Cooking With Wine [Paperback]

Virginia Hoffman (Author), Robert Hoffman (Author)

Book Description

Publication Date: July 1997

86 winery chefs share 172 of their favorite recipes for cooking with wine and pairing wine with food.

Editorial Reviews

From the Publisher

The largest collection of cooking with wine recipes ever published, along with the most complete index of wine with food pairing ever assembled. Three years of research and testing went into the production of this book.

From the Back Cover

Cooking with wine by some of the foremost chefs of America's wineries is the theme of this cookbook. Here are some of the recipes that have made them world-famous for their creative cuisine. Whether you are a novice or an expert in the kitchen, you'll enjoy recipes such as: Smoked Trout Mousse, Beefsteak with Wild Mushrooms in a Blue Cheese Sauce, Sea Bass in Parchment with a Tomato Basil Sauce, Truffled Fudge Cheesecake with Raspberry Sauce, and Champagne Sorbet. Like all of our cookbooks, some recipes are quite simple, easy and fast to prepare. Others require more time and effort. All can be exciting additions to your personal menu file. Here, too, is a guide to pairing your favorite recipes with wine and how to enhance them by using wine as an ingredient. And, to help you identify wines, descriptions of the leading varietal wines of America.

See all Editorial Reviews

Product Details

• Paperback: 210 pages
• Publisher: Hoffman Pr; 1 edition (July 1997)
• Language: English
• ISBN-10: 0962992739
• ISBN-13: 978-0962992735
• Product Dimensions: 6.9 x 3.5 x 0.4 inches
• Shipping Weight: 15.2 ounces
• Average Customer Review: 3.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #898,380 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars This one is a winner, November 7, 2006

By 

M. Coe (Spring, TX United States) - See all my reviews
(REAL NAME)   

This review is from: Cooking With Wine (Paperback)

I highly reccomend this cookbook. We have made 15-20 of the recipes over the years and they are consistently good. This is the first cookbook we go to if we want to make something special.

1 of 2 people found the following review helpful:

1.0 out of 5 stars Wine pairings not so great., December 5, 2009

By 

kalyson (Sacramento, CA USA) - See all my reviews

Amazon Verified Purchase

This review is from: Cooking With Wine (Paperback)

A lot of the wine pairing books written by American authors have the problem that this one has -- very few different wines are used for pairings, and they mostly focus on American wine. There is a whole world of wine out there -- why limit the choices to just a few? Not only that, but the writers don't make distinctions between the variety of wines that are listed. For example, Californian, German, or Alsacian rieslings are VERY different from one another, but most of these books will just say 'riesling' (if they mention it at all -- most stick to Chardonnay, Merlot and Cabernet Sauvignon).

To make matters worse for this particular book, the pairings they do give are sometimes bizarre, or outright wrong.

There are some other books that are really good for matching food and wine. My first choice is Joanna Simon's "Wine with Food", and a second choice might be Karen McNeil's "Wine Food and Friends".

2 of 4 people found the following review helpful:

5.0 out of 5 stars 188 recipes contributed by 72 chefs, October 11, 2004

By 

Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: Cooking With Wine (Paperback)

Compiled by wine and culinary experts Virginia and Robert Hoffman, Cooking With Wine showcase 172 wine-based recipes drawn from 86 winery chefs. Of special value for kitchen cook connoisseurs is the pairing of various wine with diverse foods. After an informative essay on "Cooking with Wine Can Be Good for Your Health" and an informative introduction to "The Varietal Wines of North America", the recipes are organized into Appetizers & Light Foods; Soups; Pastas & Grains; Meats; Seafood; Poultry; and Desserts. From Vegetable Bean Soup with Pistou (with a Chardonnay); Vin Zin Pasta Sauce with Sausage (with a Zinfandel); and Herbed Lamb (with a Pinot Noir); to Sea Scallop Surprise (with Champagne); Rosemary Roast Chicken (with a Chenin Blanc); and Spiced Brandy Apple Cake (with a Moscato Canelli), Cooking With Wine is informed, informative, and enthusiastically recommended. Another indispensable Virginia and Robert Hoffman companion title is The California Wine Country Herbs & Spices Cookbook (096-2992771, $12.95) with 188 recipes contributed by 72 chefs, winemakers, and wineries.