The Wine Bible
Average Customer Review:
Paperback (September, 2001)
list price: $19.95 -- our price: $13.57
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

Though it drinks deep of its subject, Karen MacNeil's Wine Bible deftly avoids two traps many wine books fall into: talking down to wine novices or talking up to more experienced enophiles. The book avoids these traps through MacNeil's obvious, and infectious, love of her subject, which comes out in almost every sentence of the book, and which lets her talk about wine in a way that combines the good teacher, the trusted friend, and the expert sommelier. As director of the wine program at the Culinary Institute of America in Napa Valley, California, MacNeil is one of the world's true experts on wine. After reading a chapter on the Burgenland, for example, you've learned about the region's sweet wines while feeling like you're actually there, toasting a glass of Cuvee Suss with the author. It is this passion that leads to describing an Italian riservas as "mesmerizing" and a Cabernet Sauvignon as having "texture like cashmere."

The Wine Bible is broken into countries, hitting all of the major wine producers and most of the minor ones. Each section gives detailed descriptions of the country's wines (with chapters on individual regions when necessary), highlighting specific wine producers and individual wines, as well as talking about local foods, customs, and other tidbits that add to the reading experience. MacNeil begins her journey through the world's wine with an invaluable section on "Mastering Wine," which lets a reader get ready before uncorking separate sections. --A.J. Rathbun ... Read more

Reviews (23)

Very comprehensive
In my quest to better understand all of the concepts that account for differences in wines of the same varietal and/or location, I stumbled upon this book.Enbedded in the book were the answers to my questions.Although the Wine Bible can often get too much into somwhat boring and trivial details, it is the ultimate reference.Not only do I better understand wines but it also provides a history of the wine regions of the world, the culture and cuisine.

Very Comprehensive and Well-Written
This is a very comprehensive book.Excellent as a reference with sound advice throughout as well.I live in Europe and have had the opportunity to use the information in the book to purchase wine in Germany, France, Italy and Spain.My only complaint would be that many of the

Wow!
I ordered 2 of Karen's bibles--one for me and one for friends.As for me, I simply love and appreciate good wine and champagne. My friends on the other hand are restaurant owners.

I've been reading my wine bible almost every day...carrying it in the car to read while I wait for the kids in carpool.I stayed up late last night reading the entire section on champagne-what an education.I retained so much of the information I read which made me realize how well written the power-packed book is.

Love IT!

I'm waiting for the grand opening of my friends bar next door to Local on Elm Street in Dallas (hopefully May 2005) to give The Wine Bible to the proprietors as a congratulatory/celebratory gift. These owners, two brilliant, discerning women, have exquisitely executed their plans for an inimitable restaurant and bar.The Wine Bible is the perfect gift for perfect friends with perfect taste!

I have recommended The Wine Bible to several other girlfriends of mine and teased them with stories about Karen's terrific descriptions that allow readers to "click" with each topic.

This is a fabulous find that will be my "go to" book.It truly is a bible in that you can pick it up, open to any page and begin reading something that will be interesting, exciting, educational and allow you to "witness" to others!!

Well done!

... Read more

Isbn: 1563054345
Subjects:  1. Beverages - Wine & Spirits    2. Cooking    3. Cooking / Wine    4. Reference    5. Wine and wine making    6. Cooking / Wine & Spirits   

Napa Stories : Profiles, Reflections, and Recipes from the NapaValley
Average Customer Review:
Hardcover (01 September, 2001)
list price: $50.00 -- our price: $31.50
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

The Napa Valley is justly famed for its winemaking. It's also home to the people responsible for that reputation, prominent vintners like Mondavi and Duckhorn, as well as lesser-known wine stars including Larry Turley and Tony Soter. Michael Chiarello's Napa Stories, written with Janet Fletcher, profiles these and others whose lives are intimately entwined with Napa wine production and enjoyment. A Valley resident for 15 years, Chiarello knows many of his subjects personally, and has also cooked for many of them at his award-winning restaurant in St. Helena, Tra Vigne. This personal involvement gives his book's narrative immediacy; his cooking savvy results in the book's selection of delicious, accessible valley recipes, such as Roast Chicken with Fennel and Cheese, Grilled Lamb Loins with Napa Cabernet, and Bing Cherry Compote with Basil Gelato.

The book is organized around the illustrated profiles; in addition, Chiarello provides fascinating vignettes, such as Right Grape, Right Place; Napa Cheese; and Napa Wine, that elucidate the winemaking process (touching on such matters as varietal planting, fermentation, and blending) or celebrate the relationship of Napa food and wine. The Valley's compelling beauty and multicultural richness are captured in 150 color photos, which also depict the dishes in all their savor. With a resource list for authentic Napa Valley products, the book is an intimate blend of personal and territorial history--telling visual depictions, good food, and, of course, good wine. --Arthur Boehm ... Read more

Reviews (4)

The Perfect Big Coffee Table Book!
Frankly, this book cost more than I usually pay for a bottle of wine.If this book were a bottle of wine, I would buy a case of it and share it with my very best friends.After savoring this classy book the wine you experience will never be the same.

Even though Steven Rothfeld's photographs of the Napa Valley and Chef Michael Chiarello's gorgeous presentation of some outstanding cuisine are very pleasing to the eye, the most impressive thing about this book is the history of Napa Valley that unfolds between the photographs.

This book is a beautiful seminar on how amazing it is that you can actually buy so many good bottles of wine.Although I have been to Napa Valley on several occasions and have taken more than a few tours through the various wineries, I did not fully appreciate all that is involved in making a good vintage.

The history of this famous valley and the many trials and tribulations of the wine makers along with the fickle role of Nature that goes into that bottle of wine you just uncorked will make that first sip a lot more meaningful.

Just Wonderful
This book is an absolute delight.The sheer intimacy of the stories make you feel like an insider, and it provides an insight to the pioneering spirit that has created an industry.I was completely (and very pleasantly) unprepared for how much I enjoyed this book.It is truly a treasure.

The Real Napa
This book is amazing. The stories told by the families are so rich and real that one truly begins to understand why the Napa Valley is so special. Michael Chiarello really does such a nice job with the families in the style and respect he shows (just as I have seen in his Tra Vigne Cookbook, and his PBS shows - Season by Season, and Michael Chiarello's Napa). The photography really brings one right into parts of the Napa Valley that have only been known previously by the people that live there. The recipes are so special too, as they come from the kitchens of these families and from Chiarello. This is simply the best book ever on this very special and beautiful place...America's Tuscany. ... Read more

Isbn: 1584791160
Subjects:  1. Beverages - Wine & Spirits    2. California    3. Cooking    4. Cooking / Wine    5. Napa Valley    6. Napa Valley (Calif.)    7. Regional & Ethnic - American - California Style    8. Specific Ingredients - Seafood    9. Wine and wine making    10. Cooking / Wine & Spirits    11. Winemaking technology    12. Wines   

Wine Lover's Page-A-Day Calendar 2002
Average Customer Review:
Calendar (01 August, 2001)
list price: $10.95
US | Canada | United Kingdom | Germany | France

Features

• Box Calendar

Reviews (1)

A great calendar for wine lovers!
Talk about fascinating! Daily tips and tidbits about all of the areas of wine - from descriptions of wine types, to discussions about regions, to information about history and more. It makes learning about wine easy and fun! ... Read more

Isbn: 0761124373
Sales Rank: 807054
Subjects:  1. Beverages - Wine & Spirits    2. Calendar    3. Calendars - Cooking    4. Non-Classifiable    5. Cooking / Wine & Spirits   

How to Taste : A Guide to Enjoying Wine
Average Customer Review:
Hardcover (25 September, 2001)
list price: $25.00 -- our price: $15.75
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

