"synopsis" may belong to another edition of this title.
Chapters discuss the grape variety and list "Base Ingredients"--the main medium of the dish (Game Hen and Rabbit are a couple for Sangiovese)--as well as "Bridge Ingredients"--those connectors of food and wine (Plums, Fennel, and Green Peppercorns among those for Syrah). This "wine-first" regimen is not without pitfalls; it's fine to decide that tonight is Riesling or Pinot night but if you can't find radicchio or pomegranate, you might as well skip a few pages. Yet if you've ever been made to feel immoral by cookbooks that give you the recipe first, then deign to suggest a "perfect" wine pairing beyond your means, let Father Sid absolve you of all your Zins (or Merlots or Viogniers). After all, the Bible talks of wine 650 times; food barely rates a mention. Perhaps if they'd had The Wine Lover's Cookbook in the Garden of Eden, Adam wouldn't have wasted all that time trying to pair ribs and an apple with a Sauvignon Blanc. -- Tony Mason
In a simpler time, we knew that red wine was meant for meat and white was to be served with fish. But now, as explained in this handy cookbook and reference tool, all bets are off because so many influences are at play in transforming American cuisine into a global smorgasbord. Using color-coding, select recipes and ample photographs, Goldstein leads readers through food wine and pairing in a systematic fashion. Even as the database format of this book proves Goldstein to be an exacting connoisseur, the variety of these dishes show him to be a multicultural man for all seasonings as well.
In a simpler time, we knew that red wine was meant for meat and white was to be served with fish. But now, as explained in this handy cookbook and reference tool, all bets are off because so many influences are at play in transforming American cuisine into a global smorgasbord. Using color-coding, select recipes and ample photographs, Goldstein leads readers through food wine and pairing in a systematic fashion. Even as the database format of this book proves Goldstein to be an exacting connoisseur, the variety of these dishes show him to be a multicultural man for all seasonings as well.
Finally, a book that puts wine in its rightful place at the table as a food in itself, and an equal partner to the food on the plate! Rosina Tinari Wilson, Senior Editor, Wine X Magazine
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Book Description Condition: New. Book is in NEW condition. 1.9. Seller Inventory # 0811820718-2-1
Book Description Condition: New. New! This book is in the same immaculate condition as when it was published 1.9. Seller Inventory # 353-0811820718-new
Book Description Soft cover. Condition: New. A glass of wine can be delicious, but when it is paired with the right dish, it can resonate in a magnificent way. This gorgeous cookbook lets any cook plan a meal in perfect concert with a favorite or special wine. Mystified by the art of choosing a wine to go with your meal, or vice versa? Is white wine with fish the only rule you know? The Wine Lover s Cookbook is a unique guide for the wine lover and cook who considers wine an essential part of a meal and wants to understand the dynamic interplay between wine and food. Author Sid Goldstein describes in detail the flavor profiles of 13 popular varietals, such as Merlot and Chardonnay, and explains which ingredients balance each wine, giving the reader a professional s foundation for planning meals with each kind of wine. Best of all, he offers 100 recipes, from appetizers to desserts, specifically created to complement a particular varietal. The Wine Lover s Cookbook is a truly essential reference, an irresistibly beautiful cookbook, and an inspiration for all who want to make the most of an excellent glass of wine. Seller Inventory # ABE-1683674067032
Book Description Paperback. Condition: New. First Edition; First Printing. San Francisco, CA: Chronicle Books, 1999. [224] pp. ; 8vo 8" - 9" tall; 224 pages. Seller Inventory # 26864
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