Awards

• Commended for Independent Publisher Book Awards (Cookbook) 2005

Overview

This book is organized by wine variety, from light and lively Gamay Noir to herbaceous Sauvignon Blanc, full-bloodied Merlot and much more. Each chapter begins with a description of the wine, followed by seasonal menus complete with detailed ingredients lists, thorough explanations of techniques and easy-to-follow instructions. Accompanied by 100 beautiful photographs and the author's wit and wisdom from years of international culinary experience, Recipes from Wine Country teaches the art of fine dining in the comfort of your own home.

Full Product Details

9781552856055

Table of Contents

Reviews

The most comprehensive guide ever... the book is great. [Mushrooms and Other Fungi of North America] is quite simply unparalleled as a comprehensive guide to its subject. Thoroughly engaging and visually appealing... a useful and lovely addition to any nature library. 1,000 extremely detailed color photographs. It is filled with lots of information to go with them. Phillip's book is little short of incredible.... incomparable for identification... the book on the topic, bar none Classic mycological book... more than 1,000(!) excellent color photos of North American fungi, plus concise descriptions. Quite simply unparalleled as a comprehensive guide... clear, precise, and an unexcelled reference for anyone with an interest in [mushrooms]. Perfect for wine lovers who want to experiment in the kitchen and cooks who feel clueless about wine. -- Sophie Lorenzi Doctor's Review (11/01/2005) Over 120 recipes and bountiful color photography... a celebration of de Luca's regional approach to cuisine... A mouthwatering achievement. -- Michael Gordon Hamilton Magazine - Interiors (04/01/2005)

Over 120 recipes and bountiful color photography... a celebration of de Luca's regional approach to cuisine... A mouthwatering achievement. -- Michael Gordon Hamilton Magazine - Interiors (04/01/2005)

Author Information

Tony De Luca is Executive Chef at the celebrated Hillebrand Estates Winery Cafe at Niagara-on-the-Lakes. Born in Avelino near the city of Naples, Chef de Luca worked for the Relais & Chateaux organization in both England and Germany, and with some of Toronto's finest establishments before being enficed away by the Hillebrand.

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