The Oxford Companion to Beer

Author: Garrett Oliver

Publisher: OUP USA

ISBN: 0195367138

Category: Cooking

Page: 920

View: 3806

"Features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"--Provided by publisher.
Release

The Oxford Companion to Beer

Author: N.A

Publisher: Oxford University Press

ISBN: 0199912106

Category: Cooking

Page: 960

View: 4395

1st Place Winner of the 2012 Gourmand Award for Best in the World in the Beer category. For millennia, beer has been a favorite beverage in cultures across the globe. After water and tea, it is the most popular drink in the world, and it is at the center of a $450 billion industry. Edited by Garrett Oliver, the James Beard Winner for Outstanding Wine, Beer, or Spirits Professional, this is the first major reference work to investigate the history and vast scope of beer. The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts. Attractively illustrated with over 140 images, the book covers everything from the agricultural makeup of various beers to the technical elements of the brewing process, local effects of brewing on regions around the world, and the social and political implications of sharing a beer. Entries not only define terms such as "dry hopping" and "cask conditioning" but give fascinating details about how these and other techniques affect a beer's taste, texture, and popularity. Cultural entries shed light on such topics as pub games, food pairings and the development of beer styles. Readers will enjoy vivid accounts of how our drinking traditions have changed throughout history, and how these traditions vary in different parts of the world, from Japan to Mexico, New Zealand, and Brazil, among many other countries. The pioneers of beer-making are the subjects of biographical entries, and the legacies these pioneers have left behind, in the form of the world's most popular beers and breweries, are recurrent themes throughout the book. Packed with information, this comprehensive resource also includes thorough appendices (covering beer festivals, beer magazines, and more), conversion tables, and an index. Featuring a foreword by Tom Colicchio, this book is the perfect shelf-mate to Oxford's renowned Companion to Wine and an absolutely indispensable volume for everyone who loves beer as well as all beverage professionals, including home brewers, restaurateurs, journalists, cooking school instructors, beer importers, distributors, and retailers, and a host of others.
Release

The Oxford Companion to Beer

Author: Garrett Oliver

Publisher: OUP USA

ISBN: 0195367138

Category: Cooking

Page: 920

View: 469

"The first major reference work to investigate the history and vast scope of beer, The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"--
Release

The Oxford Companion to Wine

Author: Julia Harding

Publisher: Oxford University Press, USA

ISBN: 0198705387

Category: Cooking

Page: 912

View: 4651

Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume immediately attained legendary status, winning every major wine book award including the Glenfiddich and Julia Child/IACP awards, as well as writer and woman of the year accolades for its editor on both sides of the Atlantic. Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine, from its origins to the present day. The 187 esteemed contributors (including over 50 new to this edition) range from internationally renowned academics to some of the most famous wine writers and wine specialists in the world. Now exhaustively updated, this fourth edition incorporates the very latest international research to present over 350 new entries on topics ranging from additives and wine apps to WSET and Zelen. Over 60 per cent of all entries have been revised; and useful lists and statistics are appended, including a unique list of the world's controlled appellations and their permitted grape varieties, as well as vineyard area, wine production and consumption by country. Illustrated with almost 30 updated maps of every important wine region in the world, many useful charts and diagrams, and 16 stunning colour photographs, this Companion is unlike any other wine book, offering an understanding of wine in all of its wider contexts--notably historical, cultural, and scientific--and serving as a truly companionable point of reference into which any wine-lover can dip and browse. New to this editionComprehensively revised and updated throughout Over 350 brand-new entries Significant new updates on hundreds of topics such as China, screwcaps, and the origins of viniculture Impressive global coverage of wine regions, including new entries on Alaska, Lesotho, Norway, and Tahiti Includes brand-new colour photographs and black and white line drawings Maps of wine regions have been updated
Release

Tasting Beer

An Insider's Guide to the World's Greatest Drink

Author: Randy Mosher

Publisher: Storey Publishing

ISBN: 1612127770

Category: Cooking

Page: 376

View: 3744

This best-selling classic is completely updated, with guidance on developing your senses and reading subtle cues to be a skilled taster. New sections on beer-and-food pairings, craft beer trends, beer cocktails, and more accompany in-depth descriptions of today's beer styles.
Release

