Sweet Wines: A Guide to the World's Best with Recipes by James Peterson

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  • ashallen on October 20, 2019

    Chicken Apricot Tagine: Delicious. The sauce in this braised chicken dish is intensely fruity and tangy yet well-balanced. I usually use organic, uncultured Turkish apricots which seem to me to have a darker, more complex flavor than sulfured apricots. The first time I made this dish, I accidentally scorched the sauce a bit while reducing it - but the extra caramel notes ended up being excellent!! We like the sauce so much that I usually double the quantities for the sauce ingredients. Mixing in a couple of cups of cooked chickpeas, particularly if there's extra sauce, also works really well. [Cross-post for Splendid Soups/ Sweet Wine.]

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  • ISBN 10 1584792558
  • ISBN 13 9781584792550
  • Published Oct 28 2002
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

A burgeoning interest in sweet wines of all types has created a new market of wine and food lovers interested in learning as much as they can about this under-appreciated category. In this new book from best-selling cookbook author James Peterson, more than 60 wines from around the world are presented - from the fabled Sauternes and Barsacs of France to the crisp Mosel Auslesen of Germany to the rich ports and sherries of Portugal and Spain. Peterson describes how each wine is made, how it should be served, and what it tastes like. In addition, 50 recipes for hors d'oeuvres, appetizers, entrees, and desserts are paired with the wines they most perfectly complement. The book features dozens of helpful sidebars on topics such as organizing a sweet wine tasting, decanting sweet wines, and how to read a German wine label. A wine vocabulary and a description of the most important grapes are also included.

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