North American Pinot Noir or Cooking with the Diabetic Chef

North American Pinot Noir

Author: John Winthrop Haeger

Pinot noir, the famously elegant, sexy, and capricious red grape of Burgundy, is finally producing impressive wines in North America. Credit talented winemakers, enthusiastic restaurateurs, and consumers in search of alternatives to cabernet and zinfandel. Considered perhaps the ultimate food wine, pinot noir has an allure based on its special combination of aromas, flavors, and mouthfeel; on its legendary capacity to reflect the terroir where it is grown; and on its reputation for being hard to grow and make. This is the definitive work on pinot noir in North America. A comprehensive reference for winemakers and aficionados as well as a sourcebook for casual enthusiasts, it includes extensive historical and viticultural background on pinot noir in the New World and profiles of six dozen prominent producers in California, Oregon, British Columbia, and New York.
John Winthrop Haeger, known for his perceptive wine writing for more than fifteen years, gives contextual and comparative information about pinot noir in Burgundy and then tells the story of wine producers' early failures, frustrations, and breakthroughs in North America. He discusses plant genetics and clones, identifies the essential conditions for really good pinot, tells where the best wines are grown and made, and analyzes the factors that determine wine styles and signatures. In the second part of the book, he presents detailed producer profiles with accessibly written tasting notes on recent and mature vintages. A final section covers glassware, vintages, wine and food pairings, and other matters of interest to consumers. Maps prepared especially for this book cover all the major pinot-producing regions in NorthAmerica.

Library Journal

Hoping to re-create the legendary wines of Burgundy, France, vintners around the world have long tried to grow the finicky pinot noir grape. Until now, they have had little success. Pioneers in California, Oregon, Washington, and Canada have turned the tide by planting grapes in areas with ideal microclimates and experimenting with growing and winemaking methods. In his comprehensive work, former Wine & Spirits columnist Haeger documents the people, procedures, competitions, failures, events, and future trends that characterize this development. While many readers will appreciate the academic research and detail that make up the first half, wine connoisseurs will delight in Hager's descriptive tasting notes for dozens of selected pinot noir producers. A small section on buying, storing, and pairing pinot noir with food is also included. Libraries that passed on William Echikson's recent Noble Rot: A Bordeaux Wine Revolution because of its French focus should definitely consider this book. An essential purchase for special collections.--Andrea R. Dietze, Orange Cty. P.L., Santa Ana, CA Copyright 2004 Reed Business Information.

See also: Sistema di produzione di Toyota: Oltre produzione su grande scala

Cooking with the Diabetic Chef: Expert Chef Chris Smith Shares His Secrets to Creating More than 150 Simply Delicious Meals for Peop

Author: Chris Smith

Many cookbooks for people with diabetes are written by nutritionists or dietitians, but while those books might present well-balanced and nutritional recipes, they often fail to focus on recipes that are flavorful and easy to prepare. Author Chris Smith is not only a trained restaurant chef and a graduate of the prestigious Culinary Institute of America--but he is also a person with diabetes.

You will find more than 150 recipes--everything from appetizers to entrees to desserts--arranged by season so that the freshest ingredients can always be used. You will also discover a simple and convenient way to organize meals up to a month in advance using the Diabetic Chef's unique meal planner.

Library Journal

Chef Smith was diagnosed with Type I diabetes while attending the Culinary Institute of America and interning at a four-star hotel. After teaching cooking seminars for diabetics, Smith developed this marvelous book for the discriminating palates of the diabetic population. Mouthwatering recipes are divided by season to reflect the abundance of fresh foods available at different times of year. Emphasis is placed on the use of the freshest meats and vegetables for optimum flavor. All ingredients should be easily found at any grocery store, and instructions are clear, concise, and easy to follow. Complete dietary data, including exchanges, are included with each recipe. The bulk of the recipes are for meats, main dishes, and vegetables, with a smattering for salads and desserts. Some condiments are also included, as are chef's hints and definitions of food terms (fat free, nonfat, low fat, etc.). A wonderful addition to any collection.--Janet M. Schneider, James A. Haley Veterans' Hosp., Tampa, FL Copyright 2000 Cahners Business Information.

Internet Bookwatch

Cooking with the Diabetic Chef shares a chef's secrets for creating over a hundred meals, focussing on meals which can be produced quickly and including color photos of finished results. Calories, fat, and exchange details are included in sidebars of information to accompany dishes of appeal to the entire family.