WORLD WINE WATCH (LCBO VINTAGES TIP SHEET) FOR NOVEMBER 9, 2013

WORLD WINE WATCH (LCBO VINTAGES TIP SHEET) FOR NOVEMBER 9, 2013
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
By DEAN TUDOR, Gothic Epicures Writing deantudor@deantudor.com.
Creator of Canada's award-winning wine satire site at
http://fauxvoixvincuisine.blogspot.com. My Internet compendium
"Wines, Beers and Spirits of the Net" is a guide to thousands of news
items and RSS feeds, plus references to wines, beers and spirits, at
www.deantudor.com since 1994. My tastings are based on MVC (Modal
Varietal Character); ratings are QPR (Quality-to-Price Ratio). Prices
are LCBO retail. Only my top rated wines are here. NOTE: The LCBO does
NOT put out all of the wines of the release for wine writers or product
consultants. Corked wines are not normally available for a re-tasting.

 

======>>>> ** BEST WINE VALUE OF THE RELEASE *OVER* $20

 

Antinori Marchese Antinori Chianti Classico Riserva 2009, +512384,
$29.95 retail.

 

TOP VALUE WHITE WINES under $20 or so.
^^^^^^^^^^^^^^^^^^^^
1. Hinterbrook Sauvignon Blanc 2011 VQA Niagara Lakeshore, +359372:
more Californian in style with tamed herbaceousness, first course wine
or sipper, 12.9% ABV, twist top. QPR: 89.
2. Fincas Patagonicas Zolo Reserve Chardonnay 2012 Mendoza, +347764,
$16.95: good balanced but oaky character from French oak aging, cork
finished, 14% ABV. QPR: 89.
3. Undurraga Aliwen Reserva Sauvignon Blanc 2012 Chile, +347948,
$13.95: very herby in the Kiwi style, 14% ABV, twist top. QPR: 89.
4. Herve Azo Chablis 2011, +185736, $19.95: well-priced, great tasting
zesty lemon-citric finish. 12.5% ABV. QPR: 89.

 

TOP VALUE RED WINES under $20 or so.
^^^^^^^^^^^^^^^^^^^
1. Zuccardi Organica Cabernet Sauvignon 2012 Mendoza, +68452, $13.95:
organic wine with an easy-breezy smooth style, closer to merlot
softness. 13.5% ABV, twist top. QPR: 89.
2. Chilensis Lazuli 2010 Maule Valley, +348128, $17.95: intriguing
blend with pronounced mocha and black fruit, oak aging, 14% ABV.
Organic. QPR: 89.
3. Banfi Natura Carmenere 2012 Colchagua Valley, +56887, $14.95:
another organic red wine from Chile, here emphasizing the herby/mocha
tones of carmenere. 14% ABV, twist top. QPR: 89.
4. Wakefield Cabernet Sauvignon 2010 Clare Valley, +744235, $17.95:
good intensity and development, cabby all the way with mint and herbs.
14% ABV, twist top. QPR: 89.
5. Chateau Brehat 2004 Cotes de Castillon, +348672, $16.95: there is
value in an older Bordeaux wine at this price level. It is decaying
well with earth and mushroom and some underbrush. 13% ABV, ready now.
QPT: 89.
6. Reserve des Vignerons Saumur-Champigny 2010 Loire, +103879, $17.95:
great cabernet franc complexity from the Old World, as it should be
done. Mid-weight concentration but also 13% ABV. QPR: 89.
7. Jasci & Marchesani Nerube Riserva Montepulciano d'Abruzzo 2010,
+353599, $16.95: chocolate and leather, the modern tones of the 21st
century. Organic. 14% ABV. QPR: 89.
8. San Cassiano Ripasso Valpolicella Superiore 2010, +354431, $17.95:
the LCBO's "Ripasso of the month". QPR: 89.

 

VALUE: "RESTAURANT READY" or "BRING YOUR OWN WINE BOTTLE" over $20
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Restaurants should consider offering these FINE VALUE wines at a $10
markup over retail; the wines are READY to enjoy right NOW. Consumers
should buy these wines to bring to restaurants with corkage programs.

 

1. Marques de Vitoria Reserva 2005 Rioja, +40428, $24.95 retail.
2. Cloudy Bay Chardonnay 2010 Marlborough, +359513, $29.95
3. Bellingham The Bernard Series Old Vine Chenin Blanc 2012 WO Coastal
Region, +12724, $22.95.
4. Domaine Zind-Humbrecht Calcaire Pinot Gris 2011 Alsace, +190413,
$27.95.
5. G. Marquis The Silver Line Epic 2010 VQA Niagara Peninsula, +310367,
$29.95
6. Penfolds Bin 389 Cabernet/Shiraz 2009 South Australia, +309625,
$44.95.
7. Chateau Tour Saint-Vincent 2005 Medoc, +348763, $22.95.
8. Domaine Michelas Saint-Jemms Signature Crozes-Hermitage 2010,
+354092, $24.95.
9. Rivera Il Falcone Riserva 2007 Castel del Monte Puglia, +177295,
$22.95.
10. Castello d'Albola Chianti Classico Riserva 2008, +315150, $22.95.

 

Chimo!  www.deantudor.com

Taste Napa Valley -- trade show at the ROM Oct 21/13

The Date and Time: Monday, October 21, 2013   1PM to 4:40 PM

The Event: Taste Napa Valley trade show (prelude to Napa Rocks)

The Venue: ROM

The Target Audience: wine trade

The Availability/Catalogue: some wines are here, others are available through private orders. The catalogue had "U.S. suggested retail" prices, probably listed that way to reduce sticker shock ? For example, a 2010 Merlot was listed at $225 US, but available in Ontario for a mere $420 Canadian. More details about the tour and the wines are at napavintners.com.

The Quote/Background: There was a trade seminar at 1PM in ROM's Glass Room, which was well-attended. The theme was about the aging of some of Napa's great cabernets. Five wineries poured older wines and their 2010s. I have folded my choices into the listing below.

The Wines: I did not taste every wine; there were over 90 of them.

 

**** BEST -- Four Stars (91+ in Quality/Price Rating terms):

-Beringer Cabernet Sauvignon 2009 Private Reserve Napa, $140 US

-Black Stallion Cabernet Sauvignon Barrel Reserve Napa 2010, $175 CAN Select Wines

-Cain Five Red Blend 2004 Spring Mountain District NA? Rogers

-Grgich Hills Estate Chardonnay 2010 Napa, $42 US  Rogers

-Heitz Cabernet Sauvignon Trailside Vineyard Rutherford 2007, $70 US Lifford

-Robert Mondavi Cabernet Sauvignon Reserve Napa 2010, $135 US Constellation

-St. Supery Estate Cabernet Sauvignon Dollarhide Estate 2010 Napa, $100 US  Von Terra

-Schramsberg Vineyards Blanc de Blancs Sparkling Napa 2010, $37 US The Vine

-Shafer Cabernet Sauvignon Hillside Select Stags Leap District 2003, NA?  Rogers

-Shafer Cabernet Sauvignon Hillside Select Stags Leap District 2009, NA?  Rogers

-Signorello Estate Chardonnay Hope's Cuvee Napa, 2011 $70 US Profile

-Silver Oak Cabernet Sauvignon Napa 2008, $110 US  Halpern

-Silver Oak Cabernet Sauvignon Alexander Valley 2009, $70 US  Halpern

-Silverado Cabernet Sauvignon Stags Leap District 1989, NA?  Kylix [my favourite of the show]

-Somerston Cabernet Sauvignon 2007 Napa, NA?  Profile

-Stag's Leap Wine Cellars Cabernet Sauvignon FAY Estate Napa 2010, $110 US Profile

