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All about sparkling wine Port wine 101 Pairing food and wine Pairing wine and cheese What wine to serve with chocolate Why we like to visit wine country A wine tour of Italy Germany and German wines Wine touring France: Cognac and Bordeaux Wine touring France: Burgundy A tour of California wine country

 

 

 

 

 

 

 

 

 

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1,001 Meals That You Can Whip Up in Less Than 20 Minutes while Drinking Two Glasses of Red Wine, That Everyone in Your Family, From the Vegan to the All-meat Eater to the No-Fat Fanatic to the Picky-Just-For-Picky's-Sake, Will Happily Consume, That Contain Only Ingredients You Always Have on Hand Anyway, Are Relatively Healthy, and Cannot Be Burned or Undercooked or Ruined in Any Other Way, with a Special Supplement and Menus for Weekend or Holiday Entertaining crafted by Some of America's Finest Executive Chefs (July 7, 2005)

book review
by Dean Tudor

1,001 Meals That You Can Whip Up in Less Than 20 Minutes while Drinking Two Glasses of Red Wine, That Everyone in Your Family, From the Vegan to the All-meat Eater to the No-Fat Fanatic to the Picky-Just-For-Picky's-Sake, Will Happily Consume, That Contain Only Ingredients You Always Have on Hand Anyway, Are Relatively Healthy, and Cannot Be Burned or Undercooked or Ruined in Any Other Way, with a Special Supplement and Menus for Weekend or Holiday Entertaining crafted by Some of America's Finest Executive Chefs (Pandemic Press, 2006, 781 pages, ISBN 0-7771-9231-0, $49.99 hard covers) has been authorized by the Professional Food Network Television Cooking School. The title says it all. There are full-page, full-colour gastroporn photos by 12 food stylists, and the book has been endorsed by Charlie Trotter, Mario Batali, and Emeril Lagasse. All recipes have ingredients listed with every known weights and measures system in the world. Bold face type fonts are used where appropriate, and there are twelve wine recommendations for each dish and budget. The last chapter has several thousand tips and advice on how to get others to clean up the kitchen and put out the garbage (most of these involve enslavement of the kids and pets). The book concludes with a source list from every country in the world, plus a comprehensive bibliography.

Audience: any cook in the land

Some impressive recipes: foie gras terrine for under $10, oysters with chewable shells, no veggie salad, double chocolate mousse with triple creme cheese augmented by a quadruple bypass, Chateau Petrus alfresco bagatelle

What I don't like about this book: the pages are stiff and don't photocopy very well

What I do like about this book: the 100,000 items index really works, especially the internal seventh layer of the cross-references.

Quality/Price Ratio: 100

 

 

 

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