Sweet Wines: A Guide to the World's Best With Recipes [Hardcover]

James Peterson (Author)

Book Description

Publication Date: October 1, 2002

A burgeoning interest in sweet wines of all types has created a new market of wine and food lovers interested in learning as much as they can about this under-appreciated category. In this new book from best-selling cookbook author James Peterson, more than 60 wines from around the world are presented - from the fabled Sauternes and Barsacs of France to the crisp Mosel Auslesen of Germany to the rich ports and sherries of Portugal and Spain. Peterson describes how each wine is made, how it should be served, and what it tastes like. In addition, 50 recipes for hors d'oeuvres, appetizers, entrees, and desserts are paired with the wines they most perfectly complement. The book features dozens of helpful sidebars on topics such as organizing a sweet wine tasting, decanting sweet wines, and how to read a German wine label. A wine vocabulary and a description of the most important grapes are also included.

Editorial Reviews

About the Author

James Peterson is the author of six award-winning cookbooks. For 17 years, he taught cooking at the French Culinary Institute and at Peter Kump's Cooking School in New York City; today he is a frequent guest teacher at cooking schools around the country. He lives in Brooklyn, New York.

Product Details

• Hardcover: 160 pages
• Publisher: Stewart, Tabori and Chang (October 1, 2002)
• Language: English
• ISBN-10: 1584792558
• ISBN-13: 978-1584792550
• Product Dimensions: 10.2 x 8.8 x 0.7 inches
• Shipping Weight: 2.1 pounds
• Amazon Best Sellers Rank: #596,341 in Books (See Top 100 in Books)

More About the Author

James Peterson is an award-winning food writer, cookbook author, photographer, and cooking teacher who started his career as a restaurant cook in Paris in the 1970s. He is the author of fifteen titles, including "Sauces," his first book and a 1991 James Beard Cookbook of the Year winner, and "Cooking," a 2008 James Beard Award winner. He has been one of the country's preeminent cooking instructors for more than 20 years and currently teaches at the Institute of Culinary Education (formerly Peter Kump's) in New York. He is revered within the industry and highly regarded as a professional resource. James Peterson cooks, writes, and photographs from Brooklyn, New York.