The Simple Art of Marrying Food and Wine

by Malcolm Gluck, Mark Hix, photographs by Jason Lowe

• ISBN13: 9781845330798
• ISBN10: 184533079X
• Format: Hardcover
• Copyright: 2006-07-28
• Publisher: MITCH

Summary

Why does a particular wine taste better with a specific dish? This is the definitive answer to that age-old question, written by two highly respected authorities on the subjects of food and wine. Featuring a practical, recipe-led concept, this tasty guide is divided into various food groups and then broken down further by individual ingredients. First, Mark Hix provides a wide range of sample recipes, featuring a variety of cooking methods, and shows how cooking processes affect flavor and texture. Malcolm Gluck responds by suggesting a broad selection of the most sublime wine matches for each dish, explaining the chemistry behind each perfect culinary marriage. Invaluable information boxes cross-reference other ingredients and cooking styles, while wine checklists allow quick access to a variety of wines that complement each dish and its ingredients. In addition, there are more than seventy stunning photographs by award-winning photographer Jason Lowe; information on over 250 wines; and a selection of 45 luscious recipes that will encourage wine and food lovers to explore and learn more about different, delicious pairings.

Table of Contents

Introduction	6	(6)
Vegetables	12	(36)
Introduction	14	(4)
Slow-baked Plum Tomatoes	18	(3)
Clear Jellied Gazpacho	21	(3)
Carrot and Cumin Salad	24	(3)
Butternut Squash and Ginger Soup	27	(3)
Boiled Duck's Eggs with Asparagus Soldiers	30	(3)
Catalan Broad Beans with Chorizo	33	(3)
Roasted Jerusalem Artichokes with Bacon and Rosemary	36	(3)
Gobi Bhaji	39	(3)
Tagliolini with Wild Mushrooms	42	(3)
Risotto with Perigord Truffles	45	(3)
Fish and Shellfish	48	(30)
Introduction	50	(4)
Fillet of Sea Trout with Samphire and Cockles	54	(3)
Bouillabaisse	57	(3)
Grilled Sardines on Toast	60	(3)
Sole Veronique	63	(3)
Smoked Mackerel Salad with Poached Egg	66	(3)
Steamed Scallops and Tiger Prawns with Ginger and Spring Onions	69	(3)
Moules Mariniere	72	(3)
Sashimi	75	(3)
Meat	78	(30)
Introduction	80	(4)
Braised Pork Belly with Five Spice and Chinese Greens	84	(3)
The Ultimate Hamburger	87	(3)
Bratwurst with Rosti and Onion Sauce	90	(3)
Cassoulet de Toulouse	93	(3)
Steak Tartare	96	(3)
Lamb Baked in Hay with Lavender	99	(3)
Grilled Veal Chop with Treviso and Italian Onions	102	(3)
Steak, Oyster, and Guinness Pie	105	(3)
Poultry and Game	108	(30)
Introduction	110	(4)
Venison Escalope with Chestnuts and Chanterelles	114	(3)
Braised Goose in Red Wine	117	(3)
Morning Market Noodles	120	(3)
Chicken Kiev	123	(3)
Thai Green Chicken Curry	126	(3)
Braised Rabbit with Mustard Sauce	129	(3)
Classic Roast Duck	132	(3)
Roast Partridge Stuffed with Cotechino	135	(3)
Desserts	138	(28)
Introduction	140	(2)
Sussex Pond Pudding	142	(3)
Riesling Jelly with Summer Fruit	145	(3)
Rhubarb Tart with Elderflower Cream	148	(3)
Iced Berries with Hot White Chocolate Sauce	151	(3)
Chocolate Fondue with Churros	154	(3)
Tarte a la Creme	157	(3)
Baked Alaska	160	(3)
Mochachino Brulee	163	(3)
Cheese	166	(24)
Introduction	168	(4)
Baked Aubergine with Buffalo Mozzarella	172	(3)
Baked Vacherin Mont d'Or	175	(3)
Endive and Roquefort Salad with Toasted Walnuts	178	(3)
Parmesan-Fried Courgette	181	(3)
Caramelized Onion and Goat's Cheese Tart	184	(6)
Index and Acknowledgements	190