For courses in Beverage Management, Wines, Beers and Spirits, Dining Room Services and Beverage Purchasing and Cost Control.
The Beverage Manager's Guide to Wines, Beers and Spirits,4/e, navigates the reader through an intriguing journey on the vast world of alcoholic beverages. The text serves as an authoritative guide intended to inspire those individuals pursuing or enhancing a career in the food and beverage industry; the book will be equally fascinating for the beverage enthusiast. Written in a lively and engaging literary style, that is both comprehensive and yet concise; exploring the essential management and service aspects of drink. Designed to be intellectually appealing, with stimulating photography while providing the necessary knowledge on building and sustaining a profitable beverage program. This read provides marvelous insights into the beverage industry by discovering the sometimes perplexing, yet enduring influence of wines, beers and spirits that have been inseparable from the evolution of civilization.
Todayâ€™s dynamic wine culture calls for a different kind of wine book. The Wine Savant is just that: punchy, polemical, and brimming with insights to educate and entertain beginning wine drinkers and seasoned oenophiles alike.
About the Author
Michael Steinberger is a James Beard Foundation Journalism Award winner and the author of Au Revoir to All That: Food, Wine, and the End of France. He has written for the New York Times Magazine, The New Yorker, and Vanity Fair and is the wine writer for Menâ€™s Journal. Previously, he was the wine columnist for Slate.
A memoir like you've never read before and not for the faint of heart. This book recounts the sweet and sometimes heartbreaking story of one couples' attempt at raising a pig to slaughter. Showcasing the charisma and intelligence of a very personable pig, the author details with grace and humor the trials and rewards of raising and slaughtering this same pig in her own backyard. Touching on the timely issues of food safety and animal welfare, this book delicately balances the scales of one woman's desire to eat pork against her wish for healthy and humanely raised meat, while explaining how, along the way, the experience changed her idea of how we should treat the animals who end up on our plates.
From one of America's leading nutritionists comes an easy-to-use guide to the glycaemic index of a wide range of common foods and beverages. Designed to be used at home or on the go, this will quickly become the first resource you turn to whenever you want to select a food that can help you reach your health and dietary goals. This book provides both the glycaemic index and the glycaemic load of hundreds of foods and beverages, including raw foods, cooked foods, and popular combination and prepared foods. It: makes foods easy to find by listing them both singly and under helpful categories; includes tips within the listings to guide you towards the best food choices; provides lists of ethnic foods for use at your favourite restaurant; presents easy-to-understand explanations of glycaemic index, glycaemic load and other important terms; and, expands your food choices by helping you integrate high-glycaemic index foods into your diet.
Grapevine Breeding Programs for the Wine Industry: Traditional and Molecular Techniquessummarizes recent trends in grapevine breeding, both in terms of research and practical programs. The first group of chapters covers the challenges faced by breeders and existing and emerging techniques used to combat them. Two further groups of chapters focus on grapevine breeding programs in different wine-producing countries around the world. With authoritative contributions from experts across the world's winemaking regions, this book will be an essential reference for all those involved in viticulture and oeneology wanting to explore new methods, understand different approaches and refine existing practices.
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