Exploring Wine: The Culinary Institute of America's Guide to Wines of the World, 2nd Edition

Steven Kolpan, Brian H. Smith, Michael A. Weiss, Culinary Institute of America

ISBN 10: 0471352950 / ISBN 13: 9780471352952

Published by Wiley, 2001

About this Item

Inscribed by author, Michael A. Weiss. Hardcover and dust jacket. Good binding and cover. Clean, unmarked pages. This is an oversized or heavy book, which requires additional postage for international delivery outside the US. Seller Inventory # 2311150087

Bibliographic Details

Title: Exploring Wine: The Culinary Institute of ...

Publisher: Wiley

Publication Date: 2001

Binding: hardcover

Condition: As New

Signed: Signed

Edition: 2nd Edition

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.

About the Author:

STEVEN KOLPAN (born in New York City), BRIAN H. SMITH (London), and MICHAEL A. WEISS (Montreal) are the leading wine educators at The Culinary Institute of America. They have traveled to virtually every wine–producing region in the world, and have trained more than 30,000 students to understand and appreciate wine. The authors are active participants and organizers of professional and consumer food and wine events, write for several wine and food publications, and lecture and teach extensively in educational programs, seminars, and conferences throughout the United States and other wine–producing nations.
Founded in 1946, the CULINARY INSTITUTE OF AMERICA is an independent, not–for–profit college offering bachelor′s and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college′s main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.