Wine and food handbook: aide-memoire for the sommelier and the waiter. (2nd ed.)

A valuable quick reference guide to all aspects of wine and other drinks, cuisine and food and beverage service.

TheWine and Food Handbookis a useful resource for those studying a broad range of food and beverage courses, including NVQs, VRQs, BTECs or degree-level programmes. It is also a great asset for professional waiters and sommeliers.
- Offers up-to-date cuisine information
- Covers a wide variety of drinks, including wines and other alcholic and non-alcoholic drinks
- Includes information on a broad range of wine regionsOriginally written by the late Conrad Tuor, this edition has been updated by two leading figures within the field.