4 comments about Quick Access Napa-Sonoma Wine Country Map and Guide (California Wine Region Maps).

1. 
   For my latest trip to Napa/Sonoma wine country, I purchased several books beforehand in the hopes that, among all of our choices, we'd be able to find the perfect, off-the-beaten-path winery. We did in Tres Sabores, although sadly most of their wine had been damaged in a fire.
   
   Having a good book or two on the wineries and restaurants is helpful, but in the end, this map, with it's simple laminated 4-fold design, road map with wineries and tasting rooms labelled on one side, and on the other side, an alphabetical list of wineries, their hours and phone numbers, was the most useful.
   
   Whatever the price, this clear and comprehensive tool is worth three times as much. And definitely stop by and have a chat with the folks at Tres Sabores.



2. worst map I have ever used. Save your money and pick one up at the wineries when you get down there - they are much more accurate (surprise!)



3. This is a great visual tool to help lay out your next trip to Napa Valley. Small and compact but laminated so you don't have to worry about wrinkles.



4. This map is essential if you plan on touring Napa and Sonoma vineyards and wine tastings. Besides showing us the way, the reverse side of the map gave us vital information concerning hours of operation, phone numbers and tours. We didn't get in the car without it.

1 comments about Wine All-in-One For Dummies.

1. I am so clueless about wines and only get simple store brands of under $10. I wanted to get in touch with the wine world and this book was a simple help but not much. I didnt care for anything past the third chapter as I am so new. I learned a few tips but not that much.

5 comments about Encyclopedia of Pasta (California Studies in Food and Culture).

1. MEDIOCRE PRODUCTION OF SCHOLARSHIP. WHAT WE REALLY NEEDED, INSTEAD OF SUPERFICIAL BOOKS ABOUT PASTA, WAS AN AUTHORITATIVELY SCHOLARLY AND AT THE SAME TIME ACCESSIBLE VOLUME, FEATURING A FOLD-OUT PAGE OF ALL THE FANTASTIC SHAPES, ILLUSTRATED WITH BRILLIANTLY SHARP DRAWINGS. NATURALLY THE ENGLISH EDITION OF THE BOOK WOULD INSTRUCT THE AMERICAN READER EXACTLY, PRECISELY, HOW TO COOK THE VARIETIES OF SHORT AND LONG SHAPES, AND THE VARIETIES OF HARD FLOUR, SOFT FLOUR, AND POTATO AND OTHER CONSTITUENTS.
   
   THIS IS NOT THAT BOOK. AMAZING. THE ILLUSTRATIONS ARE NOT CLEAR, AND RESEMBLE SOFT PENCIL SKETCHES, RATHER THAN ESSENTIAL RAZOR SHARP WORK.
   
   AND THERE IS SIMPLY NO DISCUSSION WHATSOEVER OF ANY COOKING TECHNIQUES. NO SPACE FOR IT? WHEN DO WE ADD SALT? HOW MUCH WATER OR OTHER LIQUID DO WE USE FOR THE VARIOUS SHAPES AND MAIN INGREDIENT? WHEN DO WE KNOW THE FOOD IS COOKED ACCORDING TO ITALIAN CUSTOM? WHAT IS "AL DENTE" REALLY, IN ROME, IN PALERMO, IN VENICE, OR MILAN?
   
   WHAT IS RAGU AND HOW DO WE GET IT? WHEN IT IS RIGHT TO ADD CHEESE AND WHEN DO WE ADD GARLIC? WELL, IT DOES SAY IN THE TERSEST POSSIBLE SPACE, "SERVED WITH XYZ", NOT EXACTLY INFORMATIVE. WELL, AGAIN, WE SHOULD LEARN TO DO OUR OWN WORK AND NOT RELY ON ENCYCLOPEDIAS OF PASTA TO HELP US OUT A LITTLE. LET'S JUST DO OUR OWN RESEARCH IN THE OTHER MILLION BOOKS ON PASTA THAT ARE OUT THERE FROM COFFEE TABLE TO POCKET SIZED.
   
