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The Wine Lover's Cookbook: Great Recipes for the Perfect Glass of Wine

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Author: Sid Goldstein
Creators: John Ash, Paul Franz-moore
Publisher: Chronicle Books
Category: Book

List Price: ~~$24.95~~
Buy Used: $1.58
You Save: $23.37 (94%)

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Avg. Customer Rating: 4.5 out of 5 stars

24 reviews
Sales Rank: 165067

Media: Paperback
Number Of Items: 1
Pages: 224
Shipping Weight (lbs): 1.9
Dimensions (in): 8.9 x 8.2 x 0.7

ISBN: 0811820718
Dewey Decimal Number: 641.5
EAN: 9780811820714
ASIN: 0811820718

Publication Date: May 1, 1999
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: We ship books out daily M-F. Tracking number will be emailed when we ship. We list the majority of our books in "Good" condition. If this book had any major flaws, it would be listed in "Acceptable" condition. Easy returns if you are unhappy with book. PLEASE NOTE: We ship immediately, however the Post Office controls delivery speed. In a hurry? Please choose EXPEDITED SHIPPING. Proceeds benefit non-profit Goodwill Industries of San Francisco, San Mateo and Marin Counties.

Also Available In:

•	Paperback - The Wine Lover's Cookbook: Great Recipes for the Perfect Glass of Wine

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Editorial Reviews:

Amazon.com Review
Which came first: the chicken or the Eglise-Clinet? Well, if you're a disciple of author Sid Goldstein--and you will be--you've had that Bordeaux decanted long before you even thought of shopping for those Cacciatore ingredients. And "wine-first" cooking is precisely what Goldstein--vice president and director of marketing communications at Mendocino, California's Fetzer Vineyards--so ably demonstrates in The Wine Lover's Cookbook, soon to become indispensable to anyone who has ever chosen the wine first and the groceries second. In 100 easy-to-follow-yet-impressive-as-heck recipes, Goldstein shows you how to exquisitely match the tastes and textures of wine varietals to food. In fact, if you want to find specific recipes, you have to look in the back index; the chapters themselves are divided into grape types! Serving a Chardonnay? Chapter 7's Spinach Fettuccine with Sea Bass and Lemongrass-Coconut Cream Sauce is seamless. Pinot Noir? Coffee-and-Spice-Rubbed Lamb with Coffee-Vanilla Sauce shouldn't work; and yet lamb marinated for hours in mint, pepper, red wine, freshly ground coffee beans, and rosemary, then grilled and sauced with a combination of honey, brewed coffee, shallots and vanilla bean--any one of which elements should have bullied a Russian River Pinot--provides a tightly woven hammock on which the wine can luxuriate.

Chapters discuss the grape variety and list "Base Ingredients"--the main medium of the dish (Game Hen and Rabbit are a couple for Sangiovese)--as well as "Bridge Ingredients"--those connectors of food and wine (Plums, Fennel, and Green Peppercorns among those for Syrah). This "wine-first" regimen is not without pitfalls: it's fine to decide that tonight is Riesling or Pinot night, but if you can't find radicchio or pomegranate, you might as well skip a few pages. Yet if you've ever been made to feel immoral by cookbooks that give you the recipe first, then deign to suggest a "perfect" wine pairing beyond your means, let Father Sid absolve you of all your Zins (or Merlots or Viogniers). After all, the Bible talks of wine 650 times; food barely rates a mention. Perhaps if they'd had The Wine Lover's Cookbook in the Garden of Eden, Adam wouldn't have wasted all that time trying to pair ribs and an apple with a Sauvignon Blanc. --Tony Mason

Product Description
A glass of wine can be delicious, but when it is paired with the right dish, it can resonate in a magnificent way. This gorgeous cookbook lets any cook plan a meal in perfect concert with a favorite or special wine. Mystified by the art of choosing a wine to go with your meal, or vice versa? Is “white wine with fish” the only rule you know? The Wine Lover’s Cookbook is a unique guide for the wine lover and cook who considers wine an essential part of a meal and wants to understand the dynamic interplay between wine and food. Author Sid Goldstein describes in detail the flavor profiles of 13 popular varietals, such as Merlot and Chardonnay, and explains which ingredients balance each wine, giving the reader a professional’s foundation for planning meals with each kind of wine. Best of all, he offers 100 recipes, from appetizers to desserts, specifically created to complement a particular varietal. The Wine Lover’s Cookbook is a truly essential reference, an irresistibly beautiful cookbook, and an inspiration for all who want to make the most of an excellent glass of wine.

Customer Reviews: Read 19 more reviews...

