New York: Van Nostrand Reinhold, (1996). First Edition, Second Printing. 11" x 8.5". 699pp, Index, Glossary, Bibliography. Hardcover. Fine condition in fine dj. Basics of wine production to nuances of wine service, for the experienced, the beginner, and the professional. Color illustrations include maps. ISBN 0442018312 ; 11 X 8.5 inches; 699 pages. Seller Inventory # 14998

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Bibliographic Details

Title: Exploring Wine The Culinary Institute of ...

Publisher: Van Nostrand Reinhold, New York

Publication Date: 1996

Binding: Hardcover

Condition: Fine

Dust Jacket Condition: Fine

Edition: First Edition; Second Printing.

About this title

Synopsis:

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.

Review:

"...lively guide..." (New Yorker, 10 December 2001)

"...lively guide..." ( New Yorker, 10 December 2001)

"About this title" may belong to another edition of this title.

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Dale A. Sorenson
MD, U.S.A.

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