World Atlas of Wine
Author: Hugh Johnson
Hailed by Decanter as the "Wine Book of the Millennium," and described by critics worldwide as "extraordinary" and "irreplaceable," there are few volumes that have had as monumental impact in their field as Hugh Johnson's The World Atlas of Wine: sales have exceeded four million copies, and it is now published in thirteen languages.
For this fifth edition, world-renowned authors Johnson and Jancis Robinson have combined their unrivalled talents. Together, they gave this masterpiece its most thorough and expansive revision ever, gathering the best maps and prose from the frontline of the expanding wine world. In keeping with the Atlas's reputation for cartographic excellence, all 148 maps from the fourth edition have been completely revised and modernized, and thirty new ones have been created to cover the world's most dynamic regions, including the southern Rhфne, Languedoc-Roussillon, southern Italy, northern Spain, central Portugal, South America, Canada, and Hawke's Bay in New Zealand.
A truly incomparable book, and an essential addition to every wine lover's or professional's library.
Library Journal
Johnson and Robinson's newest edition of what has become a classic in oenology is listed as "Completely Revised and Updated." And it would have to be in order to keep up with the explosion in the popularity of wine and winemaking and the changes that have taken place in the science of wine production since the 2001 edition of this book. Beautifully illustrated and colorfully formatted, the volume is chock-full of information about wine production that is not easily found in most libraries. The introductory section includes 20 articles, most consisting of a two-page spread, on such topics as wine production and consumption; wine in ancient and medieval times; and winemaking, bottling, storing, serving, and tasting. The bulk of the volume covers geographical areas, with detailed maps showing wine-producing areas and some named vineyards. Labels of the authors' choices for the best wines of the area are included. The photographs that accompany each article give the reader a sense of the character of the region, complementing the descriptions of the geography, the climate, the wines, and the region's place in the worldwide market. BOTTOM LINE Well worth the price, this reference book is highly recommended for all public libraries, academic libraries supporting the culinary arts, anthropology, or popular culture programs, and all individuals who love wine.-Rosanne M. Cordell, Schurz Lib., Indiana Univ. South Bend
Copyright 2006 Reed Business Information.My Last Supper: 50 Great Chefs and Their Final Meals: Portraits, Interviews, and Recipes
Author: Melanie Dunea
Annie Leibovitz meets Heat in this award-winning photographer’s stunning celebration of world-famous chefs and their final meals.
Chefs have been playing the “My Last Supper” game among themselves for decades, if not centuries, but it had always been kept within the profession until now. Melanie Dunea came up with the ingenious idea to ask fifty of the world’s famous chefs to let her in on this insider’s game and tell her what their final meals would be. My Last Supper showcases their fascinating answers alongside stunning Vanity Fair–style portraits. Their responses are surprising, refreshing, and as distinct from each other as the chefs themselves. The portraits—gorgeous, intimate, and playful—are informed by their answers and reveal the passions and personalities of the most respected names in the business. Lastly, one recipe from each landmark meal is included in the back of the book. With My Last Supper, Dunea found a way into the typically harried, hidden minds of the people who have turned preparing food into an art. Who wouldn’t want to know where Alain Ducasse would like his supper to be? And who would prepare Daniel Boulud’s final meal? What would Anthony Bourdain’s guest list look like? As the clock ticked, what album would Gordon Ramsay be listening to? And just what would Mario Batali eat for the last time?
Featuring: Ferrán Adrià, José Andrés, Dan Barber, Lidia Bastianich, Mario Batali, Rick Bayless, Michelle Bernstein, Daniel Boulud, Anthony Bourdain, Scott Conant, Gary Danko, Hélène Darroze, Alain Ducasse,Wylie Dufresne, Suzanne Goin, Gabrielle Hamilton, Fergus Henderson, Thomas Keller, Giorgio Locatelli, Masa Kobayashi, Nobu, Jamie Oliver, Jacques Pepin, Gordon Ramsay, Michel Richard, Eric Ripert, Marcus Samuelsson, Charlie Trotter, Jean-Georges Vongerichten and more…
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