The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service

Author:   The International Culinary Schools at the Art Institutes ,  Joseph LaVilla ,  Doug Wynn
Publisher:   John Wiley and Sons Ltd
ISBN:  

9780470138847


Pages:   528
Publication Date:   22 May 2009
Format:   Hardback
Availability:   In Print   Availability explained
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

Our Price $176.22 Quantity:  
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The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service


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Overview

Master the mysteries of wine. The study of wine and beverages has become integral to hospitality education. The Wine, Beer, and Spirits Handbook demystifies the wine and wine-making process, examining not only the making and flavor profiles of wine, beer, and spirits, but also the business of wine service as practiced by a chef or sommelier. Unique to this book, is the strong emphasis on food and wine pairings, as well as food and beverage interactions. An entire chapter uncovers this broad, often intimidating, topic with detailed information on table wines, sparkling wines, fortified wines, beer and spirits. More importantly, The Handbook explains the responsibilities of a sommelier from both service and managerial perspectives. Readers explore their wine-related duties including: the developing of wine lists, identifying faulty wines, ordering, receiving, and storing wines, conducting inventory control, pricing, product research, cellar management, and the health and legal implications of wine consumption. A comprehensive, one-stop resource to the character and best use of beverages, The Wine, Beer, and Spirits Handbook will help every student, chef, sommelier and wine enthusiast confidently master the mysteries of wine and other beverages.

Full Product Details

Author:   The International Culinary Schools at the Art Institutes ,  Joseph LaVilla ,  Doug Wynn
Publisher:   John Wiley and Sons Ltd
Imprint:   John Wiley & Sons Ltd
Dimensions:   Width: 19.70cm , Height: 3.40cm , Length: 24.10cm
Weight:   1.142kg
ISBN:  

9780470138847


ISBN 10:   047013884
Pages:   528
Publication Date:   22 May 2009
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Out of Print
Availability:   In Print   Availability explained
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

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The Art Institutes (www.artinstitutes.edu), a system of over 40 education institutions located throughout North America, providing an important source of culinary arts, design, media art, and fashion programs for professionals. The International Culinary Schools at The Art Institutes is North America's largest system of culinary programs with over 30 locations and more than 6,000 students. Based on classical Escoffier, Asian, and Latin culinary techniques, with an emphasis on progressive trends and practices, the schools' curriculum is designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines. Internships, student-run school restaurants, guest lectures and Web-based seminars, and study abroad programs help broaden the scope of learning for students.

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