The Sommelier Prep Course

Author: M. Gibson
Editor: John Wiley & Sons
ISBN: 1118060679
Size: 15,78 MB
Format: PDF, Mobi
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A comprehensive, must-have guide to beverage service including wine, beer, and spirits The Sommelier Prep Course is the ultimate resource for any aspiring sommelier, bartender, or serious wine lover. It includes sections on viniculture and viticulture, Old World and New World wines, beer and other fermented beverages, and all varieties of spirits. Review questions, key terms, a pronunciation guide, maps, and even sample wine labels provide invaluable test prep information for acing the major sommelier certification exams. For each type of beverage, author Michael Gibson covers the essential history, manufacturing information, varieties available, and tasting and pairing information. He also includes sections on service, storage, and wine list preparation for a full understanding of every aspect of beverage service. • An ideal test prep resource for anyone studying for certification by The Court of Master Sommeliers, The Society of Wine Educators, or The International Sommelier Guild • An excellent introduction to wine and beverages for bartenders, beverage enthusiasts, and students • Based on education materials developed by the author for his culinary and hospitality students at the Le Cordon Bleu College of Culinary Arts in Scottsdale With concise, accessible information from an expert sommelier, this is the most complete guide available to all the wines, beers, and spirits of the world.

Power Entertaining

Author: Eddie Osterland
Editor: John Wiley & Sons
ISBN: 1118283449
Size: 16,52 MB
Format: PDF, ePub
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Master the art of entertaining and cement lasting businessrelationships in the process You're at a fancy downtown restaurant for dinner with amillion-dollar business deal on the table. The waiter hands you thewine list. Now what? So much for that shiny M.B.A. and yourpowerful business connections. What matters right now, at thismoment, is your wine IQ—and your ability to entertain thisclient in a way he'll never forget. In Power EntertainingEddie Osterland, Master Sommelier, and America's foremost wine andfood coach outlines dozens of power entertaining tips that can makeanyone a more effective host or hostess—be it at a corporatebusiness event or private dinners with clients in restaurants. When it comes to hosting big business meetings or importantsales events, you will discover how to entertain business clientsand business associates with ease, knowledge, and confidence, usinggood wine and food as the ingredients to build strong and lastingbusiness relationships. Teaches how to transform boring business meetings and salesfunctions into memorable social events that people will want toattend again and again Enables you to build long-term business relationships based onthe time-honored principles of courtesy, generosity and old worldhospitality Learn how to convince the restaurant's Maitre d' to give themthe best table in the house—even on a busy Friday or Saturdaynight Success is always in the details, so master the finer points ofentertaining before your next big business event.

Fermented Foods Part I

Author: Didier Montet
Editor: CRC Press
ISBN: 1498740812
Size: 13,10 MB
Format: PDF
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Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process biochemistry, manufacturing, and down-streaming processing, as well as the bioactive metabolites released by the fermenting organisms and, above all, the healthy functions of these foods were extensively researched. The application and progress of biotechnology and biochemistry of traditional fermented food systems are different from each other, as the microorganisms and the food matrices vary widely. Part I (Biochemistry and Biotechnology) of this book (Fermented Foods) discusses the general aspects of biochemistry and biotechnological application of fermented foods involving acetic acid bacteria, lactic acid bacteria, ethanolic yeasts, and fungi in accelerating the many and variable functional factors in the fermented foods as well as metagenomics of fermented foods. The detailed technological interventions involved in different categories of fermented foods such as fermented cereals (bread and sourdough), fermented milk products (yogurt, cheese), fermented sausages, fermented vegetables (kimchi, sauerkraut), fermented legumes (tempeh, natto) and coffee and cocoa fermentations, and fermented beverages (animal- and plant-based) with their potential and actual health benefits, are discussed in Part II (Fermented Foods: Technological Interventions).

Fundamentals Of Food Biotechnology

Author: Byong H. Lee
Editor: John Wiley & Sons
ISBN: 1118384938
Size: 10,31 MB
Format: PDF, ePub, Mobi
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Food biotechnology is the application of modern biotechnologicaltechniques to the manufacture and processing of food, for examplethrough fermentation of food (which is the oldest biotechnologicalprocess) and food additives, as well as plant and animal cellcultures. New developments in fermentation and enzyme technologicalprocesses, molecular thermodynamics, genetic engineering, proteinengineering, metabolic engineering, bioengineering, and processesinvolving monoclonal antibodies, nanobiotechnology and quorumsensing have introduced exciting new dimensions to foodbiotechnology, a burgeoning field that transcends many scientificdisciplines. Fundamentals of Food Biotechnology, 2nd edition is basedon the author’s 25 years of experience teaching on a foodbiotechnology course at McGill University in Canada. The book willappeal to professional food scientists as well as graduate andadvanced undergraduate students by addressing the latest excitingfood biotechnology research in areas such as genetically modifiedfoods (GMOs), bioenergy, bioplastics, functionalfoods/nutraceuticals, nanobiotechnology, quorum sensing andquenching. In addition, cloning techniques for bacterial and yeastenzymes are included in a “New Trends and Tools”section and selected references, questions and answers appear atthe end of each chapter. This new edition has been comprehensively rewritten andrestructured to reflect the new technologies, products and trendsthat have emerged since the original book. Many new aspectshighlight the short and longer term commercial potential of foodbiotechnology.

Beverage Media

Author:
Editor:
ISBN:
Size: 14,92 MB
Format: PDF, ePub
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The Grave Gourmet

Author: Alexander Campion
Editor: Kensington Publishing Corp.
ISBN: 0758272138
Size: 17,36 MB
Format: PDF, Mobi
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From the Champs-Élysées to the twinkling banks of la Seine, chic Parisian policewoman Capucine LeTellier plunges into a uniquely Parisian affair of gastronomic delights and bureaucratic intrigue to close a case that could make her career--or kill it. . . After dining on such delicacies as oyster sorbet and avocado soufflé, Jean-Louis Delage, président of automotive giant Renault, has been found dead in the freezer of Le Diapason, a three-star restaurant owned by Chef Jean-Basille Labrousse, a renowned restaurateur extraordinaire. Capucine is uniquely suited to the case, as her husband Alexandre is a food critic well-connected to the culinary world. In between sharing sumptuous meals and fine wine with Alexandre at Paris' finest eateries, Capucine struggles to win the respect of her new squad of detectives and crack both the case and the guarded secrets of the restaurant staff. Praise for Alexander Campion's The Grave Gourmet "Full of amusing characters. . . Readers will want a second helping." --Publishers Weekly "A delicious mystery. . . a fun book with a very different flavor." --Carolyn Haines, author of the Bones Mysteries "An astonishing debut that raises the bar on today's detective novel." --Aram Saroyan, author of Door to the River "Saucy, spicy, tasty. . .ooh-la-la!" --Kate Collins

The International English And French Dictionary

Author: Leon Smith
Editor:
ISBN:
Size: 10,43 MB
Format: PDF, Docs
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