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Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors
by Andrea NguyenDelicious, fresh Vietnamese food is achievable any night of the week with this cookbook's 80 accessible, easy recipes.Drawing on decades of experience, as well as the cooking hacks her mom adopted after fleeing from Vietnam to America, award-winning author Andrea Nguyen shows you how to use easy-to-find ingredients to create true Vietnamese flavors at home—fast. With Nguyen as your guide, there’s no need to take a trip to a specialty grocer for favorites such as banh mi, rice paper rolls, and pho, as well as recipes for Honey-Glazed Pork Riblets, Chile Garlic Chicken Wings, Vibrant Turmeric Coconut Rice, and No-Churn Vietnamese Coffee Ice Cream. Nguyen’s tips and tricks for creating Viet food from ingredients at national supermarkets are indispensable, liberating home cooks and making everyday cooking easier.
Vietnamese Home Cooking: [A Cookbook]
by Charles PhanIn his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients.When Charles Phan opened his now- legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable. In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian. With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. And with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cook's repertoire.Infused with the author's stories and experiences, from his early days as a refugee to his current culinary success-- Vietnamese Home Cooking is a personal and accessible guide to real Vietnamese cuisine from one of its leading voices.
Vietnamese Market Cookbook: Spicy Sour Sweet
by Van Tran Anh VuBring the Flavor of Vietnam to Your Kitchen Salty, sweet, bitter, sour, and spicy: these are the flavorful tenets of Vietnamese cuisine. This exhilarating culinary culture is rich but light, deeply flavorful but made with simple ingredients, and filling while also easy to prepare. That’s the message that authors Van Tran and Anh Vu wanted to bring to a hungry crowd when they opened their banh mi stall in London, an international city that surprisingly lacked the tastes of the authors’ childhoods in Hanoi. As their business expanded, The Vietnamese Market Cookbook followed. The recipes are simpler than you might think but explode with the purest flavors of vegetables, seafood, lean meats, spices, chiles, and treasured Vietnamese condiments like fish sauce. Old and new favorites collide: Asparagus and Crabmeat Soup, Papaya Salad with Crispy Anchovies, Claypot Chicken with Ginger, Sea Bass Carpaccio, Kumquat Jasmine Iced Tea, and Crème Caramel. From chapters like "Sweetness and Happiness” to "Spiciness and Adventure” and "Saltiness and Healing,” this lusciously filling book will bring a little bit of Vietnam into your home.
Vignettes & Vino: Dinner Table Stories from the Trump White House with Recipes & Cocktail Pairings
by Brian Morgenstern Teresa MorgensternThese are true, human, lighthearted, and significant moments from the most high-stakes environment on Earth, the White House—written by two people who found love at the intersection of politics, a global pandemic, civil strife, an unexpected Supreme Court confirmation, and a heated presidential election—presented with comfort food recipes and cocktail pairings.This book is full of aspirational, surprising, funny, and interesting stories from insiders who were there at the highest levels of government during the election and pandemic of 2020. The stories are combined with themed, practical recipes and cocktails for lovers of American history. Vignettes & Vino is a one-stop handbook for your next dinner party!
Viili Perpetual, No-Cook, Homemade Yogurt: How to Make the World’s Easiest, Healthiest, 100-Percent Natural Yogurt (Backyard Renaissance Collection)
by Caleb WarnockViili Perpetual No-Cook Homemade Yogurt is the perfect introductory booklet to viili, a yogurt-like, traditional Finnish dish which never needs to be cooked and is made entirely on the countertop by pouring milk into a starter (the residue of the yogurt you just used). Yogurt making has never been easier!With expert advice from self-sufficiency expert Caleb Warnock, Viili Perpetual No-Cook Homemade Yogurt includes the history of viili; where to get a start; how to use it with pasteurized milk, raw milk, and powdered milk; how to store it; how to keep the yogurt sweet; specific scientific health benefits; and twenty delicious recipes.
