can seem daunting. It should be fun and not complicated or mysterious.
This book is written for wine lovers from beginners to professionals. It was
created to gently assist the reader through all the stages of enjoying wine.
The author answers all the "why" questions about wine. The "wonders" are
easily explained by a logical and scientific approach. These explanations
and illustrations prepare the way so that the reader can smoothly move on to
the next level.
• Do we need some special talent for wine tasting? -> No. -> Just lots
of wine tasting.
• Why does sunshine matter? -> Because it is the most important factor
in judging the appearance of wine. - > We have to look at the appearance
• How should we describe the age? -> This book offers many examples and
The author takes the reader in hand to naturally learn the basic parts of
wine tasting and further, to be able to express the taste in "wine" terms.
"Scientific approach" might sound a bit serious but it really is not. It
simply means a consistent and methodical approach.We overlay our logical
explanation with a sensory understanding about wine. This book was very
carefully conceived and designed to assist the reader in understanding ideas
and what we "feel"; our senses. By displaying color samples, graphic charts
and pictures, the author's way of sensing wine’s characteristics are easily
This is a truly unique book both because of its approach and its "sensory"
focus on tasting wine.
＊ Images of all the various factors that make up the aroma > from herbs
• Charts and graphics - > Sensory and holistic understanding of wine by
pictures, illustrations, charts and graphs.
• High definition photographs of various famous wines in the glass as
they appear in actual wine tasting. -> Proprietary photographic technique
used to express the detailed color differences between wines.
The author is a world class sommelier representing his country in the "World
Best Sommelier Competition". His book offers a totally unique scientific and
sensory approach to the study of wine. Produced as an encyclopedic wine
handbook suited to repeated reading and viewing.
Gourmand World Cookbook Award Winner: Culinary Travel
Amazon Best Book of November (2016): Cookbooks, Food and Wine
Financial Times Best Books of 2017: Food and Travel
"Goulding is pioneering a new type of writing about food. His last book, Rice, Noodle, Fish, took an immersive approach to Japan that combined travel, social observation and food lore. His new book on Spain offers little cooking advice but an inquisitive foodie intellectual's experience." (Financial Times)
Crafted in the same “refreshing” (AP), “inspirational” (Publishers Weekly) and “impeccably observed” (Eater.com) style that drove Rice, Noodle, Fish, Roads & Kingdoms again presents a book that will change the way readers eat and travel abroad. The second in their series of unexpected and delightful gastro-tourism books, Grape, Olive, Pig is a deeply personal exploration of a country where eating and living are inextricably linked. As Anthony Bourdain said: “Any reasonable, sentient person who looks to Spain, comes to Spain, eats in Spain, drinks in Spain, they’re gonna fall in love. Otherwise, there’s something deeply wrong with you.”
Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia.
Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.
An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.
Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture.
This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.