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Why is wine so difficult? It might be because we in the industry have long used ridiculous tasting notes to describe wine, even... Læs mere
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This illustrated introduction to Chinese wine explores the history of wine production in China, the legends and customs that surround it and its place in China today.
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The internationally celebrated author of Bright Lights, Big City and The Good Life explores the heady world of wine
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This book explores beer's six-thousand-year history and explains how different styles emerged through the use of different materials and processing methods. The story is... Læs mere
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Brewing by A. Chaston Chapman was first published in 1912 as part of the Cambridge Manuals of Science and Literature series. The volume presents an account of the methods and scientific principles underlying the process of brewing.
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Coffee houses played an important role in the cultural and intellectual... Læs mere
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Looks at the problems of French cuisine in the context of the political, economic and social crises that beset the nation and asks, How did this happen? And what is being done to reverse France's slide?
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Aims to provide an informative guide for the enology student seeking a better and more basic understanding of what the science associated with winemaking is about. This book explains in easily understandable language the fundamental processes of making table wines.
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From antique beer bottles to closely guarded recipes and treasured historic architecture, brewery culture has a special place in American history. Focusing on American... Læs mere