Wine Bar Food: Mediterranean Flavors to Crave with Wines to Match -Cathy Mantuano and Tony Mantuano
Hardback. Near new condition. 2008
Husband-and-wife team Cathy and Tony Mantuano (chef-partners of the Spiaggia in Chicago) share their delightful versions of wine bar recipes from across the Mediterranean.
Each chapter focuses on a specific city (Rome, Seville, Nice and Lisbon, to name a few) and includes fun, fresh cocktails as well as simple yet delectable small plates and regional wine suggestions. The authors encourage mixing and matching recipes from different cities, explaining “the point is to bring a little bit of the wine bar lifestyle - good food, good wine and simple technique - into your home.”
The couple includes background information on each dish, giving the reader a distinct sense of each recipe, all written with clear and thorough instructions. From Venice there is Whipped Baccalà with Polenta Crostini, and Black Pasta with Scungilli. Cocktail recipes include Limoncello Martinis from Naples and Mediterranean Lemonade made with ouzo, anise-flavored liqueur from Athens. Unique dessert recipes round out the assortment of options such as Mascarpone-Filled Dates with Chocolate and Lavender Ice Cream Sandwiches. With excellent sections on cured meats, imported cheeses and specialty pantry items, this is a wonderful book for food and wine lovers alike
Husband-and-wife team Cathy and Tony Mantuano (chef-partners of the Spiaggia in Chicago) share their delightful versions of wine bar recipes from across the Mediterranean.
Each chapter focuses on a specific city (Rome, Seville, Nice and Lisbon, to name a few) and includes fun, fresh cocktails as well as simple yet delectable small plates and regional wine suggestions. The authors encourage mixing and matching recipes from different cities, explaining “the point is to bring a little bit of the wine bar lifestyle - good food, good wine and simple technique - into your home.”
The couple includes background information on each dish, giving the reader a distinct sense of each recipe, all written with clear and thorough instructions. From Venice there is Whipped Baccalà with Polenta Crostini, and Black Pasta with Scungilli. Cocktail recipes include Limoncello Martinis from Naples and Mediterranean Lemonade made with ouzo, anise-flavored liqueur from Athens. Unique dessert recipes round out the assortment of options such as Mascarpone-Filled Dates with Chocolate and Lavender Ice Cream Sandwiches. With excellent sections on cured meats, imported cheeses and specialty pantry items, this is a wonderful book for food and wine lovers alike
