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Herausgeber: 
  • Anette Cantagallo
  • Édouard Cointreau
    Autor(en): 
  • Richard Juhlin
  • A Scent of Champagne: 8,000 Champagnes Tested and Rated 
     

    (Buch)
    Dieser Artikel gilt, aufgrund seiner Grösse, beim Versand als 3 Artikel!


    Übersicht

    Auf mobile öffnen
     
    Lieferstatus:   Vorankündigung
    Veröffentlichung:  ANGEKÜNDIGT  
    Genre:  Ratgeber 
    ISBN:  9781626360723 
    EAN-Code: 
    9781626360723 
    Verlag:  Simon & Schuster N.Y. 
    Einband:  Gebunden  
    Sprache:  English  
    Dimensionen:  H 318 mm / B 254 mm / D 254 mm 
    Gewicht:  2651 gr 
    Seiten:  400 
    Bewertung: Keine Bewertung vor Veröffentlichung möglich.
    Inhalt:

    A luxury volume on the world's most elegant beverage--by world renowned champagne expert Richard Juhlin, with an introduction by Édouard Cointreau

    In this beautiful and heavily illustrated volume the world's foremost champagne expert, Richard Juhlin takes the reader on a journey to the geographical area of Champagne and through the history of the beverage. With rich photography to accompany the text he explains how to arrange tastings, develop one's sense of smell, and why the setting where you drink champagne is important. He also includes personal anecdotes about his lifelong journey from teacher to connoisseur as well as a reference guide describing and ranking an incredible 8,000 champagne houses, types, and vintages.

    Sit back and enjoy Juhlin's graceful prose with a lovely glass of champagne, the beverage that has come to epitomize luxury and elegance. This is a must have edition for any serious collector and lover of champagne.

    Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

      
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     A Scent of Champagne: 8,000 Champagnes Tasted and - (Buch)
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