Sid Goldstein

I use this book more than any other for entertaining. The recipes are too expensive for day-to-day use, but they are fantastic and unique and tend to use ingredients I can get fresh in CA. The wine component is not to be missed. The food pairing "taste components" formula is very well organized, easy to remember and work with for menu planning. (Also good for ordering wine in restaurants). Lovely pictures, gread food, instructional wine info-- an all-around great book.

This is one of the most used cookbooks in our house. Not a single dud yet and the wine pairings are spot on. Recommended.

While I prefer Goldstein's other cookbook, this is by no means a shabby cookbook at all. Virtually every recipe from both books is worth at least a thorough look-see, if not outright trying to make it. I like the fact that there are plenty of pictures and the fact that the recipes are quite complete in everything (no missing ingredients, no missing steps, etc).

This is my most beat-up and most stained cookbook. So you know it's good. Haven't made a stinker from it yet. The recipes are a little ingredient heavy, but it is hard to argue with such fantastically delicious results. YUM YUM YUM YUM YUM YUM