Simple Wine Pairings with Seasonal Menus
by Frank McClelland and Christie Matheson
American wine consumption is on the rise, and interest in learning how to pair wines with food is at an all-time high. What better way to learn the basics than by pairing expertly recommended wines with delectable dishes from one of the nation’s most highly acclaimed restaurateurs? Wine Mondays, by Frank McClelland and Christie Matheson, features 130 recipes—including Porcini Ravioli with Pea Pesto, Pan-Roasted Black Bass with Shrimp Flan and Stir-Fried Shiitakes, Warm Leeks with Goat Cheese and Spring Herb Vinaigrette, and Chocolate Hazelnut Tortes—organized into four-course pairing menus by season, with accompanying wine notes and suggestions. All of the recipes come from the popular Wine Mondays program at McClelland’s Boston restaurant L’Espalier—a weekly event created to make food and wine pairing accessible, fun, and affordable. Likewise, the information in Wine Mondays is informative without being overwhelming, and two beautiful full-color photo inserts show that these delicious meals look as good as they taste.
Wine Mondays is available wherever fine books are sold, including booksellers in the Boston area such as Porter Square Books, Brookline Booksmith, The Harvard Bookstore, New England Mobile Bookfair, and Charlesbank Booksellers, as well as locations of Barnes & Noble and Borders. It is available online from retailers such as Amazon and Jessica's Biscuit, and it is sold at our L’Espalier and Sel de la Terre locations.
More Than 150 Recipes Steeped in Tradition from Around the World
by Cynthia Gold and Lise Stern
This cutting-edge tome on one of the world’s oldest ingredients and most popular beverages will be an invaluable tool for both home and professional cooks. Gold and Stern offer new ways of looking at tea: the leaves with a history stretching thousands of years is now a secret weapon in the culinary arsenal.
Tea in its many forms has been around for thousands of years, and is a burgeoning industry in many countries as the demand for specialty leaves grows. Read all about the picking and drying techniques virtually unchanged for centuries, popular growing regions in the world, and the storied past of trading.
Culinary Tea has all this, plus more than 100 recipes using everything from garden-variety black teas to exclusive fresh tea leaves and an in-depth treatment of tea cocktails. The book will include classics, such as the centuries-old Chinese Tea-Smoked Duck and Thousand-Year Old Eggs, as well as recipes the authors have developed and collected, such as Smoked Tea-Brined Capon and Assam Shortbread.