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Books: Cooking by Cuisine -> Cooking French
A Wine and Food Guide to the Loire
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by:
Friedrich, Jacqueline
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Publisher:
Owl Books
Published: March 1, 1998
ISBN: 080505782X
Format:Paperback
Pages:434
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Book Description
Amazon.com
Creating a fine wine is not so unlike creating a fine guide to wine. They both take craft and inspiration, patience and a passion for quality. Jacqueline Friedrich possesses those attributes in spades, and with them, she's put together the
definitive guide to the Loire, its wines and cuisine, filling a niche that's been empty a long time. As one would savor a fine wine, Friedrich takes her time, dwelling here on the local foods of Anjou, there on the Muscadets of Sèvre-et-Maine. Her
encyclopedic guide takes on the 60 or so appellations in the five wine regions of the Loire, describing the history, soil, and vintners of each, and rating more than 600 wineries. With sections on local cheeses, sausages, and fish dishes, Friedrich's
scholarly approach and delightful prose makes this an inspiring read and a necessary guide. --Stephanie Gold
Product Description:
Here, finally, is the first comprehensive guide to the five wine regions of the Loire. It is written with
passion, understanding, and authority. Friedrich explores the Loire's sixty-odd appellations, explaining each one's history, soils, climate, and vintners. The author rates over six hundred wineries, giving tasting notes and lively sketches of the
individual producers. Friedrich describes the food traditions of each of the five regions--the Nantais, Anjou and Saumur, Touraine, the Sancerrois, and the Auverngne, introducing fishermen, charcutiers, cheesemakers, and farmers. There are maps, a
glossary, and wine itineraries for travelers. It will remain a classic well into the twenty-first century.
Winner: Veuve Clicquot Wine Book of the Year
Winner: Julia Child Award
Winner: the James Beard Award
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