Taste of Wine or Back to Protein

Taste of Wine: The Art and Science of Wine Appreciation

Author: Emile Peynaud

Emile Peynaud's Le Goût du Vin has long been considered the definitive book on winetasting by professional tasters. Now, this new English language second edition makes his timeless classic truly accessible to a new generation of American readers.

The Taste of Wine is Peynaud's complete examination of the science and practice of winetasting, with detailed treatment of the senses and how they function, tasting techniques and problems, wine balance and quality, winetasting vocabulary, training, and the art of drinking. A brilliant synthesis of the Bordeaux and Burgundy/Beaujolais schools of tasting, Peynaud's unique method combines the subjective description of wine with well-established scientific principles—forming an approach which is definitive, comprehensive, and free of esoteric jargon.

With a foreword by Michael Broadbent, this edition features Michael Schuster's excellent translation, which retains all of the wit and sparkle of the original while remaining faithful to Peynaud's precise vocabulary. The text is beautifully complemented by a carefully selected range of illustrations and full-color photographs, which give full expression to the principles and spirit of the book.

As vital to increasing our understanding of winetasting as it is to enhancing our appreciation of wine, The Taste of Wine will be savored by professionals and amateurs for generations to come.

This English translation of Emile Peynaud's Le Goût du Vin brings a new edition of this classic French work to an American audience for the first time. Erudite yet accessible, as beautifully written as it is scientifically documented, The Taste of Wine is, quite simply, the completeguide to the science and practice of winetasting. Covering all of the essential elements of the subject, from the physiology and experience of the senses to tasting techniques, vocabulary, training, and quality assessment, Peynaud's singular approach is a masterful combination of the empirical and statistical styles of winetasting—a blend as distinctive and enduring as wine itself.

Whether you are an oenologist, wine producer, wine merchant, restaurateur, or informed consumer, The Taste of Wine is now yours to enjoy . . .

Look this: Deeper Shade of Blue or Multiple Sclerosis

Back to Protein: The Low Carb/No Carb Meat Cookbook

Author: Barbara Hartsock Doyen

This cookbook is for health-conscious carnivores who are tired of the vegan rhetoric.

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With Back To Protein: The Law Carb, No Carb Meat Cookbook, Barbara Doyen offers a compendium of exciting and nutritious recipes designed for those who are on high protein diets but bored with the same old meats and are looking for something new, enjoyable, and healthy. From Mock Beef Stroganoff Stew, Saucy Hot Dogs, and Encore Chicken Egg-Drop Soup, to Sweet Peppers and Salmon, Applesauce-Baked Pork Tenderloin, and Broiled Italian Beef Burgers, Back To Protein will become a much used resource for personal menu planning and family dining!