-Stag's Leap Wine Cellars Cabernet Sauvignon SLV Estate Napa 2010, $125 US Profile

-Swanson Cabernet Sauvignon Alexis Napa 2009, $75 US Kylix

 

***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):

-Amuse Bouche Winery Merlot 2010 Rutherford, $420 CAN Le Sommelier

-Amuse Bouche Winery Cabernet Sauvignon 2010 Au Sommet Atlas Peak, $425 CAN Le Sommelier

-Amuse Bouche Winery Red Blend Vin Perdu Napa 2011, $195 CAN Le Sommelier

-Beringer Red Blend Quantum 2010 Napa, $60 US

-Black Stallion Cabernet Sauvignon Napa 2010, $65 US Select Wines

-Blackbird Vineyards Red Blend 2010 Paramour Napa, $125 US  Terra Firma

-Cain Five Red Blend 2008 Spring Mountain District, $125 US Rogers

-Cain Concept Red Blend 2008 The Benchland Napa, $60 US Rogers

-Cakebread Cabernet Sauvignon Dancing Bear Ranch Howell Mountain 2010, $110 US

-Cakebread Chardonnay 2011 Napa, $36 US

-Ceja Vineyards Chardonnay Los Carneros 2010, $34

-Frank Family Cabernet Sauvignon Reserve Rutherford 2009, $85 US  DaCappo

-Frank Family Chardonnay 2012 Napa, $34.75 US DaCappo

-Freemark Abbey Cabernet Sauvignon 2010 Napa, $39.95 Cons B & W Wines

-La Jota Cabernet Sauvignon 2010 Howell Mountain, $87.95 +659755

-Grgich Hills Estate Cabernet Sauvignon 2010 Napa, $60 US  Rogers

-Hall Cabernet Sauvignon Kathryn Hall Napa, $125 US  Woodman

-Hall Merlot Napa, $30 US  Woodman

-Heitz Cabernet Sauvignon Napa 2007, $45 US Lifford

-Long Meadow Ranch Cabernet Sauvignon Napa 2009, $47 US   Tradesa Corp

-Long Meadow Ranch Cabernet Sauvignon Napa 2005, NA?   Tradesa Corp

-Peju Zinfandel Napa 2009, $30 US Le Sommelier

-Quintessa Red Blend Rutherford 2009, $145 US  Rogers

-St. Supery Estate Red Blend 2010 Estate Elu Napa, $75 US  Von Terra

-Schramsberg Vineyards Brut Rose Sparkling Napa 2009, $42 US The Vine

-Shafer Cabernet Sauvignon One Point Five Stags Leap District 2010, $70 US  Rogers

-Shafer Chardonnay Red Shoulder Ranch Los Carneros 2011, $50 US  Rogers

-Silverado Cabernet Sauvignon SOLO Stags Leap District 2009, NA?  Kylix

-Silverado Cabernet Sauvignon Estate Napa 2009, $45 US  Kylix

-Somerston Cabernet Sauvignon 2010 Napa, $48 US  Profile

-Spring Mountain Red Blend Elivette Spring Mountain District 2009, $125 US Mani

-Spring Mountain Cabernet Sauvignon Spring Mountain District 2009, $75 US Mani

-Staglin Family Cabernet Sauvignon Staglin Family Vineyard Rutherford 2009, $185 US Prevedello & Mathews

-Staglin Family Chardonnay 2010 Napa, $75 US Prevedello & Mathews

-Twomey Cellars Merlot 2009 Napa, $50 US Halpern

 

*** GOOD -- Three Stars (85 – 87 in Quality/Price Rating terms):

-Cakebread Cabernet Sauvignon Napa 2010, $60 US

-Long Meadow Ranch Cabernet Sauvignon E.J. Church Reserve Napa 2009, $85 US   Tradesa Corp

-Quintessa Cabernet Sauvignon Faust Napa 2010, $49.99 US  Rogers

 

The Food: there were plenty of charcuterie and cold cuts, as well as international gourmet cheeses, breads, dried fruit, root chips, roasted nuts, veggies and dips—catered by Daniel et Daniel.

