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    $24.95 $16.41
    1. Windows on the World Complete
    $9.85 $7.21 list($10.95)
    2. Juice Fasting and Detoxification:
    $13.96 $13.31 list($19.95)
    3. The Wine Bible
    $15.39 $8.00 list($21.99)
    4. Wine for Dummies
    $10.50 $8.60 list($14.00)
    5. Kitchen Confidential: Adventures
    $48.15 $40.99 list($76.43)
    6. The Oxford Companion to Wine
    $12.24 list($18.00)
    7. Oldman's Guide To Outsmarting
    $191.00 $100.00
    8. Principles and Practices of Winemaking
    $10.46 $5.95 list($13.95)
    9. Juicing for Life
    $19.77 $9.96 list($29.95)
    10. Food & Wine An Entire Year
    $12.89 $11.50 list($18.95)
    11. From Vines to Wines: The Complete
    $37.80 $13.15 list($60.00)
    12. Michael Broadbent's Vintage Wine
    $16.32 $14.00 list($24.00)
    13. Travels with Barley: A Journey
    $10.50 $8.78 list($14.00)
    14. Power Juices Super Drinks: Quick,
    $45.00 list($60.00)
    15. Soils for Fine Wines
    $13.57 $12.46 list($19.95)
    16. The Bartender's Best Friend: A
    $40.95 $38.63 list($65.00)
    17. Exploring Wine: The Culinary Institute
    $10.17 $9.83 list($14.95)
    18. Simply Delicious : 245 No-Fuss
    $8.96 $5.74 list($9.95)
    19. The Wheatgrass Book
    $22.05 $10.32 list($35.00)
    20. The Tra Vigne Cookbook: Seasons

    1. Windows on the World Complete Wine Course: 2005 Edition : A Lively Guide (Windows on the World Complete Wine Course)
    by Kevin Zraly
    list price: $24.95
    our price: $24.95
    (price subject to change: see help)
    Asin: 1402717334
    Catlog: Book (2004-08-01)
    Publisher: Sterling
    Sales Rank: 4857
    Average Customer Review: 5 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Book Description

    MORE THAN 2 MILLION COPIES SOLD!

    Praise for Windows on the World Complete Wine Course

    “A visually exciting, intelligently structured reference.”—Bon Appétit

    “The top introductory book available.”—Booklist

    “Are you intimidated by wine stewards? Read Kevin Zraly’s new edition of
    Windows on the World Complete Wine Course and order with aplomb”—Playboy

    “The liveliest short course on wine ever wrapped between two covers”—Boston Globe

    “Brims with enthusiasm...breezy, down-to-earth....Reads like an interesting conversation.”—Chicago Tribune

    “As entertaining as it is informative. A masterful job of simplifying a complex subject and making it fun in
    the process.”—New York Daily News

    Kevin Zraly’s incomparable course (“One of the best start-from-scratch wine books ever written.”—Frank Prial, The New York Times) is still America’s top-selling guide to wine. In this year’s revised edition, Zraly takes a close look at America’s wines and their history, discussing varieties from all 50 states; his tips and guidelines for purchasing them will prove wonderfully invaluable. One thing hasn’t changed: Zraly’s inimitable, irreverent style. He answers every question about wine, offers the most up-to-date recommendations, provides advice on buying wine in stores and on the Internet, takes you on a country-by-country, region-by-region ratings tour of the latest vintages, and starts you on your way to becoming a wine connoisseur. Abundant full-color labels and maps complete the enticing picture. More current, more informative, more concise and precise than ever, this remains the wine guide against which all others are judged.

    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 Zraly has been featured in The New York Times, People magazine, The Wall Street Journal, GQ magazine, Newsweek, and USA Today.

    • Major National Publicity

    • Yearlong Advertising in The New Yorker

    • Features in Food and Wine Publications

    • Book Reviews in Newspapers Nationwide

    • Tie-in with Author’s Wine Course and Lectures
    ... Read more

    Reviews (4)

    5-0 out of 5 stars Applause! This book is like great vintages, always improving
    I have several editions of Mr. Zraly's Complete Wine Course. I find myself looking forward to each years edition, waiting to see his take on current vintages and always wine "tid-bits" that make wine loving so enticing. I have a restaurant in S.C., which the current edition is always on the table in our tasting room. I also find myself giving it as birthday and Christmas gifts. All my friends have it, whether they are wine fanantics or not. It is always a perfect coffee table book. Great beginner book or for any wine lover. Learning about wines is loving wines!

    5-0 out of 5 stars Heights Unmatched
    This book is named after the restaurant "Windows on the World" (WotW) which was near the top of the World Trade Center (NYC). Although I had been to the top of the WTC many times, I never made it to WotW. I wish I had. If this book is any indication (especially the 2003 edition with stories and pictures about the restaurant itself), it must have been a wonderful experience.

    For beginners, this book should be read after "Wine for Dummies" (WfD). I recommend WfD as the book to purchase if you only want one book. If you want two or more, which is very likely, the second one is this one, "Windows on the World Complete Wine Course" (WotWCWC). This book covers reds and whites, in depth, as well as a clearly diagrammed set of geography pictures and notes.

    The author takes out much of the snobbishness of others, presenting a great deal of information in an attractive manner. This is great for the library as well as a book that can be laid out on a table for casual reading by guests.

    There is a FAQ section towards the back that is very good. There are also some suggestions for starting your own collection and for those that want to make a restaurant wine list (which is also a must-read because some of it will apply to your own collection).

    This book is a must-have for a wine library. Your guests will also appreciate it.

    5-0 out of 5 stars Not just for beginners! A great read.
    My husband and I consider ourselves wine hobbyists - not really beginners - and we are getting a lot out of this book. Zraly packs a lot in, and it's all interesting stuff, from little known facts (did you know your nose can discern over 2,000 different smells?) to diagrams of the taste centers of your tongue, to discussions of the various wine regions in different countries, as well as the United States. What sold me on this book is the suggested wine buys for the well-stocked cellar (in the Appendix), where Zraly suggests wines you can easily find in various ranges: under [money] (everyday wines), [money] (once a week wines), [money] and up. Great suggestions from someone whose been in the business for years and loves it.

    5-0 out of 5 stars A beginers book
    This is a very good book to learn from. It tells you what kinds of grape vines there are. the varietals from each region of the wine making world. The percentages for ava's, vintage and varietals. I have learned much from this book and is very good for beginers so check it out. ... Read more


    2. Juice Fasting and Detoxification: Use the Healing Power of Fresh Juice to Feel Young and Look Great : The Fastest Way to Restore Your Health
    by Steve Meyerowitz, Michael Parman, Beth Robbins
    list price: $10.95
    our price: $9.85
    (price subject to change: see help)
    Asin: 1878736655
    Catlog: Book (1999-04)
    Publisher: Sproutman Publications
    Sales Rank: 3163
    Average Customer Review: 4 out of 5 stars
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    Book Description

    This book explains how to fast using raw fruit & vegetable juices while maintaining a nearly normal work and living schedule. Includes: Juice recipes, detoxification techniques, exercises, weight loss, water fasting; about the organs of elimination; how to handle a "healing event," and how to exit a fast safely. ... Read more

    Reviews (9)

    1-0 out of 5 stars BIZARRE book!
    Ok, in the beginning of the book there's some picture of a idol looking guy with cartoon angles flying around him - each with a word on it - one saying "Heavenly Father" on top. FREAKY! Next, there's a quote from Jesus from "Essene Gospel Of Peace"? Waaay too cultish or off-shoot religion sounding to me (one of the chapters is titled Spiritual Fasting).

    And the guy who wrote the book calls himself "Sproutman". I haven't found a shred of proof to back up any of his claims nor any studies or detailed explanations. Let me quote the book on page 18: "Basically, there are two lengths of fasts, short and long". Doesn't seem to be much detail to the book.

    Next, the whole section about how colonics and enimas can be FUN. No... I'm not kidding! The whole section "Try it, You'll Like It!" isn't enough to convince me but, even better, there's even a section on "Exotic Enimas". Plus, there's a lot of research out there that says it's not good for you. Even Stanley Burroughs agrees in his book "The Master Cleanser" and says if you want to clean yourself out, drink water with ocean salt instead.

    The only thing I saw redeeming in this weird book with angels all over it was a section in the back called "HOW TO BUY A JUICER" that's 9 pages long. Sorry to say... wouldn't recommend it.

    5-0 out of 5 stars Excellent book, covers the topics very well
    I'm new to fasting, and this book answered virtually all of my questions. He covers the aspects I am interested in - from the motivation to fast, how long to fast, water and juice fasting, a section I really enjoyed on detoxification, the psychology of fasting, and how to come off the fast. As an extra bonus, the book also discusses how to buy a juicing machine (I didn't know there are four different types!) and concludes with several pages of additional resources, including web sites and other organizations that can provide additional information. The text is well written, easy to follow, and I found it a joy to read.

    There is a lot more to fasting than just not eating. This book gives me the ideas and means to do an effective fast, and for that I am very grateful.

    5-0 out of 5 stars Easy to read and concise how to for fasting.........
    This is an easy to read book on how to fast for your health: mind, body, and spirit. The author does not try to convience you that this is the ultimate in health but educates you on the benefits of fasting, why it should be practiced, and how to go about it.

    The book touches on the different types of fasting, the duration of fasting, how to start, and importantly how to come off of a fast.

    There are several different kinds of fasting but what suprised me was the benefits of fasting during short periods of time: 24 to 36 hours. I had several misconceptions of fasting: that it was a long period of complete deprevation, I was wrong. The book outlines the benefits of short term and long term fasting and the effects of detoxifying the body with fasting.

    Other topics discussed is fasting for weightloss and the nutritional balance of certain juices during fasting.

    If you are new to the fasting concept and practice this is a great book to start.

    5-0 out of 5 stars The Particulars of Fasting
    This book is both informative, and an easy, pleasant read. In sharp contrast to several other books I've read, Meyerowitz doesn't force feed raw food diets or fasting down your throat with threats of disease and disaster. His approach is simple, direct and well-organized. The book begins with a discussion of what fasting is and why it can be beneficial and continues on to descriptions of how to begin, how long to continue and how to come off a fast. Other important sections include a systematic description of how the body detoxifies, what to expect as this occurs and what can be done to help the body during the cleansing process. All in all I found this to be a well-balanced and informative book that I would wholeheartedly recommend to anyone who is new to the concept of water or juice fasting.

