The recipes in this book are extremely time-consuming, and only for advanced cooks on days when they are willing to devote a couple of hours shopping for specialty ingredients and all afternoon preparing dinner, which usually means the kinds of occasions that happen only a few times a year. I was hoping for something I could use more often. The author provides some ideas for pairing which I think were done in a more organized and accessible way in "Wine with Food" by Joanna Simon. Some of what Goldstein said on pairing contradicted my own experience. A prime example is the author's proclamation regarding Gewurztraminer that the dishes should never be sweeter than the wine or it will seem flat. One of my most memorable wine/food experiences was when an expert wine merchant in NYC recommended a quality dry Alsatian Gewurztraminer to go with my Thanksgiving dinner which included the traditional sweet foods. I still haven't forgotten how the fragrant floral aromas of the wine married it to the sweet food, how the spicy finish harmonized with the meal as cinnamon does with sugar, and how the wine's dryness cut through the richness of the food and refreshed the palate. The key was that a high quality Gewurz has intense flavors that stand up to heavy food. Overall, I'd have to say that I found the book a disappointment.

If you enjoy cooking, consider yourself somewhat of a foodie and love wine then this cookbook is for you. My husband and I make dishes from this about 3 times a week and wish another version with even more delicious recipes was being published. I cannot say enough good things about this. Sure the recipes sound frou frou and may make you start buying red wine vinegar on a regular basis but aside from a few, they are really not difficult or that time consuming. Plus, it will force you to expand your food horizon and make you experience flavors you may not have tried previously. This has truly transformed how we eat and drink wine. We actually have trouble spending gobs of money at high-end restaurants now because we know we can make just as good (and usually better) meals for 1/4 - 1/3 of the price! I've already recommended this book to all of my friends who I knew would appreciate it, so go on, be adventurous and try something exciting! You truly will be amazed.

This book has interesting recipes, but it's more than a cookbook. It offers information on popular wine varietals and explains why certain foods taste good with certain wines. I find and bookmark most of my recipes on the Internet. This is the one cookbook I own.

A friend's all-time favorite cookbook, so I decided to buy it. The recipes are consistantly flavorful. The wine facts and suggestions are interesting and helpful for each recipe. Easy to read and use; I'm enjoying this book.

A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". With more than 500 cookbooks in my collection I am usually disappointed in my recent cookbook acquisitions. This book is a nice addition to any cookbook library.

The book is subdivided as follows:
1. A Road Map to Great Food and Wine Pairing
.....a.The rules they are a-changing
.....b.The basics
.....c.The ugly stepsisters (foods to avoid)
.....d.Bridge ingredients
.....e.Cooking methods as a factor in pairing food and wine
.....f.10 tips to successful food and wine pairing
2.White Wines
.....a.Champagne/Sparkling wine
.....b.Sauvignon/Fume Blanc
.....c.Pinot Gris/Grigio
.....d.Riesling
.....e.Gewürztraminer
.....f.Viognier
.....g.Chardonnay
3.Red Wines
.....a.Pinot Noir
.....b.Sangiovese
.....c.Zinfandel
.....d.Syrah and Rhone Blends
.....e.Merlot
.....f.Cabernet Sauvignon
4.Dessert Wines
5.Seasonal Menus

If you love wine and good food this is a nice book to add to your library. As a lover of Italian food and wine I would have liked a little more emphasis on the cooking and wines of my beloved Italia. But, even with that deduction this is still a nice book to own.

For each wine the author spells out the following information:
1. Typical aromas and Flavors
2. Base Ingredients
3. Bridget Ingredients
4. Best Source Regions
5. Wine Styles
6. Tips to Successful Matches for that particular win.

As a lover of Super Tuscans and Brunellos I found the section on Sangiovese to be the most helpful. Reading the overview of the grape I figured out why certain classic Italian dishes marry so well with wines that are predominately Sangiovese.

For each recipe that is included in the book the author offers two wine selections. The recipes are solid, mostly classics but some with a spin. As a steadfast red wine drinker I was hesitant to try the white wine recipes. However, I decided to be open-minded and give white wine another try. I was surprised to find out that I can enjoy white wine, in the right situation.

Most of the recipes have a corresponding full color photograph of the finished dish. The recipes directions are clearly written and easy to follow.

If you love wine and good food I think you will enjoy this book.