The Downside: I had to rush here from a champagne tasting.

The Upside: tasting the older vintages of Napa cabs.

The Contact Person: cpellegrin@napavintners.com

The Event's Marketing Effectiveness and Execution (numerical grade): 89.

Chimo!  www.deantudor.com

Tasting Henriot Champagnes at Momofuku!

The Date and Time: Monday, October 21, 2013  10:45 AM to 12:30 PM

The Event: Tasting Champagne Henriot with winemaker Laurent Fresent.

The Venue: Momofuku Diasho

The Target Audience: wine media and sommeliers

The Availability/Catalogue: all champagnes are available through LCBO or as consignment/private orders

The Quote/Background: Laurent gave a low-key delivery on the style of Henriot champagnes, commenting on each as it was tasted. There were copious notes and press comments mad available to us.

The Wines:

 

**** BEST -- Four Stars (91+ in Quality/Price Rating terms):

-Henriot Brut Blanc de Blancs NV, $86 PO

-Henriot Brut Rose NV, $79 Consignment (great strawbs fruit)

-Henriot Cuvee Enchanteleurs 1998, $225 Classics +83775 Dec

-Henriot Cuvee Enchanteleurs 1990 magnum, $450 PO  (my favourite)

 

***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):

-Henriot Brut Souverain NV, $59.95 Vintages +959643 Dec

-Henriot Brut Millesime 2005, $99 PO

 

The Food: David Chang's and C Tosi's creations were available for complementing the champagnes, and we ate community style – we had kimchi, a falafel bun, roasted rice cakes with pork sausage and Chinese broccoli, a sliced hanger steak wrapped in Bibb lettuce (from McGee Farms in Ontario), a whole speckled trout fried and breaded with shrimp and smoked milk (also Ontario), and brussels sprouts with fish sauce. Crack pie (sugar pie on oat cookie dough) completed the meal.

The Contact Person: jason@woodmanwinesandspirits.com

The Event's Marketing Effectiveness and Execution (numerical grade): 93.

 

Chimo!  www.deantudor.com

SherryFest Toronto, October 10/13: report

 The Date and Time: Thursday October 10 2013  10 AM to 5 PM

The Event: SherryFest Toronto

The Venue: Gardiner Museum

The Target Audience: wine trade and select consumers

The Availability/Catalogue: This was a continuation of SherryFest in New York. The 11 producers had agents in Ontario, so bottles were available through the LCBO or by private order.

The Quote/Background: There was a seminar, repeated in the afternoon, but I declined since it seemed to be quite similar to previous sherry seminars offered in Toronto.

The Wines: I tasted nothing sweet until the very end.

 

**** BEST -- Four Stars (91+ in Quality/Price Rating terms):

-Alexander Jules Fino Bottled May 2013, $40 US retail

-Alexander Jules Manzanilla Bottled May 2013, $40 US retail

-Alexander Jules Amontillado Bottled May 2013, $40 US retail

-Barbadillo Solear Manzanilla en Rama Saca de Verano 2013 The Vine

-El Maestro Sierra Amontillado 1830 $175 Terra Firma

-El Maestro Sierra Oloroso Extra Viejo $175 Terra Firms

-Fernando de Castilla Antique Palo Cortado $55 The Vine

-Fernando de Castilla Classic Manzanilla The Vine

-Fernando de Castilla Classic Pedro Ximenez The Vine

-Hidalgo Napoleon Amontillado VORS Noble

 

