Editorial Review

If you want to learn about wines of the world and advance your comprehension of wine production, grape varieties, appellations, and individual wineries, understand the factors (such as location, soil, climate, and methods of viticulture) that affect the taste and nose, and visit your wine shop with a list of quality wines to explore, Tom Stevenson is the man to read. Author of 12 books (includingRead more

Reviews (15)

Fantastic Reference
This bood gave detailed notes about many of the wineries I was looking for an objective rating/score by an independent source.
In-depth details about every wine-growing region from traditional to new - including those of emerging areas
If only one wine reference encyclopedia is to be purchased, The Southeby's Wine Encyclopedia: The Classic Reference To The Wines Of The World should surely be a strong contender: it's now in its 4th edition, has been fully updated, and is the only single volume that maps and provides in-depth details about every wine-growing region from traditional to new - including those of emerging areas. Each region receives an analysis of appellations, taste and quality, winning producers, and offerings. Add rating systems, small color photos of labels and vineyard descriptions and you have a real winner.
A Feast For Oenophiles
When I first reviewed this book, I must have been on crack. I gave it four stars, but accused it of leaving out "almost unforgivable" information. Looking through it again, I'm shaking my head, wondering if I was looking at a different book, perhaps Curious George, or Fox on Socks. The New Sotheby's Wine Encyclopedia has information that is unavailable in any other credible book on wine.
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Subjects:  1. Beverages - Wine & Spirits    2. Cooking    3. Cooking / Wine    4. Encyclopedias    5. Wine And Wine-Making    6. Wine Buying Guides    7. Wine and wine making    8. Cooking / Wine & Spirits   

Reviews (9)

Great Great Book
As a Chef for a large Oil Field Camp in Alaska allot of these workers are from the South. Since we do a Cajun theme meal once every 5 weeks this Encyclopedia as come in handy allot. So full of useful information and history that it really brings to light allot of things that I never knew about Cajun cooking and cuisine. Would highly recommend this book if you're a lover of Cajun food as I am becoming and so are the people I feed.

The best of everything
This book is the greatest compilation of where Cajun & Creole Cuisine came from and where it is now.It is a fantastic read, and just generally fun to look at the pictures.BUY THIS BOOK!

An Oasis in My Desert
For the last 5 years we've been living in the deserts of Mexico and southern Arizona.I know all too well what it means to miss New Orleans.On a trip home last summer, friends of ours had this book displayed on their coffee table.I knew immediately I had to have it on my own table in Arizona.People there just don't understand our passion for food and culture.
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Subjects:  1. Cooking / Wine    2. Regional & Ethnic - Cajun & Creole   

Editorial Review

For twenty years people have relied on these hundreds of recipes,instructions, and morsels of invaluable practical advice on all aspects of growingand preparing food. This definitive classic on food, gardening, andself-sufficient living is a complete resource for living off the landwith over 800 pages of collected wisdom from country maven, CarlaEmery--how to cultivate a garden, buy land, bake bread, raise farmanimals, make sausage, milk a goat, grow herbs, churn butter, catch apig, make soap, work with bees and more. Read more

Reviews (83)

Tribute to Carla Emery and Country Living
The Encycopedia of Country Living is a wonderful reference guide written over the course of Carla Emery's lifetime.It is packed full of information for the person dreaming of living in the country or for the experienced homesteader.Carla Emery writes in a personal, down to earth way and it is never boring.It is a must-have for those even thinking about a county lifestyle. Carla Emery passed away recently but her book will continue to live on and be a reference guide to all those people that have hopes and dreams of living off the land.

An Absolute Treasure! Thank you Carla!
This book is a rich treasury of simple living. Reading it is not only incredibly informative, but also almost like having a close friend or grandmother at your side. Excellent for reference, full of useful facts, critical insights, and a personal touch that rings of the warmth of a country home.
Can't live without book
Long ago I had an earlier version that was punched hole pages with wire rings holding it together.
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Subjects:  1. Cooking / Wine    2. Gardening    3. Gardening/Plants    4. Handbooks, manuals, etc    5. Home economics    6. Reference   

Reviews (6)

My favorite all time cookbook
I recieved my first copy of this book 20 years ago and used it until the cover was falling apart. I ordered another from Amazon and I still love this book. The recipes are accurate and taste great.
disappointed
The item that was pictured was the one I thought I ordered. appearently not. I hope the seller fixes the picture as to not mislead another customer.

