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4.7 out of 5 stars12
Format: Hardcover|Change
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on September 9, 2000
There may be more recent books focused on wine or beer, but this is the most comprehensive guide to alcoholic beverages in general. Tired of listening to a couple of colleagues discussing a subject that I knew nothing about, I read this fascinating book, and soon turned the tables: until I showed them evidence, they simply would not believe that Amaretto was made made from apricot pits rather than almonds! Many other products, like Spanish sherry, have interesting details and histories that I had never suspected. About the organization, roughly one-third is devoted to wines (a chapter per country), one-third to other alcoholic beverages, and one-third to technical advice and appendices on menu-planning, storage, vintages, etc. A highly enjoyable and informative book, very nicely balanced.
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on January 8, 2000
Meant principally as a textbook, _Grossman's_ is nevertheless imminently readable for fun. If you feel awkward in some social situations because you can't comment intelligently on fine drink, this is a good place to start. You'll come away from the book with a working knowledge of:
* world wine regions
* legal definitions of various liquor types
* liquor, beer and wine production
* principles of marketing and purchasing
* beverage service
* proper glassware
* liquor trivia
Certainly, this book lacks a contemporary voice. With an original copyright date of 1940, some of the text has remained unaltered for 60 years. It misses trends in recent American beer production, and doesn't give very complete information about emerging wine producers, such as post-Apartheid South Africa. But at its heart, this is a thoroughly objective textbook which has been written and continuously edited specifically to be brand-neutral. This makes it the pre-eminent textbook for use in a general survey course on liquor service, or an invaluable resource for anyone trying to gain a healthy appreciation for alcohol.
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on April 7, 2015
Loaded with info from a recognized knowledgable author. Might seem dated but fermenting is still a yeast driven event, i.e. lots of valuable information for an overview of practically everything.
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on November 21, 2012
This book is the one recommended by the instructor in my recent bar tending class. Very nice and informative. I can recommend this book looking for a complete guide to the craft.
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on September 30, 2010
The Grossman's Guide is an excellent reference on wines, beers, and spirits. This book can be used as a beverage training manual for hospitality students and professionals.
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on November 30, 2013
Even though it's getting old, it still has thorough content, which is clearly explained. The sedction on Spirits does a great job of clarifying a complicated subject.
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on October 23, 2013
I purchased tons of spirits boons while studying for wine exams and nine of them have let me down. I recommend.
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on June 2, 2010
Good reference book although it seems a bit dated; when was the last time you could get Louis XIII for $35!
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on February 11, 2016
A great reference for all things wine and spirits.
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on June 14, 2015
Love it
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