   THIS BOOK IS REALLY HALF A BOOK. THE OTHER HALF NEVER MADE IT TO PRESS.
   WELL, IT WAS PUT OUT BY A UNIVERSITY PRESS SO THEY CANNOT BE EXPECTED TO ACHIEVE ANYTHING BEYOND ORDINARY RUN OF THE MILL MEDIOCRE RESULTS, SINCE THEY ARE NOT IN THE PUBLICATION BUSINESS, THEY ARE IN THE SUBSIDIZED, NO NEED FOR PROFIT BUSINESS. ALL THEY HAVE TO DO IF THEY FLOP IS BEG THE TAXPAYERS AND KAZILLION BUCKS CONTRIBUTORS FOR MONEY TO FILL THE GAP.
   
   ZYBYSKO NOVEMBER 3 2009.



2. This is truly an Encylopedia of pasta. In that regard, it is well done and quite thorough. It is well researched and gives amazing history of each of the pastas. I use it as a history book. That said,it is lacking drawings for much of the pasta and that is unfortunate. The book would have been truly wonderful if it included photographs or drawings of each of the pastas. Without them, it makes some of the descriptions quite tedious, leaving too much to the imagination. Translations of more of the names of the pastas, would have also added much to the book since the names of the pastas, in Italian, are quite humerous: the mouse tails, the blind husband. It is not a cook book and that is a point that should be underscored: it is what it is, an Encyclopedia.



3. If you're into pasta and history, this book is incredible. You can feel the time and energy that went into this very informative book. As they said, don't purchase this book looking for recipes. Purchase it to understand what this food meant over centuries to it's people and their culture.



4. Highly recommend this book if you love pasta and the history of it.
   
   As others said, it is not a cookbook which suits me perfectly - I didn't expect one and I received what I wanted.



5. I bought this book after reading a review of it, and I'm so pleased - one of my hobbies is making pasta, and this book gives an incredibly detailed history of every kind of pasta imaginable. As someone of Italian heritage, I also found the book's cultural notes on when certain pastas were/are served in Italy, historical anecdotes and explanations, and other details to be fascinating. Overall, this is a very worthwhile addition to the library of anyone with an interest in Italy, food history, or pasta making in general.
   
   The three very minor complaints I have are that the great illustrations of pasta shapes are not universal, which is a shame - it's hard to get a clear picture of what some styles look like from the description alone. Also, as someone with an interest in making pasta, for all of the homemade (as opposed to factory) styles, I would appreciate minor notations about recipe ratios so that I could try making some of them. I haven't read through the entire book yet, so perhaps I missed a note about this topic. Also, I agree with another reviewer who mentioned that it would be nice to get a translation of the pasta names for those of us who don't know Italian, as the few that I've managed to translate for myself tend to be entertainingly descriptive. These are so minor, however, that I wouldn't even consider them when recommending the book.

5 comments about The Wines of Burgundy: Revised Edition.

1. In-depth and judicious book about Burgundy wines.
   
   A must for this wine type lovers



2. Far and away the best source of information for a Burgundy lover. Each domain has been visited and reviewed. The detailed tasting notes go back decades. Much more expansive than his 1995 edition.



3. This astounding book is required reading for all wine professionals, and highly desirable for anyone looking past the surface of Burgundy. Truly a work of art, very readable. Amazing depth and breadth. Unmissable if you love Burgundy, and a real window into the region if you need genuine perspectives and phenomenal detail.



4. What can be said about Clive Coates, MW? This is the quintessential book on Burgundy. No stone goes unturned. I believe this book will give me a strong chance to pass the theory portion of the MS exam. Well, at least the questions on Burgundy. Thank you for your brilliant offering.



5. I am still in the process of reading this book, but I will say that hundreds of pages -- ok, half of the book -- could've been saved if the tasting notes would've been left out. There are simply too many notes on too many wines. Living in the age of the internet, including this sort of information in a hard copy book is somewhat pointless. It would've been better to create a web database with these tasting notes that can be accessed by the reader, if desired. Personally, I was looking for a good, thorough book on Burgundy, with it's regions, vineyards, winemaking styles, etc. This book has all of that. However, the inclusion of so many tasting notes is overwhelming and seems like filler at times. Just hit on a few of the top producers and leave it at that next time.

5 comments about Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food.

1. I puchased five copies for gifts to my family members as information for pairing wines with foods. They all felt that the materials were very helpful. I would recommend this to any one struggling ith wine and food pairings.
   John Casey, Northville, MI>



2. Evan Goldstein delivers with this book. It helps one gain an understanding of the range of wines to choose from and facilitates matching food with wine. His own words in the following segment of In Wine Country are indicative of what you will find in his book.
   
