Baking with Sourdough or Taste of Wine

Baking with Sourdough: Storey Country Wisdom Bulletin A-50

Author: Sara Pitzer

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Interesting book: Working the Room or Wealth of Ideas

Taste of Wine: The Art and Science of Wine Appreciation

Author: Emile Peynaud

Emile Peynaud's Le Goût du Vin has long been considered the definitive book on winetasting by professional tasters. Now, this new English language second edition makes his timeless classic truly accessible to a new generation of American readers.

The Taste of Wine is Peynaud's complete examination of the science and practice of winetasting, with detailed treatment of the senses and how they function, tasting techniques and problems, wine balance and quality, winetasting vocabulary, training, and the art of drinking. A brilliant synthesis of the Bordeaux and Burgundy/Beaujolais schools of tasting, Peynaud's unique method combines the subjective description of wine with well-established scientific principles—forming an approach which is definitive, comprehensive, and free of esoteric jargon.

With a foreword by Michael Broadbent, this edition features Michael Schuster's excellent translation, which retains all of the wit and sparkle of the original while remaining faithful to Peynaud's precise vocabulary. The text is beautifully complemented by a carefully selected range of illustrations and full-color photographs, which give full expression to the principles and spirit of the book.

As vital to increasing our understanding of winetasting as it is to enhancing our appreciation of wine, The Taste of Wine will be savored by professionals and amateurs for generations to come.

This English translation of Emile Peynaud's Le Goût du Vin brings a new edition of this classic French work to an American audience for the first time. Erudite yet accessible, as beautifully written as it is scientifically documented, The Taste of Wine is, quite simply, the completeguide to the science and practice of winetasting. Covering all of the essential elements of the subject, from the physiology and experience of the senses to tasting techniques, vocabulary, training, and quality assessment, Peynaud's singular approach is a masterful combination of the empirical and statistical styles of winetasting—a blend as distinctive and enduring as wine itself.

Whether you are an oenologist, wine producer, wine merchant, restaurateur, or informed consumer, The Taste of Wine is now yours to enjoy . . .

Table of Contents:

	Foreword
	Translator's Note
	Preface
	Preface to the First Edition
1	The Science and Practice of Winetasting	1
2	The Senses and How They Work	15
3	The Visual Aspect of Wine	28
4	The Sense of Smell	50
5	Taste and Tasters	78
6	Tasting Problems and Errors of Perception	104
7	Tasting Techniques	118
8	The Interpretation of Tasting Tests	151
9	Balance in Wine	188
10	Winetasting Vocabulary	210
11	Training Tasters	269
12	Quality in Wine	289
13	The Art of Drinking	310
	Bibliography	335
	Index	337