Food & Wine Books - Page 3

One Hundred and One Beautiful Towns in France: Food & Wine (101 Towns)

Simonetta Greggio

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Editorial Review:

Beautifully illustrated as well as informative, One Hundred & One Beautiful Towns in France: Food and Wine explores the local delicacies of a country known for and proud of its love of food and wine. Organized by region, this book features a wonderful sampling of French plaisirs de la table and the shops and markets where you can find them. The classic dishes and drink of France are as remarkably varied as its many different regions: Quench your thirst with a glass of calvados, the heady apple brandy that Normandy is known for; reach "land’s end" or Finistère, in Brittany, and enjoy a galette, a savory buckwheat crêpe stuffed with ham and cheese or mushrooms and lobster; don’t miss the vendange (harvest) in romantic Burgundy or a simple, hearty meal of boeuf bourguignon; in scenic Alsace enjoy a piping-hot flammekueche, a tart of local cheeses, speck, and onions. A thorough appendix provides useful addresses and phone numbers to accommodate planning your trip, including hotel listings, restaurants, wineries, and shops. Sidebars give information on local delicacies to be tasted and imbibed, as well as where to find the choicest goods.

The Food Lover's Companion to the Napa Valley: Where to Eat, Cook, and Shop in the Wine Country Plus 50 Irresistible Recipes

Thomas Keller, Lori Lyn Narlock, Michael Carabetta

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Fun in the wine country 5 out of 5 stars.
8 of 10 people found this review helpful.

This is a must have for anyone visiting or living in the Napa Valley. Well organized and cleverly composed. I found it most useful for locating the rare-to-find places and foods that make the Napa Valley so unique. It makes a great gift for all the food lovers in your life.

a great resource, even for locals... 5 out of 5 stars.
7 of 10 people found this review helpful.

As a regular visitor to the Napa Valley for the past 10 years, it's easy to think that one has 'seen it all.'

This book really reminded me what a special place the Napa Valley is, and how much there is to discover. Visitors and locals alike will find something new and interesting that they simply must try.

Take this book with you to the Valley, or read it before you go and find your new 'must try' discovery.

Editorial Review:

This is the first of its kind: an insider's food guide to that gourmand's paradise, the Napa Valley. Author and longtime resident Lori Lyn Narlock goes behind the scenes to discover where chefs shop, the best places to take a cooking class, or where to get a grapeseed oil massage. With complete details on the where, when, how, and how much, plus dozens of artful black-and-white photographs, this indispensible guide for food lovers even includes 50 recipes honoring the region's local specialties. It's a mouthwatering roster of the best that Napa has to offer.

the girl & the fig cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant

Sondra Bernstein

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Customer Reviews:
Total reviews: 5 Average rating: 5.0 of 5

Editorial Review:

You have to admire a cookbook that opens with recipes for martinis. These are fig-accented for the most part, in keeping with the theme chef-owner Sondra Bernstein has laid down for her restaurants and cookbook, all called the girl & the fig. It's about attitude, about fun, about good things in store. "Country food with a French passion" is what she calls her theme. And she paints it with the bright colors of California. Bernstein actually takes something as stale as fresh, local, and seasonal ingredients spliced to an ersatz French country cuisine overlaid with Northern California wine country easy living, and makes it work to her advantage.

Once past the pantry ingredients and the martinis, you are invited to consider the many taste treats in "A Small Bite," the likes of herb-marinated olives, apricot-cured salmon, and crispy sweetbreads. "From the Garden to the Stockpot" encourages the making of soup--cauliflower-Gruyere, perhaps, or carrot-ginger. "In the Salad Bowl" has nice touches like the grilled asparagus salad with lemon-thyme vinaigrette. "Large Plates" covers ground from wild mushroom risotto to pan-roasted halibut with spring vegetable ragout, to braised chicken with prunes, olives and capers. The braised beef short ribs are worth a second glance. Sondra Bernstein also treats us to vegetable side dishes, to a separate chapter on the cheese plate, to the sweets that end a meal, and to a consideration of the wines that round out the entire experience. In fact nearly all of the 100-plus recipes are matched with the kind of wine that would be served at the girl & the fig in California's wine country.

