|21eme siecle, nouvelle generation patisserie||*$109.00|
| ||Alimentacion y gastronomia/ Nutrition and Gastronomy (Patrimonios/ Patrimony) (Spanish Edition)||*$10.95|
|America's Test Kitchen - Slow Cooker Revolution - Favorites from the Best Selling Cookbook|
Brand New Issue... Great Recipes
|ASTRANCE, LIVRE DE CUISINE||*$125.72|
|Bali: The Food of My Island Home||*$69.76|
|Batters and Breadings in Food Processing 2nd Edition|
Batters and Breadings in Food Processing, Second edition is a long-awaited, must-have resource for the cereal and food processing industry. 21 years has passed since the publication of the first edition of this book.
| ||Beer Tap into the Art and Science of Brewing.jpg|
0306457970|9780306457975. Beer Tap into the Art and Science of Brewing published in the year 1998 was published by Plenum Publishing Company Limited. The author of this book is Charles W. Bamforth. This is the Hardback version of the title "Beer Tap into the Art and Science of Brewing" and have around pp. 245 pages. Beer Tap into the Art and Science of Brewing is currently Available with us.
| ||BEYOND PARSLEY||*$82.00|
|Buffet (Spanish Edition)|
Tiene una fiesta o reunión próximamente y no sabe que hacer? No se preocupe, Royce Editores ha preparado una extraordinaria obra de consulta culinaria reunida en un sólo libro con las más completas alternativas en buffet.
Una selección completa y variada de doce tipos de buffet ilustrados con recetas prácticas y deliciosas que le permitirán combinar lo mejor de la comida nacional o internacional según su creatividad.
EL BUFFET Consiste en presentar mesas instaladas de formas diferentes, vestidas con diversos arreglos y servidas en algún ángulo o espacio determinado de la casa o local seleccionado con una variedad de preparaciones para que el invitado se atienda personalmente, en este caso los alimentos se presentan en samovares, fuentes, bandejas, etc..
|Chantilly: Reposteria Francesa Con Sabor a Tropico/ French Bakery With Tropical Flavor (Spanish Edition)||*$543.43|
|Chocolate Matter - Matiere Chocolat (English)|
Chocolate Matter, the stunning book by Stephane Leroux. At first glance, it's almost unimaginable that a wave, rose, granite, bamboo cane or mahogany plank could be made of chocolate. Each masterpiece reflects the technical expertise of Stephane Leroux in bringing matter to life in such striking fashion."Everything inspires me", explains Stephane Leroux, who draws on architecture, painting, sculpture... in his work. But it is nature - the sea, the birds, the plants and the flowers that stirs his imagination the most. This edition contains two books with one containing stunning photographs along with the main book of reciepes and techniques.
What he produces in chocolate not only verges on perfection, but also offers that added spirit found in leading visual artists: a unique ability to capture light and spread its effects throughout an entire work. Stephane Leroux, recognised pastry chef is one of those who believe in the need to pass on the baton so that new generations can strive even further and continue this quest for perfection.
With this in mind, take time to cast your eyes over the work within the work, the second book of the box set Chocolate Matters. In the 416 pages of these Design Techniques for Chocolate, Stephane Leroux presents about 50 style exercises using a step-by-step approach, from the creation of a stem in cocoa butter to the production of a concrete brick!
More than 1200 photographs with accompanying text offer a wealth of detail on the progress of each piece, from the raw material, chocolate, to its transformation into a work of art, at the same time bringing all his creations within reach of everyone.
| ||Cocina peruana pescados y mariscos/ Peruvian Fish and Seafood Recipes (Recetario De Cocina Peruana/ Peruvian Recipe Book) (Spanish Edition)||*$16.95|
|Cocinando la historia||*$183.62|
|COCINAR SIN HUMOS||*$164.08|
|CONOCIMIENTO DEL VINO. CATA Y DEGUSTACI?N||*$170.20|
| ||Everything But Espresso: Professional Coffee Brewing Techniques|
When I began in the coffee business in 1992, I read every book I could find about coffee. After reading all of those books, however, I felt as if I hadn't learned much about how to make great coffee. My coffee library was chock-full of colorful descriptions of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in. I would have traded in all of those books for one serious, practical book with relevant information about making great coffee in a café.
