The Wine Lover Cooks with Wine: Great Recipes for the Essential Ingredient [Paperback]

Sid Goldstein (Author), Paul Moore (Photographer)

Book Description

Publication Date: September 9, 2004 | Series: The Wine Lover

The long-awaited follow-up to the best-selling Wine Lover's Cookbook, The Wine Lover Cooks with Wine sets its sights on wine as an ingredient. Whether used to delicately poach fresh fish or braise a hearty stew, wine adds complexity and intensity to food -- not to mention flavor. In his usual engaging style, Goldstein explores a range of wine and reveals how each is used best in cooking. From classic Marsala Chicken to savory pork tenderloin topped with a zinfandel-based roasted-plum jam, each tantalizing recipe illustrates to dazzling effect the benefits -- and pleasures -- of cooking with wine. Complete with enticing photographs of both the food and the wine, this cookbook is an inspiring resource for wine lovers looking to think outside of the glass.

Editorial Reviews

From Publishers Weekly

According to Goldstein, wine is a "magical ingredient" that "tenderizes and adds moisture to food, as well as imparting a deep, complex flavor." The author of The Wine Lover's Cookbook now explains how to not just pair wine with food, but actually cook with it, presenting his own recipes plus many collected from American chefs, all requiring a certain amount of culinary expertise. Most dishes are made with traditional and contemporary varietal wines, but fortified and specialty wines also make appearances. The recipes are organized by the cooking technique using wine: sauces; steaming; simmering and poaching; marinating; or braising. Traditional recipes mix with international flavors in dishes such as Florida chef Allen Susser's Adobo-Grilled Filet Mignon, and Washington, D.C., chef Nora Pouillon's Coq au Vin, and Tequila-and-Sherry-Marinated Prawns Diablo. There's also a chapter on non-wine-based side dishes designed to complement the entrées in the book, such as Roasted Garlic and Horseradish Mashed Potatoes and Gorgonzola. A final section on desserts and drinks offers recipes for Drunken Chocolate Cake with Port and Hot Mulled "Touchdown" Shiraz. Goldstein recommends wines to drink with each recipe—rarely the same wine that was used in the dish. Paul Moore's unimaginative but palatable photos add color and visual accompaniment to this sophisticated and informative master class in cooking with wine.
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About the Author

Sid Goldstein is a writer specializing in food and wine and is also the co-author of From the Earth to the Table , which won the Book of the Year at the IACP's Julia Child Cookbook Awards. He lives in the Bay Area of Northern California.

Paul Moore is a San Francisco-based photographer whose work has been published worldwide. He lives in the Bay Area.

Product Details

• Paperback: 224 pages
• Publisher: Chronicle Books (September 9, 2004)
• Language: English
• ISBN-10: 0811830225
• ISBN-13: 978-0811830225
• Product Dimensions: 9 x 8.4 x 0.8 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #556,499 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

14 of 14 people found the following review helpful:

5.0 out of 5 stars It manages to be special without being fussy, July 2, 2005

By 

Esther Schindler (Scottsdale, AZ USA) - See all my reviews
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This review is from: The Wine Lover Cooks with Wine: Great Recipes for the Essential Ingredient (Paperback)

I bought this cookbook a while ago, but postponed its review until I'd made several of the recipes. As you can see from the rating I've given it, The Wine Lover Cooks With Wine is a winner.

In his earlier book, the Wine Lover's Cookbook (which I also like a lot), the author's premise was that you had a special bottle of wine and wanted to make a dish that would complement it. This one is similar, in that wine is an inextricable part of the meal. Primarily it's an ingredient, though each recipe also has two what-to-drink recommendations to accompany it, which may not be the same as the wine used in cooking. (For instance, the Asian eggplant salad, which I'm apt to make as "what to take to the Fourth of July BBQ," suggests serving either sake or riesling.)

I think the author was stretching his definitions in a few places, because some recipes use only a little wine; that is, don't expect that you'll neccesarily be pouring 2 cups of expensive stuff into your dinner.

However, the "about wine" portion of this book isn't the key ingredient, so to speak. It's about cooking, and this is a REALLY nice cookbook. Some of the recipes sound fancy, as though you'd be likely to find them in the kind of white-tablecloth restaurant where the waiters speak in hushed tones and begin by asking, "Would you like sparkling or still water with your meal?"

However, most of the recipes are, if not dead easy, simple enough for you to make on a weeknight for the family, and delicious enough for them to say "Wow!" For example, I made "Roasted Pork Tenderloin with Spicy Orange-Port Reduction," served with his recommendation of cinnamon-scented couscous. (But not the wine, which happened to be Zinfandel or Merlot; as it turns out, I've made most of the recipes at lunchtime, when I have to go back to work afterwards. Darnit.) This is essentially a "marinate and then brown the meat, create a pan sauce, and reduce" recipe. You've done that plenty of times, but with less interesting liquids.

Best of all, this is an inexpensive cookbook; at least half the recipes have useful and attractive photos, too, which are rather inspiring.

5 of 5 people found the following review helpful:

5.0 out of 5 stars Magical Ingredient = Fruit of the Vine, September 23, 2005

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rodboomboom (Dearborn, Michigan United States) - See all my reviews
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This review is from: The Wine Lover Cooks with Wine: Great Recipes for the Essential Ingredient (Paperback)

Wine/food lover Goldstein offers yet another excellent collection of wine recipes, this time though emphasizing wine as ingredient, even the likes of mirin, marasala, et al.

It is the perfect marinade, braising liquid, deglazer, etc. Wine has thus become the essential ingredient, and this book has the recipes to prove.

With each recipe there is wine to drink with selection as well as alternative, many times not the wine ingredient used. Most every recipe has its own wonderful full color photo, sometimes two. There is even delightful side dishes and desserts as well.

This is sophisticated, creative and balanced for max flavor: Pork Chops Stuffed with Stilton, Currants and Pistachios with Port Sauce; Monkfish Tagine; Goat Cheese and Roasted Garlic Timbales; Maytag Blue Cheese Polenta Cylinders; Spiced Berry Martinis with Pinot Noir Syrup and Star Anise Ice Cream.

Beautiful volume to give or use.

5 of 7 people found the following review helpful:

5.0 out of 5 stars Lots of fun and inspiring too, December 6, 2004

By 

Lynn Harnett (Marathon, FL USA) - See all my reviews
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This review is from: The Wine Lover Cooks with Wine: Great Recipes for the Essential Ingredient (Paperback)

Organized by technique - Sauces, Steaming, Marinating, Braising - Goldstein's ("The Wine Lover's Cookbook) colorful book encourages wine lovers to jump from the glass into the pan with Seared Peppercorn and Spice Crusted Rib-Eye, Portuguese Steamed Clams with Sausage, Asian Eggplant Salad, Grilled Quail in Red Onion Escabeche, Monkfish Tagine and Drunken Chocolate Cake with Port.

The classics are here too: Coq au Vin, Onion Soup, Braised Beef short Ribs, Port-Poached Pears, and the blend of modern international dishes and homey classics strikes a charmingly sophisticated note. Each chapter begins with tips on technique and each sparely designed recipe includes suggestions for the accompanying wine. Close-up photos stimulate the palate and offer presentation ideas. An inspiring collection.