Cookbooks

A B C D E F G HI J K L M N O P Q R S T U V W X Y Z

Cathy and Tony Mantuano
Wine Bar Food: Mediterranean Flavors to Crave with Wines to Match
Apr 2008
Crown Publishing

In Wine Bar Food restaurateurs Cathy and Tony Mantuano share their passion for the European tradition of pairing small plates with wine among one’s close friends. In their travels to cities like Seville, Rome, and Lisbon, the Mantuanos acquired a taste for this decidedly civilized ritual of revelry and sought to recreate it back home, opening Enoteca Spiaggia in Miami Beach and publishing Wine Bar Food. Both ventures are intended to further the culture of casual, convivial mealtime gatherings in a country polarized by fast food and major occasion-oriented dining. The Mantuanos organize their chapters by region, so the reader is introduced to the wine and small plates of Venice, Barcelona, and Athens organically, as part of the prism of a larger culture. With its exquisitely simple recipes and regional wine recommendations, Wine Bar Food enables us to recreate the easy charm and casual gourmet experience of small plate dining.

Frank McClelland and Christie Matheson
Wine Mondays: Simple Wine Pairings with Seasonal Menus
Oct 2008
The Harvard Common Press

Frank McClelland and food writer Christie Matheson here pass on the “Wine Mondays” tradition of McClelland’s renowned Boston-based L’Espalier, where the philosophy of wine-pairing is to drink what you like, and when you like, above all. Not only does Wine Mondays provide a much-needed demystification of the process of pairing wine and food (the rules are exquisitely simple), it features seasonally-tailored menus complete with course-by-course wine choices and explanations. Whether you’re looking to host a dinner party or picnic by the lake, the book’s recipes guarantee a sophisticated meal. And McClelland’s attention to detail will ensure you find the right wine to accompany it.

Stephen Brook
A Century of Wine : The Story of a Wine Revolution
Jan 2000
Octopus Publishing Group

This is truly a definitive work that explores the history, the politics, religion, culture, climatic changes, fashion and social phenomena that have impacted on wine developments around the world. Richly illustrated with hundreds of historic photographs, this is a book that will entertain and inform any wine enthusiast or history buff.

Nate Appleman and Shelley Lindgren with Kate Leahy
A16 Food + Wine
Sep 2008
Ten Speed Press

The title of A16 Food + Wine presents the winning formula of the eponymous San Francisco restaurant A16: well prepared food plus well chosen wine equals sublime dining. With their first cookbook collaboration, Chef Nate Appleman and wine director Shelley Lindgren present the rustic pleasures of their beloved southern Italy in terms of libation and sustenance respectively. In her section on wine, Lindgren presents wine by region, offering concise explanations of the region’s classics - as well as any recently rediscovered or replanted favorites - along with an addendum on food pairings. In the book’s second half, Chef Appleman takes over, providing the complement to heady Italian wines with the rustic, hearty cuisine of Campania. In an easy to follow course by course layout, the chef pays tribute to the simplicity and potency of southern Italian cooking in what can only be called an exquisitely crafted homage to his adopted culinary homeland.

Laura Werlin
All American Cheese and Wine Book
Apr 2003
Harry N Abrams Inc

2004 James Beard Award Winner for Single Subject; 2004 IACP Award Nominee for Wine, Beer, or Spirits Category; We may know the classic combinations--cheddar and port, blue cheese and Sauternes, goat cheese and Sauvignon Blanc--and appreciate their ethereal marriage of flavors and textures. But as Laura Werlin reveals in this book, there's a whole world of perfect pairings to discover. In her follow-up to the IACP Award-winning The New American Cheese, Werlin guides us to matching the extraordinary artisan cheeses being made across America with our own incomparable wines.

David Darlington
An Ideal Wine
Jun 2011
Harper Collins

An Ideal Wine by David Darlington is an in-depth account of the California wine industry and the two conflicting schools of thought in wine making. The book centers on two camps of wine-makers: Randall Grahm, famed winemaker at Bonny Doon Vineyards, and Leo McCloskey, the founder of Enologix, a leading consultancy that helps wineries use scientific techniques to make better wines (some say just to get high scores from Robert Parker). The Grahm camp is made up of vintners fighting to be as “natural” and terroir-driven as possible, allowing for the idiosyncrasies (and complexities) of an environment-driven product. Vintners in the opposite camp are prioritize standardization, consulting Enologix for help with consistency and efficiency. With a primer of who’s who in viticulture today, and a good argument for both the science and art camps of wine making, An Ideal Wine is a must read for anyone drinking wine and hoping to understand the business behind it.

