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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

ADDITIONAL ENDORSEMENTS:

"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

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File created: 7/17/2014

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