Cover image for Oz Clarke's introducing wine.
Title:
Oz Clarke's introducing wine.
Author:
Clarke, Oz.
Personal Author:
Uniform Title:
Introducing wine
Edition:
First U.S. edition.
Publication Information:
New York : Harcourt, 2000.
Physical Description:
144 pages : color illustrations, color maps ; 22 cm
Language:
English
Subject Term:
ISBN:
9780151006427
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Clarence Library TP548 .C5753 2000 Adult Non-Fiction Open Shelf
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Anna M. Reinstein Library TP548 .C5753 2000 Adult Non-Fiction Open Shelf
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Audubon Library TP548 .C5753 2000 Adult Non-Fiction Open Shelf
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Summary

Summary

Unlike other wine books, Oz Clarke's Introducing Wine starts off with a guide to choosing the taste of the wine you want. In describing the flavors offered by wine in all its variety, Clarke provides a summation of the varieties and shadings of taste that are available, and then directs you to the grapes, regions, and producers that will give you what you want. Everything flows, so to speak, from taste.
Comprehensive in its summation of everything you'll need to know about tasting, serving, and storing wine, Introducing Wine ends with a guided tour of the shelves of a wine shop. Here you'll learn how to find the taste you are looking for in the most practical and useful way. Vividly illustrated throughout, Introducing Wine is an indispensable companion for beginners as well as anyone who wants to brush up on the world of wine. Direct, unpretentious, and easy to consult, Introducing Wine is the best basic primer on the market, from a supremely knowledgeable and engaging writer.