***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):

-Barbaradillo Principe Amontillado The Vine

-Barbaradillo Amontillado VORS [40 years old] The Vine

-El Maestro Sierra Fino +309898 $17.95

-El Maestro Sierra Amontillado 12 year old +310458 $22.95 375mL

-El Maestro Sierra Palo Cortado Terra Firma

-Fernando de Castilla Antique Fino The Vine

-Fernando de Castilla Antique Amontillado The Vine

-Fernando de Castilla Antique Oloroso The Vine

-Gonzalez Byass Leonor Palo Cortado $18 Woodman

-La Gitana Manzanilla +745448 $14.95

-La Gitana Pastrana Manzanilla Pasada Noble Estates

-Hidalgo Wellington Palo Cortado VOS

-Osborne Fino Quinta $8.95 half; $16 full bottle PMA

-Sanchez Romate Fino Marismeno $15 Majestic

-Sanchez Romate Amontillado NPU $18 Majestic

-Tradicion Amontillado VORS $100 30-50 Imports

-Tradicion Palo Cortado VORS $100 30-50 Imports

 

*** GOOD -- Three Stars (85 – 87 in Quality/Price Rating terms):

-Barbadillo Solear Manzanilla The Vine

-Tio Pepe Fino En Rama $20 Woodman

-Hidalgo Napoleon Amontillado Noble

-La Guita Manzanilla +337022 $14.95

-Tradicion Fino 30-50 Imports

 

The Food: excellent cheeses and sausages and Serrano hams from Pasquale Brothers, Scheffler's, CanDisPro and Serrano imports.

The Downside: I just had a long day at Taste Ontario, and my palate wasn't as sharp as it could be. I tasted nothing sweet.

The Upside: a really good show for Toronto. It is sherry's time!!

The Contact Person: sherryfesttoronto2013@gmail.com; Derek@thevineagency.ca

The Event's Marketing Effectiveness and Execution (numerical grade): 90

 

Chimo!  www.deantudor.com

FOOD AND DRINK BOOKS IN REVIEW FOR FALL 2013

EATING ON THE WILD SIDE; the missing link to optimum health (Little,
Brown and Co., 2013, 408 pages, ISBN 978-0-316-22794-0, $27 US hard
covers) is by Jo Robinson, a health writer and food activist in
Washington state. She's the author or co-author of some 14 books, and
runs www.eatwild.com. The premise of her book is to choose present-day
foods that approach the nutritional content of wild plants —our
original diet. Game, although on the website, is not covered in the
book. Log rollers include Andrew Weil and Loren Cordain. Ever since
agriculture was "domesticated", the nutrient value of produce has
diminished. Some wild potatoes have up to 20 times more anti-oxidants
than today's russets; wild tomatoes can have up to 30 times more
lycopene than most supermarket varieties. You do not necessarily have
to go foraging in the wild for such plants, but certain heritage
varieties are better for you than others, and they are worth seeking
out. Part one covers veggies (wild greens, alliums, corn, root
vegetables, tomatoes, crucifers, legumes, artichokes, et al). Part two
covers fruits (apples, berries, stone fruit, grapes, citric, tropical
fruits, melons). For each, there is a description of what the past has
been, what the present is now (and how we got that way), the loss of
diversity, storage, eating, a recipe, a table of recommended varieties
(with comments for each), and "points to remember". The 14 preparations
have their ingredients listed in avoirdupois measurements, but there is
no table of metric equivalents.
Audience and level of use: vegetarians, unenlightened eaters.
Some interesting or unusual facts: she tells you how to store broccoli
in a way that increases its antioxidants by a quarter more. Frozen
berries can be thawed to double their anti-oxidants. Tearing romaine
lettuce the day BEFORE you eat it doubles its anti-oxidant content.
Cooked carrots have twice as much beta-carotene as raw carrots. Orange
juice made from concentrate has almost 50% more anti-oxidants than
fresh or canned juice.
The downside to this book: But hey – no pears?
The upside to this book: lots of little known facts, with a long list
of scientific references to check out.
Quality/Price Rating: 89.

