Wine & beverages - Food & wine
Wine Diva books

Books - Wine & beverages - Food & wine

Books 21 to 40 of 40 - Food & wine

Cooking with Verjuice  by Maggie Beer
Verjuice was once a staple of French provincial cooking and is now enjoying a worldwide renaissance. It has the tartness of lemon juice and the acidity of vinegar without the harshness of either, which makes it an extraordinarily versatile ingredient. Particularly useful in sauces and dressings and when deglazing a pan, verjuice can also be used to make luscious sweet syrups to serve with deserts. After working for years to perfect her verjuice, Maggie Beer now sells it commercially, and her interest in the product has encouraged other grapegrowers to make their own versions. In Cooking with Verjuice, Maggie offers many tips and recipes from her own collection and from friends and colleagues.

Paperback,  144 pp,  $24.95. Buy now

Wine and Food Handbook  by Conrad Tuor
This resource is intended to help anyone studying a food and beverage course, including NVQ, BTEC, and City and Guilds. Containing cuisine information, it is also suitable for professional waiters and sommeliers.

Paperback,  256 pp,  $40.95. Buy now

Dean and Deluca  by Jeff Morgan
In the alphabet of gourmets, D stands for Dean & DeLuca, long considered one of the finest food emporiums in the world. Now they bring their vast expertise to this collection of over 80 recipes, each complemented by carefully chosen wines. 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. Includes a primer on wine (with particular advice on California wines), a handy food and wine matching chart and a glossary. Rich colour photography highlights the fertile vineyards and a host of exquisite dishes. A celebration of the pleasures of the table.

Hardback,  224 pp,  $49.95. Buy now

Cooking with Wine  by Anne Willan
Anne Willan shares her techniques for cooking with wine in this illustrated cookbook. The 221 recipes range from appetizers and soups to main courses and desserts, and include such classics as beef Bourguignon, salmon in champagne sauce, and more.

Hardback,  320 pp,  $95.00. Buy now

The Perfect Match  by Brian St.Pierre
The best-selling Perfect Glass of Wine introduced budding aficionados to the pleasures of the vine. Now The Perfect Match takes readers to the next level: exploring the perfect partnership of wine and food. Author Brian St. Pierre takes the intimidation out and puts the accessibility in, and lists grapes by varietal with descriptions of their principal flavors, virtues as a companion with meals, and the foods they go best with. He also offers over 70 recipes, many based on the classics of the great wine-producing regions of Europe, as well as contemporary cuisine from the New World. Additional topics include flavors that are difficult to match, how special occasions influence wine choices, and wine and cheese.

Hardback,  156 pp,  $39.95. Buy now

Is There a Nutmeg in the House?  by Elizabeth David
A direct sequel to An Omelette and a Glass of Wine, this anthology of Elizabeth David's work contains a selection of her journalistic and occasional writing as well as material from her files, letters and notes, none of which has appeared in any of her nine previous books. Containing over 150 wide-ranging recipes, as well as little-known articles on her many and varied likes and dislikes, this book is characterized by her famous elegance and wit, and, of course, her passion for food: its history, myriad possibilities and role in civilized society.

Paperback,  336 pp,  $26.95. Buy now

The Wine Lover's Cookbook  by Sidney Goldstein
Mystified by the art of choosing a wine to go with your meal? Is "white wine with fish" the only rule you know? The Wine Lover's Cookbook is a guide for the wine lover and cook who considers wine an essential part of a meal and wants to understand the interplay between wine and food. Sid Goldstein describes in detail the flavour profiles of 13 popular varietals, such as Merlot and Chardonnay, and explains which ingredients balance each wine, giving you a professional's foundation for planning meals with each kind of wine. He offers 100 recipes, each created to complement a particular varietal. The Wine Lover's Cookbook is a reference, a cookbook, and an inspiration for all who want to make the most of an excellent glass of wine.

Paperback,  224 pp,  $34.95. Buy now

BEST OF LEITH'S, THE TOP 100 RECIPES FROM LEITH'S SCHOOL OF FOOD AND WINE  by Caroline Waldegrave
Recipes from the UK's leading cookery school. Waldegrave, the Principal of Leith's School of Food and Wine, presents a choice of 100 Leith's recipes including starters, main courses, desserts and others. Including traditional as well as healthy modern dis

Paperback,  224 pp,  $38.95. Buy now

Wine Appreciation  by Richard P. Vine
Written by a wine professional, this text discusses wines, wine making, wine varieties, and wine appreciation based on viticulture, oenology, history, human physiology, cookery and other related disciplines.

