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For many wine and food enthusiasts, reading about good things to eat and drink is the next best thing to tasting. The more we learn about the history, geography, technology and every other aspect of these most fascinating topics, the better we can understand them; and this fascination informs our intelligent enjoyment.
Accordingly, Wine Lovers' Page will periodically publish consumer reviews of new and popular wine and food books, along with links (where available) to purchase them from our Amazon.com wine bookstore.
If you would like to submit a review of a wine or food book you enjoy, we would be delighted to hear from you. We are interested in objective reviews from consumers only, please; this is not the place for publishers' press releases or promotional material from authors. However, authors or publishers who would like to propose wine and wine-related books for our consideration may contact us by E-mail at wine@wineloverspage.com.
Wine and Food Book Reviews
- The Minimalist Cooks at Home, Revised Edition, by Mark Bittman (Review by Burton Kaplan)
- The French Menu Cookbook, by Richard Olney (Review by Burton Kaplan)
- Rustico: Regional Italian Country Cooking, by Micol Negrin (Review by Burton Kaplan)
- French Gastronomy: The History and Geography of a Passion, by Jean-Robert Pitte (Review by Burton Kaplan)
- Barry Ballister’s Fruit and Vegetable Stand, (Review by Burton Kaplan)
- The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread, by Peter Reinhart (Review by Burton Kaplan)
- Meze: Small Bites, Big Flavors from the Greek Table, by Rosemary Barron (Review by Burton Kaplan)
- Soffritto: Tradition & Innovation in Tuscan Cooking, by Benedetta Vitali (Review by Burton Kaplan)
- Mustards Grill Napa Valley Cookbook, by Cindy Pawlcyn, with Brigid Callinan (Review by Burton Kaplan)
- The New Taste of Chocolate: A Cultural & Natural History of Cacao with Recipes, by Maricel E. Presilla (Review by Burton Kaplan)
- The Professional Chef, The Culinary Institute of America - 7th edition (Review by Burton Kaplan)
- Cooking Fearlessly: Recipes and Other Adventures from Hudson's on the Bend, by Jeff Blank and Jay Moore, with Deborah Harter (Review by Burton Kaplan)
- La Terra Fortunata: The Splendid Food and Wine of Friuli-Venezia Giulia, by Fred Plotkin (Review by Burton Kaplan)
- Barbecues 101, by
Rick Rodgers, and Walter Jetton's LBJ Barbecue Cook Book, by Walter Jetton with Arthur Whitman (Review by Burton Kaplan)
- Think Like a Chef, by Tom Colicchio, and Jill Prescott's Ecole de Cuisine: Professional Cooking for the Home Chef (Review by Burton Kaplan)
- Tetsuya: Recipes from Australia's Most Acclaimed Chef, by Tetsuya Wakuda (Review by Burton Kaplan)
- Nico, by Nico Landenis, and New Classic Cuisine, by Albert and Michel Roux (Review by Burton Kaplan)
- American Appetite: The Coming of Age of a National Cuisine, by Leslie Brenner (Review by Burton Kaplan)
- Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia, by Jeffrey Alford and Naomi Duguid (Review by Burton Kaplan)
- River Café Cook Book Green, by Rose Gray and Ruth Rogers (Review by Burton Kaplan)
- Gordon Ramsay, a Chef for All Seasons, with Roz Denny (Review by Burton Kaplan)
- FOOD: A Culinary History from Antiquity to the Present, by Massimo Montanari (Review by Burton Kaplan)
- Wine-Tasters' Logic, by Pat Simon (Review by Bob Ross)
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