We joined a wine group about 15 years ago. We get together about once a month to taste commerial wines in a blind tasting. This past year we decided to taste 3 different wine varietals, first without food and then the same 3 wines with food. I was a little concerned as to what to serve with certain foods so researched some books and decided to order The Wine Lover's Cookbook: Great Recipes for the Perfect Glass of Wine. I decided on the Veal-Stuffed Manicotti with Roasted Yellow Pepper Pesto. I choose the wines that were suggested, Sangiovese, Zinfandel and for the 3rd wine I choose a Pinot Noir. Without food the Pinot came first, then Zinfandel and Sangiovese. With food the Sangiovese came first then the Zinfandel and Pinot Noir last, just as the book suggested. The food was outstanding with the wines and we had rave reviews. I have also made many other delicious recipes from this book, using ingredients I never thought of using. Some recipes are a little time consumming but in the end its worth every minute. This is a wonderful cook book. I can hardly wait until our next tasting! I think I might make the Pizza with Peppered Shrimp, Canadian Bacon, Mushrooms, & Feta Cheese, sounds good doesn't it? I just ordered The Wine Lover Cooks with Wine. Thanks

I borrowed this book from a friend and then bought it for myself! We enjoy wine and love how this book explains which ingredients and specific recipes complement each grape. The recipes have unique ingredients but nothing that can't be found at a conventional grocery store. Great idea book for dinner parties!

I borrowed this book from a friend and then bought it for myself! We enjoy wine and love how this book explains which ingredients and specific recipes complement each grape. The recipes have unique ingredients but nothing that can't be found at a conventional grocery store. Great idea book for dinner parties!

The combining of wine and food is a growing passion. It is not easy, with so many tastes and flavors going on in both areas. Here married together by author who knows much about both.

In this well organized and beautifully prepared volume, the marriage of wine with recipes is here photographed for this wedding memory book. The grape types are matched with wines, with one alternative usually given for each, as well as starting dialogue, then typical aromas and flavors, base ingreds, bridge ingredients, sources regions, styles and successful matching tips listed before the recipes.

And what a recipe listing! This is creative, broad representation of the pairing principles Goldstein has learned and wants to share. Tried several since purchase and they are spectacularly matched with the vino: Poached Swordfish with Champagne-Grape Sauce (Champagne); Ricotta-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce )Sauvignon Blanc); Crab, Jicama and Mango Salad with Lemon-Curry Dressing (Chardonnay); Coffee and Spice-Rubbed Lamb with Coffee-Vanilla Sauce (Pinot Noir); Filet Mignon "Diana" (Syrah).

The photography of many of the dishes is exemplary. Also nice is a "Seasonal Menu" with 13 such, many fun in title e.g. Red Wine with Fish; White Wine with Meat" or "Bastille Day in Provence".

The choices are wide and varied so that this one won't lose its appeal or interest too quickly, and the wine styles are covered well. Excellent resource for growing food to wine contingent. Also check out Andrea Immer's work, esp. "Everyday Dining with Wine."

The combining of wine and food is a growing passion. It is not easy, with so many tastes and flavors going on in both areas. Here married together by author who knows much about both.

In this well organized and beautifully prepared volume, the marriage of wine with recipes is here photographed for this wedding memory book. The grape types are matched with wines, with one alternative usually given for each, as well as starting dialogue, then typical aromas and flavors, base ingreds, bridge ingredients, sources regions, styles and successful matching tips listed before the recipes.

And what a recipe listing! This is creative, broad representation of the pairing principles Goldstein has learned and wants to share. Tried several since purchase and they are spectacularly matched with the vino: Poached Swordfish with Champagne-Grape Sauce (Champagne); Ricotta-Stuffed Chicken Breast with Roasted Red Bell Pepper Sauce )Sauvignon Blanc); Crab, Jicama and Mango Salad with Lemon-Curry Dressing (Chardonnay); Coffee and Spice-Rubbed Lamb with Coffee-Vanilla Sauce (Pinot Noir); Filet Mignon "Diana" (Syrah).

The photography of many of the dishes is exemplary. Also nice is a "Seasonal Menu" with 13 such, many fun in title e.g. Red Wine with Fish; White Wine with Meat" or "Bastille Day in Provence".

The choices are wide and varied so that this one won't lose its appeal or interest too quickly, and the wine styles are covered well. Excellent resource for growing food to wine contingent. Also check out Andrea Immer's work, esp. "Everyday Dining with Wine."

