Food and wine lovers, chefs, cooking teachers, and food writers can all use Chef Mary Evely's The Vintner's Table Cookbook to learn about food and wine pairing. Recipes are organized into chapters defined by the wine variety they best complement. Each recipe has a sidebar explaining why/how the food and wine match. Each chapter has a wine profile ...
Food and wine lovers, chefs, cooking teachers, and food writers can all use Chef Mary Evely's The Vintner's Table Cookbook to learn about food and wine pairing. Recipes are organized into chapters defined by the wine variety they best complement. Each recipe has a sidebar explaining why/how the food and wine match. Each chapter has a wine profile that describes the best cuisines, cooking methods, and foods for that wine. Finally, an opening chapter gives a good basic understanding of food and wine pairing in general, as well as methods for applying the principles.
Very good. Book has appearance of light use with no easily noticeable wear. Millions of satisfied customers and climbing. Green Earth Books is the name you can trust, guaranteed. Spend Less. Read More.
Good. Ex-Library Book-will contain Library Markings. Only lightly used. Book has minimal wear to cover and binding. A few pages may have small creases and minimal underlining. Book selection as BIG as Texas.
Publishers Weekly, 1997-11-03 This assured, unassuming cookbook provides an appealing, low-key introduction to pairing wines with food, as well as some recipes that are terrific in their own right. Evely, chef at Simi Winery, arranges foods by the kinds of wines that best complement them: so the chapter "Sauvignon Blanc" offers Garden Salad with Goat Cheese and Sun Gold Tomatoes; "Chardonnay" proffers Chicken and Spinach Pasta with Pancetta and Tarragon. Only wine varietals (i.e., no brand-name wines) are referenced. Each chapter also includes a list of what Evely labels "Chameleon Recipes": Turkey Chili Mole is initially matched with rosť and blush wines, and then recommended again in the Cabernet Sauvignon chapter, as is Salmon Grilled in Fig Leaves and Tuna with Lavender. A helpful introductory section includes a "Wine Aroma Wheel" that neatly illustrates some wine maven terms for various tastes (pungent, woody, caramelized, etc.). The section on analyzing recipes that use wine, in which Evely chooses a few random recipes and then walks readers through the steps of pairing them with wine, is particularly valuable. A handful of sample menus and a warning about certain foods like artichokes that present special problems round out this practical reference for the wine-service novice. (Jan.) (c) Copyright PWxyz, LLC. All rights reserved
Alibris, the Alibris logo, and Alibris.com are registered trademarks of Alibris, Inc.
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.