Whether Montessori or Merlot, kindergarten or Cabernet, the importance of a good instructor during the formative years is crucial. That's why newcomers to the world of wine could do a lot worse than having a corkscrew in one hand and a copy of Jancis Robinson's How to Taste in the other. A revision of 1983's Masterglass and published in the U.K. under the superior title Jancis Robinson's Wine-Tasting Workbook, How to Taste is a primer by a certified Master of Wine and star of the PBS series Jancis Robinson's Wine Course. From acidity to Australian Shiraz, oak to Oregon Pinot, Robinson delivers chapters of information and theory, intermingled with shaded "Practice" exercises, presented in a style as off-dry as one of the author's beloved Rieslings (the tannin in a lesser vintage Barolo is "like sucking on a matchstick"). Sometimes tuition at Jancis U. runs high: the lesson on sugar/acid balance culminates with expensive Sauterne "Practice." And even if Robinson risks, by dropping words like "charred" and "umami" early in the book, sending novices back to tear open a fresh box of Franzia, vinous virgins are encouraged to stick with it. By the time they get to the glossary at book's end, they'll be identifying wines at blind tastings with professional accuracy--which, Robinson encouragingly reveals, and she ought to know, is about 50 percent. --Tony Mason ... Read more

Reviews (9)

Great Intro to Tasting
I bought the book a year or so ago so this review benefits from the added perspective of time.At about that time, I was becoming more and more interested in wine, but at wine festivals and the like I found that I knew what I liked, but not why I liked it, and where I could go to explore the favored elements in more detail.I remember going through this book doing some of the exercises like trying different glass shapes, trying wines blindfolded, tasting wines made from the same grape but from different regions, etc.I occasionally had friends over to do some of the exercises in a party environment, and the exercises proved to be a great date idea as well!I remember her exercises were quite flexible as well suggesting cheaper alternatives to the classic examples.Other reviewers have pointed to the omissions of their favorite wine regions or varietals, but this book is very much focused on exciting the novice, and might be overstepping its goal by presenting the limited reference section at all.Not everything can be covered here, but it's a fun springboard into the world of wine by one of the true experts in the field.

Fun and interesting, but sometimes lacking
The topic of wine can intimidate many people and Jancis goes out of her way to diminish the fear factor.Many of her explanations are excellent, her exercises are fun and she is always encouraging and positive.The best part is that she really does help the reader identify and isolate the different building blocks of taste: for example, what does acidity feel like on your tongue, and what does it taste like in a yoghurt versus lemon, and finally in a young pinot noir versus and aged cabernet?However, at times I found that Jancis did not give enough information and left me confused.For instance, she says that Riesling wines fall into the semi-sweet category, but neglects to mention that this is only for German Rieslings; Rieslings from Alsace are very dry.Buy this book if you are willing to spend homework time in the wine store and reading other books, supplementing what Jancis tells you herself.Also, since most of these exercises are based on blind tastings, buy the book only if you have someone with whom to do them.

Great overall intro to a fine art
This book get 5-starts from me, as it relates to being an introductory "course" on the fine art of tasting wine.All the major grape varietals are described in easy to digest language for the novice, and Jancis' writing style is witty and fun.Like all artistic endeavors -- in order to refine one's art, more information is required.While this is an excellent foothold for learning the art of tasting wine, the true beauty of this book is that it subtly entices one to move forward in a search for more information and guidance.I also recommend "Windows of the World - Complete Wine Course" for a more intermediate step toward gaining more knowledge, and then the ultimates - "The Oxford Companion to Wine" and "The World Atlas of Wine". ... Read more

Isbn: 0743216776
Subjects:  1. Beverages - Wine & Spirits    2. Cooking    3. Cooking / Wine    4. Wine and wine making    5. Wine tasting    6. Cooking / General   

The World Atlas of Wine
Average Customer Review:
Hardcover (13 September, 2001)
list price: $50.00 -- our price: $31.50
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

The World Atlas of Wine is something of a dream-team production. The names Hugh Johnson and Jancis Robinson alone recommend any book on which they appear. The fifth edition (in 30 years) of this astonishingly successful book lives up to, and surpasses, its predecessors. In 350 densely packed but never clotted pages the authors manage the extraordinary feat of characterizing wine production throughout the world, from Vancouver Island to Japan--Buddhists first planted vines in that inhospitably precipitous, monsoon-lashed land over a 1,000 years ago. After a substantial introductory section dealing with the history of wine, its making, storage, and enjoyment, we're off. Starting with(where else?) France and Burgundy, each wine area is summarized in terms of its geography, climate, and preferred vines and the appellations, laws, and traditions that govern production. The discussion of Pomerol, for example, tells you a great deal in one short page. Even since 1994, when the fourth edition came out, vast changes have swept the wine world, and many parts of the atlas have been correspondingly completely reworked. South America, Canada, Southern France, Italy, Greece, Eastern Europe, and the Eastern Mediterranean are among the areas that have benefited. The regional maps that form the core of the book are a triumph of clarity. The whole production constitutes a brilliant achievement of organization and synthesis, forming an indispensable resource for any wine lover at all interested in where the wine they drink comes from and why it tastes the way it does. --Robin Davidson, Amazon.co.uk ... Read more

Reviews (30)

Good as Drinking the Stuff
This is one of the best books on the history of wine in the world. This book covers wine from its birth, and goes through to the modern day wine world. The nice thing about this book is that it is not a book that talks about all the different producers around the world and their vintages, but rather the regions around the world, and their history etc. I recommend this book, and 'Exploring Wine' for the person that wants to learn about wines role in the world throughout history. All this and fantastic illustrations and maps as well!
I received this book for my birthday [...].

Excellant All-in-One Guide
Great book which does a lot more than adorn your coffee table.
Excellant reference.

Outstanding!
If ever there was a must-have tome on wine, this would be it.It's equally at home on the reference shelf or the coffee table with its specific descriptions of both the classic regions and the emerging areas as well as its stunning photography and beautiful presentation throughout.I've owned the book for two years, and I find I'm often turning to it after enjoying a nice wine to find out more about where it was made.Why do we visit wineries?For me, it's to attach a memory or place to the product we drink.This book won't take you there physically, but really it's the next best thing presenting photographs and maps of the areas, information on what makes each area unique, as well as some of the geographic, economic, and social drivers that are making it evolve.Other reviewers have said that the book isn't as comprehensive as they would like, but it's not meant to present a thorough analysis of each wine, but rather to present notable regions on aggregate.I must admit that in some cases the representative wines given for a region wouldn't have been my choice, but I guess that's a matter of personal taste.This being the fifth revised edition of the book speaks to its enduring influence in the space, and even with the thousands of other competing products out there, I expect this reference to continue its reputation as the best there is. ... Read more

Isbn: 1840003324
Subjects:  1. Beverages - Wine & Spirits    2. Cooking    3. Cooking / Wine    4. Maps    5. Reference    6. Wine and wine making    7. Wine districts    8. Cooking / Wine & Spirits   

Riedel Vinum Bordeaux Wine Glasses, Set of 6
Average Customer Review:
Kitchen
list price: $149.00 -- our price: $104.99
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

Austria's Riedel is the world's premier manufacturer of wine glasses. Made of 24-percent lead crystal, the Vinum series of glasses are the first machine-made wine glasses to be developed uniquely for each type of wine. Since their introduction in 1986, these wine glasses have had a large influence on the wine culture.

The glasses in this set of six were specifically shaped to highlight the fruit in young, full-bodied red wines with high levels of tannin, such as Bordeaux, Cabernet Franc, Cabernet Sauvignon, Merlot, Rioja, and Tempranillo. The mouths of the Bordeaux glasses draw wine to the areas of the tongue that perceive sweetness, emphasizing the fruit and mellowing the acidity. The large bowls provide room for the wine's rich bouquet to unfold. Each glass stands 8-7/8 inches high and holds 21-1/2 ounces of wine. --Cristina Vaamonde ... Read more

Features

• 8-7/8 inches tall; capacity of 21-1/2 ounces
• Six glasses for young, full-bodied red wines
• Glass design enhances taste of wines such as Bordeaux, Cabernet Sauvignon, Merlot, Rioja
• Machine-made, 24-percent lead crystal
• Made in Austria by world's premier wine glass maker

Reviews (29)

Make a Noticeable Difference
I purchased these as a Christmas present for my husband because he has become interested in learning about wine and because both he and the glasses were made in Austria. They arrived undamaged and were well packaged. I read in a review that there have been problems with breakage and inadequate packaging. Hopefully, Amazon has corrected this problem.
The glasses are beautiful and HUGE. I don't know a lot about wine and I overfilled them the first time we used them. I learned you should only pour in about the same amount a normal size glass would hold. Each glass could hold a third of a bottle though! The size, my husband tells me, is part of the design to enhance the characteristics of the wine. The large bowl increases the surface area exposed to air in order to improve aeration and the tall sides act to concentrate the scent and direct it toward your nose. I poured some of the wine in one of our old glasses for comparison and there was a big difference in the scent of the wine. In the Riedel glass I noticed the scent the moment I lifted the glass to my face and in our old glass I barely detected any scent at all. The wine tasted much smoother to me from the Riedel glass. Since the senses of smell and taste are closely linked I think that alone makes a big difference when using these glasses. I have also read that the Riedel glasses are designed to direct the wine toward specific areas of your mouth so that makes a difference as well.
I am a little concerned about breakage. We aren't the most gentle on glassware ourselves and I don't think we have ever had people over without at least one glass of wine getting knocked over. The glasses are very tall and the stems and sides are made of thin glass. I doubt they will survive getting knocked over but we will see. In the meantime they do make a lovely presentation on the table.

Enhances the wine drinking experience
I was at first skeptical of how an expensive wine glass would enhance one's experience of enjoying a nice wine.These glasses are perfectly balanced, they make lifting a filled glass effortless.These Bordeaux glasses can be used for many different types of red wines, so don't feel locked in with using these for a Bordeaux only.

These glasses are a beauty to look at, and simply look stunning on a table set with a few candles.While not the least expensive of the finer wine glasses, these are a pleasure to hold, and look wonderful in candlelight.I would highly recommend these glasses if you want to enjoy your everyday wine experience.

The feel is right
I tried so many different kinds of Bordeaux wine glasses throughout last 10 years and Vinum series have the best price / quality / feeling right combination.
Sommeliers series are superior products but only good for those vintage wines, I don't feel HUGE differences when I poured some so-so vintages (94, 98 and 99) Grand Cru Classe into it. Also, I don't like to use it to treat those people whom have no idea what they are holding at their hands, after all I'm not rich and it's a $60+ wine glass.
Spieqelau is good too but when I hold both I feel Riedel is more balancing overall,,,
Vinum series are the glasses you can share it with your family and friends without worry much about the breakage, I highly recommend it to anyone who is serious about drinking wines. ... Read more

Asin: B00004SZ7G
Subjects:  1. (Bar Ware)    2. Glassware    3. (Glass Ware)    4. Bartending    5. Wine Glasses    6. Red Wine    7. Wine    8. Stemware    9. Glasses    10. (Stem Ware)    11. Barware   

On Wine: A Master Sommelier and Master of Wine Tells All
Average Customer Review:
Hardcover (05 October, 2001)
list price: $40.00 -- our price: $26.40
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

Down-to-earth and full of good information, Doug Frost's On Wine reflects its author's relaxed yet authoritative approach to the grape's joys. Why is wine less popular in America than it should be? "Because people are confused as to how it's to be used," says the commonsensical Frost, one of only three people to have achieved Master of Wine and Master Sommelier distinctions. Addressing this fundamental issue, as well as a host of other wine topics, Frost provides a quick, though comprehensive, wine survey. Absolute wine neophytes may require more rudimentary material, but most readers will benefit from Frost's perspective-expanding opinion.

Beginning with the history of wine and winemaking today, which also includes useful information on wine styles ("the grape plus the region generally equals the style," says Frost), the book then offers an extensive section on grape types like Sauvignon Blanc, Chardonnay, and pinot noir; information on winemaking and production; a survey of the world's wine-yielding regions and their wines; label "anatomies"; wine and food pairing; and Frost's own pick of the best winemakers in every important winemaking place. An extensive glossary plus a shopping list of Frost's favored wine picks conclude this pithy, useful work. --Arthur Boehm ... Read more

Reviews (3)

Very nice indeed, Doug knows his juice
Doug lives here in my home town, writes a column for the local paper.So I'm an old fan.This is a book I can recommend without reservations, I only give it 4 stars because I wish there were a few more chapters.
Combine this one with Andrea Immer's 'Great Wine Made Simple' and you're good to go.

Truly different way to look at wine
This book reflects a different way to look and wine and flavor; it's simpler but more informative than other books. Beautiful photos, new thinking on food and wine as well.

reading and drinking--a match made in heaven!
With wine so "in" right now, it's hard to find books that get beyond the what-to-order-with-fish stage without being snooty.That's why Doug Frost is great--he knows EVERYTHING about wine, but he presents information in a way that is accessible and even fun.He even pokes some gentle fun at wine snobs.This book covers history, styles, tastes and aromas, regions, and, yes, what goes with food.It's thorough, but it's also fun, and the pictures are gorgeous.I recommend reading with a glass--hell, a bottle--of $12 syrah. ... Read more

Isbn: 0847823350
Subjects:  1. Beverages - Wine & Spirits    2. Cooking    3. Cooking / Wine    4. Wine And Wine-Making    5. Cooking / General   

WMF Captain's Glass Wine Decanter
Average Customer Review:
Kitchen
list price: $42.00 -- our price: $21.99
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

Showcase favorite vintages with this functional and attractive decanter. Standing 9 inches tall, this flask widens from a narrow neck to a 9-inch base, creating plenty of surface area for wines to breathe better. The decanter is lightweight and clear, so guests can enjoy the rich colors of wine at the table, and features a beveled pouring edge for fewer drips. A sure conversation piece, the decanter is also sturdy and doesn't tip over, even on the high seas. Easy to fill, it holds one bottle of wine. For cleaning, use hot soapy water and a long-handled brush. --Emily Bedard ... Read more

Features

• Handwashing recommended
• Made of sturdy, lightweight glass
• Wide base allows more surface area for breathability
• 9 inches tall with a 9-inch diameter at the base
• Holds one bottle of wine

Reviews (7)

Nice decanter but recommend WMF Easy Pour
I purchased this decanter and it was nice, I liked it, and had no complaints.However, I ordered a WMF Easy Pour decanter as a gift for a friend and liked it MUCH better.The narrower neck on the Easy Pour made pouring easier (as the name states!)I also thought the Easy Pour looked more elegent.I still have my Captain's decanter and use it, but I bought an Easy Pour for myself.

A nice casual decanter!
I spend a good two-three days researching decanters, trying to find the right one to give as a Christmas gift; you now, something elegant but inexpensive. I ended up purchasing the WMF Captain's Glass Wine Decanter but found that it really wasn't what I was looking for. It is a bit clunky, and the opening is not smooth; that is, it has a straight, square cut (but not sharp). Granted, I was trying to find something elegant, which this is not, but, even so, it will serve very well as a casual decanter. A decanter to be used when hanging around one Sunday afternoon, having lunch, or even watching sports, since, with all the excitement of the game, its sturdy enough not to be knocked over (i.e., it has a very wide base).

Overall, I gave it 4 stars, which it deserves, but just be careful when purchasing it, that you don't assume it will be something that will complement a nice dinner, but it will complement a casual affair.

Very good at what it does best.
Things I really like about this Decanter:
1. Appearance - get a nice red in it under nice light and you can really see the colour in your vino.
2. Sediment - if you are drinking older wines and don't like "crunchies" in it I would recommend this
3. Aeration - Letting your wines `breathe' a bit really enhances a lot of wines.
4. Coolness Factour - If nothing else when you bring your next date home, make her a nice meal and then serve your wine in thisyou should at least get a raised eyebrow or so.

