James Halliday's Australian Wine Companion is the No.1 bestselling guide to wineries and wine in Australia. Keenly anticipated by winemakers, faithful collectors and wine lovers alike, the 2012 edition has been completely revised and updated to bring you up-to-the-minute information.

In this latest book Halliday has shared his extensive knowledge of wine by means of detailed tasting notes. He provides important details on wineries - including opening times, contact details, vineyard sizes and web addresses - in addition to biographies on each, and information about the winemakers.

An indispensable reference for all enthusiasts of Australian wine, the Australian Wine Companion is a must-have for anyone planning to visit a wine-growing region or to replenish their cellar or wine rack. It is the most authoritative and entertaining guide to Australian wine.

This book is the most widely-read Spanish wine guide. Written by Jose Penin, the Spanish counterpart of Robert Parker, the most comprehensive and the most international reference book on Spanish Wine rates about 9,400 wines and contains information about 2,500 wineries. The book provides very vivid descriptions, and also educates the reader about the various regions, terroir, and soils of Spain. Even if one is a complete novice about wine or Spain, they will come out as experts by the time the book is finished.

Known as The Rachael Roy of India, Sanjeev Kapoor, the famous laughing chef has come up with his new book "Mastering the Art of Indian Cooking". Kapoor, a known face in Indian television is famous for his no-fuss, simplistic approach. In this book also he takes the same course and shows the readers how to get the maximum out of a simple kitchen. The book contains more than 500 recipes all of which are true blue Indian. The recipes are equally simple and all the ingredients are to be found in the local supermarket. Most importantly, many of these recipes are difficult to be found on a restaurant menu as they are essentially Indian home cooking.

The book is an enjoyable read not just for cooking aficionados, but also general food lovers.

In his book "The Advanced Oenophile", the author Denman Moody has presented all the practical information about wine that can only be obtained from a wine pro in a novel, entertaining and educational way.

The book contains six articles and chapters written by experts in their respective fields. All the articles give readers a unique perspective about the wine world. Moody shared his vast knowledge gained from his experience as a wine journalist.

The book discusses in details the main wine regions throughout the world, and deals with facts that even the most passionate wine lovers typically do not know. Moody also includes his recommendations for wine purchases to suit every pocket.

A southern Renaissance man, Eugene Walter (1921-98) was an esteemed food writer, a champion of southern food ways and culture, and a legendary personality among food lovers. His Wikipedia page, however, describes him as a "screenwriter, poet, short-story author, actor, puppeteer, gourmet chef, cryptographer, translator, editor, costume designer and well-known raconteur." The Happy Table of Eugene Walter is a revelation to anyone interested in today's ever expanding scene in vintage and artisanal drinks.
Assembled and edited by Walter's literary executor, Donald Goodman, and food writer Thomas Head, this interesting cookbook contains all kinds of recipes, ranging from cocktails to a wide variety of Southern-influenced foods. Walter wrote the book in a colourful way compared to other regular recipe books. A real charmer for all food and cocktail lovers

The famous and award winning author of Judgment of Paris, George M Taber is on a mission to show that inexpensive wines can also be a good bet for your hard earned money. In this book, Taber raises a toast to bargain wines (as the title suggests) and reveals some of the world's best-selling bargain brands of wine. Taber helps readers learn to trust their taste and make informed decisions when confronting wine lists, and reveals how innovators are turning the old vin ordinaire into something extraordinaire.

The book is a handy mix of history, business, and reference, and includes a two-part guide to the world's best buys. Casual wine drinkers and connoisseurs alike will benefit from this insider's guide to finding and enjoying good wine-at a great price.

Natalie Maclean starts the book with her usual conversational and easy approach and in no time takes the reader on a whirlwind journey through the fantastic land of wine where great taste can be found without burning a hole in the pocket. Unquenchable is treasured with deep knowledge and information Maclean has gathered in her decade-long career as a wine writer and expert. Here she recounts her adventures with the most passionate personalities and her visit to some great wine spots across the world. It is a very handy book to get some invaluable recommendations and suggestions on wine and food pairing and other wine-related queries.

This book is not just a storehouse of drab information. Instead it is a roadmap that helps the wine lover to learn more about wine by tasting it for himself. The book is ideal for hands-on learners who'd rather sip than study,and want a deeper knowledge of classic wine grapes. The author goes grape by grape suggesting which bottles one should try to really get a sense of each varietal. She, for example, suggests a tasting party with five Chardonnay wines from different regions and consider the questions she and by the time one finishes tasting all the five wines, one will have a pretty good idea how Chardonnay varies across regions and winemaking styles, and most importantly, which one likes best. This book is fun and easy to read; a practical guide one start using right away.

Those who are pretty familiar about the finer aspect of wine but looking for more and are interested about quality but budget wine, this book is a perfect finding. The authors compare different regions that grow the same varietal and let you know what flavors to expect from each-along with advice about which dishes might go best with, say, a Napa Valley Sauvignon Blanc versus one from New Zealand. They recommend producers in well-known and less-popular regions, and suggest great values you might see on restaurant wine lists or in your local wine shop. In order to find the best pairings, the authors sort food and wine by body and intensity-it's helpful to think of the spectrum from just-cracked crab to rich sea urchin, or from radishes to heavier chanterelles. There are wine suggestions for cuisines around the world with pairings for foods ranging from Algeria to Jamaica, mu shu pork to moules frites. While it's not an exhaustive list, this is a great place to turn for pairing inspiration.