    5-0 out of 5 stars A must-read for juice fasters
    This book was a great intro in to juice fasting. It was very informative and easy to read. The author has a real passion for juice fasting. ... Read more


    3. The Wine Bible
    by Karen MacNeil
    list price: $19.95
    our price: $13.96
    (price subject to change: see help)
    Asin: 1563054345
    Catlog: Book (2001-09)
    Publisher: Workman Publishing
    Sales Rank: 163
    Average Customer Review: 4.61 out of 5 stars
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    Amazon.com's Best of 2001

    Though it drinks deep of its subject, Karen MacNeil's Wine Bible deftly avoids two traps many wine books fall into: talking down to wine novices or talking up to more experienced enophiles. The book avoids these traps through MacNeil's obvious, and infectious, love of her subject, which comes out in almost every sentence of the book, and which lets her talk about wine in a way that combines the good teacher, the trusted friend, and the expert sommelier. As director of the wine program at the Culinary Institute of America in Napa Valley, California, MacNeil is one of the world's true experts on wine. After reading a chapter on the Burgenland, for example, you've learned about the region's sweet wines while feeling like you're actually there, toasting a glass of Cuvee Suss with the author. It is this passion that leads to describing an Italian riservas as "mesmerizing" and a Cabernet Sauvignon as having "texture like cashmere."

    The Wine Bible is broken into countries, hitting all of the major wine producers and most of the minor ones. Each section gives detailed descriptions of the country's wines (with chapters on individual regions when necessary), highlighting specific wine producers and individual wines, as well as talking about local foods, customs, and other tidbits that add to the reading experience. MacNeil begins her journey through the world's wine with an invaluable section on "Mastering Wine," which lets a reader get ready before uncorking separate sections. --A.J. Rathbun ... Read more

    Reviews (18)

    5-0 out of 5 stars A Ripe Pick!
    The Wine Bible by Karen MacNeil is the perfect introduction to wine for new wine drinkers or a springboard for those wanting to explore deeper into the fascinating world of wines! Ms. MacNeil takes you through the introductory levels of wine making, wine regions and wine procedures (ie temperature, pouring, glasses, storage, etc) in a friendly teacher tone, not a snobby looking down your glass tone so often found in wine books. Her writing style is light, relaxing and friendly throughout the whole book. Each chapter is sprinkled with excellent little tidbits on everything from information on the former owner of a vineyard to what may cause your wine to take on a offensive smell! After the introductory sections, Karen takes you into each of the world's major wine producing regions giving you the skinny on their history, their terrior, their wines and some of the better producers (in the recommendation section). I am stationed in Germany and have tried four of her German wine picks, all of them were perfect! Expand your knowledge of the worlds favorite drink, raise a glass and say "Cheers!" (or Slainte`) to Karen MacNeil's Wine Bible!

    5-0 out of 5 stars The Title Is Correct -- The Bible of Wine
    I think "The Wine Bible" (TWB) should be the third book purchase for wine beginners (after "Wine for Dummies" and "Windows on the World Complete Wine Course"). TWB is full of good information. Of course, the first section is a must-read. Then, the sections are split into separate geographical areas and are very good and very detailed, while still being easy to read (the author's "education" background is readily apparent and helpful to the reader). I especially liked the depth of information that is presented in a friendly manner. For example, I wanted more in-depth information on Valpolicella. Most books given only a paragraph to it, if they give anything at all. Over several sections, this book probably had close to three pages (a lot of text on each page) which is about ten times the information of the competition. And no, this book is not lopsided in favor of information on Italy. That is just one example of why this book gets five stars. There are many other cases of information that other books do not contain or they gloss over. This book has a lot to offer.

    5-0 out of 5 stars Tastefully written-eminently sippable
    It was certainly a surprise when my wife presented me with my copy of Karen MacNeil's The Wine Bible. She had been doing some Amazon gift shopping for a friend and took the opportunity to give a gift to her husband as well. Seems she had recently attended a cooking demonstration at one of Manhattan's great restaurants, Tabla, and Tracy, the sommelier, suggested that The Wine Bible was one of the most comprehensive and up to date books on the subject. One does not digest 910 pages in a sitting, but a perusal of several known wine areas, and a careful review of the indexes indicate that this is a book to be reckoned with. You won't find every wine, but those you do are sure to please. Written with clear, unpretentious prose, this book is one you will be happy to have on your reference shelf.

    5-0 out of 5 stars Exactly the book I was wanting to find
    I'm not going to go much in depth about the specifics of this book since I feel other reviewers have already done that. All I want to say is that this is precisely the book I was wanting to find on wine.

    I was, like possibly most people who would buy this book, not totally in the dark regarding wine; but I didn't know there was this much to know about it! Karen MacNeil does a great job of presenting a huge amount of information clearly and specifically.

    The book is never boring. I managed to finish it all in a one week vacation in Huatulco Mexico (not the best place to look for the wines mentioned in the book). Got the best tan I've had in a long time!

    5-0 out of 5 stars The Wine Bible by MacNeil
    This book is an excellent reference for admirers of fine wine.
    The author sets forth a series of distinguishing characteristics
    which set apart great wine from the imitations. These particulars
    are variety, integration, expression and complexity. Wines
    evolve from a process of picking, crushing, fermentation,
    barreling, filtering and bottling. An experienced wine taster
    utilizes a systematic approach consisting of sipping, smelling,
    swirling and setting apart outside influences from the
    evaluation. The book provides classic wines on a country-by-
    country basis. For instance, French Beaujolais wines are
    described in the preferred mode of St. Amour or Chenas.
    The Cote d'Or is highlighted as the most important wine in the
    burgundy family. Important historical data is provided.
    i.e. The Swiss are famous for their white wines.
    Purchase this work if you plan to entertain a guest list
    from all over the world. It is a good investment. ... Read more


    4. Wine for Dummies
    by EdMcCarthy, MaryEwing-Mulligan, PieroAntinori
    list price: $21.99
    our price: $15.39
    (price subject to change: see help)
    Asin: 0764525441
    Catlog: Book (2003-08-11)
    Publisher: For Dummies
    Sales Rank: 932
    Average Customer Review: 4.62 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Book Description

    The bestselling guide that demystifies wine-now revised and updated

    Winner of the George Duboeuf Wine Book of the Year

    "Smart and totally readable." -Newsday

    "Crammed with useful, accurate information." -Wine Enthusiast

    "Complete...and agreeably relaxed." -New York Times

    The nation's most popular wine primer is now even better. Wine experts Mary Ewing-Mulligan and Ed McCarthy have revised this friendly, unintimidating guide to cover all the latest developments in the wine world: which wine regions are now hot (and which are not), information on new rules for shipping wine and the new vogue for screw-caps, and, of course, updates on vintages, producers, and wine resources on the Web.

    As always, the authors deliver just what ordinary mortals need to navigate the wine list at a restaurant or the wine aisle at a store, select a great bottle, and truly enjoy it. They provide an easy-to-understand overview of wine grapes and wine production, a detailed survey of wine regions and producers around the world, tips on tasting wine and pairing wine with food, pointers on wine storage units, and unbeatable guidance on how to choose a decent bottle at an affordable price.

    Ed McCarthy (New York, NY) writes for the Wine Enthusiast. His wife, Mary Ewing-Mulligan (New York, NY), one of only fourteen certified Masters of Wine in America, is a wine columnist for the New York Daily News. Both also teach classes at New York's International Wine Center, where Mary is a co-owner and director. They are also the authors of For Dummies guides to red wine, white wine, champagne, French wine, and Italian wine. ... Read more

    Reviews (32)

    5-0 out of 5 stars A Must-Have reference book
    I was always intimdated by the thought of ordering and buying wine. Wine for Dummies opened the door to a whole new world of experiences. This book helped me understand the different types, vintages, and tastes of wine. It gives clear information and explanations, and answers most any question you could have on the subject of wines. With this book as your guide, you will have no problem navigating a wine list in a restaurant, or the aisles of your local wine shop. There is information on pairing wine and food, how to serve wine, and how to store it. It is the most complete book on wine that I have read to date.

    I found that it was easiest to concentrate on one section at a time, rather than to try to read and understand everything at once. Also, it was kind of fun reading one section, then trying some of the wines suggested by the authors, or simply trying the different kinds of wine in the section. The authors really know their wines.

    This book will easily become the one you refer to most. It is concise, well-organized and easy to follow.

    5-0 out of 5 stars the best overall book on wine I've read
    I'm not an expert oeneophile (in fact, I can't even spell it), but I am an interested amateur who has read about 5 basic books on wine ranging from Parkers famous one to lesser known tomes (the Windows on the World one is good too). I think this dummies book offers the least pretentious and most concise overall guide to wine. It does cover a lot of ground which is why the same authors have separate books on white and red wines. On the bright side, you'll learn about every major grape variety and region in the wine world and how to find great bargains. I really enjoyed the tone and attitude -- the authors clearly know a lot, but make it clear that you don't have to be a wine snob to really enjoy wine.

    5-0 out of 5 stars It is worth 10 stars!
    I have always enjoyed drinking wines, but I never knew how to combine them with food, distinguish a good wine from a bad one or how to read a label. I had read some books about this topic before, but none of them was good enough for my level.

    This book answered all the questions I had. It is the first step that a beginner has to take in the fascinating world of wines, in order to enjoy more what they drink.

    In a very easy to understand language, the authors explain everything you need to know about different types of wine, grapes, how to taste a wine, vintages, what a wine consists of and what we should take into account when we taste it.
    Then the reader is presented in details the most important wine regions of the world. It has very interesting tips and charts about wines that you should try at least once in your life.

    The explanations are so clear and specific, that at the end of the book you will realise you have no more questions. Read each chapter attentively and try to remember every detail. Only after having done that, move on to the next chapter. So, you won't mix wine denominations, types of grapes and areas.
    The book is very entertaining and concise, by far one of the best manuals.

    After having read that, I promise, you will no longer be afraid to order a wine in a restaurant or will know what bottle to buy in a wine store by simply reading its label.

    Also, don't forget to practice what you read. Everytime you have a bottle of wine on your table, open the book and read. Next time you will remember easily that specific wine, the grapes it was made of and its taste.

    The are only two things I regret about the book: it is not updated (the vintage charts end in 1996) and it does not have attached a video tape. It would have been more useful in order to understand better certain chapters.

    5-0 out of 5 stars Wine snobs, beware!
    When I was a kid and I got to go out for dinner with my folks, I remember my dad teaching me how to choose a wine. He showed me how to select a wine according to what we were having for dinner, demonstrated swirling and sniffing techniques, and discussed the local California wineries. It was great!

