Fodor's Paris 2011 (Full-color Travel Guide)

Fodor's Paris 2011 (Full-color Travel Guide) Review

Full-color guide • Make your trip to Paris unforgettable with 39 maps, illustrated features, and 170 color photos
 
Customize your trip with simple planning tools • Top experiences and
attractions • Convenient overview of each neighborhood and its highlights
• Easy-to-read color neighborhood maps
 
Explore St-Germain, the Marais, Montmartre, and beyond • Discerning Fodor’s Choice picks for hotels, restaurants, sights, and more • “Word of
Mouth” tips from fellow Fodor’s travelers • Illustrated features on Musée du Louvre, Paris chic, and Versailles • Best shops, cafés, and bars
 
Opinions from destination experts • Fodor’s Paris-based writers reveal their favorite haunts • Revised annually to provide the latest information

Understanding Wine Technology, 3rd Edition

Understanding Wine Technology, 3rd Edition Review

Any student who s ever logged credits in a viticulture and enology class knows Bird s book. It s the most widely assigned wine science primer in the English speaking world. This completely revised and updated edition to Bird s classic textbook deciphers all the new scientific advances that have cropped up in the last several years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman-friendly. New material includes: expanded section on the production of red, rosé, white, sweet, sparkling and fortified wines; information on histamine, flash detente, maceration, whole bunch and whole berry fermentation; expanded chapter on wine faults, including Brettanomyces; new section on HACCP analysis as applied to a winery; and much more.

Frommer's 500 Places for Food and Wine Lovers

Frommer's 500 Places for Food and Wine Lovers Review

Coverage will be global, including food festivals, farmer's markets, cooking schools, street food, wineries, wine trails, and restaurant wine lists-as well as the world's best restaurants in several price ranges and categories throughout the world, including:

• Open-air markets, farms, culinary festivals, and street food
• Cookbook and kitchenware shops
• Gourmet and specialty food stores
• Food vacations, including inns/resorts, cruises, and cooking schools
• Vineyards, breweries, and distilleries
• Must-visit restaurants, coffee bars, and dessert places

The book includes contact and Web site information, plus details on accommodations and services to help with trip-planning. Black-and-white photographs bring the places and experiences to life, while geographical and topical indexes make it easy to find information quickly.

Monty Waldin's Biodynamic Wine Guide 2011

Monty Waldin's Biodynamic Wine Guide 2011 Review

This is the most comprehensive guide to biodynamic wine yet written. Monty Waldin began writing and broadcasting about biodynamic wine in 1995 when biodynamics was so unfashionable Waldin was seen as a maverick. Now biodynamics has become the most talked-about trend in contemporary wine because so many of the world's top vineyards have decided biodynamics helps them make more individual-tasting, better quality wines. Waldin explains clearly and concisely how biodynamic wine is grown and how it differs from both organic and conventional wine. Over 1,500 wineries are profiled including Romanée Conti, Leflaive, Leroy, Pontet Canet, Coulée de Serrant, Chapoutier, Beaucastel, Bonterra, Benziger, Bonny Doon, Seresin and Pingus. The book will appeal to wine lovers curious about biodynamics and to wine professionals needing hard facts about what biodynamics is, and which wineries are doing it.

Service Included: Four-Star Secrets of an Eavesdropping Waiter

Service Included: Four-Star Secrets of an Eavesdropping Waiter Review

Warning: May contain material offensive to vegans, pharmaceutical lobbyists, and those on a low-sodium diet. Animals were harmed during the writing of this book.

While Phoebe Damrosch was waiting for life to happen, she supported herself by working as a waitress. Before long she was the only female captain at the four-star New York City restaurant Per Se during its first year. Service Included is the story of her obsession with food, her love affair with a sommelier, and her amusing, eye-opening, and sometimes shocking experiences in the fascinating, frenetic, highly competitive world of fine dining.

Sitting down at a restaurant table will never be the same.

Ani's Raw Food Desserts: 85 Easy, Delectable Sweets and Treats

Ani's Raw Food Desserts: 85 Easy, Delectable Sweets and Treats Review

You can have your cake and eat it too with Ani Phyo’s innovative, delicious desserts. From cobblers to cookies, pies to cupcakes, Chef Ani’s easy-to-make sweets are wheat-free, gluten-free, dairy-free, processed sugar-free, and cruelty-free. Deceptively simple, these treats pack loads of flavor and nutrition in every bite. Substituting these mouthwatering desserts for traditional baked ones will give your body much-needed nutrients while sacrificing none of the flavor. With lists of essential tools, key ingredients (including “superfoods” that enhance flavor and nutrition), full-color photos, and gorgeous design, Ani’s Raw Food Desserts proves you don’t have to sacrifice taste or style to reap the benefits of raw foods.

With recipes for: Raspberry Ganache Fudge Cake, Lemon Pudding Filled Coconut Cupcakes with Shaved Coconut Topping, Mango Sorbet on Macaroon Tartlets, Chocolate Crunch Cupcakes with Molten Mint, Fig Tartlets with Frangipane Cream, Oatmeal Raisin Cookies, Mulberry Pecan Cookies, Spiced Blueberry Cobbler, Pear Ginger Crisp, Nectarine-Raspberry Crumble, and Filled Chocolate Truffles.

Sales and Service for the Wine Professional

Sales and Service for the Wine Professional Review

In the new edition of Sales and Service for the Wine Professional Brian Julyan provides a comprehensible and in-depth coverage of the wine industry and continues to promote the highest standards of wine service and product knowledge. The text contains fully revised and up-to-date chapters to reflect the changing nature of the wine industry: an expanded chapter on viniculture and vinification, an updated and expanded chapter on the wines of the New World' and a new chapter on country-specific changes in legislation and licensing law. The new edition is a valuable resource for sommeliers, hospitality managers, food and beverage managers, trainers and students as it incorporates both practical and theoretical aspects of the wine professional.