Petrophysics: Theory and Practice of Measuring Reservoir Rock and Fluid Properties

by Djebbar Tiab, Erle C. Donaldson

This unique cookbook presents 145 recipes for delicious dishes prepared with or accompanied by the finest wines from the Lone Star State. Top Texas chefs from well-known restaurants, Texas winemakers, and enthusiastic amateur cooks contributed their talents to this imaginative collection. Each dish is designed with the flavor of a particular Texas wine in mind. Wine serving suggestions accompany each recipe, and wine is a featured ingredient in many of these dishes. Recipes include the most current gourmet selections, exotic wild game dishes, and old favorites such as Texas 1015 Wine Soup, Breast of Pheasant with Grapes and Pine Nuts, Olive Oil Cake with African Blue Basil and Drunken Berries, Country-baked Ham with Chardonnay Mustard Glaze, Broccoli with Pecans, and Beef Stew with Red Wine. Texas wineries are producing vintages that compare with some of the best in the world. This creative cookbook delights oenophiles and gastronomes alike as they enhance any meal by preparing or matching it with these superb wines.

Genres: Geology

706 pages, Hardcover

First published October 8, 1996