 

 

 

4. THE EVERYDAY DASH DIET COOKBOOK; over 150 fresh and delicious
recipes to speed weight loss, lower blood pressure, and prevent
diabetes. (Grand Central Life & Style, 2013; distr. Hachette, 215
pages, ISBN 978-1-4555-2806-6, $26 US hard covers) is by Marla Heller,
RD, who also teaches food science at the University of Illinois at
Chicago. Rick Rodgers is a focusing food writer of over 40 cookbooks,
and he prepared the recipe developments. This is Heller's third DASH
cookbook (Dietary Approaches to Stop Hypertension). The DASH diet has
been proven to lower blood pressure and cholesterol without the need
for medication. With a diet of fruits, vegetables, low-fat and nonfat
dairy, lean meats, fish and poultry, nuts, beans and seeds, healthy
fats, and whole grains, one can drop pounds and get a faster metabolism
with lower body fat and improved cardiovascular fitness. With new
recipes developed by Rodgers, the book is arranged by course (with
breakfast up first), from soups to desserts. The basic technique is
salt, fat and sugar reduction, with herb/spice increases to keep the
flavour and promote good health. She has mixtures for seasonings:
Cajun, Italian, and Mexican. There's a page of general DASH guidelines
and a resource guide (mainly Internet). Preparations have their
ingredients listed in avoirdupois measurements, but there are tables of
metric equivalents.
Audience and level of use: those seeking a foolproof diet.
Some interesting or unusual recipes/facts: curry-rubbed sirloin with
peanut dipping sauce; pork chops in mustard sauce; pomegranate-
marinated leg of lamb; kale, pear and bulgur salad; apple coleslaw with
buttermilk dressing; cod with grapefruit, avocado, and fennel; roasted
Brussels sprouts with toasted almonds; buttermilk panna cotta with
fresh berries.
The downside to this book: no mixture for Asiatic seasoning.
The upside to this book: There are few snacks here, a good thing
Quality/Price Rating: 88.

 

5. THE POWER OF FOOD; 100 essential recipes for abundant health and
happiness. (Whitecap Books, 2013, 200 pages, ISBN 978-1-77050-182-9,
$34.95 CAN paper covers) is by Adam Hart, founder of the eponymous
lifestyle company (Power of Food). He is committed to educating
organizations and individuals about the benefits of seating a plant-
based diet. In his book, Hart explains eleven Action Steps and six
Power Categories (nuts, seeds, grains, legumes, fruits and vegetables).
He has given us about 100 preps to blend these foods into a healthy
eating plan. He was overweight, pre-diabetic, asthmatic, depressive,
and overly medicated. He brought himself around 13 years ago, and now
motivates others to do the same, with a plant-based diet and exercise.
The main foods are listed below, but there are other preps for other
foods that are nearly as good (cucumbers, bananas, potatoes, etc.).
Preparations have their ingredients listed in both metric and
avoirdupois measurements, but there is no table of equivalents.
Audience and level of use: those who want to change their lifestyle.
Some interesting or unusual recipes/facts: recipes for nuts involve
pistachios, pecans, almonds, walnuts, and cashews; seeds are flaxseeds,
hemp seeds, sesame seeds, chia seeds, pumpkin seeds, and sunflower
seeds; grains are gluten-free, such as brown rice, whole oats,
amaranth, and quinoa; legumes are chickpeas, lentils, black beans,
green peas; fruit are goji berries, coconut, avocados, and blueberries;
main veggies are kale, ginger, garlic and beets. Quality/Price Rating:
89.

