Books Archive - Page 4 of 8

Memula’im (Stuffed Foods)

Chef Rafi Cohen’s third book is dedicated to stuffed foods like black cabbage leaves stuffed with wild rice.

Award-winning chef Michael Solomonov and business partner Steven Cook’s debut book offers much more than recipes.

This deeply scientific volume, breaks down the chemistry in winemaking in a manner that reads like a university textbook.

Sometimes referred to as “the bible,” Jancis Robinson’s iconic tome includes more than 3,000 entries on a wide range of wine-related topics.

In this book, readers learn how to build a lab from scratch at home, about the science behind fermentation, and how to use their ferments.

In the first book on wine tasting by a neuroscientist, George M. Shepherd explains how our minds create the taste of wine.

Starting with the simple question “What is wine?” this James Beard Award-winning volume breaks down wines from around the world.

As its title suggests, the book is an extensive glossary, with more than 1000 alphabetically ordered terms related to the world of wine.

Mira Eitan, a wine writer, wrote her book out of love for the drinking world and its fascinating culture, stories, legends and myths.

Recipes from the Palestinian kitchen of Gaza are intertwined with stories that provide a glimpse into this meeting place of cultures.