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Sweet Romance + Thrilling Intrigue = February Best Reads

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Night time can be frightening, especially when you’re all alone.


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He wanted revenge but found love instead.


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Some promises are meant to be broken, Some vows are forever…


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Can the course that they’ve set for the future handle a slight detour...?


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The famous bells are ringing a hero’s welcome when a former army captain returns home...


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"A cracker of a read—her best yet!"—B. A. Paris


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Trading favors, battling wills, and winning love


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Bound by love. . .torn apart by secrets.


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Will a blackout change everything for these unlikely lovers?


Uncorked
Gerard Liger-Belair

The Science of Champagne

Princeton University Press
October 2004
On Sale: September 27, 2004
152 pages
ISBN: 0691119198
EAN: 9780691119199
Hardcover
Add to Wish List

Non-Fiction Cooking / Food

Uncorked is the first book to quench our curiosity about the inner workings of one of the world's most popular drinks. Prized for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, by how long they last, by how they behave before they fade? Why exactly does serving champagne in a long-stemmed flute prolong both the chill and the effervescence?

Through lively prose and a wealth of state-of-the-art, high-speed photos, this book unlocks the door to the mystery of what champagne effervescence is really all about. GĂ©rard Liger-Belair provides an unprecedented close-up view of the beauty in the bubbles--images that look surprisingly like lovely flowers, geometric patterns, even galaxies as they rise through the glass and then burst forth on the surface. He fully illustrates: how bubbles form not on the glass itself but are instead "born" out of debris stuck on the glass wall; how they rise; and how they burst--the most picturesque and functional stage of the bubble's fleeting life.

Uncorked also provides a colorful history of champagne, tells us how it is made, and asks: could global warming spell its demise? Bubbly may tickle the nose, but this book tackles what the nose and the naked eye cannot--the spectacular science of that which gives champagne its charm and gives us our pleasure.

Media Buzz

Morning Edition - December 31, 2012

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