I really like it. I really don't have anything I don't like about it. Quality wise it is what I thought it would be for the money. Very nice. Don't drop it. Don't be silly and dishwasher it. ... Read more

Asin: B00004S4V6
Subjects:  1. Wine    2. Bar Tools    3. Bar Accessories    4. Barware    5. (Bar Ware)    6. Bartending    7. Wine Products    8. Wine Decanters   

Metrokane Rabbit Corkscrew with Foilcutter, Black
Average Customer Review:
Kitchen
list price: $49.99 -- our price: $19.99
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Features

• Comes with a handy foilcutter; 10-year warranty
• Uncorks any bottle effortlessly, in approximately 3 seconds
• Made of sturdy polycarbonate and reinforced nylon
• Ergonomic grip pads for easier operation
• Works on all sizes and types of wine bottles

Reviews (87)

Ridiculous product
I bought this corkscrew for my mom after I read some reviews of how revolutionary it was. She opened it and loved it right off the bat. Then, after less than a month, it stopped working. What happens is the little cap that covers the top of metal screw itself pops off as soon as you push down on the handle so the corkscrew just pops out of the top instead of going into the cork. It happens with all types of corks and with any pressure. So this ridiculous $50 corkscrew (at the time i bought it) is completely useless! (unless you want to pay an additional $10 for a replacement. Thanks but no thanks!)

Excellent product design
I received the 'Rabbit' wine bottle opener as a gift from my sister. Its the best bottle opener I have ever used! We had tried many different openers but none performed like the 'Rabbit', which is a pleasure to use. I have arthritis in my hands & prior to using the 'Rabbit' opening a bottle of wine had been challenging. I highly recommend this product to all.

Extremely Easy to Use
I got one of these for Christmas and used it for the first time on New Year's Eve. It works exactly as described. I was surprised at how easy it was to use. ... Read more

Asin: B00004SQ0K
Sales Rank: 55
Subjects:  1. (Corkpullers)    2. Bartending    3. Wine Products    4. Wine Openers    5. Wine Lovers Gift Sets    6. Corkscrews    7. Openers    8. (Cork Screws)    9. Wine Tools    10. Barware    11. (Bar Ware)    12. (Cork Pullers)   

Unlike an ice bucket, this ingenious container chills winequickly while keeping the bottle dry, so there's no icy, wet mess tomop up. Key to the system are two permanently sealed cooling packs thatgo into a freezer for 8 to 10 hours and then slip into the sides of thewine cooler. (You can use the packs over and over, virtually forever.)The packs chill the wine, and the cooler's double-wall construction andpolystyrene insulation between the walls keep it chilled. The coolerstands 10 inches high at its highest point and accommodates allstandard-size wine bottles, including champagne bottles. Made ofdurable plastic, the cooler is virtually unbreakable and should be handwashed. --Fred Brack ... Read more

Features

• Polystyrene layer between body walls for added insulation
• Unique insulation system effortlessly maintains bottle at correct temperature
• Holds any shape bottle, including champagne
• Two special cooling packs sit neatly inside cooler for even cooling
• Double walled construction

Asin: B00005MEED
Subjects:  1. Bartending    2. Bar Tools    3. Bar Accessories    4. Barware    5. (Bar Ware)   

You know those greatest-hits music compilations advertised on late-night TV? Well, Riedel--the Austrian glassmaker that has become an industry leader in the crafting of stemware for the serious oenophile--has come out with a deluxe box set of its own. The Riedel Vinum series tasting set includes four of the company's most popular and versatile crystal wineglasses, each manufactured to enhance specific wines and specific grape types. The elongated bowl for the Cabernet and Merlot of Bordeaux blends; the squat, rounded shape for Burgundy's Pinot Noir grape; the sloping tapered side to accentuate the flavors of Chardonnay-based wine; and the narrowed mouth directing Sauvignon Blanc to a specific point on the tongue--these four glasses exemplify the Riedel philosophy: that changing the size and shape of the glass to match the characteristics of different wine grapes will enhance the wine. Attractively and securely boxed with printed tabs that list appropriate wines for each glass, the Riedel tasting set should top the charts of wine lovers everywhere. --Tony Mason ... Read more

Features

• Contains one Bordeaux, Burgundy, Chardonnay, and Sauvignon Blanc glass
• Machine-made of 24% lead crystal
• Affordable second-tier from a prestigious name in wine-friendly stemware
• Made in Austria by reowned wine-glass maker
• The perfect gift for budding Riedel enthusiasts

Asin: B00004SZ88
Subjects:  1. Wine    2. Stemware    3. Glasses    4. (Stem Ware)    5. Barware    6. (Bar Ware)    7. Glassware    8. (Glass Ware)    9. Bartending    10. Tableware    11. (Table Ware)    12. Wine Glasses    13. Red Wine    14. White Wine   

This lovely crystal bottle stopper adds just the right touch of sunset-tinged elegance to your wet bar or dining table. It's surprisingly sturdy, and the solid yet regal design holds up nicely to a few wet-fingered drops. The stopper is 6 inches long from tip to tip, with a bottom tapered to fit a variety of bottle sizes. The decorative end resembles the top of a king's scepter--several stacked rings, finished with an amber ball and flared end piece. If your home is your castle, then let your accessories show it off! --Jill Lightner ... Read more

Features

• Hand wash with soft cloth
• Lovely crystal stopper
• Fits a variety of bottle and decanter sizes
• 6 inches long
• Amber and clear finish

Asin: B00004S4V9
Subjects:  1. Wine    2. Spirits    3. Bar Tools    4. Barware    5. (Bar Ware)    6. Bartending    7. Wine Products   

The New Food Lover's Companion: Comprehensive Definitions of Nearly 6000 Food, Drink, and Culinary Terms (Barron's Cooking Guide)
Average Customer Review:
Paperback (01 March, 2001)
list price: $16.95 -- our price: $11.53
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Reviews (45)

Do you cook?You need this book.
"My mom told me that Confectioner's sugar is Powdered Sugar." my girlfriend says.
"No it's not -- it's just really small sugar." I reply.
"Time to check the book." We echo, almost in unison.

She's right.And this wasn't the first time we've answered questions, settled arguments, and gained knowledge from this book.I originally purchased it because it was a required book for culinary school.It's utterly indispensible if you want to know what ingredient are, and its holes are few and far between.

Is it really necessary to review this book?
Suffice to say that it has everything you could ever want regarding food items - measurements, weights, french terms, japanese terms, how to determine the temperature of the grill, sizes, servings, where what cut of meat comes from, and on and on and on Herbst kept on.It never stops.Easy to read, well-written - there is a reason this is simply the best "handy" food encyclopedia out there.

Now, for the reason why this review is helpful.Most people keep it in the kitchen, where they use it only when they cook, and let's face it, most of us don't have time to cook all the time.That is why I keep (and have kept for some time) this handy guide right next to the crapper - I sit down, do my do-do, and peruse.And that, ladies and gentlemen, is why I know more useless food terms than anybody I know.

A great gift for your favorite foodie.

Terrific Culinary Term Reference for All Levels of Cook.
The "Food Lover's Companion" is a chunky dictionary-style reference of nearly 6,000 food, drink, and culinary terms for the beginning cook to the gourmet chef. Author Sharon Tyler Herbsthas added terms, updated most listings, and expanded the book's excellent Appendix for the 3rd edition. Pronunciation guides are provided for most terms. A mind-boggling array of culinary nouns, proper nouns, verbs and the occasional adjective are defined. As an example, on one page in the "B" section you will find definitions for: Boursin, bovolo, boxty, boysenberry, braciola, Braeburn apple, brains, braise, bramble, and bran. Terms are listed alphabetically, but it helps to read "How to Use This Book" in the first pages of the book for specific information on how terms are organized and cross-referenced. The "Food Lover's Companion" isn't entirely comprehensive; there are a couple of ethnic food terms that I couldn't find, and I don't agree with every definition. But this is the closest to being a comprehensive culinary reference as I have seen.

Although 687 pages of "Food Lover's Companion" are dedicated to defining culinary terms, the Appendix includes many useful charts and definitions, which some cooks will find just as valuable. Some of the Appendix's helpful features are: Ingredient Equivalentsthat give comparable amounts for different forms of nearly 200 foods, 37 Ingredient Substitutions, a Pan Substitution Chart that gives volumes for various sizes of pan so that you may find a suitable alternative, high altitude adjustments, oven temperature equivalents for Fahrenheit, celsius, British gas mark, and French gas settings, Smoke Points of Popular Oils, Fatty Acid Profiles of Popular Oils, approximate metric equivalents, metric conversion formulas, definitions of food label terms, a Pasta Glossary that describes 94 different pasta shapes, British and American differences in cooking terms, a list of consumer product information sources for various foods, seasoning suggestions, and an Additive Directory that explains the purpose of various chemical additives.

