| Wine Infusions: Pairing Food with Wine 50 Fast and Easy Recipes Contributor(s): Henri de Bruyne (Author) |
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ISBN: 1802886141 ISBN-13: 9781802886146 Publisher: Alex OUR PRICE: $24.83 Product Type: Paperback - Other Formats Published: May 2021 * Not available - Not in print at this time * |
| Additional Information |
| BISAC Categories: - Cooking | Beverages - Alcoholic - Wine - Cooking | Courses & Dishes - Desserts - Cooking | Specific Ingredients - Fruit |
| Physical Information: 0.23" H x 6" W x 9" (0.35 lbs) 112 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 55 % discount for bookstores!
Your customer will never stop using this amazing BOOK! Infusing with wine can be a pleasure and an enhancement to good food, drink and a fine meal! When wine is heated, the alcoholic content as well as sulfites disappears, leaving only the essence imparting a subtle flavor. The first and most important rule: Use only wines in your cooking or drinks that you would drink. Never use any wine that you WOULD NOT DRINK! If you do not like the taste of a wine, you will not like the dish and drink you choose to use it in. Do not use the so-called "cooking wines!" These wine are typically salty and include other additives that my affect the taste of your chosen dish and menu. The process of cooking/reducing will bring out the worst in an inferior wine. Wine has three main uses in the kitchen - as a marinade ingredient, as a cooking liquid, and as a flavoring in a finished dish. Recipes in this book:
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