    Then I grew up and forgot most of what he told me.

    The good news is that this book contains everything my dad told me and more! But what I liked best about this book (besides the refresher course) was that it was written in an easy-to-follow, matter-of-fact manner. The tips were practical, the commentary was light-hearted, and at times I almost felt like I was reading instructions written especially for me by a friend.

    A definite "must-have" for anyone who wants to add a bit of practical culture to his or her repertoire!

    3-0 out of 5 stars Good, but needs to be updated!
    A lot of useful information, but the book has not been updated in a few years and all of the vintage charts end in 1996. A lot has happened in the world of wines since 1996. Try a book that is updated every year like "Windows on the World Complete Wine Course: 2003". I own both books and much prefer Windows on the World. ... Read more


    5. Kitchen Confidential: Adventures in the Culinary Underbelly
    by Anthony Bourdain
    list price: $14.00
    our price: $10.50
    (price subject to change: see help)
    Asin: 0060934913
    Catlog: Book (2001-05-01)
    Publisher: Ecco
    Sales Rank: 1035
    Average Customer Review: 4.09 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Amazon.com

    Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn ... Read more

    Reviews (390)

    4-0 out of 5 stars He's become what he disdains
    I enjoyed most of KC, including the childhood reminisces, the cooking tips, and the dining hints. As with other reviewers, I know when not to order fish, what kitchen tools are truly essential, and, most importantly, what goes on behind the kitchen doors (at least at some restaurants).

    Two things grated on me, however (pun sort of intended). First, Bourdain has obviously read a lot of Hunter S. Thompson, and tries to style his writing after the original Gonzo journalist, but it's very difficult to mimic Thompson. The references to whacked-out, drug abusing, thieving kitchen staff were entertaining for awhile but began to wear thin 2/3 of the way through the book.

    Second, Bourdain expresses contempt for a particular celebrity chef. Although he never mentions Emeril Lagasse's name, we know who he's talking about. He never gives a basis for such contempt, however, and fails to give credit where it is due. Before they were celebrity chefs, Lagasse and a few of the other Food TV folks spent years and years honing their craft and doing perfectly legitimate and respectable work.

    The kicker, however, comes when I see advertisements for -- you guessed it -- Anthony Bourdain on Food TV! I saw the first of his Cook's Tour series. It was mildly interesting. But the irony was more than delicious -- the Emeril-basher doing a 22-part celebrity chef series on television!

    4-0 out of 5 stars Marvellously informative, hysterically witty!
    I laughed out loud at least ten times while reading this book. Tony Bourdain is SO very witty and has such an amazingly conversational style of writing, it's like sitting around having drinks and swapping anecdotes with a very funny old friend. I have a friend who is a chef in San Francisco and I always thought that it was just *him*, but now I realize that most, if not all cooks are like him! I can't wait to give him this book. He's a filthy-mouthed pervert who speaks constantly of sex and drugs, dishes out the crudest Spanish slang I've ever heard from a white guy, works six days a week, changes restaurants every few months, dresses like a pirate, has a shaved head, usually *stinks* of onions and body odor, and makes the most wonderful food I've ever tasted. He has more knowledge of, and passion for good food, than anyone I've ever met. So it was with him in mind that I read Tony Bourdain's account of his life, the kitchens he's worked in, the characters he's met along the way, how things *really* work behind the kitchen doors of most restaurants. Absolutely fascinating read. I give the book 4 stars, not 5, simply because the chapters are kind of schizophrenic at times, though all are good. One is about a friend of his, the next will be about kitchen slang, the next about some other seemingly unrelated subject. It's all kind of thrown together hodge-podge, but it never annoys,and it all does work quite well in the end. A definite recommendation.

    3-0 out of 5 stars those crazy cooks
    I just finished this book and really couldn't put it down, but at the same time I thought the author came off as really pompous: 'I've had the most interesting life and I just feel like talking about myself.'
    I've worked in restaurants before and to tell you the truth, I really wasn't all that shocked by the behavior of his degenerate kitchen staff. Guess what? Kitchens all over the world are plagued by these oddball screw-ups, so tell me something I don't know! And it was rather annoying how the author kept throwing out names all over the place. I got the feeling he was trying to make me feel inadequate because I have never heard of some of the famous chefs he refered to. Well, mission accomplished. I wonder who this book is directed at? It obviously is an ode to the restaurant industry. But I think people who haven't worked in the industry will no doubt pick it up and be lost at sea.
    At times I could not ignore the Lou Reed-ishness of this guy: A bad, don't-mess-with-me attitude but at the same time he's hoping people will read his book and propel him to greatness... but it was well-written and interesting, just like any Lou Reed song.
    A pet peeve: Pay a good editor to weed some of your commas out; there are only so many of them in the earth's atmosphere.

    5-0 out of 5 stars Great stuff!
    This book recapitulates the life of Anthony Bourdain, a New York City chef. Bourdain describes how he decided to become a chef, and his training, from washing dishes for a Provincetown surf-and-turf, to studying at the Culinary Institute of America, to boot camp with Bigfoot, an unnamed New York City restaurateur from whom he learned how to survive in the big leagues. He introduces us to the backrooms of a busy restaurant kitchen, where we meet the people who prepare the fabulous food, learn about their tools and slang, and begin to get an inkling about the daily responsibilities of a head chef.

    Thanks to his French heritage, Bourdain had learned to appreciate superb food as a youngster, and his parents had the resources to send him to any college he chose. Bourdain, however, likes to live on the edge, and his desire to live life to the fullest and push the limits soon led to multiple drug dependencies and heavy alcohol usage that kept steady employment difficult to maintain for a time. Remarkably, though not detailed exactly how in this book, Bourdain managed to beat his addictions, and has gone on to become not only a talented executive chef, but also a successful novelist and writer in his spare time. How anyone could even find spare time in a chef's life as he describes it is unfathomable- -Bourdain obviously thrives on stress and challenges.

    The pace of the book is relentless- -it's one of those volumes that you can race through in a single day, not allowing anyone to interrupt you. Bourdain's language is not for everyone though- -he accurately records the words that are said behind the kitchen doors, so if you are squeamish about sex or take offense easily, this book is not for you.

    This book confirms the importance of knowing who is cooking your food. After all, food is something you put inside your body, so it is a real act of trust to consume something that someone else has prepared. It's remarkable that many people are quite content to let total strangers prepare their food. Why would anyone frequent fast food restaurants where most of the cooks are teenagers with no talent or interest in food preparation, doing it all for minimum wage? At least in kitchens like Bourdain's, although some of the cooks may be oversexed drug addicts with filthy mouths, only those who can consistently achieve high cooking standards manage to stay on. Bourdain also reminds us to use our heads when placing our orders. After all, when you tell the waiter what you want, the food isn't just going to appear on the plate out of thin air when the cook snaps his fingers. If the fish market isn't open on the weekend, then Monday isn't a great day for ordering fish. Today's luncheon special may indeed contain leftovers from last night's menu. Some items take longer than others to prepare- -hence shouldn't be ordered at five minutes before closing. This book provides a fascinating perspective on what it's like to study at the CIA, how an executive chef spends his time, and what may be happening behind those closed doors at your favorite restaurant.

    5-0 out of 5 stars Much more than "No Fish on Mondays"
    Reading Tony Bourdain's "Kitchen Confidential" for restaurant tips is like reading Hemingway for travel pointers---by focusing on the mundane, you'd be missing a lot. Bourdain is not only a fascinating character, he is also one hell of a writer, and maintains a delicate balance between outrage and outrageousness at all times. He's one of my favorite writers, period, and I've never paid more than $50 for a meal in my life. Not that Bourdain doesn't write expertly about food and especially the emotional and sensual joys of eating-he's among top modern food writers like Ruth Reichl and Jonathan Reynolds in combining expertise and literary skill. But unlike many upper-crusty food journalists, he also gets into the polyglot and hedonistic culture of the kitchen, an often hysterical portrayal that rings true to this former dishwasher. If you've ever spent time in a restaurant in any capacity, you owe yourself this book. ... Read more


    6. The Oxford Companion to Wine
    by Jancis Robinson
    list price: $76.43
    our price: $48.15
    (price subject to change: see help)
    Asin: 019866236X
    Catlog: Book (1999-12-01)
    Publisher: Oxford University Press
    Sales Rank: 3112
    Average Customer Review: 4.81 out of 5 stars
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    Book Description

    Hailed byFrank J. Prial in The New York Times as "a required reference for anyone who is serious about wine," and by Anthony Dias Blue as "one of the definitive reference books on the subject," The Oxford Companion to Wine won every major wine book award, including the Julia Child and the James Beard awards. Now, Jancis Robinson has completely revised this masterpiece, adding over 500 new entries and thoroughly updating most of the rest.

    Lavishly illustrated, with over 200 black and white pictures, 31 full color plates, and 31 maps of every wine region in the world, the Companion is the only wine volume to combine science, history, geography, wine varieties, social and cultural information, and much more. Ranging from Abruzzi and armagnac to Zimbabwe and Zinfandel, from Dionysian revels in ancient Greece to today's leading wine research centers, its 3,400 alphabetically arranged entries explore all aspects of wine, including the latest advances in viticulture and enology. There are in-depth discussions of the climates and grape varieties of great wine regions of the world, and numerous biographies ranging from Dom Perignon to Robert Parker. The book discusses vintner's terms, business and legal aspects, and related topics such as distilled and fortified wines. All technical terms are fully explained, and the hundreds of useful drawings and photographs illustrate key processes. New features include a complete guide to geographical names, a vintage chart, an overview of recent wine prices and investment, and a navigation chart to the Companion.

    The ultimate reference on wine and wine-making, The Oxford Companion to Wine is the perfect volume to enhance a lifetime's enjoyment of this intoxicating topic. ... Read more

    Reviews (16)

    5-0 out of 5 stars FROM VINE TO WINE ------- A MINE OF INFORMATION
    .

    Thirty years ago this book could not have been written. With the increasing ascendancy of the New World wine makers and in particular the influence of the Davis campus of the University of California, viticulture and oenology are now rigorous, scientific and commercially oriented professions. This is reflected in the "Oxford Companion to Wine" which has to be the most comprehensive, authoritative and accessible resource dealing with all aspects of the world of wine.

    Jancis Robinson who edited this encyclopedia of wine is a highly respected wine writer and educator. She is also very well credentialled, holding the prestigious title of "Master of Wine".

