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quinoa cookbook the complete guide for quinoa recipesPlease choose a different delivery location or purchase from another seller.Please choose a different delivery location or purchase from another seller.Please try again. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required. Full content visible, double tap to read brief content. Videos Help others learn more about this product by uploading a video. Upload video To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzes reviews to verify trustworthiness. Please try again later. John Peter Fyvie 5.0 out of 5 stars Conrad Thor was a teaching champion, a service disciple not unlike Casar Ritz, Conrad Hilton, and today's Danny Meyer. When you read and grasp this Wine and Food Handbook, you've learned most of what you'll need to know about food and beverage service of quality. Take this edition with you as you travel this wonderful world of ours, and practice the more important performance of welcoming customers, the true magic of Hospitality. John Cousins and Cailein Gillespie deserve full marks in delivering on the art of service principles. Peter Fyvie.This book is the best reference for people in the hospitality industry. Please try again.Please try again.Please try again. Originally written by the late Conrad Tuor, this edition has been updated by two leading figures within the field. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required. Detailed and suitably comprehensive -- Mr A Matthews, Coleg Menai, Wales 20021201 Excellent reference, easy to find information, succinct.we are recommending it particularly for our industry-based students -- Yale College Hospitality and Catering Department 20021201 Ideal for Food and Beverage.http://globalone-mould.com/gbw/fckfiles/20201121003207.xml
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Comprehensive and concise --Kean Maslen, City of Bath College 20021201John Cousins is an author and consultant in food and beverage operations and hospitality management. Cailein Gillespie is a lecturer, consultant and author in hospitality management.Full content visible, double tap to read brief content. Groups Discussions Quotes Ask the Author It is also useful for professional waiters and sommeliers. To see what your friends thought of this book,This book is not yet featured on Listopia.There are no discussion topics on this book yet. The handbook is also a great asset for professional waiters and sommeliers. Originally written by the late Conrad Tuor, this edition has been updated by two leading figures within the field. Verisign. Please try again.Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer. Get your Kindle here, or download a FREE Kindle Reading App.To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. It also analyzes reviews to verify trustworthiness. Conrad Thor was a teaching champion, a service disciple not unlike Casar Ritz, Conrad Hilton, and today's Danny Meyer. All pages are intact and the cover is intact. Some minor wear to the spine. Cover and pages may be creased and show discolouration. This handbook presents a complete guide to the correct service and selection of good food and drink for waiters, hoteliers and students in the catering and hospitality industry, as well as the interested general reader. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. We have dispatched from our book depository; items of good condition to over ten million satisfied customers worldwide. We are committed to providing you with reliable and efficient service at all times. Buy with confidence!.http://www.tuzy.pl/Upload/echo-pb403t-backpack-blower-manual.xml Please note the Image in this listing is a stock photo and may not match the covers of the actual item,250grams, ISBN:0340179066. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100 money back guarantee. The book shows some signs of wear from use but is a good readable copy. Cover in excellent condition. Binding tight. Pages in great shape, no tears. Not contain access codes, cd, DVD. Item is in very good condition. Photos are stock pictures and not of the actual item. Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. Clean copy, sound binding. Quick dispatch from UK seller. NOT ex-library. Clean copy in good condition. Quick dispatch from UK seller. Orders shipped daily from the UK. Professional seller. Book is in NEW condition. Book is in Used-Good condition. May show signs of minor shelf wear and contain limited notes and highlighting. Our BookSleuth is specially designed for you. All Rights Reserved. The Wine and Food Handbook is a useful resource for those studying a broad range of food and beverage courses, including NVQs, VRQs, BTECs or degree-level programmes. It is also a great asset for professional waiters and sommeliers. - Offers up-to-date cuisine information - Covers a wide variety of drinks, including wines and other alcholic and non-alcoholic drinks - Includes information on a broad range of wine regionsOriginally written by the late Conrad Tuor, this edition has been updated by two leading figures within the field. Detailed and suitably comprehensive (Mr A Matthews, Coleg Menai, Wales) Excellent reference, easy to find information, succinct.http://www.familyreunionapp.com/family/events/hospital-policy-and-procedure-manual-philippineswe are recommending it particularly for our industry-based students (Yale College Hospitality and Catering Department) Ideal for Food and Beverage.Comprehensive and concise (Kean Maslen, City of Bath College) Satisfaction Guaranteed. Book is in NEW condition.All Rights Reserved. Educational customers login to see your trade pricingThe Wine and Food Handbook is a useful resource for those studying a broad range of food and beverage courses, including NVQs, VRQs, BTECs or degree-level programmes. It is also a great asset for professional waiters and sommeliers. - Offers up-to-date cuisine information - Covers a wide variety of drinks, including wines and other alcholic and non-alcoholic drinks - Includes information on a broad range of wine regionsOriginally written by the late Conrad Tuor, this edition has been updated by two leading figures within the field. Tambien utilizamos estas cookies para comprender como los clientes usan nuestros servicios (por ejemplo, midiendo las visitas al sitio) para que podamos realizar mejoras. Esto incluye el uso de cookies de terceros con el fin de mostrar y medir anuncios basados en intereses. Se ha producido un problema al guardar tus preferencias de cookies. Intentalo de nuevo. Aceptar cookies Personalizar cookies De 2? mano: Muy buenoNo missing or damaged pages. Maybe some identifying marks on the inside cover. Quality guaranteed from the largest seller of used books online.Por favor, intentalo de nuevo mas tarde.The Wine and Food Handbook is a useful resource for those studying a broad range of food and beverage courses, including NVQs, VRQs, BTECs or degree-level programmes. It is also a great asset for professional waiters and sommeliers. - Offers up-to-date cuisine information - Covers a wide variety of drinks, including wines and other alcholic and non-alcoholic drinks - Includes information on a broad range of wine regionsOriginally written by the late Conrad Tuor, this edition has been updated by two leading figures within the field. Detailed and suitably comprehensive ( Mr A Matthews, Coleg Menai, Wales ) Excellent reference, easy to find information, succinct.we are recommending it particularly for our industry-based students ( Yale College Hospitality and Catering Department ) Ideal for Food and Beverage.Comprehensive and concise ( Kean Maslen, City of Bath College )John Cousins is an author and consultant in food and beverage operations and hospitality management. Cailein Gillespie is a lecturer, consultant and author in hospitality management.Para calcular la clasificacion global de estrellas y el desglose porcentual por estrella, no utilizamos un promedio simple. En su lugar, nuestro sistema considera aspectos como lo reciente que es la resena y si el resenador compro el articulo en Amazon. Tambien analiza las resenas para verificar la fiabilidad. Conrad Thor was a teaching champion, a service disciple not unlike Casar Ritz, Conrad Hilton, and today's Danny Meyer. Utilizziamo questi cookie anche per capire come i clienti utilizzano i nostri servizi per poterli migliorare (ad esempio, analizzando le interazioni con il sito). Se accetti, utilizzeremo i cookie anche per ottimizzare la tua esperienza di acquisto, come descritto nella nostra Informativa sui Cookie. Questo comprende l'utilizzo di cookie di terze parti per mostrare e analizzare la pubblicita definita in base agli interessi. Si e verificato un problema durante il salvataggio delle preferenze relative ai cookie. Riprova. Accetta i cookie Personalizza i cookie Ti suggeriamo di riprovare piu tardi.The Wine and Food Handbook is a useful resource for those studying a broad range of food and beverage courses, including NVQs, VRQs, BTECs or degree-level programmes. Cailein Gillespie is a lecturer, consultant and author in hospitality management.Per calcolare la valutazione complessiva in stelle e la ripartizione percentuale per stella, non usiamo una media semplice. Il nostro sistema considera elementi quali la recente recensione e se il revisore ha acquistato l'articolo su Amazon. Analizza anche le recensioni per verificare l'affidabilita. Conrad Thor was a teaching champion, a service disciple not unlike Casar Ritz, Conrad Hilton, and today's Danny Meyer. Gastronomy is the art and science of good eating and drinking: a conceptThis book provides a rigorous,It equips students with the knowledge to prepare, produce and present food at the highest levels ofIt is also a great asset for professional waiters and sommeliers.