Wine pairings are right on, and recipes are easy to follow and create wonderful dishes. Recipes are different enough to be special, (and better than any other book), but not too exotic that most people won't like them. The wine sections are equally wonderful, the flavor and fragrance breakdowns show you how to taste and pair wines like a pro.

If you only have one cookbook for special occasions, buy this one! (For day to day and basic cooking, The Best Recipe is the one to get.)

I love trying new recipes, i always shop for my wine before my food, and with my vast collection of cookbooks and subscription to Bon Appetit, this is my most favorite cookbook ever. I'd highly recommend it.

The recipes may be on the intermediate to advance level of cooking, but they are easy to follow, and ingredients are easy to find. I've prepared probably 80% of the recipes and found them all to be delicious!

What a remarkable discovery! It's one thing to find a book on wine, another to find a book on food, and something unheard of to find one book on both that so perfectly expresses the joys of marriage between food and beverage. This was a truly ingenious tome that belongs in every kitchen.

For those of you who are visually inclined, you might be a tad disappointed. Only some of the recipes include pictures. Still, considering the subject matter and the great plethora of facts, tidbits, and ideas, you are not missing out. Each type of wine (most if not all) is given a treatment, from a brief background, to what to expect in regards to flavors and aromas. From there, you are guided to the perfect food matches that complement and heighten those aspects of the wine (and vice versa).

Wine and food have long been enjoyed together. Sometimes, we miss out by not having the right wine with the right course. This is your guide, your Magellan for sailing the culinary world. I am so glad that I own this wonderful book. It made a great gift to me from a dear friend, I'm sure your friends would love a copy of it as well! A must-own!

If you are like me and have struggled with the idea that wine and food can make great partners(not just good but great), then you must buy this book. Not only are the recipes top-notch but the wine pairings and explanations are outstanding. I own many cookbooks but this one gets used the most by far. I now can convincingly say that wine and food can make majestic partners, so much so that one without the other most of the time seems one dimensional and lacking. Enjoying home cooked meals like these with a glass of the appropriate wine is truly a gift.

This cookbook is absolutely fabulous. I've owned the book a year; I bought it last Christmas for my sister who raved about it so much I bought it for myself. Everything I've cooked from this cookbook has been really good! I've learned alot in this book, not only about the wines themselves but why certain wines pair well with certain foods, tastes to look for when pairing wines and foods, and wines to use as a substitute if you don't have a recommended bottle on hand.

The recipes are relatively simple, some more complex than others. But each is very distinctive in flavors and instructions are clear and easy to follow. Also included are recipes for salads, appetizers and desserts which makes it a well rounded book! I highly recommend it. I wish they had another book out! I'd buy it in a second.

I love this cookbook. The wine and food pairings are awesome, the recipes always are wonderful, the pictures are beautiful. I have yet to be disappointed by a recipe from this book. Yes, they take a little time and maybe more ingredients than some people prefer to use, but they are most definitely worth it.

I'm a cookbook junkie, but this is the one I trot out when I really want to impress my guests. The Filet Mignon Diana is especially divine, and I've yet to find a dud recipe. Disregard what the person below said about the sauces not reducing...it takes time but WOW is it worth it! I'm giving it to several friends as gifts.

This book has changed the way I cook! I own over 80 cookbooks but this one is one of my most used. I am a grape illiterate. I don't care much for drinking wine but I love to cook with wine and I love to entertain for friends who like wine. This book saves me tons of research. Not only does it feature great recipes to go with each type of wine but it also gives you foods to match with the wine in case you want to cook from another cookbook. So now I know that if I want to serve or cook seafood with wine a dry Pinot Gris would probably go great. It also tells you a bridge item (side dish) that helps to bridge the wine with the food. My only complaint is that the book isnt larger. The author should definitely come up with a part 2 to go over all the types of wines he did not cover in this book. Excellent basic reference book.
Despite what the author below says about the recipes being too complex...the information this book provides in such a concise, organized manner is too valuable to pass up. The ingredients in the recipes are easy to find but most of the recipes do have a lot of ingredients. I just try to serve them on a day when I have nothing better to do. The recipes are not difficult but they do involve a lot of steps. The salmon/crab cakes with remoulade sauce recipe is worth the price of the book alone!
If this is the only cookbook you will own..then no... I would not buy it...but if you are looking for a great resource on how to cook and pair wine (which is what the title implies) then this is an excellent book to add to your cookbook collection and the information it provides will stay with you long after you finish it! Recipes or not...I would buy it for the reference material.