| ||Foodservice Management Principles and Practices|
0135122163|9780135122167. Foodservice Management Principles and Practices published in the year 2011 was published by Prentice-Hall. The author of this book is June Payne-Palacio. Monica Theis. ed page displaying collection of Monica Theis books here. This is the Hardback version of the title "Foodservice Management Principles and Practices" and have around pp. 600 pages. Foodservice Management Principles and Practices is currently Available with us.
| ||La cocina del banco Nacional de Mexico/ The Cuisine of the Nacional Bank de Mexico (Spanish Edition)||*$513.70|
|Las mejores recetas de la cocina saludable/ The Healthy Food Best Recipes (Spanish Edition)|
El mejor libro de cocina saludable para una vida sana. El libro que nos enseñará a tener una mejor calidad en nuestras vidas. Lo más importante en la persona es la salud y la buena alimentación, este libro nos ofrece una nueva alternativa para alimentarse bien, pensando en los adultos, adolescentes y niños.
Una obra colmada de exquisitos platos para que disfrute lo mejor de la comida saludable mediante recetas de fácil elaboración.
Las mejores recetas para personas con colesterol alto, obesidad, hipertensión arterial, diabetes, etc...
Cocina saludable, una obra que contempla los aspectos más importantes de la nutrición para un perfecto funcionamiento del organismo humano.
Los nutrientes esenciales como proteínas, carbohidratos, lípidos, vitaminas y minerales, en una cantidad y proporción adecuadas para cada individuo según la etapa de vida que se esté atravesando: niñez · infancia · adolescencia · embarazo · adultez · tercera edad.
Para crear nuevos hábitos alimenticios y así, mejorar la salud, prevenir enfermedades y cuidar el crecimiento de los niños. Una obra única, dividida en siete partes:
Los carbohidratos Las proteínas Las grasas Las vitaminas, minerales y antioxidantes Alimentación y etapas de la vida La alimentación y las enfermedades Para tomar en cuenta
|Margrit Mondavi's Sketchbook: Reflections on Wine, Food, Art, Family, Romance and Life|
Robert Mondavi Winery is proud to honor the extraordinary life of Margrit Mondavi, with the much-anticipated release of Margrit Mondavi's Sketchbook: Reflections on Wine, Food, Art, Family, Romance and Life. The elegant 147-page hardcover book highlights a collection of intriguing, personal stories, including reflections on her life with the late Napa Valley iconic vintner, Robert Mondavi, and a forward by renowned chef Thomas Keller. Written with the help of James Beard Award-winning food columnist and author Janet Fletcher, and enriched with Margrit's own art/watercolor drawings, Margrit's sketchbook celebrates a lifelong commitment to creating a food and wine culture in Napa Valley through original, innovative programs that have become benchmarks in the culinary and art worlds.
|Parma "A Capital of Italian Gastronomy" By Giuliano Bugialli|
Giuliano Bugialli's latest book is the very first book printed by Academia Barilla. Parma-designated the culinary capital of the European Union is renowned for its unique ingredients, parmagiano reggiano and proscuitto di Parma.
Giuliano Bugialli presents the food of this legendary city, dishes that have a classic simplicity and full, rich flavors. More than 120 recipes are included-antipasti, a wide array of pasta dishes, main courses based especially on veal and pork of the region, and, of course, the succulent desserts for which the city is famous.
For Parma photographer Andy Ryan has contributed spectacular views of the city-its historic buildings, markets, and the surrounding countryside-as well as finished dishes and ingredients to create a sense of the richness and vitality of the culture and cuisine of this wonderful place.
A luxury hardcover that makes a perfect gift. Retail price $50
|Remington Camp Cooking|
A new cookbook collaboration from Chef Charlie Palmer and Remington, Remington Camp Cooking is chock full of outdoor game and fireside cooking recipes, as well as camp cooking pointers from Chef Charlie Palmer. Replete with artwork from the Remington Arms collection, consider this cookbook your how-to on everything to feed your outdoor life, no matter where you roam.
