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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."


"No one who cooks, cooks alone. Even at her most solitary, a cook
in the kitchen is surrounded by generations of cooks past, the advice
and menus of cooks present, the wisdom of cookbook writers."

~ Laurie Colwin


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  Raymond Campbell - Chambertin 1945
Chambertin 1945
Raymond Campbell
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Other nominees in this category:

Parker's Wine Buyer's Guide: Fifth Edition
Parker's Wine Buyer's Guide: Fifth Edition






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







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Studio Nouvelles Images
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  Catherine Wood - Books
Catherine Wood
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IACP Cookbook Award Winner

Wine, Beer or Spirits Category

(Books on the history, evaluation or production of alcoholic beverages,
mixology, or pairing with food)


Italian Wines: A Guide to the World of Italian Wine for Experts and Wine Lovers
Italian Wines:
A Guide to the World of Italian Wine
for Experts and Wine Lovers

Daniele Cernilli & Carlo Petrini, 1999, Gambero Rosso, Inc.


Excerpt from

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

by Sid Goldstein, 1999, Chronicle Books

"Most wine lovers are familiar with the basic rules of pairing fine vintages with food (think red with meat, white with fish) and have their own ideas on how and when to follow them or break them. But not all wine aficionados would know where to start when designing a meal around a particular bottle or two. Enter The Wine Lover's Cookbook, a sleek and glossy new volume of appealing recipes specially conceived to go with particular varieties of wine. Author Sid Goldstein is an executive at California's Fetzer Vineyards and is the coauthor (with John Ash, who provides the foreword here) of the award-winning From the Earth to the Table— he's as knowledgeable about wine as he is about fine food.
In this clever volume, he covers more than a dozen varieties of wine, including Champagne, Sauvignon/Fumé Blanc, Pinot Gris/Grigio, Riesling,
Gewurztraminer, Viogner, Chardonnay, Pinot Noir, Sangiovese, Zinfandel, Syrah and Rhône Blends, Merlot, Cabernet Sauvignon, Port, and Sauternes. For each, he offers a list of the wine's typical aromas and flavors, tips for successful matching of the wine with food, and advice on which base ingredients and bridge ingredients (which help connect the food and wine through flavor, body, or intensity) in a dish tend to work well with the wine. Then he provides a number of recipes developed with the wine in mind. Some of the dishes Goldstein offers stick close to those old rules: With Chardonnay, for example, he suggests Broiled Monkfish with Fennel, Hazelnuts, and Orange Sauce and Cold Poached Salmon with Tarragon-Mint Aïoli. But others are a bit bolder: For instance, he also includes a recipe for Veal Roast with Dijon-Tinged Vegetable Sauce in the Chardonnay section. He pairs dishes like Grilled Ahi with Ginger-Black Bean Sauce and Thai-Style Grilled Lamb with Raspberry-Mango Relish with Pinot Noir, or Basil Fettuccine with Sun-Dried Tomatoes, Olives, and Prosciutto and Grilled Flank Steak with Roasted Corn-Pancetta Salsa with Zinfandel. Any of the dishes in The Wine Lover's Cookbook would be a delicious part of a meal on their own, but to really make the most of them, pull out that bottle you've been saving and get cooking."

Recipes from The Wine Lover's Cookbook :

Creole-Style Prawns

Recommended Wine: Riesling
Alternative Wine: Sauvignon/Fumé Blanc

"This Creole-style prawn dish is a terrific showcase for an off-dry, fruity Riesling. The decidedly nongourmet ingredient of catsup (yes, humble bottled catsup), with its sweet-tart-tangy flavors, wraps itself around Riesling with unexpected grace. Sauvignon/Fumé Blanc is a tart, fruity contrast to the slightly sweeter qualities of the dish. Redolent of herbs and spices, the sauce provides a flavorful bed for the sweet succulence of the prawns. Serve over white rice. "

3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1-1/2 cups fish or chicken stock
1 cup chopped green pepper
2 cloves garlic, minced
3/4 cup chopped sweet onions
1 large tomato, seeded and diced, or one 14-1/2-ounce can chopped tomatoes, drained
1/2 cup catsup
1/4 cup pitted, chopped Kalamata olives
1/3 teaspoon cayenne
1 teaspoon sweet paprika
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
2 pounds prawns, shelled and deveined
Kosher salt and cayenne pepper
Garnish: chopped green onions

