Dean & DeLuca: The Food and Wine Cookbook [Hardcover]

Jeff Morgan (Author), Steven Rothfeld (Author)

Book Description

Publication Date: April 2002

In the alphabet of gourmets, D stands for Dean & DeLuca, long considered one of the finest food emporiums in the world. Now they bring their vast culinary expertise to this stunning new cookbook with over 80 inspired recipes, each complemented by carefully chosen wines. Chapters take us from aperitifs and appetizers, salads, and entrees, right through to desserts and melt-in-the-mouth friandises to enjoy with coffee or after-dinner drinks. Balsamic-Glazed Mushrooms whet the appetite, accompanied by a glass of Zinfandel. Duck Breasts with Caramelized Pears delight the palate with a tangy Riesling. Chocolate Truffle Tartlets satisfy the sweet tooth when daringly paired with Cabernet port. But this is more than a delectable cookbook. It includes a primer on wine (with particular advice on California wines and why certain varietals bring out the flavors of various dishes), a handy food and wine matching chart, and a glossary of unusual terms and ingredients. Rich color photography highlights both the painterly landscapes of fertile vineyards and a host of exquisite dishes. A glorious celebration of the many pleasures of the table.

Editorial Reviews

Amazon.com Review

When they opened their first store in 1977, Joel Dean and Giorgio DeLuca's mission was to spread the gospel of good eating. Today the very name Dean & DeLuca conjures up visions of the holy land for seekers of fine cheeses, charcuterie, and fresh-baked artisan breads. In Dean & DeLuca: The Food and Wine Cookbook, D&D wine director Jeff Morgan celebrates the sublime marriage of D&D's original old-world concept--offering top-quality international culinary selections--and the influence of California's diverse wines. Beginning with a veritable "California Wine 101" course, Morgan details a concise history of California winemaking from pre-gold rush days through the dry gulch of Prohibition and onward to glory in the 1980s. Also included are primers on the chief varietals and the basics of pairing wine with food. The recipes, which range from uncomplicated to fairly ambitious, and from economical to downright indulgent, are both inventive and inviting. Simple dishes like Chilled Yellow Tomato Soup with Guacamole, and Fish Soup with Artichoke Hearts and Artichoke Aioli highlight the best of California's bounty, while Lobster, Cabernet, and Shitake Soup, or Caviar Soufflé provide opportunities to revel in the elegant. Clever twists on more usual dishes are also well represented: Chile-Pecan Chicken Breasts with Honey Mustard Glaze, Garlic Pork Chops with Sauvignon Beurre Blanc, and Saffron Chardonnay Risotto offer welcome variety. Not all of the recipes include wine as an ingredient, but each includes helpful wine-pairing suggestions. All in all, this book provides a handy recipe for embracing the good life by celebrating the best of food and wine. --Robin Donovan

Review

The Food and Wine Cookbook, a guide to pairing California wines with food, is the latest effort from Dean & DeLuca, the New York-based chain of gourmet shops that has an outlet in Napa Valley s St. Helena. Author Jeff Morgan, wine director for the chain and a frequent contributor to Wine Country Living, packs a lot of information into the early chapters, providing a thumbnail sketch of the history and geography of California wine country and a primer on serving, cellaring and drinking wine. None of the information is new, but it is presented here in a well-organized, accessible format.

The 80 recipes, developed by Dean & DeLuca s chefs with Morgan, are an eclectic and well-chosen selection. The accent is on Mediterranean flavors, but Asian and Middle Eastern ingredients appear as well. Each dish gets several wine recommendations based on Morgan s sensible and flexible guidelines.

The book is also a useful reference work. It contains guides to salad greens, mushrooms, olives and cheeses, and there is a section on standard techniques how to cook dried beans, shuck oysters and trim artichokes and recipes for basics like mayonnaise and veal demiglace.

Recipes cover everything from appetizers to sweets. Imaginative main courses include a slow-cooked beef brisket rubbed with Indian spices and skate wings dredged in porcini dust. Side dishes, such as zucchini-blossom tempura with goat cheese and roasted figs, are equally creative. Morgan s broad knowledge and passion come across in his engaging prose, and Steven Rothfeld s photographs are mouthwatering.

Throughout the book, Morgan promotes enjoying wine as part of a leisurely meal created with fresh, healthful ingredients. But not too healthful he also recommends putting a dollop of St. Andre butter, a blend of butter and super-rich French cheese, on your steak. -Wine Country Living

For anyone who lives in New York, many who have visited New York and perhaps a few who've barely heard of New York, two words are synonymous with gourmet food: Dean & DeLuca.

In a new cookbook, the food shop adds California wine to its list of favorite things. The store's wine director, Jeff Morgan, pairs more than 80 dishes with California varietal wines in 'Dean & DeLuca: The Food and Wine Cookbook" (Chronicle, $35). And even though Morgan is happy to suggest a wine with each and every recipe, he's also happy to encourage home cooks and diners to follow their own taste buds to pairings still undiscovered.

Leading off the book is an indepth discussion of California wine, its history and geography. Morgan also explores the marriage between food and wine, explaining how the latter has enhanced enjoyment fo the former throughout history.

The book also includes many color photographs, evoking the hillside vineyards and giving a vivid sense of California's wine country. There is a useful glossary of important terms and exotic ingredients. -Chicago Tribune

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Product Details

• Hardcover: 224 pages
• Publisher: Chronicle Books; First edition. edition (April 2002)
• Language: English
• ISBN-10: 0811832139
• ISBN-13: 978-0811832137
• Product Dimensions: 9.4 x 8.6 x 1.1 inches
• Shipping Weight: 2.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #651,109 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

7 of 7 people found the following review helpful:

5.0 out of 5 stars Color photos pack an equally colorful discussion, July 11, 2002

By 

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

This review is from: Dean & DeLuca: The Food and Wine Cookbook (Hardcover)

Dean & DeLuca is a food emporium now entering the cookbook market with Dean & Deluca: Food And Wine Cookbook, showcasing a blend of recipes and experimental urgings blending wines with food. Color photos pack an equally colorful discussion of stars, favored recipes, original dishes spiced by the chefs at Dean & DeLuca, and dishes that sound flashy but are easily put together. Recommended for experienced cooks seeking innovative new ideas.

4.0 out of 5 stars fine, August 10, 2010

By 

Denise M. Hull - See all my reviews

Amazon Verified Purchase

This review is from: Dean & DeLuca: The Food and Wine Cookbook (Hardcover)

Was just a bit disappointed about the quality of the cover... slightly more shop worn than I expected...

5.0 out of 5 stars One to have in your library, June 2, 2010

By 

B. Holt "brentinatl" (Atlanta, GA USA) - See all my reviews
(REAL NAME)   

This review is from: Dean & DeLuca: The Food and Wine Cookbook (Hardcover)

One of the first cookbooks I bought and what a treat. It showed me the other side of cooking and sparked my interest to take chances and see what flavors can become. I like the art, creative flavors, and detailed descriptions of not only the recipes but also how to pick good seafood, meats, etc. The Dean and Deluca store is off the charts expensive but you can have the same flavors at home with this book. Check it out!