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The Wine Lover's Cookbook: Great Recipes for the Perfect Glass of Wine Paperback – May 1, 1999

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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

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.



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

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Product Details

  • Series: The Wine Lover
  • Paperback: 224 pages
  • Publisher: Chronicle Books (May 1, 1999)
  • Language: English
  • ISBN-10: 0811820718
  • ISBN-13: 978-0811820714
  • Product Dimensions: 8.2 x 0.8 x 9 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (41 customer reviews)
  • Amazon Best Sellers Rank: #79,543 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

23 of 25 people found the following review helpful By ANT VINE VOICE on March 19, 2004
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!
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13 of 14 people found the following review helpful By A Customer on August 19, 1999
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!
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12 of 13 people found the following review helpful By A Customer on July 17, 1999
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
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14 of 16 people found the following review helpful By msnookchile on May 22, 2000
Format: Paperback 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.
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7 of 7 people found the following review helpful By rodboomboom HALL OF FAMEVINE VOICE on September 19, 2005
Format: Paperback 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."
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7 of 7 people found the following review helpful By Andrea P on December 9, 2002
Format: Paperback Verified Purchase
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.
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