Lobel's Meat and Wine: Great Recipes for Cooking and Pairing

by Stanley Lobel, Leon Lobel, Evan Lobel

When it comes to meat, the Lobel family of New York is recognized as the prime purveyor and authority. Whether it's beef, pork, lamb, poultry, or game, they know not only how to choose it, but also the very best ways to prepare each cut. Here they describe and integrate the flavors of wine and reveal which of its components are the most food-friendly. And then there are nearly 100 recipes. From the easy-to-prepare rib steaks, marinated in Pinot Noir, to the delicious surprise of a gratin of chicken and Gruy re cheese cooked in Bourgogne blanc, each recipe gives detailed wine notes and, where appropriate, butcher's notes and make-ahead tips. Lobel's Meat and Wine is a cut above.

Genres: Cookbooks

224 pages, Hardcover

First published August 14, 2006

Reviews

[LorCon · Rating 4 out of 5]

The Lobel brothers are 4th-generation (or more) high profile butchers in Manhattan. They seem to have had a good time working with a food writer, chef and wine specialist to perfect these braised or marinated meat recipes. Each recipe includes "butcher's notes" and "wine notes" and these guys know their meat. Recipes are well known dishes mostly from France, Spain and Italy. Wine recommendations include regional "grows with goes with" choices as well as a "New World" selection that might be easier to find in the States. I'm looking forward to trying the recipes but have already learned a lot about wine-pairing with all kinds of meat, poultry, game and organ meats. Lots of beautiful color photos ice the cake.