Jay McInerney
Bacchus & Me : Adventures in the Wine Cellar
Mar 2002
Random House Inc.

Jay McInerney's wine column for Conde Nast House & Garden is widely read for his acerbic wit, irreverent tone, and bountiful hilarious anecdotes. He writes with flair and brutal honesty as he discusses the grapes, vintages, regions, myths, and personalities that inhabit the wine world. He peppers his down-to-earth advice with vivid description and hilarious asides.

Robert Parker
Bordeaux, Fourth Edition : A Consumer's Guide to the World's Finest Wines
Oct 2003
Simon & Schuster Adult Publishing Group

Internationally bestselling author Robert Parker, the world's foremost authority on wine, returns with the avidly awaited fourth edition of his landmark book on the wines of Bordeaux.

Salvatore Calabrese
Cognac : A Liquid History
Mar 2002
Sterling Publishing

This beautifully illustrated and comprehensive work gives a geographical organization to the understanding and selection of Italian Wines. It can serve as an Italian Wine Atlas and travel guide as well as a wine selection handbook. At once, it is easy to learn of the best wines of each region and the best values as well.

Daniel Johnnes
Daniel Johnnes's Top 200 Wines: An Expert's Guide to Maximum Enjoyment for Your Dollar
May 1996
Penguin Group (USA)

You don't have to be a wine expert to get a good deal on a great bottle. Without using stuffy, technical terms, award-winning wine director and importer Daniel Johnnes lays out all the basics you need to find today's best wine values.

Michelle Higgins
Decanting Napa Valley: The Cookbook 100 Wines from Vintners with Pairing Recipes from Restaurateurs, Wineries, and Professional Chefs
Jan 2010
Decanting Wine Association Publishing

Founder of the Decanting Wine Country Association, Michelle Higgins oversees this distillation of over 100 wines from local Napa vintners, with detailed tasting notes and dish pairings from some of the area’s best chefs. The resulting book, with contributions from chefs, stemware professionals, photographers, farmers, cheese-mongers and more, presents the heart and soul of Napa Valley, from field to glass to countertop to dish. The book is structurally wine driven, with each entry centered on local wine and recipes for pairings from local area restaurants, but Higgins takes special care to present the passionate individuals behind the region’s renowned enological and culinary traditions.

Fiona Beckett
Eating & Drinking : An A-Z of Great Food and Drink Combinations
Jan 2009
M. Beazley

"Red meat, red wine; white meat, white wine." The old standbys of dining etiquette are downright laughable in the face of the amazing array of ingredients and influences that make up our diet today. This easy-to-follow A to Z lets you pair your meals with the perfect wine, beer, or spirit, even if you know nothing about vintages or vineyards. Just look up a dish or it's main ingredient to find its perfect complement.

Nancy Harmon Jenkins
Essential Mediterranean : How Regional Cooks Transform Key Ingredients into the World's Favorite Cuisines
Mar 2003
HarperCollins Publishers

2004 James Beard Award Nominee for International; Nancy Harmon Jenkins writes about the 25 years she's spent living, cooking, marketing, gardening, and happily eating her way through the Mediterranean region. Chapters serve as extended introductions for 120 recipes that best make use of the staple ingredients of Mediterranean cuisine: salt, olives/olive oil, wine/vinegar, tomatoes/peppers, pork, seafood, and cheese/dairy products.

Steven Kolpan, Brian H. Smith, and Michael A. Weiss
Exploring Wine, Second Edition : Culinary Institute of America's Complete Guide to Wines of the World
Sep 2001
Wiley, John & Sons, Incorporated

Culinary Institute of America's guide for both professionals and the public thoroughly covers wine making and tasting; wines of the new and old worlds; wine, food and health; and service, storing and purchasing.

John Ash
From the Earth to the Table John Ash's Wine Country Classics
Feb 2007
Chronicle Books LLC

From The Earth to the Table includes more than 300 recipes featuring fresh seasonal ingredients and distinctive flavor combinations. Dishes such as Fish Tacos with Citrus Salsa and Cabbage Slaw, and Pecan Polenta Salad with Grilled Green Onions showcase Ash's global influences as the culinary directory of the Fetzer Vineyards Wine and Food Center in Northern California. All of the recipes in "From The Earth to the Table" show readers how to marry each dish with the appropriate wine. Illustrated with 16 pages of color photographs, "From The Earth to the Table" is the definitive guide to delicious, healthful wine country cuisine.