    The real power of this book as an information source is the very effective use of cross-references. Its great fun to see how far one reference will take you on subjects of particular interest to the reader. It would be good to see this book published as a CD-ROM. Hyper-linking all the cross-references would make it even more powerful.

    The changes in the wine business over the past generation have seen the previously exclusive, "clubbiness", almost snobby world of fine wine appreciation opened up to everyone. It is books like this that have provided the sources of knowledge which give people the confidence and curiosity to pursue their interest and enjoyment of wine.

    France is the traditional home of fine wine. The French approach to wine making is still dominated by practices and methodologies that go back centuries. It is interesting to see in the "Oxford Companion" the strong contrast between the empirically rigorous New World (particularly USA and Australian) methods and the mystery (or mystique) that even today, shrouds much of the French industry.

    One of the best illustrations of this dichotomy in the Companion is the entry on "Terroir". This French term encapsulates the mystique that defines a particular vine growing area. It goes well beyond the issue of soil and microclimate but instead embraces everything that makes a particular wine unique.

    In the "Companion" the terroir debate seems to come down on the side which believes the term is used to cover vagueness and explain characteristics that are otherwise difficult to explain. This allows sometimes ordinary wine to be passed off as something special.

    Compare this to the innovative, scientifically supported approaches used in the New World. A good example is the development of "Canopy Management" the varying techniques used to optimize the yield and ripening characteristics of a grapevine.

    Similarly we have see the arrival of "flying winemakers" from Australia into regions like the Languedoc-Roussillon area of France. They have introduced stainless steel fermentation vessels, temperature control and meticulous cleanliness, to what was previously a very rough and ready local business. They are now producing some of the some best Merlots, acknowledged by even the French.

    This book will no doubt become the definitive reference book on all matters to do with the world of wine. It will be of the highest value to both the wine professional and the enthusiastic wine lover.

    .

    5-0 out of 5 stars *The* reference for anyone who enjoys wine
    Some reference books sit on the shelf, forgotten, hoping to be used someday in the future when someone has a desperate need to know how to calculate the third log value of an arctangent.

    This book is as far removed from that fate as a Petrus is from a White Zinfandel!

    At least once a week I have opened up this gorgeous wine tome and looked up the answer to a question, or read more about a particular wine I was enjoying. With over 3,000 entries to choose from, you can explore the ancient roots of wine in Iraq and Egypt, or learn about new vine-growing techniques winemakers are using in Washington State. The information is clearly written, well illustrated, and not overly technical.

    Jancis Robinson, the editor of the tome, is well known in the industry for her knowledge and fluency in wines of all types. Combine her amazing knowledge with fantastic photographs of each wine region, and even reviews of various personalities in wine, and you have a book that you'll keep on the coffee table and actually read often! Be warned - you can lose guests in its pages for hours.

    The book is great for a beginner. Confused about Beaujolais Nouveau? Want to know how a White Zinfandel differs from a Red Zinfandel? The Oxford Companion to Wine has clear, concise descriptions of all wine types, explaining their histories, their characteristics, and where they're found now.

    The Companion is also a boon for experienced drinkers. It goes into the fine details of how wines are grown, and how various winemakers use different techniques to bring out the best in their particular grapes. There are maps of wine regions, and insights into what makes certain wines unique.

    Great as a gift for your favorite wine drinker, but buy one for yourself, too! The book is a wonderful reference tool to have around the house. With its lovely photos of France, Italy, and Spain, it serves as a wine-lovers guide to places to visit or dream about, and wines to drink while doing so. Highly recommended as the only wine book you should ever need.

    5-0 out of 5 stars Big and Good
    This encyclopedia is extensive and very good. It is also very heavy. You may want to get a primer on wine (e.g., "Wine for Dummies") before getting this as a reference, but this is one for your shelves. It covers many aspects of wine and to a great deal of detail in some areas, which is welcomed. Almost all of the information is current. What little is not current is insignificant in size and importance. Take at a good look at this reference.

    5-0 out of 5 stars full of info
    Tells me more about wine than I really need to know, but it's nice to have it handy.

    5-0 out of 5 stars THE wine enceclopedia
    For a novice like me with long but limited wine knowledge this is a perfect companion. I consider this THE enceclopedia for all wine related questions. It would be hard to find a more comprehensive compendium on wine. Equally recommended for the beginner or evryone who needs answers to his questions regarding wine. KEEP IN MIND: This is an alphabetic enceclopedia type of book. ... Read more


    7. Oldman's Guide To Outsmarting Wine
    by Mark Oldman
    list price: $18.00
    our price: $12.24
    (price subject to change: see help)
    Asin: 0142004928
    Catlog: Book (2004-12-31)
    Publisher: Penguin Books
    Sales Rank: 3193
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    Book Description

    For the thousands of people who know nothing about wine and want to rectify thatswiftly and painlessly, Mark Oldman—the "Naked Chef" of wine—is here to helpwith the kind of information readers can use right now:

    • Australian Shiraz is the most instantly likable red under $15
    • Drink slightly sweet wine with spicy food
    • Judge a wine shop by whether it has homemade shelf signs
    • Don’t store unopened wine in the refrigerator for more than a week

    Loaded with his personal recommendations—including the top 100 wines less than$15—Oldman’s Guide also includes the wine picks of an eclectic mix ofcollectors, from Le Cirque owner Sirio Maccioni to Morley Safer of 60Minutes. This is a wine guide like no other and is sure to be savored byanyone who wants their wine without the attitude. ... Read more


    8. Principles and Practices of Winemaking
    by Roger B. Boulton, Vernon L. Singleton, Linda F. Bisson, Ralph E. Kunkee
    list price: $191.00
    our price: $191.00
    (price subject to change: see help)
    Asin: 0834212706
    Catlog: Book (1996-01-15)
    Publisher: Kluwer Academic/Plenum Publishers
    Sales Rank: 139915
    Average Customer Review: 5 out of 5 stars
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    Book Description

    This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. They present in-depth discussion of every aspect of the wine production process, from the selection of grapes and preparation of the must and the juice, through aging, bottling and storage of finished wines. Novices and experienced winemakers alike will find this clearly written and expertly crafted book an indispensable source of practical instruction and information. ... Read more

    Reviews (1)

    5-0 out of 5 stars Principles and Practices of Winemaking
    This winemaking bible is for everyone serious about this topic. Studens in Viticulture, Enology and Food Science will benefit from a well reshearched book that is well structured and complete. This is a refference work, study book and read book for interested parties. ... Read more


    9. Juicing for Life
    by Cherie Calbom, Maureen Keane
    list price: $13.95
    our price: $10.46
    (price subject to change: see help)
    Asin: 0895295121
    Catlog: Book (1992-03-01)
    Publisher: Avery Publishing Group
    Sales Rank: 11874
    Average Customer Review: 4.14 out of 5 stars
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    Reviews (7)

    5-0 out of 5 stars Excellent Juicing for Life, Health and Vitality
    What I love about this book is that ailments you wish to cure are listed in category order, which makes it quite easy to find a juicing recipe to help reverse the internal effects.

    Additionally, the book gives wonderful general recommendations along with an explanation of that ailment. On top of that, "Dietary Modifications" are provided with practical, easy to understand advice as to what foods and beverages to avoid, along with "Nutrients that Help" combined with "Beneficial Juices". Then, to top it all off there are great "Suggested Juicing Recipes" that will target whatever ails you.

    From anti-ageing to chronic fatigue syndrome, to underweight, this book is simple to follow and provides you with the knowledge of exactly what your system needs in order to maintain maximum health.

    Highly recommended if you want to improve your health, and bring nutrient-rich vitamins and minerals into your body naturally.
    Barbara Rose, author of, 'Individual Power' and 'If God Was Like Man'

    5-0 out of 5 stars Juicing for Life-A Review by Joseph S. Maresca CPA,CISA
    This work is a comprehensive guide on the nutritional dimensions
    of various food groups; such as alkaline and acidic.The author
    provides very detailed recommendations relative to the
    anti-inflammatory vitamins and nutrients which are necessary
    to prevent and manage rheumatological diseases and processes.
    The author explains how to make juice preparations with widely-
    known anti-oxidant and anti-inflammatory components.
    Such preparations include Vit. C, Vit E, Cu., Bromelain
    and Superoxide dismutase to mention just a few.Back pain
    and tenderness may be managed with reduction of animal fats
    in the diet, the addition of fish and particularly Omega-3
    fatty oils, avoidance of coffee and cleansing diets.
    There is an interesting protocol for osteoporosis which
    consists of kale, parsley, apples and carrots in a juicing
    cocktail.In addition, the author identifies Vit. C, E,
    Selenium, Ca., Potassium and chromium as nutrients which might
    help to implement a cancer protocol.Lastly, the author very
    studiously reviews sample diets and nutrients for a plurality
    of chronic disease processes that may or may not respond well
    to conventional therapies. This book is a worthy investment
    for any person willing to make the commitment of time and
    sacrifice to implement the protocols in the interest of
    maintaining good general health far into the future.

    5-0 out of 5 stars Outstanding
    This book is informative and very useful. Its an obvious fact that fresh fruits and vegetables play a huge factor in our wellbeing and general health, they keep all kinds of ailments and diseases at bay. Cancer has everything to do with diet - it has been widely proven that people with the disease that had a rich diet of fruit and vegetables, actually went into recession. Heredity only plays a small part - there is no guarantee that you get the disease. This book is not meant to cure anything - simply supplements your diet with vital nutrients needed to keep healthy and build a strong immune system. I love it and highly recommend it to anyone.

    4-0 out of 5 stars This Book is a must read!!
    There are some who think that heredity is the #1 reason for cancer, but this book clearly explains that diet is the #1 reason because how can DNA be strong without good nutrition? How can new cells be buildt without the life giving force of vitamins and trace minerals? What made cells weak and toxic in the first place?, we hand down our diet from generation to generation!! What is heredity with cellular integrity? I cannot see how this book dosen't become a million dollar seller! I recommend this book highly.....Juice Power!!

