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A deadly poisoning, a stolen painting and a criminal mastermind challenge the skills of Sharpe and Donovan


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Opposites attract in this gilded age historical romance when a young American suffragette eschews marriage until a handsome detective is hired to protect her from a dangerous stalker.


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The CDC’s Outbreak Task Force director is on the hunt for a killer–she doesn't need the distraction of her bodyguard!


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When missing turns to murdered, one woman's search for answers will take her to a place she never wanted to go…


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Where do you go when you're at the end of your rope?


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The men of BOLO Consultants uncover a dangerous enemy in the City of Sin.


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
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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. Gérard 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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