This is a spirited cookbook, with challenges for the new cook and happy reminders for the experienced cook. Sip that martini and turn the pages. --Schuyler Ingle

Food & Wine Annual Cookbook 2007: An Entire Year of Recipes (Food & Wine Annual Cookbook)

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Customer Reviews:
Total reviews: 3 Average rating: 3.5 of 5

Editorial Review:

Almost one million subscribers heartily agree: there’s always something delicious going on in Food & Wine. And it’s all here in the annual cookbook, which includes every recipe published in the magazine during 2006—more than 500 dishes accompanied by scrumptious-looking photographs. The contributors remain absolutely stellar—cuisine’s finest—including such cookbook authors, chefs and food luminaries as Jacques Pepin, Jean-Georges Vongerichten, Paula Wolfert, and Eric Ripert. Mouthwatering recipes like Smokey Spiced T-Bone Steaks with Chilean Salsa (from Stephen Raichlen, author of Barbeque Bible), Spring Pea Falafel with Marinated Radishes and Minted Yogurt (from personal chef Nicki Reiss), and Fluffy, Buttery Cinnamon Rolls (Deborah Racicot of New York’s Gotham Bar & Grill) were tested on home appliances, making them easy to re-create. In addition, the volume includes 50 brand-new test-kitchen tips, as well as an extensive glossary of accessible wines. Here’s real food that real people who want to eat well can actually prepare; dishes that reflect the many ways we cook today.

Food & Wine Cocktails 2008 (Food & Wine Cocktails)

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Total reviews: 4 Average rating: 4.5 of 5

Editorial Review:

As a scene-scoping, style-setting, modern magazine, Food & Wine always keeps tabs on the trendiest nightlife. These 150 cocktails are the ones making a sensation in the hippest eateries and bars throughout the nation, the drinks bartenders get asked for again and again. And mix-masters won’t find better recipes for traditional favorites. Each chapter focuses on a particular spirit type, and every page highlights one or two special cocktails, along with a description of the establishment that provided the recipe and behind-the-scenes anecdotes. A “Cocktail Clinic” offers tips on stocking the bar with essential glassware and tools, as well as a list of the country’s best resources for bar staples, and an index in the back has the names, addresses and phone numbers of the top clubs showcased. That adds up to a comprehensive nightlife guide to major cities nationwide. Plus, there’s lots of exciting new material, including a whole chapter on the finest, most classic cocktails; a directory of the best liquor stores in the country, so readers can source all the ingredients for these amazing drinks; an expanded spirits lexicon; and even more delicious bar food recipes!

The Wine and Food Lover's Diet: 28 Days of Delicious Weight Loss

M.D. Philip Tirman

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Total reviews: 16 Average rating: 4.5 of 5

Editorial Review:

Eat good food, drink a little wine, lose weight! Sounds too good to be true? Not with The Wine and Food Lover's Diet. Created by a sports doctor with a background in nutrition, this is a diet that combines healthful eating with a love of eating. Imagine a meal of bacon-topped arugula salad, pecan-crusted chicken paired with the perfect glass of wine, and closing with chocolate soufflé or some ice cream and a cup of coffee—and then, even better, looking at the decrease on the scales the next morning. Dr. Phillip Tirman's 28-day plan sheds the pounds and the diet angst. He knows that most diets fail because they're based on restricting the foods everyone loves the most and they're impractical for today's busy lifestyles. So he has developed a lifetime eating plan based on satisfaction, not deprivation. The key to feeling slimmer and healthier? It's the surefire combo that is the foundation of the diet: one protein + two low-glycemic carbs = success. Using this formula, Dr. Tirman has created a menu plan to jump-start weight loss. He clearly and simply describes why high-glycemic carbs promote weight gain, while low-glycemic carbs do the opposite. Included are handy lists of beneficial Savvy Carbs and Super Savvy Carbs, which make it easy to tailor the diet to anyone's tastes—plus 100 really delicious recipes with wine pairing suggestions, illustrated in full color. There's also clear advice for choosing take-out foods, for selecting diet-friendly restaurant dishes, and for using the diet to lose weight or simply to keep off the pounds already lost. The Wine and Food Lover's Diet is the ultimate key to a healthier, fuller, longer, and more satisfying life.

