Garlic, Wine and Olive Oil: Historical Anecdotes and Recipes

Rating:
Summary: Keeping it real, and keeping it in the kitchen...
Review: I recently meet Thomas Pellecia at his wine store in Manhattan and found him fascinating and infomative on the subject and history of wine. After learning that he, along with having owned his own vinyards and grown his own wines, had a book published, I sought it out to read. I myself work in the importation end of the wine business and my perspective latches more onto the wine than the other fascinating aspects of this book. After all, I find myself reading alot of books on wine. This book was not like the majority of them. I find most books on the subject of wine stuffy, pompous and disdainfull of anyone that does not aspire to the highest levels of fine wine at all times. This book on the other hand was honest, straight-forward, bursting with amusing anecdotes and historical references which also kept the subject of wine where it belongs, as a companion to the meal, at the dinner table or in the kitchen. For Thomas, wine is not some idol on a pedistal that must be aspired to, but rather an integrale part of his personal and cultural history that is clearly paralled with both olive oil and garlic. A "Holy Triumvirate" which is not raised above everyday life, but which forms the basis of everyday meals and medicines.

Rating:
Summary: Keeping it real, and keeping it in the kitchen...
Review: I recently meet Thomas Pellecia at his wine store in Manhattan and found him fascinating and infomative on the subject and history of wine. After learning that he, along with having owned his own vinyards and grown his own wines, had a book published, I sought it out to read. I myself work in the importation end of the wine business and my perspective latches more onto the wine than the other fascinating aspects of this book. After all, I find myself reading alot of books on wine. This book was not like the majority of them. I find most books on the subject of wine stuffy, pompous and disdainfull of anyone that does not aspire to the highest levels of fine wine at all times. This book on the other hand was honest, straight-forward, bursting with amusing anecdotes and historical references which also kept the subject of wine where it belongs, as a companion to the meal, at the dinner table or in the kitchen. For Thomas, wine is not some idol on a pedistal that must be aspired to, but rather an integrale part of his personal and cultural history that is clearly paralled with both olive oil and garlic. A "Holy Triumvirate" which is not raised above everyday life, but which forms the basis of everyday meals and medicines.

Rating:
Summary: Wonderful and Refreshing Read
Review: Pellechia mixes history with his love for food and wine in a most refreshing way. He jumps from the time of Alexander The Great to The Roman Empire to 1970s Iran and 1980s Brooklyn effortlessly, all the while inspiring people who know a little about food and wine to know a good deal more. He tackles the holy trinity of eating in a style that is as fresh as a loaf of Italian bread taken right out of the oven. His selection of recipes sprinkled throughout are a delight.....David Kiley of USA Today.

Rating:
Summary: Great Book for the Novice and Learner
Review: The blend of literature, personal story, information and recipes makes this book a warm and helpful companion. Not only are the resulting meals a delight, but they are richer for the narrative that goes with them. Warning: do not read this book on an empty stomach - it could cause a trip to the market!

Rating:
Summary: Great Book for the Novice and Learner
Review: The blend of literature, personal story, information and recipes makes this book a warm and helpful companion. Not only are the resulting meals a delight, but they are richer for the narrative that goes with them. Warning: do not read this book on an empty stomach - it could cause a trip to the market!