How To Pronounce French, German, and Italian Wine Names
By Diana Bellucci

Using the proven Bellucci Method™ with (Quietics)™, readers learn the proper phonetic pronunciation of more than 15,000 wine names, terms, regions and grape varieties in five different languages - French, German, Italian, Spanish and Portuguese. With the help of professional language teachers trained in the Bellucci Method™, mastering the French nasal n, the German umlaut, and the Spanish rolling r has never been easier. Even the most linguistically-challenged person can quickly and painlessly reference the proper wine pronunciation without having to learn international languages, and can concentrate on any curriculum or conversation at hand.

“carefully crafted pronunciations… only the strictest linguists will quibble with her results.” ~ Mark Knoblauch, ALA Booklist January, 2004

“A new book may help...Its goal is not to teach you the languages comprehensively, but simply to make you more confident the next time you order wine” ~ Dana Nigro, WineSpectator.com October, 2003

“This is one of the best and most effective methods I’ve seen on the subject.” ~ Karen MacNeil, author of The Wine Bible

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On Wine: A Master Sommelier and Master of Wine Tells All
by Doug Frost with foreword by Robert Mondavi

Down-to-earth and full of good information, Doug Frost's On Wine reflects its author's relaxed yet authoritative approach to the grape's joys. Why is wine less popular in America than it should be? "Because people are confused as to how it's to be used," says the commonsensical Frost, one of only three people to have achieved Master of Wine and Master Sommelier distinctions.

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Parker's Wine Buyer's Guide
by Pierre-Antoine Rovani (Contributor), Robert M., Jr. Parker

This sixth edition of Parker's wine-buying guide is the result of Robert Parker and his accomplice, Pierre Rovani, tasting their way through more than 8,000 wines. Parker introduces the book as a "consumer's guide to wine.

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Red, White and Drunk All Over: A Wine-Soaked Journey from Grape to Glass

In Red, White and Drunk All Over: A Wine-Soaked Journey from Grape to Glass, Natalie MacLean chronicles her last three years sipping, spitting and slogging her way through the international wine world to visit some its most evocative places and to meet some of its most charismatic, obsessive and innovative characters. This journey includes tasting the world's most seductive pinot noir in Burgundy's ancient vineyards, picking grapes under a hot California sun, working retail at a high-tech shop in New York City, disgorging champagne bottles (nearly taking out the cellar master's eye) and working at a five-star restaurant (dripping red wine across the table linens). The book has been described as A Year in Provence meets Kitchen Confidential then goes Sideways.

Red, White and Drunk All Over was recently chosen the Best Wine Literature Book in the English language at the Gourmand World Cookbook Awards. The competition receives more than 6,000 books from 60 countries each year. The awards were created at the Frankfurt Book Fair in Germany ten years ago to reward those who \"cook and drink with words.\" The book has become a bestseller and is now in its fourth reprinting.

Rex Pickett, author of Sideways, says that Natalie �writes about wine with a sensuous obsession and her book is �often laugh-out-loud funny� terrific.� Eric Asimov of the New York Times, notes that, �Ms. MacLean is the disarming Everywoman � she loves wine, loves drinking � a winning formula.� Newsweek observes, �MacLean\'s book refreshes with its evenhanded treatment of the outsized personalities populating this industry� The Los Angeles Times believes that �Red, White, and Drunk All Over will please the palates of wine lovers everywhere.� To listen to an excerpt from the book, and for Natalie�s free food-and-wine matching tool and e-newsletter, visit www.nataliemaclean.com.

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The Encyclopedia of Sauces for Your Food
by Charles A. Bellissino, Kimberly L. Bellissimo (Illustrator), Joan Packard (Editor)

The Encyclopedia of Sauces for Your Food is a 35 year personal, proprietary and professional collection of favorite sauces for all the foods you'll eat, except pasta. It's uniqueness is in the layout, where virtually every chapter is dedicated to a single type food. The book begins with a chapter on Glazes and Stocks, which are the basis for so many great sauces. Followed by an extraordinary chapter of sauces, that are a chef's dream collection of the worlds most famous and often used sauces.

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