Vij's at Home
by Meeru Dhalwala Vikram VijAs seen on the Today Show!The team behind the world famous Vij's and Rangoli restaurants in Vancouver have an approachable follow-up to their award-winning, bestselling cookbook Vij's: Elegant and Inspired Indian Cuisine. The easily adaptable, versatile recipes in Vij's at Home are tailored for busy households like theirs. Meeru and Vikram share how to prepare flavorful vegetarian dishes that go from stove to plate in less than 45 minutes as well as easy Indian seafood, poultry and meat dishes that come together in 20 minutes then simmer while the home chef sits down with a glass of wine, or helps the kids with their homework. Interspersed throughout, the endearing couple share aspects of the home life of busy restaurateurs, who still manage to cook with their daughters, eat at the dining room table and throw parties for friends.Pull up a chair-Meeru and Vikram invite you to dinner.
Vij's Indian: Our Stories, Spices and Cherished Recipes
by Meeru Dhalwala Vikram VijMeeru Dhalwala and Vikram Vij, the dynamic team behind North America's celebrated Indian restaurants, bring together a beautiful new collection of beloved recipes cooked at their restaurants that they also regularly cook at home. These are those special recipes that come from the journey of life and are full of meaning, stories and Indian flavours. This is a cookbook for Indian home cooking, which is Meeru and Vikram's source of nourishment and health. They eat and enjoy meat, but at home they (especially Meeru) emphasize healthy, delicious vegetarian food, with meat curries served once or, at most, twice a week. Through the beauty of cooking with Indian spices, their vegetarian meals are so delicious that you won't even think of meat. Inside, you'll find an abundance of vegetarian recipes along with plenty of fish, poultry and meat recipes for everyone's enjoyment. Vij's Indian features 80 original and inspiring recipes, carefully crafted for both new and experienced home cooks. Meeru and Vikram will show you how to make dishes like their Grilled Squash with Sugar-Roasted Beets and Cumin-Spiced Onions, Chickpea and Sprouted Lentil Cakes, Vegetable Koftes with Creamy Tomato Curry, Green and Black Cardamom Cream Chicken Curry, Mildly Curried Beef Short Ribs and Lamb Popsicles with Garlic and Ricotta-Fenugreek Topping. It's for everyone who wants to cook modern Indian cuisine, and Meeru and Vikram are with you every step of the way. They've included pairing suggestions for recipes, so you'll have lots of ideas and options to keep your Indian cooking dynamic. Assorted Mushrooms and Winter Squash Curry paired with Brown Rice and Yellow Channa Daal Pilaf or Clay Pot Saffron Chicken and Rice paired with Sprouted Lentil, Bell Pepper and Carrot Salad--the combinations are endless! Complete with all the basics on Indian spices, essential Indian staple ingredients, expert tips and suggested wine pairings, Vij's Indian is a beautiful new collection of recipes.From the Trade Paperback edition.
Viking Age Brew: The Craft of Brewing Sahti Farmhouse Ale
by Mika Laitinen Randy MosherViking Age Brew brings beer history alive and takes readers on a lavishly illustrated tour of rustic brewhouses fueled by wood and passion. Sahti is a Nordic farmhouse ale that is still crafted in accordance with ancient traditions dating back to early medieval times and the Viking Age. Sahti is often thought of as a freak among beer styles, but this book demonstrates that a thousand years ago such ales were the norm in northern Europe, before the modern-style hopped beer we drink today reached the masses. Viking Age Brew is the first English-language book to describe the tradition, history and hands-on brewing of this ale. Whether you are a brewing virgin or an experienced brewer, the book unlocks the doors to brewing sahti and other ancient ales from medieval times and the Viking Age.
The Viking Method: Your Nordic Fitness and Diet Plan for Warrior Strength in Mind and Body
by Svava SigbertsdottirThe Viking Method uses Svava's strong mental practices inspired by her Icelandic upbringing to help the reader build the lean, powerful and toned physique they desire. It'll render the reader more resilient, bolder and full of belief in themselves. Unlike other fitness and diet books, The Viking Method isn't about the external superficiality of a beach body. It's about three core pillars: thinking like a Viking, training like a Viking and eating like a Viking. Svava introduces these pillars early on in the book - along with mantras for each pillar which are connected to empowerment, mental strength and internal validation over counting calories.The book features information on eating and exercising for your hormones, detailed workout routines based around body-weight exercises illustrated with photographs, and a selection of delicious Scandi-inspired recipes such as Thor-red Salmon and Icelandic Lamb Stew.
