When it comes to meat, the Lobel family of New York is recognized as the prime purveyor and authority. Whether it's beef, pork, lamb, poultry, or game, they know not only how to choose it, but also the very best ways to prepare each cut. Here they describe and integrate the flavors of wine and reveal which of its components are the most food-friendly. And then there are nearly 100 recipes. From the easy-to-prepare rib steaks, marinated in Pinot Noir, to the delicious surprise of a gratin of chicken and Gruy re cheese cooked in Bourgogne blanc, each recipe gives detailed wine notes and, where appropriate, butcher's notes and make-ahead tips. Lobel's Meat and Wine is a cut above.

Customer Review: A winner any public lending library will want

"Lobel's Meat and Wine: Great Recipes for Cooking and Pairing" comes from the Lobel family of New York, purveyors of meats. Their knowledge allows for more than just another meat cookbook: "Lobel's Meat and Wine" covers all the basics, ranging from if one should marinate before cooking meat, to understanding how salt affects meat flavorings, to what happens during browning. Additionally, this basic knowledge is accompanied with fail-safe, tested recipes paired with detailed wine notes . Add color photos throughout and you have a winner any public lending library will want and one which would grace any dedicated kitchen cook's personal reference collection.

Diane C. Donovan
California Bookwatch

Customer Review: Very nice

This is a very interesting book to read and play with, especially since there is such a dearth of books that advise on food / wine pairings beyond simple colors. This book not only recommends kinds of wines, but explains the why and how of it - additionally, most of the recipes - almost all of them - include wine as an ingredient.

This is a big book, and it can lay flat, which is also a plus. It's really a sort of hybrid cookbook, recipes along with advice and a crash course in wine.

Of course, it's all about cooking meat, so your results will be directly proportionate to the quality of the cut of meat that you use. Reading these recipes, it's obvious that a better cut will pay off in preparation.

I would have liked more pictures, though, as there are only about four or five per chapter, although they are full color and full page. I just like to see what i'm aiming for, and my girlfriend likes looking at good food photos too (her English isn't so good, so the pictures help even more). Still, it's a minor niggle compared to the quality of this oversized hardcover, and it is highly recommended for more serious kitchen cooks - I wouldn't recommend it for a straight up beginner, though.

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