<em>"There's something liberating about cooking and eating outdoors. Away from the constraints of the table, we're a little more sensual in our appreciation. We revel in the smell of the campfire, the charring of the meat on the grill. There's a different spirit-more primal, more immediate, and ultimately more satisfying."</em> - Chef Charlie Palmer
| ||Science. Vine and Wine in Modern France.jpg|
0521497450|9780521497459. Science. Vine and Wine in Modern France published in the year 1996 was published by Cambridge University Press. View 81618 more books by Cambridge University Press. The author of this book is Harry W. Paul. This is the Hardback version of the title "Science. Vine and Wine in Modern France " and have around pp. 367 pages. Science. Vine and Wine in Modern France is currently Available with us. The Paperback version of this book is also available here.
|The Gathering of Friends Set of Volume 1 and 2 (The Gathering of Friends (Set of two, volume 1 and 2), Volume 1 and Volume 2 Set of 2)|
Beautiful Cookbook set of Voulme 1 and 2, with table decor and entertaining ideas
|The Ottoman Turk and the Pretty Jewish Girl|
Turkish Jewish Cookbook
Turkish Jewish Memoir
Turkish Jewish history and culture
|The Parthenon Cookbook: Great Mediterranean Recipes from the Heart of Chicago's Greektown [Hardcover]||*$499.98|
|The Professional Barista's Handbook: An Expert Guide to Preparing Espresso, Coffee, and Tea|
FROM THE AUTHOR: When I began in the coffee business fourteen years ago, I read every book I could find about coffee. After reading all of those books, however, I felt as if I hadn't learned much about how to make great coffee. My coffee library was chock-full of colorful descriptions of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in. I would have traded in all of those books for one serious, practical book with relevant information about making great coffee in a café.
Fourteen years later, I still haven't found that book. I know many other professionals as well as some obsessive nonprofessionals would like to find that same book I've been looking for. This book is my attempt to give it to them.
|The Whole Life Nutrition Cookbook: Whole Foods Recipes for Personal and Planetary Health, Second Edition (Perfect Paperback)||*$186.92|
|Wine Science (Food Science and Technology) 3th (third) edition Text Only||*$316.50|
Brand: 10 Speed Press
The debut cookbook from the restaurant Gourmet magazine named the best in the country.<br><br>A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team. <br><br>"Achatz is something new on the national culinary landscape: a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation . . . Get close enough to sit down and allow yourself to be teased, challenged, and coddled by Achatz's version of this kind of cooking, and you can have one of the most enjoyable culinary adventures of your life." --Corby Kummer, senior editor of Atlantic Monthly<br><br>"Someone new has entered the arena. His name is Grant Achatz, and he is redefining the American restaurant once again for an entirely new generation . . . Alinea is in perpetual motion; having eaten here once, you can't wait to come back, to see what Achatz will come up with next." --GourmetReviews & AwardsJames Beard Foundation Cookbook Award Finalist: Cooking from a professional Point of View Category James Beard Foundation Outstanding Chef Award! "Even if your kitchen isn't equipped with a paint-stripping heat gun, thermocirculator, or refractometer, and you're only vaguely aware that chefs use siphons and foams in contemporary cooking, you can enjoy this daring cookbook from Grant Achatz of the Chicago restaurant Alinea.. . . While the recipes can hardly become part of your everday cooking, this book is far too interesting to be left on the coffee table. As you read, a question emerges: Is Alinea's food art? . . . I go a little further, describing Achatz with a word that he would probably never use to describe himself: avant-garde, as it defined art movements at the beginning of the last century--planned, self-concious, and structured attempts to provoke and shake the status quo. Just as with those artists, the results are not necessarily as interesting as the intentions and concepts behind them. In this sense, this volume constitutes a full-blown although not threatening manifesto."—Art of Eating
|Working Woman's Cookbook|
Brand: 1st Book Library
|Potter's Book Of Glaze Recipes|
Brand: A & C Black
This guide provides a short introduction to glazes with basic instructions on making your own, followed by a comprehensive collection of glaze recipes, covering a wide range of temperatures and variations. The book should be of use to any potter or ceramicist.