WISH I OWNED A COPY
This is the only way I have been able to contact you.Read more

Subjects:  1. Cookery    2. General    3. Sale Adult - Cooking / Wine    4. Non-Classifiable    5. Sale Books   

Reviews (2)

Excellent overall with many minor glitches
He has a thoroughly enjoyable writing style (especially the puns) with superb information.I use the book very frequently when purchasing.These errors are minor but the sheer quantity of them seems inexcusable, especially in an encyclopedia and in an edition that has been "fully revised and updated".
Extremely useful for anyone who buys sparkling wine regularly
In 1986 Tom Stevenson released his "Champagne" and established himself as a premier expert in bubbly wines. In this volume, he expands his range beyond the French region and considers other fizzy grape juice, both in France, and worldwide. This is a welcome release by an author who is thoughtful and makes positive contributions to wine scholarship, criticism, and appreciation.
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Subjects:  1. Beverages - Wine & Spirits    2. Cooking    3. Cooking / Wine   

Editorial Review

If you eat natural foods, or want to learn more about them, reading Read more

Reviews (18)

great resource for foodstuffs
This is a great food sourcebook.It doesn't have recipes - it's not a cookbook.
natural goodness defined
The New Whole Foods Encyclopedia is the holy grail to anyone embarking on a healthier, greener diet. Wood carries a relaxed, conversational tone through tales of sugar snap pea goodness or the brief history of quinoa, and I love her attention to detail in pointing out surreptitiously refined sugars in the most seemingly safest foods. At times, the lecture waxes a tad over-preachy, but the sheer breadth of foods covered, from South American grains to Asian legumes, makes this book a must-have for any cook.

Excellent whole foods primer
Sometimes, the trick with books of this nature is being able to find the information you are looking for quickly and easily.There are a number of other books on the market that contain much the same information as this book does (in more detail) but what sets The New Whole Foods Encyclopedia apart is its remarkable ability to simplify the key information down to the most essential basics. Elson Haas' Staying Healthy With Nutrition for example, is an excellent resource but at nearly 1000 pages it requires a bit of digging to get to the specific information you need.The New Whole Foods Encyclopedia is always the first place I check for the basics before researching more specialized, detailed sources.It's to natural food what Ephraim Katz' Film Encyclopedia is to film...namely, the best resource for concise, general overviews.
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Subjects:  1. Cooking / Wine    2. Encyclopedias    3. General    4. Health & Healing - General    5. Natural foods    6. Nutrition    7. Nutrition And Diet    8. Reference    9. Cooking / Reference   

Reviews (10)

Nice book but not an Encyclopedia
This is a nice book. It has a fair number of spices and herbs listed, I would say the ones most commonly used in the American kitchen. It also includes international recipes and even a chapter on Flavorings as listed in the title. Overall a good source of information and a good read. Beware however this is by no means comprehensive, there are other books out there with much more detailed information on spices and hebs, unfortunately I am still searching to find one that I used to own that desrved the title encyclopedia. When I find it I will re-post.

Herb & Spice Heaven
Herbs enhance and enliven meals. Herbs are the leaves of fresh or dried plants. Spices are the aromatic parts: buds, fruit, berries, roots or bark. Most spices thrive in tropical regions, while herbs can be grown in your own garden or indoors in a sunny place. Some herbs can also produce spices.
Everything from Agar-Agar to Zahtar
If you had this book, you'd know that Agar-Agar is a seaweed and Zahtar is a blend of sumac, roasted sesame seeds, and ground thyme. Encylopedia indeed! I purchased this book to learn about herbs and spices so that I could cook flavorful while cutting salt, fat, mayo, and other bad things in my diet. If you only get one one kitchen reference on this subject, make it this one.I started giving this book as a gift to friends and family and now they're giving it as a gift as well. It's divided into the following sections:Read more

Subjects:  1. Cookery    2. Cookery (Herbs)    3. Cooking    4. Cooking / Wine    5. Dictionaries    6. Encyclopedias    7. Herbs    8. Reference    9. Specific Ingredients - Herbs, Spices, Condiments    10. Spices    11. Cooking / Herbs, Spices, Condiments   

Reviews (26)

Excellent book
If you ever wanted to know anything about food, cuisine, and cooking, the Larousse Gastronomique is the book to consult.
Encyclopedic work of Gastronomy
This book covers literally everything from A-Z in the
Shocking errors and inaccuracies
Considering the reputation of this book, I was quite shocked to read some of the errors it contains with regard to Australia and New Zealand to the extent I cannot take for granted anything else within its pages.
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Subjects:  1. Cookery    2. Cookery, French    3. Cooking    4. Cooking / Wine    5. Encyclopedias    6. Food    7. Methods - Professional    8. Reference    9. Cooking / General    10. Food & Drink / Cookery    11. General cookery    12. Reference works   

