The long-awaited follow-up to the best-selling Wine Lover's Cookbook, The Wine Lover Cooks with Wine sets its sights on wine as an ingredient. Whether used to delicately poach fresh fish or braise a hearty stew, wine adds complexity and intensity to food - not to mention flavor. In his usual engaging style, Goldstein explores a range of wine and reveals how each is used best in cooking. From classic Marsala Chicken to savory pork tenderloin topped with a zinfandel-based roasted-plum jam, each tantalizing recipe illustrates to dazzling effect the benefits - and pleasures - of cooking with wine. Complete with enticing photographs of both the food and the wine, this cookbook is an inspiring resource for wine lovers looking to think outside of the glass.
Beauty in simplicity and beauty in the seasons and in good food: truths that are at the heart of Tony de Luca's new cookbook, Simply in Season. The bestselling author of Recipes from Wine Country has once again turned his attention to the region he loves, bringing the best of Niagara's farms to your table in a celebration of simple, seasonal cooking that will delight your taste buds from January to December. Each chapter focuses on one month of the year, providing recipes that take their inspiration from that month's seasonal produce. With simple techniques and flavors, Tony allows the freshness of his ingredients to take a starring role in each of Simply in Season's locally inspired menus. This book is the perfect guide to appreciating what each season has to offer, and letting your kitchen reflect the changing months outside your door.
Experience the flavors of Oregon's great vineyards. Each year, the wineries of Oregon welcome five million visitors. Cooking with the Wines of Oregon features more than 250 wineries. Much more than a wine country companion and wine guide, however, this is also an excellent cookbook, offering 100 recipes by some of the world's great chefs. The essential winery tour information includes maps of the wine regions, contact details and driving directions. Among the recipes featured are: Willamette Valley Vineyards lamb and goat cheese wontons Aramenta almond-crusted halibut King Estate Dungeness crab strudel Wine and honey-roasted turkey with gravy Ribbon Ridge Vineyards chocolate lavender torte with early muscat sabayon. Cooking with the Wines of Oregon is a practical companion, a treasured souvenir and a collection of outstanding recipes.
How to Use Wine to Take Simple Recipes from Ordinary to Extraordinary Building on the concept of The Spaghetti Sauce Gourmet, this book shows how to use wine as the ultimate convenience ingredient that will add big impact to recipes and simple dishes. Why? Wine is versatile. It can be used with nearly every type of food. Use it to marinate meats, flavor stews, punch up sauces for fish, chicken, pasta, vegetables, and take desserts from everyday to elegant. Add a splash (even from that half-drunk bottle in the fridge from two days ago) and you instantly add class to the most humble fare.
Experiencing the flavors of Washington's great vineyards. Cooking with the Wines of Washington provides a tour through the wineries of Washington State, the second largest wine producer in the United States after California. Comprehensive and packed with all the information needed by visitors, it is an excellent reference for both locals and those from outside the state. There are also 100 recipes by some of the world's great chefs. The tour information includes maps of the wine regions, contact details and driving directions. Among the recipes featured are: Baked brie and pesto dip Hinzerling's pear, port, cheese and walnut salad Ch teau Ste. Michelle boneless leg of lamb Ash Hollow duck legs braised in red wine with blackberries Hedges Family Estate fortified poached pears. Cooking with the Wines of Washington is a practical companion, a treasured souvenir and a collection of outstanding recipes.
Sure, you can tell red wine from white wine, but where do you go from there? You know how complex the intricacies of wine stewardship can be: How do you make sense of the label and learn to identify a good wine by the way it looks or smells? The Everything(r) Wine Book is your one-stop shop for conquering the world of wine-one grape at a time! In this completely updated second edition, you'll learn to: Talk the wine talk like a sommelier Understand and deconstruct wine labels, region by region Master tasting techniques that refine your palate Choose the perfect bottle for every occasion Build and stock your own wine cellar Tour the best wineries like a pro Complete with a pronunciation guide and glossary of terms, The Everything(r) Wine Book the perfect vino companion for anyone-whether you're picking up a bottle for the first time or are a seasoned glass-tipper interested in learning more!
Whether used to delicately poach fresh fish or braise a hearty stew, wine adds complexity and intensity to food-not to mention flavor. In his usual engaging style, Sid Goldstein explores a range of wines and reveals how each is best used in cooking. 46 full-color photos.
From the bestselling author, host, and namesake of the popular public TV series Weir Cooking comes a lavishly illustrated companion volume to the program's highly anticipated second season. This new cookbook features 150 new recipes that celebrate California cuisine. 35 full-color photos.
A cookbook with a difference - recipes sorted by wine variety designed to help create the perfect seasonal meal paired with the perfect wine. Plenty of recipes and pairings are provided and include main courses, appetizers and desserts.
With over a hundred million viewers worldwide, it's clear that the audience loves what the Thirsty Traveler represents and delivers: a thirst for great tastes and an insatiable appetite for information on fine wine, beers, and spirits-their myths and legends and how to enjoy them correctly. People have embraced taking fine wines, beers, and spirits from the liquor cabinet and putting them in the pantry. Traditional recipes from the countries of origin use their most precious libations as an integral ingredient.
