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Giveaway: The Food Lover's Guide to Wine

by JBF Editors on November 30, 2011

Food Lover's Guide to Wine

When Karen Page and Andrew Dornenburg published The Flavor Bible three years ago, they gave home cooks the know-how they needed to graduate from by-the-book recipes to assured improvisation. And now with the JBF Award–winning duo’s recent release of The Food Lover’s Guide to Wine (Little, Brown), which is just as thorough and informative as its predecessor, home cooks can now match wine and food with equal aplomb. This essential guide includes a clearly organized list of flavor profiles for more than 250 grapes; a fascinating timeline of the history of wine in America; and valuable tips dispensed by the country’s best sommeliers, like Monkey Bar’s Belinda Chang and Barbara Lynch Gruppo’s Cat

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Wines for Your Thanksgiving Spread

by JBF Editors on November 22, 2011

Food Lover's Guide to Wine

If you’re on a last-minute hunt for Thanksgiving wines, consider one of these recommendations from two-time James Beard Award-winning authors Karen Page and Andrew Dornenburg, co-authors of the new The Food Lover’s Guide to Wine (Little, Brown), which was recently named one of the five best wine books of the year by the Wall Street Journal. Whether you’re looking for a multi-sipper that goes with everything you’ve heaped on your plate or for a variety of bottles to pair with all of the trimmings, this list has you covered.   Bubbles: We toasted our wedding at Lydia Shire’s Boston restaurant Biba in 1990 with Iron Horse Wedding Cuvée, and this iconic brand has been our critical and sentimental favorite to enjoy on special occasions ever since. If you only serve one

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The Bookshelf: The Flavor Bible

by jbfauthor on July 01, 2009

The Flavor Bible Karen Page and Andrew Dornenburg, authors of the JBF Award–winning cookbook, The Flavor Bible, give us some exciting flavor combinations and tell us why they work. Bacon and chocolate Why it works: The balance of tastes. Bacon provides the saltiness and the crunch, while chocolate adds a bittersweet quality and creaminess. Blueberries and mushrooms Why it works: Tradition. You can almost imagine the Italians as they foraged for blueberries and mushrooms, deciding that “if they grow together, they go together” before tossing them both into risotto. Vanilla with shellfish Why it works: It brings out sweet undertones. Vanilla enhances the savory-sweetness of lobster, scallops, and other shellfish. Miso and steak Why it works: Umami. Umami, the fifth taste, is

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