Reviews (8)

Geared towards vegetarians
Just so you know- this book is a good book. I found his vast knowledge base a great resource, there were many things about food that I did not know- many items of trivia that come up while reading that impressed me, or were new to me. What made me give it 4 not 5 stars is the fact that the book barely mentions the magical relationships with meats/poultry. I did not gather this would be true by looking at the title. You need to be aware that this book is geared towards vegetarian eating. Go and look at the table of contents if available to you here. You will find that there are no chapters on meat/poultry.
Cunning Enc. Wicca Kitchen
I was replacing, my first copy decided to go live with someone else.I find this an excellent for someone with little experience with herbs and their uses and some one who is a novice in the kitchen.
GREAT KITCHEN RESOURCE
This is a good book that doesn't offer too many recipes...I already like my OWN recipes!But, what it does do is highlights many ingredients I already use, and let's me know what magical properies they have.This allows me to customize my own recipes to express the magical intention (along with flavorful intention) I am crafting.It could use MORE ingredients,(which is why I gave it a 4*and not a 5*,. as there are some common ones that are missing, but overall it is a good reference for the magical kitchen. ... Read more

Subjects:  1. Alternate Spirituality    2. Body, Mind & Spirit    3. Food    4. Magic    5. Miscellanea    6. New Age    7. Witchcraft & Wicca    8. Body, Mind & Spirit / Magick Studies    9. General cookery    10. Wicca   

Reviews (4)

Fresh insights on herbs and spices. Buy It!
`The Contemporary Encyclopedia of herbs & spices' by Seattle spice merchant Tony Hill is a great contrast to the previous spice reference I reviewed, Jill Norman's `herbs & spices, the cook's reference' which I stated at the time may be the only book the amateur cook needs as a reference on herbs and spices. Herr Hill's work does not change my original opinion of Norman's book, but that is not because Hill's book is of lower quality than Norman's reference. It is because Norman's work is much more skillfully arranged to serve the average cook. very helpful
I just recently needed to look up parsley and how to care for it and found you can freeze it.The information is very helpful.

A Must Have Reference!
Living in Seattle, I have the pleasure of shopping in Tony's culinary "lair" of herbs, spices and teas, and is at least a monthly venture if not more often.
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Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Encyclopedias    5. Herbs    6. Herbs (Botany)    7. Specific Ingredients - Herbs, Spices, Condiments    8. Spices    9. Cookery by ingredient    10. Cooking / Herbs, Spices, Condiments   

Subjects:  1. Cheese    2. Cooking    3. Cooking / Wine    4. Encyclopedias    5. France    6. French Cookery    7. Pictorial works    8. Regional & Ethnic - French    9. Specific Ingredients - Dairy    10. Varieties    11. Cooking / Dairy   

Subjects:  1. Encyclopedias    2. Genres & Styles - Jazz    3. Jazz    4. Music    5. Music History And Criticism +    6. Music/Songbooks    7. Reference    8. Music / Reference   

Reviews (7)

Good but not great
I picked up this set because I immensely enjoy reading the Oxford Companion to Food and refer to it often.
Great Source on Culinary History,Business, and Lore
`The Encyclopedia of Food and Wine in America' is a great 1500 page compilation of excellently written articles on virtually every aspect of the history, education, manufacture, marketing, personalities, and writing about food in America. Practically the only thing it does not include is recipes or cooking. Even sidebars whose label suggests a proper place for a recipe such as the sidebar on shoofly pie gives not one hint about how to make this delicious dessert. Given the size of the subject, it is not at all surprising that the editors have left these out, as both recipes and kitchen science can both be considered without nationality, plus the fact that there are thousands of good cookbooks and a score of books on food science available today, so why not focus on things which are not commonly covered in these books. This means that this volume can sit beside the `Larousse Gastronomique' with only a very small amount of overlap in material. These two giant books have two entirely different objectives. While both works will have articles on potatoes, Larousse will tell you how to cook them, but Oxford will tell us were they are grown, their commercial importance, nutritional importance, and their appearance in cartoons.
As much fun as a really, great meal!
What makes this encyclopedia different from most other such comprehensive authoritative sources of information? It's a pure delight to read!Whether it's discussing food mythology or the traditions of ethnic cookery or just any other culinary subject, these volumes are a great entertainment as well as real education.Truly a labor of love on the part of excellent, dedicated scholars and editors, it's a great gift for any American who takes pleasure in reading as well as eating and drinking. ... Read more

Subjects:  1. Beverages    2. Cookery, American    3. Cooking    4. Cooking / Wine    5. Dictionaries    6. Encyclopedias    7. Food    8. General    9. Reference    10. Encyclopaedias & Reference Works    11. History, American    12. National & regional cuisine    13. Reference / Encyclopedias    14. USA   

Editorial Review

Offered up as a lively and comprehensive alphabetical discussion of some 350 types of wine grapes, Read more

Reviews (4)

great grapes!!
I am in the wine business, and find this book to be a wonderful tool for times when I need further explanation or more detailed descriptions. I would recommend it highly for both pros and amateurs.

