pleasant tastes of fine Chardonnay wine, imported Italian cheese and shallots,all enhanced by the subtle but lingering heat of cayenne in my Chardonnay Wine Biscuits with Italian Cheese

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Despite the growing popularity of Latin American food, little is known about Chilean cuisine. Tasting Chile is a comprehensive guide to the culinary treasures of this South American nation. More than 2,500 miles of coastline yield a diverse selection of fish preparations. Fertile valleys produce a wide range of fruits and vegetables, and have spawned a booming wine industry. This book presents Chilean cuisine along with cultural information, a chapter on Chilean wines, and a Spanish-English dictionary of Chilean fish and shellfish.

Tasting Chile contains more than 140 traditional recipes from this fascinating nation, spanning a variety of dishes that range from spicy salsas and hearty soups to the ubiquitous empanada and manjar-based (carmel cream) desserts. This book includes simple, everyday recipes, such as roast chicken and beef stew, as well as more complex and exotic fare, including blood sausage, fried frogs' legs, and rhubarb mousse.

Tasting Chile puts the native cuisine into context by describing staple ingredients and the influences other countries and cultures have had upon it. These exotic ingredients are described and substitutes are provided so that every recipe may be prepared in an American kitchen. Finally, the book includes a section on Chilean wines, and wine recommendations appear throughout. Complete with b/w photographs.

Customer Review: Closest gringo ingredients

The hardest thing about cooking Chilean cuisine in the States is that many of the ingredients used in Chile don't exist here. This book gives excellent substitutes that are commonly found here. Pretty much any Chilean dish can be found in this book. Great buy.

Customer Review: Brought back wonderful memories

I was fascinated with this book the moment I picked it up. I loved the way the author brought the recipes to life by sharing his experiences in Chile or telling a bit of history about them. I was pleasantly surprised to find true traditional recipes of which I enjoyed with families and friends while living in Chile. I have not had the opportunity to return to Chile for quite some years but this book help me remember the wonderful food, people and country that Chile is.

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The Finger Lakes area of upstate New York is America's largest wine region outside of California. The steep, rocky hillsides rising up from deep, glacier-sculpted lakes provide protection from weather extremes, allowing area wineries to produce up to 85 million bottles of wine each year. In GREETINGS FROM THE FINGER LAKES, local restaurateur Michael Turback profiles the best wineries, restaurants, farms, and markets surrounding the five largest lakes, and includes interviews with the proprietors, tasting notes, and even a few treasured local recipes. Featuring contact information for each location as well as photographs of the region's picturesque landscapes, GREETINGS FROM THE FINGER LAKES is the food and wine lover's companion to this up-and-coming culinary hot spot.

Customer Review: Travel guide lite

I live in the Central New York region just east of the Finger Lakes. I work with people who live in the region and I road trip quite a bit in the area when the weather warms up, so I have a "mile-wide and an inch deep" knowledge of the area.

I consider this book a "lite" travel guide because it doesn't cover much of what's in the area, but it covers what it does in great depth. It focuses on what the cover says, and nothing more. It doesn't cover many eateries outside of the population centers, and skips a lot of the "hole in the wall" restaurants, diners, and stands that offer great food but are a bit off the beaten path.

If you want to focus on wineries and want some in depth knowledge about thoose wineries this is the book. Beyond that you will need to look elsewhere for information.

Customer Review: Accurate and up to date

This book was very useful to have on vacation -- his restaurant reviews were a big help in terms of types of cuisine available and the winery reviews were very specific about what types of wines they produce and what he liked when he went tasting. It was also nice to know how formal restaurants were before you went.

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A mild but brightly fruity white wine vinegar that's excellent on any salad with fruit, including tomatoes and avocados. This sensational vinegar is made by hand in the basement of Cesare Giaccone's world-renowned restaurant in Piemonte.

Cesare's restaurant is called Dei Cacciatori da Cesare and is located about 15 minutes south of Alba at Via S. Bernardo, 9 12050, Albaretto Della Torre (CN), phone: 011-39-0173-520141.

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A veteran Bucks County police chief and a young officer were seriously injured when they fell down an open elevator shaft late Thursday at a rural winery along the Delaware River.

