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In this book, Clive Coates, a Master of Wine who has spent four decades of his distinguished career in Burgundy, shares his vast insider's knowledge of one of the world's most exciting, complex, and intractable wine regions. Personal rather than encyclopedic, and informed by Coates's unparalleled access to regular, extensive tastings, this book imparts the author's philosophy and expertise as to how best approach, appreciate, and discuss the wines of Burgundy. Coates updates and supplements the domaine profiles featured in his two previous books, Côte D'Or and The Wines of Burgundy with new in-depth assessments of specific vineyards. Divided into three sections-Vineyard Profiles, Domaine Profiles, and Vintage Assessments-My Favorite Burgundies considers the leading vineyards and today's top estates, and features detailed maps and a wealth of tasting notes that reflect how the wine develops as it ages. Enlivened by Coates's singular, firsthand knowledge and precise descriptions, this is an indispensable guide for amateur and professional enophiles alike.

Vineyards --- Wine and wine making --- Farms --- acidity. --- beauty. --- beverages. --- burgundy. --- chambolle musigny. --- charmes chambertin. --- cooking. --- culinary. --- domaine profiles. --- engaging. --- extensive tastings. --- favorite burgundies. --- firsthand knowledge. --- food lovers. --- food wine. --- france. --- history. --- insider knowledge. --- leading vineyards. --- lively. --- page turner. --- precise descriptions. --- professional enophiles. --- specific vineyards. --- tasting notes. --- top estates. --- travel guides. --- vineyard profiles. --- vintage assessments. --- wine reference cookbooks. --- wine regions. --- wine.

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In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnación Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero español (The Spanish Cook), Encarnación's Kitchen is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio food-Mexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo's cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today. Of some three hundred of Pinedo's recipes included here-a mixture of Basque, Spanish, and Mexican-many are variations on traditional dishes, such as chilaquiles, chiles rellenos, and salsa (for which the cook provides fifteen versions). Whether describing how to prepare cod or ham and eggs (a typical Anglo dish labeled "huevos hipócritas"), Pinedo was imparting invaluable lessons in culinary history and Latino culture along with her piquant directions. In addition to his lively, clear translation, Dan Strehl offers a remarkable view of Pinedo's family history and of the material and literary culture of early California cooking. Prize-winning journalist Victor Valle puts Pinedo's work into the context of Hispanic women's testimonios of the nineteenth century, explaining how the book is a deliberate act of cultural transmission from a traditionally voiceless group.

Cooking, Mexican. --- Cookbooks --- Cooking --- Cookery --- Cuisine --- Food preparation --- Food science --- Home economics --- Dinners and dining --- Food --- Gastronomy --- Table --- Cook-books --- Recipe books --- Books --- Cookery, Mexican --- Mexican cooking --- 19th century. --- american cuisine. --- americana. --- basque recipes. --- california cuisine. --- california food. --- california. --- cook in the kitchen. --- cookbooks. --- cuisine. --- culinary history. --- encarnacion pinedo. --- food and culture. --- food lovers. --- food writing. --- food. --- foodies. --- hispanic influence. --- historical cookbooks. --- home cooks. --- mexican cuisine. --- mexican food. --- mexican recipes. --- nonfiction. --- past cultures. --- recipe book. --- regional cuisine. --- restaurant settings. --- spanish recipes. --- traditional cooking.

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The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.

Cooking, Roman. --- Dinners and dining --- Cookery, Roman --- Roman cooking --- History. --- cookbook. --- cookbooks. --- cooking made easy. --- cooking. --- culinary history. --- culinary. --- customs. --- easy to read. --- engaging. --- enthic foods. --- essential flavors. --- food and wine. --- food lovers. --- food prep. --- frugal people. --- herbs. --- historical. --- history of italian cooking. --- history. --- how to cook. --- italian cooking. --- italian food. --- italian history. --- kitchen setting. --- lamb. --- lazio. --- lively. --- modern cuisine. --- olive oil. --- ordinary people. --- page turner. --- pork. --- recipes. --- regional cooking. --- regional interest. --- retrospective. --- ricotta. --- rome. --- social history. --- social sciences. --- traditions.

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Sought after by European aristocrats and a favorite of Napoleon Bonaparte, the sweet wines of Constantia in the Cape Colony were considered to be among the world's best during the eighteenth and nineteenth centuries. During the first democratic elections in 1994, South Africa began to re-emerge onto the international wine scene. Tim James, an expert on South African wines, takes the reader on an information-packed tour of the region, showing us how and why the unique combination of terroir and climate, together with dramatic improvements in winemaking techniques, result in wines that are once again winning accolades. James describes important grape varieties and wine styles-from delicate sparkling, to rich fortified, and everything in between-including the varietal blends that produce some of the finest Cape wines. Anchoring his narrative in a rich historical context, James discusses all the major wine regions, from Cederberg to Walker Bay, complete with profiles of more than 150 of the country's finest producers.

Wine and wine making --- 18th century. --- 19th centuries. --- 19th century. --- african wines. --- cape colony. --- cederberg. --- climate. --- constantia. --- cooking. --- engaging. --- finest producers. --- finest wine producers. --- food and wine. --- food lovers. --- grapes. --- guide book. --- historical context. --- history of wine. --- history. --- international wine scene. --- major wine regions. --- rich fortified wines. --- south african wines. --- sweet wines. --- tasting notes. --- terroir. --- useful reference. --- varietal blends. --- walker bay. --- wine grapes. --- wine lovers. --- wine profiles. --- wine. --- winemaking techniques. --- wines.

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How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868. Rath shows how medieval "fantasy food" rituals-where food was revered as symbol rather than consumed-were continued by early modern writers. The book offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period and traces the origins of dishes like tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs.

Cooking, Japanese --- Food habits --- Food --- Social aspects. --- Social aspects --- Japan --- Social life and customs. --- 1400. --- 1868. --- anthropology. --- asian cultural history. --- asian foods. --- culinary history. --- early modern food. --- early modern japan. --- fantasy food. --- food historians. --- food lovers. --- food rituals. --- food symbolism. --- food. --- gastronomic writings. --- history and food. --- japanese chefs. --- japanese cookbooks. --- japanese cooking styles. --- japanese cuisine. --- japanese culinary history. --- japanese dining customs. --- japanese recipes. --- medieval japan. --- nonfiction account. --- sashimi. --- shogun. --- social history. --- sushi. --- tempura.