The Wine, Beer, and Spirits Handbook
(Sprache: Englisch)
Master the mysteries of wine.The study of wine and beverages has become integral to hospitality education. The Wine, Beer, and Spirits Handbook demystifies the wine and wine-making process, examining not only the making and flavor profiles of wine, beer,...
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Master the mysteries of wine.
The study of wine and beverages has become integral to hospitality education. The Wine, Beer, and Spirits Handbook demystifies the wine and wine-making process, examining not only the making and flavor profiles of wine, beer, and spirits, but also the business of wine service as practiced by a chef or sommelier.
Unique to this book, is the strong emphasis on food and wine pairings, as well as food and beverage interactions. An entire chapter uncovers this broad, often intimidating, topic with detailed information on table wines, sparkling wines, fortified wines, beer and spirits.
More importantly, The Handbook explains the responsibilities of a sommelier from both service and managerial perspectives. Readers explore their wine-related duties including: the developing of wine lists, identifying faulty wines, ordering, receiving, and storing wines, conducting inventory control, pricing, product research, cellar management, and the health and legal implications of wine consumption.
A comprehensive, one-stop resource to the character and best use of beverages, The Wine, Beer, and Spirits Handbook will help every student, chef, sommelier and wine enthusiast confidently master the mysteries of wine and other beverages.
This book demystifies wine and the wine making process by approaching this often intimidating subject from a varietal and wine style perspective. Beer and spirits are also covered in this unique handbook. Each chapter includes food and wine, beer, and spirits pairings and how different food flavors and beverages interact. Starting with a look at how wines are made, how to taste wine, and how wines interact with food, the book then moves through the different types of grapes, where they are grown, and the types of wines that are made with them. Designed for beverage managers, chefs, and sommeliers, this handbook covers the science, art, and business of wine.
Inhaltsverzeichnis zu „The Wine, Beer, and Spirits Handbook “
PrefacePart One: Introduction to Wine
Chapter 1: What Makes Wines Taste Different?
Chapter 2: How Wine Is Made
Chapter 3: The Science of Wine Tasting
Chapter 4: Wine Storage and Service
Chapter 5: Food and Wine Pairing
Chapter 6: The Health Aspects of Alcohol
Part Two: Wines from International Grapes
Chapter 7: Chardonnay
Chapter 8: Pinot Noir
Chapter 9: Cabernet Sauvignon
Chapter 10: Merlot
Chapter 11: Sauvignon Blanc
Chapter 12: Riesling
Chapter 13: Syrah/Shiraz
Chapter 14: Grenache/Garnacha
Part Three: Wines from White Grapes
Chapter 15: The Aromatics
Chapter 16: Light and Crisp White Wines
Chapter 17: Fat and Full
Part Four: Wines from Black Grapes
Chapter 18: Light and Fresh
Chapter 19: Soft and Juicy
Chapter 20: Full and Tannic
Chapter 21: Rich and Spicy
Part Five: Sparkling and Fortified Wines
Chapter 22: Sparkling Wines and How They Are Made
Chapter 23: Fortified Wines
Chapter 24: Sparkling and Fortified Wine Service
Part Six: Beer, Spirits, and Liqueurs
Chapter 25: Beer
Chapter 26: How Spirits and Liqueurs Are Made
Chapter 27: Fruit-Based Spirits
Chapter 28: Grain-Based Spirits
Chapter 29: Vegetable-Based Spirits
Part Seven: The Role of the Sommelier
Chapter 30: In the Dining Room
Chapter 31: Wine List Creation and Menu Matching
Chapter 32: Cellar Management and Product Research
Chapter 33: Understanding Wine Faults
Appendices
Appendix A: Maps
Appendix B: Label Terminology
Appendix C: Legislation
Glossary
Bibliography
Index
Autoren-Porträt von Michael F. Nenes, The International Culinary Schools SM at
The Art Institutes (www.artinstitutes.edu), a system of over 40 education institutions located throughout North America, providing an important source of culinary arts, design, media art, and fashion programs for professionals.The International Culinary Schools at The Art Institutes is North America's largest system of culinary programs with over 30 locations and more than 6,000 students. Based on classical Escoffier, Asian, and Latin culinary techniques, with an emphasis on progressive trends and practices, the schools' curriculum is designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines. Internships, student-run school restaurants, guest lectures and Web-based seminars, and study abroad programs help broaden the scope of learning for students.
Bibliographische Angaben
- Autoren: Michael F. Nenes , The International Culinary Schools SM at
- 2009, 528 Seiten, Maße: 22,3 x 28,6 cm, Gebunden, Englisch
- Verlag: Wiley John + Sons
- ISBN-10: 047013884X
- ISBN-13: 9780470138847
Sprache:
Englisch
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