Andrea Immer
Great Tastes Made Simple: Extraordinary Food and Wine pairings for Every Palate
Oct 2002
Broadway Books

The author of Great Wine Made Simple takes the mystery out of pairing food with wine and makes it easy to choose the best wines to accompany everything from barbecue to rack of lamb. Hundreds of wine and food pairing suggestions are highlighted by superb wine-friendly recipes.

Virginia Moore
How to Drink
Nov 2009
Andrews McMeel Publishing

How to Drink is a book chefs cannot, and should not, ignore, not least “because,” says author Victoria Moore, “what you drink cues up your taste buds.” Moore is a staunch advocate for serious drinks appreciation, from the well-mixed cocktail to the perfectly steeped tea. In How to Drink, the Guardian wine columnist makes the case that the liquid that passes our lips should be paid as much attention to the food it accompanies or precedes. In a dining age where menus are saturated with farm and sourcing information, Moore argues, drastically less attention is being paid to drink accompaniments. “I’ve lost count,” laments Moore, “of the number of intricate, slaved-over dinners featuring organic rare breeds from the farmers’ market to which I’ve sat down when the first thing to pass my lips has been a virtually flat gin and tonic with no ice or a glass of lukewarm white wine.” With How to Drink, Moore offers a thorough drinking how-to, inspiring a more through appreciation of the quaffable side of dining.

Jancis Robinson
How to Taste : A Guide to Enjoying Wine
Nov 2008
Simon & Schuster Adult Publishing Group

This volume serves up absolutely everything you need to know about the grapes and wines themselves: theory sections offer invaluable information, and accessible sipping exercises featuring affordable wines let you put your newfound knowledge to work. An ideal primer for budding wine lovers.

Jancis Robinson
Jancis Robinson's Guide to Wine Grapes
Oct 1996
Oxford University Press, USA

A superb guide to wine grapes, by one of the world's leading authorities, this volume covers over 850 grapes, from Cabernet Sauvignon, Chardonnay, and Sauvignon Blanc, to Trebbiana, Muller-Thurgau, and Rkatsiteli. It doubles as an informative buuying guide, telling readers everything they need to know to make an informed decision to buy or pass.

Jancis Robinson
Jancis Robinson's Wine Course
Apr 2006
Abbeville Press, Incorporated

One of the world's most respected wine writers provides an introduction to the enjoyment of wine and an overview of the wines of the world in this companion volume to the acclaimed television series. Full of infectious enthusiam and lots of personal tips, this book will soon have you reaching for the corkscrew. 300 full-color illustrations.

Jancis Robinson
Jancis Robinson's Wine Course, Second Edition
Apr 2006
Abbeville Press, Incorporated

Designed to ensure that you get the most out of every glass, the Wine Course explains how to taste and store wine, suggests what to serve at home, and reveals how to order the best-value bottles in a restaurant. Full of infectious enthusiasm and lost of personal tips, this book will soon have you reaching for the corkscrew.

Kevin Zraly
Kevin Zraly’s Windows on the Word Complete Wine Course: The 25th Anniversary Edition
Mar 2011
Sterling Publishing

Four decades in the business of wine—from tasting and pairing as a professional cellar master to educating the next generation—means Kevin Zraly isn’t just an authority on wine—he’s an eno-expert. But that doesn’t stop the somm-instructor extraordinaire from expanding upon his quarter-century-tested tome with new information, resources, and guidance. Without disturbing the eight essential classes of his Windows on the World Wine School, Zraly has successfully updated his instructional guide to “one-stop-shopping” status. It’s comprehensive, well-organized, and rich with personal and professional experiences in the often intimidating world of wine education. Zraly breaks down regions, varietals, blends, and even the styles within those categories. He asks the right questions (e.g. “How do I buy a red Rhone wine?” and “What’s the difference between a $100 Beerenauslese and a $200 Beerenauslese (besides a hundred bucks)?”) and gives the right answers, with regional, varietal, and blend exemplars alongside to give a face, or label that is, to a name. Zraly’s brand breakdowns, price point comparisons, and “Best Bets” within a varietal ensure you’ll always be drinking in the right direction—whether it’s Hungarian Tokaji or a classic French Bordeaux. Bottoms up!

