Kamis, 29 Desember 2011

[Y553.Ebook] PDF Download This Calls for a Drink!: The Best Wines and Beers to Pair with Every Situation, by Diane McMartin

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This Calls for a Drink!: The Best Wines and Beers to Pair with Every Situation, by Diane McMartin

What wine goes with your life?

Any decent wine book can tell you what to drink with a grilled steak. But what’s the best wine to pair with a blind date? For watching the Oscars? For a big birthday? Written by Diane McMartin, this inspired drinking guide matches wines and beers to the significant—and not so significant—events in life.

Binge-watching Buffy the Vampire Slayer? Try a Riesling—refreshing but with depth. Dumped a jerk? Celebrate with a sparkling rosé. Here are hundreds of unexpected recommendations delivered in a voice that is fresh, hip, full of attitude, and as solidly informative as it is entertaining. It’s everything you need to know to drink like an adult, even if you don’t always behave like one.
 

  • Sales Rank: #239090 in Books
  • Published on: 2016-06-14
  • Original language: English
  • Number of items: 1
  • Dimensions: 8.00" h x .90" w x 6.20" l, .0 pounds
  • Binding: Hardcover
  • 272 pages

Review
“McMartin provides a great public service.” -Bon Appetit.com

“The perfect guide for social 20 somethings.” -Chicago Tribune

 

About the Author
DIANE McMARTIN is a Certified Sommelier and graduate of the Culinary Institute of America’s Accelerated Wine and Beverage Certificate Program. She also works in wine retail as a buyer, consultant, and teacher, helping customers wade through the endless sea of bad Chardonnay in the world.

Excerpt. © Reprinted by permission. All rights reserved.
Introduction

    When you’re the person who knows about wine among your friends and family,
you’re asked a lot of questions: What should I order on a date? How do I choose wine for my
wedding? What goes with meat loaf?
    A couple of years ago, I arrived home to find my roommate sprawled on the couch looking miserable.
    “What’s wrong?” I asked.
    “I got dumped. Again.” I headed to the freezer to look for ice cream. “What wine goes with a bad breakup?” she moaned.
    That day, the answer turned out to be cheap rosé, because that’s what I had, but from then on, I began thinking about pairing wine and beer with situations and feelings, rather than just sauces and salads.
    Food & Wine has you covered for that heritage pork roast with the price tag that made you wince at the register at Whole Foods, but what about the blind date you’re dreading and anticipating in equal measure? And what should you sip while Google-stalking your high school crushes? You definitely need an adult beverage for that. Inspired by my roommate’s dilemma, I started writing columns for The Hairpin that paired wine and other beverages with situations ranging from first dates to road trips, and readers responded to them in
a way I never expected. I realized that people really need a way to talk about wine and beer that reflects how we live now. No one’s coming home after a long day at work and making a complicated poached fish and beurre blanc and pairing it with the perfect Chablis. We’re drinking while camping, or celebrating getting promoted with our friends, or solo-sipping on the couch while watching trashy television and eating greasy Thai food, or attempting home hair color in a really ugly bathrobe.
    In this book, I hope to give you some inspiration and helpful information, but mostly I want to give you the freedom to have fun with what you’re drinking. On a similar note, this is the kind of book you can dip into at any point, depending on your interests at that moment. No need to start right at the beginning and dutifully take notes—if you’re drinking for fun and enjoyment, there’s no need to be slavish about it. If you want a little information on how to taste beer and wine or what the heck kind of glassware to buy, start with “The Basics.” But feel free to skip to the relevant chapters to figure out what to order on your date with that promising, but maybe slightly too bro-y guy from Tinder (page 38) or what to drink when you’ve finally finished your Ph.D. (page 94).
    While these pairings are all meant to be fun and lighthearted—I mean, really, you don’t need a drink for EVERY life situation; sometimes what you need is to drink some herbal tea, call your mom, and go to bed at a reasonable hour—I didn’t want to leave you wondering what the hell hops actually are,  or what wine critics are talking about when they call Chardonnay “buttery.”
    So, I’ve included sidebars, along with a few longer essays, to help you navigate the often overwhelming world of wine and beer.
For each situation, I recommend a style of wine or beer, then one to three producers or brands that I consider good examples of that style. But here’s a little advice about those specific examples: Don’t get too hung up on them. Because the end of Prohibition left alcohol regulation up to the individual states, there is a huge  amount of variation when it comes to what’s available in each local market in this country. I recommend certain producers and brands that I love, but they may not be available where you are. We’ll get more indepth on buying wine and beer on page 6, but I actually don’t recommend spending a lot of time hunting down a specific name I mention and ordering it blind from some store you find on the Internet that happens to carry it. Find a store that sells beer and/or wine where you feel comfortable, and if you can’t find what I’ve recommended, ask if they can show you something similar. Say you’re looking for the Guy Larmandier Blanc de Blancs Champagne that I recommend on page 81. A good retail assistant, even if she’s never had that Champagne, will be able to pull the salient details from the name and description and find you a sparkler in a similar style. Who knows, it might be even better than what I recommended!
    There is so much wine and beer out there, I can’t even come close to tasting it all, and that’s part of the fun. I hope these pairings make you laugh, inspire you to try something new, and maybe take the sting out of that breakup.