    5-0 out of 5 stars Great resource for curative recipes
    If you've wondered just what do do with your juicer, look no more! This is a practical book that not only espouses the curative properties of juicing, but gives an index of ailments and recommends various juices. From acne to cancer and fatigue to insomnia...they have it all. This is a good reference. by T.H. in San Mateo, Calif ... Read more


    10. Food & Wine An Entire Year of Recipes 2005 (Food & Wine Magazine's Cookbook: An Entire Year's Recipes)
    list price: $29.95
    our price: $19.77
    (price subject to change: see help)
    Asin: 1932624015
    Catlog: Book (2005-03-28)
    Publisher: American Express Publishing
    Sales Rank: 25514
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    Book Description

    Every recipe from every 2004 issue of Food & Wine, the top-selling cuisine magazine--all in one beautiful volume.

    More than 900,000 subscribers heartily agree: there's always something delicious going on at Food & Wine. And it's all here in the annual cookbook, which includes every recipe published in the magazine during the year 2004--more than 500 dishes accompanied by scrumptious-looking photographs. But that's not all: the volume will include 50 all-new kitchen tips,as well as an extensive glossary of readily-available wines. The contributors remain absolutely stellar, cuisine's finest, including Jean-Georges Vongerichten, Jacques Pépin, and Paula Wolfert.Such recipes as the mouthwatering Fettuccine with Mushrooms and Prosciutto, Beef Tenderloin with Bacon and Creamed Leeks, and Double Dark Chocolate Cupcakes with Peanut Butter Filling are kitchen-tested on home equipment, making them easy to re-create. Here's real food that real people who want to eat well can actually prepare, dishes that reflect the many ways we cook today.
    ... Read more

    11. From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine
    by Jeff Cox
    list price: $18.95
    our price: $12.89
    (price subject to change: see help)
    Asin: 1580171052
    Catlog: Book (1999-03-01)
    Publisher: Storey Books
    Sales Rank: 2725
    Average Customer Review: 4.73 out of 5 stars
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    Reviews (15)

    5-0 out of 5 stars Excellent starter book for new grapegrower/winemaker
    The new revision is an excellent book for anyone putting in a new vineyard, or thinking about winemaking. The two most certainly go hand in hand, however, if you are just interested in improving your knowledge of growing grapes, then it provides much very usefull information. On the other hand, if you are a new or aspiring winemaker, the section on making wine is filled with up to date, smart information, and can also be a stand alone reference to winemaking. By combining the two related fields, grape growing (specifically for winegrapes), and winemaking the winemaker will better understand what he should be looking for in winegrapes for his resulting wine. Conversely, the grape grower will have an understanding of how to grow his grapes to achieve the best possible product for the winemaker. If you are a grower of French Hybrid grapes, or the newer selection of American crosses from Elmer Swenson, David MacGregor, the University of Minnesota, New York Experiment Station named and numbered varieties, et al, then you do NOT want to pass up this book. A.J. Winkler's book "General Viticulture" is a bit outdated and a good revision would help... this one is right on the money.

    5-0 out of 5 stars I enjoyed the wine making process
    Considering I live in Las Vegas, growing grapes is out of the question or is it? He does not mention any grape varietals that I could plant in my region. Other than growing the vines I loved all the info on fermenting and making the wine. I have already ordered equipment from places that he recommended in his book. Making wine is not going to be as exspensive as I thaught. After writing a few letters to retailers, you will be ready to roll with all your equipment. You must have an understanding of wine to understand all the terminalegy. Great book, lots of info, and a little humor about how he gets off watching his wife stomp the grapes. I wont be stomping grapes but i will be fermenting grape juice, thank you.

    5-0 out of 5 stars Great Intro to Grape growing and Wine Making
    After years of making our own wine and finally living in a world class grape growing region we wanted to try out hand at growing grapes. This book provided excellent information for the entire process. We've followed the advice in this book and have had good result with our grapes for two years.

    5-0 out of 5 stars A solid, practical, wonderfully accessible resource
    Expertly written by Jeff Cox (an accomplished gardener and senior editor of "Global Vintage Quarterly"), and now in an updated and expanded fourth edition, From Vines To Wines: The Complete Guide To Growing Grapes And Making Your Own Wine is a complete, cover-to-cover, "user friendly" resource for home winemakers. Featuring everything from selecting ideal vines, to growing and harvesting grapes, the wine-making process from fermentation to labeling and cellaring, From Vines To Wines is a solid, practical, wonderfully accessible resource with diagrams, down-to-earth language, offering everything the reader needs to know to grow and make their own vintages.

    5-0 out of 5 stars If only one book, this is it
    Complete, easy to read. We refer back to this book often and it's helped take us from home grapegrower to commercial winery. ... Read more


    12. Michael Broadbent's Vintage Wine
    by Michael Broadbent
    list price: $60.00
    our price: $37.80
    (price subject to change: see help)
    Asin: 0151007047
    Catlog: Book (2002-11-01)
    Publisher: Harcourt
    Sales Rank: 55024
    Average Customer Review: 5 out of 5 stars
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    Book Description

    Unquestionably unique, demonstrably delightful, Michael Broadbent's Vintage Wine is the culmination of one of the most extraordinary careers in the world of wine. Michael Broadbent quite possibly knows more about fine, old wines than anyone else alive, and he writes about them with unparalleled expertise.
    Hired by Christie's in 1966 to revive their wine auctions, Broadbent threw himself into his work, searching out great collections of the world's finest wine--and keeping meticulous tasting notes. Here are evocations of Chateau d'Yquem from 1784--one of Thomas Jefferson's favorites--and hundreds of vintages and thousands of wines right up to the present.
    Years of "cellars visited and pillaged, involving the checking and packing of dust- and grime-laden bottles in distinctly dank and chilly conditions," jet-set auctions around the world, legendary tastings and society events, have all helped to create an unrivalled store of vinous anecdotes as well as an unsurpassed wine-tasting history.


    EXCERPT

    From a tasting of 1784 Chateau Yquem:
    "The most renowned vintage of the late 18th century and well-documented thanks mainly to the original copies of the letters and orders of Thomas Jefferson. . . . Jefferson did not trust wine merchants and insisted on bottling at the chateau. . . . The wine has a warm mahogany-amber colour with a pronounced yellow-green rim. Initially, the nose, unsurprisingly, was creakingly old but after fifteen minutes settled down to reveal a remarkably rich, tangy, honeyed scent."
    ... Read more

    Reviews (4)

    5-0 out of 5 stars One of Wine's Grand Old Men
    By Bill Marsano. We can divide wine drinkers into three classes. Ordinaire Joe, who'd rather drink wine than talk about it, is here advised to flee: This book will bore him stupid. The Wine Geek is just the opposite; for him wine is an excuse to prattle about clonal selection and hints of toffee on the nose. He'll love this book--will take it to bed with him. It is a gold mine of tasting notes covering many decades and innumerable wines from most regions of the world. The emphasis is on France, with Germany a distant third (there is no second), Italy a distant fifth (there is no fourth) and everybody else reduced to odds and ends. There's lots of stuff on champagne and port, too--a quintessentially British slant.

    Never mind: The author, Michael Broadbent, is British, and the British have always leant that way. He is also one of the Great Men of Wine: revitalizer of Christie's wine auctions since 1966, writer, advisor, globe-trotting taster and collector of anecdotes and memories. In Japan such a person is officially labeled a Living National Treasure.

    That makes this book of value and interest to the third class of wine drinkers--the Sub-Geek (or perhaps wannabe) who recognizes that his enjoyment of wine can be enhanced by a little more knowledge of its history and traditions, its lore and learing, its famous places and personages. There's a lot of that in this book, and it's always modestly and charmingly delivered. The reader must patiently winkle it out, however. It's all wrapped up in sidebars among those endless pages of tasting notes (about 500 of them) and is sometimes hidden inside individual tasting notes themselves.

    This is the sort of book that will grace a shelf for a long time. There's no possibility of reading straight through it, and that's the wrong approach anyway. This book sits and waits for those late evenings with a last glass and an inquiring mind. It is to be leafed through for the pleasure of Broadbent's company.
    --Bill Marsano is a wine and spirits writer who has won a James Beard medal and other awards.

    5-0 out of 5 stars A reading indulgence.
    Even if you haven't / will not try most of the wines tasted by MB, the mere description of the wines in his unique British style will make your taste buds shiver. A pleasure for all wine lovers - everything else put excellently well by the previous reviewer.

    5-0 out of 5 stars Sweet Dreams are Made of These
    I first fell under Mr. Broadbent's spell during my earliest days as a fledgling sommelier. His slender volume, Michael Broadbent's Complete Guide to Wine Tasting and Wine Cellars (1982) has long been, like they say about middleweight boxers, pound-for-pound the best book I've ever read about appreciating wine. When the wine auction scene arrived in Chicago in the mid-eighties. I can still remember attending some of the first few events at the University Club, sponsored by Christie's and conducted by the legendary MB. I was overwhelmed watching him lead auctions, but way too shy and in awe of him to introduce myself.

    Because MB is a wine tasting hero. He's quite possibly the most accomplished wine taster in the world, certainly when it comes to Bordeaux, and heir to centuries of Britain's dominance as the arbiter of European and thus the world's best wines. This book, Vintage Wines, is a compilation of tasting notes spanning his career. It presents notes on thousands of wines in MB's impeccable, staccato style in which he is often able to elucidate the innate character or value of a wine in a few succinct phrases, along with his 0-5 star rating system. It also weaves in wonderful details of vintages, wines, and people he has known and loved.

    Mr. Broadbent is a classicist, by which I mean his definition of quality predates Robert Parker's arrival on the wine scene. Inconceivable as it may be to many Americans, good wines were both made and enjoyed before Parker redefined the terms. Which is not to say that Parker adds no value to the debate, it's just that more modest authorities like Mr. Broadbent advocate a traditional style of wine making in which the individual character provided by soil and climate is given its expression rather than the creation of souless fruit-bombs. Finesse, breed, elegance, typicity, potential to improve with age, but most of all drinkability and compatibility with food are the hallmarks of great wines for Mr. Broadbent.

    Nothing illustrates the comparison better or helps you understand why you would want to consult MB's notes more than a look at the ratings of the same wines presented by MB's Vintage Wines, the Wine Spectator, and the Wine Advocate.