The Village Baker's Wife
by Joseph OrtizSince 1978, Gayle's Bakery and Rosticceria in the Santa Cruz-area town of Capitola, California, has grown from a humble 800-square-foot shop to one of the largest, most successful fine-quality bakeries in the country. The Village Baker's Wife compiles the all-butter, real-sugar, whole-cream, fine-chocolate desserts and pastries that made Gayle's legendary. With more than 150 recipes, 130 instructional illustrations, and 25 essays on baking techniques, this is the only cookbook you need to make show-stopping desserts and pastries, such as: -Lemon Lust Bars -Princess Cake -Ham and Cheese Croissants -Apple Bear Claw Danish Braid -Chocolate Truffle Cake -Hazelnut Twist Cookies -Garlic Cheese Pretzels Brimming with anecdotes and insightful baking tips from Gayle and Joe Ortiz (author of The Village Baker) this personal collection will inspire and delight any avid or occasional home baker--the sweeter the tooth, the better.
The Vilna Vegetarian Cookbook
by Eve Jochnowitz Fania Lewando Joan NathanBeautifully translated for a new generation of devotees of delicious and healthy eating: a groundbreaking, mouthwatering vegetarian cookbook originally published in Yiddish in pre-World War II Vilna and miraculously rediscovered more than half a century later. In 1938, Fania Lewando, the proprietor of a popular vegetarian restaurant in Vilna, Lithuania, published a Yiddish vegetarian cookbook unlike any that had come before. Its 400 recipes ranged from traditional Jewish dishes (kugel, blintzes, fruit compote, borscht) to vegetarian versions of Jewish holiday staples (cholent, kishke, schnitzel) to appetizers, soups, main courses, and desserts that introduced vegetables and fruits that had not traditionally been part of the repertoire of the Jewish homemaker (Chickpea Cutlets, Jerusalem Artichoke Soup; Leek Frittata; Apple Charlotte with Whole Wheat Breadcrumbs). Also included were impassioned essays by Lewando and by a physician about the benefits of vegetarianism. Accompanying the recipes were lush full-color drawings of vegetables and fruit that had originally appeared on bilingual (Yiddish and English) seed packets. Lewando's cookbook was sold throughout Europe. Lewando and her husband died during World War II, and it was assumed that all but a few family-owned and archival copies of her cookbook vanished along with most of European Jewry. But in 1995 a couple attending an antiquarian book fair in England came upon a copy of Lewando's cookbook. Recognizing its historical value, they purchased it and donated it to the YIVO Institute for Jewish Research in New York City, the premier repository for books and artifacts relating to prewar European Jewry. Enchanted by the book's contents and by its backstory, YIVO commissioned a translation of the book that will make Lewando's charming, delicious, and practical recipes available to an audience beyond the wildest dreams of the visionary woman who created them.With a foreword by Joan Nathan. Full-color illustrations throughout.Translated from the Yiddish by Eve Jochnowitz.From the Hardcover edition.
Vim Vigor Vitality Vegan!: Plus Enagic Kangen Water®Specialties
by Audrye ArbeAudrye have been a vegetarian for over 40 years, mostly raw vegan for over eight. Drawing on her personal experience also as a plant-based food adherent plus as a healer, then adding the knowledge of such notables as Dr. Brenda Cobb, Founder/President of The Living Food Institute, where Audrye studied, She spiced Part One of Vim Vigor Vitality Vegan! with physical, emotional, mental, spiritual health information applicable to anyone. If you are new to Kangen Water, learn about it here and how people are shifting their body chemistry and healing such dis-eases as cancer, acid reflux, and more. Find out how to prepare scrumptious raw vegan recipes with raw organic cacao nibs. Want to heal an addiction? It’s in here. Want yummy food, even chocolate? Check out our delectible organic raw cacao nib treats. Scrumptious Recipes! Both raw and cooked vegan Recipes fill Part Two of Vim Vigor Vitality Vegan!
