The Gourmet's Guide to Cooking with Wine

The Gourmet's Guide to Cooking with Wine

by Alison Boteler
     
 


This book shows how to use wine as the ultimate convenience ingredient that will add big impact to recipes and simple dishes.See more details below

Overview


This book shows how to use wine as the ultimate convenience ingredient that will add big impact to recipes and simple dishes.

Editorial Reviews

From the Publisher

*

Boteler, Alison. The Gourmet’s Guide to Cooking with Wine: How To Use Wine To Take Simple Recipes from Ordinary to Extraordinary. Quarry: Quayside. 2008. c.232p. photogs. index. ISBN 978-1-59253-470-8. $20. BEVERAGES

Boteler (The Great American Bake Sale) has produced a winner with this collection of classic recipes and innovative renditions. She gives a brief description of wine varietals and the wine regions of

France

and

Italy

as well as other parts of the world. Also included is a table for determining the percentage of alcohol that burns off during various cooking methods. Ten chapters are replete with appetizers and soups, salads and salad dressings, great European classics, main dishes, side dishes, brunch dishes, and desserts. The recipes for European classics, including beef bourguignon, coquilles Saint Jacques, and veal

marsala

, evoke memories of past elegance. Many recipes put a new twist on old favorites, such as adding mirin, Japanese rice wine, to green beans with slivered almonds and shiitake mushrooms. Food traditions from

Europe

,

Asia

, the American South, and other corners of the world are integrated. Both aspiring new nesters and seasoned cooks will appreciate the book’s elegant simplicity. All instructions are easy to follow, and the ingredients are readily available. Highly recommended.

—Library Journal, October 2008

Product Details

ISBN-13:
9781592534708
Publisher:
Quarry Books
Publication date:
09/01/2008
Pages:
232
Product dimensions:
5.20(w) x 8.75(h) x 0.75(d)

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