    Chateau Pavie, 2000. Very deep, velvety; tobacco-like, sweaty tannins;sweet ,full-bodied, charred and tarry taste. Impressive, but I much prefer the late Jean-Paul Valette's Pavie, which was so much more drinkable. For me. **. For wine competitions and our American cousins, (*****). (Michael Broadbent)

    "2000 Chateau Pavie (St.-Emilion): This is a super model of a wine. Super grapey, with red licorice and perfumed aromas. Full-bodied and very tight, with racy tannins and a sleek finish. Best wine of the hillsides of St.-Emilion. Lasts for minutes." 95-100 Points - Wine Spectator, March 30, 2001

    "2000 Chateau Pavie (St.-Emilion): With no shortage of confidence, Gerard Perse feels the 2000 is the greatest Pavie ever produced. Premature you say? Don't discount the proprietor's rhetoric. A blend of 60% Merlot, 30% Cabernet Franc, and 10% Cabernet Sauvignon, it is a backward, super-concentrated effort displaying an inky purple color, and a thrilling bouquet of minerals, black fruits, vitamins, and toast. It possesses a wealth of fruit, glycerin, and extract as well as high levels of tannin, and a finish that lasts nearly a minute. It will undoubtedly close down after bottling, and not be close to prime time drinking until 2010 or later. Anticipated maturity: 2010-2050." 96-98 Points - Robert M. Parker, Jr.'s, The Wine Advocate, Issue 139

    Are they all talking about the same wine? Who is right? Only you can be the judge. While this happens to be a wine that MB doesn't much care for, you can get a good feeling for how his notes work. It's important to point out that he is definitely willing to call a spade a spade when he doesn't like a wine and the book has many such graceful and witty putdowns.

    Back to the book itself. The book is arranged by wine growing region, and while it touches all corners of the wine world, the pages devoted to each area are a telltale sign of where Mr. Broadbent's passion and experience lie. For example, here are the regions with the most notes, with pages in (): Red Bordeaux (150), White Bordeaux (46), Red Burgundy (58), White Burgundy (29), Germany (50), Italy (18), California (35). Each chapter starts out with a few paragraphs of background and then presents the notes, all arranged by vintage from the oldest to the most recent. Fortunately, the book was published in time to allow him to include some notes from the heralded 2000 Bordeaux vintage.

    I think it would be fair to say that Mr. Broadbent has access to and gets to taste a lot higher quality of wine than most of us, so many of the reviews are probably for wines that we will never see let alone get a chance to try. He starts each Bordeaux vintage with the first growths and the Burgundy vintage with DRC wines, such that if I bought a single bottle of each in one vintage it would cost more than I spend on wine in total in a good year.

    So that brings us to the downside of this wonderful compendium. What is it good for? If you're a die-hard MB fan like me, it's a treat to enter his world and vicariously taste yourself through his lifetime in wine. For others, it will prove valuable if you've got the money and inclination to buy great wines at auction (and avoid some over-rated clunkers). Even then, it's not by any means exhaustive, and if you're buying anything but the best of the best you can't always find what you want. For many of us it's a little like having your nose pressed against the glass, wishing that just once we'd get to taste (or even smell!) the 1945 Latour that MB has tasted and dutifully logged 28 times.

    5-0 out of 5 stars The Ultimate Vintage Wine Guide
    This is indeed Broadbent's best work to date. He combines his 50 years of experience to rate wines from the 17th century to 2001 Vintages. Each page includes everything from average price to serving suggestions for dinner. This is a great book for the aspiring beginner as well as the seasoned expert. ... Read more


    13. Travels with Barley: A Journey Through Beer Culture in America
    by Ken Wells
    list price: $24.00
    our price: $16.32
    (price subject to change: see help)
    Asin: 074323278X
    Catlog: Book (2004-10-06)
    Publisher: Free Press
    Sales Rank: 823
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    14. Power Juices Super Drinks: Quick, Delicious Recipes to Prevent & Reverse Disease
    by Steve Meyerowitz
    list price: $14.00
    our price: $10.50
    (price subject to change: see help)
    Asin: 157566528X
    Catlog: Book (2000-04-01)
    Publisher: Kensington Publishing Corporation
    Sales Rank: 21874
    Average Customer Review: 4.67 out of 5 stars
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    Reviews (6)

    3-0 out of 5 stars Not what I expected
    Overall it's an okay book, but not quite what I expected. The recipes require not only a juicer, but a blender as well, and more time than I think most people are willing to give.

    The author also recommends using only organic produce and distilling or purifying your own water. Where does this guy live, and on what budget? Produce is expensive enough, let alone organic vegetables -- 99 cents for a regular cucumber or $3.00 for an organic one. Which would you rather buy for a juicer?

    I think the author's recommendations are idealistic, unrealistic, and not for people who don't have an unlimited budget and tons of time on their hands.

    There are plenty of other books out there. I wouldn't get this one again.

    5-0 out of 5 stars Great and educational book on juicing and health
    This is a great book on juicing for health. It's very educational, teaching you about many aspects of juicing. Practical aspects of juicing, such as what to look for in juicers, washing vegetables etc are also discussed. Health benefits of different fruits, vegetables and supplements are presented. And of course, dozens of juices are prescribed for different health objectives such as healing, rejuvination of body and mind, etc.

    5-0 out of 5 stars Power Juices Super Drinks
    My husband and I bought this book about 3 weeks ago and we love it.We just found out that my husband has Hepatitis C and he has also suffered from severe migraines all of his life.We were looking for a way to naturaly treat his headaches so as to not cause more damage to his liver and your book has given us so much valuable information and guidlines to go by.I love the way this book is so easy to read and to look information up.I like the fact that Steve is not trying to get you to buy a "special product" that he has made to heal you,he just tells you everything you need to know about all the friut,vegetables&herbs that are already out there.No matter what you are suffering from, this book will help you treat it naturally with what you have in your refrigerator.I tell everyone about this book (even the people at the juice bar where we now get our wheatgrass).I have sold this book, through word of mouth, to probably no less than 5 people in the last 2 weeks. I keep telling my husband I should go on tour for this book (LOL).It is easy to tell people about this book because it is something I truly believe in.Just to let you know,My husband and I are not health nuts,vegetarians or anything like that but because of this book we take our health alot more serious and are slowly trying to turn our eating lifestyle around for ourselves and our children.
    Thank you for writing it.

    5-0 out of 5 stars Power Juices Super Drinks
    Power Juices Super Drinks is a wonderful book, full of useful information that is well- presented and easy to access. It is an inspiring treasure of information on healing foods and herbs, and their benefits for treating and preventing diseases.

    The material is presented clearly, with lightness and humor, which Steve Meyerwitz is known for! A major part of the book presents drinks, which may be teas, smoothies, citrus juices or other kinds of vegetable or fruit juices, for specific conditions. There are chapters on power drinks for the physical body, for the mind, and for longevity. The longest chapter, called "Power drinks - Medicine Chest", details nutritional therapies and recipes for 115 different health disorders.

    A tremendous resource on high power foods and herbs, is the chapter titled, "Nature's Finest Healing Foods and Herbs". It is this chapter which inspired me to start growing and eating broccoli sprouts, which contain fantastic amounts of valuable phytochemicals (plant derived substances). One type of phytochemicals is glucosinolates; Enzymes in the body convert these chemicals to isothiocyanates. One isothiocyanate, sulforaphane, is the strongest natural inducer of our body's own protective enzymes against carcinogens. These substances have been shown to reduce the incidence, rate of development, and the size of tumors. Broccoli sprouts contain 20 to 50 times more sulforaphane than the average adult broccoli plant! In three days you can raise a crop of broccoli sprouts containing as much sulforaphane as an acre of broccoli would yield in a year! This chapter is a complete pharmacopoeia of common foods and herbs, full of illuminating information.

    Another very worthwhile chapter is titled, "Nutrient Sources". This chapter lists vitamins, minerals, and enzymes, and provides food sources that are loaded with them. Good sources of calories, carbohydrates, fats and protein are also listed.

    People of all nutritional persuasions will appreciate this book. It can provide tasty new healthy drinks and teas for those just starting their journey towards natural healing. For the already enthusiastic, it can educate and deepen their understanding of many high-powered health foods.

    5-0 out of 5 stars Fantastic Book!
    As a Nutritional Consultant, I find this book one of the most valuable resources for creating good health available today! I recommend that every household in the world get a copy of this book and use the recipes in it on a daily basis. Great health for the individual will be the result!

    The book is full of recommendations on the use of "food as medicine". "Power Juices Super Drinks" has over 100 common health issues listed. For each issue the author lists wonderful recipes, individual foods, and a wide array of nutrients and herbs that are helpful in addressing each of these various health challenges.

    Please do yourself a huge favour, buy this book and use it every day ! ... Read more


    15. Soils for Fine Wines
    by R. E. White, Robert E. White
    list price: $60.00
    our price: $45.00
    (price subject to change: see help)
    Asin: 0195141024
    Catlog: Book (2003-07-01)
    Publisher: Oxford University Press
    Sales Rank: 100203
    Average Customer Review: 5 out of 5 stars
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    Book Description

    In recent years, viticulture has seen phenomenal growth, particularly in such countries as Australia, New Zealand, the United States, Argentina, Chile, and South Africa.The surge in production of quality wines in these countries has been built largely on the practice of good enology and investment in high technology in the winery, enabling vintners to produce consistently good, even fine wines.Yet relatively little attention has been paid to the influence of vineyard conditions on wines and their distinctiveness-an influence that is embodied in the French concept of terroir. An essential component of terroir is soil and the interaction between it, local climate, and grape variety on the quality of grapes and distinctiveness of their flavor. This book considers that component, providing basic information on soil properties and behavior in the context of site selection for new vineyards, and on the demands placed on soils for grape growth and production of wines.Soils of Viticulture will be of interest to professors and upper-level students in soils and agronomy as well as wine enthusiasts and professionals in the wine industry. ... Read more

    Reviews (3)

    5-0 out of 5 stars A must for anyone who grows winegrapes
    .
    If you are a grape grower of any consequence, you know that good wine depends on good grapes, that good grapes depend on good vines and that good vines depend on roots that are DEEP and STRONG. Thus, the medium in which roots grow is of crucial importance. Viticulturists can be misled by reading that vines grow in all sorts of soils all over the world. That is certainly true but that simple dictum does not mean that any soil will do, as "any" soil will certainly not do.

    Robert White's book is VERY useful in helping understand what goes on below ground. If you just flip through it, it will strike you as too technical and thus daunting. However, if you will read each of the headings, (e.g., 5.1, 5.2) but not the sub-headings (e.g. 5.1.1, 5.1.2, 5.1.3) and then read his "Summary Points", you will be richly rewarded. If there points about which you want to know more or understand better, go back and delve into the sub-headings and be enlightened to your hearts content. I'm glad I own this book!

