First, taste some wine: New Zealand-born chef Peter Gordon adapts recipes to match the wine

Article Abstract:

The fusion-style cooking of New Zealand-born chef Peter Gordon that indicates his roots, while also incorporating Asian ingredients and ideas is unique in which he also adapts recipes and cooks dishes to suit particular wines. Recipes are presented of some of his dishes that accompany specific wines.

New Zealand, Innovations, Recipes and menus, Cooks, Chefs, Fusion cooking, Gordon, Peter

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A taste Of Italy: our guide to the eight gourmet foods that are the jewels in Italy's culinary crown

Article Abstract:

Tips on buying and preparing Parmigiano-Reggiano, pasta, proscuitto, risotto, balsamic vinegar, espresso, olive oil and white truffles are given. Recipes for Fonduta, spaghetti with green tomatoes, broiled Cornish hen with balsamic vinegar and more are given.

Purchasing, Cooking, Cover Story, Cookery (Cheese), Cookery (Pasta), Cheese, Pasta products, Vinegar, Cookery (Rice), Rice, Varieties, Cookery, Italian, Italian cooking, Truffles, Cookery (Ham), Ham, Cookery (Vinegar), Espresso coffee, Olive oil, Cookery (Truffles), Parmesan cheese, Cookery (Olive oil)

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A taste for home

Article Abstract:

A profile of San Francisco entrepreneur and wine collector Peter Boboff is presented. The Australian's house, cellar and buying strategies are described.

Recreation, Wine

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