- Offers up-to-date cuisineGastronomy is the art and science of good eating and drinking: a conceptThis book provides a rigorous,It also provides an insight into the business arena, usingAccessible and highly structured, theGastronomy is the art and science of good eating and drinking: a conceptThis book provides a rigorous,It also provides an insight into the business arena, usingAccessible and highly structured, the. Condition: Fair. A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show discolouration.With usual stamps and markings, In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,250grams, ISBN:0340179066.Condition: Very Good.Condition: Very Good. This handbook presents a complete guide to the correct service and selection of good food and drink for waiters, hoteliers and students in the catering and hospitality industry, as well as the interested general reader. The spine remains undamaged.The book shows some signs of wear from use but is a good readable copy. Not contain access codes, cd, DVD.Condition: Very Good. Item is in very good condition. Photos are stock pictures and not of the actual item.Satisfaction Guaranteed. Book is in Used-Good condition. May show signs of minor shelf wear and contain limited notes and highlighting.Clean copy, sound binding. Quick dispatch from UK seller.NOT ex-library. Clean copy in good condition. Quick dispatch from UK seller.Condition: Very Good. Orders shipped daily from the UK. Professional seller.Condition: Used; Good. We have dispatched from our book depository; items of good condition to over ten million satisfied customers worldwide. We are committed to providing you with reliable and efficient service at all times.All orders are dispatched as swiftly as possible.Condition: Good. The book has been read but remains in clean condition. Some minor wear to the spine.Condition: Very Good. Shipped within 24 hours from our UK warehouse. Remember if you are not happy, you are covered by our 100 money back guarantee.Satisfaction Guaranteed. May show signs of minor shelf wear and contain limited notes and highlighting.Satisfaction Guaranteed. Book is in NEW condition.Our BookSleuth is specially designed for you. All Rights Reserved. Wine and Food Handbook: Aide Memoire for the Sommelier and the WaiterAbstract A resource for those studying a broad range of vocational food and beverage courses. It is also useful for professional waiters and sommeliers. The handbook is also an asset for professional waiters and sommeliers. Divon, Haim Halachmi, Michael Schneider, Ei Eliezri, Ami Bergman, Amos Avgar. Amir Shaviv, Gideon Taylor, February 14, 1991. Aide—memoire, meeting of Uri. The aide-memoire is usually a This may be provided by textbooks, As the term applies here, an aide. Craig, 6 December 1958, letter in possession ofauthor. OPS, Aide-Memoire, 80. Box 34, Gen. O. P. Smith Collection. Ibid., 90. OPS to EKS, 11 September 1950. Box. IV consultation March 2013 Board discussion in June 2013 TA to be offered by If you use a good aide. Nous utilisons egalement ces cookies pour comprendre comment les clients utilisent nos services (par exemple, en mesurant les visites sur le site) afin que nous puissions apporter des ameliorations. Cela inclut l'utilisation de cookies tiers dans le but d'afficher et de mesurer des publicites basees sur les centres d'interet. Desole, un probleme s'est produit lors de l'enregistrement de vos preferences en matiere de cookies. Veuillez reessayer. Accepter les cookies Personnaliser les cookies Vous souhaitez l'ecouter. Essayez Audible. Notre systeme de paiement securise chiffre vos donnees lors de la transmission. Nous ne partageons pas les details de votre carte de credit avec les vendeurs tiers, et nous ne vendons pas vos donnees personnelles a autrui. Veuillez choisir un autre point de livraison ou acheter aupres d'un autre vendeur.D'occasion: Tres bonMerci d’essayer a nouveau.Veuillez renouveler votre requete plus tard. What she learns will change the way you drink wine—and, perhaps, the way you live—forever. “Think: Eat, Pray, Love meets Somm.” —theSkimm “As informative as it is, well, intoxicating.” — Fortune En savoir plus ici Afficher l'information Masquer ces informations