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The New York Times Book of Wine: More Than 30 Years of Vintage Writing

The New York Times Book of Wine: More Than 30 Years of Vintage Writing Cover

 

Synopses & Reviews

Publisher Comments:

Over the past 100 years, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipesand#8212;and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: even non-cooks will find them a delight to read. Almost all of the newspaper's culinary and#8220;familyand#8221; weighs in here, along with both renowned chefs and everyday tailgaters. The famous names include bestselling author Mark Bittman (How to Cook Everything), who contributes the foreword as well as several essays and recipes; pioneer food critic Craig Claiborne (and#8220;French Thoughts on U.S. Barbecueand#8221;), Pierre Franey (Loin Lamb Steaks with Rosemary), the beloved Florence Fabricant (Raspberry Chocolate Mousse Cakes), Jacques Pand#233;pin (Grilled Tabasco Chicken), Molly O'Neill (and#8220;Splendor in the Lemongrassand#8221;), Alfred Portale,and#160; Mimi Sheraton, Sam Sifton, and many more. With everything from barbecue basics to expert tips, from healthy vegetarian fare to heart-attack-inducing meaty indulgences, this fun, surprising, and enlightening book is a treat for everyone. So pick out a recipe, or three or four or ten, and fire away!

Synopsis:

The best on wine from the New York Times! The newspaper of record has always showcased the writing of some of the world's most respected wine experts, and these 125 articles from its archives feature such esteemed names as Eric Asimov, Frank Prial, Florence Fabricant, and R. W. Apple Jr. They cover everything from corkscrews and winespeak to pairing wine with food, wines from the Continent and South of the Border, and restaurant experiences. This is the ideal gift book for wine lovers.

Synopsis:

Thanks to medical advances, we live longer than ever. It's hard to imagine what the world was like in 1851, when the New York Times began publishing. These 150 articles from the newspaper's archives chart the ongoing insights into conditions ranging from typhoid and tuberculosis to Alzheimer's and AIDS, the development of vaccines and drugs like antibiotics and AZT, and the understanding of genetics. Every illness has its tale, skillfully told by the Times's top reporters.

Synopsis:

For more than a century, the New York Times has published thousands of articles on grilling, along with recipesand#8212;and this unique collection gathers the very best. With contributors such as Mark Bittman, Craig Claiborne, Florence Fabricant, Sam Sifton, and others weighing in on everything from barbecue basics to expert tips, healthy fare to indulgent meaty feasts, this book is a treat for everyone!and#160;

Synopsis:

Today we live longer, healthier lives than ever before in history—a transformation due almost entirely to tremendous advances in medicine. This change is so profound, with many major illnesses nearly wiped out, that it's hard now to imagine what the world was like in 1851, when the New York Times began publishing. Treatments for depression, blood pressure, heart disease, ulcers, and diabetes came later; antibiotics were nonexistent, viruses unheard of, and no one realized yet that DNA carried blueprints for life or the importance of stem cells. Edited by award-winning writer Gina Kolata, this eye-opening collection of 150 articles from the New York Times archive charts the developing scientific insights and breakthroughs into diagnosing and treating conditions like typhoid, tuberculosis, cancer, diabetes, Alzheimer's, and AIDS, and chronicles the struggles to treat mental illness and the enormous success of vaccines. It also reveals medical mistakes, lapses in ethics, and wrong paths taken in hopes of curing disease. Every illness, every landmark has a tale, and the newspaper's top reporters tell each one with perceptiveness and skill.

About the Author

 
Gina Kolata is a senior writer at the New York Times, where she reports on science and medicine; and a two-time Pulitzer Prize finalist. She has written several books, including Rethinking Thin: The New Science of Weight Loss—and The Myths and Realities of Dieting, which was a finalist for the Quill book awards, and the national bestseller Flu: The Story of the Great Influenza Pandemic of 1918 and the Search for the Virus that Caused It (both Farrar, Straus and Giroux).

Product Details

ISBN:
9781402781841
Publisher:
Sterling
Subject:
Wine & Spirits
Author:
Verghese, Abraham
Author:
Goldberg, Howard G.
Author:
Kaminsky, Peter
Author:
Asimov, Eric
Author:
Bittman, Mark
Author:
Kolata, Gina
Subject:
Cooking and Food-Wines of the World
Subject:
Reference
Subject:
Barbecue
Edition Description:
Trade Cloth
Series Volume:
More than 150 Years
Publication Date:
20150421
Binding:
Hardback
Language:
English
Illustrations:
10 b/w illus; 16-pg full-color insert
Pages:
552
Dimensions:
9 x 6 in

Related Subjects

Arts and Entertainment » Music » General
Cooking and Food » Beverages » Bartending and Liquor
Cooking and Food » Beverages » Wine » General
Cooking and Food » Beverages » Wine » Wines of the World
Cooking and Food » Beverages » Wines and Beer
Featured Titles » General

The New York Times Book of Wine: More Than 30 Years of Vintage Writing
0 stars - 0 reviews
$ In Stock
Product details 552 pages Sterling Publishing (NY) - English 9781402781841 Reviews:
"Synopsis" by ,
The best on wine from the New York Times! The newspaper of record has always showcased the writing of some of the world's most respected wine experts, and these 125 articles from its archives feature such esteemed names as Eric Asimov, Frank Prial, Florence Fabricant, and R. W. Apple Jr. They cover everything from corkscrews and winespeak to pairing wine with food, wines from the Continent and South of the Border, and restaurant experiences. This is the ideal gift book for wine lovers.
"Synopsis" by ,
Thanks to medical advances, we live longer than ever. It's hard to imagine what the world was like in 1851, when the New York Times began publishing. These 150 articles from the newspaper's archives chart the ongoing insights into conditions ranging from typhoid and tuberculosis to Alzheimer's and AIDS, the development of vaccines and drugs like antibiotics and AZT, and the understanding of genetics. Every illness has its tale, skillfully told by the Times's top reporters.
"Synopsis" by ,
For more than a century, the New York Times has published thousands of articles on grilling, along with recipesand#8212;and this unique collection gathers the very best. With contributors such as Mark Bittman, Craig Claiborne, Florence Fabricant, Sam Sifton, and others weighing in on everything from barbecue basics to expert tips, healthy fare to indulgent meaty feasts, this book is a treat for everyone!and#160;
"Synopsis" by ,
Today we live longer, healthier lives than ever before in history—a transformation due almost entirely to tremendous advances in medicine. This change is so profound, with many major illnesses nearly wiped out, that it's hard now to imagine what the world was like in 1851, when the New York Times began publishing. Treatments for depression, blood pressure, heart disease, ulcers, and diabetes came later; antibiotics were nonexistent, viruses unheard of, and no one realized yet that DNA carried blueprints for life or the importance of stem cells. Edited by award-winning writer Gina Kolata, this eye-opening collection of 150 articles from the New York Times archive charts the developing scientific insights and breakthroughs into diagnosing and treating conditions like typhoid, tuberculosis, cancer, diabetes, Alzheimer's, and AIDS, and chronicles the struggles to treat mental illness and the enormous success of vaccines. It also reveals medical mistakes, lapses in ethics, and wrong paths taken in hopes of curing disease. Every illness, every landmark has a tale, and the newspaper's top reporters tell each one with perceptiveness and skill.
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