The Gourmet's Guide to Cooking with Wine
The Gourmet's Guide to Cooking with Wine by Alison Boteler
Quarry Books | 2008 | ISBN: 1592534708 | English | 232 pages | PDF | 23.70 MB
Quarry Books | 2008 | ISBN: 1592534708 | English | 232 pages | PDF | 23.70 MB
How to Use Wine to Take Simple Recipes from Ordinary to Extraordinary
Building on the concept of The Spaghetti Sauce Gourmet, this book shows how to use wine as the ultimate convenience ingredient that will add big impact to recipes and simple dishes. Why? Wine is versatile. It can be used with nearly every type of food. Use it to marinate meats, flavor stews, punch up sauces for fish, chicken, pasta, vegetables, and take desserts from everyday to elegant. Add a splash (even from that half-drunk bottle in the fridge from two days ago) and you instantly add class to the most humble fare.
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