Hardback,  512 pp,  $162.95. Buy now

Favourite Recipes of Californian Winemakers  by Lee Hecker
This is the original winemakers cookbook by 200 dedicated California winemakers, their partners and colleagues. This is the classic that is often imitated, but these are the 500 authentic recipes, based on the simples truth that good food is even better with wine.

Paperback,  128 pp,  $13.95. Buy now

Fine Wine in Food  by Patricia Ballard
Wine is also food. When cooking with wine there is a complex interaction of flavors that enhance the end product. Culinary achievement requires use of the finest ingredients. Using a fine wine is also essential. Each variety varies from mild to intense in flavor so selection of the proper wine for each recipe is important. The author did years of research to find the perfect wine for each recipe. She guides the reader in the techniques of cooking with wine and most importantly, which wine will give optimum results.

Paperback,  144 pp,  $21.95. Buy now

California Wine Lovers' Cookbook  by Malcolm Hebert
100 winning recipes from the National Cooking with Wine Contest. An in-depth chapter on California wine, a wine and food chart and cooking with wine tips are included

Hardback,   $21.95. Buy now

Wine in Everyday Cooking  by Patricia Ballard
Patti is the popular California food and wine consultant who has been impressing winery visitors for years with her food and wine magic. Both her Italian heritage and her California "fresh" experience are reflected in these proven recipes and cooking tips. Chapters range from soup and hors d' ouvres through pasta, fish and desert.

Paperback,  128 pp,  $21.95. Buy now

Pleasures of the Canary Islands: Wine, Food, Beauty and Mystery  by Ann Walker and Larry Walker

Paperback,  201 pp,  $30.95. Buy now

Wine Lover's Cookbook  by Malcolm Hebert
The top 100 award winning recipes from the Wine Institute's National Cooking With Wine Contest. Over 2800 recipes were screened and tested to find the most unique and reliable recipes with easy preparation. They range from Artichoke Appetizer with Wine to Cold Apricot Soup, Limehouse Chicken to Pumpkin Beef Stew. An in-depth chapter on California wine, a wine and food chart and cooking with wine tips are included. With a bottle of wine at hand and this book, you too will be a winner in the kitchen.

Paperback,  176 pp,  $13.95. Buy now

Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food  by Evan Goldstein
As thousands of wines from around the globe enter the marketplace and the American palate continues to adopt flavors from a range of cultures, the task of pairing wine and food becomes increasingly complicated. No longer is the choice simply red or white, or wines from California, France, or Italy. The quintessential resource for matching wine and food, this book includes 58 companion recipes developed by celebrated chef Joyce Goldstein that showcase each type of wine. It covers: six seasonal and special occasion menus tips for enhancing food and wine experiences, both at home and in restaurants glossary of wine terminology and more than 500 producers recommended for each style, ranging in price from everyday to splurge

,  318 pp,  $52.95. Buy now

Balance  by Lyndey Milan and Colin Corney
Demystifies the challenge of matching food and wine for Australian tastes. Features of the book include: Explanations of the key characteristics of Australia's most popular varieties

Paperback,  144 pp,  $35.00. Buy now

Wine, Food & Friends  by Karen MacNeil
Wine and cooking enthusiasts will know immediately that they have uncorked something truly magical with Karen MacNeil's Wine, Food & Friends. This book combines the culinary expertise of Cooking Light with the wine connoisseurship of Karen MacNeil, today's preeminent wine authority. Award-winning author, lecturer, and television personality, Karen is a champion when it comes to the enjoyment of food and wine, which she summarizes in The Only Ten Principles of Matching Wine and Food You'll Ever Need. Pair Karen's zeal for the art of wine with more than 150 Cooking Light kitchen-tested recipes and you have all the ingredients you need to reach new levels of gastronomical glory.

,  192 pp,  $34.95. Buy now

The Vineyard Cookbook  by Barbara Scott-Goodman
Explore and savour the best of American winery and food matching. Filled with wine pairings and recipes for all seasons and occasions, the Vineyard Cookbook includes more than 60 recipes and 12 multi-course menus, all paired with the optimum wines to accompany each. The Vineyard Cookbook also offers a tour of 32 of the most famous wineries across the United States, with highlights of each location's best-selling wines. Written by Barbara Scott-Goodman, author of many delicious and best-selling cookbooks. Illustrated with full-colour photographs.

,  160 pp,  $34.95. Buy now

Japanese Dishes for Wine Lovers  by Machiko Chiba
Provides easy-to-follow recipes for 58 mouth-watering recipes, such as Pan-Fried Salmon with Lemon, Soy Sauce, and Thyme, and Beef with White Sesame and Sweet Sake, all illustrated in full colour. This book also explains how to pair wine with typical Japanese flavourings, such as soy sauce, ginger, sake, and sesame.

Hardback,  96 pp,  $39.95. Buy now

Start of list

Previous