Gourmet Food Books

Good Gourmet Food Books for Wine Lovers

If you love wine, chances are pretty good that you have a thing for food as well.  Be it French cuisine, Italian cuisine, fine cheeses, savory appetizers, or rich desserts, there is a gourmet in the heart of every wine enthusiast.  While there are literally thousands of cookbooks collecting dust on book shelves the world over, the books noted below are gourmet food books with a twist. Each perhaps unique enough in style to merit a place on the bookshelf in the study rather than the drawer underneath the microwave.

Paula Lambert, author of The Cheese Lover's Cookbook and Guide, is sort of the Robert Parker of cheese.  Her book is a must have for cheese lovers. It contains descriptions of a hundred cheeses organized by taste, texture, country of origin, and type of milk used to make them.  The book is an indispensable resource on buying, storing, cooking, and serving cheese.

The Ultimate Ice Cream Book, by Bruce Weinstein, puts Ben & Jerry's to shame in terms of unique concoctions.  Over 500 recipes and all about ice cream of all kinds and variations. 

What Einstein Told His Cook: Kitchen Science Explained, by Robert Wolke, takes a chemists approach to explain what really happens in the kitchen. Wolke debunks age old myths and provides enough interesting commentary to spark an entire evenings worth of light conversation.     

Dip It! Great Party Food to Spread, Spoon, and Scoop by Rick Rodgers

Next time you party, try a dip. Or two. Or three. Rick Rodgers, renowned cooking teacher and cookbook author shares 95 of his favorite dip recipes in his new book, Dip It!

Giada's Family Dinners by Giada De Laurentiis

In her New York Times bestseller Everyday Italian, Giada De Laurentiis introduced us to the simple, fresh flavors of her native Italian cuisine. Now, America's favorite Italian cook is back with a new batch of simple, delicious recipes geared toward family meals—Italian style.

Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication - Jean-Georges Vongerichten. Mark Bittman

What happens when a four-star chef and a culinary minimalist decide to join forces to create something different? They invent a new style that adapts to every occasion and every level of cooking expertise. Simple to Spectacular introduces a unique concept developed by one of the world's top chefs, Jean-Georges Vongerichten, and Mark Bittman, author of How to Cook Everything and the New York Times's hugely popular column "The Minimalist." Ever since their award-winning collaboration on Jean-Georges: Cooking at Home with a Four-Star Chef, the acclaimed duo has been cooking up a repertoire of new dishes that can be prepared in any of five progressively sophisticated ways.

The Cheese Course by Janet Fletcher

Nothing complements a good meal with friends like a rustic oak table laden with an exquisite selection of fine cheeses: a grape leaf-lined platter of ricotta with honey, red pears, and roasted chestnuts, or a decorative Spanish tile topped with sheep's milk cheeses, toasted almonds, and oven-dried tomatoes, or a simple Italian salad of crostini dripping with melted fontina and white truffle oil. The elegant tradition of the after-dinner cheese course is rapidly gaining popularity as a part of home entertaining.

What Einstein Told His Cook: Kitchen Science Explained by Robert L. Wolke

Einstein's cook was lucky. But you, too, can have a scientist in your kitchen: Robert L. Wolke. Does the alcohol really boil off when we cook with wine? Are smoked foods raw or cooked? Are green potatoes poisonous? With the reliability that only a scientist can provide,

Joanne Weir's More Cooking in the Wine Country by Joanne Weir, Penina (Photographer)

"Somehow, we all must eat. we can make indifferent meals, with little connection to where the food comes from. Or we can make meals that are cooked in harmony with the earth and with the seasons, and which are a recurring source of renewal, satisfaction, and celebration. The wine country just seems to require this kind of cooking, and that is part of why I love it." - From the Foreword

The Tra Vigne Cookbook: Seasons in the California Wine Country

Michael Chiarello, Penelope Wisner (Contributor), Karl Petzke (Photographer)

Description
From The Publisher:
People the world over come to California's wine country for a taste of the good life. They find it in abundance at Napa Valley's celebrated Tra Vigne restaurant (the name is Italian or "among the vines"), where an enchanting vineyard setting and chef Michael Chiarello's robust Italian dishes make for an unforgettable dining experience. Now, Chiarello takes readers behind the scenes at the restaurant, sharing recipes and reminiscences inspired by his years at Tra Vigne and the good Italian cooking of his family. Season by Season at Tra Vigne celebrates the natural beauty and abundance of the Napa Valley with a passionate gastronomic journey through the changing seasons. In addition to seasonal delights like roasted asparagus, lemon-braised artichokes, and pumpkin polenta, home cooks will discover the secrets for Tra Vigne classics such as herb gnocchi with braised lamb shanks and wild mushrooms, crunchy fritto misto with tomato vinegar, rich and crumbly Italian holiday cookies, and a decadent chocolate tiramis. With lush photographs and a strikingly contemporary design, Season by Season at Tra Vigne is a must-have cookbook this fall.

The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, and More

Bruce Weinstein

Description
From The Publisher:
The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts -- but after acquainting yourself with this book's hundreds of tempting concoctions, you'll want to use it every day of the year. With over 500 recipes, author Bruce Weinstein has put together the most comprehensive cookbook of its kind, covering just about every conceivable flavor of ice cream, sorbet, and granita; dozens of different recipes for shakes, malts, and other cold drinks; how to make your own ice cream cones; and toppings galore.

If you ever worried that you might not get full use out of your ice-cream maker, cast your doubts aside. Ice cream recipes feature such unusual flavors as lavender, chestnut, rhubarb, and Earl Grey tea. Even Weinstein's vanilla ice cream is anything but plain, with variations like Vanilla Crunch, Vanilla Rose, and Vanilla Cracker Jack. There is also a plethora of light, refreshing recipes for sorbets and granitas, with flavors like Apple Chardonnay, Coconut, and Kiwi. Top everything off with the author's recipes forhomemade sauces. Whether it's a special event or a midnight snack, The Ultimate Ice Cream Book has what you need to make any occasion a little sweeter.

Syndicate content