Vinaigrettes & Other Dressings
by Michele Anna JordanIt is no wonder why Californians hold the secret to making the perfect salad: lettuce and all types of greens are one of the major crops coming out of California, and who better to trust in handling these greens with care? Lifelong Californian Michele Anna Jordan is, according to Mollie Katzen, "the quintessential expert on California cuisine" and first channeled this expertise into the successful book, California Home Cooking. Since then, she has been perfecting her salad-making craft over several decades as a chef, caterer, food columnist, and cookbook author. In Vinaigrettes and Other Dressings, she shares her wisdom about the most critical component in any salad: its dressing. About half of the recipes in Vinaigrettes and Other Dressings are riffs on the classic vinegar-and-olive-oil vinaigrette. But Michele take the formula in surprising and delicious directions, sometimes by using flavored vinegars (either store-bought or flavored by the home cook), sometimes by using dark vs. light or mild vs. strong olive oils, sometimes by switching out the olive oil for another oil, and always by adding flavoring elements like berries, citrus, honey, bacon, nuts, mustard and even wines and sherries (There is a whole art to selecting the right wines to make a given dressing, and the California-bred Jordan has the perfect skills here, too.). The remaining recipes include: milk- or cream-based dressings, dressings that start with a base of finely pureed fruits or vegetables, and dressings that feature a distinctively flavored oil, such as walnut oil or hazelnut oil. While the emphasis is on dressings for green salads and which greens pair best with each dressing, there are ample ideas for other uses, such as green bean, potato, and other veggie salads, as well as fruit salads and dinner salads that include meats or fish. The recipes will be accompanied by colorful photographs, and plenty of tips to guide the home cook's creativity in the kitchen.
Vinegar Revival: Artisanal Recipes for Brightening Dishes and Drinks with Homemade Vinegars
by Harry RosenblumThe next frontier in fermenting and home brewing is vinegar: the essential ingredient for enhancing your home cooking. Just about everyone has at least one bottle of vinegar in the pantry, but not many realize how much better the homemade kind tastes—the flavor is incomparable. And it's easy make; all you need is a bottle of your favorite alcoholic beverage, a starter (or mother of vinegar), and a few weeks of hands-off time. Vinegar Revival shows you how to use homemade or store-bought vinegar--made from apple cider, beer, wine, fruit scraps, herbs, and more--to great effect with more than 50 recipes. Here are drinks and cocktails (Strawberry Rhubarb Shrub, Switchel, and Mint Vinegar Julep), pickles (Cured Grapes and Pickled Whole Garlic), sauces and vinaigrettes (Roasted Hot Sauce and Miso-Ginger Dressing), mains and sides (Saucy Piquant Pork Chops and Roasted Red Cabbage), and dessert (Vinegar Pie and Balsamic Ice Cream). Whether you want to experiment with home brewing or just add a little zing to your meals, Vinegar Revival demystifies the process of making and tasting vinegar.From the Hardcover edition.
The Vineyard at the End of the World: Maverick Winemakers and the Rebirth of Malbec
by Ian Mount"A definite must-read for Malbec drinkers everywhere."--Lettie Teague, WSJ.com As wine connoisseurs know, Argentine wine was once famously bad. The grapes were overwatered, harvested in brutal heat, fermented in enormous cement pools, aged in antiquated oak vats, and then watered down and adulterated. The final product was industrial plonk, drinkable only on ice. But in 2001, a Cabernet Sauvignon / Malbec blend beat Napa and Bordeaux's finest in a blind taste test. Suddenly, Argentina emerged as a premier wine region with a champion varietal--what best-selling author Benjamin Wallace calls "the humble Malbec." How did this happen? Ian Mount's vivid journey through Argentina's Wild West explores the alchemy of weather, soil, and viticulture techniques that, on rare occasions, produce a legendary bottle of wine. He also investigates the dynamics of taste, status, and money that turned Malbec into a worldwide phenomenon. Profiling the larger-than-life figures who fueled the Malbec revolution--including celebrity oenologist Michel Rolland, acclaimed American winemaker Paul Hobbs, and the Mondavi-esque Catena family--Mount describes in colorful detail the brilliant innovations and backroom politics that put Malbec on the map. Set against the breathtaking backdrop of the snow-capped Andes and Mendoza's sweeping plains, The Vineyard at the End of the World tells the fascinating, four-hundred-year story of how a wine mecca arose in the Argentine desert. It is at once a sumptuous travel narrative, a riveting history of a fascinating region, and an intriguing business story in which a small group of passionate vintners remade their world.
A Vineyard in My Glass
by Gerald AsherGerald Asher, who served as Gourmet's wine editor for thirty years, has drawn together this selection of his essays, published in Gourmet and elsewhere, for the collective insight they give into why a wine should always be an expression of a place and a time. Guiding the reader through twenty-seven diverse wine regions in France, Italy, Spain, Germany, and California, he shows how every wine worth drinking is a reflection of its terroir--in the broadest sense of that untranslatable word. In evocative reminiscences of wines, winemakers, and the meals he has had with them, he weaves together climate, terrain, and local history, sharing his knowledge and experience so skillfully that we learn as we are entertained and come to understand, gradually, that the meaning and pleasure of a wine lie always in the context of its origin and in the concurrence of where, how, and with whom we enjoy it.