Le Cordon Bleu
Le Cordon Bleu Wine Essentials
Jan 2001
Wiley, John & Sons, Incorporated

From one of the world's leading cooking schools, expert advice and professional secrets to buying, storing, serving and drinking wine for the everyday wine lover. The book also includes a behind-the-scenes look at winemaking, building a well-balanced wine collection, and practical advice on investing wine.

Matt Kramer
Making Sense of Wine : Revised and Updated
Nov 2004
Perseus Publishing

This new edition of Matt Kramer's classic guide to wine features a new preface and an all-new chapter that covers changes and advances in winemaking since its first publication in 1989. The superbly written text explains everything an oenophile needs to know, including the creation and naming of wines, wine cellars, presentation and glassware, pairing wine with food, and much more.

Michael Chiarello
Michael Chiarello's Casual Cooking : Wine Country Recipes for Family and Friends
Aug 2002
Chronicle Books LLC

2003 IACP Award Winner - General Category; From Michael Chiarello, author of The Tra Vigne Cookbook, comes a collection of recipes on his favorite subject-and the favorite subject of home cooks everywhere-preparing meals for family and friends. These treasured recipes marry the rich traditions of his Italian culinary heritage with the casual style and fresh flavors of the Wine Country. Each outhwatering dish-such as Tuscan Shrimp with White Beans, Chicken with Rosemary and Lemon Salt, and Italian Fruit Salad with Sta Bene Honey Zabaglione-is sophisticated, yet simple to prepare.

Alice Feiring
Naked Wine: Letting Grapes Do What Comes Naturally
Aug 2011
Da Capo Press
Fearlessly taking on the wine industry in her quest to find and make “natural” wine, Alice Feiring’s casual voice makes an educational tome of a contentious subject seem like a conversation among friends. Even the word “natural” is embattled, as some wines are organic, biodynamic, or somewhere in between. But Feiring lays it out, deriding the use of micro oxygenation, reverse osmosis, and teabags of oak sawdust and instead seeking out winemakers using natural yeasts and truly terroir-ific wines. She explains the groundwork and the groundbreakers at the forefront of “naked” winemaking, helping her reader navigate the murky, provocative subject with clarity of focus and integrity of purpose. A great writer takes you along for the ride, and Feiring’s journey around the world feels like traveling. But keep a (natural) wine bottle handy; her tasting notes will make you thirsty. And have a pen handy—you’ll want to underline a slew of new, naked wines to add to your typically clothed collection.
Charles O'Rear
Napa Valley: The Land, the Wine, the People
May 2001
Ten Speed Press

From the people who grow the grapes and create the wines to the variety of winery architecture and unrivaled vistas that distinguish the land, Napa Valley offers a personal and stunning look at the places, people, and events that have shaped this now-famous region. Without a doubt, O’Rear’s collection is the most original and comprehensive treasury ever assembled on Napa Valley.

Cernelli, Daniele and Sabellico, Marco
New Italy : A Complete Guide to Contemporary Italian Wine
Mar 2008
Mitchel Beazley

Give a toast to the best, most up-to-date, and beautifully photographed reference on Italian wines! The New Italy explores every signifcant development in the country's wine scene, widely considered one of the world's most complex. It gives readers a comprehensive and thorough look at all the country's key wine types, from Barolo, Chianti, and Montepulciano to Sangiovese and the champagne-like sparkling Prosecco. An introduction to Italy's wine styles and winemaking methods is followed by a region-by-region tour of vineyards, from Piedmont in the north to Calabria in the south. Full-color specially commissioned maps, details of the appellations and grape varieties, background on climate and geography, and profles of the leading producers round out this lively portrait.

William Echikson
Noble Rot : A Bordeaux Wine Revolution
May 2004
Norton, W. W. & Company, Inc.

Noble Rot introduces us to the figures who epitomize the changes sweeping Bordeaux: the noble family behind Château d'Yquem engaged in a soap-opera feud; a stonemason turned winemaker whose wine, made in a garage, sells for $100 a bottle; the Maryland-based critic Robert Parker, whose opinion routinely makes or breaks a wine; and the New World operations that have used branding to undercut Bordeaux's supremacy. It also delves into the mysteries of the legendary classification of 1855: how it became the bible of Bordeaux, and how it was at last successfully challenged.

