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The World Atlas of Wine by Hugh Johnson and (since 2003) Jancis Robinson, MW, is an atlas and reference work on the world of wine, published by Mitchell Beazley.It pioneered the use of wine-specific cartography to give wine a sense of place, and has since the first edition published in 1971 sold 4 million copies in 14 languages. [1]
Pages in category "Books about wine" ... The World Atlas of Wine This page was last edited on 14 March 2014, at 17:05 (UTC). Text is available under the Creative ...
The Oxford Companion to Wine (OCW) is a book in the series of Oxford Companions published by Oxford University Press.The book provides an alphabetically arranged reference to wine, compiled and edited by Jancis Robinson, with contributions by several wine writers including Hugh Johnson, Michael Broadbent, and James Halliday, [1] and experts such as viticulturist Richard Smart and oenologist ...
Tim Atkin MW, wine correspondent for The Observer considers it to be one of the two most essential wine reference books in English. [6] Weighed in by San Francisco Chronicle at 5 pounds, 11 ounces, its review states, "What makes it enjoyable to browse is Stevenson's openness as well as the almost hidden inclusion of short, provocative essays". [7]
Johnson is known as one of the wine world's most vocal opponents to awarding numerical scores to wine. In the autobiography A Life Uncorked, he also expressed regret over the wine critic Robert Parker's influence on the world of wine, which has in his view moved winemaking in many regions towards a more uniform, bigger and richer style. [7]
The World of Fine Wine, abbreviated WFW, is a British quarterly publication for a wealthy audience of wine enthusiasts and collectors. Originally published by Quarto Magazines Ltd, and now published by New Statesman Media Group (formerly Progressive Media International), the first issue was released in June 2004. [ 1 ]
Beverage: Secrets of the Sommeliers: How to Think and Drink Like the World's Top Wine Professionals by Jordan Mackay and Rajat Parr; Cooking from a Professional Point of View: Noma: Time and Place in Nordic Cuisine by René Redzepi; General Cooking: The Essential New York Times Cook Book: Classic Recipes for a New Century by Amanda Hesser
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