    5-0 out of 5 stars Fine Book for Fine Readers
    A unique book, as fine as wine itself. No other book explains the detailed and vital nature and mechanisms of soils as they apply to grape production and wine-making. It tries to unravel the enigma of the 'terroir'. This will surely help the viticulturist and the winemaker to make the most of their land and we consumers will be the grateful beneficiaries. I think I could strongly recommend it to the specialist and interested reader.

    5-0 out of 5 stars Soils for Fine Wines
    As a postgraduate student in the field of viticulture and wine i found this book covered the subject matter with great detail , clarity and scientific explanations. This book is a must have for your library collection and indeed for the aspiring viticulturist - it is a gold mine of information on the subject of soils. ... Read more


    16. The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
    by Mardee Regan
    list price: $19.95
    our price: $13.57
    (price subject to change: see help)
    Asin: 0471227218
    Catlog: Book (2002-10-21)
    Publisher: Wiley
    Sales Rank: 4032
    Average Customer Review: 5 out of 5 stars
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    Book Description

    The ultimate companion for mixing drinks and tending bar

    Whether entertaining at home or working the bar at a popular club, a good bartender wants people to enjoy their drinks–and The Bartender’s Best Friend makes it easy! With A-to-Z coverage, this definitive guide presents an alphabetical listing of every drink imaginable, including the latest and hottest–such as the Cosmopolitan, Green Apple Martini, and Mojito. Specially bound, this book is written in an easy-to-read format and enhanced with stand-out icons for quick referencing of classic drinks, frozen drinks, shooters, alcohol-free drinks, punches, participatory drinks, and more. Experience the pleasure of cocktails as never before with The Bartender’s Best Friend. ... Read more

    Reviews (3)

    5-0 out of 5 stars a great bartender's guide
    Liked this so much I got one for myself and one for my daughter, an aspiring bartender. The Regans are truly experts and writers, a rare combination. Buy a copy and enjoy the presentation as well as the recipes.

    5-0 out of 5 stars A frisky little barguide.
    The Bartender's Best Friend is a precious little book; precious and a bit precocious too. Let me explain: to begin, this book, while qualified as a hardback is actually very soft. It was bound in the style of old sturdy crafts manuals from the Days of Yore. Its sturdy waterproof cover wraps around your hand in a supple and comfy way, bringing to mind another era. It's just plain fun to hold! Mainly a book of recipes, there too it feels like a classic barguide. Mardee's comments on her chosen drinks are wry and dry and bolster the comfort-level which the guide has already engendered. Before you slip on the slippers and nudge the fire with the poker, though, know that Mardee Regan has the devil in her! She has picked her recipes for both drinkability and, dare I say, for a bit of social commentary -if not satire. Her introduction hints at this, and the reader is regaled with cocktails as a LIVING art, and a joyous one. Regan is a very funny woman with a fearless streak as she blithely trips from shopworn classics to internet unspeakables. All are delivered with a devilish eye twinkle that, again, helps make this manual so precious. It is also precocious insofar as, for a first solo book, it is wise, urbane, witty, and GOOD. The goodness is in the writing, in the heft, and in the recipes - for no matter the shady sources from whence some of these bibulous instructions sprang, the results seem always to be a celebratory - & potable - potation! Though The Bartender's Best Friend is proffered, apparently, to bartenders, it would reside well between the bookends of home & castle bon vivants as well. It would do my heart good to see it anywhere a cocktail is dreamt of.

    5-0 out of 5 stars Yeah!!!
    I'm so excited about this book. I've always wanted easy access to drink recipes....as they're supposed to be, not as twenty different people think they should be. The layout is wonderful. I'd recommend this book to anyone. ... Read more


    17. Exploring Wine: The Culinary Institute of America's Guide to Wines of the World, 2nd Edition
    by StevenKolpan, Brian H.Smith, Michael A.Weiss
    list price: $65.00
    our price: $40.95
    (price subject to change: see help)
    Asin: 0471352950
    Catlog: Book (2001-09-26)
    Publisher: Wiley
    Sales Rank: 89626
    Average Customer Review: 4.57 out of 5 stars
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    Book Description

    Written by the experts who train today's leading chefs and sommeliers, this invaluable guide thoroughly demystifies wine, from the basics of wine production to the nuances of wine lists, wine marketing, and wine service. Revised to reflect the many recent changes in the worldwide wine industry, the Second Edition of this critically acclaimed guide features an expanded American wines section, coverage of the latest developments in Italian wine and the new face of German and South American wine trades, and more. ... Read more

    Reviews (14)

    5-0 out of 5 stars A Must Have For Wine Lovers/Learners
    I cannot even begin to describe how fantastic this book is. I've been working in gourmet restaurants for about three years now and have checked out many books on wine to try and understand every nook and cranny of wines; most of the time I still felt a little confused. The way the book is organised helps you to easily understand every aspect of wine including the varietals (grapes), laws of appellations for each country and so much more. It's so easy and detailed to understand (studying is still required, trust me) and also uses graphs, maps and tables to make the information even more clear. Yes, the book can be considered a bit pricey, but if you are a student, in the industry or want to know more about your hobby, I can't think of a single reason why this wouldn't be a worthwhile investment. There are cheaper books out there, but the information they provide is no where near the quality you can get with this book; believe me, I've got a mini-wine library where most of the books will now be collecting dust because all the information I need is in this book.

    Also recommended: The Oxford Companion to Wine (detailed definitions to wines, regions, etc...); Wine Lover's Companion (nice pocket guide for quick definitions to wine)

    5-0 out of 5 stars An Extraordinary Work
    This is a fabulous book that belongs in the libary of anyone even remotely serious about this broad and beautiful subject. The authors have surveyed the wines of the world, and include accurate information, maps, and engaging "insider" viewpoints. The chapters on wine and food, wine and health, and wine in restaurants are particularly helpful. A fabulous reference now used in the wine programs of dozens of colleges and professional wine societies, Exploring Wine is accessible to all with an interest in enjoying wine. Well done!

    5-0 out of 5 stars A Must Have For Wine Lovers/Learners
    I cannot even begin to describe how fantastic this book is. I've been working in gourmet restaurants for about three years now and have checked out many books on wine to try and understand every nook and cranny of wines; most of the time I still felt a little confused. The way the book is organised helps you to easily understand every aspect of wine including the varietals (grapes), laws of appellations for each country and so much more. It's so easy and detailed to understand (studying is still required, trust me) and also uses graphs, maps and tables to make the information even more clear. Yes, the book can be considered a bit pricey, but if you are a student, in the industry or want to know more about your hobby, I can't think of a single reason why this wouldn't be a worthwhile investment. There are cheaper books out there, but the information they provide is no where near the quality you can get with this book; believe me, I've got a mini-wine library where most of the books will now be collecting dust because all the information I need is in this book.

    Also recommended: The Oxford Companion to Wine (detailed definitions to wines, regions, etc...); Wine Lover's Companion (nice pocket guide for quick definitions to wine)

    4-0 out of 5 stars great for a gift
    So the book might be a bit too technical-tongued sometimes, or it may contain unbalanced chapters (the one about serving wine should have been either more accurate or none at all) but by all means it is a great book. Graphics and pictures are superb. I enjoyed reading it, although, as an Italian, I found the story about Italian produce a bit modest (forgive me, it's only that we have the best wines in all the world, it's a fact...). I just need to find a wine book that tells it like it is: THE BEST WINE IS THE ONE YOU LIKE, OR THE ONE YOU DRINK WITH YOUR GREAT FRIENDS.

    P.S. : my mom told me Mr. Mondavi, the prefator, is a relative of a relative. The world is small.

    4-0 out of 5 stars Toss-Up
    Althought this is a good book, I would not recommend it as a primary purchase (try "Wine for Dummies" or "Windows on the World Complete Wine Course") nor as a secondary purchase (try "Wine Bible" or "Oxford Companion to Wine"), but I would recommend it as a tertiary purchase. There is a decent amount of material presented in a professional and eye-pleasing manner. Be forewarned that the book is large (9"x11") and heavy -- probably not something you would read in bed. The coverage of the different areas is pretty good, but not exceptional, hence my four-star rating. ... Read more


    18. Simply Delicious : 245 No-Fuss Recipes--All 8 POINTS or Less
    by Weight Watchers
    list price: $14.95
    our price: $10.17
    (price subject to change: see help)
    Asin: 0743245938
    Catlog: Book (2003-01-07)
    Publisher: Fireside
    Sales Rank: 2777
    Average Customer Review: 4 out of 5 stars
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    Book Description

    HERE'S A COOKBOOK THAT CAN HELP YOU WRITE YOUR OWN SUCCESS STORY!

    For years, Weight Watchers has been helping people around the world lose weight and maintain healthy lifestyles. With Simply Delicious, they've even done the hardest part for you: finding healthy, delicious foods to eat. Follow their mouth-watering, easy recipes and you'll have a blueprint for an eating plan that fits within the renowned Weight Watchers Winning Points® program.

    With chapters devoted to the way you and your family eat today, Simply Delicious will give you entrees, side dishes, and desserts that really satisfy. Even better, each recipe is 8 POINTS® or less per serving and contains nutritional information. Many recipes take a mere 20 minutes to prepare. Simply Delicious also includes easy tips and substitutions to make sure these recipes fit into your busy schedule. Inside you'll find tasty treats such as:

  • Asian Sesame Noodles
  • Oven Roasted Salade Niçoise
  • Banana Raisin Bread Pudding
  • Chicken & Broccoli Pizza
  • Beef Tenderloin and Arugula Toasts
  • Mediterranean Roast Chicken

    ...and many, many more delicious recipes! ... Read more

    Reviews (5)

    4-0 out of 5 stars The test of a good cookbook...
    ... is how many of the recipies turn out well the first time, and how many you would cook again. "Simply Delicious" meets both criteria. We haven't tried a recipe from this book we didn't like. Weight Watchers cookbooks are brilliant at presenting delicious and decadent recipes that won't leave you feeling deprived. For example, there's a yummy "Maple-Glazed Popcorn Snack Mix" with only 3 points (163 calories and 5 grams of fat) per serve. My husband didn't believe it was a Weight Watchers recipe, but made it anyway. Don't tell anyone, but we smuggle it into the movies! Then there's the "Cinnamon-Peach Almond Pancakes" and the "Confetti Corn Cakes", which make a great brunch with a little low-fat sour cream and smoked salmon on top. See what I mean about decadent?

    5-0 out of 5 stars Simply Wonderful
    I can't say enough how good this cookbook is, it has the most appealing receipes that I have seen to date in WW cookbooks. I have planned weekly menues and have so many bookmarks it is unreal.

