Books
In her own words, Samantha Rahn, wine director of Araxi, recommends a collection of her favourite books on the subject of wine and fine dining. Our recommendations may be purchased from amazon.ca by following the links below. One easy step with no extra charge.
The Wine Bible - Karen Macneil
“This is the book I recommend for people starting out with wine, as well as wanting to learn more. It’s very easy to read (even great at the beach!), accurate and entertaining, and very relevant even though it was published in 2000. I still refer to my copy often."
Though it drinks deep of its subject, Karen MacNeil’s Wine Bible deftly avoids two traps many wine books fall into: talking down to wine novices or talking up to more experienced enophiles. The book avoids these traps through MacNeil’s obvious, and infectious, love of her subject, which comes out in almost every sentence of the book, and which lets her talk about wine in a way that combines the good teacher, the trusted friend, and the expert sommelier.
World Atlas of Wine - Hugh Johnson and Jancis Robinson
“I absolutely love maps of all sorts, but especially wine maps, and believe they are a key to understanding wine. This is an essential volume for any wine lover, beautifully presented, stunning maps - a definitive guide around the world of wine. It could only be better visiting all these special places in person, glass in hand."
Hailed by critics worldwide as "extraordinary" and "irreplaceable," there are few volumes that have had as monumental an impact in their field as Hugh Johnson’s The World Atlas of Wine: sales have exceeded four million copies, and it is now published in thirteen languages.World-renowned authors Hugh Johnson and Jancis Robinson once again combine their unrivalled talents to enhance this masterpiece of wine knowledge.
French Women Don’t Get Fat: The Secret of Eating for Pleasure - Mireille Guillinao
“This is a fun inspirational book that reminds us how to appreciate food in our everyday lives, with great tips for wonderful food indulgences without guilt or consequence."
The message of this book could be a blessing or a curse, depending on your perspective. There is no hard science, no clearly-defined plan, and no lists of food to have or have not; instead, you’ll find simple tricks that boil down to eating carefully prepared seasonal food, exercising more and refusing to think of food as something that inspires guilt. It’s both a practical message and far easier said than done in today’s "no pain, no gain" culture.