   [...]



3. This book was very easy to follow. There is a chapter for each style / grape, that includes notes on the wine making region, high level and easy to follow tips about what types of food pair with the grape, and gives sample recipes. It was exactly what I was looking for. The only problem with the book is that the ink smells really bad, which is very unappetizing to smell while reading and thinking about food.



4. There are plenty of reviews here, and this is an excellent book, one that I would recommend without hesitation. Except, if you only want one book, there's now a better wine (and other drink) pairing book available. That is What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers which expands on the wine pairings to add beer, spirits, coffee, and tea.



5. One of the best pairing books ever written. Takes most of the mystery out of the food/wine pairing dilema. Another good one to look at is "What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine".

5 comments about My Nepenthe: Bohemian Tales of Food, Family, and Big Sur.

1. My Nepenthe by Romney Steele is an ode to food, family and Big Sur. Steele, the granddaughter of founders Bill and Lolly Fassett, grew up amid the bohemian atmosphere of Nepenthe in the sixties and seventies and ran a café on the grounds. Her story is one of the culture of Big Sur's artistic community, of the famous visitors to the estate and of family recipes . Filled with anecdotes of the famous and ordinary, and coupled with an outstanding selection of color and black and white photographs depicting the restaurant's history, along with mouth-watering recipes, this book is a treasure. Pretty enough for a coffee table, it captivates with a personal history of the famous Fassett family from its founding to the present day.
   
   I tried the famous Ambrosia burger, just one of Lolly's simple yet delicious creations. (The secret is the sauce!)
   
   I learned that several drinks my parents spoke of were the creation of Nepenthe's fabulous restaurant and bar-Ramos Fizz, to name one.
   
   Romney tells not only about the early history of Big Sur and the Fassett family, but also about the Bohemian counterculture of the sixties. There is a chapter devoted to the making of the film The Sandpiper, which starred Elizabeth Taylor and Richard Burton, along with a recipe for Burton's favorite, calorie-laden Passion cookies.
   
   I think the things I enjoyed most about this book were memories of my own Bay Area childhood with glimpses into details I had never studied. Not all Romney's reminisces are happy-Bill Fassett left Lolly and fathered a daughter by another woman; Lolly died of cancer; Romney herself divorced (only the fact of her marriage and that she now lives with her two children is detailed in her book)-but they bring to life one of the enduring institutions that is Big Sur, and the author shows that a family tradition lives on today at Nepenthe.
   
   Highly recommended.



2. Romney Steele tells the story of growing up in Big Sur, CA at her families restaurant Nepenthe. It's a rich and interesting history starting in 1947, about how the Fassett family turned a little cabin in the hills into a wonderful restaurant.
   
   The book is full of wonderful stories, pictures and fantastic recipes. I've tried a number of them now and they were all really good. Two of my favorites, so far, were the Café Benedict and the New Potato Hash with Poached Eggs. Both were delicious as were the others I've tried.
   
   Nepenthe is a great book about California history and cuisine and highly recommended.



3. MY NEPENTHE: BOHEMIAN TALES OF FOOD, FAMILY AND BIG SUR provides a fine gathering of stories from the famous California restaurant in Big Sur, considering a sixty-year-old family-run establishment. Written by the owner's granddaughter who grew up at the restaurant, MY NEPENTHE supplements over eighty recipes from the family archives with a review of the history, stories and experiences of the establishment. Color photos of people, places and foods round out the offerings.



4. This book took me back to vacations when our family has stopped at Nepenthe on our trips up the coast of California. After stopping there for lunch one time, we have to stop each time we go back. The views, ambiance and food are always outstanding. The history of the restaurant is been particularly interesting. Finding and reading this book is a treasure. The background of the family behind it was fun to read. Being a quilter, I was particularly interested in the fact that Kaffe Fassett, a famous fabric and quilt designer is part of that family. The pictures capture the spectacular views perfectly. It makes me want to hop on a plane and visit again.
   
   The book also has included recipes for various items served there. Not being much of a cook, I may or may not try them out, but someone who enjoys cooking would have a great time recreating their wonderful menu items.
   
   Whether you know Nepenthe from personal experience or are looking for a nice "California" cookbook, this book is it. I will probably buy more copies for gifts. Thank you, Romney Steele for all of your efforts in putting this book together. The book is as beautiful as the restaurant.



