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Author: Dana Frank Publisher: Lorena Jones Books ISBN: 0399579605 Category : Cooking Languages : en Pages : 258
Book Description
A delicious, comprehensive playbook that pairs 75 wine styles—including where and who to buy them from—with 75 recipes that complement them perfectly “If you want to know what good taste in the modern food and wine scene looks like, this is your manual.”—Jordan Mackay, co-author of The Sommelier’s Atlas of Taste Wine Food is a wine course in a cookbook for everyone who wants to learn about wine simply by drinking it. Here, natural wine bar and winery owner Dana Frank and wine-loving recipe writer Andrea Slonecker distill the basics—how to buy, how to store, how to taste—and deliver more than seventy-five instant-hit recipes inspired by delectable, affordable wines that go with them beautifully. Each recipe opens with a succinct summary of the wine style that inspired it, followed by a brief explanation of how it complements the flavors and textures in the recipe. There are also recommendations for three to eight producers of each wine style. Frank and Slonecker also include a wine flavors cheat sheet, a label lexicon lesson, a short course on wine tasting like a pro, and illustrated features on matching wine with types of favorite foods (typical take-out, beloved pasta dishes, and popular sweets). Whether you like thinking about which bottle to pour at brunch, with picnic fare, for midweek dinners, at weekend feasts, or for all of those times, Wine Food makes learning about wine flavorful, fun, and easy.
Author: Dana Frank Publisher: Lorena Jones Books ISBN: 0399579605 Category : Cooking Languages : en Pages : 258
Book Description
A delicious, comprehensive playbook that pairs 75 wine styles—including where and who to buy them from—with 75 recipes that complement them perfectly “If you want to know what good taste in the modern food and wine scene looks like, this is your manual.”—Jordan Mackay, co-author of The Sommelier’s Atlas of Taste Wine Food is a wine course in a cookbook for everyone who wants to learn about wine simply by drinking it. Here, natural wine bar and winery owner Dana Frank and wine-loving recipe writer Andrea Slonecker distill the basics—how to buy, how to store, how to taste—and deliver more than seventy-five instant-hit recipes inspired by delectable, affordable wines that go with them beautifully. Each recipe opens with a succinct summary of the wine style that inspired it, followed by a brief explanation of how it complements the flavors and textures in the recipe. There are also recommendations for three to eight producers of each wine style. Frank and Slonecker also include a wine flavors cheat sheet, a label lexicon lesson, a short course on wine tasting like a pro, and illustrated features on matching wine with types of favorite foods (typical take-out, beloved pasta dishes, and popular sweets). Whether you like thinking about which bottle to pour at brunch, with picnic fare, for midweek dinners, at weekend feasts, or for all of those times, Wine Food makes learning about wine flavorful, fun, and easy.
Author: Lee Brian Schrager Publisher: Clarkson Potter ISBN: 0307885429 Category : Cooking Languages : en Pages : 258
Book Description
Once a year, the world’s finest and most beloved chefs (and the foodies who love them) converge on Miami’s South Beach for a long weekend of sand, sun, music, and truly extraordinary cuisine. Now, in celebration of the festival’s tenth year, the Food Network South Beach Wine & Food Festival Cookbook brings the glamour and the flavors of the festival to the home kitchen. Festival founder and director Lee Brian Schrager takes readers on an unparalleled all-access tour of this event, with movers and shakers of the food world and an all-star cast of chefs, including Guy Fieri, Bobby Flay, Rachael Ray, Tom Colicchio, Thomas Keller, Alice Waters, and Paula Deen. Interviews and insider stories take readers into the tents, private parties, and the very best events—such as Rachael’s Burger Bash, the BubbleQ (champagne and barbecue!), and the Grand Tasting Village on the beach. Of course, in the book as at the festival, it’s the amazing food that takes center stage. The tastes and smells of SoBe come alive in 100 tantalizing recipes for Drinks, Starters and Small Plates, Barbecue, Burgers, Comfort and Casual Food, Main Courses, and Desserts, including: · Rachael Ray’s Cubano Burger with Mango–Black Bean Salsa · Martha Stewart’s Lobster Roll · Guy Fieri’s All-Star Sausage Steak Sandwich with Guid’s Pickled Hot Veggies · Alice Waters’s Grapefruit and Avocado Salad · Jamie Oliver’s Roasted Carrots and Beets with the Juiciest Pork Chops · Paula Deen’s Double Chocolate Gooey Butter Cake · Tom Colicchio’s Caramelized Tomato Tarts · Rick Bayless’s Brava Steak with Lazy Salsa · Spike Mendelsohn’s Toasted Marshmallow Shake · Nigella Lawson’s Caramel Croissant Pudding With a foreword by Anthony Bourdain and peppered with anecdotes and gorgeous photography of South Beach, the Food Network South Beach Wine & Food Festival Cookbook will transport readers to this exciting celebration Emeril has dubbed “Spring Break for chefs.”
