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Parson was an cooking instructor at Alma College in Toronto
this book illuminates the cultural heritage and regional variations that define the region's celebrated sweets
including Antoine's
and how Jefferson became the greatest wine expert of the early American republic
A richly detailed examination of Belgian beer and brewing
(Italian) Barolo e Barbaresco. Le Langhe dei grandi vini Pét-Nat Parson was an cooking instructorIllus. with photographs. Pictorial wrappers. Rome: Slow Food Editore, 2006. In Italian. Part of the Slow Food Itinerary series, with reviews and listings of places in the region to enjoy art, wine, food, and nature. Minor shelf wear, else very good.
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