Verjus du Perigord will add sophisticated taste while enhancing the natural flavors of all foods, savory to sweet, cooked and raw.

Verjus is the ideal vinegar choice when the menu is wine-oriented. Made from tart fresh juice of wine grapes, Verjus can be used as a substitute for lemon juice in salad dressings, in marinades or deglazing for pan sauces.

Once opened, Verjus du Perigord must be stored in the refrigerator or freezer.

Each bottle contains 26 fluid ounces (750 ml) of Le Grapillon Vert Verjus du Perigord from France.

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Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything.

The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice.

Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.

Customer Review: What book?

I have not yey received the book! I live in Russia and receive my mail through the APO system so hopefully it is just delayed. If not I will get back to you next week.
Thanks, Roger

Customer Review: Better than I thought it was going to be

This book is apparently famous in cooking circles, which is why I needed it for my cookery course at college. I was honestly pleasantly surprised with it, it had a lot of detailed colour photos, sections for each countries own unique foods, a lot of French and Continental cooking (of course). I could really recommend this book to anyone who is serious about cooking or even someone who is just curious about it.

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Charles Sullivan s 1994 Napa Wine: A History, is the engaging story of the rise to prominence of what many believe to be the greatest winegrowing area in the Western Hemisphere. This new edition completes that picture, bringing to light more than a decade of dramatic changes and shifted norms visited upon the valley, from pholoxera-wasted vineyards to High Court-officiated territorial battles, told in a rousing, transportive narrative.

Picking up at 1817 with the movement of Spanish Missions into the San Francisco Bay Area, Sullivan wends his way through the Great Wine Boom of the late 19th century, the crippling effect of Prohibition, and Napa s rise out of its havoc to its eventual rivaling of Bordeaux in the Judgments of 1976 and 2006 as the great wine growing region in the world.

Published in cooperation with the Napa Valley Wine Library, scholarly attention is given to every detail. The author, called wine s head sleuth and the modern historian of wine in California, visited every historic sight in Napa, compiled hundreds of first-hand accounts from pivotal figures, and dug into original documents and periodicals. Included are historic maps, charts of vineyard ownership, and vintages from the 1880s to present.

This is a book for all wine lovers.

Customer Review: An Excellent Book

This book offers a very detailed account of the history of the Napa Valley. Thoroughly researched and well presented.

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There is a vast amphitheatre of hills emphasizing their shapes beginning from the Maritime Alps and softly diminishing towards Alba, the river Tanaro and a little trace of fertile land. Crossing the river, the hills resume rising and thus they embrace a country which prevails with majestic crowns. Langa and Roero - the beauty of a green country - a wonderful world of fruit, white truffles, wine, delicious cuisine, Langa's cheese and the Tonda-Gentile hazelnuts. Domenica Bertolusso and Beppe Montanaro decided to follow these signs: at Piobesi d'Alba, a village situated in Roero's country, they created Tartuflanghe, a centre dedicated to the research and production of delicacies. The basis of this idea is represented by the white truffle, the speciality of this amphitheatre of hills and valleys, the intense expression of fantasy and emotion: the truffle, seen as a precious product, as an excellent contribution of quality to numerous gastronomic specialities. Born in 1990, the "Tartufissima" was the first "Pasta with truffle" (7% min.) that was sold. Ready to use, this artisan pasta is handmade. Dried at low temperature, it quickly fills the room with the heady aroma of truffles the second it is immersed in water. This ruby red pasta truly captures the intoxicating flavor of the prized truffle and will add an elegant depth to the simplest of meals. We especially enjoy serving it simply as a side dish - it is exceptional with steak.

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This exquisite Truffle flavored finegar comes to us from Terres Rouge in France. An incredibly versatile product, created by infusing premium white wine vinegar with truffle juice and extract. An exciting and elegant addition to everything from salads and sauces to eggs and meats, with a delicious hint of that prized truffle flavor.

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The world's first complete book of wine humor. Hundreds of funny quotes, definitions, anecdotes and news items about mankind's favorite beverage. Plus wine cartoons from The New Yorker.

The perfect gift for anyone interested in wine. And that's no joke!

Customer Review: Witty book on how to enjoy wine minus the pretentions

Malcolm's sense of humor comes through in this book. While most of us might enjoy a good Riesling or Gewürztraminer we are often loath to be associated with the wine-snobs whose terms like "good bouquet" or "naughty wine" make us squirm and we revert to the comforting world of dark beers, ales and Tim "the toolman" Taylor. Malcolm's book shows you that you can enjoy a good wine, have a laugh and have no fear of being marked as pretentious.

