What to Drink with What You Eat or Fix It and Forget It Cookbook

What to Drink with What You Eat

Author: Andrew Dornenburg

The most comprehensive guide to matching food and drink ever compiled, by the James Beard Award-winning author team of Karen Page and Andrew Dornenburg, with practical advice from more than seventy of America's leading pairing experts

In a great meal, what you drink is just as important as what you eat. This ground-breaking food and beverage pairing reference allows food lovers to learn to think like a sommelier, and to transform every meal - breakfast, lunch, and dinner - from ordinary to extraordinary.

Exceptional in its depth and scope - with over fifteen hundred entries - What to Drink with What You Eat is based on the collective wisdom of experts at dozens of America's best restaurants, including Alinea, Babbo, Bern's, Blue Hill, Chanterelle, Daniel, Emeril's, French Laundry, Frontera Grill, Inn at Little Washington, Jean Georges, Masa's, The Modern, Per Se, Rubicon, Tru, and Valentino.

You'll find authoritative recommendations for stocking your cellar and kitchen with must-have beverages, from wines to waters. You'll also learn what to drink with everything from French toast to Chinese food, and what to eat with everything from Pinot Noir to green tea, to create mouthwatering matches. Follow the authors' three simple "Rules to Remember" when making a match - or just dive into the wide-ranging listings in chapters 5 and 6.

This "incisive, hip writing team" (Publishers Weekly) distills history, geography, science, expert technique, and original insight to create a remarkably user-friendly and engaging reference. Lavishly illustrated with gorgeous four-color photographs, What to Drink with What You Eat is an instant classic essential to every connoisseur's bookshelf.

About the Author: Karen Page and Andrew Dornenburg have been called "the brightest young author team on the culinary scene today" on NPR. Their previous books Becoming a Chef, Dining Out, and The New American Chef have all been finalists for or winners of James Beard and/or IACP Book Awards. Their landmark book Culinary Artistry, the first- known reference on culinary composition and flavor compatibility, established them as "America's leading authorities on the subject of flavor development" (FENI). Page passed the Court of Master Sommeliers introductory course examination. A former restaurant chef, Dornenburg completed graduate studies with Madeleine Kamman at the School for American Chefs at Beringer Vineyards and earned his sommelier certificate from the Sommelier Society of America. The authors are proud members of PEN American Center and frequent and popular speakers in venues ranging from the Culinary Institute of America to Kripalu to the Smithsonian. Paired personally as well as professionally, the couple has been married since 1990 and lives in New York City.

Publishers Weekly

Dornenburg and Page, authors of Becoming a Chef and Culinary Artistry, demystify the challenge of food and beverage pairing in this exhaustive, accessible resource. Believing that the best matches create peak experiences, the authors consult with the world's most discriminating palates, who see food and drink as inseparable. With stories from such noted chefs as Daniel Boulud, Traci Des Jardins and Patrick O'Connell and a host of top sommeliers, this comprehensive collection provides a wealth of guidelines for pairings, not only by specific food, but by food type, time of day, characteristics, season and personal mood. From fast food to ethnic cuisine, they include unlikely entries such as Kentucky Fried Chicken (Pinot Noir, Gewurztraminer), oxtails (Barolo), moussaka (Retsina, Rioja), potato chips (beer, champagne) and saag paneer (Pinot Gris). While focusing primarily on wine, the authors include matches for a variety of other beverages, including tea, water, coffee, beer and spirits, and offer the pairings in reverse-what to serve if you've already selected your beverage. This encyclopedic collection is highly recommended for those who give serious thought to the flavor of each dish. 70 full-color photographs. (Oct.) Copyright 2006 Reed Business Information.

Library Journal

Coauthors Dornenburg and Page (Becoming a Chef; Dining Out) again prove their immense knowledge of and love for food and drink harmonization. They establish the foundation for this topic by explaining the purposes and potential outcomes for suitable matches. After perusing the drinks for food pairings ("Acidic Foods to Zucchini Blossoms"), readers can change perspective with the food for drink pairings ("Acidic Wine to Zinfandel"). The delineation of combinations for individual cheese varieties is particularly exceptional. Among the array of pairings lie recommendations and advice from experts like Joshua Wesson, as well as several recipes. The vastly informative text suits every palate and diet. Though the authors include a fair discussion of beer and touch on nonalcoholic beverages, they focus primarily on a variety of wine and food pairings. Nevertheless, the immense quantity of food and drink combinations, expert recommendations, tantalizing recipes, and clear discussion of wine fundamentals make this book a thoroughly satisfying reference for all oenophilic and culinary sections. Essential for all strong and budding cookery collections.-Meagan Storey, Virginia Wesleyan Coll., Norfolk Copyright 2006 Reed Business Information.

Fix-It and Forget-It Cookbook: Feasting with Your Slow Cooker

Author: Dawn J Ranck

Who's hungry? EVERYONE. Who has time to cook? NO ONE.

Dig out the slow cooker. Add a second and a third if you wish. Fill one with main-dish fixins and the others with go-alongs. Do it in the morning—or between work and after-school events.

Come home to richly-flavored, ready-to-serve food.

Slow cookers are having a comeback. With good reason. They are friends on a day of running errands. They allow easy entertaining with no last-minute preparation. And vegetarians won't find a better way to work with dried beans.

Slow cookers are gentle with the food budget—less expensive ingredients flourish in their slow, moist heat.

Fix-It and Forget-It offers the range of recipes slow cookers do well: Appetizers and Snacks, Soups and Stews, Main Dishes (with and without meat), Vegetables and Go-Alongs, Desserts and Beverages.

Bring an element of simplicity—and quality—to your pressured life! Let your slow cooker work for you.

Table of Contents:

About This Cookbook
Appetizers, Snacks, and Spreads
Breakfast Foods
Breads
Soups, Stews, and Chilis
Main Dishes
Bean Main Dishes
Vegetables
Desserts
Beverages
Index
About the Authors