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My only complaint about the book was the awful artwork that lends little or nothing to the information being presented. Between the amateurish drawings and the pictures of the moronic looking punk girl I found it really distracting to the overall flow of this outstanding book.
The book is still a great deal, and worth every penny to someone interested in thinking deeper.
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Often difficult to understand, Mrs. Klein's work is centred on the intrapsychic aspects of human development. This slim volume allows the reader an opportunity to appreciate some of the more complex aspects of Kleinian thought.
Having digested Dr. Hinshelwood's excellent text entitled "Clinical Klein", I found the visual depictions in "Introducing Melanie Klein" of some of the same cases described in his other work to be helpful and clarifying.
I would recommend any interested reader pick up both volumes and use the "Introducing..." book as a quick reference guide to the "Clinical..." text.
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Look for Prof Hoffmann's other two books "Later & More Magic" too.
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This is the book of all books for the thoroughbred lover. None can compare. The text is beautifully written, making you feel you know each animal, and all their quirks.The paintings by Reeves are magnificent, you feel you could reach out and stroke a velvet nose, or caress a silky ear.
I purchsed my copy in 1980 and along side my 1976 copy of Classic Lines these books are my pride and joy.
If you love thoroughbreds, this book is a must, you will thrill every time you read it.
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This book is as far removed from that fate as a Petrus is from a White Zinfandel!
At least once a week I have opened up this gorgeous wine tome and looked up the answer to a question, or read more about a particular wine I was enjoying. With over 3,000 entries to choose from, you can explore the ancient roots of wine in Iraq and Egypt, or learn about new vine-growing techniques winemakers are using in Washington State. The information is clearly written, well illustrated, and not overly technical.
Jancis Robinson, the editor of the tome, is well known in the industry for her knowledge and fluency in wines of all types. Combine her amazing knowledge with fantastic photographs of each wine region, and even reviews of various personalities in wine, and you have a book that you'll keep on the coffee table and actually read often! Be warned - you can lose guests in its pages for hours.
The book is great for a beginner. Confused about Beaujolais Nouveau? Want to know how a White Zinfandel differs from a Red Zinfandel? The Oxford Companion to Wine has clear, concise descriptions of all wine types, explaining their histories, their characteristics, and where they're found now.
The Companion is also a boon for experienced drinkers. It goes into the fine details of how wines are grown, and how various winemakers use different techniques to bring out the best in their particular grapes. There are maps of wine regions, and insights into what makes certain wines unique.
Great as a gift for your favorite wine drinker, but buy one for yourself, too! The book is a wonderful reference tool to have around the house. With its lovely photos of France, Italy, and Spain, it serves as a wine-lovers guide to places to visit or dream about, and wines to drink while doing so. Highly recommended as the only wine book you should ever need.
Thirty years ago this book could not have been written. With the increasing ascendancy of the New World wine makers and in particular the influence of the Davis campus of the University of California, viticulture and oenology are now rigorous, scientific and commercially oriented professions. This is reflected in the "Oxford Companion to Wine" which has to be the most comprehensive, authoritative and accessible resource dealing with all aspects of the world of wine.
Jancis Robinson who edited this encyclopedia of wine is a highly respected wine writer and educator. She is also very well credentialled, holding the prestigious title of "Master of Wine".
The real power of this book as an information source is the very effective use of cross-references. Its great fun to see how far one reference will take you on subjects of particular interest to the reader. It would be good to see this book published as a CD-ROM. Hyper-linking all the cross-references would make it even more powerful.
The changes in the wine business over the past generation have seen the previously exclusive, "clubbiness", almost snobby world of fine wine appreciation opened up to everyone. It is books like this that have provided the sources of knowledge which give people the confidence and curiosity to pursue their interest and enjoyment of wine.
France is the traditional home of fine wine. The French approach to wine making is still dominated by practices and methodologies that go back centuries. It is interesting to see in the "Oxford Companion" the strong contrast between the empirically rigorous New World (particularly USA and Australian) methods and the mystery (or mystique) that even today, shrouds much of the French industry.
One of the best illustrations of this dichotomy in the Companion is the entry on "Terroir". This French term encapsulates the mystique that defines a particular vine growing area. It goes well beyond the issue of soil and microclimate but instead embraces everything that makes a particular wine unique.
In the "Companion" the terroir debate seems to come down on the side which believes the term is used to cover vagueness and explain characteristics that are otherwise difficult to explain. This allows sometimes ordinary wine to be passed off as something special.
Compare this to the innovative, scientifically supported approaches used in the New World. A good example is the development of "Canopy Management" the varying techniques used to optimize the yield and ripening characteristics of a grapevine.
Similarly we have see the arrival of "flying winemakers" from Australia into regions like the Languedoc-Roussillon area of France. They have introduced stainless steel fermentation vessels, temperature control and meticulous cleanliness, to what was previously a very rough and ready local business. They are now producing some of the some best Merlots, acknowledged by even the French.
This book will no doubt become the definitive reference book on all matters to do with the world of wine. It will be of the highest value to both the wine professional and the enthusiastic wine lover.
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