Grossman's Guide to Wines, Spirits, and Beers / Harold J. Grossman.

Format:

Book

Author/Creator:

Grossman, Harold J.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Wine and wine making.

Liquors.

Beer.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xviii, 508, [2] pages : illustrations, maps. ; 25 cm

Edition:

Fourth revised edition.

Place of Publication:

New York : Charles Scribner's Sons, [1964]

Contents:

Preface to the Fourth Edition

Foreword

1. Introduction

2. Definitions

3. Fermentation

4. Wine in General

5. The Wines of France

6. The Wines of Italy

7. The Wines of Germany

8. The Wines of Hungary

9. Sherry and the Wines of Spain

10. The Wines of Portugal

11. The Wines of Madeira

12. Aromatized Wines

13. The Wines of the United States

14. American Wines

15. california Wines

16. Other Wines

17. Distilled Spirits in General

18. Brandies

19. Whiskies

20. Gins

21. Rums

22. Other Spirits

23. Liqueurs or Cordials

24. Beers and Ales

25. Cocktails and Other Mixed Drinks

26. Culinary Uses of Wine

27. Menu and Wine List Making

28. Bar Operation

29. Beverage Service

30. Purchasing

31. Merchandising

32. Storage and Cellar Treatment

33. Beverage Control

34. Regulatory Bodies and Laws

35. A Glimpse of the Future

36. Summary.

Notes:

"F-6.68 (UJ)"

Maps by Lilli Mautner.

Includes bibliographical references (pages 484-486) and index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

OCLC:

2360227