Floyd Uncorked: A No-Nonsense Guide to French Wine by Keith Floyd and Jonathan Pedley

  • Ham in Chablis and mustard sauce (Saupiquet de jambon) (page 27)

    from Floyd Uncorked Floyd Uncorked by Keith Floyd and Jonathan Pedley

    • Categories: Sauces for meat; Main course; French
    • Ingredients: smoked ham joint; butter; shallots; button mushrooms; Chablis wine; chicken stock; Dijon mustard; grainy Dijon mustard; double cream
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  • ISBN 10 0004140982
  • ISBN 13 9780004140988
  • Published Sep 06 1999
  • Format Paperback
  • Page Count 144
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher HarperCollins Publishers
  • Imprint HarperCollins Illustrated

Publishers Text

A layman's guide to the generic wines of France -- no flamboyant, obscure descriptions, just plain talking for those -- like Floyd -- who enjoy a glass of wine. A paperback edition of the bestselling book of 1998 -- Floyd Uncorked received rave reviews*and has sold over 32,000 copies. A beginner's guide to French wine, the book looks at a variety of red, white, rose wines and champagne* with Master of Wine Jonathan Pedley adding weight to the informative side of the book. Pedley explains all about wine tasting and the differences between the various wines -- how they are made, characteristics, etc. Floyd meets the characters who reflect the lifestyle of the area, shares a joke, a meal and a few bottles of the locally produced wine. He also cooks up some delicious food, using wines of the regions. The book features locations shots of Floyd and Pedley in France and recipe shots. There are 10 recipes -- one or two for each region, 8 illustrated in colour. Locations are: Loire, Bordeaux, Anguedoc-Roussillon, Provence, Rhone, Burgundy, Alsace, Champagne

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