The World Encyclopedia of Wine The World Encyclopedia of Wine is written for those who already enjoy drinking wine, but find themselves wanting a deeper knowledge of where it is made, what goes into it, what to eat with it and why it tastes as it does.
This comprehensive and up-to-the-minute new reference is filled with detailed information, practical guidance and enthusiastic descriptions of the world of wine.
- Globetrotting tour if the world's wine regions, from Bordeaux to Rioja, from The Lebanon to California, from South Africa's Cape to Australia's Barossa Valley
- 12 major grape varieties: their aromas, flavors and characters
- Brief tasting notes on each grape variety
- Techniques and trends of winemaking
- Practicalities of keeping and serving wine
- Five principal elements to look for when tasting a wine
- How to be bold when matching wine with food
- Recommended producers to look for
- Guides to the top vintages
- Beautiful color illustrations: vivid photography and over 30 hand-painted maps
The World Encyclopedia of Cheese
Includes an indispensable, fully illustrated reference section covering the cheeses of the world, describing the color, texture, taste and background of each one.
Over 100 classic and contemporary cheese recipes from cuisine's around the world.
Includes recipes from each course of a meal, covering soups, savories and snacks, such as Mexican Tacos and Mozzarella in Carozza; salads and vegetable dishes, main meal cheese dishes, such as Spanakopita; pastries, pizzas and pasta, desserts, such as Tiramisu, and Ricotta and Marsala Tarts, and breads.
Features expert advice on which wine to serve with cheese.
Every recipe is photographed in coloreach with full-color, step-by-step instructions.