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Vine Dining: White

Vine Dining: White

by EmmanuelStroobant (Author)

  • Used

    Hardcover 2005

    $10.09
Synopsis

Great recipes to go with that perfect glass of wine! The first in a set of two books on wine, "Vine Dining: White" is a book that will appeal to those who enjoy entertaining with a good glass of wine. "Vine Dining: White" provides information about eight different grape varieties, and provides recipes to go with these wines, bringing out the best from both. The eight grape varieties featured are Chardonnay, Gewurztraminer, Muscat, Pinot Gris, Rielsing, Sauvignon Blanc, Semillon and Viognier. A detailed introduction and ten newly created recipes accompany each grape variety. Beautiful and artistic photographs of the wine and dishes fill the book - making it a feast for the senses! The forthcoming partner title is "Vine Dining: Red".

$10.09

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1 in stock

More Information

Format: Hardcover
 Pages: 192
 Publisher: Times Editions
Published: 01 Dec 2005
ISBN 10: 9812329773
ISBN 13: 9789812329776

Author Bio
Chef Emmanuel Stroobant began his apprenticeship at Hostelerie St. Roch, Belgium, a member of the Relais & Chateaux Association. From there, he was seconded to a number of Michelin establishments to train under various master chefs, including Chef Pierre Romeyer at the Pierre Romeyer Maison de Bouche, Chef Alain de Luc at the Barbizon, Chef Laurent Trignon at the La Roseraie and Chef Alain Bleys at the Chene Madame. In 1987 and 1988, he was awarded 'Best Apprentice Chef of Belgium'. Upon completing his apprenticeship, Chef Stroobant worked at various restaurants in Liege, Belgium, including Hostellerie Du Comte de Mercy and Le Bal Restaurant, before moving to work in various fine-dining establishments in Australia, Malaysia and Singapore. He also acted as consultant to the Up & Down Restaurant in Liege, Belgium, the Bouchon Restaurant in Santa Barbara, California, USA, and the Dawson Hall-Freemason Association in Kuala Lumpur, Malaysia. Chef Stroobant's passion and commitment to culinary excellence continues to be recognized. He was awarded 'Best Expatriate Executive Chef' by World Asia Media, Malaysia in 1999 and 'Chef of the Year' at the World Gourmet Summit 2002. His restaurant in Singapore, St. Pierre, for which he is Executive Chef was also awarded 'Best New Restaurant of the Year' and 'Most innovative Menu' in 2002 by Wine & Dine magazine, Singapore, plus 'Best New Restaurant of the Year' at the World Gourmet Summit 2002.