Women of Wine or Great Whole Grain Breads

Women of Wine: The Rise of Women in the Global Wine Industry

Author: Ann B Matasar

This inspiring, engagingly written book, with its personal approach and global scope, is the first to explore women's increasingly influential role in the wine industry, traditionally a very male-dominated domain. Women of Wine draws on interviews with dozens of leading women winemakers, estate owners, professors, sommeliers, wine writers, and others in the United States, the United Kingdom, France, Italy, Australia, New Zealand, and elsewhere to create a fascinating mosaic of the women currently shaping the wine world that also offers a revealing insiders' look at the wine industry.

To set the stage, Ann B. Matasar chronicles the historical barriers to women's participation in the industry, reviews post-World War II changes that created new opportunities for them, and pays tribute to a few extraordinary nineteenth-century women who left their mark on wine despite the odds against them. She then turns to her primary topic: an accessible discussion of women associated with some of the most prestigious wineries and institutions in both the Old and New Worlds that emphasizes their individual and collective contributions. Matasar also considers issues of importance to women throughout the business world including mentors, networking, marriage, family, education, self-employment versus the corporate life, and risk taking.

Library Journal

After reading this well-documented chronicle on the growing presence of women in the centuries-old wine industry, one understands why wine is gaining in popularity over other alcoholic beverages: the "women of wine" are passionate about both their path and their product. Through revealing profiles of all of the major women in the global wine industry, Matasar (business, emerita, Roosevelt Univ.; Corporate PACs and Federal Campaign Financing Laws) shows that the obstacles-gender bias, social mores, etc.-that women must overcome to gain success in this historically male-dominated field are not qualitatively different from those encountered in other professions. Matasar interviewed representative women from all facets of the trade in the United States, as well as in Great Britain, France, Italy, Australia, and New Zealand: they are owners of great wineries, marketers, sommeliers, writers, and educators. Oenophiles as well as the merely curious will rejoice in learning intriguing facets of the industry, including the demanding test that must be passed before an aspirant can be called a "Master of Wine." A solid choice for large business, hospitality, and women's studies collections.-Peter R. Latusek, Stanford Graduate Sch. of Business Lib., CA Copyright 2006 Reed Business Information.

Table of Contents:

List of Illustrations
Acknowledgments
Introduction

1. Women Need Not Apply
2. The Changing Face of the Wine Business
3. A Toast to the Past
4. Viticultrices et Propriétaires
5. Le Donne del Vino
6. The New World: California
7. The New World: The Southern Hemisphere
8. Knowledge Is Power
9. Uncorking Sales
10. Past, Present, Future

Appendix 1: List of Interviews
Appendix 2: Women Masters of Wine
Appendix 3: Women Master Sommeliers
Glossary
Bibliography
Index

Books about: Secular Conscience or Utopia

Great Whole Grain Breads

Author: Beatrice A Ojakangas

The crust, the texture, the aroma, the taste-a hearty whole grain bread makes the meal or, in the case of the cheese breads, blinis, or calzone that Beatrice Ojakangas serves up, becomes the meal. The seasoned baker and the passionate amateur, the connoisseur and the simply famished will find plenty to celebrate in Ojakangas's classic bread-making book.

Whether it's traditional Finnish rye, old-fashioned corn bread, scones, croissants, pretzels, or popovers, the perfect bread for any occasion can be found in this book, along with companionable advice for making it perfectly every time. For the baker with no time to spare, Ojakangas includes a large assortment of fast and easy breads.

With more than 250 sweet-and-savory recipes, easy-to-follow, step-by-step techniques for mixing and kneading, and special hints for working with whole grains, Great Whole Grain Breads should find a place in every baker's kitchen.

Beatrice Ojakangas is the author of dozens of cookbooks, including The Great Scandinavian Baking Book, Scandinavian Feasts, and The Great Holiday Baking Book, all published by Minnesota. She has appeared on television's Baking with Julia Child and Martha Stewart's Living, and has written articles for many newspapers and magazines, including Cooking Light, Family Circle, and Bon Appetit. She lives in Duluth, Minnesota.