| ||I Have LEFTOVERS...What do I do now?|
Brand: a Chef's Journey
Why a book about leftovers? As much as I love to cook, I think having leftovers to work with is as much fun as starting from scratch. Sometimes cleaning the refrigerator as we re trying to find something to make for dinner results in the very best recipes. And, how often do we have to tell our families, sorry, I ll never be able to duplicate this ? For this book, I concentrate on basic everyday bits and pieces of last night and the night before s dinner. To get everyone started, types of leftovers are categorized and within each section Master Recipes are offered to cook items that begat leftovers in the first place. Use these ideas as a guide and go outside the box in combining flavors and foods. Leftover rice or couscous are great to add to a stir-fry, no matter the flavorings. Say there is one lonely crab cake left; it can be crumbled and added to canned or a homemade bowl of tomato soup along with a little sautéed onion and celery, and topped with a shaving of cheese ~ you ll never think of these items as leftover again. A collection of easy and simple-to-prepare recipes and ideas for using leftovers from your freezer, refrigerator and panty. Over 90 recipes and 8 plus pages of hints and tips to put together dishes such as: Meatball Mini-Hoagies; Chicken & Leek Cassolettes; Crab Cake BLTs; Roasted Garlic Potato Patties; Mashed Potato Stuffed Hot Dogs; Beef Stew Pot Pie; Chocolate Bread Pudding with Brandy Caramel Sauce...and many more ideas. Some simple and a few sophisticated, but all meant to make your leftovers shine.
| ||Homemade Vinegar: Make Your Own With Mother of Vinegar|
Brand: A Printing Co
|A Spicy Touch Volume III|
Brand: A Spicy Touch Publishing Inc.
A Spicy Touch III: A Fusion of east African & Indian Cuisine, presents 134 recipes, of which two dozen offer variations, and 90 are completely vegetarian. All recipes are presented with English names although, where appropriate, traditional names for ingredients and particular dishes are provided in Gujarati (the language of Gujerat in northwestern India) and/or Kiswahili (the official bantu Language of Kenya, Tanzania, and Uganda). The book is organized in six sections: BASICS (Masalas, Pastes & Sauces); ACCOMPANIMENTS (Pickles, Chutneys, Raitas & Salsa); APPETIZERS (Salads, Snacks & bhajia); MAIN DISHES (Chicken, Beef & Lamb, Seafood, Vegetables & Pulses); Starches (Rice & Bread); DESSERTS (Sweets & Drinks). Recipes presented at the front of the book provide stock ingredients for many subsequent dishes. Preparing them and having them on hand will make the further preparation of this cuisine far less complex and more manageable in terms of time. A detailed glossary and background notes specific to any unusual ingredients used in a particular recipe will help you understand what you require and then look for on the shelves of your neighbourhood grocery store. In A Spicy Touch III, Noorbanu Nimji presents her recipes in a logical sequence designed to support anyone who feels comfortable in a domestic kitchen environment, achieve competency in the preparation, cooking and presentation of this flavourful, colourful, and healthy cuisine. With what this book can teach you, you can master the Spicy Touch!
|Food and Drink in American History [3 volumes]: A "Full Course" Encyclopedia|
<p>The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set.</p><p></p><p>The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.</p>
|Street Food around the World: An Encyclopedia of Food and Culture|
<p>Street foods run deep throughout human history and show the movements of peoples and their foods across the globe. For example, mandoo, manti, momo, and bāozi: all of these types of dumplings originated in Central Asia and spread across the Old World beginning in the 12th century. This encyclopedia surveys common street foods in about 100 countries and regions of the world, clearly depicting how "fast foods of the common people" fit into a country or a region's environments, cultural history, and economy. The entries provide engaging information about specific foods as well as coverage of vendor and food stall culture and issues. An appendix of recipes allows for hands-on learning and provides opportunities for readers to taste international street foods at home.</p>
|They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from around the World|
<p>The title <i>They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from around the World</i> says it all. This fun encyclopedia, organized A–Z, describes and offers cultural context for foodstuffs people eat today that might be described as "weird"—at least to the American palate. Entries also include American regional standards, such as scrapple and chitterlings, that other regions might find distasteful, as well as a few mainstream American foods, like honey, that are equally odd when one considers their derivation. </p><p></p><p>A long narrative entry on insects, for example, discusses the fact that insects are enjoyed as a regular part of the diet in some Asian, South and Central American, and African countries. It then looks at the kinds of insects eaten, where and how they are eaten, cultural uses, nutrition, and preparation. Each of the encyclopedia's 100 entries includes a representative recipe or, for a food already prepared like maggoty cheese, describes how it is eaten. Each entry ends with suggested readings.</p>
|Abita Beer: Cooking Louisiana True|
Brand: Abita Beer
Over 60 recipes, many from New Orleans most celebrated chefs and restaurants, including Emeril Lagasse, Susan Spicer, Paul Prudhomme, Commander's Palace, Galatoire's and many more! From appetizers and side dishes to main courses and even desserts, every recipe contains Abita Beer as an ingredient. More than a cookbook it is also a history book and tasting guide with chapters about the history of beer in New Orleans, the beer making process and valuable tips on pairing beer with food, selecting proper beer glassware and educating your beer palate. The 184 page hardcover book includes over 80 photographs. Every recipe was tasted and tested by Marcelle Bienvenu, noted cookbook author and food columnist. Anyone who enjoys fine craft brewed beer and classic Louisiana cooking will find many delicious reasons to give or get this handsome book. The Abita Brewing Company was founded in Abita Springs, Louisiana in 1986 and is the first and largest craft brewer in the southeastern United States. Abita creates full flavored specialty ales, lagers and an all-natural root beer.