    4-0 out of 5 stars A wealth of great tasting recipes
    This is another great cook book put together by Weight Watchers. Thanfully they have given up the way to make recipes be counterparts of their high fat, high calorie cousins. This book will have you running to the store for a few ingredients for some of their recipes. They will be tasty. Honestly I loved this book as there are many good recipes that are much lower in points than 8. For those who have family that is not on the program, I think you will still be satisfied as the food is actually good. Their instructions are easy to follow, and while you may need to go to the store to pick up an ingredient or two, it works well. If you like a little variety, and don't mind using a special ingredient on occasion this book will work well for you.

    2-0 out of 5 stars Simply Delicious: 245 No-Fuss Recipes--All 8 POINTS or Less
    I know this got very good ratings--stars--but I was totally underwhelmed by this book. I returned it. I don't need another book that doesn't have the kind of recipes I like to cook.

    5-0 out of 5 stars the title says it all
    I considered joining WW for a long time before actually doing so, entirely because I *love* to cook and was afraid to put my favorite recipes through the POINTS calculator. As it turned out, I was right to be afraid (mostly because I've never met a a dairy product I didn't like and my recipes reflected such) but that no longer matters because I've now got a new favorite cookbook.

    I don't eat red meat or fowl, but almost every such recipe here is easily adapted to a non-meat version...AND there's an entire chapter devoted to vegetarian dishes. The layout is easy to read and use, the ingredients not too wacky but definitely not boring, and my results have been amazing...though perhaps the best recommendation I could give it is that not one of my dinner guests has known they're eating a WW recipe. Try this book - you won't be disappointed! ... Read more


  • 19. The Wheatgrass Book
    by Ann Wigmore
    list price: $9.95
    our price: $8.96
    (price subject to change: see help)
    Asin: 0895292343
    Catlog: Book (1984-12-01)
    Publisher: Avery Publishing Group
    Sales Rank: 21233
    Average Customer Review: 4.5 out of 5 stars
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    Reviews (4)

    4-0 out of 5 stars A great deal of really stellar information...
    And some information that I took with a grain of salt...

    I am a big fan of Wheatgrass Juice. I take a double shot daily and have found it gives me increased vitality and just a general boost. This is the best source of information of the nutritional benefits of the the juice.

    I am not a big fan of the colonics or fasting which this book also touts as beneficial. That is a difference of opinion. However, Dr. Wigmore gives a very evenhanded description of how the fasting is done, how the fasting may be modified and no dire consequences if you just can't do it. It is the same with the colonics. She explains it all and then very understandingly states, you don't have to do it. It isn't for everyone.

    My skeptical boyfriend (committed carnivore and diet coke drinker) has read the book also (it was in the bathroom...). He went of his own violition to have a double shot before his flight to Vegas. Victory!

    5-0 out of 5 stars Where has this book been all my life!
    This book was extrememly helpful in validating my beliefs that natural is always the better way to go especially when it comes to something as important as our bodies. Ann is very thorough in her explanations of the benefits of wheatgrass and how to grow your own as well as use it in many beneficial ways to improve the body's immune system. Her credentials are great - she knows whereof she speaks. I learned a great deal about the benefits of raw living foods as opposed to cooked food and how the living enzymes in our food are destroyed at certain levels of heat. It's a little frustrating though to learn that most of the things in the supermarket (except for the produce dept.) don't give my body much nutrition at all. But the good news is there's many authors out there trying to make the transition easier for those of us that want to try to take better care of ourselves. To them, I say a big thanks!

    4-0 out of 5 stars Wonderful information
    Since reading this book I find myself taking advantage of juice bars that serve wheatgrass shots. Mind you I look at the age and ask the type of grass they are serving but boy do I feel confident after having read this book that it can only make me feel better. I don't generally feel any sort of rush from having ingested wheat grass but you do have a sense of overall health after awhile. It could be psychological or the actual wheatgrass but which ever I have seen a definite improvement since following some of the options given in the book.

    5-0 out of 5 stars This book will change your life
    Ann Wigmore gives a thorough analysis of the incredible powers of wheatgrass and how it can improve your health. I must say this book changed my life: wheatgrass juice will improve your health, boost immunity, aid in weight loss, and more. I even feed it to my parrots, and they are ten times healthier now--I haven't lost a single baby bird since I started feeding the parents wheatgrass. This inexpensive of book will save you oodles of money--far fewer medical bills! ... Read more


    20. The Tra Vigne Cookbook: Seasons in the California Wine Country
    by Michael Chiarello, Penelope Wisner
    list price: $35.00
    our price: $22.05
    (price subject to change: see help)
    Asin: 0811819868
    Catlog: Book (1999-09-01)
    Publisher: Chronicle Books
    Sales Rank: 6367
    Average Customer Review: 4.92 out of 5 stars
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    Amazon.com

    "The closer your cooking stays to the seasons, the simpler--and better--your cooking will be." Michael Chiarello's mom told him that as he stood beside her at the stove, learning what a real Italian tomato sauce looks, smells, and sounds like as it cooks. Those lessons led him into the chef's life and his own restaurant in the heart of California's wine country, Tra Vigne. So it should come as no surprise that the subtitle of his lush cookbook, The Tra Vigne Cookbook is Seasons in the California Wine Country. And such is the organizing principle. Not only are the sections of the book divided into the four seasons, but the subsets include four ingredients key to each season: asparagus or garlic in spring, for example, or mushrooms and eggplant in fall.

    Chiarello describes his own cooking style as "combining spectacular ingredients, professional technique, and imaginative presentations." He shows how to take this into your own home kitchen, in word and technique. A lot of the exceptional flavors he is able to muster come from the flavor enhancers he has put up in his pantry through the seasons--the flavored olives, the dried figs. To read his section on the pantry is to yearn for a dark, cool basement. "Take the time when you have it in order to reap the rewards later when you don't," Chiarello encourages.

    The Tra Vigne Cookbook is a carefully layered dish of family reminiscence, tech tips, master recipes, and heartfelt yearnings for the seasons and the way they pass outside the windows of a country restaurant, the way they feel on the skin, the way they taste and smell. It's about attitude. Chiarello grabs it all and makes it accessible. The Tra Vigne Cookbook is a large-format, elegant book you will want to leave open on the table to flip through. Let your attention get caught up in it and carried away. Chiarello stays with the seasons, and his accomplishment is simpler and better as a result. And therein lies a world of glorious, flavorful complexity. --Schuyler Ingle ... Read more

    Reviews (12)

    5-0 out of 5 stars The true tale of a meat lover's conversion
    I've had the Tra Vigne Cookbook for a year now, and I use it regularly. It's an attractive book, with beautiful photos and surprisingly intriguing introductions to the recipes. It's hard to stop browsing once you open the book, and it's harder to close the book without doing some cooking. The dishes are fantastic. The Chicken with Roasted Lemon and Rosemary Sauce is a favorite, as is the Fusilli Michelangelo. (Read the intro to either of these dishes and try to resist cooking them.)

    The book is arranged seasonally, with chapters on essential ingredients for each season. Spring ingredients include asparagus, garlic, peas, and potatoes. Summer ingredients include corn, tomatoes, and bell peppers. And so on. I shop at a grocery store, not a farmers market, and I've had a less-than-happy relationship with vegetables since infancy, so I was skeptical of the whole seasonal-cooking thing at first. But I enjoy browsing through the new season's recipes as the year changes, and I've tried dishes and ingredients that are not usually a part of my diet. It's hard to object to broccoli when it's served in a creamy Very Green Soup sprinkled with crunchy gremolata.

    It would have been nice in book a subtitled "Seasons in the California Wine Country" to have more information about wine. Few recipes actually use wine and there is no advice on what wines to pair with the food.

    Despite the elegant presentations shown in the photos, none of the recipes are too difficult to try. They're just challenging enough for the amateur cook who likes to do a little more than the usual home cooking. The Tra Vigne Cookbook is a lot of fun, and the food is delicious.

    5-0 out of 5 stars Beautiful book, I can't wait to dig into it.
    I've been a big fan of the Tra Vigne restaurant for years. It's a fun place with fantastic food, and fun events such as wine tastings. I swear it has the best smelling food of any restaurant anywhere. It's delicious torture to wait for your food and get whiffs of the entrees going by.
    It was with this excited expectation that I opened this book. And although I just received it as a birthday gift, I'm anxious to dig and try to recreate some of the fantstic food I've experienced in Michael's restaurant.
    I can tell you already that this cookbook has a wonderful layout. For example, the table of contents (usually dreadfully dull) is a beautiful display of graphic design. Along one side are the seasons, and along the top different types of food. It's an unusual and neat way of showing this information and immediately leads the cook to think of seasonal meals and menus.
    Some of the recipes in the book look surprisingly complex so this isn't a volume for beginners. But if they can help me recreate the great meals I've had in the restaurant without needing to travel to St. Helena they will be worth the extra effort.

    5-0 out of 5 stars Buy it now
    His PBS show is incredible, his recipes are to die for, and he is gorgeous to boot. What other reasons are there for buying this book?

    5-0 out of 5 stars give yourself a gift
    the tra vigne cookbook is going on the top shelf of my fairly extensive cookbook collection. It is definately one that I will use frequently.The photos and text are exceptionally well done,the book lies flat and the print is easy to read. the instructions are so clearly written and the information so extensive that I would not hesitate to recommend it even for novice cooks. The glossary and chef's notes are particularly helpful if you are unfamiliar with some of the methods or ingredients.I couldn't wait for spring to try the asparagus pesto....absolutely wonderful.This book is worth it's price and then some

    5-0 out of 5 stars Exquisite cooking by Seasonal Ingredient
    For long, outstanding chefs have encouraged us to shop and get the very freshest ingredients of the season, and then cook around them.

    Here a master chef California Wine style aids us with just such a presentation of the four seasons based on produce of that season.

    As I just purchased this and am in winter, tried the winter dishes and achieved spectacular results without extreme fuss. Flavors are intense and bold. Lemon-baked Sea Bass and Spinach Salad and Pumkin Polenta with Lamb Stew have certainly warmed up the winter blast at our table.

    Format is wide, broad book, usually flanked by full-page photo of presentation next to recipe. Love this format since it lays so wonderfully on the counter cooking and is not tiny print.

    This is truly a cookbook to go through the seasons with, cooking excellent, intensely flavored gourmet Italian, Meditterrean food. ... Read more


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