In a medium sauté pan or skillet over medium heat, melt 2 tablespoons butter. Add flour and stir with a wooden spoon until smooth and slightly brown. Slowly add stock and stir until thickened slightly. Reserve.
In a large sauté pan or skillet over medium heat, melt 1 tablespoon butter and sauté green pepper, garlic, and onions for 3 to 4 minutes, until onions are translucent and green pepper is tender. Add tomatoes, catsup, olives, cayenne, paprika, and herbs and simmer for 5 minutes. Add reserved stock mixture to onion-pepper mixture and stir until well blended. Add prawns and simmer for 20 minutes, covered. Season to taste.
To serve, spoon white rice into large soup bowls. Divide prawns and sauce over rice. Sprinkle green onions over top. Serves 4 as an entrée.


Penne with Sausage, Porcini and Portobello Mushrooms, and Syrah

Recommended Wine: Syrah
Alternative Wine:

"This pasta offers intense flavors through the combination of sausage, earthy porcini mushrooms, portobello mushrooms, and the tomato-based red wine sauce, making it an ideal partner for the full-flavored intensity of Syrah. Try it on a cold winter night when you need to warm your insides. Zinfandel works here as it
offers much the same forward berry and stone fruit flavors to complement the intense sauce."

2 ounces dried porcini mushrooms
12 ounces Italian sausage, cut into 1/2-inch slice
1-1/2 cups chopped yellow onions
3 cloves garlic, chopped
1-1/2 cups chopped portobello mushrooms
3/4 teaspoon crumbled dried rosemary
1 teaspoon dried thyme
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1-1/2 cups Syrah
2 14-1/2-ounce cans chopped tomatoes, drained
1 tablespoon tomato paste
Kosher salt and freshly ground black pepper or red pepper flakes
1 pound dried penne or other small dried pasta
Garnish: shredded Asiago cheese, chopped parsley

 Soak porcini in hot water for 2 to 3 hours. Drain.
In a medium, nonstick sauté pan or skillet over medium-high heat, sauté sausage for 6 to 7 minutes, turning to brown on both sides. Remove with slotted spoon, place on paper towels, and pat dry.
In a large sauté pan or skillet over medium-high heat, sauté onions and garlic for 4 to 5 minutes, until onions are translucent. Add porcini, portobellos, rosemary, thyme, salt, and pepper and continue sautéing for 3 to 4 minutes. Add wine and bring to a boil. Reduce heat and simmer to reduce by half. Add tomatoes and tomato paste and simmer for 8 to 10 minutes. Add reserved sausage and heat through. Season to taste.
Bring a large pot of salted water to a boil. Carefully add penne and cook according to package directions or until it is al dente. Drain and return penne to pot. Add sauce to pasta and mix thoroughly. Reheat, if necessary.
To serve, divide pasta among 4 large pasta or soup bowls. Top with cheese and parsley. Serves 4 as an entrée.


Fig and Raspberry Clafouti

Recommended Wine: Sauternes
Alternative Wine:

"Clafouti is not a terribly well-known dessert. Its origins are in the south central part of France where a batter cake, typically made with black cherries, is a traditional and much loved delight. This version resonates with the lush, honeyed sweetness of late summer figs and slightly tart raspberries, a truly magical combination that wraps its flavors around the honey-like quality in aged
Sauternes. Port is a suitable alternative that works well with the fig flavors."

2 cups quartered figs
2 cups raspberries
1/2 cup sliced, blanched almonds
1 cup all-purpose flour
1/3 cup plus 2 tablespoons sugar
2 large eggs
1 cup milk
3 tablespoons port
2 tablespoons cold unsalted butter, cut into bits

Preheat oven to 400 degrees F. Arrange figs cut side up in buttered 8-by-8-by-2-inch baking dish and sprinkle in raspberries. In a blender or food processor, finely grind the almonds with the flour. Add 1/3 cup sugar, eggs, milk, and port and blend well. Stop occasionally to wipe down sides as necessary. Pour the custard over the fruit, dot with butter, and sprinkle with the remaining 2 tablespoons sugar.
Bake on the middle rack of the oven for 30 to 40 minutes, or until the top is golden and the custard is set. Let cool for 20 minutes. Serve with a dusting of powdered sugar. Serves 6.

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The 1999 IACP Award Winner -
Wine, Beer or Spirits

A Companion to California Wine: An Encyclopedia of Wine and Winemaking from the Mission Period to the Present
A Companion to California Wine:
An Encyclopedia of Wine and Winemaking
from the Mission Period to the Present

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