Wines of Spain
Author: Julian Jeffs
The most in-depth guide available to the exceptional wines of Spain.
Spain produces some of the finest wines in the world, yet twenty years ago it was known internationally only for sherry and rioja. Today, however, world-class wines are produced in Costers del Segre, Navarra, Peneds, Priorato, Ribera del Duero, and Somontano, to name just a few areas that are covered in this comprehensive book.
Julian Jeffs, one of Europe's foremost writers on wine, traveled all over Spain looking for fine vineyards in remote places. He sought out and evaluated the many varieties as he also researched modern Spain's impressive methods of vinification, which have helped Spanish wines progress in just a generation from being little known and poorly regarded to becoming recognized as among the world's best.
Ranging from the wines of Catalonia (such as Ampurdn- Costa Brava) to the varieties of southeastern Spain (such as Valencia and Jumilla) to the wines of the Canary Islands, this is the one book on Spanish wine for both the novice and the expert.
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Firehouse Food: Cooking with San Francisco's Firefighters
Author: George Doles
Firefighters are famous for their food and it s no wonder since they cook their own meals seven days a week. All that practice, not to mention the peer pressure, makes for some of the best recipes in town, especially when that town is a culinary mecca like San Francisco. Firehouse Food introduces firehouse life, its brave denizens, and more than 100 of their best recipes. We meet greenhorns and veterans, retirees and local characters, all the while enjoying terrific meals designed to cook up easy and satisfy the whole crew. The recipes reflect the diversity of the San Francisco Fire Department personnel themselves-Latin-American, Asian, African, Italian, Irish, Eastern European-with a melting pot of delectable flavors. From barbecue by the experts to a Pineapple Upside Down Cake just like mom s, these dishes are forgiving enough for anyone to try, and generous enough for everyone to enjoy. With color photographs of meals, downtime, cookery in action, and of course the food itself, Firehouse Food illustrates the daily routine that turns a firehouse into a family.
Publishers Weekly
San Francisco firefighter and chef Chase Wilson wittily sums up her feelings about cooking for her fellow firefighters: "It's putting dinner on the table for 14 that gets my adrenaline going." And with that, authors Dolese (food writer and cookbook photos stylist) and Siegelman (cookbook writer) present meals that can be prepared for either army or family. These recipes, which often reflect the flavor of San Francisco, are as simple as Coleslaw with Pineapple and Dried Cherries (from Marty Verhaeg, Engine 13) or as time-consuming as Pork Mole, which can be prepared two days ahead of time (from Theresa Wolowic, Engine 32). The flavor-intense Villa Gumbo requires a roux and is served by Rich Gibson, whose Station 37, founded in 1915, ranks as one of the oldest. Desserts such as Warm Swiss Almond Apple Cake (from Lt. Richard Busalacchi, Truck 19) round out the recipes. From beginning to end, this accessible cookbook presents an enthusiastic, adrenaline-infused tone perfect for homecooks of any level. (July) Copyright 2003 Reed Business Information.
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