Customer Review: Great gift idea for the wine lover you know!

This book is brilliantly smart and witty. Besides the written humor, it includes hilarious cartoons about wine from the New Yorker. I would recommend this book to anyone from the average wine drinker to the most knowledgeable of wine connoisseurs.

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TartufLanghe, founded in 1968 by Domenica Bertolusso and Beppe Montanaro, is situated in the Langhe, a beautiful region at the base of the Italian Alps in the south of Piedmont. Much of the world's white truffle harvest comes from this region - the Land of Precious Bounty. The Langhe region is also known for spectacular wines and great cheeses. Risotto is one of the most delicious and sophisticated elements of the traditional northern Italian menu. Now, exquisite black truffle risottos can be made at home with ease. These "Ready Risotto" mixes only need water and 7 minutes of preparation time. Available in four tempting varieties: Black Truffle, Porcini Mushroom and Black Truffle, Barolo Wine and Black Truffle, and Saffron and Black Truffle.

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Written by the leading international expert on French wine, The Wines of Bordeaux is the authoritative guide to one of the most important and complex wine regions in the world. Sumptuously produced, with a wealth of color illustrations and stunning line drawings, this book covers all the vineyards of Bordeaux--from the largest and most famous châteaux to the smallest farmsteads.
Bordeaux is known for the quality, quantity, and variety of its wine. It produces twenty-five percent of the appellation contrôlée harvest in France--a great deal more than the Beaujolais, Burgundy, Alsace, Loire, or Rhône regions. It also produces all of the three main types of wine: red, dry white, and sweet white. Updating and augmenting Clive Coates's classic Grands Vins, this book shows that many of Bordeaux's wines are not only superlative but also affordable. Thirty-five years of traveling around the French vineyards has given Coates an encyclopedic knowledge of France and its wines. His love and respect for French wines is apparent as he imparts detailed information on the best vintages, tasting notes of the top wines, and up-to-the-minute advice for selecting best value wines. With clear wine descriptions that are accessible to both the uninitiated and the connoisseur, The Wines of Bordeaux increases the pleasure of traveling to this remarkable region and of selecting and enjoying its splendid wines.

Customer Review: Almost complete Bordeaux reference.

Good presentation of Bordeaux producers and a great reference on leading producers.

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The long-awaited follow-up to the best-selling Wine Lover's Cookbook, The Wine Lover Cooks with Wine sets its sights on wine as an ingredient. Whether used to delicately poach fresh fish or braise a hearty stew, wine adds complexity and intensity to food -- not to mention flavor. In his usual engaging style, Goldstein explores a range of wine and reveals how each is used best in cooking. From classic Marsala Chicken to savory pork tenderloin topped with a zinfandel-based roasted-plum jam, each tantalizing recipe illustrates to dazzling effect the benefits -- and pleasures -- of cooking with wine. Complete with enticing photographs of both the food and the wine, this cookbook is an inspiring resource for wine lovers looking to think outside of the glass.

Customer Review: Another cookbook without photos?!

It's killing me! Recipies are not complicated enough, wines are not difficult enough to get a hold of, figuring out american measurement system and calculating it into metric is not bad enough?
Oh yes, let's make it HARDER and let's not include any photos.
Jesus and Blessed Virgin Mary!
I need pictures in my cookbooks. What the meal is supposed to look like in the end for sure. A "how to" strip - even better!
I'm gonna be too intimidated by my absolute lack of culinary experience / finesse and lack of pictures in this cookbook to even TRY to use it!
Other than that (is there anything left? oh yeah) book is beautifully designed, paper quality is excellent but format is kinda weird (square and rather large) so it sticks out the cookbook shelf.

Customer Review: Magical Ingredient = Fruit of the Vine

Wine/food lover Goldstein offers yet another excellent collection of wine recipes, this time though emphasizing wine as ingredient, even the likes of mirin, marasala, et al.

It is the perfect marinade, braising liquid, deglazer, etc. Wine has thus become the essential ingredient, and this book has the recipes to prove.

With each recipe there is wine to drink with selection as well as alternative, many times not the wine ingredient used. Most every recipe has its own wonderful full color photo, sometimes two. There is even delightful side dishes and desserts as well.

This is sophisticated, creative and balanced for max flavor: Pork Chops Stuffed with Stilton, Currants and Pistachios with Port Sauce; Monkfish Tagine; Goat Cheese and Roasted Garlic Timbales; Maytag Blue Cheese Polenta Cylinders; Spiced Berry Martinis with Pinot Noir Syrup and Star Anise Ice Cream.

Beautiful volume to give or use.

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