Sonoma County stretches from the fog-cooled coast of Northern California to the Mayacamas Mountains in the east; it hangs like a plump grape cluster west and northwest of its neighbor, Napa. Less than an hour away from San Francisco, this celebrated region has become synonymous with good taste, high-quality culinary ingredients, and the best food in the world. Originally published in 1990 by Addison-Wesley, The New Cook's Tour of Sonoma includes 200 recipes, extensive sections on wine and the burgeoning olive oil industry, and engaging portraits of the region's cheesemakers, dairymen and women, breadmakers, farmers, and chefs. With sixteen pages of spectacular color photographs, this gorgeous cookbook shows how the place, its people, and its food are inextricably linked.
Experiencing the flavors of Washington's great vineyards. Cooking with the Wines of Washington provides a tour through the wineries of Washington State, the second largest wine producer in the United States after California. Comprehensive and packed with all the information needed by visitors, it is an excellent reference for both locals and those from outside the state. There are also 100 recipes by some of the world's great chefs. The tour information includes maps of the wine regions, contact details and driving directions. Among the recipes featured are: Baked brie and pesto dip Hinzerling's pear, port, cheese and walnut salad Chateau Ste. Michelle boneless leg of lamb Ash Hollow duck legs braised in red wine with blackberries Hedges Family Estate fortified poached pears. Cooking with the Wines of Washington is a practical companion, a treasured souvenir and a collection of outstanding recipes.
Experiencing the flavors of Washington's great vineyards. Cooking with the Wines of Washington provides a tour through the wineries of Washington State, the second largest wine producer in the United States after California. Comprehensive and packed with all the information needed by visitors, it is an excellent reference for both locals and those from outside the state. There are also 100 recipes by some of the world's great chefs. The tour information includes maps of the wine regions, contact details and driving directions. Among the recipes featured are: Baked brie and pesto dip Hinzerling's pear, port, cheese and walnut salad Ch teau Ste. Michelle boneless leg of lamb Ash Hollow duck legs braised in red wine with blackberries Hedges Family Estate fortified poached pears. Cooking with the Wines of Washington is a practical companion, a treasured souvenir and a collection of outstanding recipes.
How to Match Food with Wine by Fiona Beckett. Hardcover, 64 pages, 32 full-color photographs. Mitchell Beazley, May, 2002.
Best of Italian Cooking by Alex Barker. Hardcover. Gramercy, April, 2003.
Cooking Fresh from the Midatlantic by Fran McManus, Wendy Rickard. Paperback, 250 pages. October, 2002.
1,000 Indian Recipes by Neelam Batra. Hardcover, 704 pages. Hungry Minds, Inc., September 24, 2002.
The Turmeric Trail: Recipes and Memories from an Indian Childhood by Raghavan Iyer. 1st edition, hardcover, 252 pages. St. Martin's Press, June 1, 2002.
A Cozy Book of Winter Drinks: Rich and Delicious Recipes to Keep You Warm by Susan Geiskopf-Hadler. Hardcover. Prima Publishing, September 24, 2002.
The Sopranos Family Cookbook: As Compiled by Artie Bucco by Allen Rucker, Michele Scicolone. Hardcover, 256 pages. Warner Books, September 24, 2002.
Regina's Vegetarian Table: Your Invitation to Flavor, Freshness, and Health by Regina Campbell. Paperback, 336 pages. Prima Publishing, September 24, 2002.
The Best of Gourmet 2002: Featuring the Flavors of Paris by Gourmet Magazine, Editor. Hardcover, 288 pages. Random House, September 24, 2002.
Kraft Kitchens Dinner on Hand by Kraft Kitchens. Paperback. Clarkson N. Potter, September 24, 2002.
Gourmet's Five Ingredients: More Than 175 Easy Recipes for Every Day by Gourmet Magazine. Hardcover, 208 pages. Random House, September 24, 2002.
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant by Judy Rodgers, Gerald Asher. Hardcover, 504 pages. W.W. Norton & Company, September 23, 2002.
Sam Choy's Polynesian Kitchen: More Than 150 Authentic Dishes from One of the World's Most Delicious and Overlooked Cuisines by Sam Choy. Hardcover, 288 pages. Hyperion, July, 2002.
The Flavors of Bon Appetit 2002 by Bon Appetit. Hardcover, 224 pages. Clarkson N. Potter, May 14, 2002.
CookSmart: Perfect Recipes for Every Day by Pamela Anderson. Hardcover, 348 pages. Houghton Mifflin Co., May 10, 2002.
The Book of Sauces by Anne Sheasby. Paperback, 192 pages. H.P. Books, May 7, 2002.
Exotic Savory Cuisine by Lola Abiodun-Adegoke. Hardcover, 168 pages. Protea Pub, May, 2002.
Healthy Cooking for Two by Angela Shriver. 3rd edition, paperback, 418 pages. Tapestry Press, July, 2002.
An African American Cookbook: Traditional and Other Favorite Recipes by Phoebe Bailey, Christina G. Johnson, Kesha M. Morant. Paperback, 224 pages. Good Books, August, 2002.
My Kitchen in Spain: 225 Authentic Regional Recipes by Janet Mendel. 1st edition, hardcover, 352 pages. HarperCollins, May 28, 2002.
