Food & Wine Books - Page 5

Vinifera 2009 Calendar: The World's Great Wine Grapes and their Stories

Ghigo Press

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

serious and entertaining wine education 5 out of 5 stars.
0 of 0 people found this review helpful.

glamorous, entertaining and informative. a pleasure to see sensuos wine grapes and read short and to the point facts and legends. gave many of 2008 editions to friends as gifts and they all love it.

Editorial Review:

This full color calendar includes photographs, descriptions, histories and lore about the 12 selected major wine producing grapes. Food pairing suggestions are also offered.

Food & Wine Annual Cookbook 2005: An Entire Year of Recipes (Food & Wine Annual Cookbook)

List Price: $29.95 By: American Express Publishing Amazon Marketplace: 83 new & used starting at $0.42

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Editorial Review:

Every recipe from every 2004 issue of Food & Wine, the top-selling cuisine magazine--all in one beautiful volume.

More than 900,000 subscribers heartily agree: there's always something delicious going on at Food & Wine. And it's all here in the annual cookbook, which includes every recipe published in the magazine during the year 2004--more than 500 dishes accompanied by scrumptious-looking photographs. But that's not all: the volume will include 50 all-new kitchen tips, as well as an extensive glossary of readily-available wines. The contributors remain absolutely stellar, cuisine's finest, including Jean-Georges Vongerichten, Jacques Pépin, and Paula Wolfert. Such recipes as the mouthwatering Fettuccine with Mushrooms and Prosciutto, Beef Tenderloin with Bacon and Creamed Leeks, and Double Dark Chocolate Cupcakes with Peanut Butter Filling are kitchen-tested on home equipment, making them easy to re-create. Here's real food that real people who want to eat well can actually prepare, dishes that reflect the many ways we cook today.

Wine with Food

Joanna Simon

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Customer Reviews:
Total reviews: 4 Average rating: 3.5 of 5

Editorial Review:

What wine complements Thai food? How about sushi or chili? Can I serve red wine with chicken?

A simple formula -- white with fish and chicken, red with meat -- once dictated all wine and food pairing, but times have changed. Rules like this don't fit the way people are eating today. Indeed, it is not unusual to find Mexican cuisine mixed with a hint of north Indian or French with some German influence. For the marriage of taste that we expect from food and wine, today's global village cuisine requires the fresh approach found in Wine with Food.

In this beautifully illustrated book, Joanna Simon explores the relationship between wine and food with her hallmark unstuffy expertise. Rules can be followed for perfect partnerships, but they should occasionally be bent or broken. For instance, follow the rule of matching the weight of wine to the weight of food and you might serve a steamed chicken breast with a Sauvignon Blanc, but a dark coq au vin -- also chicken but very different -- calls for a full red Burgundy. An exception to that rule involves the intensity of flavor: fatty rich foods are best paired not with a heavy wine but with a light, crisp one that provides contrast.

Wines should not be matched to ingredients alone, however, and so Simon explains the impact of various cooking methods and sauces on the character of foods and recommends the consequent wine choices. A steamed salmon steak has a much more delicate flavor than one that is charbroiled, and the difference suggests a Chablis with the former but a Pinot Noir with the latter. Tomato sauce requires a wine like Sauvignon Blanc to stand up to its acidity, but if the sauce has meat in it, a full fruity red will be a better match.

Simon conveys the logic of food and wine marriages, combining authoritative knowledge of wine with commonsense observations. In a worldwide overview of each type of grape, from Chardonnay to Syrah, she includes an evocative description of the wines produced from that grape and suggests foods that are wonderful companions. Then she explores the classic combinations the world around and shows us, for instance, that the same quality that makes a Chilean Merlot such a perfect complement to local empanadas is also found in Australian Shiraz. A cold ratatouille is well partnered with local Provence whites, she points out, but the lively herbal qualities of those wines can also be found in California Sauvignons. Finally Wine with Food includes a convenient quick-reference section that summarizes food-to-wine and wine-to-food matches. With Joanna Simon's wisdom, wit, and style, Wine with Food is the ultimate guide to today's most delicious wine and food combinations.

Food & Wine Annual Cookbook 2006: An Entire Year of Recipes (Food & Wine Annual Cookbook)

Amazon Price: $21.56 List Price: $29.95 Usually ships in 24 hours By: American Express Publishing Amazon Marketplace: 110 new & used starting at $0.28

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

Editorial Review:

Every recipe from every 2005 issue of Food & Wine, America’s top-selling cuisine magazine—all in one beautiful volume.

