This book is organized by wine variety, from light and lively Gamay Noir to herbaceous Sauvignon Blanc, full-bloodied Merlot and much more. Each chapter begins with a description of the wine, followed by seasonal menus complete with detailed ingredients lists, thorough explanations of techniques and easy-to-follow instructions. Accompanied by 100 beautiful photographs and the author's wit and wisdom from years of international culinary experience, Recipes from Wine Country teaches the art of fine dining in the comfort of your own home.

About the Author

Tony De Luca is Executive Chef at the celebrated Hillebrand Estates Winery Cafe at Niagara-on-the-Lakes. Born in Avelino near the city of Naples, Chef de Luca worked for the Relais & Chateaux organization in both England and Germany, and with some of Toronto's finest establishments before being enficed away by the Hillebrand.

Reviews

Over 120 recipes and bountiful color photography... a celebration of de Luca's regional approach to cuisine... A mouthwatering achievement. -- Michael Gordon "Hamilton Magazine - Interiors" (04/01/2005)