A stirring account
Article Abstract:
Risotto, the creamy Italian rice dish without the cream, has become popular worldwide, making the dish present in almost every restaurant's menu around the world. Risotto, which became popular in Italy in the 19th century, is usually served in between an an antipasto and a meaty main course in Italy, while in the US, risotto is often served as the main course. Risotto rice comes in three grades based on size, which include semifino or the smallest, fino and super fino. Risotto is also used in making sauce by combining the starch with hot broth or other ingredients.
Comment:
World: Risotto becomes popular worldwide, making it always present in almost every restaurant's menu
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1998
User Contributions:
Comment about this article or add new information about this topic:
Sake savvy
Article Abstract:
Wine aficionados in the US are finding that sake, the Japanese rice wine, offers a variety of flavors that can be matched with Asian as well as continental cuisine. The discovery has raised the volume of premium sake being imported into the US while also raising Americans' appreciation for high-quality rice wine. Premium crafted-sake, rice wine that is produced in limited quantities, may be compared to microbrews from the US. Premium sake may be served hot or cold, unlike mass-produced sake, which is ideally served warm.
Comment:
Wine aficionados find that sake offers a variety of flavors that can be matched with Asian as well as continental cuisine
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1998
User Contributions:
Comment about this article or add new information about this topic:
Out of the bag: Fine tea is no secret anymore as savvy restaurants and cafes introduce consumers to the world's very best
Article Abstract:
The different types of tea, including white, green, oolong, black, and pu-erh teas are described. Their taste and brewing technique are also detailed.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2001
User Contributions:
Comment about this article or add new information about this topic:
- Abstracts: At home in wine country: Lodging among the grapes in Tuscany. Visiting the Vineyards: Touring and Tasting at Tuscan Wine Estates
- Abstracts: My wines of the year
- Abstracts: Alsace's Riesling vintage. Austria's go-to whites. Austria's exotic whites
- Abstracts: Twin peaks in Bordeaux. Battle of Bordeaux. An outsider in St.-Emilion: Gerard Perse challenges tradition in Bordeaux
- Abstracts: Split personality. Joseph Swan. France's sweet winemakers vow to stick together: New association defends wines that gain their flavors from 'noble rot.'(Sapros)