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 Lovers 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 professionals 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 Lovers 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.
| ||||||||||||
Book Description
Frequently Bought Together
Product Details
Would you like to update product info or give feedback on images? |
Editorial Reviews
Amazon.com Review
Which came first: the chicken or the Eglise-Clinet? Well, if you're a disciple of author Sid Goldstein--and you will be--you've had that Bordeaux decanted long before you even thought of shopping for those Cacciatore ingredients. And "wine-first" cooking is precisely what Goldstein--vice president and director of marketing communications at Mendocino, California's Fetzer Vineyards--so ably demonstrates in The Wine Lover's Cookbook, soon to become indispensable to anyone who has ever chosen the wine first and the groceries second. In 100 easy-to-follow-yet-impressive-as-heck recipes, Goldstein shows you how to exquisitely match the tastes and textures of wine varietals to food. In fact, if you want to find specific recipes, you have to look in the back index; the chapters themselves are divided into grape types! Serving a Chardonnay? Chapter 7's Spinach Fettuccine with Sea Bass and Lemongrass-Coconut Cream Sauce is seamless. Pinot Noir? Coffee-and-Spice-Rubbed Lamb with Coffee-Vanilla Sauce shouldn't work; and yet lamb marinated for hours in mint, pepper, red wine, freshly ground coffee beans, and rosemary, then grilled and sauced with a combination of honey, brewed coffee, shallots and vanilla bean--any one of which elements should have bullied a Russian River Pinot--provides a tightly woven hammock on which the wine can luxuriate.
Chapters discuss the grape variety and list "Base Ingredients"--the main medium of the dish (Game Hen and Rabbit are a couple for Sangiovese)--as well as "Bridge Ingredients"--those connectors of food and wine (Plums, Fennel, and Green Peppercorns among those for Syrah). This "wine-first" regimen is not without pitfalls: it's fine to decide that tonight is Riesling or Pinot night, but if you can't find radicchio or pomegranate, you might as well skip a few pages. Yet if you've ever been made to feel immoral by cookbooks that give you the recipe first, then deign to suggest a "perfect" wine pairing beyond your means, let Father Sid absolve you of all your Zins (or Merlots or Viogniers). After all, the Bible talks of wine 650 times; food barely rates a mention. Perhaps if they'd had The Wine Lover's Cookbook in the Garden of Eden, Adam wouldn't have wasted all that time trying to pair ribs and an apple with a Sauvignon Blanc. --Tony Mason
Review
Finally, a book that puts wine in its rightful place at the table as a food in itself, and an equal partner to the food on the plate! Rosina Tinari Wilson, Senior Editor, Wine X Magazine
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 wine and pairing in a systematic fashion. 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.
Product Details
Would you like to update product info or give feedback on images? |
More About the Author
Discover books, learn about writers, read author blogs, and more.
Customer Reviews
Most Helpful Customer Reviews
22 of 23 people found the following review helpful
By ANT
VINE™ VOICE
Format:Paperback
What a remarkable discovery! It's one thing to find a book on wine, another to find a book on food, and something unheard of to find one book on both that so perfectly expresses the joys of marriage between food and beverage. This was a truly ingenious tome that belongs in every kitchen.
For those of you who are visually inclined, you might be a tad disappointed. Only some of the recipes include pictures. Still, considering the subject matter and the great plethora of facts, tidbits, and ideas, you are not missing out. Each type of wine (most if not all) is given a treatment, from a brief background, to what to expect in regards to flavors and aromas. From there, you are guided to the perfect food matches that complement and heighten those aspects of the wine (and vice versa).
Wine and food have long been enjoyed together. Sometimes, we miss out by not having the right wine with the right course. This is your guide, your Magellan for sailing the culinary world. I am so glad that I own this wonderful book. It made a great gift to me from a dear friend, I'm sure your friends would love a copy of it as well! A must-own!