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For anyone who wants to understand the full story that lies within a glass of wine, this book opens up the inner secrets of the geology, the vineyards, the wines, and the growers of the northern Rhône Valley in France. Home to the spicy Syrah, or Shiraz, and the floral Viognier grapes, the northern Rhône Valley is one of France's oldest wine-growing regions; its appellations include Hermitage, Côte-Rôtie, Condrieu, Crozes-Hermitage, St-Joseph, and Château-Grillet. With evocative descriptions and marvelous insights, this accessible, elegant book, the culmination of more than thirty years following the Rhône, is a comprehensive and authoritative survey of the various estates, winemakers, and their wines.
Taking a deeper look at the northern Rhône than Livingstone-Learmonth's highly regarded previous volumes on the Rhône Valley, this revised and up-to-date edition covers more producers and includes more in-depth information on the various terroirs, the histories of the wines, and the methods for making the wines. Livingstone-Learmonth concentrates on letting the producers explain their outlook and methods and includes much local color.

The Wines of the Northern Rhône includes
Assessments of thousands of wines, with guide dates onwhen to drink and how long to age them
Winemakers' views on what foods best accompany their wines
New vineyard maps for each appellation
Detailed descriptions by growers discussing the effect of different soils on their wines
Precise information on how each domaine makes its wines
New research on the historical links between Hermitage and Bordeaux

Customer Review: Technical and Linear

I just finished reading Kermit Lynch's Adventures on the Wine Route and was so enthralled by the chapter on the Rhone Valley that I searched for more books on the subject. I purchased Wines of the Northern Rhone, which has a foreward actually written by Kermit Lynch, but that's where the romance ended for me. Learmonth's writing style is nowhere nearly as engaging as Lynch's. If Lynch's writing is a sandwich with fresh ingredients slathered in homemade aioli, Learmonth is cafeteria boloney; dry and flavorless. The pages are filled with technical data including charts of rainfall in centimeters and dull reviews of the wines he's tasted that most of us can't afford.

Customer Review: Great book for those who like northern Rhone wines

Wonderfully informative. This book has become my most trusted reference for the northern Rhone. It is well written and informative. Mades me feel I am there. While about wine the information about people and places adds an import aspect. I bought two more and gave them to friends I knew would enjoy all the details and great information.

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Made from the rare and expensive native Piemontese white wine grape, this subtle vinegar shows the delicate floral notes of the grape itself. Many fine dishes are ruined by overaggressive vinegars; this vinegar will highlight rather than smother the finest greens and vegetables.

Cesare's restaurant is called Dei Cacciatori da Cesare and is located about 15 minutes south of Alba at Via S. Bernardo, 9 12050, Albaretto Della Torre (CN), phone: 011-39-0173-520141.

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Customer Review: Very comprehensive

This book is a good reference. I like its organization. Very handy to have about on the coffee table for an occasional reference.

Customer Review: Buy this book for everyone you know

I am a book lover, but this is the single MOST USEFUL book I ever bought. This book has quick and interesting information on foods and how they can help you with common problems like diarrhea, muscle spasms, fungal infections, fibroids and lowering your risk of getting cancer. The research is stated and summarized in an interesting and easy to read format. And the food cures work! I frequently use the information from this book to "heal" myself and others. This book can save you from taking OTC and prescribed medication and damaging you liver and kidneys.

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Miguel and Valentino Cava wine vinegar is made using the must of the Spanish Cava grapes. This traditional method, referred to as "Cava" is an aging system similar to that of "Methode Champenoise".

The process included fermenting the vinegar in chestnut barrels for approximately 3 years. As the bottle is turned upside-down and rotated, the "Mother" of the Cava, in small filaments, slides to the neck of the bottle. The "Mother" is expelled from the bottle at very high pressure, in a process known as "Desgorche".

The Cava flowing from the bottle is then aged for another 4-5 years in oak wood barrels. This old and slow system offers the best Cava vinegar on the market today. 375 ml. bottle.

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With Halloween right around the corner, just about everyone likes a good haunting tale. We recently visited a Northern Niagara County winery with a twisted tale to tell.

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