Wine & beverages - Food & wine
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Books – Wine & beverages – Food & wine

Books 1 to 20 of 40 – Food & wine

Vineyard Cookbook  by
Vineyard Cookbook takes us on a journey around the wine-growing regions of Australia, where talented and passionate chefs, vignerons and restaurateurs share their secrets for creating amazing food and wine experiences. The dishes they present are designed to showcase their wines, and reflect a commitment to making the most of seasonal produce and local artisanal products. From Ten Minutes by Tractor on the Mornington Peninsula to Cullen Wines in the Margaret River region, this book invites us to delve into the history of each vineyard, the winemaker’s philosophy and the chef’s attitude to food and produce. There are inspiring recipes from every restaurant, including suggested wine pairings. Foreword TobiePuttock

Hardback,  344 pp,  $59.95. Buy now

Wine and Food  by Kate Lamont, Frances Andrijich
Kate Lamont’s stunning new cookbook explores the fine art of wine and food matching. Drawing upon her experience as both a winemaker and chef, Kate takes readers through the basics. Unlike any other book on the market, chapters are arranged according to wine flavours and textures, each featuring complementing recipes.

Hardback,  232 pp,  $55.00. Buy now

Wine Secrets  by Marnie Old
In “Wine Secrets”, forty of the world’s top wine experts share the tricks, techniques, and wisdom they’ve learned through decades of experience. Celebrity chef Jacques Pepin shares the best uses for leftover wine in the kitchen. Sommelier Oliver Baru proves that you sometimes can judge a wine by its label. Restaurateur Piero Selvaggio tells diners the best way to send back an unacceptable bottle, plus tips on tasting, drinking, ordering, storing, and more. Each technique is described in the chef’s own words, along with a short profile and commentary from author/sommelier Marnie Old. With advice ranging from the basics (does anything pair well with broccoli?) to the extreme (yes, you can freeze open bottles of wine!), “Wine Secrets” will app

,  192 pp,  $24.95. Buy now

The Essentials of Wine  by John Laloganes
Designed for a variety of audiences, this book combines a framework for understanding wine and making intelligent food pairing decisions. By emphasizing the basics of wine and the basics of food pairing techniques, it offers content that is relevant to novice and intermediate readers and restaurateurs. Thoroughly class-tested, it includes classic pairing combinations and principles that can be used with New World cuisine. Colorful maps, practice quizzes and pronunciation guides help demystify the subject and guide readers through the maze of wine information

Paperback,  336 pp,  $135.95. Buy now

Slurp  by Nina Dreyer Hensley, Jim Hensley and Paul Lowe and others
A visual and gastronomic delight, this vivid and colourful cookbook presents both alcoholic and nonalcoholic drinks in detail, along with recipes for tasty appetizer pairings and tips on entertaining, as well as hangover remedies for the day after. More than 100 recipes-from morning smoothies and energy drinks to afternoon thirst quenchers, evening cocktails, and aperitifs-are presented by the time of day they would best be served. Recipes include strawberry smoothies and breakfast muffins, smoked salmon, tomato and caper salsa bagels carrot and ginger soup, canapes and classic and contemporary cocktails for the evening. In addition to delicious drinks and mouthwatering morsels, SLURP features tips for creating a well-stocked bar, hosting a

Paperback,  176 pp,  $23.95. Buy now

Lessons in Wine Service from Charlie Trotter  by Edmund O. Lawler
At Charlie Trotter’s eponymous restaurant in Chicago, the innovative and award-winning wine program is an essential part of an extraordinary dining experience. Lessons in Wine Service outlines and analyses the intricate challenges inherent in developing and executing consistently outstanding wine pairings and service.

,  240 pp,  $39.95. Buy now

Williams-Sonoma Wine & Food  by Joshua Wesson
Williams-Sonoma Wine & Food approaches wine and food pairing from the perspective of the cook. Organised around flavour groups instead of grape varietals, and lavishly illustrated with full-color photographs, this book shows just how to incorporate wine into everyday meals. Joshua Wesson, a leading wine and food pairing expert, offers a primer on wine and food pairing, focusing on aromas, tastes, and textures. Through clear text and colourful, evocative images, you’ll learn the simple art of complementing and contrasting these sensual elements to form an array of pleasing matches. Wine & Food includes fifty easy, delicious recipes for all types of palates.

,  175 pp,  $41.95. Buy now

Wine with Asian Food  by Patricia Guy and Edwin Soon
The definitive guide to pairing wine with Asian food, this book presents a systematic approach you can use to make matches with panache and confidence. The authors have distilled their research and experience into an uncomplicated method, one that will allow you to make effortless, yet informed, decisions when selecting wines to accompany your Asian meals, whether in restaurants or at home. The wine selection process reflects an understanding of the characteristics of wines and their interactions with the spectrum of Asian flavours and cooking techniques. Foods from China, India, Japan, Indonesia, Malaysia, Singapore and the countries of Indochina are grouped into five flavour profiles, while wines – dry, sweet, sparkling, and fortified – a

,  174 pp,  $34.95. Buy now

Small Plates, Perfect Wines: Creating Little Dishes with Big Flavors  by Lori Lyn Narlock
Lori Lyn Narlock presents 50 delicious small-plate recipes and complementary wine pairings from the culinary experts at the Kendall-Jackson Wine Centre, including celebrated chef Justin Wangler and winemaster Randy Ullom. In addition to specific chapters on salads, vegetables, meat, seafood, and desserts, Narlock includes sample party menus accompanied by preparation plans, as well as tips on buying and serving wine, planning and executing entire menus, sample table settings and presentation ideas, and more.