Encyclopaedia of Brewing

Author: N.A

Publisher: John Wiley & Sons

ISBN: 111859813X

Category: Cooking

Page: 720

View: 1557

The only encyclopedia of its kind, Encyclopedia of Brewing provides a comprehensive description of terms which relate to the science and technology of beer, allied beverages, and the brewing and malting processes. The extensive and authoritative coverage provides an appropriately detailed description of each term under consideration, supplemented with diagrams and photographs where relevant. This essential first point of reference for information on brewing science offers commercial brewers and allied traders worldwide, as well as the burgeoning North American craft brewing sector, with an international perspective.
Release

The Oxford Companion to Philosophy

Author: Ted Honderich

Publisher: OUP Oxford

ISBN: 0191037478

Category: Philosophy

Page: 1088

View: 7903

Oxford University Press presents a major new edition of the definitive philosophical reference work for readers at all levels. For ten years the original volume has served as a stimulating introduction for general readers and as an indispensable guide for students; its breadth and depth of coverage have ensured that it is also read with pleasure and interest by those working at a higher level in philosophy and related disciplines. A distinguished international assembly of 249 philosophers contributed almost 2,000 entries, and many of these have now been considerably revised and updated; to these are added over 300 brand-new pieces on a fascinating range of current topics. This new edition offers enlightening and enjoyable discussions of all aspects of philosophy, and of the lives and work of the great philosophers from antiquity to the present day.
Release

The Oxford Companion to Cheese

Author: N.A

Publisher: Oxford University Press

ISBN: 0199330905

Category: Cooking

Page: N.A

View: 3678

Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
Release

The Oxford Companion to Classical Civilization

Author: Simon Hornblower,Antony Spawforth,Esther Eidinow

Publisher: Oxford University Press, USA

ISBN: 0198706774

Category: History

Page: 867

View: 7229

Illustrated with full-color plates and 140 black-and-white pictures, an encyclopedic, exhaustive, and up-to-date guide contains finely detailed articles and short reference notes on the people, places, and events that shaped ancient Western civilization. UP.
Release

Dictionary of Beer and Brewing

Author: Dan Rabin,Carl Forget

Publisher: Routledge

ISBN: 1135929181

Category: Business & Economics

Page: 315

View: 7423

First Published in 1999. Routledge is an imprint of Taylor & Francis, an informa company.
Release

Michael Jackson's Beer Companion

The World's Great Beer Styles, Gastronomy, and Traditions

Author: Michael Jackson

Publisher: Courage Books

ISBN: 9780762407729

Category: Cooking

Page: 255

View: 9335

Looks at the history of beer, describes different types of beer made around the world, and shares recipes that feature beer.
Release

The Oxford Companion to Modern Poetry in English

Author: Jeremy Noel-Tod,Ian Hamilton

Publisher: Oxford University Press

ISBN: 0199640254

Category: Literary Criticism

Page: 705

View: 8953

Provides over 1,700 biographies of influential poets writing in English from 1910 to the present day, exploring the influences, inspirations, and movements that have shaped their works and lives.
Release

The Brewmaster's Table

Discovering the Pleasures of Real Beer with Real Food

Author: Garrett Oliver

Publisher: Harper Collins

ISBN: 0062042831

Category: Cooking

Page: 384

View: 9624

Traditional craft-brewed beer can transform a meal from everyday to extraordinary. It's an affordable, accessible luxury. Yet most people are only familiar with the mass-market variety. Have you tasted the real thing? In The Brewmaster's Table, Garrett Oliver, America's foremost authority on beer and brewmaster of the acclaimed Brooklyn Brewery, reveals why real beer is the perfect partner to any dining experience. He explains how beer is made, relays its fascinating history, and, accompanied by Denny Tillman's exquisite photographs, conducts an insider's tour through the amazing range of flavors displayed by distinct styles of beer from around the world. Most important, he shows how real beer, which is far more versatile than wine, intensifies flavors when it's appropriately paired with foods, creating brilliant matches most people have never imagined: a brightly citric Belgian wheat beer with a goat cheese salad, a sharply aromatic pale ale to complement spicy tacos, an earthy German bock beer to match a porcini risotto, even a fruity framboise to accompany a slice of chocolate truffle cake. Whether you're a beer aficionado, a passionate cook, or just someone who loves a great dinner, this book will indeed be a revelation.
Release

