Food and Wine : Beverages

Lettie Teague knows wine. She has been the wine editor at Food & Wine magazine for almost a decade. The only question she is asked more than ''Can you recommend a great wine for under $10?'' -- great cheap white: Argiolas Costamolino Vermentino from Sardinia; great cheap red: Alamos Malbec from Argentina -- is ''What is the best way to learn about wine?''. After many years of fielding these questions, Lettie was determined to debunk the myth that learning about wine is hard. She decided to find just one wine idiot and teach him a few fundamentals -- how to order off a restaurant wine list without fear, approach a wine merchant with confidence, and perhaps even score a few points off a wine snob. Enter her neighbor, good friend and complete wine neophyte Peter Travers, Rolling Stone magazine's longtime film critic. more...

Price: $17.99

From the expert who promises to avoid winespeak comes an unfussy guide that focuses on American wines and on up-and-coming wineries from around the globe. For novices and afficionados alike, Anthony Dias Blue's Pocket Guide to Wine 2006 will lead you to the best choices -- and values -- without pretense or hyperbole. With a special eye for American wines and those that are unheralded yet not to be missed, Blue makes the process of choosing wine in a store or restaurant simple. He provides: Extensive listings of wineries on six continents, from Mexico to South Africa, from Long Island to Israel, and even from China to India Outstanding and cult wineries -- and wineries to watch Profiles of each region that focus on key characteristics and varieties Ratings, succinct descriptions, and opinions about each producer Updated vintage reports Advice about what to drink now more...

Price: $11.99

Fluidization is a technique that enables solid particles to take on some of the properties of a fluid. Despite being very widely used within the food processing industry, understanding of this important technique is often limited. Applications of Fluidization to Food Processing sets out the established theory of fluidization and relates this to food processing applications, particularly in:. • Drying. • Freezing. • Mixing. • Granulation. • Fermentation. This important and thorough book, written by Peter Smith, who has many years’ experience teaching and researching in food processing, is an essential tool and reference for food scientists and technologists, and engineers working within the food industry. Libraries, and research and development groups within all universities and research establishments where food science, food studies, food technology, physics and engineering are studied and taught should have copies of this useful book. more...

Price: $210.00

This revised Fourth Edition of The Bar and Beverage Book has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. more...

Price: $75.00

A favorite drink-mixing guide–more than 350,000 copies sold in previous editions! With easy-to-follow guidance on bartending tools and techniques, thorough coverage of liquors and wines, and more than 1,000 terrific cocktail recipes, Bartending For Dummies has become a must-have entertaining resource. more...

Price: $16.99