Cheers,
Diane McMartin

Most helpful customer reviews

2 of 2 people found the following review helpful.
A quirky, hilarious, and most of all useful guide to wine and beer.
By Andy J.
Diane McMartin’s book is hilarious, quirky, and most of all useful. She covers the basics about wine-tasting, making something that is often daunting and overwhelming into something accessible and approachable. Her recommendations are sensible for just about any occasion, and she provides a fair amount of detail about types of grapes and wines for those interested in delving deeper into certain topics. This book is great both for yourself as well as a gift for your friend or family member who loves to partake in wine and/or beer.

1 of 1 people found the following review helpful.
I really enjoyed this book
By Kyle Robertson
I really enjoyed this book. It isn't simply a bout pairing wine and beer with different foods; rather it is about pairing wine and beer with different situations and feelings that practically everyone can relate to. The author, Diane McMartin, is very funny and witty, and she speaks her mind honestly on the subjects presented. She can come across as being crude and abrasive, but overall she is not derogatory or offensive. The author is obviously knowledgeable on the subject, and she has a way of putting "fancy" terms and phrases into simpler words that anyone can understand.

The first part of the book, called "The Basics", can be very helpful to beginners and novices alike. It helps you navigate tasting and buying wine and beer, and provides a quick, yet comprehensive, primer on reading wine labels from different regions and varieties. There is also a great section about glassware, containers, and tools of the trade. Another interesting section deals with the cultural taboo of screwcaps vs. corks.

The rest of the book goes into detail regarding pairing wine and beer with various life situations, emotions, and achievements. Some examples include having kids, dating, heartbreak, girl's nights, getting older, holidays, entertainment, weddings, and work. Throughout the book there are different informative sections to help increase your knowledge of wine and beer, including fun recipes to try at home, wine through the decades, boxed wine, yeast and hops, shandies, hangovers, aging, vintage, drinking and dieting, and drinking and dining. There are also humorous illustrations that fit the context in the book. The "Know Your Grapes" sections profile different grapes by region, flavors, perfect pairings, and examples to try. Likewise, the "Know Your Styles" sections profile different styles of beer and wine. At the end of the book there is a very helpful glossary of terms used in the beer and wine world, and a list of online resources you might find helpful.

Overall this book is hilarious and fun to read, but still very informative and serious about teaching you all you need to know about pairing wine and beer with different situations and emotions. I would recommend this book to all beer and wine enthusiasts, although the book deals more with wine than beer. There are better books on the market that are dedicated to the world of beer specifically if that is what you are looking for. I received this as a free ARC from Workman Publishing Company on Netgalley in exchange for an honest review.

1 of 1 people found the following review helpful.
Charming and informative
By sarah c
I am as guilty as anyone else of shopping at the major chain store for my booze, choosing the second-least expensive wine on the menu, and buying based on whether I know the name or like the picture on the label. But I also love cleverly written books and I love learning things-this book delivers on both counts. Clearly written by someone who enjoys a good drink and also enjoys learning and teaching about wine, it presents information in an accessible, personable manner, as if the author is your friend who just happens to know a lot about the perfect drink for most situations.

