by
Massy-Beresford, Helen.
Call Number
647.9544361
Publication Date
2019
Format:
Electronic Resources
Relevance:
1.8348
by
George, Rosemary.
Call Number
641.220944
Publication Date
2016
Summary
The wines of Faugères is a comprehensive guide to the wines of a small, distinct region of Languedoc. It covers the history, geography and climate of the region, as well as its grape varieties and viticulture, before profiling the individual producers and their wines, and contains an indispensable assessment of vintages going back to 1982.
Format:
Electronic Resources
Relevance:
1.6924
by
Couderc, Jean-Pierre.
Call Number
663.20068
Publication Date
2010
Summary
With the current structural world wine crisis (overproduction, down-pricing consumption, firms hyper-competition etc.) economic survival has become a prime priority for an increasing part of the industry actors. Consequently, this e-book contains some particularly relevant, original and exploratory research papers which cover the four main issues the wine industry must face - risk management, strategy in order to reach a critical size and improve financial performances, modelling and prospective work for more profitable decision making, for example, brand and pricing management, entrepreneuria
Format:
Electronic Resources
Relevance:
1.6774
by
Fantasia, Rick.
Call Number
641.0130944
Publication Date
2018
Format:
Electronic Resources
Relevance:
1.6036
by
Briffault, Eugène.
Call Number
394.1209443609034
Publication Date
2018
Summary
Paris à Table: 1846 is the first translation in English of a seminal book on gastronomy. Focusing on the Parisian dining scene, it takes the reader from the most elegant restaurant to a laborer's meals on the street, offering "the richest view of Balzac's time seen from the table" (Le Monde).
Format:
Electronic Resources
Relevance:
1.4084
by
Ducasse, Alain.
Call Number
641.5092
Publication Date
2024
Format:
Electronic Resources
Relevance:
1.3466
by
Berdin, Gilles.
Call Number
641.22092199999997
Publication Date
2015
Format:
Electronic Resources
Relevance:
1.3164
by
Davis, Hillary.
Call Number
641.5944
Publication Date
2013
Summary
From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking style from the ""other"" French cuisine---the one that forms the foundation of the Mediterranean diet and celebrates local, fresh and light. Cuisine Niçoise is designed with olive oil, rather than butter and cream; is light, rather than bathed in rich sauces. And it uses fresh, locally sourced produce. Hillary Davis---food writer, cooking instructor, creator of the popular food blog Marché Dimanche, and resident of the Niçoise area for over eleven years---introduces us to Cuisine Niçoise the coo
Format:
Electronic Resources
Relevance:
1.2826
by
Zeinab, Yasmin.
Call Number
914.4361
Publication Date
2018
Format:
Electronic Resources
Relevance:
1.2743
by
Leffler, Rebecca.
Call Number
641.5944
Publication Date
2015
Format:
Electronic Resources
Relevance:
1.2675
by
Unnes, Elin.
Call Number
647.954436
Publication Date
2019
Format:
Electronic Resources
Relevance:
1.2123
by
Donohue, John.
Call Number
647.9544361
Publication Date
2021
Format:
Electronic Resources
Relevance:
1.1286
Limit Search Results
Narrowed by: