Anthony Rose

Chinese teenager, Hong Yi, learns that she is the guardian of a frightening legend that could cause worldwide panic if it were to get out. 12-year-old Douglas McClowsky III is a normal kid in North Carolina until the Nian Chinese Buffet opens up in town and things begin to change. Realizing that something evil is happening with the new restaurant, Doug teams up with his new friend, Hong, and together they face an enemy much more sinister than either could have imagined.

Book One of the Year of the Dragon Trilogy

The Chinese Buffet

Chris Johns

A Very Serious Cookbook

The Last Schmaltz

Fizz! tells the stories behind the increasingly vibrant sparkling wine industry, exploring recent changes in vineyard and cellar and explaining why it really is worth paying more for some wines. It sets out the huge diversity of wine styles now on offer, and presents profiles of producers making a difference to the world’s sparkling wines.

Champagne and sparkling wines of the world

Fizz!

Welcome to the ‘new sake’. Until recently it had seemed that the industry was in decline but now the market for premium sake has seen sales flourish both within Japan and worldwide. Many misconceptions surround Japan’s national drink, from how it is brewed to the relative merits of ginjo, junmai and nama types and from the ideal serving temperature to its ageing potential. Anthony Rose’s new book aims to bring clarity to the confusion surrounding this fascinating wine. Beginning with sake’s long history, Rose takes us on a journey across the centuries to explain how the industry evolved. Sake has been brewed in Japan for more than 2000 years, though the process only really took off during the Edo period (in Western terms, between the seventeenth and nineteenth centuries). The wine’s long history also makes it culturally important and no study of sake would be complete without an exploration of its role in ceremony and religion, and the myths, legends and stories that surround it. Rose begins his technical notes on sake with an explanation of the different grades of sake. Labelling rules and regulations are given due consideration in order to enable readers to understand the labels on their bottles before the discussion moves on to an analysis of sake’s flavours. The production process and the structure of an industry that includes 1200 breweries across 47 prefectures, from the small and artisan to major commercial concerns, are covered in detail. The part played by climate and geography in sake’s flavours is explored along with an investigation into the differences imparted by the water, rice, yeast and koji (fermentation mould) used. Rose devotes an entire section to profiling the most important breweries across the main sake-producing regions and also includes details on the more recently emerged non-Japanese producers. With thorough appendices for those who want to delve further into the statistics this is an essential addition to the library of the serious wine enthusiast or student.

Sake and the wines of Japan

Anthony Rose's Fizz!brings readers up-to-date on the exciting global developments in sparkling wine today. Fizz!explains how sparkling wines are made, whether by the traditional method, the Charmat, or tank method or the bicycle pump method (carbonation). At the same time it examines the crucial elements that go into sparkling wine and the contribution of such agents as yeast, the secondary fermentation in bottle, the blending process, the use of oak and bottle ageing. The chapter on the vineyard, explores its significance in sparkling wine, from the legendary white chalk soils of Champagne to other terroirs and their respective soils and climates. A third of the book is devoted to the best-known sparkling wine, Champagne. No other wine region in the world, let alone a sparkling wine region, has even come close to Champagne in the success it has enjoyed, ever since the pious monk we know as Dom Pérignon discovered the secret to making sparkling wine in Hautvillers. The book profiles the most exciting Champagne and sparkling wine producers, teasing out the stories behind the wines and focusing on the people who make them. The rest of Rose's book charts the rise of the English sparkling wine industry, changes in Spanish Cava production and the popularity of Italian Prosecco (although serious sparkling wine lovers are turning their attention to fine, traditional-method Italian fizz now coming out of Franciacorta and Trentino). With huge improvements in Rieslings and Spätburgunders, German sparkling wines are also making waves. Elsewhere, when the Champagne houses decided to create sparkling wine outposts in California, they kick-started an entirely new industry, one that has been extraordinarily successful on the domestic market for which it was intended, and, more recently beyond the US. The discovery of cool climate regions in Australia has given fresh impetus to Australian sparkling wine; and that in turn has had a knock-on effect in New Zealand. South African sparkling wine too, known as Méthode Cap Classique, has made a quantum leap in quality over the past decade. Emerging countries like Canada, Chile, Argentina, China, Japan and India are also making waves in sparkling wine.

Anthony Rose

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