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 The Wine Lover's Cookbook: Great Meals for the Perfect Glass of Wine  
Author: Sid Goldstein
ISBN: 0811820718
Format:
Publish Date:
 
     
     
   Book Review
A glass of wine can be delicious, but when it is paired with the right dish, it can resonate in a magnificent way. This gorgeous cookbook lets any cook plan a meal in perfect concert with a favorite or special wine. Mystified by the art of choosing a wine to go with your meal, or vice versa? Is “white wine with fish” the only rule you know? The Wine Lover’s Cookbook is a unique guide for the wine lover and cook who considers wine an essential part of a meal and wants to understand the dynamic interplay between wine and food. Author Sid Goldstein describes in detail the flavor profiles of 13 popular varietals, such as Merlot and Chardonnay, and explains which ingredients balance each wine, giving the reader a professional’s foundation for planning meals with each kind of wine. Best of all, he offers 100 recipes, from appetizers to desserts, specifically created to complement a particular varietal. The Wine Lover’s Cookbook is a truly essential reference, an irresistibly beautiful cookbook, and an inspiration for all who want to make the most of an excellent glass of wine.

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

FROM THE PUBLISHER

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.

SYNOPSIS

The Wine Lover's Cookbook demystifies the art of pairing wines with food and offers 100 mouthwatering recipes designed to bring out the best in any bottle. Whether you're a dedicated oenophile or a beginning wine enthusiast, author Sid Goldstein will lead you on a fascinating trip through the flavor profiles of the most popular varieties and tantalize you with great dishes to accompany them—grilled sea bass with mango— roasted red pepper relish; duck breasts with honey, ginger, and lavender; chicken cacciatore with Kalamata olives and fennel; and many more. You'll find tips for successful food and wine pairing and discover why the classic matches work. From Syrah to Sangiovese, Pinot Noir to Pinot Grigio, The Wine Lover's Cookbook is an indispensable guide to increasing your enjoyment of both food and wine.

FROM THE CRITICS

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.