By Karen MacNeil
Asserting the thoroughly revised and up-to-date variation of The Wine Bible, the perennial bestselling wine booklet praised as “The such a lot informative and interesting e-book I’ve ever obvious at the subject” (Danny Meyer), “A consultant that has all of the answers” (Bobby Flay), “Astounding” (Thomas Keller), and “A incredible masterpiece of wine writing” (Kevin Zraly).
Like a full of life direction from knowledgeable instructor, The Wine Bible grounds the reader deeply within the basics whereas layering on informative asides, advice, fun anecdotes, definitions, glossaries, images (all new for this edition), maps, labels, and suggested bottles. Karen MacNeil’s info comes at once via basic examine; for this moment version she has tasted greater than 10,000 wines and visited dozens of wine areas all over the world. New to the booklet are wines of China, Japan, Mexico, and Slovenia. and during all of it the reader turns into ever extra informed—and, a result of author’s designated voice, continually entertained: “In nice years Pétrus is ravishing, based, and rich—Ingrid Bergman in pink satin.” Or, describing a Riesling: “A laser beam. A sheet of ice. an outstanding crackling bolt of lightning.”
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Extra resources for The Wine Bible (2nd Edition)
Line two baking sheets with parchment paper. Whisk together the flour, baking soda, and salt in a medium bowl. In a food processor, pulse the macadamia nuts until finely chopped, being careful not to process them too long, which would create a paste. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until well blended, about 1 minute. Add the egg and vanilla and mix until completely combined. Scrape the sides of the bowl with a spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients.
Since oats have a naturally mild taste, we’ve boosted their flavor in this cookie by using whole-wheat flour, maple syrup, and a higher proportion of brown sugar. Preheat the oven to 325°F/165°C/gas mark 3. Adjust the racks so they divide the oven into thirds. Line two baking sheets with parchment paper. Whisk together both flours, the baking soda, and salt in a medium bowl. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until smooth and well blended, about 1 minute.
Add the egg and mix until completely combined. Add the lemon juice and mix until combined. Scrape the sides of the bowl with a spatula. Add the remaining flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients. Add the nut mixture and chocolate and mix on low speed until evenly distributed. The dough should be soft and a little sticky, similar to the consistency of crunchy peanut butter. ) Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 in/5 cm apart.
The Wine Bible (2nd Edition) by Karen MacNeil