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The Dean & DeLuca: The Food and Wine Cookbookby Jeff Morgan
Synopses & Reviews
In the alphabet of gourmets, D stands for Dean and 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.
About the Author
Jeff Morgan is the wine director for Dean and DeLuca. Formerly West Coast editor for Wine Spectator magazine, he lives in California's Napa Valley.
Steve Rothfeld's photographs have appeared in numerous books and the magazines Food and Wine, Gourmet, Bon Appetit, and Travel and Leisure. He makes his home in the Napa Valley.
Leslie Rudd is the chairman of Dean and Deluca and owner of Rudd Vineyards and Winery in Napa Valley.
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