Y'All Come Eat
Author: Jamie Deen
Get ready for amazing recipes that will entice anyone to clear off the kitchen table and have a few people over. Bobby and Jamie Deen's newest one-of-a-kind cookbook is bursting with flavorful recipes for good eats around the dinner table with family, a pre-game cookout, or a potluck rich with food for half the neighborhood.
Table of Contents:
Foreword 8Introduction 10
Gather 'Round the Table 12
Sunday Dinners and More 38
Y'All Come on Over 72
Pack it up to go! 134
Join the Fun 166
Sweet Endings 184
Index 211
Wine For Dummies
Author: Ed McCarthy
Savor the glories of the grape in this all-new, revised and updated edition of the best-selling Wine For Dummies. Even if you've never sipped a glass of wine in your life, a wonderful world is awaiting as you find out how to taste wine, what types of grapes are used in the wine-making process, and how wines are named. A little knowledge, say husband-and-wife authors Ed McCarthy and Mary Ewing-Mulligan, can go a long way in enhancing your delight and appreciation of wine.
After you master the basics of enjoying fine wines, take a tour of the famous wine-growing regions of the world, from Burgundy to the Napa Valley, and discover vintage advice on great wines for any occasion as you decant the wisdom of these seasoned wine aficionados. Find out how to handle snooty clerks, restaurant wine lists, and stubborn corks. Uncork a wealth of practical advice and recommendations on where, when, and how to buy the wines you love and how to store them properly. Improve your wine vocabulary, too, so that when you make that great discovery, you can say more than, Gee, this tastes good!"
Table of Contents:
Foreword | xxiii | |
Introduction | 1 | |
Welcome to Our Third Edition | 1 | |
How to Use This Book | 2 | |
Icons Used in This Book | 3 | |
Wine Is for Everyone | 4 | |
Part I | Getting Started with Wine | 5 |
Chapter 1 | Wine 101 | 7 |
How Wine Happens | 7 | |
What Color Is Your Appetite? | 9 | |
Other Ways of Categorizing Wine | 14 | |
Chapter 2 | These Taste Buds Are for You | 19 |
The Special Technique for Tasting Wine | 19 | |
Parlez-Vous Winespeak? | 26 | |
The Quality Issue: What's a Good Wine? | 29 | |
What's a Bad Wine? | 32 | |
The Final Analysis: Do You Like It? | 33 | |
Chapter 3 | Pinot Envy and Other Secrets about Grape Varieties | 35 |
It's the Grape Whodunit | 35 | |
Grape Royalty and Commoners | 40 | |
A Primer on White Grape Varieties | 41 | |
A Primer on Red Grape Varieties | 45 | |
Chapter 4 | Is It a Grape? Is It a Place? | 51 |
What's in a Name | 51 | |
The Wine Name Game | 52 | |
Chapter 5 | Behind the Scenes of Winemaking | 61 |
A Reality Check for Wine Jargon | 61 | |
Part II | Close Encounters of the Wine Kind | 67 |
Chapter 6 | Navigating a Wine Shop | 69 |
Buying Wine Can Intimidate Anyone | 69 | |
Wine Retailers, Large and Small | 70 | |
Choosing the Right Wine Merchant | 74 | |
Strategies for Wine Shopping | 76 | |
Chapter 7 | Navigating a Restaurant Wine List | 81 |
The Restaurant Wine Experience | 81 | |
How Wine Is Sold in Restaurants | 82 | |
How to Scope Out a Wine List | 85 | |
How to Ask for Advice | 90 | |
How to Ace the Wine Presentation Ritual | 91 | |
Restaurant Wining Tips | 94 | |
Chapter 8 | Everything You Need to Know about Serving and Using Wine | 97 |
Getting the Cork Out | 97 | |
A Special Case: Opening Champagne and Sparkling Wine | 104 | |
Does Wine Really Breathe? | 105 | |
Does the Glass Really Matter? | 108 | |
Serving Wine Not Too Warm, Not Too Cold | 112 | |
Storing Leftover Wine | 114 | |
Entertaining with Wine | 115 | |
Chapter 9 | Judging a Wine by Its Label | 119 |
The Wine Label and What It Tells You | 119 | |
Part III | Around the World of Wine | 129 |
Chapter 10 | Doing France | 131 |
The French Model | 131 | |
France's Wine Regions | 134 | |
Bordeaux: The Incomparable | 135 | |
Burgundy: The Other Great French Wine | 145 | |
The Hearty Rhones of the Valley | 161 | |
The Loire Valley: White Wine Heaven | 164 | |
Alsace Wines: French, Not German | 166 | |
The South and Southwest | 167 | |