 

 

 

6. 200 TEN-MINUTE MEALS (Hamlyn, 2013; distr. Canadian Manda Group, 240
pages, ISBN 978-0-600-62617-6, $7.99 US paper covers) is from the same
team that produced about three dozen other "200" books dealing with
food. Here the emphasis is on quick and easy, virtually no prep food,
based on existing larders and the fridge/freezer. It can be pricey
since a lot of the prepared food comes in jars and cans. Planning is of
the essence, and the formula works so long as you don't do it for all
your meals. The book complements two others in the series (wait, don't
get ahead of me): 20 minutes meals and 30 minute meals. Because the
food is quick, most food here also tends to be on the Asiatic side.
Preparations have their ingredients listed in avoirdupois measurements,
but there is no table of metric equivalents.
Audience and level of use: intermediate skills, harried cooks
Some interesting or unusual recipes/facts: crispy coconut shrimp (6
minutes prep, 3 – 4 minutes cooking); sweet and sour ground pork (1
minute prep, 8 – 9 minutes cooking); chorizo, bean and tomato salad;
salted caramel brownies.
The downside to this book: the time refers to the dish, not to the
entire meal. So one with an app, a main, a side and a dessert could
take over 30 minutes to prepare.
The upside to this book: great pictures.
Quality/Price Rating: 87.

 

7. YOU CAN TOO! Canning, pickling, and preserving the Maritime harvest
(Nimbus Publishing, 2013, 134 pages, ISBN 978-1-77108-024-8, $19.95 CAN
soft covers) is by Elizabeth Peirce, an English professor in Halifax.
She has written other books, notably Grow Organic, a guide to Nova
Scotia vegetable gardening. Here, in this current book, she describes
the best way to preserve Maritime crops, including dehydrating,
freezing and fermenting. Plus the use of root cellars for preservation.
She's also done interviews and has some recipes from Maritime canners.
Her book is modern enough that she has a prep for kale chips.
Instructions are detailed, and there are photos. Chapters are arranged
by technique, and there is an annotated bibliography, with websites.
But there is no index, unfortunately. Preparations have their
ingredients listed in avoirdupois measurements, but there is no table
of metric equivalents.
Audience and level of use: canners or beginners.
Some interesting or unusual recipes/facts: plum ketchup, mustard
pickles, homemade potato chips, pumpkin soup, canned meat broth,
kimchi, and sauerkraut soup.
The downside to this book: no index.
The upside to this book: covers a wide range.
Quality/Price Rating: 89.

 

 

 

8. CREATING YOUR CULINARY CAREER (Wiley, 2014 [sic], 278 pages, ISBN
978-1-118-11684-5, $29.99 US paper covers) is by Ronald Hayes,
Associate Director of the Culinary Institute of America's Career
Service Department. It's been touted to "land your dream job in the
culinary arts" (back cover) – the book explores the broad spectrum of
jobs available in the culinary area, along with career-planning
guidance. He offers material on what's available in the field, goal-
setting, resumes, interviewing, negotiating, and school work. It's a
basic book, useful here in Canada too, with material on salaries, job
outlooks, interview question types, job searches, and professional
development resources. Quality/Price Rating: 87, more if you really
need this book.

 

 

 

 

 

 

 

9. DUTCH OVEN BREAKFASTS (Gibbs Smith, 2013; distr. Raincoast, 128
pages, ISBN 978-1-4236-3228-3, $15.99 US, spiral bound) is by Debbie
Hair, who has been competing in Dutch oven cook-offs since 2003. She's
also former president of the International Ditch Oven Society…who knew?
This is the third in a series of Dutch Oven cookbooks from Gibbs Smith:
the others were on general foods and baking. They are all uniform in
size and layout, with nifty spiral bindings. All the authors are cook-
off winners. Here, there are 40 preps categorized by eggs, potatoes,
pancakes/French toast/crepes, breads, pastries, and breakfast
casseroles. Preparations have their ingredients listed in avoirdupois
measurements, but there is a table of metric equivalents.
Audience and level of use: beginner.
Some interesting or unusual recipes/facts: Denver omelet (Western
omelet in Canada), eggs benedict, potato spears, quiche, burritos,
firehouse hash.
The downside to this book: spiral binding is ok for awhile but the
pages end up being jammed over time.
The upside to this book: there is a full explanation on how to use a
Dutch oven.
Quality/Price Rating: 86.

