Small Plates Perfect Wine combines the formidable talents of cookbook author Lori Lyn Narlock and the culinary experts at the Kendall-Jackson Wine Center, including celebrated chef Justin Wangler and winemaster Randy Ullom. So well-organized that it hides its richness under ease of use, Small Plates Perfect Wines belongs on the shelf of anyone who has ever given a party, or ever hopes to give one.
The concept of small plates of food to be eaten as an afternoon repast or as an appetizer belongs to the age-old traditions of Spanish tapas, Mexican antojitos, Japanese yakitori and Middle Eastern mezze. When exciting contemporary recipes are served as the meal itself and paired with a variety of wines, the old becomes new again and even provides a good excuse for having a party. Part wine tasting, part food tasting; all palates will be stimulated and satisfied.
Conversational in tone, the book is conveniently cross-referenced. The reader can start with food ideas and choose from more than 50 delicious recipes, each paired with a wine. Alternatively, the reader can go to the profiles of a dozen popular wine varietals, pick a favorite and follow the suggestion for recipes that enhance the taste of the wine.
The recipes are enticing and reflect contemporary use of ingredients, rather than harking back to old formulas. All are paired with wines. You will find such pairings as Roasted Cauliflower with Braised Radicchio, paired with Zinfandel; Golden Chanterelle-Topped Crostini, paired with Pinto Noir; Flank Steak with Pepper Crust paired with Syrah; Rock Shrimp, Citrus and Fennel Salad paired with Sauvignon Bland; Capellini with Clams, paired with Chardonnay; Chilled Corn Soup with Meyer Lemon Olive Oil paired with Rosé; Bite-Size Brownies with Chocolate-Cabernet Glaze, paired with Cabernet Sauvignon.
"Like a well-made dish, a really good menu will also have balance," states Justin Wangler, Kendall-Jackson executive chef. No one knows better than a chef that parties require planning, and the authors include seasonal menus and party ideas, complete with an hour-by-hour countdown to the preparation. The menus include:
-Spring Celebration
-Backyard Cookout
-Fresh from the Summer Garden
-Autumn Harvest
-Holiday Dinner Party
-Finger Food Only
-Desserts Only
Following the menus, there is a section devoted to plating and presentation that will ensure your food looks as good as a chef's presentation. Each recipe is accompanied by one of the exceptional photographs by Dan Mills to add visual inspiration to your planning. This is a rich and satisfying book.
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