 The
Wine Lover's Cookbook: Great Recipes for the Perfect Glass of Wine
by Sid Goldstein, Paul Franz-Moore (Photographer), John Ash
List Price: $22.95
Amazon's Price: $18.36
You Save: $4.59 (20%)
Buy
the Book Today
Synopsis:
When
a glass of wine is paired with the right dish, it can resonate in a magnificent
way. This gorgeous cookbook lets anyone plan a meal in perfect concert
with a favorite or special wine. 45 color photos.
More Selections below: |
The author, Sid_Goldstein@B-F.com ,
May 20, 1999 said:
A book
for wine-loving cooks and food-loving wine drinkers. If you are a wine-loving
cook or a food-loving wine drinker, read on. With The Wine Lover's Cookbook,
I've attempted to de-mystify the world of food and wine pairing with some
helpful tips on creating wonderful matches at your table. I also hope you'll
find delicious recipes that showcase wine and make you the most popular
cook in your neighborhood.
As an
avid home cook and wine lover (I work in Marketing Communications for Fetzer
Vineyards),
I begin my sessions in the kitchen by determining what
type of wine I want to drink first. Sometimes, I start thinking about this
early in the morning on Saturdays when I know I'll have time to cook. The
fact that I do this either makes me an alcoholic or just a serious food
and wine lover. I prefer the latter notion. This "wine first" idea, a somewhat
different approach to creating great food and wine pairings, is what drives
my book.
All
of the recipes center on how they will best showcase specific varietals
(wine type) and why. The chapters are laid out, not by course as is traditional,
but by varietal (i.e. there is a Chardonnay, Merlot, Zinfandel, Sauvignon
Blanc, etc. chapter). For each of the 100 recipes, there is a recommended
varietal and an alternative one, to allow for some experimentation if you
desire.
In writing this book I've had fun busting up some of the traditional myths
about food and wine pairing. I don't mean just the ones about only pairing
red wine with meat and white wine with fish. Our current palette of global
ingredients allows us to make some exciting combinations come to life
that wouldn't be recognized in the European world (where there is much
less concern about food and wine pairing).
How about Grilled Flank Steak with Roasted Corn-Pancetta Salsa matched
with a juicy, berry-driven Zinfandel, or a Grilled Swordfish with Tomatillo-Cilantro
Salsa Verde matched with a crisp, clean, slightly herbal Sauvignon
Blanc? These pairings aren't in the Food & Wine Pairing Bible, Part
1 (wherever that may be). These are new flavor combinations to explore
and enjoy with wine! I'm getting hungry just thinking about it.
I'd love to receive your comments about either the information or recipes
in my book. If you decide to purchase, I wish you nothing but great food,
tasty wines, and amiable companions at your table. And, even if you don't
buy the book, I wish you the same because you've read this far and deserve
it.
In vino veritas -
Sid Goldstein |
Hugh
Johnson's Pocket Encyclopedia of Wine 1999 (Annual) by Hugh Johnson
The
Oxford Companion to Wine by Jancis Robinson (Editor)