Doug Frost
On Wine : A Master Sommelier and Master of Wine Tells All
Oct 1901
Rizzoli

One of three people in the world holding both the titles of Master Sommelier and Master of Wine, Doug Frost here gives a straightforward approach to Wine. It is both a perfect introduction for novices and a resource for more experienced oenophiles.

Evan Goldstein
Perfect Pairings A Master Sommelier's Practical Advice for Partnering Wine with Food
May 2006
University of California Press

Perfect Pairings, by well-known Master Sommelier and respected restaurant industry veteran Evan Goldstein, provides straightforward, practical advice for choosing the right bottle for each meal. The quintessential resource for matching wine and food, this book includes 58 companion recipes developed by celebrated chef Joyce Goldstein that showcase each type of wine. Perfect Pairings combines in-depth explorations of twelve grape varietals, sparkling wines, and dessert wines with guidance about foods that enhance the wide range of styles for each varietal.

Richard Mayson ; Forword by Johnson, Hugh
Portugal's Wines and Winemakers : Port, Madeira & Regional Wines
Dec 1998
Wine Appreciation Guild, Limited

A comprehensive guide to all of the wines and regions of Portugal with emphasis on new premium table wine producers. Exciting new information on little known grape varieties with good insights into the people, the traditions and trade practices. Chapters devoted to Portugal’s fortified wines, the great wines of Madeira, Moscatel de Setubal and of course Port

Tom Stevenson
Revised, New Sotheby's Wine Encyclopedia: A Comprehensive Reference Guide to the Wines of the World !
Apr 2008
Pearson

Revised and Updated. One of the most authoritative and fully updated references to the wines of the world, the New Sotheby's Wine Encyclopedia is a must for connoisseur and novice alike.

Ben Howkins
Rich, Rare, and Red : A Guide to Port, New Edition
Oct 2003
Wine Appreciation Guild, Limited

Revised and updated third edition of the established standard book on Port. Long the Port guide for The International Wine and Food Society and required reading for the Wine Education Trust diplomas. As the world demand and prices for Port continue to climb, as new Quintas and shippers emerge, updated information from an established authority becomes indispensable. The fascinating history of the region and the trade along with detailed descriptions of the viticulture and winemaking techniques are covered.

Rod Phillips
Short History of Wine
Nov 2002
HarperCollins Publishers

New in paper! Entertaining and accessible, this guide illuminates the meaning of wine through the ages?which like gold, has consistently generated passions that verge on mania.

François Chartier
Taste Buds and Molecules
Sep 2010
McClelland & Stewart

Canadian Sommelier François Chartier takes food and wine pairing to the next level in his revolutionary guide to uncovering the hidden tastes of wine in Tastebuds and Molecules. Anyone familiar with the work of Bernard Lahousse of FoodPairings will already have a brief idea of Chartier’s methodology. Deconstructing ingredients and wine to their most basic molecular structure, he offers insight on why certain pairings work and others don't. Rather than focus on the similarity of flavor profiles, Chartier steers his reader towards making complementary choices. By bringing science to an elusive art, Chartier provides access for everyone, from the novice wine aficionado to the Master Sommelier, with practical methods for enhancing the dining experience through greater sensual understanding.

Jancis Robinson
Tasting Pleasure: Confessions of a Wine Lover
May 1999
Penguin Group (USA)

Writing with Julia Child's authority, Elizabeth David's intelligence, and M.F.K. Fisher's verve, Jancis Robinson share her lifelong romance with wine and its attendant pleasures--gastronomic, scenic, cultural, and social.

Tadashi Agi Shu Okimoto
The Drops of God
Oct 2011
Vertical, Inc.

You had us at wine adventure comic. This is not your everyday book about wine. A manga comic, originally printed serially in Japan in 2004, and finally translated into English, The Drops of God was placed at number 50 in Decanter Magazine’s 2009 Power List for its ability to affect wine buying decisions in Asia. Nothing less than a phenomenon in its popularity and effect on wine sales, the story revolves around a famous wine critic’s estranged son, competing with his adopted brother for the $18 million wine cellar left by their deceased father. The will stipulates a competition in multiple blind tastings, with wines often poetically compared to songs, paintings, or walking in an orchard covered in red flowers. Not only is it interesting to see the behind-the-scenes of the somm’s experience—and the wine world in Japan in general—the cartoon format challenges us to see things differently. The adventure factor blurs the reality that readers are actually learning something. And even with the slightly corny, unapologetic melodrama of the manga style, the series is worth a read—not just for the wine-and-comic-book-geek crowd—for any wine lover looking to subvert the typical wine education with drama, humanity, and that too rare dose of wine adventure.