The "Food Lover's Companion" is a terrific reference for every level of cook. That obscure ingredient in your new Thai recipe and the incomprehensible term in your mother's WWII-era cookbook are both probably in here. It's interesting just to browse, too. The book has a slick paper cover that can be wiped off, but might have been better laminated. If you're wondering what distinguishes the "Food Lover's Companion" from Sharon Tyler Herbst's "Food Lover's Tiptionary", this book defines far more terms than the "Tiptionary", but does not include extensive preparation advice, cooking lessons, or recipes. For example, the "A" section of the "Food Lover's Companion" defines over 200 terms in dictionary style. The "A" section of the "Tiptionary", provides detailed purchasing, storing, cooking, general info, and recipes for 15 culinary topics. ... Read more

Isbn: 0764112589
Sales Rank: 2512
Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Dictionaries    5. Food    6. Reference   

The Wine Lover's Companion
Average Customer Review:
Paperback (01 March, 1995)
list price: $13.95 -- our price: $13.95
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Reviews (5)

Great for Non-French beginners
What really drew me to this book was the phoenetic entries for all those hard-to-say words.I myself enjoy wine immensely, however I was always a little embaressed asking for some things in resaraunts because gross mispronunciation can make one sound ignorant.The size of the book allows easy strorage in the pocket for those quick references while at the wine store or a fine dining restaraunt.

Comprehensive yet compact. Great wine resource for the $
I work part-time in the wine industry and found this book to be a wonderfully comprehensive, concise resource on wine growing, making and drinking. (There's a great companion book by the same authors on food.)

The sample pages show the depth of the definitions. The book is not nearly as detailed as Jancis Robinson's The Oxford Companion to Wine--which all serious wine industry people should have in their library. But neither is it as expensive nor as cumbersome. You can actually take this book to a wine tasting or have it beside you at a wine event or in a tasting room.

This is not simply for wine "drinkers" --comparing varietals, regions and/or vintages. It does give generic information to the wine drinker: types of wine and grapes, taste (earthy, fruity), typical cellaring time, what makes a good representation of that wine. But it doesn't give information on a specific bottle of wine. That's more appropriate in a time sensitive format.

But this book does cover the whole spectrum of winegrowing to wine drinking. It's a good resource for:
·An introductory winegrowing (viticulture) class since it explains the various bacteria, mildew, grape components, etc.
·An introductory winemaking (enology) class since it explains fermentation (primary, stuck and malolactic), brettanomyces, chaptalization, etc.
·Wine drinkers who have an occasional question about a grape varietal, a wine region or a wine term.

It is not the MOST comprehensive resource. That would be the Oxford Companion. But the only person who has found it lacking has been a friend who is studying for the Masters of Wine designation. That's a process that requires you to know all the wines in every country.

The only change I'd suggest would be to drop the names of the US wineries except for the truly historic ones like Gallo and Mondavi--and those that pioneered winemaking in the US. We now have over 800 wineries in California and more are being added yearly. A book like this can't keep up. And shouldn't try. It's enough to include AVA's--several new ones were added last year. To list a sample of current wineries gives a "hit-or-miss" feeling to this book. And it's clearly well organized and researched.

I bought four of these books last year (along with the Food Lover's Companion) to use as gifts--including one set to a winemaker. This year I used the Wine Lover's Companion as a speaker gift in a community college Wine Marketing class. Even speakers who ALREADY HAD the book appreciated it!A restauranteer said his copy was always upstairs when someone downstairs needed it, etc.A wine retailer said one of the nice things about it was that it included pronounciations....can we say Mourvedre?sure we can..at least with this book.. : )

Great for both novices and experts!
I got this book because the owner of a wine store I buy from said it was the best, all-around reference he'd ever seen."I always find what I'm looking for," he said.This guy's an expert so that was good enough for me.And he was right.This book is packed full of an incredible amount of useful wine information.I particularly like the phonetic pronunciations, which make me sound like I know what I'm talking about. Thanks to this book, I'm no longer intimidated when I'm talking about, ordering, buying or simply enjoying good wine.It's great for everyone from beginners to experts! ... Read more

Isbn: 0812014790
Sales Rank: 95342
Subjects:  1. Beverages - Wine & Spirits    2. Cooking / Wine    3. Dictionaries    4. Reference    5. Wine And Wine-Making    6. Wine and wine making   

Culinary Artistry
Average Customer Review:
Paperback (21 October, 1996)
list price: $29.95 -- our price: $19.77
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

If you really find food fascinating--the idea of food, working with food, and the eating of food--then Culinary Artistry should be on your bookshelf. There are two books at work here. One is What Chefs Have to Say About the Foods They Create. The other is Fun with Food Spread Sheets. A cynic might suggest that after putting together Becoming a Chef, the authors had so much leftover interview material that Culinary Artistry was but the natural outcome. The chef's point of view, however, would be to make use of everything passing through the kitchen, to throw nothing away. In other words, if Becoming a Chef is an entrée, then Culinary Artistry is the special of the day.

The book is divided into sections that discuss and reach out to chefs to join in that discussion of such ideas as the chef as artist, dealing with sensory perception in food, composing with flavors, putting a dish together, putting together an entire menu, and standing back to admire the growth of a personal cuisine. This is thoughtful material. It is not how-to material. These guided conversations are made practical for the home cook by charts such as which foods are in season and when, the basic flavors of foods (bananas are sweet; anchovies are salty), food matches made in heaven (lamb chops with aioli or ginger or shallots), seasoning matches made in heaven (dill and salmon), flavors of the world (Armenia means parsley and yogurt), common accompaniments to entrées (beef and potatoes), and, most fun of all, the desert-island lists of many of the chefs quoted so extensively throughout the text. Many recipes accompany the text.

How this will affect any individual's own culinary art, be that professional or personal, remains unclear. It may be as private an experience as reading. For the uninitiated, this book will prove that there's a lot more going on with food and restaurants and chefs than they may ever have imagined. --Schuyler Ingle ... Read more

Reviews (51)

Mediocre, But Interesting
One really hates to give thumbs down on such a unique book, but the results were pretty forgettable. The goal is to link and explain professional cooking techniques and attitudes to artistic endeavor. Much like a textbook that tries to explain painting fine art to a neophyte, the results were practically worthless.

This book has 3 distinct elements, so I will treat each one separately (sort of like a bad restaurant dish that does not quite come together). The first part is the culinary artistry part, which I found to be pretty inconsequential. The second part is a very useful reference for matching ingredients and flavors. The last part is a collection of lists and menus.

The first part is mostly a polemic trying, without much success, to link food to artistic endeavor. At least, it explains why so much restaurant food, especially those from famous restaurants and/or chefs is, quite frankly, pretty lousy.It is trying to fire your imagination and intellect in an attempt to equate culinary with artistic ability (at the very least, it proves, unintentionally, that the latter is mostly unrelated to the former); this aspect of the book I found to be unconvincing and mostly boring (e.g. flat food vs. architectural presentation). The writing here rarely advances beyond thumb-sucking (interesting to the writer, but not the reader).It sort of reminded me of those inspirational talks by outside gurus hired by Fortune 500 companies to bolster sagging employee morale, presented with almost religious fervor.On the other hand, it was enjoyable to read so many quotes by famous chefs about their craft (Waters, Bayless, Vongerichten, Palladin). There are a few gems here, like the admission that 95% of fusion cuisine does not work. Also, if you are already in foodservice and aiming for fame and stardom, you owe it to yourself to read this book and pay careful attention to what it is saying.

