Oz Clarke's Bordeaux: The Wines, the Vineyards, the Winemakers
Author: Oz Clark
Bordeaux has always been the center of attention in the wine world, with some of the greatest wines, the most historic châteaux, and the highest level of glamour and prestige. And, despite increasing competition from new classic wine areas around the world, it still accounts for more than 90 percent of global wine futures and auction markets.
In his trademark A-to-Z format, Oz profiles more than three hundred of Bordeaux’s most important châteaux as well as their second wines and discount brands, and recommends and describes hundreds of other châteaux. With color photos, wine labels, charts, and maps throughout, this volume covers each of Bordeaux’s subregions in sumptuous detail—fully exploring the area’s history, geography, soils, and grape varieties.
Oz is at his witty, incisive best on this region, which he has both championed and challenged for years. With his vivid descriptions of the area as well as his knowledge of classic and best-value wines, this is an essential book for all lovers of Bordeaux wine.
Book review: Food for Life or Caregiving
Pacific Fresh: Great Recipes from the West Coast
Author: Maryana Vollstedt
With its practical emphasis on simple, delicious fare, fresh, healthful ingredients, and nearly 200 recipes with a West Coast flair, this book is sure to become a favorite of home cooks. It offers a full range of flavorful, easy-to-make dishes for every course, every meal, every taste in one accessible volume. From the author of the What's for Dinner? series.
Publishers Weekly
Ease of preparation and a focus on few, but fresh, ingredients mark the 250-plus recipes in this accessible, inviting collection from the Oregonian author of the What's for Dinner? series. Aimed at the family cook, these recipes are conventionally arranged, from party starters (Brandied Brie), soups (Pacific Fresh Seafood Chowder) and salads (Layered Dungeness Crab Salad) through sweets (Coconut Bars Ana). The special dressings, sauces or other accompaniments called for with many dishes are generally printed on facing pages: Cucumber Sauce to go with grilled Columbia River Salmon, Black Bean Salsa to serve with Mexican Pot Roast. Fish and seafood get their due (Sole-Spinach Bundles; baked Oysters Gourmet), and vegetables receive a substantial nod. Meats, especially grilled, receive considerable attention, while the versatility of chicken is demonstrated in a broad range of dishes (among them, fajitas, stir-fry and tandoori), as seems fitting for a fairly traditional, family-fare cookbook like this one. (June)
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