Detalles MARC
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08717nam a22005293i 4500 |
| 001 - CONTROL NUMBER |
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EBC433925 |
| 003 - CONTROL NUMBER IDENTIFIER |
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MiAaPQ |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20221011163734.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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m o d | |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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cr cnu|||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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211129s2009 xx o ||||0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780470429938 |
| Qualifying information |
(electronic bk.) |
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| Canceled/invalid ISBN |
9780470138847 |
| 035 ## - |
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| System control number |
(MiAaPQ)EBC433925 |
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| System control number |
(Au-PeEL)EBL433925 |
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| System control number |
(CaPaEBR)ebr10313727 |
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| System control number |
(CaONFJC)MIL211305 |
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| System control number |
(OCoLC)608305784 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
MiAaPQ |
| Language of cataloging |
eng |
| Description conventions |
rda |
| -- |
pn |
| Transcribing agency |
MiAaPQ |
| Modifying agency |
MiAaPQ |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TP548 |
| Item number |
.L37 2010 |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.2/2 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
LaVilla, Joseph. |
| 9 (RLIN) |
299670 |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Wine, Beer, and Spirits Handbook : |
| Remainder of title |
A Guide to Styles and Service / |
| Statement of responsibility, etc. |
Joseph LaVilla; photography by Doug Wynn. |
| 264 #1 - |
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| Place of production, publication, distribution, manufacture |
Hoboken : |
| Name of producer, publisher, distributor, manufacturer |
John Wiley & Sons, Inc., |
| Date of production, publication, distribution, manufacture, or copyright notice |
2009. |
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| Date of production, publication, distribution, manufacture, or copyright notice |
©2010. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 online resource (527 pages) |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
computer |
| Media type code |
c |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
online resource |
| Carrier type code |
cr |
| Source |
rdacarrier |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service -- Contents -- Preface -- Audience -- Organization of the Text -- Features for Students -- Instructor Resources -- Acknowledgments -- Part One: Introduction to Wine -- Chapter 1: What Makes Wines Taste Different? -- The Grape -- Phylloxera Vastatrix -- Climate -- Soil -- Harvest -- Chapter 2: How Wine Is Made -- Preliminary Steps -- Making Wine: General Processes -- Fermentation -- Producing Sweet Wines -- Post-Fermentation Treatment -- Bottling -- Post-Fermentation -- Chapter 3: The Science of Wine Tasting -- Why Do We Taste Wine? -- The Senses -- Cleansing the Palate -- Blind Tastings -- Language Development -- Chapter 4: Wine Storage and Service -- Aging Wine -- Wine Storage -- The Wine Cellar -- Wine Service -- Chapter 5: Food and Wine Pairing -- Why Pair Food with Wine? -- Making the Most of Pairing -- Cooking Methods -- Making Pairing Determinations -- The Pairing "Process" -- Classic Pairs -- Difficult Foods -- Pairing Wine to Cheese -- Special Wines or Special Dishes -- Final Notes -- Chapter 6: The Health Aspects of Alcohol -- History -- Recent Developments -- Resveratrol -- Other Antioxidants -- How to Get the Best Effect -- Part Two: Wines from International Grapes -- Chapter 7: Chardonnay -- In the Vineyard -- In the Winery -- Classic Regions -- Wine Styles -- Food and Wine Pairing -- Chapter 8: Pinot Noir -- In the Vineyard -- In the Winery -- Wine Styles -- Food and Wine Pairing -- Chapter 9: Cabernet Sauvignon -- In the Vineyard -- In the Winery -- Wine Styles -- Food and Wine Pairing -- Chapter 10: Merlot -- In the Vineyard -- In the Winery -- Wine Styles -- Food and Wine Pairing -- Chapter 11: Sauvignon Blanc -- In the Vineyard -- In the Winery -- Wine Styles -- Food and Wine Pairing -- Chapter 12: Riesling -- In the Vineyard -- In the Winery -- Wine Styles. |
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| Formatted contents note |
Food and Wine Pairing -- Chapter 13: Syrah/Shiraz -- In the Vineyard -- In the Winery -- Wine Styles -- Food and Wine Pairing -- Chapter 14: Grenache/Garnacha -- In the Vineyard -- In the Winery -- Classic Regions -- Wine Styles -- Food and Wine Pairing -- Part Three: Wines from White Grapes -- Chapter 15: The Aromatics -- Viognier -- Muscat -- Gewurztraminer -- Torrontes -- Albariño -- Verdejo -- Food and Wine Considerations -- Chapter 16: Light and Crisp White Wines -- Pinot Blanc -- Pinot Grigio -- Trebbiano -- Verdicchio -- Garganega -- Arneis -- Melon de Bourgogne, or Muscadet -- Chenin Blanc -- Food and Wine Considerations -- Chapter 17: Fat and Full -- Pinot Gris -- Semillon -- Malvasia -- Food and Wine Considerations -- Part Four: Wines from Black Grapes -- Chapter 18: Light and Fresh -- Cabernet Franc -- Gamay -- Corvina -- Sangiovese -- Barbera -- Dolcetto -- Food and Wine Considerations -- Chapter 19: Soft and Juicy -- Tempranillo -- Malbec -- Pinotage -- Carménère -- Food and Wine Considerations -- Chapter 20: Full and Tannic -- Nebbiolo -- Touriga Nacional -- Aglianico -- Tannat -- Food and Wine Considerations -- Chapter 21: Rich and Spicy -- Zinfandel -- Monastrell/Mourvèdre -- Negroamaro -- Nero d'Avola -- Food and Wine Considerations -- Part Five: Sparkling and Fortified Wines -- Chapter 22: Sparkling Wines and How They Are Made -- History -- How Is Champagne Made? -- Other Sparkling Wine Production Methods -- Single-Fermentation Sparkling Wines -- Sparkling Wine Styles -- Sweetness Levels -- Bottle Sizes -- Non-Champagne Sparkling Wines -- Chapter 23: Fortified Wines -- What Are Fortified Wines? -- How Are Fortified Wines Made? -- Port -- Sherry -- Madeira -- Other Port Style Wines -- Australian Port and Others -- Other Sherry-Style Wines -- Other Fortified Wines -- Chapter 24: Sparkling and Fortified Wine Service -- Sparkling Wine. |