The reference portion of this book I found to be of immense practical value that I use on a regular basis, especially when I am stuck when seasoning or matching flavors for a food I am unfamiliar with (beef heart, cardoon, pig's ear) or have simply run out of ideas for (blackberries, chicken).It has brief but valuable tables for: flavor pals, walk-in inventory, basic flavors, and seasonal goods. The heart of the book is a 130 page section (along with a 15 page section in a subsequent chapter) that cross references ingredients with other ingredients and flavors (there were some problems with this list: veal shank that does not list tomato-think osso bucco, or matching white rice with yogurt, yuck). The chapter on menus is also valuable, since it has main ingredients with matching flavors and side dishes, and also many complete menus from famous chefs and/or restaurants.

The last third of the book is another thumb-sucker: inspirational menus and desert island lists. This section also contains a number of interesting recipes from the chefs quoted elsewhere in the book. It also has a number of interesting and complicated recipes that might be worth adding to your portfolio (for those that already have one).

It has chapters on: chef as artist, meet your medium, composing flavors, composing a dish, composing a menu, evolving a cuisine, culinary art as communion, and various appendices.

exceptional
Have you ever found yourself stumped trying to decide what goes with what? Are you confused about how to build flavors and balance out a dish?
Cooking is an art and preparing a satisfying meal that you will be proud of when your guests rant and rave requires that you understand what you are doing and why. If you are able to understand the fundamentals behind the technique, you open the doors to being able to create your own masterpieces without the assistance of a cookbook using your artistic talents and knowledge.

Culinary artistry is a book that is required reading for any individual that wishes to understand the fundamentals of cooking and be able to move beyond basic usage of cookbooks following each step, basically blindfolded. It is a book that should be read from cover to cover but can also serve as a reference guide. On the surface you can look up various ingredients and see what goes best with what or you can read the entire book and gain valuable knowledge, as for example, why cranberry sauce goes well with Turkey at your thanksgiving dinner table.

A lot to wade through, but it's all good
If you're the type of person that loves to cook, already has a lot of recipe books, likes to experiment, and wants to take their cooking to the next level, then this book is for you.

Most of the reviews very clearly say what this book is and what it isn't. So I will just reiterate that this book is perfect for advanced cooks looking to really expand their presentation, flavor pairings and artistry. ... Read more

Isbn: 0471287857
Subjects:  1. American cooking    2. Cookery    3. Cookery, American    4. Cooking    5. Cooking / Wine    6. Cooks    7. Interviews    8. Methods - General    9. Methods - Professional    10. Regional & Ethnic - American - General    11. United States    12. Cooking / Culinary Arts & Techniques    13. General cookery   

Dining Out: Secrets from America's Leading Critics, Chefs, and Restaurateurs
Average Customer Review:
Paperback (22 September, 1998)
list price: $29.95 -- our price: $18.87
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

Having written about all it takes to become a chef in Becoming a Chef, and about how those chefs do their work in Culinary Artistry, James Beard Award-winning authors Andrew Dornenburg and Karen Page have turned their attention, with Dining Out, to the subject of restaurants and restaurant critics. Restaurant owners, chefs, and critics alike get their turn to discuss the mercurial world of restaurant criticism--is the restaurant critic a valiant consumer advocate or a villainous ruiner of careers and businesses?

Dornenburg and Page interview 61 members of this "food intelligentsia" and offer the reader a snapshot of the process on either side of the kitchen door. New York Times critic Ruth Reichl notes, "I wake up in the middle of almost every night before a review is printed, agonizing over where the mistakes are.... I knew if I had called a turnip a rutabaga, my career was over." And chef Norman Van Aken says he believes "wholeheartedly in the idea of critical analysis, whether for books, movies, or restaurants. I just wish the public would understand that there are bad reviewers as well as bad reviews." Through interviews and research, Dornenburg and Page explore what it takes to become a critic, how the critics themselves feel about their power (not to mention what the restaurateurs feel), and the changing nature of what makes a great restaurant.

The book is packed with great quotes from chefs and critics, and peppered with sidebars on such handy topics as how to work with a wine steward in a restaurant to achieve the wine experience you're looking for. A lengthy appendix lists critics' favorite restaurants in more than 20 cities, and the beautiful black-and-white photographs by Michael Donnelly evoke both the fun and serious sides of restaurant life. Dining Out will appeal to foodies who delight in the behind-the-scenes stories of both chef and critic, and to anyone who's ever wondered just who those restaurant critics are, anyway. ... Read more

Reviews (27)

Illuminating and entertaining, with more drama than opera!
As someone who follows the restaurant scene with the same level of enthusiasm that some teenagers follow Jessica Simpson, I got caught up with all the brouhaha around the debut of the new New York Times restaurant critic Frank Bruni. This got me curious about restaurant critics and their methods and whether anyone had ever studied the subject, which led me to the one-of-a-kind book Dining Out by Dornenburg and Page.I found it incredibly illuminating, not to mention entertaining.The authors dissect every detail of how reviews are written and stars awarded, based on interviews with leading food critics such as Tom Sietsema (now of The Washington Post), S. Irene Virbila (of The Los Angeles Times), and Dennis Ray Wheaton (of Chicago Magazine). They also interview leading chefs and restaurateurs about their views on critics and the power of the press. I've come to learn that there is as much or more drama in the world of restaurants as there is in opera! This book even breaks down what it took to get a four-star review when former restaurant reviewer Ruth Reichl was at the helm.

Every discerning diner should read this book for an eye-opening look at the state of contemporary restaurant criticism, not to mention a tasty behind-the-scenes read about some of the country's best restaurants (including the rise and fall and rise again of New York's own Chanterelle restaurant, which just won Restaurant of the Year at this year's James Beard Foundation Awards).

A great look at what Ruth Reichl and other top critics do!
As a fan of both Tender at the Bone and Comfort Me With Apples, I've been looking forward to learning more about Ruth Reichl's life as one of America's most influential restaurant critics.This book was a fun look at what Ruth and other top critics do for a living:the secretiveness (and how she used disguises and credit cards with different names), the challenges (such as the weirdest things they've ever eaten, which range from fried worms to braised goat penis!), and the highlights (such as Ruth being told at Le Cirque, "The King of Spain is waiting in the bar, but your table is ready").Dining Out is an enjoyable and informative read for any intelligent reader who loves the world of restaurants and the fascinating people who populate it!

A fascinating insider's look at restaurant reviewing.
I became intrigued by the life of restaurant critics after reading former New York Times restaurant critic Ruth Reichl's wonderful memoirs "Tender at the Bone" and "Comfort Me With Apples" and wanted to learn more about the ultimate profession for people who love to eat (but don't necessarily love to cook).Ruth appears on the cover of "Dining Out" (wearing a beautiful black hat whose brim covers most of her lovely face), and there are lots of photographs of her on the inside as well where she shares some of her hilarious experiences reviewing restaurants.There is probably more about Ruth in this book than any other critic interviewed.One of the authors (Andrew Dorneburg) is a chef who has cooked for Ruth and writes about how nerve-wracking it was when she came in to eat at the restaurant where he was working at the time and she was recognized (despite the fact that she went on to buy numerous wigs and wore various disguises on other visits to other restaurants in order to remain anonymous).I never realized how much a critic's opinion can sometimes make or break a restaurant.I also enjoyed reading Ruth's list of her favorite restaurants across the United States (the back of the book is kind of a restaurant guide, and mentions different critics favorite restaurants in cities across the US) and hope that someday I can eat at every one of them!

"Dining Out" is a fascinating book that I would highly recommend to anyone who loves dining out in restaurants and/or is curious about what it's like for Ruth Reichl and other restaurant critics who do so on a regular basis. It is an informative, funny, and touching journey through life in and around the restaurant business. ... Read more

Isbn: 047129277X
Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Appetizers    4. Essays    5. Food Service Management    6. Food service    7. Food writers    8. Interviews    9. Methods - General    10. Regional & Ethnic - American - General    11. Restaurants    12. United States    13. Cooking / American / General    14. Food manufacturing & related industries    15. Media, information & communication industries    16. Restaurant & pub guides   

Chef's Night Out: From Four-Star Restaurants to Neighborhood Favorites: 100 Top Chefs Tell You Where (and How!) to Enjoy America's Best
Average Customer Review:
Paperback (30 January, 2001)
list price: $29.95 -- our price: $18.87
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

From the authors of Becoming a Chef, which won a 1996 James Beard Book Award, comes this clever guide to neighborhood restaurants. Andrew Dornenburg and Karen Page interviewed over 100 top chefs in 28 cities across the country, from Miami and Boston to Seattle and Honolulu, with plenty of stops in between, and asked them where they eat when they aren't cooking for themselves.