Beer in the Middle Ages and the Renaissance

Author: Richard W. Unger

Publisher: University of Pennsylvania Press

ISBN: 0812203747

Category: History

Page: 344

View: 6095

The beer of today—brewed from malted grain and hops, manufactured by large and often multinational corporations, frequently associated with young adults, sports, and drunkenness—is largely the result of scientific and industrial developments of the nineteenth century. Modern beer, however, has little in common with the drink that carried that name through the Middle Ages and Renaissance. Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, Beer in the Middle Ages and the Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing. During the medieval and early modern periods beer was as much a daily necessity as a source of inebriation and amusement. It was the beverage of choice of urban populations that lacked access to secure sources of potable water; a commodity of economic as well as social importance; a safe drink for daily consumption that was less expensive than wine; and a major source of tax revenue for the state. In Beer in the Middle Ages and the Renaissance, Richard W. Unger has written an encompassing study of beer as both a product and an economic force in Europe. Drawing from archives in the Low Countries and England to assemble an impressively complete history, Unger describes the transformation of the industry from small-scale production that was a basic part of housewifery to a highly regulated commercial enterprise dominated by the wealthy and overseen by government authorities. Looking at the intersecting technological, economic, cultural, and political changes that influenced the transformation of brewing over centuries, he traces how improvements in technology and in the distribution of information combined to standardize quality, showing how the process of urbanization created the concentrated markets essential for commercial production. Weaving together the stories of prosperous businessmen, skilled brewmasters, and small producers, this impressively researched overview of the social and cultural practices that surrounded the beer industry is rich in implication for the history of the period as a whole.
Release

Beerology

Everything You Need to Know to Enjoy Beer...Even More

Author: Mirella Amato

Publisher: Appetite by Random House

ISBN: 0449016137

Category: Cooking

Page: 192

View: 2894

If you’ve ever experienced the pleasure of a pint, Beerology is the ultimate guide to exploring, understanding and enjoying the world of beer. THERE IS a beer for every mood, food and occasion. And, with the growing number of beer festivals popping up worldwide, beer is finally getting the attention and appreciation it deserves. For the average beer lover, the overwhelming choices, brewing styles and traditions can be confusing to say the least. Enter beer specialist Mirella Amato - one of only seven Certified Master Cicerones (beer sommeliers) in the world. With an advanced brewing certificate behind her, readers will be in expert hands as they navigate the multifaceted world of beer, guided by Amato's refreshingly accessible style. Broken down into fun, easy-to-read chapters, Beerology starts with an introduction to beer and tips on storage and cellaring, then leads into a guide on tasting. Amato presents beer styles in four groups—Refreshing, Mellow, Striking, and Captivating—covering everything from the history and origins of specific brews, to brands that exemplify each type. She then gives tips on hosting beer-tasting parties at home, complete with beer games, and includes a chapter dedicated to beer cocktails (who’s in for a delicious cucumber Pils?). Her original take on pairing beer with food—including chocolate and cheese—is perfect for anyone with an inquisitive mind and an epicurean streak.
Release

National Geographic Atlas of Beer

A Globe-Trotting Journey Through the World of Beer

Author: Nancy Hoalst-Pullen,Mark W. Patterson,Garrett Oliver

Publisher: National Geographic Books

ISBN: 1426218338

Category: Bars (Drinking establishments)

Page: 304

View: 7187

This atlas is the ultimate beer lover's guide to the world, filled with stunning photography, great storytelling, intriguing beer destinations, fascinating historical perspectives, and firsthand accounts from brewers and bar owners around the globe. The most visually stunning and comprehensive beer atlas available, this richly illustrated book includes more beers and more countries than any other book of its kind. Including beer recommendations from Garrett Oliver, the famed brewmaster of Brooklyn Brewery, and written by "beer geographers" Nancy Hoalst-Pullen and Mark Patterson, this indispensable guide features more than 100 illuminating maps and over 200 beautiful color photos. The fascinating narrative explores beer history, geography, trends, and tasting on six continents (and how to order a beer in 14 languages!). Travel tips include the best breweries, beer festivals, and pubs in each location. Smart, compelling, and practical, this elegant book will help you discover the best beer wherever you are.
Release