A Vineyard in Napa
by Danny Meyer Doug Shafer Andy DemskyAt the age of 47, when he a successful publishing executive and living with his wife and four children in an affluent Chicago suburb, John Shafer made the surprise announcement that he had purchased a vineyard in the Napa Valley. In 1973, he moved his family to California and, with no knowledge of winemaking, began the journey that would lead him, thirty years later, to own and operate what distinguished wine critic Robert M. Parker, Jr. called "one of the world's greatest wineries." This book, narrated by Shafer's son Doug, is a personal account of how his father turned his midlife dream into a remarkable success story. Set against the backdrop of Napa Valley's transformation from a rural backwater in the 1970s through its emergence today as one of the top wine regions in the world, the book begins with the winery's shaky start and takes the reader through the father and son's ongoing battles against killer bugs, cellar disasters, local politics, changing consumer tastes, and the volatility of nature itself. Doug Shafer tells the story of his own education, as well as Shafer Vineyards' innovative efforts to be environmentally sustainable, its role in spearheading the designation of a Stags Leap American Viticultural Area, and how the wine industry has changed in the contemporary era of custom-crushing and hobbyist winery investors.
A Vineyard in Tuscany: A Wine Lover's Dream
by Ferenc Máté"A sun-drenched memoir with a fairy-tale ending."--Kirkus Reviews In this laugh-out-loud tale, two adventurers discover that rare combination: joy and success. Candace, a painter, and Ferenc, a writer, begin a new life near the hill town of Montalcino. They restore a thirteenth-century friary, plant fifteen acres of vines, build a winery, tame a runaway tractor, excavate an Etruscan village, and battle volcanic fermenting vats, while learning from famous vintner neighbor Angelo Gaja the secrets of growing the best grapes and making superb, award-winning wine. This extraordinary tale will enrich the lives of travelers and wine lovers alike. A New York Times Book Review 2007 Notable Travel Book.
Vinificação para novatos
by Kyle Richards Elen CantoSe você é um especialista ou apenas gosta de provar um vinho de vez em quando, Vinificação para novatos é o guia perfeito para proporcionar-lhe o orgulho e o prazer de fabricar seu próprio vinho! Não se intimide pelos hectares de uvas e galpões com maquinários que encontramos nas vinícolas. Você pode fazer vinho em casa, e este e-book lhe mostra como! Não precisa ter experiência, pois dividimos o processo em passos simples para que qualquer um consiga fazer um vinho delicioso e cheiroso em casa enquanto se diverte! Compartilhe com sua família e amigos ou guarde para uma ocasião especial. É um muito gratificante dar de presente uma garrafa de vinho que você fez para um amigo ou ente querido. Quem nunca fez vinho costuma ter as seguintes dúvidas: · Que tipo de uva devo usar? · Qual é o equipamento necessário? · Quanto ele custa? · É difícil fazer vinho em casa? · Como ele é feito? Este e-book responde a essas e outras perguntas. Com nosso simples processo, seu vinho preferido logo terá seu nome no rótulo! Chega de pesquisar vinhos misteriosos e caros nas intermináveis prateleiras das adegas. Vinificação para novatos vai permitir que você comece a fazer seu vinho imediatamente. Baixe já seu exemplar!
Vino: The Essential Guide to Real Italian Wine
by Joe Campanale Joshua David SteinThe Italian wine bible for a new generation—a superstar sommelier and restaurateur explores the dynamic world of contemporary Italian wine.&“Joe gives us the gift of learning about the ever-evolving landscape of the world&’s most soulful (and might I say favorite?) wine region.&”—Danny MeyerAcclaimed Italian wine expert, sommelier, winemaker, and restaurateur, Joe Campanale presents a comprehensive guide that is as transportive as it is deeply educational. Vino dives into the dynamic landscape of Italian wine today, where a new generation of winemakers is eschewing popular international styles, championing long-forgotten indigenous grapes, and adopting sustainable approaches best suited for their local climates. In an epic quest through Italy&’s 20 regions that takes readers from the steep hills of Valle d&’Aosta to the near-tropical climates of Sicily, Campanale uncovers and profiles the diversity of real Italian wine and the most exciting, game-changing producers in each area. Readers will leave with countless recommendations for exceptional winemakers and be armed with Campanale&’s empowering new rubric of quality (say goodbye to the Italian wine pyramid). Full of colorful stories, in-depth explorations of the modern craft, and stunning photography, Vino proves there's never been a better time to drink Italian wine.
