Download Great Wine Made Simple: Straight Talk from a Master by Andrea Immer PDF

By Andrea Immer

Eventually, a wine ebook that makes picking out and having fun with wine really easy. With well known wine professional Andrea Immer as your advisor, by no means back will you'll want to worry expensive bottles that don't carry, snobby wine waiters, overseas terminology, or encyclopedic eating place wine lists. You'll be capable to purchase or order wine with confidence-and get simply the wine you want-by studying how the "Big Six" uncomplicated types style and the way to learn any wine label.

Andrea Immer certainly is familiar with extra approximately wine than such a lot wine fanatics may ever desire (or wish) to profit. yet she doesn't think that you need to sign up for a stuffy, unique wine-tasting set to turn into a savvy wine shopper. in contrast to different publications out there, Great Wine Made Simple makes it effortless to grasp the fine details of selecting a wine that you simply and your visitors will love-on any budget.

Shunning yesterday's 100-point scales and lectures on "bouquet," Great Wine Made Simple explains wine in common sense phrases. that includes a middle curriculum of the six grapes that include eighty percentage of today's top-selling wines, besides an entire style map that explains what tastes you could count on from climates worldwide, Great Wine Made Simple makes use of effortless and enjoyable tasting classes that can assist you establish what you're keen on and methods to spot it on a menu or shelf.

Immer finds the key guns of wine specialists and explains the way to decipher these enigmatic labels. In her clean, encouraging tones, she presents enlightening routines (such as "milk tasting" for realizing diversifications in wine texture) and vocabulary classes. On a challenge to empower the typical wine patron, with Great Wine Made Simple Immer creates a fresh new strategy to select the suitable wine for each palate and get together.

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Extra info for Great Wine Made Simple: Straight Talk from a Master Sommelier

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During Hanal Pixán, Yucatán’s culinary appeal is on full display, showcasing regional flavors so tempting they can even stir the souls of the long gone to return for one last picnic. One of the most typical Hanal Pixán recipes in Yucatán—and a cherished favorite for many—is mucbilpollo, a savory dish that means “buried chicken” in the Mayan language. Essentially an oversize chicken tamal encased in corn dough, wrapped in banana leaves and cooked in an underground pit the way the archaic Mayans prepared the dish, it is often paired with xec, a tangy fruit salad of jicama, orange, and mandarin orange, as well as atole, a thick hot beverage made from corn flour.

Now, as the new chef at London’s Claridge’s hotel, he’s taken over the highprofile position that Gordon Ramsay held for 12 years. In preparation, he expanded his farm tenfold to supply the ingredients for dishes like grilled lettuces with truffle custard (above right). When Ramsay left Claridge’s, rumors circulated about potential replacements from around the world, “but I thought that was a shame,” Rogan says. “A British hotel like Claridge’s should have a British chef at the helm. ” When the hotel approached him, he jumped at the opportunity.

It’s a tabletop photo booth. Surely, if that contraption shows up in a dining room, customers would want to order the most photogenic dishes instead of the most delicious ones, in the way that a smart but not striking girl might get eclipsed by a Victoria’s Secret model. Likewise, when you scroll through the comments of an over-the-top Instagram picture, it seems like a million people are about to descend on a restaurant for that burger, or that short rib–topped pizza. How can a place help but respond to that kind of demand?

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