2 out of 5 stars

Only for very special occasions May 15, 2008
1 out of 2 found this review helpful

The recipes in this book are extremely time-consuming, and only for advanced cooks on days when they are willing to devote a couple of hours shopping for specialty ingredients and all afternoon preparing dinner, which usually means the kinds of occasions that happen only a few times a year. I was hoping for something I could use more often. The author provides some ideas for pairing which I think were done in a more organized and accessible way in "Wine with Food" by Joanna Simon. Some of what Goldstein said on pairing contradicted my own experience. A prime example is the author's proclamation regarding Gewurztraminer that the dishes should never be sweeter than the wine or it will seem flat. One of my most memorable wine/food experiences was when an expert wine merchant in NYC recommended a quality dry Alsatian Gewurztraminer to go with my Thanksgiving dinner which included the traditional sweet foods. I still haven't forgotten how the fragrant floral aromas of the wine married it to the sweet food, how the spicy finish harmonized with the meal as cinnamon does with sugar, and how the wine's dryness cut through the richness of the food and refreshed the palate. The key was that a high quality Gewurz has intense flavors that stand up to heavy food. Overall, I'd have to say that I found the book a disappointment.

5 out of 5 stars

Best Cookbook Ever November 7, 2007
1 out of 1 found this review helpful

If you enjoy cooking, consider yourself somewhat of a foodie and love wine then this cookbook is for you. My husband and I make dishes from this about 3 times a week and wish another version with even more delicious recipes was being published. I cannot say enough good things about this. Sure the recipes sound frou frou and may make you start buying red wine vinegar on a regular basis but aside from a few, they are really not difficult or that time consuming. Plus, it will force you to expand your food horizon and make you experience flavors you may not have tried previously. This has truly transformed how we eat and drink wine. We actually have trouble spending gobs of money at high-end restaurants now because we know we can make just as good (and usually better) meals for 1/4 - 1/3 of the price! I've already recommended this book to all of my friends who I knew would appreciate it, so go on, be adventurous and try something exciting! You truly will be amazed.

5 out of 5 stars

Resource for Cooks who are interested in Wine June 18, 2007
0 out of 2 found this review helpful

This book has interesting recipes, but it's more than a cookbook. It offers information on popular wine varietals and explains why certain foods taste good with certain wines. I find and bookmark most of my recipes on the Internet. This is the one cookbook I own.

4 out of 5 stars

Wine Lover's Cookbook May 30, 2007
0 out of 1 found this review helpful

A friend's all-time favorite cookbook, so I decided to buy it. The recipes are consistantly flavorful. The wine facts and suggestions are interesting and helpful for each recipe. Easy to read and use; I'm enjoying this book.

4 out of 5 stars

Nice book on Wine and Food Pairing July 6, 2006
3 out of 3 found this review helpful

A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". With more than 500 cookbooks in my collection I am usually disappointed in my recent cookbook acquisitions. This book is a nice addition to any cookbook library.

The book is subdivided as follows:
1. A Road Map to Great Food and Wine Pairing
.....a.The rules they are a-changing
.....b.The basics
.....c.The ugly stepsisters (foods to avoid)
.....d.Bridge ingredients
.....e.Cooking methods as a factor in pairing food and wine
.....f.10 tips to successful food and wine pairing
2.White Wines
.....a.Champagne/Sparkling wine
.....b.Sauvignon/Fume Blanc
.....c.Pinot Gris/Grigio
.....d.Riesling
.....e.Gew�rztraminer
.....f.Viognier
.....g.Chardonnay
3.Red Wines
.....a.Pinot Noir
.....b.Sangiovese
.....c.Zinfandel
.....d.Syrah and Rhone Blends
.....e.Merlot
.....f.Cabernet Sauvignon
4.Dessert Wines
5.Seasonal Menus

If you love wine and good food this is a nice book to add to your library. As a lover of Italian food and wine I would have liked a little more emphasis on the cooking and wines of my beloved Italia. But, even with that deduction this is still a nice book to own.

For each wine the author spells out the following information:
1.Typical aromas and Flavors
2.Base Ingredients
3.Bridget Ingredients
4.Best Source Regions
5.Wine Styles
6.Tips to Successful Matches for that particular win.

As a lover of Super Tuscans and Brunellos I found the section on Sangiovese to be the most helpful. Reading the overview of the grape I figured out why certain classic Italian dishes marry so well with wines that are predominately Sangiovese.

For each recipe that is included in the book the author offers two wine selections. The recipes are solid, mostly classics but some with a spin. As a steadfast red wine drinker I was hesitant to try the white wine recipes. However, I decided to be open-minded and give white wine another try. I was surprised to find out that I can enjoy white wine, in the right situation.

Most of the recipes have a corresponding full color photograph of the finished dish. The recipes directions are clearly written and easy to follow.

If you love wine and good food I think you will enjoy this book.

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