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Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes…

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As every experienced restaurateur knows serving the public is a far cry from serving the public well. The Wine Manual is the first book of its kind in North America because it is written specifically for a person entering the hospitality field of wine service.…

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Wine and the Vine provides an introduction to the historical geography of viticulture and the wine trade from prehistory to the present. Throughout, the rich symbolic and cultural significance of wine is related to its evolution as a commercial product. The book…

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Profitable beverage service is crucial to the success of many operations, yet it can be underutilized by managers and employees. Informative and practical in approach, this book helps readers understand and appreciate the intricacies of how to manage a beverage…

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The First Complete Guide to the 1855 Bordeaux Classification - A Fascinating Account for Wine Lovers and an Authoritative Reference for Wine Industry Professionals The 1855 Bordeaux Classification has been a fixture of the wine world for almost 150 years, yet the…