Chef's Night Out is the fourth book from Dornenburg and Page, and, like their previous work, it was conceived primarily for people in and interested in the restaurant business, aspiring chefs, and food lovers. The basic premise, explain top chefs like Bob Kinkead (fromWashington, D.C.), Rick Bayless (Frontera Grill in Chicago), and Suzanne Goin (Lucques in Los Angeles), is that dining out is one of the best ways to learn about food. But whether you're looking to learn or just looking to eat well, this book is great fun to read, and particularly useful for travelers.

Divided into chapters by city, we are introduced to some local top chefs with their own award-winning restaurants who explain their food philosophies and then offer a short list of their favorite local haunts--everything from fine dining to bakeries, coffee shops, and fast food. Sean Kelly (Aubergine in Denver) loves the Vietnamese curried shrimp and potatoes over rice noodles at New Saigon Restaurant and the "great raw bar" and "happening" bar scene at Jax Fish House. Sanford D'Amato (Sanford in Milwaukee) loves the thin, crispy pizzas from Zaffiro's Pizza and Bar. And Tom Colicchio (Gramercy Tavern in New York City) raves about the constantly changing menu at Etats-Unis, the razor clams in a light white bean broth at the Red Cat, and everything at Daniel and Jean-Georges.

Looking for recommendations in your hometown? Planning a trip and want to know where to go? Here's your chance to find out where the chefs go and why they go there. With help from greats such as Loretta Keller (Bizou in San Francisco), Thierry Rautureau (Rover's in Seattle), and Jimmy Schmidt (The Rattlesnake Club in Detroit), you can't possibly go wrong! --Leora Y. Bloom ... Read more

Reviews (22)

Where the best chefs eat and why!
Chef's Night Out by Andrew Dornenburg and Karen Page tells you where the best chefs across America like to eat and why.This simple idea packs a lot of information into it.It's not just a list of four-star restaurants.You also find out where they go for burgers and oysters and pizza and steak and in the process you find out what they think makes for a great burger and oyster and pizza and steak.It's an education just to read about why they like these places and the food they serve, even if I never make it to half these places (which are in cities from New York to Los Angeles, but also cities I never go to like Atlanta and Baltimore). There are also a lot of interesting articles on things like what kinds of wine to drink with different ethnic foods, which is worth the price of the book in itself.This book is a must for any professional chef who wants to know how the top 100 chefs think about food (and who they are).

Insider's guide to where the best chefs eat out in the U.S.
"Dornenburg and Page have once again unearthed the secrets of the restaurant business and made every reader an insider."--PHYLLIS RICHMAN, THE WASHINGTON POST

"This book may be the ultimate insider's guide to eating out.A copy of Chef's Night Out will live in my carry-on to deip into while in transit and to feast from when I arrive."--LYNNE ROSSETTO KASPER, THE SPLENDID TABLE

"Chef's Night Out answers, beautifully, my favorite question for fellow chefs:Where do you like to eat, and why?"--MARIO BATALI, BABBO, ESCA AND LUPA

"An utterly engaging and comprehensive view of dining for pleasure.Chef's Night Out is a must for every discerning diner."--ALAIN DUCASSE, ALAIN DUCASSE (NYC AND PARIS)

"What a fantastic resource!These are the kinds of places where we get all our inspiration.We can hardly wait to start tasting!"--MARY SUE MILLIKEN AND SUSAN FENIGER, BORDER GRILL AND CIUDAD

"Everything they write reflects Karen and Andrew's passion for great food and their affection for the people who create and celebrate it.Where do chefs eat?Of course I want to know."--GAEL GREENE, NEW YORK MAGAZINE

"Chef's Night Out is my new reference book for dining out around the country.If you love eating out, get this book!"--CHARLIE TROTTER, CHARLIE TROTTER'S

"From San Francisco to Boston, Andrew Dornenburg and Karen Page have created a must-have guide for the most discriminating palates."--MAYOR WILLIE L. BROWN JR., MAYOR OF SAN FRANCISCO

A must-own book for restaurant lovers across the USA!
CHEF'S NIGHT OUT authors Andrew Dornenburg and Karen Page are hosts of a new show of the same name that is aired on TaxiVu in the backseats of New York City taxicabs.They interview top chefs about their favorite places to eat in the city, and provide insider tips on what to order when you're there and what else not to miss.This book tells where 100 top chefs across the U.S. like to eat on their nights off -- where Daniel Boulud eats in New York City, where Charlie Trotter eats in Chicago, where Nancy Silverton and Mark Peel eat in Los Angeles.I can't imagine a better book to guide me to great restaurants in San Francisco, Washington, DC, Detroit or New Orleans -- or any of the other dozens of cities covered.Even if I don't make it to all of these places, I still enjoy reading about them and learning more about how top chefs think about food and restaurants.Still, after reading CHEF'S NIGHT OUT, I'm planning a trip to New Orleans so I can check out Uglesich's (a favorite of everyone from Todd English to Anne Rosenzweig to Charlie Trotter)!! ... Read more

Isbn: 0471363456
Subjects:  1. Cookery    2. Cooking    3. Cooks    4. Directories    5. Essays    6. Guidebooks    7. Reference    8. Restaurants    9. Travel - General    10. United States    11. Cooking / Essays    12. Restaurant & pub guides    13. USA   

The Physiology of Taste: Or Meditations on Transcendental Gastronomy
Average Customer Review:
Paperback (01 October, 2000)
list price: $27.95 -- our price: $17.61
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

You can't properly call yourself a gourmand (or even a minor foodie) until you've digested Jean Anthelme Brillat-Savarin's delectable 1825 treatise, The Physiology of Taste: Or, Meditations on Transcendental Gastronomy. Brilliantly and lovingly translated in 1949 by M.F.K. Fisher (herself the doyenne of 20th-century food writing), the book offers the Professor's meditations not just on matters of cooking and eating, but extends to sleep, dreams, exhaustion, and even death (which he defines as the "complete interruption of sensual relations"). Brillat-Savarin, whose genius is in the examination and discussion of food, cooking, and eating, proclaims that "the discovery of a new dish does more for human happiness than the discovery of a star."

Chocoholics will be satisfied to know that "carefully prepared chocolate is as healthful a food as it is pleasant ... that it is above all helpful to people who must do a great deal of mental work...." He examines the erotic properties of the truffle ("the truffle is not a positive aphrodisiac; but it can, in certain situations, make women tenderer and men more agreeable"), the financial influence of the turkey (apparently quite a prize in 19th-century Paris), and the level of gourmandise among the various professions (bankers, doctors, writers, and men of faith are all predestined to love food). Just as engrossing as the text itself are M.F.K. Fisher's lively, personal glosses at the end of every chapter, which make up almost a quarter of the book. These two are soulmates separated by centuries, and Fisher's fondness for the Professor comes through on every page. As she notes at the end, "I have yet to be bored or offended, which is more than most women can say of any relationship, either ghostly or corporeal." --Rebecca A. Staffel ... Read more

Reviews (6)

Exquisite morsels - but a bland meal
Full disclosure: I admit I read this book based on juicy rumors from gastronomy sources that it was considered an "underground classic" and summarily treasured by modern (and well-placed) gourmet cooks.And to complete that thought, I'll spare you, dear review-reader, some suspense: this book disappointed me.I even found the notes (glibly called "translator's glosses") by the esteemed M.F.K. Fisher a bit dry.Maybe the late Ms. Fisher got caught in the same trap; her notes refer almost constantly to the author's fame and wit in *other* contexts but they're uneven in the current text.

