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From one of the world's leading cooking schools, expert advice on buying, storing, serving, and selling wine for the everyday wine lover

Le Cordon Bleu Wine Essentials lets the everyday wine lover become a true wine connoisseur. Shedding light on a world as fascinating for its science and history as it is for its intricate etiquette, this guide unfolds the entire art and craft of wine in a beautifully designed and illustrated volume. With contributions from the world's leading wine makers, sommeliers, and wine professionals, Le Cordon Bleu Wine Essentials provides commonsense advice on the everyday world of wine-from selecting, buying, and storing wine, to guidelines for tasting, appraising, ordering, and serving all varieties. The book also includes a behind-the-scenes look at winemaking, building a well-balanced wine collection, and practical advice on investing in wine.

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Experience the flavors of Oregon's great vineyards.

Each year, the wineries of Oregon welcome five million visitors. Cooking with the Wines of Oregon features more than 250 wineries. Much more than a wine country companion and wine guide, however, this is also an excellent cookbook, offering 100 recipes by some of the world's great chefs.

The essential winery tour information includes maps of the wine regions, contact details and driving directions. Among the recipes featured are:

• Willamette Valley Vineyards lamb and goat cheese wontons
• Aramenta almond-crusted halibut
• King Estate Dungeness crab strudel
• Wine and honey-roasted turkey with gravy
• Ribbon Ridge Vineyards chocolate lavender torte with early muscat sabayon.

Cooking with the Wines of Oregon is a practical companion, a treasured souvenir and a collection of outstanding recipes.

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Customer Review: Excellent guide to the wines of the Languedoc

It is rare to find a book devoted to the Languedoc Rousillon region, and rarer to find one devoted to that region's wines. Paul Strang does a great job of explaining the recent changes in the Languedoc wine industry and focuses on the pioneers of excellence in a region known more for its bulk table wine. His commentary is interesting and enlightening. His reviews and simple rating and pricing guides for the top wines of selected producers are easy to understand. His recommendations are rarely disappointing. On a recent tour of the region this book was invaluable. Discovering new producers, different grape varieties and interesting, often excellent wines, made the visit more enjoyable. In a region that produces thousands of different labels of varying quality, this book will help you to avoid disappointment in buying and enjoying Languedoc wines.

Customer Review: Nepotism

I think I was the partner of Paul Strong/Strang in his law firm in London. Our partnership meetings, or more correctly dinners, convinced me that here was a man who is so multi talented, that I was embarrassed to be his partner. Although, as memory serves me, he poured more gin than wine down my eager, but inexperienced throat, even some 30 years ago I knew that he was a 'professional' in the region of France that he loved. This region is to the west of the Languedoc-Roussillion area where I have had a home for 12 years, but his analysis of the local wines is 'spot-on' and any newcomer to our area needs to heed his advice. He covers many of the vineyards that I have found, faut de mieux, and I think he understands how the local vigneron are struggling, in this competitive market, to exploit the huge advantages they have in climate, terroir, and centuries of experience, brought up-to-date by modern wine-making expertise from all over the world,both old and new.

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Knowing what to expect from a bottle of wine, and a little about where it is from and how it is made adds immensely to its enjoyment. "All About Wine" enables wine enthusiasts to approach any bottle with confidence. Written in an engaging style by bestselling author Jonathan Ray, it will help you become and expert in no time. The first section, Wine Basic, explains why wine tastes the way it does. Soil, grapes, method of production, and climate all influence the final product. Next, discover the most important grape varieties, their styles, and the famous wines they make in The Grapes. FromBordeaux to the Barossa Valley and Alsace to Oregon. Wine Places introduces the world's major wine-growing regions. Each area is accompanied by a map and accessible "at a glance" information including key producers, vintages, and grapes. Making the Most of Every Glass explores the best ways to store, serve, and taste wine, as well as explaining how to decipher wine labels, select the best glasses, and even tackle daunting restaurant wine lists. -The ideal guide to this wonderful subject, with authoritative advice on how to choose wines by style and matching wine with food. -Evocative photography by Alan Williams.

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Customer Review: An Adventure of Epicurean Delights

This is a very good book to have when traveling the wine country. I loved the Route 66 and the Pacific Highway guides and this book does not disappoint! With that being said, don't expect this book to be an atlas - a series of maps that can be had for $1.98 at any local gas station. While the book gives you phone numbers, addresses and websites (where available), the traveler is left up to their devices in determining the route chosen (as it should be). It's very apparent to me that the author put in a great deal of time and effort in researching the local wineries and dining establishments so, as a traveler, I won't have to waste my time on less than top-notch locations. Definitely a must have!

Customer Review: A Grand Tour of the Wine Country

"The Two-Lane Gourmet:," detailing back-road wine trails, unique inns, and surprising restaurants is another fine work from author Tom Snyder. One reviewer called it an ambitious project, and it is! Reaching from Southern California, through Oregon and Washington, it samples extraordinary properties out of the thousands that exist. The idea is for readers to set up a base camp in any of the areas mentioned, follow a suggestion or two and then head out on their own, with enough information to ensure a lovely experience. For novices, (like me), Snyder introduces popular wines, local dishes (I loved the description of a brazed fiddlehead fern on his plan in Oregon) with his own brand of warmth and wit. The author has also thoughtfully provided Web addresses and phone numbers to help you stay in tough on unfamiliar roads. In short, this book is a grand tour, with wonderful places and memorable people not to be missed!

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Myth: Beer is lower in carbohydrates than vodka or tequila. Fact: 1 ounce of tequila has less than 1 carb, and certain vodkas have 0 carbs.

Myth: Drinking alcohol on a low-carb diet is a no-no. Fact: The Low-Carb Bartender provides carb-smart choices so you can enjoy a drink without stalling your weight loss.

Have you become a teetotaler since you've curbed your carb intake? The Low-Carb Bartender is here to help you join the party and enjoy alcohol again!

This unique book gives you the complete carb counts of hundreds of drinks-from beer to wine to liquor. Perfect for holiday bashes, family gatherings, Super Bowl parties, or the casual after-work cocktail, The Low-Carb Bartender helps you keep the weight off-and have fun, too!

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Wine flavor chemistry is a complex and diverse field that ranges from the potently aromatic pyrazines to the complex polymeric tannins. Modern chemistry is now opening some doors to the mysteries of wine flavor, and this unique monograph is dedicated to current research developments. The book starts with the Riesling terpenes, which responsible for floral aroma when new and the kerosene-like aroma that appears in old age, and with the chemically related norisprenoids found in Cabernet Sauvignon and Merlot. It includes three reports on flavors of microbial origin, particularly the effects of different yeast strains, and it looks at important factors in aging, including acetalhyde, the contribution of oak, and problems with cork taint. It also explores in detail the relationship between winemaking techniques and the chemistry and taste attributes of phenolic compounds.

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