Author: Bobby Stuckey Publisher: National Geographic Books ISBN: 0399580611 Category : Cooking Languages : en Pages : 0
Book Description
An eye-opening exploration of a unique region of Italy that bridges the Alps and the Adriatic Sea, featuring 80 recipes and wine pairings from a master sommelier and James Beard Award-winning chef. “An exhilarating journey, no passport required.”—Thomas Keller, chef/proprietor, The French Laundry Bordered by Austria, Slovenia, and the Adriatic Sea, the northeastern Italian region of Friuli Venezia Giulia is an area of immense cultural blending, geographical diversity, and idyllic beauty. This tiny sliver of land is home to one of the most refined food and wine cultures in the world and yet remains off the grid. The unique cuisine of Friuli is what inspires the menu at Frasca, a James Beard Award-winning restaurant in Boulder, Colorado, helmed by master sommelier Bobby Stuckey and chef Lachlan Mackinnon-Patterson. Meaning “branch” or “bough,” the word frasca refers to the Friulian tradition of hanging a branch outside the family farm as a sign that new wine was available for sale. Friuli Food and Wine celebrates this practice and the wine and cuisine of the Friulian region through eighty recipes and wine pairings. Dishes such as Wild Mushroom and Montasio Fonduta, Chicken Marcundela with Cherry Mostarda and Potato Puree, Squash Gnocchi with Smoked Ricotta Sauce, and Whole Branzino in a Salt Crust are organized by Land, Sea, and Mountains, while profiles of local winemakers and wines, including Tocai, Ribolla Gialla, Malvasia Istriana, and Verduzzo, open up new pairing possibilities. Showcasing the best Friulian wines you can buy outside of Italy as well as restaurant and winery recommendations, this beautifully photographed cookbook, wine guide, and travelogue brings the delicious secrets of this untouched part of Italy into your home kitchen.
Author: Gloria Kaufer Greene Publisher: Crown ISBN: Category : Cookbooks Languages : en Pages : 568
Book Description
More than 80 easy-to-follow recipes--for a total of 260--have been added to this completely revised edition of this must-have reference for every Jewish kitchen, and thoughtfully arranged exactly the way cooks will be using it, holiday by holiday. Line drawings.
Author: John-Bryan Hopkins Publisher: Wellfleet Press ISBN: 1577151534 Category : Cooking Languages : en Pages : 355
Book Description
Translating the success of his popular food holiday blog into book format, John-Bryan Hopkins makes Foodimentary a celebration of (mostly) American food, pairing 365 delicious recipes with corresponding food fests.
Author: Angela Liddon Publisher: Penguin ISBN: 1101612738 Category : Cooking Languages : en Pages : 463
Book Description
The New York Times bestseller from the founder of Oh She Glows "Angela Liddon knows that great cooks depend on fresh ingredients. You'll crave every recipe in this awesome cookbook!" —Isa Chandra Moskowitz, author of Isa Does It "So many things I want to make! This is a book you'll want on the shelf." —Sara Forte, author of The Sprouted Kitchen A self-trained chef and food photographer, Angela Liddon has spent years perfecting the art of plant-based cooking, creating inventive and delicious recipes that have brought her devoted fans from all over the world. After struggling with an eating disorder for a decade, Angela vowed to change her diet — and her life — once and for all. She traded the low-calorie, processed food she'd been living on for whole, nutrient-packed vegetables, fruits, nuts, whole grains, and more. The result? Her energy soared, she healed her relationship with food, and she got her glow back, both inside and out. Eager to share her realization that the food we put into our bodies has a huge impact on how we look and feel each day, Angela started a blog, ohsheglows.com, which is now an Internet sensation and one of the most popular vegan recipe blogs on the web. This is Angela's long-awaited debut cookbook, with a trasure trove of more than 100 moutherwatering, wholesome recipes — from revamped classics that even meat-eaters will love, to fresh and inventive dishes — all packed with flavor. The Oh She Glows Cookbook also includes many allergy-friendly recipes — with more than 90 gluten-free recipes — and many recipes free of soy, nuts, sugar, and grains, too! Whether you are a vegan, "vegan-curious," or you simply want to eat delicious food that just happens to be healthy, too, this cookbook is a must-have for anyone who longs to eat well, feel great, and simply glow!
Author: Simran Sethi Publisher: HarperCollins ISBN: 006222154X Category : Social Science Languages : en Pages : 279
Book Description
Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand. Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.
Author: Gina Zarcadoolas Publisher: ISBN: 9781986846059 Category : Languages : en Pages : 224
Book Description
Cuisines, Corkscrews & Cultures features many recipes from Italian, Italian-American, the Caribbean, Greek and Middle-Eastern cuisines, plus more than 160 tidbits, tips, headnotes, Gina's notes, and wine pairing suggestions. This cookbook is packed with valuable content for the beginner cook to the most advanced. Explore Gina's kitchen for some delicious meals; let her share with you her knowledge in food & wine and cultures of the world. You will discover a rustic side to her personality, with a touch of glamour!
Author: Virginia M. Hoffman Publisher: Rayve Productions ISBN: 9781893718036 Category : Cooking Languages : en Pages : 150
Book Description
A treasury of holiday cooking ideas, with 13 menus featuring recipes and wine selections. Includes Thanksgiving, Christmas, Chanukah, New Year's, Easter, Passover, and the Fourth of July. Cuisine is drawn from various regions of the U.S. for holiday entertaining.
Author: Dana Frank
Author: Dana Frank
Author: Lee Brian Schrager
Author: Bobby Stuckey
Author: Gloria Kaufer Greene
Author: John-Bryan Hopkins
Author: Angela Liddon
Author: Dana Cowin
Author: Simran Sethi
Author: Gina Zarcadoolas
Author: Virginia M. Hoffman