Andrea Immer has one of the world's best, and least pretentious, wine palates. In her debut cookbook she proves that her taste in food is just as finely honed and down-to-earth. Presenting 125 recipes that pair magnificently with wine, she shows how to bring these great flavor combinations to the dinner table—with minimum fuss and at minimal cost. Her food and wine matches are guaranteed to make even weeknight meals special occasions. Wine enthusiasts and epicures alike could not be in better hands: World-renowned Master Sommelier Andrea Immer is also a graduate of the French Culinary Insitute, where she refined her already formidable cooking skills and understanding of food flavors, and where today she is dean of wine studies. In her new book, she solves that most vexing dinner dilemma—which wines to serve with what foods. Drawing on her sophisticated understanding of tastes, she offers up internationally inspired delicacies like Cumin-crusted Lamb; Fettucine with Proscuitto, Sage, and Mushrooms; or Tarte Tatin with Bourbon and Vanilla. She also offers down-home dishes like Fast-Track Baby Back Ribs, Turkey Quesadillas with Sesame Sweet Potato–Mole Sauce, or Cheese Grits with Shrimp and Chorizo. Everyday Dining with Wine is filled with recipes emphasizing a robust harmony of flavors for every course from soup to dessert. Andrea believes that wine should be a part of everyday dining—for both pleasure and health. With this book in hand, you can choose a recipe and then find the wine that complements it best, or start with a special bottle and discover its perfect food partner. Here, too, are Andrea’s answers to such common and perplexing questions as “Where should I store my wine?”; “Once I open a bottle, how long will it be good?”; “Does the shape and quality of glassware matter?” Wine and food belong together, whether for a weeknight meal or a dinner party. With Everyday Dining with Wine there is no guesswork involved in making any meal a cause for celebration.

Accessible Korean cooking with a modern twist. The backbone of Korean cuisine, jang, has a flavor not found anywhere else in the world. The cuisine’s combination of savory,sweet, salty, and spicy flavors makes it uniquely delicious, yet there are few resources for those who wish to enjoy it at home. Until now. These recipes, packed with Korean flavors and cooking techniques, will open the door for readers unfamiliar with the cuisine. Who can resist dishes such as: Traditional and Modern Bulgogi Kimchi-Bacon Mac and Cheese Silky Sweet Potato Noodles (Japchae) Plus kimchis, sauces, teas, sweets, soju cocktails, and more Beautifully photographed, with tips for building a Korean pantry, drink pairings (from soju to microbrews), and menu ideas, Everyday Korean is the ultimate guide to one of the world’s most unique and delicious cuisines.

INDIEFAB Book of the Year Awards -- 2014 GOLD Winner for Cooking 100 wines paired with more than 100 dishes, from two of the most respected experts in the business. Pairing wine and food can bring out the best qualities in each. But how do you hit upon the right combination? And is there just one? Do you fall back on the old rules or decide by cuisine or season? The choices can be perplexing, and fashions are constantly changing. Eric Asimov and Florence Fabricant have spent much of their careers enjoying this most delicious dilemma and now give readers the tools they need to play the game of wine and food to their own tastes. In this book, they sum up some of their most useful findings. Instead of a rigid system, Wine with Food offers guiding information to instill confidence so you can make your own choices. The goal is to break the mold of traditional pairing models and open up new possibilities. Asimov focuses on wines of distinction and highlights certain producers to look for. Fabricant offers dishes covering every course and drawing from diverse global influences-Clams with Chorizo, Autumn Panzanella, Duck Fried Rice, Coq au Vin Blanc, Short Ribs with Squash and Shiitakes. Sidebars explore issues related to the entire experience at the table-such as combining sweet with savory, the right kind of glass, and decanting. Wine with Food is both an inspiring collection of recipes and a concise guide to wine.

There are nearly 1,400 known varieties of wine grapes in the world—from altesse to zierfandler—but 80 percent of the wine we drink is made from only 20 grapes. In Godforsaken Grapes, Jason Wilson looks at how that came to be and embarks on a journey to discover what we miss. Stemming from his own growing obsession, Wilson moves far beyond the “noble grapes,” hunting down obscure and underappreciated wines from Switzerland, Austria, Portugal, France, Italy, the United States, and beyond. In the process, he looks at why these wines fell out of favor (or never gained it in the first place), what it means to be obscure, and how geopolitics, economics, and fashion have changed what we drink. A combination of travel memoir and epicurean adventure, Godforsaken Grapes is an entertaining love letter to wine.

"The author of Great Wine Made Simple" now adds great eating to her repertoire, showing how to enhance the flavor of even the most casual meals with winning wine selections. Most wine experts' advice on wine and food pairings consists of rigid rules that apply largely to haute cuisine and luxury wines. But, in her trademark accessible style, Andrea Immer now takes the mystery out of choosing wine for food-and vice versa. "Great Tastes Made Simple unlocks the secrets of basic food tastes-sweet, earthy, savory, buttery, tart, and spicy-and their particular wine affinities. Giving even ordinary meals extraordinary flavor, Immer shows readers how to bring the flavor alchemy of wine to everyday fare from burgers (with Zinfandel) to macaroni and cheese (with Rioja Crianza). She calls Pinot Grigio her "tuna helper" and likes barbecued brisket with Valpolicella. There's also plenty of more sophisticated eating, including smoked salmon and Riesling; asparagus hollandaise and Champagne; wild mushroom risotto and California Pinot Noir, to name a few upscale matches. In fact, there isn't a food or category of food-including a panoply of cheeses, ethnic foods, and desserts-for which Immer doesn't provide a match and the reasons why they work so well. Chart of mouthwatering pairings and an easy-to-use index make finding wonderful wine and food combinations a snap. Zeroing in on "wine-loving food"-those flavors, textures, and cooking techniques that truly dazzle when paired with wine-Immer demonstrates how to get the maximum enjoyment out of every food and wine encounter. A selection of twenty recipes-Low Country Shrimp and Grits (think Chardonnay), Beet Risotto (Pinot Noir), Short RibRagu (brawny reds), and Warm Chocolate Torte (Madeira)-provides delicious examples of wine-loving dishes and cooking techniques that will become part of every wine-loving cook's repertoire. Invaluable in restaurant settings and at home, this innovative guide can make every meal a cause for celebration.

A wine book unlike any other,The Food Lover's Guide to Wine offers a fresh perspective via the single aspect of wine most compelling to food lovers: flavor. At the heart of this indispensable reference, formatted like the authors' two previous bestsellers The Flavor Bible and What to Drink with What You Eat, is an encyclopedic A-to-Z guide profiling hundreds of different wines by their essential characteristics-from body and intensity to distinguishing flavors, from suggested serving temperatures and ideal food pairings to recommended producers (including many iconic examples). The book provides illuminating insights from dozens of America's best sommeliers via informative sidebars, charts and boxes, which complement the book's gorgeous four-color photography. Another groundbreaking work from two of the ultimate culinary insiders, this instant classic is the perfect gift book.

Winner of the 2007 IACP Cookbook of the Year Award Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits Winner of the 2006 Georges Duboeuf Wine Book of the Year Award Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.