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1 Burnside Cooking and Food- Wine General

Wine Lover Cooks with Wine PB

by

Wine Lover Cooks with Wine PB Cover

 

Synopses & Reviews

Publisher Comments:

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.

Review:

"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 entres 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." Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)

Synopsis:

The long-awaited follow-up to the bestselling "Wine Lover's Cookbook" illustrates the dazzling effect of the benefits--and pleasures--of cooking with wine. 46 full-color photos.

Synopsis:

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, Sid Goldstein explores a range of wines and reveals how each is best used in cooking. 46 full-color photos.

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

ISBN:
9780811830225
Subtitle:
Great Recipes for the Essential Ingredient
Author:
Moore, Paul
Photographer:
Moore, Paul
Author:
Chronicle Books
Author:
Moore, Paul
Author:
Goldstein, Sidney R.
Publisher:
Chronicle Books
Location:
San Francisco
Subject:
Cookery
Subject:
Beverages - Wine & Spirits
Subject:
Cooking and Food-Wines of the World
Subject:
General Cooking
Copyright:
Edition Description:
Includes bibliographical references and index.
Series Volume:
v. 104
Publication Date:
20040909
Binding:
Paperback
Grade Level:
from 8 up to 17
Language:
English
Illustrations:
Y
Pages:
224
Dimensions:
9 x 8.375 x 0.75 in 1.9 lb
Age Level:
from 13 up to 99

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Related Subjects

Cooking and Food » Beverages » Bartending and Liquor
Cooking and Food » Beverages » Wine » General
Cooking and Food » Beverages » Wine » Wines of the World
Cooking and Food » Beverages » Wines and Beer
Metaphysics » General

Wine Lover Cooks with Wine PB Used Trade Paper
0 stars - 0 reviews
$14.95 In Stock
Product details 224 pages Chronicle Books - English 9780811830225 Reviews:
"Publishers Weekly Review" by , "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 entres 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." Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)
"Synopsis" by , The long-awaited follow-up to the bestselling "Wine Lover's Cookbook" illustrates the dazzling effect of the benefits--and pleasures--of cooking with wine. 46 full-color photos.
"Synopsis" by , 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, Sid Goldstein explores a range of wines and reveals how each is best used in cooking. 46 full-color photos.
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