Andrew Jefford
The New France : A Complete Guide to Contemporary French Wine
Feb 2007
Octopus Publishing Group

This groundbreaking book not only covers all of France's fourteen wine regions, but also includes full-color maps for each one, with unrivaled cartographic detail. Andrew Jefford has traveled extensively in each of France's fourteen wine regions to enable him to write the most exhaustive and authoritative book on French wine to date.

Lynne Rossetto Kasper
The Splendid Table: Recipes from Emiglia Romagna, the Heartland of Northern Italian Food
Sep 1992
HarperCollins Publishers

This cookbook makes the wonderful cuisine of the Emilia-Romagna region accessible to American cooks with more than 200 recipes, accompanied by wine and menu suggestions, that feature all the area's specialties. 24 pages of color photos.

Todd Kliman
The Wild Vine
Jan 2011
Broadway Paperbacks

The Wild Vine by Todd Kliman is an incredible tale of an unknown grape, an un-recognized pioneer in viticulture history, and an un-traditional wine maker producing notable wine in Virginia. Yes, Virginia, where our oenophile founding father Thomas Jefferson tried unsuccessfully to make more than good juice. Jenni McCloud is making great Norton wine in a state where TJ couldn’t. Part history, part mystery, and a wonderful account of the state of wine-making in the United States, we learn how modern science and agriculture practice is now making wine-growing possible in every corner of the US. Even wine experts will learn something, but the novice won’t be lost in esoteric wine knowledge.

Karen MacNeil
The Wine Bible
Feb 2000
Workman Publishing Company, Inc.

This books is a lively course from an expert teacher, grounded deeply in the fundamentals and enriched with passionate opinions, asides, tips, anecdotes, definitions, glossaries, illustrations, maps, charts and wine labels—everything, in fact but the actual bottle of wine itself. Beginning with the basics of mastering wine—how to taste with focus and build a wine-tasting memory, understanding the subtle interplay of variety, vineyard and vintner and demystifying the issue of vintages—it covers the essentials.

Tom Stevenson
Tom Stevenson's Champagne and Sparkling Wine Guide : 4th Edition
Feb 2002
Wine Appreciation Guild, Limited

Pop this open for your next celebration, whether it's a late night back of the house party or a toast to successful holiday season service. This handy pocket edition of Tom Stevenson’s guide to Champagne covers the basics of how sparkling wine is made, how to store and serve sparkling wines, and includes a helpful list of styles, basic divisions of sweetness, vintage and non-vintage, grape varieties, color and degree of mousse (bubbly foam). An ideal gift for the bubbly-imbiber in your life.

Laura Catena
Vino Argentino: An Insider's Guide to the Wines and Wine Country of Argentina
Jan 2010
Chronicle Books

What does an emergency room physician do in her spare time? Well, if she has spare time, she eats, sleeps, or divides twenty minutes between the two. Not Laura Catena. As if being a doctor in one of the highest pressure realms of medicine isn’t challenge enough, Catena is fully ensconced in the Argentine wine world, a burgeoning but comparatively underexposed player in New World winemaking. Who better than Catena to give Argentine viticulture its due? Wine is her family legacy—her great-grandfather founded the family’s first winery in 1902, meaning the book’s “insider” perspective is bona fide, rooted to the Argentine soil like so many grape vines. Born in Mendoza, “a heaven for winemaking” that’s actually a dessert (where vines work harder, yields are lower, and crop quality is much, much higher) Catena saw her father, a third-generation winemaker, transform modern winemaking practices. And now with a wine production operation all her own, Catena is not only knee deep in the history of Argentine wine, she’s part of its future. Vino Argentino ushers in that future by presenting a thorough, and thoroughly readable, foray into the wine culture and practices of the country from gauchos to Malbec (and well beyond Malbec). Catena doesn’t stop at a discussion of soil and region—although she has that, along with a glossary and maps, too. She introduces the vintners (meet Alejandro Vigil!), the varietals (the floral, peachy, surprisingly crisp Torrontés), even the meteorological phenomena (hail anyone?) that make each region, and each year’s crop, a unique expression of the rich Argentine enological traditions. The cherry on top? Recipes for authentic Argentine dishes like Rib Eye Steak with Chimichurri and Patagonian Potatoes or Crepes with Dulce de Leche.

