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As author Heather Heyford pours a final glass in her series following three Napa wine heiresses, a newcomer must work her way into a tightly-knit family whose bond has been fermenting for years... Though they each have their own ambitions and are known to be competitive—even with each other—the St. Pierre sisters are fiercely loyal. Chardonnay and Merlot are thrilled about Sauvignon’s wedding day, and it’s slated to be the soirée of the decade among Napa’s most elite residents. Given the family’s notoriety, it almost stands to reason that their eccentric father, Xavier, would arrive by helicopter. But no one could have anticipated the wedding surprise he’d brought along with him... The product of one of Xavier’s many affairs, Sake is introduced as the half-Japanese sister the St. Pierre girls never knew they had. She struggles to break into clique-ish Napa society—and getting in with her sisters is proving more difficult than nabbing a ’74 Cabernet. It seems only high-end realtor Bill Diamond can tell there’s more to Sake than meets the eye. Afraid of repeating her mother’s mistakes, Sake just hopes that getting drunk on love won’t leave her with a hangover of rejection...
Japanese cuisine.
An American sake expert takes you to a whole new level of insider knowledge and expertise
'It is a most wonderful comfort to sit alone beneath a lamp, book spread before you, and commune with someone from the past whom you have never met...' Moonlight, sake, spring blossom, idle moments, a woman's hair - these exquisite reflections on life's fleeting pleasures by a thirteenth-century Japanese monk are delicately attuned to nature and the senses. Introducing Little Black Classics: 80 books for Penguin's 80th birthday. Little Black Classics celebrate the huge range and diversity of Penguin Classics, with books from around the world and across many centuries. They take us from a balloon ride over Victorian London to a garden of blossom in Japan, from Tierra del Fuego to 16th-century California and the Russian steppe. Here are stories lyrical and savage; poems epic and intimate; essays satirical and inspirational; and ideas that have shaped the lives of millions. Yoshida Kenko (c. 1283-1352). Kenko's work is included in Penguin Classics in Essays in Idleness and Hojoki.
This accessible home-brew guide for alcoholic and non-alcoholic fermented drinks, from Apartment Therapy: The Kitchn's Emma Christensen, offers a wide range of simple yet enticing recipes for Root Beer, Honey Green Tea Kombucha, Pear Cider, Gluten-Free Sorghum Ale, Blueberry-Lavender Mead, Gin Sake, Plum Wine, and more. You can make naturally fermented sodas, tend batches of kombucha, and brew your own beer in the smallest apartment kitchen with little more equipment than a soup pot, a plastic bucket, and a long-handled spoon. All you need is the know-how. That’s where Emma Christensen comes in, distilling a wide variety of projects—from mead to kefir to sake—to their simplest forms, making the process fun and accessible for homebrewers. All fifty-plus recipes in True Brews stem from the same basic techniques and core equipment, so it’s easy for you to experiment with your favorite flavors and add-ins once you grasp the fundamentals. Covering a tantalizing range of recipes, including Coconut Water Kefir, Root Beer, Honey–Green Tea Kombucha, Pear Cider, Gluten-Free Pale Ale, Chai-Spiced Mead, Cloudy Cherry Sake, and Plum Wine, these fresh beverages make impressive homemade offerings for hostess gifts, happy hours, and thirsty friends alike.
The use of cognitive science in creating stories, languages, visuals, and characters is known as narrative generation, and it has become a trending area of study. Applying artificial intelligence (AI) techniques to story development has caught the attention of professionals and researchers; however, few studies have inherited techniques used in previous literary methods and related research in social sciences. Implementing previous narratology theories to current narrative generation systems is a research area that remains unexplored. Bridging the Gap Between AI, Cognitive Science, and Narratology With Narrative Generation is a collection of innovative research on the analysis of current practices in narrative generation systems by combining previous theories in narratology and literature with current methods of AI. The book bridges the gap between AI, cognitive science, and narratology with narrative generation in a broad sense, including other content generation, such as a novels, poems, movies, computer games, and advertisements. The book emphasizes that an important method for bridging the gap is based on designing and implementing computer programs using knowledge and methods of narratology and literary theories. In order to present an organic, systematic, and integrated combination of both the fields to develop a new research area, namely post-narratology, this book has an important place in the creation of a new research area and has an impact on both narrative generation studies, including AI and cognitive science, and narrative studies, including narratology and literary theories. It is ideally designed for academicians, researchers, and students, as well as enterprise practitioners, engineers, and creators of diverse content generation fields such as advertising production, computer game creation, comic and manga writing, and movie production.
Once found only in sushi bars and Japanese restaurants, Sake now lines the shelves of gourmet food shops, supermarkets and restaurants of all persuasions, listed alongside the customary wine selections. Written by a Sake brewmaster, this book shows how to select a good sake and how to match an evening's selection with food. Once found only in sushi bars and Japanese restaurants, Sake now lines the shelves of gourmet food shops, supermarkets and restaurants of all persuasions, listed alongside the customary wine selections. With demand on the rise, the timing of The Book'
SAKE: The History, Stories and Craft of Japan's Artisanal Breweries is a compendium of the most important generational sake breweries in Japan, featuring profiles of and interviews with the passionate families who run these operations, along with luxurious photography of the small batch processes, landscape and people involved. The 75 profiles include 60 sake breweries, 10 shochu distilleries and 5 awamori distilleries from Okinawa all the way to Hokkaido for geographic and stylistic diversity. For over 2000 years, sake has been a uniquely Japanese product in some shape or form. Today, Japan even hosts a National Sake Day. However, despite 21st century globalization, it remains an industry that is little understood by outsiders, regardless of the fact that there is growing interest. In addition to the colorful, deeply personal stories behind the owners and brewers, the book will serve as a guide to Japan's most unique generational sake, helping to enlighten a new drinking audience on artisanal alternatives to the popular mainstream offerings. To ensure a well-rounded approach, the book will also provide an introduction to unique shochu and awamori distilleries, two close relatives of sake. Beautifully illustrated with full color photography by one of the world's top travel photographers (Jason Lang), the book will appeal to a broad audience but is intended for readers outside of Japan. For novices, it will open a window to the world of sake and the stories of the passionate people who make it. Well initiated enthusiasts will benefit from a curated list of sake, shochu and awamori breweries and distilleries they can further research, buy and taste. Because many of these breweries and distilleries do not actively export their products outside Japan, beverage professionals will discover many brands that they wish to contact and consider importing for their menus.
For oyster lovers everywhere, this luscious cookbook features recipes, shucking instructions, and the local farming success story of the many delicious oysters from the Pacific Coast. From Hangtown Hash with Fried Eggs to Half-Shell Oysters with Kimchi-Cucumber Relish, this gorgeous cookbook features 30 recipes, ideas for what to drink with oysters, and tips for buying, storing, and shucking to bring out the “oh!” in oysters. Since oysters are grown and harvested in some of the most beautiful environments on earth, the book is brimming with scenic as well as food photography. The delectable oysters grown along the West Coast—which include Pacific, Kumamoto, Olympia, and Eastern and European Flat species--are the stars of this beautiful cookbook celebrating oysters.