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

Verlag: Wiley, 2001

Beschreibung

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.

Bestandsnummer des Verkäufers 2311150087

Bibliografische Details

• Titel: Exploring Wine: The Culinary Institute of America's Guide to Wines of the World, 2nd Edition
• Verlag: Wiley
• Erscheinungsjahr: 2001
• Sprache: Englisch
• ISBN-10: 0471352950
• ISBN-13: 9780471352952
• Einband: hardcover
• Auflage: 2. Auflage
• Zustand: As New
• Gewicht: 87 Unzen
• Signiert: Signed
• Verkäuferkataloge:
  • Cooking

Über diesen Titel

Inhaltsangabe

Written by expert instructors at the Culinary Institute of America, this revised and updated second edition covers key aspects of the subject, wine production, wine appreciation, wine purchasing and storage, and major characteristics of wines of the world.

Über die Autorin bzw. den Autor

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.