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Beyond Flavour is a practical guide to blind wine tasting which will help wine lovers increase their knowledge and improve their blind tasting skills. The book offers detailed descriptions of the key attributes of major grape varieties and wine producing regions, and argues that assessing a wine's structure - acid structure in white wines and tannin structure in red wines - is a more reliable indicator of a wine's identity than the traditional reliance on flavour. Beyond Flavour includes analysis of wine style by country and region; descriptions of recent vintages for classic European origins; and tips for blind tasting exams. Beyond Flavour is an indispensable guide to blind wine tasting for wine students, professionals and others seriously interested in understanding why wines taste like they do.
In this surprising and remarkably practical book, Dr. Skotnicki reveals the harmful effects of modern skincare habits and provides a step-by-step guide to preserve the microbiome, fight aging and develop beautiful, problem-free skin. Women, men and children are having more skin problems today than ever before. Sensitive skin prevalence has skyrocketed, and the number of people reacting to cosmetics is climbing. Why? Dermatologist Sandy Skotnicki argues that the cause is a key element of our contemporary lifestyle: the grooming and beauty habits that the advertising and personal-care product industries have encouraged us to pursue. Those miraculous cleansers, creams and balms we're buying to protect our outer layer may actually end up harming the body's largest organ. In Beyond Soap, Dr. Skotnicki argues that the best state for normal skin is the natural state—the one that avoids disturbing the skin's protective barrier and the bacteria that accompanied the body throughout its evolution. A combination of diagnosis and prescription, Dr. Skotnicki explains the problem with society's current cleansing and beauty habits, then provides a practical guide on how to fix things with a 3-step product-elimination diet that will help you remove unnecessary and potentially harmful ingredients from your beauty and skincare regime, returning the skin to the condition nature intended. Beyond Soap also includes indispensable advice on how to wash and care for the skin of adults, babies and children, followed by a common-sense beauty regimen intended to stave off aging, reduce skin problems and return the face and body to its natural glow.
Wine Lovers Sarcastic Gift. Makes the perfect gift for wine lovers. Track your favorite wines and don't make the mistake of buying the ones you hate again. Includes everything you would want to know including a notes section in case we missed anything. Just hit the look inside to check out the interior. Also includes a blank wine wish list so you can write down the wines you dream of trying someday. Grab your copy today!
This the memoir of Gerard Basset, OBE, the greatest wine professional of his generation. A school dropout, Gerard had to come to England to discover his passion. He threw himself into learning everything he could about wine, immersing himself in the world of Michelin star restaurants and beginning the steep climb to the top of the career ladder. Tasting Victory charts his business successes: co-founding and selling the innovative Hotel du Vin chain and founding, with his wife Nina, the much-loved Hotel TerraVina. It recounts in detail just how he managed to earn his unprecedented sequence of qualifications; Gerard is the first and only individual to hold the famously difficult Master of Wine qualification simultaneously with that of Master Sommelier and MBA in Wine Business. But it is his pursuit of the most important award of all that forms the core of this book – how, at his seventh attempt, and after a training regime that would shame most Olympic athletes, the fifty-three-year-old Gerard Basset was finally crowned the Best Sommelier of the World, and acknowledged as the greatest sommelier of his generation. Gerard's memoir is not only the story of how a champion is made, but also a record of how fine dining and hospitality changed in England, going from stale and unexciting to the world-leading sector it is today. Above all, it’s a book about succeeding against great odds: in typical fashion it was when he was diagnosed with cancer of the oesophagus that Gerard responded by deciding to write Tasting Victory, which he completed shortly before his death in January 2019.
When a chimpanzee stockpiles rocks as weapons or when a frog sends out mating calls, we might easily assume these animals know their own motivations--that they use the same psychological mechanisms that we do. But as Beyond the Brain indicates, this is a dangerous assumption because animals have different evolutionary trajectories, ecological niches, and physical attributes. How do these differences influence animal thinking and behavior? Removing our human-centered spectacles, Louise Barrett investigates the mind and brain and offers an alternative approach for understanding animal and human cognition. Drawing on examples from animal behavior, comparative psychology, robotics, artificial life, developmental psychology, and cognitive science, Barrett provides remarkable new insights into how animals and humans depend on their bodies and environment--not just their brains--to behave intelligently. Barrett begins with an overview of human cognitive adaptations and how these color our views of other species, brains, and minds. Considering when it is worth having a big brain--or indeed having a brain at all--she investigates exactly what brains are good at. Showing that the brain's evolutionary function guides action in the world, she looks at how physical structure contributes to cognitive processes, and she demonstrates how these processes employ materials and resources in specific environments. Arguing that thinking and behavior constitute a property of the whole organism, not just the brain, Beyond the Brain illustrates how the body, brain, and cognition are tied to the wider world.
A career flavor scientist who has worked with such companies as Lindt, Coca-Cola and Cadbury organizes food flavors into 160 basic ingredients, explaining how to combine flavors for countless results, in a reference that also shares practical tips and whimsical observations.
“Part travelogue and part culinary adventure . . . a quirky, entertaining ramble through the many ways wood lends its flavor to food” (Bob Holmes, author of Flavor). Most people don’t expect wood to flavor their food beyond the barbecue, and gastronomists rarely discuss the significance of wood in the realm of taste. But trees have a far greater influence over our plate and palate than you might think. Over the centuries, it has been used in cooking, distilling, fermenting, and even perfume creation to produce a unique flavor and smell. In The Flavor of Wood, food communications expert Artur Cisar-Erlach embarks on a global journey to understand how trees infuse the world’s most delectable dishes through their smoke, sap, roots, and bark. His exploration covers everything from wooden barrels used to age scotch in Austria to the wood-burning pizza ovens of Naples to Canadian maple syrup producers—as well as cheese, tea, wine, blue yogurt, and more. Brimming with fascinating characters, unexpected turns, beautiful landscapes, scientific discoveries, and historic connections, The Flavor of Wood is the story of a passionate flavor hunter, and offers readers unparalleled access to some of the world’s highest quality cuisine and unknown tree flavors.
A lively and important argument from an award-winning journalist proving that the key to reversing North America’s health crisis lies in the overlooked link between nutrition and flavor. In The Dorito Effect, Mark Schatzker shows us how our approach to the nation’s number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor—the tastes we crave—and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language—flavor—that evolved to guide our nutrition, not destroy it. With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We’ve been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.
Good advice for toasting times "There comes a time in every woman's life when the only thing that helps is a glass of champagne." --Bette Davis They say that wine is bottled poetry, so whether your poison is crisp champagne or a velvety Merlot, raise your glass and toast the good times, the not so good, and the downright awful. Here's a book packed with zesty and full-bodied quotations to keep the spirits up and the glass half-full.