Paperback,  145 pp,  $23.95. Buy now

Food and Wine Pairing  by Robert Harrington
Food and Wine Pairing: A Sensory Experience presents a practical, user friendly approach to understanding reactions between food and wine components, flavours, and textures. Starts from the basics of wine evaluation and the hierarchy of taste, and the foundations of sweet, sour, slat, and bitter in food, and dry, acidity, and effervescence in wine. Describes how these components relate to one another and the impact that spice, flavour type, intensity, and flavour persistency have. Food and Wine Pairing provides students and professionals with vivid and dynamic learning features to bring the matching process to life with detail and clarity. Real world examples include menus and tasting notes from renowned restaurants.

Paperback,  336 pp,  $54.95. Buy now

The Wine Diet  by Roger Corder
Wine drinkers are generally healthier and often live longer. They have less heart disease and diabetes, and are less likely to suffer from dementia in old age. Is this the wine, their diet or their lifestyle? THE WINE DIET is a complete nutritional lifestyle and contains the very latest groundbreaking research from an internationally renowned scientist and his team. As well as wine you can get the same benefits from a variety of delicious foodstuffs, including chocolate. Lose weight – and keep it off – as a result of straightforward lifestyle adjustments. Enjoy 40 delicious new recipes and benefit from the author’s practical cooking tips and eating plans.

Paperback,  256 pp,  $29.99. Buy now

The Confident Cook  by Lauraine Jacobs
Celebrating New Zealand’s clean green, flavour-filled produce and recommending wine matches from among our huge range of peerless wines, this book by the longtime Cuisine food editor of the famous Cuisine magazine is aimed at home cooks who want to cook well and expand their repertoire and who are passionate about food and wine

Paperback,  248 pp,  $44.95. Buy now

101 Beautiful Towns in Italy: Food and Wine  by Paolo Lazzarin
A lavishly illustrated one-of-a-kind tour through the country explores the tantalizing tastes of hilltop and seaside towns, in a guide that helps travelers plan their culinary journeys: what wine cellars to visit, where to dine, and how to navigate a busy market.

Hardback,  280 pp,  $59.95. Buy now

The Simple Art of Marrying Food and Wine  by Mark Hix, Malcolm Gluck
The definitive, illustrated guide to the best food and wine partnerships, from two experts on the subject. Mark Hix describes a wide range of ingredients and provides example recipes, with comments on how cooking processes affect the flavour and texture of a dish. Malcolm Gluck responds by suggesting a broad selection of the most sublime wine matches and enlightens the reader on the chemistry behind every perfect culinary marriage. The book is divided into food groups – such as vegetables, fish, meat – and is then broken down by individual ingredients. Recipes are used to demonstrate the points with the key matching wines. Useful boxes cross-reference to other ingredients and cooking styles, while wine checklists allow quick reference.

Hardback,  192 pp,  $35.95. Buy now

The Simple Art of Marrying Food and Wine  by Mark Hix, Malcolm Gluck
The definitive, illustrated guide to the best food and wine partnerships, from two experts on the subject. Mark Hix describes a wide range of ingredients and provides example recipes, with comments on how cooking processes affect the flavour and texture of a dish. Malcolm Gluck responds by suggesting a broad selection of the most sublime wine matches and enlightens the reader on the chemistry behind every perfect culinary marriage. The book is divided into food groups – such as vegetables, fish, meat – and is then broken down by individual ingredients. Recipes are used to demonstrate the points with the key matching wines. Useful boxes cross-reference to other ingredients and cooking styles, while wine checklists allow quick reference.

Hardback,  192 pp,  $39.95. Buy now

Wine Lover Cooks Italian: Pairing Great Recipes with the Perfect Glass of Wine  by Brian St Pierre
Glass in one hand, fork in the other, Brian St. Pierre explores the regional wines and cuisines of Italy and brings to the table fabulous recipes and inspired wine pairings. Whether it’s a hearty barolo from Piedmont in the northwest that complements a pan-roasted veal tenderloin, a refreshing pinot grigio from the shores of the Adriatic paired with succulent risotto di frutti di mare, each wine suggestion is designed to enhance the flavour of the recipe. The sweeter side of the wine spectrum is also represented with such treats as zuppa inglese with strawberries served alongside a glass of sparkling prosecco – a finish with a flourish. Includes a glossary of wine terms and gorgeous photographs of both the wine and the food.

Paperback,  224 pp,  $42.95. Buy now

Dining with Wine  by Christopher James Jenkin
In this pocket-sized book, 30 major Australian winemakers share their wisdom and get creative with food and wine matching. From the Margaret River to the Yarra Valley, this is a culinary journey across Australia.

Paperback,   $9.95. Buy now

The Provence Cookbook  by Patricia Wells
A celebration of Provence cuisine features more than two hundred recipes complemented by a guide to local markets, profiles of farmers and vendors, wine-pairing suggestions, and descriptions of regional vineyards.

Hardback,  338 pp,  $41.95. Buy now

The Wine Lover Cooks with Wine  by Sid Goldstein
The sequel to The Wine Lover’s Cookbook explains how to incorporate wine to create a rich variety of tasty dishes, ranging from Marsala chicken to savory pork tenderloin with zinfandel-based roasted-plum jam, accompanied by full-color photography and advice on matching food and wine.

Paperback,  244 pp,  $34.95. Buy now

The All American Cheese and Wine Book  by Laura Werlin
Presents American combinations of cheese and wine, including recipes, an overview of basic types of cheese and wine, and profiles of American cheesemakers and winemakers.

Hardback,  336 pp,  $75.00. Buy now

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