Joseph Bastianich and David Lynch
Vino Italiano: The Regional Wines of Italy
Aug 2005
Crown Publishing Group

A much-needed guide to the pleasures and particulars of Italian wine, with original recipes by bestselling chefs and authors Mario Batali and Lidia Bastianch, here is the only comprehensive and authoritative American guide to the wines of Italy. It surveys the country's wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes.

Andrew Dornenburg and Karen Page
What to Drink with What you Eat: What to Drink with What You Eat The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
Oct 2006
Little, Brown & Company

If you have ever wondered what drink to serve with your meal, this is the guide you need. Covering everything from water to wine, this book breaks down what to drink with what you eat into eight instructive and interesting chapters—some alphabetized by food, some by type of beverage. With advice from master sommeliers and top chefs, you’ll soon know what beverages to serve with cheesecake, and which wine goes best with quesadillas.

Kevin Zraly
Windows on the World Complete Wine Course: 2005 Edition: A Lively Guide
Oct 2004
Sterling Publishing

Kevin Zraly's incomparable course--"One of the best start-from-scratch wine books ever written," wrote Frank Prial in The New York Times--is still America's top-selling guide to wine. In his inimitable, irreverent style, Zraly answers all your questions; offers the most up-to-date recommendations; takes you on a country-by-country, region-by-region ratings tour of the latest vintages; and starts you on your way to becoming a wine connoisseur.

Michael Cooper
Wine Atlas of New Zealand
Jan 2005
Hodder Moa Beckett

The first atlas devoted entirely to New Zealand wines and wine-making. Visually stunning and authoritatively documented, this Atlas builds on the award-winning success of the author’s prior tome which ran to five editions.

Carlo Petrini
Wine Atlas of the Langhe : The Great Barolo and Barbaresco Vineyards
Sep 2003
Slow Food Editore

This volume is a beautiful and highly informative book, produced by the international Slow Food movement, headquartered in Piedmont. For over ten years Slow Food researched the vineyards, the wines, and the history of this fascinating part of the world, including the men and women who have made the vines of the Langhe famous. The book explores the unique features of topography, soils, and climate that have enabled Baraolo and Babaresco to become recognized as two of the world's most exclusive and highly prized wines.

Frank McClelland and Christine Matheson
Wine Mondays: Simple Wine Pairings with Seasonal Menus
Oct 2008
Harvard Common Press

When proprietor Frank McClelland introduced his 4-course wine paired dinners at Boston’s renowned L’Espalier restaurant on Monday nights, he had an instant hit on his hands. L’Espalier’s Wine Mondays were a way to introduce and educate diners on pairing wines with a fantastic seasonally inspired meal in an approachable, fun, and straightforward fashion. McClelland has selected 16 of his favorite menus from Wine Mondays over the years—4 for each season—applying his casual approach and philosophy on food and wine to the recipes and pairings included. Each menu is centered around a seasonal theme ranging from Winter’s Bordeaux and Spring’s Rosè- Colored Glasses, to Summer’s Totally Organic and Autumn’s Mushroom Dinner. McClelland encourages his readers to use the book as a reference rather than a formal set guide, asserting his number one rule: drink what you like!

John Beeston
Wine Regions of Australia : The Complete Guide, Second Edition
Oct 2002
Allen & Unwin Pty., Limited

In response to a growing movement to classify Australian wine in more regional terms, this "geography" of wine looks at Australia's wine regions and subregions-from Victoria, Tasmania, and South Australia to New South Wales, Western Australia, and Queensland. Encyclopedic in scope, this book will help wine enthusiasts understand the unique qualities of Australian wines and discover the country's many vineyards, both large and small.

Clive Coates
Wines of France, New Revised Edition
Dec 1999
Wine Appreciation Guild, Limited

The most comprehensive and authoritative guide to all the wine producing areas in France with tastings from every single appellation and attention to the best growers in each region from Burgundy and Loire, the Rhone and Champagne, Alsace, the Jura and Savoie, Provance, Languedoc-Roussillon and of course, Bordeaux.

Monty Waldin
Wines of South America
Sep 2003
Octopus Publishing Group

An exploration of the culture, winemaking traditions, regions, laws, wines and producers of all the countries that make up South America. Listings of the top producers also cross-reference the wine estates, wines and brand names. Fifteen detailed maps reveal the aspect and location of top producers, while fact boxes give useful information about climate, soil and grapes.