If you like wine, you need this book!
One of the most comprehensive books on wine grapes around. It gets to the heart of the subject: what a wine made from a specific grape should smell and taste like. My copy has been "borrowed" several times from my bookcase....

Fun, informative and open-minded
This is an excellent book, and I'd have to say it's generally better than Jancis Robinson's Vines, Grapes and Wines.Ideally, one would have both; if not, one would have Clarke's Encyclopedia.As another reviewer has noted, Robinson gives more attention to hybrids; this is surely forward-looking, especially given that the material is generally dated.Though most hybrids are indeed horribly yield-obsessed, there are some promising hybrids and crosses out there (not all of the American hybrids are foxy); many get no mention in this book.Yet there aren't many wineries using newer hybrids in the first place, which makes their inclusion (or exclusion) almost a moot point.Nevertheless, Robinson can come across as relatively rigid and conservative in other ways, at least in this superannuated book.Where Clarke, for instance, rightly notes Garnacha's potential, Robinson focuses on its ignoble role in the "wine lake,"-- in Garnacha's case, a particularly alcoholic and highly flammable one.Yet, to be fair, Clarke has time on his side: this is a wonderfully up-to-date book and he's had a lot more time to analyze the frequently obscure potential of what were once relatively obscure grapes.Read more

Subjects:  1. Agriculture - General    2. Beverages - Wine & Spirits    3. Cooking    4. Cooking / Wine    5. Reference    6. Cooking / Wine & Spirits   

Reviews (7)

TOO MANY RECIPES!!
I liked this book, but there were TOO MANY RECIPES!!!!!!!!!!!! I almost died from reading all the recipies.DO NOT READ THIS BOOK UNDER ANY CIRCUMSTANCES IF YOU DON'T LIKE RECIPES!!!!! After reading this book you will have died in four different dimensions!! I do not recommend this for anyone who does not like recipes!!
the best story!!!!!!!!!!!
I like it because it had a lot of reiceps that I can write down so I can cook for my family like Tostadas. My family loves Mexican food we eat attoco bell.
Fun cool funny book!!
I think everybody should give this book Encyclopedia brown takes the cake 5 stars beacuse this is a good book and it teaches you how to cook and learn about food and how to slove mysteries like the case of the missing garlic bread .and the case of the fourth of July artist the case of the oven mitt the case of the overstuffed pinata and the case of the missing watchgoos and the case of the secret recipe and finely the case the chinese restaurant.
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Subjects:  1. Children's 9-12 - Fiction - Mysteries / Detective    2. Children's Books/Ages 9-12 Fiction    3. Children: Grades 4-6    4. Cookery    5. Detective and mystery stories, American    6. Juvenile literature    7. Literary cookbooks    8. Mysteries, Espionage, & Detective Stories    9. Juvenile Fiction / Mysteries & Detective Stories   

Reviews (11)

For reference more than "reading"
Living in France, I am always making the acquaintance of cheeses I had never before known existed.I always scurry to find this book, and look up the tasty morcel I've just consumed.It's great for learning the basics about various cheeses -- and, as noted by other reviewers -- the photos are divine, but it's not the sort of book one takes into the bath to pore over for hours at a time.Put it on your shelf next to your dictionary and thesaurus; it's that useful!

A great reference
As mentioned in previous reviews, this book does a great job of referencing hundreds of cheeses from France, providing photographs, descriptions, and wine recommendations.In these areas, it does a fantastic job.I've learned a lot reading it and I can't wait to take it with me on my next trip to France. WOW
I collect field guides and what attracts me to some is the clever layout and design. This volume is in a class by itself and unlike some guides, the text was so informative that i could not put it dowm.
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Subjects:  1. Cheese    2. Cooking    3. Cooking / Wine    4. Encyclopedias    5. Food Science    6. France    7. Handbooks & Manuals    8. Pictorial works    9. Regional & Ethnic - French    10. Specific Ingredients - Dairy    11. Varieties    12. Reference / Handbooks & Manuals   

Reviews (5)

fine start for cooking italian
The Italian Cooking Encyclopedia is an enormous book that has detailed photographs showing the reader how to prepare and cook italian recipes. Every recipe is very simple to follow and understand. This is a great type of book for me because I am a visual learner, I need to see the finished product so that I can see what Im cooking. Plus the photographs show how mouth watering the dishes are.
MOLTO BENE!
This book has true, authentic Italian recipes that taste out of this world!I especially like all the information provide about the various pastas, cheeses, herbs, etc.The recipes are wonderful but most are not for the novice cook.If you love Italian food and love to cook, definitely try to find a copy of this book!