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 2005—more than 500 dishes accompanied by scrumptious-looking photographs. The contributors remain absolutely stellar, cuisine's finest, including Jamie Oliver, Tyler Florence, Ferran Adria, Donna Hay, Daniel Boulud, Wolfgang Puck, Emeril Lagasse, Bobby Flay, Todd English, and Jean-Georges Vongerichten.  Such mouthwatering recipes as Ina Garten’s Chunky Guacamole, Bobo Surles’ Sizzled Shrimp Provençale, and Grace Parisi’s Dulce de Leche Bread Pudding 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.

The Wine Lover Cooks with Wine: Great Recipes for the Essential Ingredient (The Wine Lover)

Sid Goldstein

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Customer Reviews:
Total reviews: 4 Average rating: 4.0 of 5

It manages to be special without being fussy 5 out of 5 stars.
9 of 9 people found this review helpful.

I bought this cookbook a while ago, but postponed its review until I'd made several of the recipes. As you can see from the rating I've given it, The Wine Lover Cooks With Wine is a winner.

In his earlier book, the Wine Lover's Cookbook (which I also like a lot), the author's premise was that you had a special bottle of wine and wanted to make a dish that would complement it. This one is similar, in that wine is an inextricable part of the meal. Primarily it's an ingredient, though each recipe also has two what-to-drink recommendations to accompany it, which may not be the same as the wine used in cooking. (For instance, the Asian eggplant salad, which I'm apt to make as "what to take to the Fourth of July BBQ," suggests serving either sake or riesling.)

I think the author was stretching his definitions in a few places, because some recipes use only a little wine; that is, don't expect that you'll neccesarily be pouring 2 cups of expensive stuff into your dinner.

However, the "about wine" portion of this book isn't the key ingredient, so to speak. It's about cooking, and this is a REALLY nice cookbook. Some of the recipes sound fancy, as though you'd be likely to find them in the kind of white-tablecloth restaurant where the waiters speak in hushed tones and begin by asking, "Would you like sparkling or still water with your meal?"

However, most of the recipes are, if not dead easy, simple enough for you to make on a weeknight for the family, and delicious enough for them to say "Wow!" For example, I made "Roasted Pork Tenderloin with Spicy Orange-Port Reduction," served with his recommendation of cinnamon-scented couscous. (But not the wine, which happened to be Zinfandel or Merlot; as it turns out, I've made most of the recipes at lunchtime, when I have to go back to work afterwards. Darnit.) This is essentially a "marinate and then brown the meat, create a pan sauce, and reduce" recipe. You've done that plenty of times, but with less interesting liquids.

Best of all, this is an inexpensive cookbook; at least half the recipes have useful and attractive photos, too, which are rather inspiring.

Editorial Review:

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.

Chow Venice: Savoring the Food and Wine of La Serenissima, Second Edition ( Revised and Updated)

Shannon Essa, Ruth Edenbaum

List Price: $19.95 By: Wine Appreciation Guild Amazon Marketplace: 4 new & used starting at $19.95

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Customer Reviews:
Total reviews: 37 Average rating: 4.5 of 5

Save your money and I will tell you why... 1 out of 5 stars.
5 of 5 people found this review helpful.

We just returned from Venice( March 6th - 11th, 2008) and used this book for three of our dinning choices and they were the worst of all our dinning experiences. We stayed at a lovely B and B called the Locanda Orseolo and Barbara and Gigi and their staff suggested our best dinning experiences in Venice. I will give you two of our three examples. Page 13, Vino Vino dry pasta and the most boring salad, a handful of lettuce in a bowl and Bimbo quality bread and even with our most limited selections there was no way to escape that place in the inexpensive category and as for the four gondoliers hanging out at this local eatery it was full of very loud tourist. Page 15 Taverna La Fenice( yes we went to the right address) we went to dinner there after we saw Electra at the La Fenice Opera house. No the waiter did not know or have any great or even mild English language skills as suggested in the book, the most uncomfortable seats to ever rest on and we had the risotto because "you can not go wrong" and it was the second worst risotto we had in 24 days in Italy. The fish was dry and all we could do was laugh and finish our wine and pay not the expensive category price as this book suggests but pay the very expensive, and we do not mind spending money, but this in any country was not worth the mention. Venice is not known as a culinary hub as the entire country of Italy will tell you but you can have local excellent meals there so go there and ask a local or call Gigi but my suggestion is to save your money don't buy this book because sincerely you don't need it and use the money and buy yourself a treat as you walk around magical Venice

Editorial Review:

The city of Venice is one of the most beautiful in the world, but visits are too often marred by meals at bad restaurants with high prices, unscrupulous waiters, and tasteless food. Chow! Venice reveals the best places to eat and drink, from simple sandwiches and pizzas to elegant four-course meals. Discover places off the beaten track as well as steps away from St. Mark's Square.

