By Hugh Johnson

[epub conversion from retail]

The unique and most sensible, Hugh Johnson's Pocket Wine publication is the final word compact advisor. Now in its thirty seventh version, it's the UK's no 1 wine e-book for wine-lovers and execs. it's the key reference for lovers, traders and creditors and this year's version boasts up to date information on greater than 6,000 wines, growers and areas, plus priceless classic info from specialists round the world.

A colour complement makes a speciality of pinot noir, whereas a brand new part deals the reader substitute wines to attempt in line with these they already drink. greater than two hundred of Johnson's up-to-date favorites also are included.

Thirty-seven variations later, Hugh Johnson's pocket wine advisor nonetheless holds the facility to astonish. In its 336 pages stay enormous quantities of wine selections, plus worthy winery information from wine specialists through the world—and it's all at a superbly reasonable expense. With its updated information on greater than 6,000 wines, growers, and regimes, it's no ask yourself that this can be a perennial classic favourite .

About the Author:

Hugh Johnson is the world's pre-eminent author on wine. First released in 1977, his Pocket Wine e-book sells millions of copies a yr. His profitable formulation of perception, severe appraisal of the realm of wine, plus priceless classic information and wine techniques has been often-imitated yet by no means bettered.

With the e-book of his first e-book, Wine, Johnson tested himself on the age of twenty-seven because the so much fresh and authoritative voice at the topic. in the past 4 a long time he has written books that experience develop into landmarks at the topic, together with his vintage the area Atlas of Wine, co-authored with Jancis Robinson, his Wine better half, first released in 2003, and the tale of Wine. In his spare time he writes approximately gardening from his domestic.

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Extra resources for Hugh Johnson's Pocket Wine Book 2014 (37th Edition)

Example text

It is there in samples – the highest aristocracy and the lowest democracy . . The  ‘Supper Dishes’, from Mrs Beeton’s Everyday Cookery. Bishops drive out in their coaches with hampers of game pies and champagne; and the costermonger, loaded with bread, cheese and beer, drives out with his barrow and donkey. In England, pigeon pies were high-status pies for highstatus people because only wealthy landowners could maintain pigeon cotes to supply fresh meat over winter. In America the situation was initially the reverse.

An Artichoke Pye Take ye bottomes of  or  artichokes being boyld & sliced season ym wth sweet spice mix ym wth ye marrow of  bones wth citron & lemon piele oringoe roots damsons gooseberries & grap[e]s citron lemon butter & close ye pye: A Skarrot or a Potatoe pye is made ye same way. Vegetable pies were not always ‘savoury’ dishes. The traditional Thanksgiving pumpkin pie has an old lineage. There are seventeenth-century recipes for ‘pompion pie’ (pompion is an old name for pumpkin) and other intrinsically sweet vegetables such as sweet potato and skirret (a member of the carrot family) have long been used as pie fillings.

Locals were intrigued by the pies served at his home, and prevailed upon his cooks for the recipe. Once they became a local speciality, the pies became immutable to change and endured like culinary timecapsules, giving us a glimpse into a previous era. A similar thing happened in Nova Scotia to the Cape Breton pork pie, which contains no pork – but has dates where pork presumably used to be.  Fish Pies Fish is a perfectly good alternative to meat as a pie filling – if you have a choice, that is.

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Hugh Johnson's Pocket Wine Book 2014 (37th Edition) by Hugh Johnson

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