Wine Food
New Adventures in Drinking and Cooking [A Recipe Book]
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- $9.99
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- $9.99
Publisher Description
A delicious, comprehensive playbook that pairs 75 wine styles—including where and who to buy them from—with 75 recipes that complement them perfectly
“If you want to know what good taste in the modern food and wine scene looks like, this is your manual.”—Jordan Mackay, co-author of The Sommelier’s Atlas of Taste
Wine Food is a wine course in a cookbook for everyone who wants to learn about wine simply by drinking it. Here, natural wine bar and winery owner Dana Frank and wine-loving recipe writer Andrea Slonecker distill the basics—how to buy, how to store, how to taste—and deliver more than seventy-five instant-hit recipes inspired by delectable, affordable wines that go with them beautifully.
Each recipe opens with a succinct summary of the wine style that inspired it, followed by a brief explanation of how it complements the flavors and textures in the recipe. There are also recommendations for three to eight producers of each wine style.
Frank and Slonecker also include a wine flavors cheat sheet, a label lexicon lesson, a short course on wine tasting like a pro, and illustrated features on matching wine with types of favorite foods (typical take-out, beloved pasta dishes, and popular sweets). Whether you like thinking about which bottle to pour at brunch, with picnic fare, for midweek dinners, at weekend feasts, or for all of those times, Wine Food makes learning about wine flavorful, fun, and easy.
PUBLISHERS WEEKLY
Sommelier Frank and cookbook author Slonecker (The Picnic) pair more than 75 dishes with wines to create delicious flavor combinations. The authors first provide useful information like storage advice (someplace cool and dark, where the bottle can lie on its side), and a list of typical characteristics of "flawed" wines, such as the brownish color that occurs from oxidation. Each recipe opens with a charming anecdote: in a recipe for fried chicken with General Tso's sauce, for example, the authors write, "Since you're taking General Tso out for a picnic, you should plan to pack one of the best outdoor-friendly summertime wines: txakoli... because it has a touch of fizz... and is fantastic with fried food." Readers will enjoy twists on classic duos like spaghetti squash parmigiano served with Chianti Classico, or chicken pot pie accompanied by white Burgundy. Other combinations are more adventurous, such as Indian-spiced duck breast with burst grapes paired with red Bordeaux, and mango rice noodles in coconut milk and fish sauce paired with champagne. Sprinkled throughout the book are Pairing Cheat Sheets that list additional fun pairings: a glass of ros with chicken tikka masala, or Finger Lakes Riesling with Vermont cheddar. Unfortunately, there is no dessert chapter, which would have been a great way to round out an otherwise joyful mix. In all, the authors offer a fresh and helpful way to pair wine and food.
