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

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

44,70€

Ebook, ePUB with Adobe DRM
ISBN: 9780470537572
DRM Restrictions

Printing30 pages with an additional page accrued every day, capped at 30 pages
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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.

About The Art Institutes:

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.

About The International Culinary SchoolsSM at the Art Institutes:

The International Culinary SchoolsSMat 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.

Author(s)
Publisher
John Wiley and Sons, Inc.
Publication year
2010
Language
en
Edition
1
Page amount
480 pages
Category
Food, Drink, Domestic Science
Format
Ebook
eISBN (ePUB)
9780470537572
Printed ISBN
9780470138847

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