¡Vino!: The History and Identity of Spanish Wine (At Table)
by Karl J. Trybus¡Vino! explores the history and identity of Spanish wine production from the mid-nineteenth century to today. Nineteenth-century infestations of oidium fungus and phylloxera aphids devastated French and Italian vineyards but didn&’t extend to the Iberian Peninsula at first, giving Spanish vintners the opportunity to increase their international sales. Once French and Italian wineries rebounded, however, Spanish wine producers had to up their game. Spain could not produce only table wine; it needed a quality product to compete with the supposedly superior French wines. After the Spanish Civil War the totalitarian Franco regime turned its attention to Spain&’s devastated agricultural sector, but the country&’s wine industry did not rebound until well after World War II. In the postwar years, it rebranded itself to compete in a more integrated European and international marketplace with the creation of a new wine identity. As European integration continued, Spanish wine producers and the tourism industry worked together to promote the uniqueness of Spain and the quality of its wines. Karl J. Trybus explores the development of Spanish wine in the context of national and global events, tracing how the wine industry has fared and ultimately prospered despite civil war, regional concerns, foreign problems, and changing tastes.
Vino Argentino
by Sara Remington Laura Catena Jay MillerIn this book--part wine primer, part cultural exploration, part introduction to the Argentine lifestyle--discover where to eat, what to see, and how to travel like a local with Laura Catena, the Argentina-born, United States-educated, globetrotting wine star. The world's fifth largest producer of wine, Argentina is home to malbec, the country's best-known indigenous grape. More than 400,000 Americans and 600,000 Europeans visit Argentina every year to enjoy the mighty malbec, taste unparalleled food, trek the wide-open country, and tango all night long in Buenos Aires. Vino Argentino provides insider access to beautiful Argentina.
Vino Business: The Cloudy World of French Wine
by Isabelle SaportaAlready provoking debate and garnering significant attention in France and within the wine world, Vino Business is a surprising and eye-opening book about the dark side of French wine, by acclaimed investigative journalist Isabelle Saporta. While Bordeaux has been a bastion of winemaking tradition and excellence for centuries, in recent decades the industry has changed dramatically under the influence of large-scale international investors. French insurance companies, international fashion houses and Chinese businessmen are all speculating on the area’s wines and land, some of whose value has increased tenfold in the last decade alone. Saporta investigates in detail the 2012 classification of the wines of Saint-Émilion, the most prestigious appellation of Bordeaux’s right bank, which has come into disrepute, not least because the scoring system was changed in order to give points for a châteaux’s lecture facilities and the size of its parking lot. A shocking exposé of the French wine world, and a cri de coeur for the lost values of traditional winemaking, Vino Business pulls back the curtain on the secret domain of Bordeaux, a land ever more in thrall to the grapes of wealth.
Vino Italiano: The Regional Wines of Italy
by David Lynch Joseph BastianichAt one time, Italian wines conjured images of cheap Chianti in straw-wrapped bottles. More recently, expensive "Super Tuscans" have been the rage. But between these extremes lay a bounty of delicious, moderately priced wines that belong in every wine drinker's repertoire.Vino Italiano is the only comprehensive and authoritative American guide to the wines of Italy. It surveys the country's wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes. Extensive reference materials--on Italy's 300 growing zones, 361 authorized grape varieties, and 200 of the top producers-- provide essential information for restaurateurs and wine merchants, as well as for wine enthusiasts.Beautifully illustrated as well as informative, Vino Italiano is the perfect invitation to the Italian wine experience.
Vino Italiano Buying Guide - Revised and Updated: The Ultimate Quick Reference to the Great Wines of Italy
by David Lynch Joseph BastianichAn updated companion volume to Vino Italiano provides a convenient, consumer's guide to Italian wine, listing high-quality Italian wines that are available in the United States along with information about the winemaker, ratings of the wineries, d