Like a modern-day Virgil and Beatrice, the Romagnolis, cohosts of the PBS series The Romagnolis’ Table, conduct a breathless journey through the paradisiacal food and wine regions of Italy. Beginning at the northern Alpine border of Italy, the two move slowly south, savoring food and wine as well as people and places. Their love of the country shines through their adoring descriptions of locales. Chiavari, in the northwestern region of Liguria, is an elegantly simple, relaxed and pleasant city, facing a sheltered sea and untouched by winter. In Emilia-Romagno, the Romagnolis set off on a quest to find the perfect prosciutto ham and Parmigiano cheese for which the region is famous. They discover not only a prosciutto that ideally combines creamy marbled fat and salty crispness, they also stumble across a violin museum where they listen raptly to the lush strains of a 1715 Stradivarius that transports them to the baroque period. In Calabria, a young boy brings the Romagnolis a meal of super-fresh braided mozzarella, just-picked garden tomatoes, a warm loaf of country bread and a carafe of cool, dry and sharp as a blade white wine, which they declare is the best meal they have ever had. Recipes accompany every chapter, and the Romagnolis’ intimate storytelling and love of Italian food and culture carry readers on an unforgettable journey.
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Italy, the Romagnoli Way by Franco & Gwen Romagnoli
The Renaissance Guide to Wine & Food Pairing by Tony Didio
There’s a lot more to wine and food pairing than memorizing a few simple rules. The true connoisseur knows the subtleties…and in this book, a wine expert shares his secrets.
– What wines accompany which foods-and how to choose
– Essays, advice, and comments from award-winning chefs
– Covers each course-from entree to dessert, from simple meals to exotic favorites
– Interviews with famous wine connoisseurs on understanding and appreciating wines
– Information on wine-making and maps of the world’s major wine regions
– Resource guide to finding the best wine-specialty shops
– Glossary of wine/food terms and advice on how to “read” wine lists
– A primer on the complete history of wine
– Making sense of labels, vintage years, and the best regions
Anthony DiDio is a 25-year veteran of New York City’s food and wine industry, overseeing wine placements in the top restaurants, hotels, and clubs in the NYC metro area. He is also a frequent guest on the Food Network’s Molto Mario Cooking Show, and has held seminars at such restaurants as The Four Seasons.
Amy Zavatto writes about food, wine, and entertainment for Food & Wine, Gotham, Hamptons, and TimeOut New York, as well as TimeOut New York’s Eating and Drinking Guide. Her articles have also appeared in Jane and Atomic. Co-author of Renaissance Guide to Wine and Food Pairing, Zavatto is an avid cook.
Complete Idiot’s Guide to Bartending by Amy Zavatto
Mix, make, shake, and stir like a pro!
Whether tending bar or entertaining at home, experienced bartenders or novices will find The Complete Idiot’s Guide(r) to Bartending, Second Edition, serves up everything drink makers need to know to create great tasting beverages and cocktails. This updated edition includes:
– One hundred brand-new recipes and the latest techniques
– A brand-new section on creating specialty and theme cocktails for weddings and parties
– New recipes for making mixers, bitters, and more
Amy Zavatto writes about food, wine, and entertainment for Food & Wine, Gotham, Hamptons, and TimeOut New York, as well as TimeOut New York’s Eating and Drinking Guide. Her articles have also appeared in Jane and Atomic. Co-author of Renaissance Guide to Wine and Food Pairing, Zavatto is an avid cook.