Cooking With Wine

Fiona Beckett

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Total reviews: 1 Average rating: 5.0 of 5

Editorial Review:

Cooking with wine is a fantastic way to cook. So next time you open a bottle, add some to the pan and enjoy the exciting flavours that wine brings to your food. It might sound extravagant, but a splash is all you need to take a simple tomato sauce to new heights of to add a fresh twist to a classic dish. In this book, award-winning food and wine writer Fiona Beckett brings you exciting new recipes for cooking with wine, as well as much-loved favourites. Beginning with Appetizers, you can dazzle your guests with Smoked Duck Salad with Pinot Noir Dressing or Steamed Asparagus with Sauvignon, Lemon and Dill Sauce. Fish and Seafood is full of fresh ideas such as Toast Monkfish with Pancetta, Rosemary, and Red Wine Gravy, and everyone's favourite,chicken, is transformed when cooked in wine. Try Chicken with Chardonnay and Chanterelles or classic Coq au Vin. In Meat, you'll find some fabulous ideas such as Pepper-Crusted Steaks with Red Wine Sauce or Rigatoni with Sausage, Eggplant, and Zinfandel Sauce. Finally, wine can be used to make seductive Desserts and Drinks: try Fiona's fabulous Sparkling Shiraz and Summer Berry Jelly or her ultra-refreshing White Sangria. -Fabulous recipes for cooking with wine, from a luxurious risotto with champagne to a heavenly chocolate pot with Cabernet Sauvignon. -Mouthwatering photography by William Lingwood.

Tasting Chile: A Celebration of Authentic Chilean Foods and Wines (Hippocrene Cookbook Library)

Daniel Joelson

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Total reviews: 8 Average rating: 5.0 of 5

Editorial Review:

The book contains 140 traditional recipes from home chefs and restaurants from across this South American country, spanning a variety of dishes that ranges from spicy salsas and hearty soups to the ubiquitous empanada and desserts such as sweet cream crepes. It includes fairly standard and simple recipes such as Chilean roast chicken and rice, as well as more complex and exotic ones like rhubarb mousse, blood sausage, stuffed meat (you literally have to sew the meat shut), and fried frogs' legs. Tasting Chile puts the native cuisine in perspective by describing its essential ingredients and the influences other countries and cultures have had upon it. It also describes the unique experience of dining in Chile, which has some foods seldom seen elsewhere, whilst at the same time it provides readers with substitutes for Chilean foods so they can easily male all the recipes in their home. In addition to recommendations for pairing wines with main courses, a special section on wine offers an overview of the wines of Chile, including the names and addresses of Chilean wine companies and the availability of their products.

The Food and Wine of Greece: More Than 300 Classic and Modern Dishes from the Mainland and Islands

Diane Kochilas

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Total reviews: 11 Average rating: 4.5 of 5

Editorial Review:

Greece and its many islands are rich with traditional and regional culinary dishes that go far beyond the standard fare of moussaka and spinach pie. To gather these special recipes and the culture that surrounds them, Diane Kochilas spent more than fifteen years living and traveling in Greece. From home cooks and professional chefs she coaxed a wonderful array of authentic recipes to augment her own creations, adapting where necessary to make them accessible to modern cooks with modern ingredients.

This tantalizing collection of recipes covers all aspects of Greek cuisine and pays tribute to the history and tradition behind each dish. Each chapter--from olives and bread to appetizers, stews, savory pies, fish, poultry, meat, eggs, grains, vegetables, and sweets--is filled with detail on the ancient, religious and folkloric origins or various dishes. Basic preparations, such as those for phyllo, avgolemono, and grilling of fish and game, are covered, as are regional variations and local specialties, secrets of village home cookes, and guidelines on how to serve the foods in typical Greek fashion. Also included is a helpful guide on where and how to obtain Greek specialty items by mail.

Wine Science, Third Edition (Food Science and Technology) (Food Science and Technology)

Ronald S. Jackson

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Editorial Review:

Understand the three pillars of wine science---- grape culture, wine production, and sensory evaluation-- in the third edition of this bestselling title.

Author Ronald Jackson takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes.

NEW to this edition:

* Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation
* Significant additional coverage on brandy and ice wine production
* New illustrations and color photos