This lavishly produced book celebrates the best of the world-renowned wines of Bordeaux. Each of the 87 wines classified in 1855 as Grands Crus Classés is described in detail and placed in the context of the beautiful vineyards and chateaux where they are produced. In addition, every wine is carefully paired with an original recipe by a superstar chef such as Alice Waters, Charlie Trotter, Thomas Keller, Paul Bocuse, or Nobu Matsuhisa. The book also offers an inside look at the spirit and history of each chateau, with more than 400 photographs that capture these architectural treasures and the landscapes in which they reside. An appendix offers practical details about the chateaux, including how to visit, making Grands Crus Classés a treat for wine lovers, foodies, and Francophiles alike. Praise for Grands Crus Classés: "This is a wine-lover and foodie's dream book." -Washington Examiner

Grands Crus Classes

Cookbooks, Food & Wine

Brissaud, Sophie

Beverages & Wine

Stewart. Tabori & Chang

Wine lovers appreciate not just the taste of wine and the pleasure it gives them, they also enjoy the lifestyle and culture associated with it and the values it conveys. Both a handbook and an illustrated history, this new guide offers all readers—from novice to professional—the keys to fully appreciating Bordeaux wines and their rich culture. Explore the wine châteaux, the Bordeaux wine trade, the art of wine blending, the rules of tasting, and the best food and wine pairings, as written by the world-renowned experts of the Bordeaux Wine School. This comprehensive guide to great wines, terroirs, and grape varieties includes a wealth of illustrations—lush photographs as well as original drawings, maps, charts, tables, and diagrams (plus links to 40 instructive videos)—that make this book essential reading for all wine lovers.

The Essential Guide to Bordeaux Wines

Bordeaux Wine School

Edlm

Simply Soups for Summer and Winter

Main Courses & Side Dishes

Hachette

Only 20 years ago almost nobody discussed Spanish cooking. Things have certainly changed. Iberian ham is recognized as the best (and most expensive) in the world. Olive oil, with Spain as the largest European producer, is considered the healthiest and most beneficial of all oils and fats. 
And most of all, tapas, those delicious mouth-watering appetizers, originally created to accompany drinks, have made their spectacular entry onto the global food scene. Tapas bars are multiplying everywhere. Tapas comes from the Spanish word tapa, lid, as they were originally served on small plates covered by wine glasses (to keep the flies away). A few slices of Chorizo, served with some olives is how the whole craze started. Undoubtedly, today's tapas are most memorable when served with wines of Jerez. The recipes in this book make it easy to prepare an unforgettable feast for your friends. The recipes allow for variations in quantities, permitting you to adapt your menu to the number of guests. Most recipes here are for traditional tapas. But there are no hard and fast rules. Any dish can become a tapa, when served in small quantity among other delicious tidbits.

Tapas Bar: Casual Spanish Cooking at Home (Cafe)

Regional & International

Silverback Books Inc

La Cuisine de mes bistrots

Savoy, Guy

Lamboley, Philippe

Winkelmann, Bernhard

Hachette Pratique

"au champagne ; 40 recettes de chefs autour du champagne"

Martinière (De La)

Diabète Cuisine plaisir: 75 recettes savoureuses et adaptées

Baudot, Magali

Reference

MARTINIERE BL

The essential handbook of Bordeaux wines (Vins et spiritueux) (French Edition)

Cooking Methods

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Books by Brissaud, Sophie