The wine lover's cookbook: great recipes for the perfect glass of wine - Tapa blanda

Finally, a book that puts wine in its rightful place at the table as a food in itself, and an equal partner to the food on the plate! Rosina Tinari Wilson, Senior Editor, Wine X Magazine In a simpler time, we knew that red wine was meant for meat and white was to be served with fish. But now, as explained in this handy cookbook and reference tool, all bets are off because so many influences are at play in transforming American cuisine into a global smorgasbord. Using color-coding, select recipes and ample photographs, Goldstein leads readers through food wine and pairing in a systematic fashion. Even as the database format of this book proves Goldstein to be an exacting connoisseur, the variety of these dishes show him to be a multicultural man for all seasonings as well. In a simpler time, we knew that red wine was meant for meat and white was to be served with fish. But now, as explained in this handy cookbook and reference tool, all bets are off because so many influences are at play in transforming American cuisine into a global smorgasbord. Using color-coding, select recipes and ample photographs, Goldstein leads readers through food wine and pairing in a systematic fashion. Even as the database format of this book proves Goldstein to be an exacting connoisseur, the variety of these dishes show him to be a multicultural man for all seasonings as well.

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 favourite or special wine.'