5. This is a beautiful book, but I consider it more of a family album than a cookbook. If you've been to Nepenthe it would be a great souvenir. It is easy to get caught up in looking through the pages and imagining what it would be like to be part of this family. I intended to try several of the recipes but my daughter "borrowed" it before I had a chance. She loves the way the book looks on her book shelf, has made a couple of the recipes (delicious) and is quite pleased to now own it.

5 comments about In-N-Out Burger: A Behind-the-Counter Look at the Fast-Food Chain That Breaks All the Rules.

1. I enjoyed getting an inside look into my favorite restaurant chain. Sorrow, sadness, wealth and fame does not separate the the haves from us have nots. Great read for those interested enough to look for the book.



2. good read. a lot of history. pretty descent sources, but the ending was not as up to date as I would have liked. Overall 4.5 out of 5.



3. This is truly a good read -- especially if you like the burgers! You'll gain a deep respect for the family that started the In-N-Out Burger chain. Oooh, how I wish I had one in my backyard!!!!



4. For anyone that loves a good true story this is it. I was given an assignment to read this for class and I could not put it down. I highly recommend it.



5. As an avid reader of books on business strategy, business organization, leadership, finance, etc, I was more than a little disappointed. This book lacks the substance needed to put it into the informal "business book" category. It is a good story, and entertaining to read, but you will not learn from it, feel inspired by it, or gain any more information about how the company is run than you had before you began reading the book. There are pages and pages of flowery descriptions where the book sounds more like an advertisement for the food they serve than anything else. There is more than enough information on the details of the people's personal lives involved in the company, but very little about the operations of the company. I do love to eat at In-N- Out, and it was interesting to read about the people who started the company and learn some of their history. The business information in the book, however, could have been summed up in a short magazine article.

5 comments about Pintxos: Small Plates in the Basque Tradition.

1. I am always looking for new foods, new ways to present old foods and new techniques to prepare them. This book is a treasure! The food of the Basque region of Spain has them all, and this book presents them in a tapas-like format. Pintos is the Basque version of tapas. Great party foods!



2. Look, you need to buy this book. it's simple and straightforward. the recipes are tasy and easy. that's it. You will wow your friends cooking anything out of this.



3. The writing is clear and Hirigoyen's story of tapas and his own life is told in an interesting and relatively concise way. Pintxos shows how a book can capture a chef's style and cuisine traditions without feeling forced, pretentious or too much like a self-promotional device. An enjoyable book to cook, eat and entertain from.



4. Quite a few interesting and tasty tapas of Basque inspiration with modern twist. Great pictures also.



5. the pintxos and tapas are all there, and you can prepare them at home and invite friends to share the basque tradition.

No comments about Back Lane Wineries of Napa.

5 comments about The Way to Make Wine: How to Craft Superb Table Wines at Home.

1. This is a very easy reading book, but certainly is not a beginner's book. The book seems tailored to someone who is really into winemaking. I for one am not going to buy grapes in 100 pound lots and crush them into juice when I can buy kits with the juice already processed. There are endless details in the book, perhaps useful to the advanced winemaker, but boring to us beginners. Again, the book was interesting reading, but not of much use to a beginner.



2. Hands down the best wine making book. For the home wine maker that is going from grapes and wants to make the best wine they can. Simple easy to use but then dives in deeper as needed if you needed to know. I have it with me all the time on my commute to work, during the the crush and press period, to read and reread, take notes etc.
   
   Highly recomend.



3. If your interested in some of the more technical details of crafting fine wines then this book is for you.



4. I have been making wine for years at home and still didn't know half of what is in this book. Its important to note that this is not a "recipe book" that being said every other aspect of home wine production is covered.. I enjoyed the every man writing style and the lack of wine snobbery, that can filter thru sometimes when describing the process of wine.I highly recommend as a resource text and all beginners should move this to the top of there reading list.... my wine just got better.



5. I am about 65% through this book. It consists of 2 sections. The first section is a detailed view of the steps to make red, rose, or white wine. The second section goes into extensive detail on the chemistry you need to know to make first rate wine. Many detailed techniques are discussed throughout the book. Though this is the first wine making book I have read, I like it a lot. It is well written and easy to read. It explains why the winemakers needs to know total acidity as well as ph. It also discusses sulfides in detail.
   
   --Henry Pinney--