DEAN AND DELUCA, THE FOOD AND WINE COOKBOOK
BY JEFF MORGAN
Review by Barb & Ron Kroll
Dean & Deluca, The Food and Wine Cookbook
(Chronicle Books) ISBN 0811832139
Eighty recipes confirm that, whether cooked together or served together, food and wine make a sublime marriage. The book promotes the "essence of fine dining" by demonstrating "that eating well can be as easy as selecting a few simple provisions."
Lovers of fine cuisine will also find recipes for creating delicious home-cooked meals, while filling their cellars with California wines.
Matching wine to foods
Chapters, ranging from appetizers and main dishes to cheeses and after-dinner treats, feature wine suggestions for each course of the meal and for specific recipes. Charts describe varieties of olives, cheeses, salad greens and other ingredients.
Introductory chapters include tips on pairing food and wine, how to serve and store wine, and the history and geography of California wines. A glossary of culinary and wine terms follows the recipes.
Wine country recipes
Lobster, Cabernet and Shiitake Soup. Wild Mushroom Ragout. Saffron Chardonnay Risotto. Garlic Pork Chops with Sauvignon Beurre Blanc. Flourless Chocolate-Walnut Torte with Pinot Noir-Laced Strawberries and Whipped Cream.
Beautiful color photos illustrate recipes and California wine country.
- California Wine: History and Geography
- The Marriage of Food and Wine: Eating and Drinking Well
- Salad, Soup and Vegetable Dishes
- Pasta, Rice, Polenta and Couscous
- Poultry and Meats
- After Dinner
- Table of Equivalents
Jeff Morgan is wine director for Dean & Deluca, one of the world's finest food emporiums. He was the West Coast editor for Wine Spectator for five years.