The Oxford Companion to the Bible

Author: Bruce M. Metzger,Michael David Coogan

Publisher: Oxford University Press

ISBN: 9780199743919

Category: Religion

Page: 932

View: 6678

The Bible has had an immeasurable influence on Western culture, touching on virtually every aspect of our lives. It is one of the great wellsprings of Western religious, ethical, and philosophical traditions. It has been an endless source of inspiration to artists, from classic works such as Michaelangelo's Last Judgment, Handel's Messiah, or Milton's Paradise Lost, to modern works such as Thomas Mann's Joseph and His Brothers or Martin Scorsese's controversial Last Temptation of Christ. For countless generations, it has been a comfort in suffering, a place to reflect on the mysteries of birth, death, and immortality. Its stories and characters are an integral part of the repertoire of every educated adult, forming an enduring bond that spans thousands of years and embraces a vast community of believers and nonbelievers. The Oxford Companion to the Bible provides an authoritative one-volume reference to the people, places, events, books, institutions, religious belief, and secular influence of the Bible. Written by more than 250 scholars from some 20 nations and embracing a wide variety of perspectives, the Companion offers over seven hundred entries, ranging from brief identifications--who is Dives? where is Pisgah?--to extensive interpretive essays on topics such as the influence of the Bible on music or law. Ranging far beyond the scope of a traditional Bible dictionary, the Companion features, in addition to its many informative, factual entries, an abundance of interpretive essays. Here are extended entries on religious concepts from immortality, sin, and grace, to baptism, ethics, and the Holy Spirit. The contributors also explore biblical views of modern issues such as homosexuality, marriage, and anti-Semitism, and the impact of the Bible on the secular world (including a four-part article on the Bible's influence on literature). Of course, the Companion can also serve as a handy reference, the first place to turn to find factual information on the Bible. Readers will find fascinating, informative articles on all the books of the Bible--including the Apocrypha and many other ancient texts, such as the Dead Sea Scrolls, Pseudepigrapha, and the Mishrah. Virtually every figure who walked across the biblical stage is identified here, ranging from Rebekah, Rachel, and Mary, to Joseph, Barabbas, and Jesus. The Companion also offers entries that shed light on daily life in ancient Israel and the earliest Christian communities, with fascinating articles on feasts and festivals, clothing, medicine, units of time, houses, and furniture. Finally, there are twenty-eight pages of full-color maps, providing an accurate, detailed portrait of the biblical world. A vast compendium of information related to scriptures, here is an ideal complement to the Bible, an essential volume for every home and library, the first place to turn for information on the central book of Western culture.
Release

The Beer Bible

The Essential Beer Lover’s Guide

Author: Jeff Alworth

Publisher: Workman Publishing

ISBN: 0761184287

Category: Cooking

Page: 720

View: 5013

Winner of a 2016 IACP Award The ultimate reader- and drinker-friendly guide to the world’s ales and beers, and the book that approaches the subject in the same way beer lovers do—by style, just like a welcoming pub menu. Divided into four major families—ales, lagers, wheat beers, and sour and wild ales—The Beer Bible covers everything a beer drinker wants to know about the hundreds of types of beers made, from bitters, sessions, and IPAs to weisses, wits, lambics, and more. Each style is a chapter unto itself, delving into origins, ingredients, description and characteristics, sub-styles, and tasting notes, and ending with a recommended list of the beers to know in each category. Infographic charts throughout make understanding the connection between styles and families immediately understandable. The book is written for passionate beginners, who will love its “if you like X, try Y” feature; for intermediate beer lovers eager to go deeper; and for true geeks, who will find new information on every page.
Release

The Oxford Companion to Sugar and Sweets

Author: Darra Goldstein,Sidney Mintz,Michael Krondl,Laura Mason

Publisher: Oxford University Press, USA

ISBN: 0199313393

Category: Cooking

Page: 920

View: 5844

"Celebrating sugar while acknowledging its complex history, 'The Oxford Companion to Sugar and Sweets' is the definitive guide to one of humankind's greatest sources of pleasure"--
Release

Craft of Cooking

Notes and Recipes from a Restaurant Kitchen

Author: Tom Colicchio,Catherine Young

Publisher: Clarkson Potter

ISBN: 0609610503

Category: Cooking

Page: 272

View: 3891

Introduces a selection of 125 recipes that emphasize fresh, seasonal, and local ingredients, explaining how to maximize flavor and texture cooking.
Release