.
Some wines are like people... they get better as they get older, pg. 64.
Sherry, the world's most misunderstood and underappreciated wine, page 437.
Danny Meyer
The most informative and entertaining book I've ever seen on the subject.
Robert Mondavi
The most complete wine book ever. A must for anyone who loves wine, whether they are a pro or an amateur. Thorough, authoritative, and entertaining.
Anthony Dias Blue
A dazzling, comprehensive, modern guide to wine, free of elitism and pedantry. This thoroughly successful work sets a new standard and makes wine more accessible and user-friendly than it has ever been before.
Real Simple
If it's connoisseurship you aspire to, a great place to begin learning more is The Wine Bible...
Table of Contents:
MASTERING WINE
FRANCE
ITALY
SPAIN
PORTUGAL
GERMANY
AUSTRIA
HUNGARY
GREECE
THE UNITED STATES AND CANADA
AUSTRALIA
NEW ZEALAND
SOUTH AFRICA
CHILE
ARGENTINA
APPENDIXES
Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
Author: Peter Reinhart
Co-founder of the legendary Brother Juniper's Bakery in Sonoma, California, author of the landmark books Brother Juniper's Bread Book and Crust & Crumb, and distinguished instructor at the world's largest culinary school, Peter Reinhart has been a leader in America's artisanal bread movement for over fifteen years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for perfect bread. In The Bread Baker's Apprentice, Peter shares his latest bread breakthroughs, arising from his recent pilgrimage to study in several of France's famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. First you'll peer over Peter's shoulder as he learns from Paris's most esteemed bakers, people like the brothers Poilâne and Phillippe Gosselin, whose pain ancienne has revolutionized the art of baguette making. Peter then walks readers through the twelve steps of building great bread, his clear instructions accompanied by over 100 step-by-step photographs. Then it's on to over 50 new master formulas for such classic breads as rustic, chewy ciabatta, hearty pain de campagna, old-school New York bagels, and the book's Holy Grail-Peter's version of the famed pain ancienne. En route, Peter distills hard science, advanced techniques, and food history down into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. This is original food writing at it most captivating, teaching at its most inspired and inspiring-and the rewards are some of the best breads under the sun.
AuthorBiography: Peter Reinhart is a full-time baking instructor at Johnson & Wales University in Providence, Rhode Island. He is the author of the acclaimed Brother Juniper's Bread Book: Slow Rise as Method and Metaphor, Sacramental Magic in a Small-Town Café, and Crust & Crumb, the winner of the James Beard/Kitchen Aid Cookbook Award in 1998.
Library Journal
Author of the well-respected Brother Juniper's Bread Book and Crust & Crumb, baker-turned-culinary instructor Reinhart draws on his baking and teaching experience to provide an authoritative but unintimidating guide to baking professional-quality loaves of all sorts. He begins with an account of a recent tour of specialty bakeries in Paris, including Gosselin, where he learned to make the young baker's unique pain l'ancienne which, Reinhart says, would be better called pain moderne, as it uses a modern invention (the refrigerator) to produce a "cold-dough delayed-fermentation" baguette, the best he has ever tasted. He found this technique revolutionary, and he includes the recipe here, along with a wide variety of other artisan and classic breads, from Ciabatta to Poilene-Style Miche to Tuscan Bread. The recipes are preceded by a 50-page primer on the "twelve stages of bread," and there are dozens of photographs, including particularly helpful ones of shaping different loaves. Valuable for both the professional and the novice, this is highly recommended for all baking collections. Copyright 2001 Cahners Business Information.
Table of Contents:
| Acknowledgments | ix | |
| Introduction | 1 | |
| I. | What Is It about Bread? | 7 |
| II. | Deconstructing Bread: A Tutorial | 27 |
| Assumptions and Rationales | 27 | |
| The Twelve Stages of Bread: Evoking the Fullness of Flavor from the Grain | 48 | |
| III. | Formulas | 103 |
| The Final Grace Note: Wood-Fired Baking in Bennett Valley | 273 | |
| Resources | 285 | |
| Index | 293 |
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