Wine Lovers Cookbook or How to Eat

Wine Lover's Cookbook: Great Meals for the Perfect Glass of Wine

Author: Sid Goldstein

It's time to pull the cork on that special bottle of wine. The food you serve with it will play a crucial role in your enjoyment of the wine, helping to bring out its very best qualities. In this breakthrough book, wine expert and award-winning cookbook author Sid Goldstein takes the mystery out of pairing food with wine. Offering clear, lively descriptions of more than a dozen of the most popular varieties, from crowd-pleasers such as Merlot and Chardonnay to up-and -comers like Viognier and Syrah. Each chapter begins with a flavor portrait of the featured wine, including typical aromas, styles, flavor characteristics, and primary source regions, followed by an easy-to-read list of base and bridge ingredients that help connect the wine with the food.

Then, of course, there are the recipes— A delicious compendium of simple and elegantly stylish dishes created to balance or contrast with each wine. Been saving a great bottle of cabernet sauvignon? Make a toast over New York steaks with Gorgonzola-walnut "butter". Curious to try a glass of Viognier? Surprise your guests with crunchy little wontons stuffed with smoked oysters and cream cheese. Bring the evening to a sweet conclusion with a glass to late-harvest Riesling and a serving of peach and banana bread pudding From Champagne to Zinfandel, The Wine Lover's Cookbook makes any meal an occasion for a perfect glass of wine.

Publishers Weekly

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 and wine pairing in a systematic fashion. Sixteen varieties of wine are examined, from Champagne to Sauterne. A roster of "Typical Aromas & Flavors" associated with each wine is followed by a countdown of "Base Ingredients," those at the heart of the recipes that are to be matched to each fruit of the vine. So, shrimp is to a Sauvignon as sausage is to a Sangiovese. Next, a roll call of "Bridge Ingredients" informs which flavors help the food and wine interact properly. Goldstein begins with his "Classic Pairing" concoctions: Smoked Pork Chops with Sauerkraut and Green Apples to go with a Riesling, and Roast Prime Rib with Herbed Yorkshire Pudding to match a Cabernet, for example. But others bravely push the cross-ethnic envelope: a Pinot Noir meets its match with an Asian-Styled Grilled Squab with Fennel, Bok Choy and Chaterelle Mushrooms. 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. (July) Copyright 1999 Cahners Business Information.

Interesting book: Fundraising Basics or The Birth of Industrial Britain

How to Eat: The Pleasures and Principles of Good Food

Author: Nigella Lawson

"A chatty, sometimes cheeky,celebration of home-cooked meals."
—USA Today

Through her wildly popular television shows, her five bestselling cookbooks, her line of kitchenware, and her frequent media appearances, Nigella Lawson has emerged as one of the food world's most seductive personalities. How to Eat is the book that started it all—Nigella's signature, all-purpose cookbook, brimming with easygoing mealtime strategies and 350 mouthwatering recipes, from a truly sublime Tarragon French Roast Chicken to a totally decadent Chocolate Raspberry Pudding Cake. Here is Nigella's total (and totally irresistible) approach to food—the book that lays bare her secrets for finding pleasure in the simple things that we cook and eat every day.

"[Nigella] brings you into her life and tells you how she thinks about food, how meals come together in her head . . . and how she cooks for family and friends . . . A breakthrough . . . with hundreds of appealing and accessible recipes."
—Amanda Hesser, The New York Times

"Nigella Lawson serves up irony and sensuality with her comforting recipes . . . the Queen of Come-On Cooking."
—Los Angeles Times

"Nigella Lawson is, whisks down, Britain's funniest and sexiest food writer, a raconteur who is delicious whether detailing every step on the way towards a heavenly roast chicken and root vegetable couscous or explaining why 'cooking is not just about joining the dots.'"
—Richard Story, Vogue magazine

Table of Contents:

	Preface	XV
	Charts and Measures	XVIII
	Basics, Etc.	3
	Cooking in Advance	75
	One and Two	119
	Fast Food	159
	Weekend Lunch	193
	Dinner	297
	Low Fat	365
	Feeding Babies and Small Children	405
	Glossary	457
	Sources	461
	Bibliography	463
	Acknowledgments	465
	Index	466