Kevin Zraly's American Wine Guide: 2009
Author: Kevin Zraly
Raise a glass to Kevin Zraly’s tasty tribute to American wines! Just like his bestselling Windows on the World Wine Course, this is as essential to wine-lovers as the bottles themselves.
Kevin Zraly, winner of the 2006 Wine Literary Award, brings you this revised edition of the only guide that covers the wines and wineries of all fifty states. (Yes—including Alaska!) Zraly has noted that “Americans are drinking more wine now than they ever have before,” and his sparkling work quenches our need for advice on this booming, underserved subject. It has everything previously included—the fascinating history and background details, magnificent spreads with maps of the wine-growing areas, handsome labels, fact boxes on each state, great wine selections (many at under $15)—and lots more. Along with updated information throughout, there’s greatly expanded entries for eight states: Oklahoma, Kentucky, Arizona, Maryland, Tennessee, Wisconsin, New Mexico, and Connecticut.
Zraly offers his expert and up-to-the minute picks by varietal and price range, all based on their ready availability throughout the country. Filled with accessible information and Zraly’s love of wine and winemaking, this handy, incisive volume is the perfect resource for understanding and enjoying American wine.
Kevin Zraly is the founder and teacher of the Windows on the World Wine School that has graduated more than 14,000 students. He is the recipient of the Lifetime Achievement Award from the European Wine Council and the James Beard Award, among others. Kevin Zralyhas been featured in The New York Times, People, The Wall Street Journal, GQ, Newsweek, and USA Today and is a Georges Duboeuf Book Award Winner.
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Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican Community
Author: Yvonne Ortiz
Yellow rice, papayas, guavas, pina coladas, adobo, cilantro, and recaito - color, spirit, and sun-splashed flavor identify the national cuisine of Puerto Rico. A Taste of Puero Rico is the first major cookbook in years to celebrate the vibrant foods of Puerto Rico, from hearty classics to today's new, light creations. Culinary professional Yvonne Ortiz captures the very best of island cooking in 200 recipes for every course. Adapted for the modern kitchen but completely authentic, these wonderful dishes, bursting with tropical tastes, bring a rich and diverse culinary heritage to your table.
Library Journal
Until recently, Puerto Rican cooking has been taken for granted or overlooked here. Now, with Oswald Rivera's Puerto Rican Cooking in America (LJ 11/15/93) and this new book from an accomplished food writer, the situation has begun to change. Ortiz, a Puerto Rican native and French-trained former chef, includes classic and regional specialties (despite the island's small size, distinct culinary differences are evident from one locale to another), recipes that reflect Spanish and African influences, and contemporary dishes from Puerto Rican cooks on the mainland and the island, as well as her own concoctions. Rivera's book emphasizes home-style cooking; although Ortiz includes the traditional dishes, too, her book is somewhat more sophisticated. Highly recommended.
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