Still, I stand behind the three stars. Brillat-Savarin is not a brilliant author, but his insights into at least a few well-chosen subjects shine across the nearly two centuries since these "meditations" were penned.Long before the Atkins craze gripped American nutrition, for example, one can find here (in Meditation #21: "On Obesity"): "... the principal cause of any fatty corpulence is always a diet overloaded with starchy and farinaceous elements ..." One wonders how our 20th century nutritional experts missed this--especially since the good author's book has been out nearly two hundred years and very popular across Europe for much of this time.

Other nuggets of wisdom are equally remarkable.His analysis of taste manages to turn the standard teeth-chew-the-food, stomach-takes-the-food scientific tract into a celebration of good flavors.A long meditation "on food in general" gives any reader new perspectives on coffee, chocolate, and especially truffles.But physiology is never far behind; the aforementioned tasting discussion includes a prophetic note about the contributions of smell.Fisher's contributions to--and obvious loving translation of--these bits bring the gastronomical poetry up to date.

Unfortunately, I've given you all the highlights.The remainder of this book is stuffed with essays either having little to do with gastronomy ("On Exhaustion?" Death?Hunting Luncheons?) or rambling on with little factual basis.Brillat-Savarin wrote this as a journal and it shows far too often; it's disorganized, didactic to the point of annoyance, and only occasionally stays true to the scientific promise of its title.And poor Ms. Fisher usually ends up as a bystander.

With these critiques in mind, I'd recommend 'The Physiology of Taste" as selective reading.A few of the essays are timeless and beautifully written.Most are turgid and make little sense to a 21st century food lover.Given Ms. Fisher's pedigree I'd hesitate to blame the translation; the author gets full credit and blame.

The standard English edition of a landmark eccentric classic
The standard edition of this work in the US, and a lively one. Jean-Anthelme de Brillat-Savarin (1755-1826) is known for this book and for pithy maxims like "Adam and Eve sold themselves for an apple.What would they have done for a truffled fowl?"(That of course in the days when the truffles that most people heard of were real ones, not chocolate candies that look like them; and also when the real ones were much more plentiful and less expensive.)Memorable are the wonderful anecdotes of the kindly old priest and his "austere" meatless menu ("The Curé's Omelet," with "theoretical notes" afterwards) and of Brillat's scheme at a country inn to enhance a humble dish.This wide-ranging book established its author as an original and knowledgeable voice in French food writing, to be compared with Carême and Grimod de la Reynière.

Brillat-Savarin, among other roles, was the basis of Marcell Rouff's _The Passionate Epicure,_ a fictional book gently combining food and sex (naturally, as a friend of mine remarked, since it's French), which was widely read in English when the translation appeared in 1962.Marcella Hazan and (I believe) Julia Child cited it in their cookbooks.In his preface to the 1962 Rouff, Lawrence Durrell (himself a fashionable author at that time) explained that many in the Brillat-Savarin family "died at the dinner table, fork in hand" and that Brillat's sister Pierrette, two months before her hundredth birthday, spoke at table what are to food fanatics easily the most famous last words ever: "Vite!Apportez-moi le dessert -- je sens que je vais passer!"

Fisher's translation and notes are a lively part of this edition of Brillat-Savarin (happily reprinted recently).Some booksellers offer newer editions by different English translators; I don't know why.This semi-scholarly translation and editing, executed in France during the post-war period described in her autobiographical _Two Towns in Provence,_ was the work that established Mary Frances Kennedy Fisher among US gastronomic writers.Her later status as Official Food Celebrity encouraged journalists to cite her automatically (whether they had read her work or not), but at least this time, publicity and merit coincide.

Provides a timeless discussion of French food
Physiology Of Taste is an unabridged photomechnical reproduction of a classic 1925 edition and should be on the shelves of any serious and dedicated gourmet cook. Physiology Of Taste provides a timeless discussion of French food and cooking written in 1825 by a master at both culinary insight and writing. Whimsical reflection mixes with serious food insights in a most satisfying manner. ... Read more

Isbn: 1582431035
Subjects:  1. Cooking    2. Cooking / Wine    3. Essays    4. General   

The Art of Eating
Average Customer Review:
Paperback (09 May, 1990)
list price: $19.95
US | Canada | United Kingdom | Germany | France

Editorial Review

A collection of essays by one of America's best known food writers,that are often more autobiographical or historical than anecdotal musings on food preparation and consumption. The book includes culinary advice to World War II housewives plagued by food shortages, portraits of family members and friends (with all their idiosyncrasies) and notes on her studies at the University of Dijon, in France. Through each story she weaves her love of food and passion for cooking, and illustrates that our three basic needs as human beings--love, food and security--are so intermingled that it is difficult to think of one without the others. The book won the 1989 James Beard Cookbook Award. ... Read more

Reviews (21)

Needs more stars!
I found this book in a stack of books on sale outside of a Harvard Square book shop, selling for $1.00 in hardcover when I was a poor student.I think that I bought it mainly because it was a thick fat book and the paper quality was was so good.A few hours later I opened it to peruse while sitting in Hamburger Cottage and have never looked at food, human appetites, memories, and other hungers the same.Fisher is now a cult figure but, back then, was barely still in print.Just try reading only a few pages of her writing.If you're a poor student, read the chapter about how to keep the wolf from the door, written during the Great Depression in America people had to work hard to keep their spirits up and did it...even in style.

And Now for Something That's a Complete Masterpiece
In my imagination, in Fisher's mind, everyone from Antoine Careme to Thomas Keller lived together in a big old dilapidated farmhouse in the French countryside.They are all sitting in the shade one buttery-hued afternoon, talking about "Why did the chicken cross the road?":

Antoine Careme:It was trussed onto the back of a rabbit.I call it,"Chicken a la Peugeot".
Vatel:Leave it there and I'll build a feast scene around it.
Jean Brillat-Savarin:It was trying to escape the lawyer that was crossing the road to sue it.
Fanny Farmer:It''s a one-trick chicken, all it can do is cross the road.
August Escoffier:(After having too much pastis):Let's put the dead clucker in a bucket of horseradish sauce and make Double-Toilet Chicken for the Emperor.
Julia Child:If it's being carried across the road on a serving platter and drops onto the road, simply pick it up, brush it off lightly and serve.
Alice Waters:It was free-ranging, got a little disoriented from the aromatherapy it had received earlier, and entered an erroneous zone.
Thomas Keller:I see Sun-dried Chicken Anus with Organic Guacamole Droppings.

Forgive me if this is some kind of Jesus, Moses, and Elvis scenario gone wrong, but Hail Mary (Fisher), this book is a near-religion experience for gastroholics.The culinary writing stylings of M.F.K.Fisher are art, the food memory landscape is art, she could even make a description of a rubber chicken read like 20" of curated treasure.

The Art ofEating is the also the Art of Reading. Not a recipe compendium, but a food enjoyment memoire.If you read slowly, deliciously-enough,she invites you to participate by asking yourself, " What was MY best memory of food from childhood","What was the best dinner invitation I was present at","What would BE the best dinner invitation I could ever be present at" (mine might involve somebody who was going to ask me about the Mayan).

Enjoy this book slowly, it's too beautiful to just wolf down.

Such a tasty book!
"Raspberries Romanoff:"Chill the fresh raspberries, and then whip some cream with sugar and kirsch.Stir with the raspberries and chill again.Serve it forth in tall crystal flutes.

Now, isn't that easy?Isn't that tasty, just reading about it? And, most important, while reading this recipe you instinctively realize that the freshness of the raspberries and the cream are of critical importance.

There are many other joys in this compendium of M. F. K. Fisher's best five books.Another one which rests in my memory is "The Best Peas I Have Ever Eaten" -- literally an ode of love to fresh green peas, plucked from the garden, shucked on the spot, and instantly cooked.But it is also an ode of love to her family and friends who helped her make this feast.

In short, this is a book which enhances life, which makes life more worth living, and which should be at least looked at by anyone who loves good writing and good information about life.

Highest possible recommendation! ... Read more

Isbn: 0020322208
Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Essays    5. Gastronomy    6. Methods - General    7. General cookery