This is absolutely my kind of cookbook and cooking. I love Fiona Beckett’s writing on wine, whether for the Guardian or her website, Matching Food & Wine, so had high hopes for her new book, Wine Lover’s Kitchen.
And it didn’t disappoint.
I love the ten things you need to know about cooking with wine. Although it does mention that weird concept of freezing leftover wine. No, it’s never happened here either.
As you would expect from Fiona, every dish comes with recommended wine to drink with it as well as wine in the recipes. The recommendations are about the type of wine, rather than a particular producer’s wine, so you can flex to suit your budget, or your preferred location, or preferred supplier.
I honestly cannot decide where to start. The very first recipe is red chicory, Roquefort and hazelnut salad with Moscatel dressing. Perfect winter salad territory I would say. A glass of oak aged Sauvignon is also going to cheer up a dull winter’s evening.
Don’t get the idea it’s all light salad stuff though. I’m highly tempted by sticky pork mac’n’cheese, which is definitely in the territory of a winter rib-sticker. Fiona’s serving suggestion of a rich Chardonnay would get my vote for sure.
And who wouldn’t want to try this beetroot and pinot risotto? Perhaps this would make a great Halloween dish for next week. Certainly, it would be tastier than some of the themed stuff that’s around. A bowl of this and a glass of pinot noir with the lights turned off to put off the trick or treaters…bliss.
Who would I buy Wine Lover’s Kitchen for?
Wine Lover’s Kitchen is a really well-written book, and the recipes are clear and easy to follow. They’re not particularly complicated recipes to my eyes, so I would say a good, keen cook rather than someone getting ready for Masterchef.
They’re definitely recipes that suit sociable cooks, as I can definitely see these being great for getting round the table with others to enjoy. Not to mention that there’s wine involved. It has all the makings of great lunches and dinners, which is the mark of a great cookbook in my mind.
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