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Why another wine book? First, this one is by wine educators from the Culinary Institute of America, whose other fine works (The New Professional Chef, LJ 8/91) and outstanding reputation lend it gastronomical authority. Second, Exploring Wine has an unfettered clarity, whether explaining formulas to calculate a reasonable price range or steps to produce the most beneficial wine-tasting experience or ways to select from the deluge of international choices. Third, there is a superb chapter on matching food and wine, full of tables and menus, which simultaneously honors classical principles of experimentation and personal preference. If these reasons aren't sufficient, there's the concise background information on wine-making, the world tour of producers, the coffee-table-book photographs, the section devoted to collecting, appendixes of American appellations and official classifications of Bordeaux, and a 12-page glossary. Definitely not just "another wine book." Highly recommended.
Wendy Miller, Lexington P.L., Ky.
Copyright 1996 Reed Business Information, Inc. --This text refers to an alternate Hardcover edition.
"...lively guide..." (New Yorker, 10 December 2001) --This text refers to an out of print or unavailable edition of this title.See all Product Description
This is a disapointing book. The writing style is verbose and akward. The information is poorly organized and too frequently incorrect. Read morePublished on May 14 2002 by E. Trimble
I am a Culinary Arts student enrolled in a Beverage Management course. Exploring Wines was on our list of supplemental readings. Read morePublished on Feb. 2 2002 by Tioni K Croote