Dean & Deluca (Hardcover) by Morgan, Jeff
Hardcover; Published 1/1/1900; 224 Pages; ISBN 9780811832137
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When Dean & DeLuca opened their first West Coast store in St. Helena, they made a commitment to the fine wines produced in the Napa Valley and elsewhere in California. In Dean & DeLuca: A Book of Food and Wine, 75 inspired recipes are paired with carefully chosen varietal wines that celebrate the wine country's abundance of both grapes and fresh produce. Introductory chapters on the different types of wine and the reasons each go with certain foods give the reader a base on which to experiment using their own matching choices. Recipe chapters include appetizers and aperitifs to desserts and friandises--small after-meal sweets--and everything in-between. Beautiful color photos, both of the recipes and of the wine country landscape, a map showing the different wine producing regions, a quick and easy food and wine matching chart, and a glossary of both food and wine terms complete the book and make the entire package a great value. Dean & Deluca has long been a vital destination for those looking for the finest gourmet ingredients and most prestigious wines. This book shows how to put it all together for the ultimate gourmand experience.
Jeff Morgan discovered his wine roots in a roundabout way, eating and drinking his way through France and Monaco while pursuing a career as a musician. Upon his return to the U.S. he accepted an opportunity to help start up a Long Island winery, which then led to writing about wine, food and agriculture for the New York Times. Over the years he has written for Elle, New York Newsday, and Palm Beach Illustrated. He spent 7 years writing for Wine Spectator, including a stint as West Coast editor. He is now Wine Director for Dean & DeLuca, the nation's leading purveyor of specialty gourmet items and California wines, where he was responsible for launching their wine website. He lives in Napa Valley with his wife and two daughters.
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Experiment with different colors and flavors of homemade pasta- use beets, spinach, asparagus, and other vegetables to infuse color and flavor into pasta dough.