Allergy Free Cooking or Wine Lover Cooks With Wine

Allergy-Free Cooking: How to Survive the Elimination Diet and Eat Happily Ever After

Author: Eileen Rhude Yoder

Do you have food allergies--or suspect you do? If you have been diagnosed by your doctor, or don't yet know why symptoms recur after eating, Allergy-Free Cooking can help you determine what foods cause your symptoms, without sacrificing good taste and pleasurable eating.

New interesting textbook: Dirección de Mercadotecnia

Wine Lover Cooks With Wine

Author: Sid Goldstein

The long-awaited follow-up to the best-selling Wine Lover's Cookbook, The Wine Lover Cooks with Wine sets its sights on wine as an ingredient. Whether used to delicately poach fresh fish or braise a hearty stew, wine adds complexity and intensity to food -- not to mention flavor. In his usual engaging style, Goldstein explores a range of wine and reveals how each is used best in cooking. From classic Marsala Chicken to savory pork tenderloin topped with a zinfandel-based roasted-plum jam, each tantalizing recipe illustrates to dazzling effect the benefits -- and pleasures -- of cooking with wine. Complete with enticing photographs of both the food and the wine, this cookbook is an inspiring resource for wine lovers looking to think outside of the glass.

Publishers Weekly

According to Goldstein, wine is a "magical ingredient" that "tenderizes and adds moisture to food, as well as imparting a deep, complex flavor." The author of The Wine Lover's Cookbook now explains how to not just pair wine with food, but actually cook with it, presenting his own recipes plus many collected from American chefs, all requiring a certain amount of culinary expertise. Most dishes are made with traditional and contemporary varietal wines, but fortified and specialty wines also make appearances. The recipes are organized by the cooking technique using wine: sauces; steaming; simmering and poaching; marinating; or braising. Traditional recipes mix with international flavors in dishes such as Florida chef Allen Susser's Adobo-Grilled Filet Mignon, and Washington, D.C., chef Nora Pouillon's Coq au Vin, and Tequila-and-Sherry-Marinated Prawns Diablo. There's also a chapter on non-wine-based side dishes designed to complement the entr es in the book, such as Roasted Garlic and Horseradish Mashed Potatoes and Gorgonzola. A final section on desserts and drinks offers recipes for Drunken Chocolate Cake with Port and Hot Mulled "Touchdown" Shiraz. Goldstein recommends wines to drink with each recipe-rarely the same wine that was used in the dish. Paul Moore's unimaginative but palatable photos add color and visual accompaniment to this sophisticated and informative master class in cooking with wine. (Oct.) Copyright 2004 Reed Business Information.