Choisir les articles a acheter ensemble. Expedie et vendu par Amazon. Expedie et vendu par Amazon. Scented detergent followed, then dryer sheets. I wasn’t sorry to give up raw onions or hot sauce. Not adding extra salt was rough at first, tolerable for a bit, then miserable. When I went out to eat, everything tasted like it had been doused in brine. Losing Listerine wasn’t so bad; replacing it with a rinse of citric-acid solution and watered-down whiskey was. I went through a dark phase when I cut out coffee. But by that point, I was used to being a little slow in the morning. Daytime sobriety was ancient history, along with all hot liquids, the enamel on my teeth, and my Advil supply. All this was part of the deprivation routine I cobbled together at the advice of more than two dozen sommeliers, who, over the course of a year and a half, became my mentors, tormentors, drill sergeants, bosses, and friends. You might be wondering why I’d spend eighteen months getting coached by a bunch of pinstripe-wearing bottle pushers. After all, aren’t sommeliers just glorified waiters with a fancy name ( somm-el-yay ) who intimidate diners into splurging on wine. That was pretty much how I saw them, too, until I handed myself over to an elite clan of sommeliers for whom serving wine is less a job than a way of life, one of living for taste above all else. They enter high-stakes wine competitions (sometimes while nine months pregnant), handle millions of dollars in liquid gold, and make it their mission to convince the world that beauty in flavor belongs on the same aesthetic plane as beauty in art or music. They study weather reports to see if rain will dull their noses, and lick rocks to improve their taste buds. Toothpaste is a liability. They complain about that “new glass” smell, and sacrifice marriages in the name of palate practice. One sommelier, whose wife divorced him over his compulsive studying, told me, “Certainly, if I had to choose between passing my exam and that relationship that I had, I would still choose passing my exam.” Their job depends on detecting, analyzing, describing, and accounting for variations of flavor in a liquid that’s compound-for-compound the most complicated drink on the planet. “There’s hundreds and hundreds of volatiles. There’s polysaccharides. There’s proteins. Amino acids. Biogenic amines. Organic acids. Vitamins. Carotenoids,” an enology professor explained to me. “After blood, wine is the most complex matrix there is.” With that obsessive focus on minute differences in flavor comes—actually, I wasn’t sure what, exactly. At least, not when I started. I came to these sommeliers wanting to know what life was like for them, out at the extremes of taste, and how they’d gotten there. It turned into a question of whether I could get there too—if any of us could—and what would change if I did. Some words of warning: For you, a glass of wine might be your happy place. The thing you reach for at the end of a long day, when you switch off a part of your brain. If you want to keep it that way, then stay far, far away from the individuals in this book. Usually, their Saul-on-the-road-to-Damascus moment arrives via, say, a 1961 Giacomo Conterno Barolo sipped in a little restaurant in Piedmont, Italy, overlooking the Langhe hills, the beech trees swaying as a gentle fog curls up from the valley floor. My wine epiphany came slightly differently: at a computer screen. And I wasn’t even drinking—I was watching others do it. At the time, I was a technology reporter covering the Googles and Snapchats of the world for an online-only news site, and I was doing most things via screens. I’d spent half a decade on the tech beat, writing virtual articles about virtual things in virtual universes that couldn’t be tasted, felt, touched, or smelled. To me, “immersive” meant websites with really big digital photos, and the words “it smells” could only ever refer to a problem—BO, a coworker’s lunch, spoiled milk in the office fridge. I once made someone do a story titled “How to Take a Vacation on Google Street View,” as if scrolling through blurry photos of Hawaii’s Waikoloa Village could be a reasonable substitute for lounging around with a Mai Tai in the late afternoon sun. One Sunday evening, my then-boyfriend-now-husband dragged me to a restaurant on the lower rim of Central Park. It was the type of place that prides itself on applying to food what J. P. Morgan purportedly said about yachts: If you have to ask the price, you can’t afford it. I would usually have steered clear of this place for fear of bankruptcy—financial and possibly spiritual—but we were going to meet his client Dave. And Dave liked