Very good stuff
This cookbook is a delight - beautiful pictures, clear directions, and marvelous results.All the recipes I have made from this book have been a success, especially the bolognese sauce.The "picture-book" section about pastas, cheeses, spirits, and such is a great visual guide to elements of Italian cooking.The only drawback is the author's tendency to use Italian terms without explaning what they are, but with a little brainpower, the term becomes clear.A great addition to a food library. ... Read more

Subjects:  1. Cooking    2. Regional & Ethnic - Italian   

Reviews (10)

Worth a read.....
This is truly an encyclopedia, giving more detail and history than most folks would ever want to know about the chili pepper.For the chili-head, though, it is must have knowledge.I enjoyed it.

Book should be called the History of Peppers, With Receipes!
This books gives a history of peppers, not a cooking encyclopedia. I think the editors realized this so they threw in receipes as an after thought. When I first opened opened up the book I anticipating to see titles of chapters on different kinds of peppers, preparation, growing, cooking techniques etc...instead i got a history of several species of peppers that frankly didnt interest me.
Slightly exaggerated claim.....
The CHILE PEPPER ENCYCLOPEDIA by Dave DeWitt, should be an encyclopedia, right?I picture an encyclopedia about peppers as a comprehensive book with many sections each illustrated with a colorful photo of the subject.That is not the case with this book, however. DeWitt's encyclopedia is yet another cookbook. He included many recipes which he has organized origin not by dish, or type of pepper. Read more

Subjects:  1. Cookery (Hot peppers)    2. Cooking    3. Cooking / Wine    4. Encyclopedias    5. Hot peppers    6. Methods - Hot & Spicy    7. Reference    8. Specific Ingredients - Vegetables    9. Cooking / Reference    10. General cookery    11. Reference works   

Reviews (4)

Interesting and insightful...
I recently bought this book as I was interested in finding out the different healing properties of various fruits and vegetables. And I was quite pleased with the setup of the book-basically the book is organized by vegetable/fruit, with each entry including the history of the subject, it's nutritional value, the different diseases,sicknesses,and/or conditions it's known to help,and ways of preparing it properly. I quickly found different juices/veggies/fruits that targeted the conditions I wanted, and I've since incorporated their juices into my routine. I"ve been quite happy with the results in particular with including the following(not all together but seperately and combined with other juices): celery, cucumber, cabbage, carrot, beet, and radish.
Excellent, Excellent Guide
I truly use this book as my juicing reference guide.At first I was disappointed in the structure of the book in that it was listed by vegetable and fruit names.I wanted the standard listing of recipes underthe standard categories and boy am I glad this one is not like that.Ihave other juice books that give me enough recipes to cure anything thatails me.What this book provides is very good info about all theingredients in a recipe and you can figure out subsitutions in anintelligent manner.This book is worth its weight in gold for that alone. I mean all of us just can't get into parsley now can we.Get this bookit's worth every penny.

valuable guide to juicing fruits and vegetables
You won't need a juicer to appreciate this readable reference on juicing (and using) a variety of fruits and vegetables. A medical anthropologist and author of other books on the healing properties of foods, Dr. Heinerman now focuses on juicing. After you choose an ailment (or a fruit or a vegetable), you will respect Dr. Heinerman's scholarship in compiling the beneficial uses of juices. Each chapter on a juice (for instance, "Lettuce Juice") documents its botanical history, description, usage and nutritive values. The anecdotes and testimonials provide strong evidence for the therapeutic qualities of fruits and vegetables -- and their juices. Any juicer you buy will get you started with some good recipes, and this text will augment your choices and combinations of juice. You'll soon be juicing every day, and on into the 21st century. Appendices include helpful information on picking a juicer, uses for the pulp by-product, supplemental commercial products, and recipes ... Read more

Subjects:  1. Alternative Therapies    2. Consumer Health    3. Diet / Health / Fitness    4. Diets - Special Conditions    5. Fruit juices    6. Health & Fitness    7. Health/Fitness    8. Vegetable juices    9. Complem