Wine Mondays
Simple Wine Pairings and Seasonal Menus
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- 10,99 €
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- 10,99 €
Beschreibung des Verlags
Wine Mondays, by Frank McClelland and Christie Matheson, features 130 recipes - including Porcini Ravioli with Pea Pesto, Pan-Roasted Black Bass with Shrimp Flan and Stir-Fried Shiitakes, Warm Leeks with Goat Cheese and Spring Herb Vinaigrette, and Chocolate Hazelnut Tortes - organized into four-course pairing menus by season, with accompanying wine notes and suggestions. All of the recipes come from the popular Wine Mondays program at McClelland's Boston restaurant L'Espalier - a weekly event created to make food and wine pairing accessible, fun, and affordable. Likewise, the information in Wine Mondays is informative without being overwhelming, and two beautiful full-color photo inserts show that these delicious meals look as good as they taste. A thorough introduction welcomes budding wine connoisseurs to the rewarding art of pairing great wine with the perfect food and also offers many of McClelland's cooking tips, which have helped L'Espalier earn its well-deserved reputation for delicious and inviting cuisine. Since the menus are organized by season, a perfect combination can be found for any time of year. McClelland and Matheson emphasize the importance of individual taste and preference while also encouraging readers to be adventurous and try something new. Their only hard-and-fast rule: Drink what you like, and enjoy it!
PUBLISHERS WEEKLY
McClelland, the owner-chef at the well-regarded Boston restaurant L'Espalier, where he offers special menus with wine pairings each Monday night, aims to help people understand how to match a wine's qualities to a dish's flavors. In this book, he teams up with freelance food writer Matheson to offer an enthusiastic approach to the basic principles of wine pairing, emphasizing that people should drink what they enjoy. The recipes are organized as components of elegant four-course menus, which in turn are arranged seasonally, showcasing how well-chosen wines bring out the changing flavors of fresh vegetables, meats and fish. Each menu begins with wine notes; specific bottles are recommended, but the authors also give the rationale behind their choices, so that people can explore different vineyards. In keeping with L'Espalier's focus, many of the dishes are French accented, from a roasted fruit topped pain perdu to a poussin pot-au-feu, but there are Spanish and Italian menus as well. Some of the recipes are fairly complicated, but they are broken into less intimidating parts so that any reasonably confident home cook should have no problem tackling the menus.