She puts great little sidebars about wine regions and styles of wine that make you feel like you too could "get it" and order/buy wine knowledgeably. She also talks about beer and mixed drinks-it's very well-rounded. I am going to reread the sidebars next time I head out to a fancy dinner so I can make a smarter drink decision.

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Rabu, 28 Desember 2011

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  • Sales Rank: #7603298 in Books
  • Published on: 2014-12-13
  • Original language: English
  • Dimensions: 5.83" h x 1.10" w x 4.88" l, .53 pounds
  • Binding: Spiral-bound

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0 of 0 people found the following review helpful.
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By Guru Koshie
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  • Sales Rank: #935120 in Books
  • Published on: 2013-10-23
  • Original language: English
  • Number of items: 1
  • Dimensions: 7.00" h x .10" w x 5.00" l, .5 pounds
  • Binding: Misc. Supplies

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  • Sales Rank: #4905 in Books
  • Published on: 2015-05-05
  • Released on: 2015-05-05
  • Original language: English
  • Number of items: 1
  • Dimensions: 8.26" h x 2.73" w x 5.27" l, .0 pounds
  • Binding: Paperback
  • 1056 pages

From the Back Cover

35 girls have been chosen to complete in The Selection. Only 1 can win the crown.

About the Author

Kiera Cass is the #1 New York Times bestselling author of the Selection series and The Siren. She is a graduate of Radford University and currently lives in Christiansburg, Virginia, with her family.  You can learn more about Kiera’s books, videos, and love of cake online at www.kieracass.com.

Most helpful customer reviews

15 of 15 people found the following review helpful.
Great YA trilogy!
By Holly
Okay, so I admit it. I am a grown woman who likes to read YA fiction. And, I have to say... BRAVO to this trilogy! I was wrapped into it from the first page.

The main character, America, shows gumption and isn't your typical heroine who falls in love with a typical Prince. There weren't too many twists and turns in this book, but it was a great read if you are looking for something that isn't too time-consuming or anything you need to digest and ponder. It's a light read!

The storyline is predictable, but it's YA. It's decent and it's good. Plus, it's really wholesome. You don't have to worry about anything in here to negatively influence a young girl.

Great book!

5 of 5 people found the following review helpful.
Great series but should be read in a particualar order with companion book.
By Amy Nicole Showers
The series is great but you have to read it in a particular order with the companion book Happily Ever After. Please look below for that because two of the stories from Happily Ever After should be read before The Selection. The second could be read before or after depending upon the reader.

The Queen (Happily Ever After Companion Book)
The Prince (Happily Ever After Companion Book)
The Selection
The Elite
The Guard (Happily Ever After Companion Book)
The Favorite (Happily Ever After Companion Book) Pt 1 This takes place before The One
The One
The Favorite (Happily Ever After Companion Book) Pt 2 This takes place during the book The One so better to read after this book is done.
Scenes From Celeste (Happily Ever After Companion Book)
The Maid (Happily Ever After Companion Book)
After the One (the Epilogue) (Happily Ever After Companion Book)
Where are they Now? (Happily Ever After Companion Book)
The Heir
The Crown

0 of 0 people found the following review helpful.
Love Love Love
By Kayley
Love Love Love, this series! I am not one for mean girls, and I was afraid this was just going to be a lot of hair pulling and name calling, which don't get me wrong, there is some, but this is so much more than that. It's almost exactly like the Bachelorette if the Bachelor was a Prince and the country was a mess, but someone is trying to fix that.

The box set is perfect! Don't forget there is a 4th and 5th that follow a different story, but connect to this story, and there are novellas.

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Selasa, 13 Desember 2011

[D417.Ebook] Ebook Free Cooking by Hand, by Paul Bertolli

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Cooking by Hand, by Paul Bertolli

Cooking by Hand, by Paul Bertolli



Cooking by Hand, by Paul Bertolli

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Cooking by Hand, by Paul Bertolli

One of the most respected chefs in the country, Paul Bertolli earns glowing praise for the food at California’s renowned Oliveto restaurant. Now he shares his most personal thoughts about cooking in his long-awaited book, Cooking by Hand. In this groundbreaking collection of essays and recipes, Bertolli evocatively explores the philosophy behind the food that Molly O’Neill of the New York Times described as “deceptively simple, [with] favors clean, deep, and layered more profusely than a mille-feuille.”