wine. I liked wine the same way I liked Tibetan hand puppetry or theoretical particle physics, which is to say I had no idea what was going on but was content to smile and nod. It seemed like one of those things that took way more effort than it was worth to understand. Dave collected old wines from Bordeaux. I’d go so far as to say I generally preferred wines from a bottle, but I certainly wouldn’t have turned up my nose at something boxed. We’d barely taken our seats when the sommelier came over. Naturally, he was an old friend of Dave’s. After offering a few platitudes about a “good year” and “elegant nose,” he disappeared to fetch us a bottle, then returned to pour Dave a taste. “It’s drinking really well right now,” murmured the sommelier, employing the sort of nonsense phrase that’s only credible to people who use “summer” as a verb. The wine, as far as I could tell, was not doing anything so much as “sitting” in the glass. As the two men oohed and aahed over exquisite aromas of shaved graphite and tar, I began to tune them out. But then the sommelier mentioned he was preparing for the World’s Best Sommelier Competition. Excuse me? At first, the idea seemed ridiculous. How could serving wine possibly be a competitive sport. Open, pour, and you’re done. Right? The sommelier quickly ran through the contest’s main events. Most difficult and nerve-wracking of all was the blind tasting, which required him to identify the complete pedigree of some half dozen wines: the year each was made, from what species of grapes, in what small corner of the planet (think vineyard, not country), plus how long it could be aged, what to eat with it, and why. Truth be told, it sounded like the least fun anyone’s ever had with alcohol. But I love a competition, the less athletic and more gluttonous the better, so when I got home that night, I did some digging to see what this sommelier face-off was all about. I became obsessed. I lost entire afternoons glued to my laptop watching videos of competitors uncorking, decanting, sniffing, and spitting in their quest for the title of World’s Best Sommelier. It was like the Westminster Dog Show, with booze: In one event after another, well-groomed specimens with coiffured hair and buffed nails duked it out at a pursuit where success came down to inscrutable minutiae, a grim-faced panel of judges, and the grace with which candidates walked in a circle. (Sommeliers should turn clockwise, only, around a table.) The hopefuls chose their words as if being charged by the syllable and scrutinized their guests (not customers—“ guests ”) for precious hints about their moods, budgets, and tastes. Seeing a desperate bid for control in the faint quiver of a hand pouring at an awkward angle, I sensed their craft was governed by stringent rules that I couldn’t guess, let alone appreciate. It was riveting. I found out later that one contestant had taken dancing lessons to perfect his elegant walk across the floor. Another hired a speech coach to help him modulate his voice into a velvety baritone, plus a memory expert to strengthen his recall of vineyard names. Others consulted sports psychologists to learn how to stay cool under pressure. If service was an art, the blind tasting looked downright magical. She reached for a white, and stuck her nose deep into the glass. I held my breath and leaned into my screen. She had just 180 seconds to zero in on the precise aromas and flavors that defined the wine, then correctly deduce what she was drinking. There are more than fifty different countries that produce wine; nearly 200 years of drinkable wines; more than 340 distinct wine appellations in France alone; and more than 5,000 types of grapes that can be blended in a virtually infinite number of ways. So, if you do the math— multiply, add, carry the three —you get approximately a bazillion different combinations. She was undaunted, and rattled off the profile of a 2011 Chenin Blanc from Maharashtra, India, with the ease of someone giving directions to her house. I was captivated by these people who had honed the kind of sensory acuity I’d thus far assumed belonged exclusively to bomb-sniffing German shepherds. I felt like these sommeliers and I existed at opposite extremes: While my life was one of sensory deprivation, theirs was one of sensory cultivation. They made me wonder what I might be missing. Sitting in front of my computer screen, watching videos of people sniffing wine on repeat, I resolved to find out what that was. --- I am a journalist by training and a type-A neurotic by birth, so I started my research the only way I knew how: I read everything I could get my hands on, carpet-bombed sommeliers’ in-boxes, and showed up places uninvited, just to see who I’d meet. My first night out with a herd of New York City sommeliers did not end well. I kicked things off by crashing a blind tasting competition at a distributor’s office, where I sipped a few glasses along with the judges, tasted a dozen or so wines in celebration of the winner, trailed everyone to a hotel bar for another round, then skipped dinner in favor of a bottle of Champagne that a thirsty sommelier insisted I split with him. Next, I stumbled home and immediately threw up. Early the next morning, while I was Googling “hangover cure” with one eye open, I received a text message from the guy who’d ordered the bubbly the night before. It was a photo of six wines lined up in front of him. He was tasting. Again. Lesson one: These people are relentless. The literature makes a life in wine seem utterly sybaritic: A lot of fancy men (because it’s traditionally been men) drinking fancy bottles in fancy places. A hard day’s work was choking down a bottle of Bordeaux less than a decade old. “Casting a backward glance at my first trip to the Loire, I see a younger man who supported discomforts that sound torturous today,” writes wine importer Kermit Lynch in his memoir, Adventures on the Wine Route. What were these torturous discomforts he endured. He “flew from San Francisco to New York, changed planes, landed in Paris, rented a car, and drove to the Loire.” Quelle horreur ! But as I spent more time with sommeliers—eventually drinking at late hours in their apartments and being schooled in the art of spitting—I grew fascinated by a subculture I didn’t see reflected in anything I’d read about wine. For a field that’s ostensibly all about pleasure, the current generation of sommeliers, or “somms,” puts themselves through an astonishing amount of pain. They work long hours on their feet late into the night, wake up early to cram facts from wine encyclopedias, rehearse decanting in the afternoons, devote days off to competitions, and dedicate the few remaining minutes to sleep—or, more likely, to mooning over a rare bottle of Riesling. It is, in the words of one sommelier, “like some blood sport with corkscrews.” Another called what they feel for wine a “sickness.” They were the most masochistic hedonists I’d ever met. Nothing I watched or read captured all the idiosyncrasies of the trade. Many decades ago, sommeliers were often failed chefs. They were booted from kitchens, then conscripted to a job they performed with all the charm of the beasts of burden for which they’re named. (The word “sommelier” comes from sommier, Middle French for packhorse.) They had a reputation for stalking the floors of stuffy French restaurants wearing dark suits and scowls, like judgy undertakers. But the latest up-and-coming somms have left fancy schools to eagerly pursue what they consider a calling. They are, like me, in their late twenties, childless, worried about rent, and still trying to convince their parents they haven’t ruined their lives by not going to law school. Armed with master’s degrees in philosophy or Stanford engineering degrees, these self-proclaimed “white-collar refugees” espouse lofty theories about service and ambitious ideas about wine’s potential to move the soul. And they’ve brought both youth and XX chromosomes to an industry that’s long resembled a good-ol’-boys fraternity. Initially, my interest was largely journalistic. All my life, I’ve been obsessed with other people’s obsessions. I’ve never stood in line for hours to scream my head off at a teenage heartthrob or decided to “date” a character in a video game, but I’ve spent years writing about—and trying to figure out—the sort of people who do. So naturally, the somms’ passion instantly sucked me in. I became fixated on understanding what drove them. Why were they consumed by wine. And how had this “sickness” upended their lives. Yet as I dug deeper into their world, something unexpected happened: I started to feel uncomfortable. Not with the sommeliers—who, aside from a tendency to overserve me, were perfectly charming—but with my own attitude and assumptions. The truth is, the strongest emotion I’d ever felt for wine was something like shame-infused guilt. More than any other edible thing on this planet, wine is celebrated as part and parcel of a civilized life. Robert Louis Stevenson called wine “bottled poetry,” and Benjamin Franklin declared it “constant proof that God loves us”—things no one’s ever said about, say, lamb chops or lasagna, delicious as they might be. The somms spoke of bottles that sent their spirits soaring like a Rachmaninoff symphony. “They make you feel small,” one gushed.