American Food or Lo mejor de Italia

American Food: The Gastronomic Story

Author: Evan Jones

What exactly is American Food? The answer to that elusive question must lie in the sum of America's many historical parts, from the first encounters between Puritan settlers and Native Americans to the eclectic traditions that German, French, Italian, Greek, and Asian immigrants have brought to this country.

In a journey stuffed with delicious history and delightful anecdotes, Evan Jones traces our culinary heritage from colonial times into the present. As he examines such diverse American kitchen achievements as soul food, Cajun cooking, Yankee-Hill country fare, and festive Southern dinners, he proves that there is a delicious and uniquely American style of cooking. American Food is the perfect kitchen companion for the patriotic gourmet.

Book about: Pure Simple Natural Weight Control or The Dish

Lo mejor de Italia

Author: Sophie Braimbridg

With recipes for everything from antipasti and soup to pasta, risotto, meat, and vegetables, this is the perfect book for anyone with an interest in Italian food. With a glossary of ingredients and cooking terms, as well as notes on preparing and serving dishes, even beginners will have no trouble making meals infused with the flavor of Italy.

New New Southern Basics or Two of Usand Friends

New New Southern Basics

Author: Martha Phelps Stamps

Southern cooking was an act of art and love at one time, according to Martha Stamps, but during the middle of the twentieth century an "abomination of honest southern cooking" took place. As women joined the work force in ever-increasing numbers, their lives became so busy that eating became an inconvenience and cooking a chore. Anything that could render the job of feeding the family more convenient was hallowed. Instant meals, frozen foods, microwaves-these became the staples of "cooking," replacing the knowledge and techniques once handed down from generation to generation. Casserole Cuisine-"just add Velveeta and a can of cream of mushroom soup"-pushed aside the traditional hearty cuisine of the South.
 
Blessedly, a change is occurring throughout the nation and particularly in the South. Today's homemakers are looking to get back in touch with the foods of character that previous generations took for granted. The cuisine celebrated in The New New Southern Basics performs that role, reaching back to a generation that took the time to do things right and recreating the basic southern foods in ways that accommodate the tastes and nutritional concerns of our time. Martha Stamps exalts the use of fresh ingredients and cooking from scratch, noting that this is more than a matter of style; it tastes better and is much more valuable nutritionally and economically.
 
The first edition of this book, The New Southern Basics, was published to critical acclaim in 1997. "This is the food that has found its way to the hottest restaurants in New York and Los Angeles, but which tastes even better at home," Stamps writes. This food is "worth taking a little time and giving a little effort, for your friends, your family, your own satisfaction."

Interesting book: Southwestern Grill or Cooks Guide to Grains

Two of Us...and Friends: A Young Couple's Guide to Entertaining (Easily, Affordably) with Wit and Style

Author: Jessie Carry Saunders

The Two of Us...and Friends introduces young couples to cooking and entertaining, while providing fun and inexpensive ways to have all the extras like flowers, candles, and invitations. There are no styrofoam balls to roll in glitter, only useful, elegant, and playful ways to entertain with ease and style. Organized with the 2-4-6-8 principle, each section contains four full menus, plus cooking, decorating, and entertaining tips taken from real life experiences. The "2" chapter, for "The Two of You," deals with the couple's care and feeding, emphasizing the need for alone time. The "4" chapter for a "Party of Four" includes easy but sophisticated menus with a seasonal bent. "6" celebrates "The Joy of Six" with lunches and dinners, sometimes in unusual places, and "Eight and Up" changes the formula slightly to provide not only a swanky dinner party for eight, but for sixteen, twenty-four, and thirty-two. Special "Multiplication Tables" note which menus are easily halved, doubled, and more, with specific notes on what might occur if the reader wants to alter the recipes. Easy, annotated recipe conversions provide additional assistance. Rounding out this Uniquely wonderful book are Jessie's exuberant, contemporary tone, unique entertaining suggestions, and delicious watercolor illustrations throughout.