Other French Wine Regions | 169 | |
Chapter 11 | Italy, the Heartland of Vino | 171 |
The Vineyard of Europe | 171 | |
Reds Reign in Piedmont | 175 | |
Tuscany the Beautiful | 179 | |
A Cornucopia of Northeastern Wines | 184 | |
Snapshots from the Rest of Italy | 187 | |
Chapter 12 | Elsewhere in Europe | 189 |
Intriguing Wines from Old Spain | 190 | |
Portugal: More Than Just Port | 196 | |
Germany: Europe's Individualist | 198 | |
Switzerland: Stay-at-Home Wines | 204 | |
Austria's Exciting Whites (and Reds) | 205 | |
The Re-emergence of Hungary | 206 | |
Greece's Ancient (and Modern) Treasures | 208 | |
Chapter 13 | The Brave New World of Wine | 211 |
Australian Wine Power | 213 | |
The Rise of New Zealand | 217 | |
The Old and the New of Chile | 218 | |
Argentina, a Major Player | 220 | |
New Hope in South Africa | 222 | |
Chapter 14 | America, America | 225 |
The New World of American Wine | 225 | |
California, USA | 227 | |
Napa Valley: As Tiny as It Is Famous | 230 | |
Down-to-Earth in Sonoma | 235 | |
Mendocino and Lake Counties | 238 | |
San Francisco Bay Area | 239 | |
Santa Cruz Mountains | 240 | |
Down in Old Monterey | 241 | |
Thar's Wine in Them There Foothills | 242 | |
San Luis Obispo: Mountain Meets Maritime | 243 | |
Santa Barbara, California Paradise | 244 | |
Elsewhere in California | 245 | |
Oregon, A Tale of Two Pinots | 246 | |
Wine on the Desert: Washington State | 249 | |
The Empire State | 252 | |
Oh, Canada | 254 | |
Chapter 15 | Bubbling Beauties | 257 |
All That Glitters Is Not Champagne | 258 | |
Sparkling Wine Styles | 259 | |
How Sparkling Wine Happens | 261 | |
Champagne and Its Magic Wines | 264 | |
Other Sparkling Wines | 271 | |
Serving Champagne and Sparkling Wines | 275 | |
Chapter 16 | Wine Roads Less Traveled: Fortified and Dessert Wines | 279 |
Timing Is Everything | 279 | |
Sherry: A Misunderstood Wine | 280 | |
Marsala, Vin Santo, and the Gang | 287 | |
Port: The Glory of Portugal | 287 | |
Madeira, M'dear | 292 | |
Sauternes and the Nobly Rotten Wines | 294 | |
Part IV | When You've Caught the Buy | 299 |
Chapter 17 | Insider's Guide to Wine Buying | 301 |
Wines That Play Hard to Get | 301 | |
Playing Hardball | 302 | |
Chapter 18 | You Never Graduate from Wine School | 311 |
Back to the Classroom | 311 | |
Armchair Travel | 317 | |
Chapter 19 | Describing and Rating Wine | 325 |
Words Cannot Describe | 325 | |
When It's Your Turn to Speak | 327 | |
Rating Wine Quality | 330 | |
Chapter 20 | Marrying Wine with Food | 333 |
Matchmaker, Matchmaker | 333 | |
Chapter 21 | To Have and To Hold--or To Sell | 339 |
Which Kind of Wine Buyer Are You? | 339 | |
Strategies for Collectors Great and Small | 342 | |
Organization Is Next to Peace of Mind | 345 | |
A Healthy Environment for Your Wines | 346 | |
Investment Wines | 351 | |
Selling Your Wine | 353 | |
Part V | The Part of Tens | 355 |
Chapter 22 | Answers to Ten Common Questions about Wine | 357 |
What's a good wine? | 357 | |
When should I drink this wine? | 357 | |
Is wine fattening? | 358 | |
What grape variety is this wine made from? | 358 | |
Which vintage should I buy? | 359 | |
Are there any wines without sulfites? | 359 | |
Are there any organic wines? | 360 | |
What's new oak? | 360 | |
What is a wine expert? | 361 | |
How do I know when to drink the special older wines I've been keeping? | 361 | |
Do old wines require special handling? | 362 | |
Chapter 23 | Ten Wine Myths Demystified | 363 |
Wine is for experts | 363 | |
Wine has to be expensive to be good | 363 | |
Imported wines are better | 364 | |
White wine with fish, red with meat | 364 | |
Numbers don't lie | 365 | |
Vintages always matter/vintages don't matter | 365 | |
Wine authorities are experts | 366 | |
Old wines are good wines | 366 | |
Great wines are supposed to taste bad when they're young | 366 | |
Champagnes don't age | 367 | |
Part VI | Appendixes | 369 |
Appendix A | Pronunciation Guide to Wine Terms | 371 |
Appendix B | Glossary of Wine Terms | 375 |
Appendix C | Vintage Wine Chart: 1982-2001 | 383 |
Index | 387 |
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