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| Formatted contents note |
Food and Sparkling Wine Pairing -- Fortified Wines -- Food and Fortified Wine Pairing -- Part Six: Beer, Spirits, and Liqueurs -- Chapter 25: Beer -- What Is Beer? -- How Beer Is Made -- Styles of Beer -- Storage and Service of Beer -- Food and Beer Pairing -- Chapter 26: How Spirits and Liqueurs Are Made -- Spirits -- Liqueurs -- Chapter 27: Fruit-Based Spirits -- Brandy -- Service of Fruit Spirits -- Chapter 28: Grain-Based Spirits -- Whiskey -- Types of Whiskey -- Vodka -- Gin -- Service of Grain Spirits -- Chapter 29: Vegetable-Based Spirits -- Rum -- Tequila -- Mescal -- Aquavit -- Service of Vegetable-Based Spirits -- Part Seven: The Role of the Sommelier -- Chapter 30: In the Dining Room -- On the Floor -- In the Back -- Chapter 31: Wine List Creation and Menu Matching -- The Beverage Program -- Wine List Creation -- Bin Numbers -- What Wines Should Be Represented? -- Markups -- Menu Matching -- Chapter 32: Cellar Management and Product Research -- Cellar Management -- Product Research -- Chapter 33: Understanding Wine Faults -- Wine Faults -- Appendix A: Maps -- Appendix B: Label Terminology -- How to Read an Australian Label -- How to Read a German Label -- How to Read a Spanish Label -- How to Read a U.S. Label -- How to Read a Vintage Port Label -- How to Read French Labels -- How to Read Italian Labels -- Appendix C: Legislation -- European Wine Regulations -- French Wine Law -- Italian Wine Law -- Spanish Wine Law -- German Wine Law -- New World Wine Regulations -- Distribution Law -- Glossary -- Bibliography -- Index. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
Master the mysteries of wine. The study of wine and beverages has become integral to hospitality education. The Wine, Beer, and Spirits Handbook demystifies the wine and wine-making process, examining not only the making and flavor profiles of wine, beer, and spirits, but also the business of wine service as practiced by a chef or sommelier. Unique to this book, is the strong emphasis on food and wine pairings, as well as food and beverage interactions. An entire chapter uncovers this broad, often intimidating, topic with detailed information on table wines, sparkling wines, fortified wines, beer and spirits. More importantly, The Handbook explains the responsibilities of a sommelier from both service and managerial perspectives. Readers explore their wine-related duties including: the developing of wine lists, identifying faulty wines, ordering, receiving, and storing wines, conducting inventory control, pricing, product research, cellar management, and the health and legal implications of wine consumption. A comprehensive, one-stop resource to the character and best use of beverages, The Wine, Beer, and Spirits Handbook will help every student, chef, sommelier and wine enthusiast confidently master the mysteries of wine and other beverages. |
| 588 ## - |
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| Source of description note |
Description based on publisher supplied metadata and other sources. |
| 590 ## - LOCAL NOTE (RLIN) |
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| Local note |
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Wine and wine making. |
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| Topical term or geographic name entry element |
Wine service. |
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| Topical term or geographic name entry element |
Wine and wine making |
| 9 (RLIN) |
189710 |
| General subdivision |
Flavor and odor. |
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| Topical term or geographic name entry element |
Drinking of alcoholic beverages. |
| 655 #4 - |
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| Genre/form data or focus term |
Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Wynn, Doug. |
| Relator term |
photographer |
| 776 08 - |
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| Relationship information |
Print version: |
| Main entry heading |
Institutes, The International Culinary Schools at The Art |
| Title |
Wine, Beer, and Spirits Handbook |
| Place, publisher, and date of publication |
Hoboken : John Wiley & Sons, Inc.,c2009 |
| International Standard Book Number |
9780470138847 |
| 797 2# - |
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| Corporate name or jurisdiction name as entry element |
ProQuest (Firm) |
| 856 ## - |
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| Uniform Resource Identifier |
https://login.ezproxy.pucpr.edu/login?url=https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=433925 |
| Link text |
Acceso Remoto |
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| Uniform Resource Identifier |
https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=433925 |
| Link text |
Acceso en el Campus PUCPR |
| 942 ## - |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Libro electrónico |