 

 

 

10. PREVENTION RD'S EVERYDAY HEALTHY COOKING (Skyhorse Publishing,
2013; distr. T. Allen, 224 pages, ISBN 978-1-62087-689-3, $22.95 US
hard covers) is by Nicole Morrisey, and is drawn from her successful
blog, Prevention RD (in operation since 2009). She is a registered
dietician and a diabetes educator. There are 100 light recipes to
promote energy, weight loss and well-being. Snacks are included, as
well as apps, soups, chilies, mains, veggie side dishes, classic
pastas, and useful desserts. The book has many icons to indicate if the
recipe is dairy-free, or gluten-free, or heart-healthy, low-fat, high-
fiber, quick, vegan and vegetarian. Preparations have their ingredients
listed in avoirdupois measurements, but there are tables of metric
equivalents at the back. Recipes have nutrition information, as well as
large type (although the list of ingredients is much smaller) and some
comments by the author. Unfortunately, there is NO index to indicate
ingredients or dishes.
Audience and level of use: beginner
Some interesting or unusual recipes/facts: berry spinach salad,
buttermilk whipped cauliflower mashed potatoes, quinoa black bean
burrito bowls, lemon chicken orzo soup.
The downside to this book: NO index seriously hampers the book.
The upside to this book: large print for the directions.
Quality/Price Rating: 82.

 

11. CANCER NUTRITION & RECIPES FOR DUMMIES (John Wiley, 2013, 340
pages, ISBN 978-1-118-59205-2, $22.99 US paper covers) is by Maurie
Markman, MD, and Carolyn Lammersfeld, RD, both with Cancer Treatment
Centers of America. It's a basic work that teaches you how to speed up
the healing process through diet and to navigate side issues like
dehydration, fatigue and nausea. The authors give forth 80 or so
recipes (breakfasts, lunches, desserts, soups, mains) such as apple
carrot ginger soup, Moroccan shrimp, baked salmon, cauliflower
Italiano, and homemade granola – all of them with prep times, cooking
times, yields, and nutritional information per serving. Preparations
have their ingredients listed in avoirdupois measurements, but there is
no table of metric equivalents.
Audience and level of use: those serious about getting back on track
with their diets.
Some interesting or unusual recipes/facts: see above.
The downside to this book: makes it sound too easy, beyond hand
holding.
The upside to this book: good advice does not interfere with any
medical reasons.
Quality/Price Rating: 88.

 

 

 

12. PALEO LUNCHES AND BREAKFASTS ON THE GO (Page Street, 2013, 192
pages, ISBN 978-1-1-62414-016-7, $19.99 US paper covers) is b y Diana
Rodgers, a nutritional therapy practitioner and cooking teacher. She is
a consultant and a founder of Radiance Nutrition. This is a book for
busy people who need to pack either or both of a breakfast and lunch.
She's got over 100 practical and packable paleo meals such as lettuce
wrap sandwiches and egg muffins. There is also some packaging advice
for portability for the food. There is also some advanced log rolling
from nutritionists. The photos are really done well; they make the book
look very colourful and appealing. Preparations have their ingredients
listed in mainly avoirdupois with some measurements, but there is no
table of metric equivalents. Her book concludes with a resources list
of blogs and other printed materials.
Audience and level of use: paleo lovers.
Some interesting or unusual recipes/facts: We especially enjoyed
"cheesy" kale chips; bubble and squeak; bacon, lemon and greens egg
muffins; coconut crepes; lamb sausage; and homemade Mexican chorizo.
The downside to this book: I'd like some more recipes!
The upside to this book: excellent binding allows the book to sort of
lie flat, which is useful when checking recipes.
Quality/Price Rating: 89.

Chimo!  www.deantudor.com