13 of 14 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
I've never seen a better book for learning to pair food and wine. After providing a thorough introduction to wine and food combinations, Sid Goldstein discusses the characteristics of each varietal in detail. Dedicating a chapter to each of some 14 wine types, he lists the different aromas and flavors typical of that wine, suggests foods and ingredients that will best complement it, indicates the regions that produce the best examples, and discusses the different styles found. I particularly appreciate that he concentrates on wine varietals, rather than vineyards or years, as many other wine books do. He then continues with a number of mouth-watering dishes ranging from appetizers to desserts suited for the wine. I have made many of these dishes and served them alongside the wines he suggests, and each has earned rave reviews. This book is sure to please anyone who loves good wine as much as they do great food.
12 of 13 people found the following review helpful
By A Customer
Format:Paperback
I cook and my significant other collects wine. I found the recipes in this book to be tasty, relatively easy, and a good way to find out how to construct meals around specific wines. Or how to find the right wine for a meal. I particularly liked the explanations of what ingredients can create bridges with wine flavors. The author even gives spicy Indian and chili recipes which can work with the right wines. I hope the author is working on a second volume right now, and will offer some suggestions recipes for other wine varieties, particularly for red wines!
13 of 15 people found the following review helpful
By A Customer
Format:Paperback
I recently bought this book and have been cooking wonderful dinners ever since. The recipies are are truley unique with a wonderful variety of flavors. Although you need to hunt for some of the special ingredients at times, the recipies are easy to follow and prepare. Sid Goldstiens "From The Earth to the Table" is also a must for a good variety of recipies.
10 of 11 people found the following review helpful
By A Customer
Format:Paperback
I bought this cookbook for a friend and now I'm back to get my own copy. It is clear, concise, well-organized and beautifully photographed. Sid Goldstein gives food matches and food no-nos for each varietal and follows with some mouth watering recipes to match each wine. If you love wine and food in delectable combinations; don't miss this one! Bill Rogers Colorado
7 of 7 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
The combining of wine and food is a growing passion. It is not easy, with so many tastes and flavors going on in both areas. Here married together by author who knows much about both.
In this well organized and beautifully prepared volume, the marriage of wine with recipes is here photographed for this wedding memory book. The grape types are matched with wines, with one alternative usually given for each, as well as starting dialogue, then typical aromas and flavors, base ingreds, bridge ingredients, sources regions, styles and successful matching tips listed before the recipes.
And what a recipe listing! This is creative, broad representation of the pairing principles Goldstein has learned and wants to share. Tried several since purchase and they are spectacularly matched with the vino: Poached Swordfish with Champagne-Grape Sauce (Champagne); Ricotta-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce )Sauvignon Blanc); Crab, Jicama and Mango Salad with Lemon-Curry Dressing (Chardonnay); Coffee and Spice-Rubbed Lamb with Coffee-Vanilla Sauce (Pinot Noir); Filet Mignon "Diana" (Syrah).
The photography of many of the dishes is exemplary. Also nice is a "Seasonal Menu" with 13 such, many fun in title e.g. Red Wine with Fish; White Wine with Meat" or "Bastille Day in Provence".
The choices are wide and varied so that this one won't lose its appeal or interest too quickly, and the wine styles are covered well. Excellent resource for growing food to wine contingent. Also check out Andrea Immer's work, esp. "Everyday Dining with Wine."
In this well organized and beautifully prepared volume, the marriage of wine with recipes is here photographed for this wedding memory book. The grape types are matched with wines, with one alternative usually given for each, as well as starting dialogue, then typical aromas and flavors, base ingreds, bridge ingredients, sources regions, styles and successful matching tips listed before the recipes.
And what a recipe listing! This is creative, broad representation of the pairing principles Goldstein has learned and wants to share. Tried several since purchase and they are spectacularly matched with the vino: Poached Swordfish with Champagne-Grape Sauce (Champagne); Ricotta-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce )Sauvignon Blanc); Crab, Jicama and Mango Salad with Lemon-Curry Dressing (Chardonnay); Coffee and Spice-Rubbed Lamb with Coffee-Vanilla Sauce (Pinot Noir); Filet Mignon "Diana" (Syrah).