|El Sabor De La Tradicion (Spanish Edition)|
Brand: Abya-Yala Ediciones
|Anahid's Gourmet Cookbook|
Brand: Academia International
BEST SELLER<br>Great MIDDLE EASTERN CUISINE Book
| ||Brewing Science (Food Science & Technology International)|
Brand: Academic Pr
|ADVANCES IN FOOD RESEARCH VOLUME 32, Volume 32 (Advances in Food and Nutrition Research)|
Brand: Academic Press
|Beer: A Quality Perspective (Handbook of Alcoholic Beverages)|
Brand: Academic Press
Brewing is humankind's oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. <br><br>* The only detailed book that specifically addresses the science of beer quality<br>* Addresses the various impacts on and perception of beer quality<br>* Includes expert insights based on real-world experience
|Espresso Coffee, Second Edition: The Science of Quality|
Brand: Academic Press
Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful <b>Espresso Coffee</b> will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. It provides a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a detailed bibliography to provide direction to the wider literature. <br><br>Chapters Include:<br>* Quality of espresso coffee <br>* The plant<br>* The raw bean<br>* Roasting<br>* Grinding<br>* Packaging <br>* Percolation<br>* The cup<br>* Physiology
|Espresso Coffee: The Chemistry of Quality|
Brand: Academic Press
This unique book is a must for food researchers, food technologists, and managers working in, or entering into, the coffee industry. Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the book comprehensively covers the current status of the chemistry and technology of expresso coffee. Aspects covered include agronomy, green coffee processing, roasting / grinding, packaging, percolating and decaffination techniques. The research and development / technology community will find the appendix of analytical chemical methods an invaluable guide. With no comparable book on the market, this work updates all areas covered by the more general texts, adding new technologies, techniques and research, as well as focusing on the quality aspects of expresso. <br><br>Key Features<br>* All aspects of expresso coffee are covered including <br>* agronomy<br>* green coffee processing <br>* roasting/grinding<br>* packaging<br>* percolating techniques<br>* decaffeination techniques
|Molecular Wine Microbiology|
Brand: Academic Press
<p><b>Molecular Wine Microbiology</b> features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety.</p> <p>Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also its safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic amines or ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the technological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in the production of wine, from a microbiological point of view.</p><ul><li>Winner of the 2012 Jury Award in Enology from the International Organisation of Vine and Wine</li><li>Presents the most current methods of studying the microbiology of wine</li><li>Includes latest identification and typing methods, reducing identification time from days and weeks to minutes and hours</li><li>Provides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety</li></ul>
|Whisky: Technology, Production and Marketing (Handbook of Alcoholic Beverages)|
Brand: Academic Press
<b>Whisky: Technology, Production and Marketing</b> explains in technical terms, the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production from the processing of raw materials, to the fermentation, distillation, maturation, blending, production of co-products and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to the market in such a comprehensive manner and with such a high level of technical detail. <br><br>* Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner<br>* Includes a chapter on marketing and selling whisky<br>* Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
|Wine Science, Fourth Edition: Principles and Applications (Food Science and Technology)|
Brand: Academic Press
Understand the three pillars of wine science---- grape culture, wine production, and sensory evaluation-- in the third edition of this bestselling title. <br><br>Author Ronald Jackson takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. <br><br>NEW to this edition:<br><br>* Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation<br>* Significant additional coverage on brandy and ice wine production<br>* New illustrations and color photos