Book Search:  

 

 
Google full text of our books:

bookjacket

Uncorked:
The Science of Champagne
Gérard Liger-Belair
With a new foreword by Hervé This

Book Description | Table of Contents
Introduction [in PDF format]

ADDITIONAL REVIEWS:

Praise for the previous edition: "A delightfully readable little book."--Joanna Simon, Sunday Times--London

Praise for the previous edition: "[A] convivial examination of the party season's favorite tipple."--Paul Nettleton, Guardian

Praise for the previous edition: "The ultimate guide to the 'fizzics' of sparkling wine."--Deborah Scoblionkov, Philadelphia Inquirer

ENDORSEMENT:

"No one knows bubbliness better than Gérard Liger-Belair, and this new edition of his delightful Uncorked brings fresh insights--and beautiful photographs--to illuminate its sparkling subject."--Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen

Return to Book Description

File created: 4/18/2014

Questions and comments to: webmaster@press.princeton.edu
Princeton University Press

New Book E-mails
New In Print
PUP Blog
Videos/Audios
Princeton APPS
Sample Chapters
Subjects
Series
Catalogs
Textbooks
For Reviewers
Class Use
Rights
Permissions
Ordering
Recent Awards
Princeton Shorts
Freshman Reading
PUP Europe
About Us
Contact Us
Links
F.A.Q.
PUP Home


Bookmark and Share