Cooking With Wine Reviews

Cooking With Wine





Cooking School Teacher of the Year 2000--Bon Appetit Magazine

Internationally renowned culinary expert Anne Willan, founder of the La Varenne Cooking School in France and author of more than 20 award-winning cookbooks, shares her special techniques for cooking with wine in this spectacular full-color cookbook. The 221 recipes, as we have come to expect from Anne Willan, are extraordinary--ranging from such classics as Beef Bourguignon, Salmon in Champagne Sauce, and Strawberries Romanoff to elegant contemporary dishes such as Port Wine Gazpacho and Roasted Lobster with Ginger and Sherry Glaze. Also included are suggestions for wines to drink with each dish. Surprisingly, this is the first major cookbook on this popular subject. Cookbook readers will agree: it was worth the wait.

Cooking with Wine is published in association with Copia, the American Center for Wine, Food, and the Arts.Wine, food's natural partner, is also integral to much of the world's best cooking. Recognizing this, Ann Willan's Cooking with Wine offers 200 delectable recipes for dishes both casual and sophisticated; almost better, it provides direct, accessible information on choosing wine; cooking with it (for example, heat changes its character depending on degree); how American vintages stack up against French; and much more. Willan, founder of the renowned La Varenne cooking school and part-time Burgundy resident, is the ideal person to present her fascinating subject; the large-format book, illustrated throughout with color photos, proves to be a perfect vehicle for her lucid investigation.

Providing a full range of recipes, from appetizers and soups through desserts, condiments, and chutneys, the book offers such unusual temptations as Crisp-Skinned Salmon with Leek, Red, and White Butter Sauces, Lentil and Portabella Stew with Arugula, and Chicken Salad with Walnuts in a White-Wine Dressing. Earthier fare is also included, and readers will enjoy trying their hand at an exemplary version of Beef Bourguignonne, Classic Osso Bucco, and Chili on the Go, a savory rendition that can be quickly composed using ready-cooked beans. Desserts like sweet-wine pastry dough and a red wine and walnut tart with cinnamon include wine in interesting and successful ways, while traditional wine-based sweets like zablione and tiramisu also receive their due. With portraits and recipes from 24 American winemakers like Rhode Island's Sakonnet Vineyards, tips, and a marvelous chart detailing American wines and their counterparts, the book does its subject tempting justice. --Arthur Boehm









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