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The simple art of marrying food and wine

Author: Mark Hix; Malcolm Gluck; Jason Lowe
Publisher: London : Mitchell Beazley, 2005.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

The definitive, illustrated guide to the best food and wine partnerships, from two experts on the subject. Malcolm Gluck responds by suggesting a broad selection of the most sublime wine matches and  Read more...

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Document Type: Book
All Authors / Contributors: Mark Hix; Malcolm Gluck; Jason Lowe
ISBN: 184533079X 9781845330798
OCLC Number: 60668447
Notes: Includes index.
Description: 191 pages : illustrations (chiefly color), portraits ; 26 cm
Contents: 6 Introduction; 12 Vegetables; 13 Introduction; 18 Boiled ducks egg with asparagus soldiers; 21 Catalan broad beans with chorizo; 24 Tagliolini with girolles; 27 Risotto with Perigourd truffles; 30 Butternut squash and ginger soup; 33 Roasted Jerusalem artichokes with bacon and rosemary; 36 Carrot and cumin salad; 39 Gobi bhaji; 42 Clear jellied gazpacho; 45 Slow baked tomatoes with Proscuitto; 48 Fish & Shellfish; 51 Introduction; 54 Sole Veronique; 57 Grilled sardines with tomato and coriander salad; 60 Bouillabaise; 63 Fillet of sea trout with samphire and cockles; 66 Smoked mackeral salad with poached egg; 69 Mussels mariniere; 72 Steamed prawns and scallops with ginger and spring onions; 75 Sushi and Sashimi; 78 Meat; 79 Introduction; 84 Braised pork belly with five spice and Chinese greens; 87 The ultimate hamburger; 91 Bratwurst with rosti and onion sauce; 93 Cassoulet de Toulouse; 96 Lamb baked in hey with lavender; 99 Steak tartare; 102 Grilled veal chop with Treviso and Italian onions; 105 Steak, oyster, and Guiness pie; 108 Poultry & Game; 109 Introduction; 114 Goose braised in red wine with quince and polenta; 117 Venison escalope with chestnuts and chanterelles; 120 Morning market noodles; 123 Chicken kiev; 126 Chicken Thai green curry; 129 Classic roast duck; 132 Partridge stuffed with Cotecino; 135 Braised rabbit with mustard; 136 Desserts; 137 Introduction; 142 Sussex pond pudding; 145 Wild strawberry and Champagne jelly; 148 Iced berries with hot white chocolate sauce; 151 Rhubarb tart with elderflower cream; 154 Moccachino brulee; 155 Chocolate fondue with churros; 158 Tarte a la creme; 161 Baked Alaska; 164 Cheese; 165 Introduction; 170 Baked Vacherin Mont d'Or; 173 Baked Aubergine with Buffalo Mozzarella; 176 Endive salad with Roquefort and toasted walnuts; 179 Parmesan fried zucchini; 182 Caramelised onion and goats cheese tart; 185 Glossary; 188 Index
Responsibility: [Malcolm Gluck, Mark Hix] ; photographs by Jason Lowe.

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"I suspect Gluck is the vinous version of a literary phenomenon that peaked and fell with the circulation of The Sun: the arts grad as snotty hooligan." The Independent on Sunday; "...his prose is as Read more...

 
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