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Great recipes to go with that perfect glass of wine!The first in a set of two books on wine, Vine Dining- White is a book that will appeal to those who enjoy entertaining with a good glass of wine. Vine Dining- White provides information about eight different grape varieties and provides recipes to go with these wines, bringing out the best from both. The eight grape varieties featured are Chardonnay, Gewurztraminer, Muscat, Pinot Gris, Rielsing, Sauvignon Blanc, Semillon and Viognier. A detailed introduction and ten newly created recipes accompany each grape variety. Beautiful and artistic photographs of the wine and dishes fill the book - making it a fest for the senses! Chef Emmanuel Stroobantbegan his apprenticeship at Hostellerie St. Roch, Belgium, a member of the Relais & Ch�teaux Association. From there, he was seconded to a number of Michelin establishments to train under various master chefs, including Chef Pierre Romeyer at the Pierre Romeyer Maison de Bouche, Chef Alain de Luc at the Barbizon, Chef Laurent Trignon at the La Roseraie and Chef Alain Bleys at the Chene Madame. In 1987 and 1988, he was awarded 'Best Apprentice Chef of Belgium'. Upon completing his apprenticeship, Chef Stroobant worked at various restaurants in Liege, Belgium, including Hostellerie Du Comte de Mercy and Le Bal Restaurant, before moving to work in various fine-dining establishments in Australia, Malaysia and Singapore. Chef Stroobant's passion and commitment to culinary excellence continues to be recognized. He was awarded 'Best Expatriate Executive Chef' by World Asia Media, Malaysia in 1999 and 'Chef of the Year' at the World Gourmet Summit 2002. His restaurant in Singapore, St. Pierre, for which he is Executive Chef was also awarded 'Best New Restaurant of the Year' and 'Most Innovative Menu' in 2002 by Wine &magazine, Singapore, plus 'Best New Restaurant of the Year' at the World Dine Gourmet Summit 2002.
This book explores the accounts of communal meals and the metaphorical use of food and drink language in the narrative world of the Gospel of John. It argues that the Johannine community regularly gathered for communal meals in which the food and drink on the menu would have taken on a spiritual significance far exceeding the physical sustenance. The study employs a socio-rhetorical methodology and consequently moves from text to context. It tentatively describes the texts’ influence on the formation of early Christian identity and suggests that the Johannine meal accounts provide a way to imagine the demographic composition of the community and its historical context.
Cincinnati Magazine taps into the DNA of the city, exploring shopping, dining, living, and culture and giving readers a ringside seat on the issues shaping the region.
WINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS DEBUT DRINK BOOK OF THE YEAR 2019 WINNER OF THE LOUIS ROEDERER INTERNATIONAL WINE BOOK OF THE YEAR AWARD 2018 'Wine is alive, ageing and changing, but it's also a triumph over death. These grapes should rot. Instead they ferment. What better magic potion could there be, to convey us to the past?' Impelled by a dual thirst, for wine and for knowledge, Nina Caplan follows the vine into the past, wandering from Champagne's ancient chalk to the mountains of Campania, via the crumbling Roman ruins that flank the river Rhône and the remote slopes of Priorat in Catalonia. She meets people whose character, stubbornness and sometimes, borderline craziness makes their wine great: an intrepid Englishman planting on rabbit-infested Downs, a glamorous eagle-chasing Spaniard and an Italian lawyer obsessed with reviving Falernian, legendary wine of the Romans. In the course of her travels, she drinks a lot and learns a lot: about dead conquerors and living wines, forgotten zealots and – in vino veritas, as Pliny said – about herself. In this lyrical and charming book, Nina Caplan drinks in order to remember and travels in order to understand the meaning of home. This is narrative travel writing at its best.
A cozy collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats that cherishes the fruit of every season. Celebrate the luscious fruits of every season with this stunning collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats. Summer's wild raspberries become Raspberry Pink Peppercorn Sorbet, ruby red rhubarb is roasted to adorn a pavlova, juicy apricots and berries are baked into galettes with saffron sugar, and winter's bright citrus fruits shine in Blood Orange Donuts and Tangerine Cream Pie. Yossy Arefi’s recipes showcase what's fresh and vibrant any time of year by enhancing the enticing sweetness of fruits with bold flavors like rose and orange flower water inspired by her Iranian heritage, bittersweet chocolate and cacao nibs, and whole-grain flours like rye and spelt. Accompanied by gorgeous, evocative photography, Sweeter off the Vine is a must-have for aspiring bakers and home cooks of all abilities.
Cincinnati Magazine taps into the DNA of the city, exploring shopping, dining, living, and culture and giving readers a ringside seat on the issues shaping the region.
Spizman teaches readers how to make any occasion shine in this thematically organized resource designed to make any event memorable.
Cincinnati Magazine taps into the DNA of the city, exploring shopping, dining, living, and culture and giving readers a ringside seat on the issues shaping the region.
Cincinnati Magazine taps into the DNA of the city, exploring shopping, dining, living, and culture and giving readers a ringside seat on the issues shaping the region.