80 Following

Allusion is not Illusion

You'll pry my books off my cold, dead body. By the time you shift them all I'll be flat and dessicated.

Currently reading

Winter's Tales
Karen Blixen, Isak Dinesen
Black Lamb and Grey Falcon (Penguin Classics)
Rebecca West, Christopher Hitchens
Jonathan Strange & Mr Norrell
Susanna Clarke
Already Dead
Charlie Huston
The Rings of Saturn
W.G. Sebald, Michael Hulse
Lady Audley's Secret
Mary Elizabeth Braddon, David Skilton
Unequal Protection: How Corporations Became "People" - And How You Can Fight Back
Thom Hartmann
The City, Not Long After
Pat Murphy
You Can Sketch: A Step-by-Step Guide for Absolute Beginners
Jackie Simmonds
Lonely Werewolf Girl
Martin Millar
Domaine Chandon Cookbook: Recipes from Étoile Restaurant - Jeff Morgan I saw this in the gift shop at Domaine Chandon. I've never eaten in their restaurant (for financial reasons) but hear it is very good. It looks like it would be tasty. The book was nicely made and had good photos. But from a cooking point of view, it was not very interesting. California cuisine, especially in wine country, is characterized by simple, correct preparation of high-quality fresh ingredients. I like that kind of food. But I don't need a cookbook to tell me how to grill shrimp, grate veggies for salad, etc. The question is whether one can find and afford good fresh ingredients. If you can't, you won't be able to make any of these dishes. If you can, you're all set and don't need the book.

The first fifty pages does explain about the flavors of different wines. I'm not sure why you'd be buying a cookbook from a winery if you didn't know what Merlot tasted like (and really the descriptions are minimally helpful if you haven't actually had the wines), but if that's the case this may be a clear introduction for you. Since I already know my varietals I only skimmed this section, so I'm not evaluating it against other similar introductions.

If you see this in a library or bookstore, go ahead and glance through it. Don't spend $40 on it.