Learn how, when and what Venetians eat and drink, where to get the best cichetti and where to find restaurants and bars open after 10:00pm. In additions to restaurants and bars, there's a list of markets, specialty food stores, and wine shops.

Whether you're visiting Venice for three days, three weeks, or three months, Chow! Venice will prove to be an invaluable resource and guide.

New Foods for Healing: Capture The Powerful Cures Of More Than 100 Common Foods, From Apricots And Bananas To Wine And Yogurt

Prevention Magazine Editors

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

A great health book 5 out of 5 stars.
5 of 6 people found this review helpful.

This book tells you lots of information about the food we can get from the supermarket and help us to prevent cancer and why. With every food it lists, it teachs you how to get the most of that food and give you one or two receipt. Don't get me wrong, this is not a receipt book. The little receipt is just for example how to use that food. This book is very informative and also very fun to read. Anybody who looks at health as an important issue can use this book as a reference book.

What your doctor will not tell you, is in this book. 5 out of 5 stars.
5 of 5 people found this review helpful.

This book will tell you what your doctor will not. For instance I got kidney stones. I asked my doctor how I could keep my kidneys from hurting, since the kidney stones are still in there and make my kidneys hurt every once in a while. This book will tell you what foods or drinks to stay away from if you have kidney pain.

This book is an A-Z on telling you how to avoid certain foods that trigger pain or what foods to eat to prevent certain problems. It also tells you which foods have which vitamins, in case you are deficent in certain vitamins. I love this book. I am going to give it away to a few people for Christmas.

This book will tell what foods to eat to prevent cancer, why should we eat fiber, how to boost immunity and much much more. I would recommend every household to have a copy of this book.

The Food Service Professionals Guide to Controlling Liquor Wine & Beverage Costs (Food Service Professionals Guide to)

Elizabeth Godsmark

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Editorial Review:

The books in this series from the editors of the "Food Service Professional" are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up-to-date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Every paragraph in each of the books is comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas.

Cooking with Booze: Delicious Recipes Using Wine, Beer and Spirits

Ryan Jennings, David Steele

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

Fantastic cook book 5 out of 5 stars.
0 of 0 people found this review helpful.

This is the best addition to my cooking library that I've ever come across. I've already gifted it to several friends as well.

No other book I've found has such a range of recipes that are so huge in the flavor factor: it's rumored that cooking with booze is a good dietary aid as well, since the alcohol adds so much flavor you are content with eating less or adding less fatty substitutions in the food. I believe it truely now, my family and friends prefer anything out of this book due the largeness of the flavors.

Essential Etiquette Fundamentals, Vol. 2: Wine Selection & Etiquette

Mike Lininger

Amazon Price: $14.95 List Price: $14.95 Usually ships in 24 hours By: Yellowstone Publishing

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Total reviews: 13 Average rating: 5.0 of 5

Editorial Review:

Wine 101: The Best Wine Book for Beginners

What is the secret to learning about wine? Buy a straightforward reference, use it, and go to a restaurant to apply your newly acquired knowledge. Organized in six easy, enjoyable lessons, the Food Scholar Wine Selection & Etiquette CD includes all the practical information you need, including information on wine terms, pairing wine with food, tasting, and ordering wine in a restaurant. Filled with information on wine making, grape varieties, and regions, the Food Scholar Wine Selection & Etiquette CD is the ultimate reference tool for anyone eager to learn more about wine. It is simply the best wine reference available for beginners.

What makes this reference special? It quickly and effectively teaches you how to select and order wines. It does not waste your time with flowery descriptions or irrelevant musings.

Why an audio book? Convenience and practical learning. In audio format you benefit from an exceptional narrator teaching you how to correctly pronounce grape varieties and important wine terms. The lessons are easily listened to on a CD or MP3 player at the gym, on the plane, or in the car.

The Food Scholar Wine Selection & Etiquette lesson includes the following units:

Unit One: The Basics (including basic wine descriptions and characteristics, a brief introduction to winemaking, and the basics of red, white, rosé, sparkling, and fortified wines)

Unit Two: Grapes and Regions (including basic guides to the most commonly encountered white wine and red wine grapes)

Unit Three: Wine Tasting (including proper glassware, the tasting process, and detecting wine flaws)

Unit Four: Food and Wine Pairings (covering perfect pairings for various types of foods, as well as foods to avoid when drinking wine)

Unit Five: Enjoying Wine in Restaurants (including wine lists and prices, selecting wine, interacting with the sommelier, and general wine etiquette)

Unit Six: Sparkling and Fortified Wines (covering sparkling wines, port, and sherry)