The photography of many of the dishes is exemplary. Also nice is a "Seasonal Menu" with 13 such, many fun in title e.g. Red Wine with Fish; White Wine with Meat" or "Bastille Day in Provence".
The choices are wide and varied so that this one won't lose its appeal or interest too quickly, and the wine styles are covered well. Excellent resource for growing food to wine contingent. Also check out Andrea Immer's work, esp. "Everyday Dining with Wine."
7 of 7 people found the following review helpful
Format:Paperback
This cookbook is absolutely fabulous. I've owned the book a year; I bought it last Christmas for my sister who raved about it so much I bought it for myself. Everything I've cooked from this cookbook has been really good! I've learned alot in this book, not only about the wines themselves but why certain wines pair well with certain foods, tastes to look for when pairing wines and foods, and wines to use as a substitute if you don't have a recommended bottle on hand.
The recipes are relatively simple, some more complex than others. But each is very distinctive in flavors and instructions are clear and easy to follow. Also included are recipes for salads, appetizers and desserts which makes it a well rounded book! I highly recommend it. I wish they had another book out! I'd buy it in a second.
Most Recent Customer Reviews
5.0 out of 5 stars
Makes pairing a snap
While I don't always ascribe to the whites with light foods and reds with heavy, this book has lots of great suggestions for perfect wine and food pairings. Read more
Published 4 months ago by Cynthia R Catto
5.0 out of 5 stars
Excellent Product
The images, organization, and descriptions of wines and how they go with each specific recipe are a great asset for preparing the perfect dish.
Published 5 months ago by Jeffrey Pearson
5.0 out of 5 stars
Wonderful Recipes with Great Wine Pairings
I belong to a gourmet cooking group that has been meeting for over 6 years. One of our members selected recipes out of this cookbook. Read more
Published 7 months ago by Barbara Sutton
5.0 out of 5 stars
A rarity among cookbooks
The food and wine lover should have more options when it comes to cookbooks. However, a book that combines the complexities of wine with the complexities of food is rare. Read more
Published 20 months ago by W. Webb
5.0 out of 5 stars
Ultimate Guide
There are some excellent recipes but the real focus is the reference of food and wine characteristics. Read more
Published on May 22, 2011 by Solace from Open Spaces
5.0 out of 5 stars
Great Book; Great Recipes
Before looking at any of the recipes, read the book first. There are about 20 pages of information and tips on pairing wine with food, and it is very helpful and insightful. Read more
Published on February 25, 2010 by Edward T. Geha
5.0 out of 5 stars
inspiring cookbook
this is a really good cookbook. Actually, a few of my friends also have the book and soon we're going to have a dinner party with everyone bringing recipes from the book.
Published on April 26, 2009 by Margaret A. Fischer
2.0 out of 5 stars
Only for very special occasions
The recipes in this book are extremely time-consuming, and only for advanced cooks on days when they are willing to devote a couple of hours shopping for specialty ingredients and... Read more
Published on May 15, 2008 by z_bookworm
5.0 out of 5 stars
Best Cookbook Ever
If you enjoy cooking, consider yourself somewhat of a foodie and love wine then this cookbook is for you. Read more
Published on November 7, 2007 by Laura
5.0 out of 5 stars
Resource for Cooks who are interested in Wine
This book has interesting recipes, but it's more than a cookbook. It offers information on popular wine varietals and explains why certain foods taste good with certain wines. Read more
Published on June 18, 2007 by K. Lisson
Citations (learn more)
Books on Related Topics
(learn more)
|
|
What Other Items Do Customers Buy After Viewing This Item?
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Listmania!
|
|
So You'd Like to...
|
|
