Wine with Food: Pairing Notes and Recipes from the New York Times by Eric Asimov and Florence Fabricant

Search this book for Recipes »
    • Categories: Appetizers / starters; Main course; Canapés / hors d'oeuvre; French
    • Ingredients: country bread; pesto of your choice; lump crabmeat; paprika; eggs
    show
    • Categories: Cocktails / drinks (with alcohol); Spanish
    • Ingredients: apples; pears; oranges; gin; Triple Sec; manzanilla sherry; cava wine
    show
    • Categories: Cocktails / drinks (with alcohol); Spanish
    • Ingredients: Garnacha wine; oranges; limes; Spanish brandy; Triple Sec; apples; pears; cinnamon sticks; cava wine
    show
    • Categories: Pies, tarts & pastries; Appetizers / starters; Canapés / hors d'oeuvre; Vegetarian
    • Ingredients: cumin seeds; shitake mushrooms; shallots; crème fraîche; Taleggio cheese; all-purpose flour; egg yolks
    show
    • Categories: Quick / easy; Dips, spreads & salsas; Canapés / hors d'oeuvre
    • Ingredients: mortadella; mascarpone cheese; Parmigiano Reggiano cheese; nutmeg; toast rounds; pistachio nuts
    show
    • Categories: Pies, tarts & pastries; Appetizers / starters; Canapés / hors d'oeuvre
    • Ingredients: active dry yeast; buckwheat flour; all-purpose flour; red onions; fromage blanc; crème fraîche; caviar
    show
    • Categories: Cakes, small; Dessert; French
    • Ingredients: butter; sliced almonds; fleur de sel; ground almonds; confectioner's sugar; brandy; eggs
    show
    • Categories: Canapés / hors d'oeuvre
    • Ingredients: bluefish fillets; dry white wine; chives; cilantro; wasabi paste; baguette bread; flying fish caviar; grainy mustard
    show
    • Categories: Appetizers / starters
    • Ingredients: Champagne vinegar; honey; quinces; duck foie gras
    show
    • Categories: Sandwiches & burgers; Canapés / hors d'oeuvre; French
    • Ingredients: ficelle bread; black olive tapenade; anchovy fillets in oil; sweet onions; canned tuna in olive oil; tomatoes; basil
    show
    • Categories: Appetizers / starters
    • Ingredients: pink grapefruits; sherry vinegar; sushi grade fluke; radishes; chives; pink peppercorns
    show
    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: tomatoes; whole lobsters; basil; spaghetti alla chitarra pasta; chile flakes
    show
    • Categories: Main course
    • Ingredients: red bell peppers; green bell peppers; scallions; cilantro; squid; lager beer; all-purpose flour; ground cayenne pepper; tartar sauce; eggs
    show
    • Categories: Salads; Side dish
    • Ingredients: snow peas; lemon olive oil; lemons; pancetta; mint; pecorino cheese
    show
    • Categories: Soups; Appetizers / starters; Lunch; Asian
    • Ingredients: soba noodles; fish stock; ginger root; soy sauce; Thai fish sauce; oyster mushrooms; littleneck clams; mussels; shrimp; limes; cilantro; scallions; baby bok choy; chile flakes
    show
    • Categories: Pasta, doughs & sauces; Lunch; Main course; Vegetarian
    • Ingredients: zucchini; onions; pine nuts; fettuccine pasta; parsley; Grana Padano cheese
    show
    • Categories: Side dish; Vegetarian
    • Ingredients: globe artichokes; garlic; chives; panko breadcrumbs; pecorino Romano cheese; store-cupboard ingredients
    show
    • Categories: Pies, tarts & pastries; Canapés / hors d'oeuvre; Main course
    • Ingredients: all-purpose flour; ground cayenne pepper; shallots; asparagus; lump crabmeat; chervil; half and half cream; soft goat cheese; eggs
    show
    • Categories: Soups; Moroccan
    • Ingredients: ground cumin; carrots; mussels; cilantro
    show
    • Categories: Pasta, doughs & sauces; Lunch; Main course; Italian; Vegetarian
    • Ingredients: asparagus; penne pasta; pecorino cheese; tarragon; eggs
    show
    • Categories: Pies, tarts & pastries; Appetizers / starters; Canapés / hors d'oeuvre; Vegetarian
    • Ingredients: whole wheat pastry flour; scallions; parsley; goat cheese; walnuts; eggs
    show
    • Categories: Soups; Appetizers / starters; Main course
    • Ingredients: shallots; green-skinned apples; thyme sprigs; dry white wine; mussels; parsley
    show
    • Categories: Grills & BBQ; Sandwiches & burgers; Snacks; Main course; Lunch; Mexican
    • Ingredients: smoked slab bacon; jalapeño chiles; scallions; ground cumin; cherrystone clams; wheat flour tortillas; Asiago cheese; cilantro
    show
    • Categories: Main course; French
    • Ingredients: smoked slab bacon; sea scallops; leeks; green-skinned apples; smoked trout; dry Riesling wine; sauerkraut; potatoes; mussels; trout fillets; tarragon
    show
    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: sourdough bread; oregano sprigs; cherry tomatoes; spaghetti pasta; lump crab meat; arugula
    show

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0847842215
  • ISBN 13 9780847842216
  • Linked ISBNs
  • Published Apr 22 2014
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Rizzoli International Publications
  • Imprint Rizzoli International Publications

Publishers Text

Pairing wine and food can bring out the best qualities in each. But how do you hit upon the right combination? Do you fall back on the old rules: red with meat, white with fish? Or do you decide by cuisine, flavor notes, or season? The choices can be perplexing and constantly changing. Florence Fabricant and Eric Asimov have spent much of their careers grappling with this most delicious dilemma. For almost a decade Asimov has been writing The Wines of the Times columns accompanied by Fabricants' Pairings recipes. There are few hard-and-fast rules. Instead, Wine with Food offers guiding information to instill confidence so you can make your own choices. The goal is to break the mold of many traditional pairing models in the hopes of opening up new possibilities. Asimov focuses on wines of distinction and highlights certain producers to look for, without getting into specific vintages. Fabricant offers one hundred dishes, each carefully crafted to let the wine shine. They cover every course and draw from diverse global influences - Clams with Chorizo, Eggplant Croque Monsieurs, Smoked Trout Frittata, Autumn Panzanella, Duck Fried Rice, Black Cod on Wilted Radicchio, Coq au Vin Blanc, Peppers Stuffed with Oxtail, Short Ribs with Squash and Shiitakes, Osso Buco Portobello. Along the way, sidebars explore fascinating issues related to the entire experience at the table - such as sweet with savoury, the right kind of glass, and decanting. Wine with Food is both an inspiring collection of recipes and a concise guide to wine.

Other cookbooks by this author