Crockery Cookery
Author: Mabel Hoffman
This cookbook invites culinary creativity. The reader is encouraged to use these recipes only as a foundation, adding a pinch of his own ingenuity to the pot.
Author Biography: Mable Hoffman who has been a professional home economist and food stylist, is the author of dozens of bestselling and award winning cookbooks.
Book review: Big Business Strong State or Rethinking Commodification
Matching Food & Wine: Classic and Not So Classic Combinations
Author: Michel Roux
As head chef at London's famed Le Gavroche restaurant and author of Le Gavroche Cookbook and Marathon Chef, Michel Roux practices a relaxed, informal approach to serving and enjoying wine. He offers a new take on pairing food and wine, like a Monkfish Stew with Garlic alongside a spicy Spanish rosé, or serving up a Chicken Satay with a flowery old Riesling. There are 120 recipes and serving suggestions for appetizers, cheeses, entrees, sides, and even dessert, all with recommendations for the ideal wine companion and the rationale behind his choices. As a bonus, Roux selects 15 world-class wines to design the perfect meals around, including Opus One and an '82 Chateau Latour, and offers engaging opinions on great vintages, vintners, and wines from around the world.
Publishers Weekly
Classic is a relative term, and for those who already know that sweet Charentais melon goes with a nice Pineau des Charentes, this book may be unnecessary. For everyone else, Roux (The Marathon Chef) provides some helpful hints on what to serve with Stilton, roast grouse, or cold seafood soup. But all of that is handled up front in a quick couple of pages. What follows, unexpectedly, is a rich, very rustic and generally French cookbook. Each recipe does end with a list of two or three compatible wines (and, occasionally, beers), but the essential lessons of this collection are the hearty dishes Roux has perfected in the more than 10 years he has been at London's Le Gavroche restaurant. Appetizers include Duck Scratchings, which are, as la Lyonnaise know, strips of duck skin crisped in fat. A menagerie of main courses include Braised Trout in Riesling, a bacon-stoked Rabbit Paella, and Lambs' Tongues with Watercress (which probably sounds more appetizing in French). A full chapter on the cheese course pairs deep-fried Camembert with Tasmanian Sparkling Wine, and Crispy Gruyere Pancakes with light Chianti. Additionally, a clever in-reverse section suggests what food goes best with a few important special wines. Photos. (Oct. 15) Copyright 2005 Reed Business Information.
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