Reviews 1

Booklist Review

Vegetarian cooking appeals to those conscious of food's many physiological effects on the human body. Some follow a vegetarian diet out of fear; others embrace it joyfully, finding vegetarianism's principles deeply satisfying to more than merely physical hunger. But finding a useful, reliable, vegetarian cookbook can prove more daunting than clinging to a no-meat regimen at the Texas state fair. Some vegetarian cookbooks eschew meat and dairy products completely--no fish, no eggs, no cheese. Other books allow dairy products, following the rubric "If it doesn't look back at you, you may eat it." At the beginning of fall, when the nation's seasonal gardens are overflowing with their accustomed annual bounty of sweet corn, tomatoes, berries, squashes, root vegetables, and fruits, vegetarianism makes a very viable diet. Being vegetarian in February may not be as problematic as once it was, but it's still not a time to discover food's optimum flavors. The Modern Vegetarian Kitchen, by Peter Berley with Melissa Clark, follows vegetarian principles, but Berley readily concedes that not every person's constitution is equipped to follow this diet resolutely. Thus, he offers recipes that include meat substitutes such as tempeh and seitan, but he dresses them carefully to ensure a full complement of flavor components. His Seitan Bourguignonne contains virtually identical ingredients to its classic provincial French model but without beef and bacon. Similarly, except for the substitution of seitan for lamb, Berley's shepherd's pie could pass for a well-seasoned version of the genuine article. Berley's experiences with macrobiotic cookery show in his love of Japanese ingredients such as burdock root. Thus, he generates new audiences for ancient Eastern vegetables. Currently popular foods attract Berley's attention, too. Polenta, a North Italian staple of boiled cornmeal, gets a healthy twist by substituting millet for the customary cornmeal and mellowing out with pureed sweet potato. As a brunch presentation, Spinach-Mushroom Quiche's crust gains texture from oats and sesame seeds. The book wisely follows the seasons in order to take full advantage of vegetables at the height of their ripeness. This focus on flavor helps keep vegetarians on track and also helps decrease yearnings for foods outside the diet's strictures. Leave it to chef Stephan Pyles to accomplish the seemingly impossible. His Southwestern Vegetarian (with John Harrisson) takes the cuisine of a territory universally famed for whole hog barbecues and ox roasts and produces recipes observing vegetarianism's tenets. He achieves his goal by first reaching into the wealth of salsas produced through Mexican cooking's influence on the Southwest. Moles, both green and red, flavor a wealth of grilled vegetable combinations. Squash and corn provide backbone for a number of soups. Smoked salmon and horseradish mashed potatoes violate the strictest vegetarian rules, but the attraction of this combination can't be denied. Canyon Cowboy Beans with Mexican corn bread provide complete protein building blocks to ensure proper nutrition within vegetarian confines. The success of Pyles' cuisine relies on his talented sophistication in bringing together many traditions. Just the name Poblano-Dried Fruit Risotto Cakes with Green Mango-Habanero Jam bespeaks a symphonic genius in handling both flavors and culinary traditions. The tyro vegetarian, particularly the teenage one rebelling against the dominant "burger culture," will relish the irreverent tone of Evelyn Raab's delightfully illustrated The Clueless Vegetarian. Raab assumes the posture of a teacher whose audience knows virtually nothing about vegetarian cooking but who believe it may be an appropriate choice for their lives. Raab takes care to define terms and to present recipes that presuppose no prior cooking experience. Her recipe classification system, rendered in icons, will also attract the computer-minded young adult. Despite her simple approach, Raab's recipes reflect a range of cooking styles and cater to today's multiethnic tastes with an emphasis on Italian and Mexican dishes and such Eastern exotica as pad Thai. So eager is she to expand her readers' horizons that she gives extensive instructions on managing the intricacies of phyllo pastry, a base for many Middle Eastern appetizers and entrees. Vegans, the most disciplined of vegetarians, consume neither dairy products nor eggs. They have to watch their diets particularly carefully to avoid protein deficiencies. Myra Kornfeld explores this regimen in The Voluptuous Vegan, determined that such a diet need not mean bland cooking. Her Mushroom, French Lentil, and Chestnut Ragumakes a rich, satisfying entree, and she manages to create a shepherd's pie using tempeh and zucchini under a blanket of potatoes mashed with horseradish. Although some people are attracted by vegetarianism's ethical and health claims, others argue that the central principle of good eating is that foods be organic, raised without pesticides or chemically enhanced fertilizers. Jesse Ziff Cool's Your Organic Kitchen has recipes including red meats, but her emphasis on organic produce skews her toward a diet lower in meat use than customary. Her recipes, arranged by seasons, attract with smart, simple ideas such as enhancing ordinary creamed peas and potatoes with Gorgonzola and chives. When it comes to a beverage suitable for vegetarians to enjoy at mealtime, what could be more appropriate than wine? It's an ancient drink, its health benefits have been know since biblical times, it contains no animal products, and it's nearly universally available to adults. British oenophile Oz Clarke has produced a new primer on wine that combines some of the best approaches from previous books into a highly useful reference. Oz Clarke's Introducing Wine groups all wines into fifteen categories that define each one's major characteristics. Well-structured tables organize additional data for easy accessibility. Shunning the high-flown language of many books for the wine novice, Clarke teaches practical, useful terms and techniques that demystify without sacrificing pleasure. His approach benefits further from a nonexclusionary stance that embraces equally all the world's wines, not just those from France, Italy, and California. All but the most disciplined vegetarians relish sweets of any sort, especially desserts. Maria Bruscino Sanchez follows her two earlier treatises on Italian cakes and cookies with Sweet Maria's Italian Desserts. Although most dinners in Italy typically close with fresh fruit, the Italian kitchen has produced beloved dessert classics on the order of cannoli, cheesecake, and gelato. Visitors to Sicily remember fondly the pound cake and ricotta layers of cassata spiked with local liqueur and robed in dark chocolate. More spectacular still are those Italian cakes based on devastatingly rich chestnuts blended with cream and served with flourless cake turned ebony with massive amounts of bittersweet chocolate. The Italians have also perfected a dessert called semi-freddo, a "half-frozen" version of ice cream much less laborious to prepare at home. Sanchez's apricot-almond version may convert even the most obstinate gelato mavens. In similar vein, Bruce's Bakery Cookbook offers recipes from Bruce Zipes' eponymous Long Island bakery. Zipes makes his own riffs on standard dessert items. For example, he ensures an ultratender crumb in his pound cake by insisting on confectioners' sugar in the batter. His Linzer torte improves the Viennese original with a layer of fresh red raspberries. Irish Soda Bread, normally innocuous, secures significant texture from whole-wheat flour and a sprinkling of currants, not to mention a flavor boost from caraway seeds. Lemon Meringue Pie, an American favorite, has a layer of sponge cake between the rich filling and the airy meringue to keep the meringue from disintegrating as rapidly as it might otherwise.


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