From “Twelve Ways of Looking at Tomatoes” to Italian salumi in “The Whole Hog,” Bertolli explores his favorite foods with the vividness of a natural writer and the instincts of a superlative chef. Scattered throughout are more than 140 recipes remarkable for their clarity, simplicity, and seductive appeal, from Salad of Bitter Greens, Walnuts, Tesa, and Parmigiano and Chilled Shellfish with Salsa Verde to Short Ribs Agrodolce and Tagliolini Pasta with Crab. Unforgettable desserts, such as Semifreddo of Peaches and Mascarpone and Hazelnut Meringata with Chocolate and Espresso Sauce, round out a collection that’s destined to become required reading for any food lover.

Rich with the remarkable food memories that inspire him, from the taste of ripe Santa Rosa plums and the aroma of dried porcini mushrooms in his mother’s ragu to eating grilled bistecca alla Fiorentina on a foggy late autumn day in Chianti, Cooking by Hand will ignite a passion within you to become more creatively involved in the food you cook.

  • Sales Rank: #301141 in Books
  • Brand: Brand: Clarkson Potter
  • Published on: 2003-08-19
  • Released on: 2003-08-19
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.22" h x .98" w x 8.30" l, 2.05 pounds
  • Binding: Hardcover
  • 288 pages
Features
  • Used Book in Good Condition

From Publishers Weekly
Bertolli (Chez Panisse Cooking), former chef at Chez Panisse and now chef and co-owner of Oliveto restaurant in Oakland, Calif., persuasively encourages cooks to understand ingredient essentials and to appreciate the open-ended joy of learning and discovery. With stimulating essays on everything from gathering wild mushrooms and types of pasta flour to a 14-page section on the wonders of balsamic vinegar, Bertolli is nothing less than a pied piper for the Italian kitchen. Irresistibly, he explains how to replicate his restaurant's take on the Bloody Mary by using fresh tomatoes, how to prepare Risotto of Leeks with Balsamico and how to plan a menu by choosing dessert first, thus ensuring that it is a fitting conclusion for preceding courses. Atypically arranged in thematic sections-"Twelve Ways of Looking at a Tomato," "Bottom-Up Cooking," "The Whole Hog"-this volume is seductive, both in voice and because some of the 120-plus recipes, such as the one for Saltimbocca of Chicken, are so conversationally presented as to be narratives rather than precise lists of components and directions. When Bertolli extols the virtues of a home extruder machine for making fresh macaroni or supplies an illustrated seven-page procedure for curing prosciutto at home, he often gives the home cook a process to marvel at rather than aspire to. But even then, his enthusiasm for the result is infectious. This is an absorbing effort throughout.
Copyright 2003 Reed Business Information, Inc.

From Booklist
Dedicated chefs recognize that every ingredient is unique and that the flavors and textures of a finished dish rely on each component's fundamental excellence. Not only is season important to harvesting the best but geography is critical, too. Paul Bertolli's Oliveto Restaurant in Oakland, California, makes use of the best of local produce of land and of sea. Cooking by Hand summarizes his approach. Not content with commercial dried pasta, Bertolli takes pages and pages of text to explain the significance of flours and how their milling affects the finished product. He elaborates how different grains such as spelt and farro produce different pastas. The sauces he offers are classics: Amatriciana, rabbit, truffles, butter and sage, and arrabbiata. His recipe for basic ragu consumes paragraphs. Bertolli serves up a definitive approach to hog butchering and sausage making, offering recipes for cotechino sausage and formulas for curing pork products. The serious Italian cook will revel in Bertolli's detailed approach. Mark Knoblauch
Copyright © American Library Association. All rights reserved

From the Inside Flap
One of the most respected chefs in the country, Paul Bertolli earns glowing praise for the food at California's renowned Oliveto restaurant. Now he shares his most personal thoughts about cooking in his long-awaited book, Cooking by Hand. In this groundbreaking collection of essays and recipes, Bertolli evocatively explores the philosophy behind the food that Molly O'Neill of the "New York Times described as "deceptively simple, [with] favors clean, deep, and layered more profusely than a mille-feuille."
From "Twelve Ways of Looking at Tomatoes" to Italian salumi in "The Whole Hog," Bertolli explores his favorite foods with the vividness of a natural writer and the instincts of a superlative chef. Scattered throughout are more than 140 recipes remarkable for their clarity, simplicity, and seductive appeal, from Salad of Bitter Greens, Walnuts, Tesa, and Parmigiano and Chilled Shellfish with Salsa Verde to Short Ribs Agrodolce and Tagliolini Pasta with Crab. Unforgettable desserts, such as Semifreddo of Peaches and Mascarpone and Hazelnut Meringata with Chocolate and Espresso Sauce, round out a collection that's destined to become required reading for any food lover.
Rich with the remarkable food memories that inspire him, from the taste of ripe Santa Rosa plums and the aroma of dried porcini mushrooms in his mother's ragu to eating grilled bistecca alla Fiorentina on a foggy late autumn day in Chianti, Cooking by Hand will ignite a passion within you to become more creatively involved in the food you cook.

Most helpful customer reviews

61 of 61 people found the following review helpful.
Farmhouse cooking raised to high art
By J. V. Lewis
There are many cookbooks out there that treat food as secondary. Their first concerns are time [Rachel Ray's focus on 30 minute recipes], waistlines [a new diet cookbok every day], money [cooking on a budget], impressing the neighbors [cooking quick, vapid, and flashy tray-foods], etc. It's remarkable, even in our food-neurotic culture, that so few cookbooks deal first and last with FOOD. Paul Bertolli's Cooking by Hand isn't just focused on food, it is passionately, single-mindedly, worshipfully, crazily in love with food and with ingredients, and with food's ability to draw friends and family together. This lusty focus generated a book like no other. In it, Bertolli efuses about tomatoes, engages in much hearty gesticulating about pork trimmings, goes on for seven pages about home prosciutto-making, writes a tear-jerking letter to his infant son about balsamic vinegar, and philosophizes at some length about terroir as a metaphor for human development. And, somehow, he pulls it off. His enthusiasm is infectious. My overwhelming sense of Paul Bertolli after reading this book [and cooking from it] is that he is totally, profoundly, madly in the thrall of good food. He makes other chefs look tepid or undercommitted. I'd probably have a hard time working for him, in the face of such over-riding passion every day, but I will be travelling 1,000 miles to his restaurant this fall because he's ignited in me a hunger that eschews caution.

I am happy to report that the recipes stand up to all the heavy breathing. The conserva of tomatoes has revolutionized my sauce-making. The illuminating instructions for sugo have caused some very quiet, almost prayerful pasta courses at my table. The Bitter Orange Cake with Compote of Blood Oranges is one of those foods that will end a meal in such a way that you will feel haunted for weeks until you get it in your mouth again.

I highly recommend this book, both as cookbook and as a gospel.

5 of 5 people found the following review helpful.
This book is so good it's been stolen from me twice!
By M. Stanley
I have this book in my library here at the restaurant and twice over the past two years it has been stolen just before the chef/thief was fired. Odd recommendation but honestly, if a book is stolen, it must be good. Out of the hundred or so food/cook related books on our shelves, this is the one that has been repeatedly pilfered. I wouldn't mind so much if I thought these guys would actually read and learn from it, which I seriously doubt since they were fired for being lazy. I remember being a college student who thought that if I owned a book it meant I knew what was in it. Wrong! Took me a while to learn I was Wrong! Now I keep Cooking By Hand locked in my office. One of these days I intend to cook my way through it. Front to back, preferably in an agriturismo in Umbria. This book makes nostalgia boil over.

2 of 2 people found the following review helpful.
Beautiful Book, Interesting Reading
By IthacaNancy
This book was inspiring to read. I don't watch much TV, so I'm not up on celebrity chefs, but the author's writing style was quite readable, beautiful, and invited one to enter the kitchen with love and respect for the ingredients, the process, oneself and the diners. The recipes are for basic foods, though I have to admit, I enjoyed reading the book, rather than making each recipe. So much of cooking at home can be repetitive and uninspired. I enjoyed the encouragement to take the whole process up a level, not by complicating gourmet cuisine, but by basic cooked-from-scratch traditional foods.

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