OnMilwaukee.com recommends, June 2, 2012
Two new cookbooks and more await you in this week's edition of OnMilwaukee.com recommends. Read on.
"Chef in the Vineyard" by John Sarich (Sea-Hill Press, $32.95) – Chateau Ste. Michelle wine director John Sarich – a master of pairing wine and food – takes readers on a jaunt through 10 of his favorite vineyards in California, Oregon and Washington. Along the way he offers up full menus and recipes for all the dishes, too, of course, that pair well with each winery's wine. There's everything from Asian Dungeness crab cocktail to braised lamb shanks in syrah with polenta to chicken and creamy tarragon salad and Oregon blueberry tart with hazelnut topping. There's an entire vegetarian section, details on pairing and dozens of luscious photographs of food and vines. Read more and buy the book here. – Bobby Tanzilo
Erv's Mug – I'm not going to lie – it's kind of hard to find a good "beer" bar south of Milwaukee. Erv's Mug, 130 W. Ryan Road in Oak Creek, is a big exception. A laundry list of craft taps and a quality selection of bottled specialty suds make this a go-to stop for neighbors and destination seekers alike. There's no doubt you'll find something on the beer list you'll like. For more info, check out OnMilwaukee.com's feature on this south side bar here. – Renee Lorenz
"Charred & Scruffed: Bold New Techniques for Explosive Flavor On and Off the Grill," by Adam Perry Lang (Artisan Books, $24.95) – We're already deep into grilling season, so maybe it's time to expand your skills over the coals and classically-trained-chef-turned-bbq-demon Adam Perry Lang – who owns Carnevino in Vegas and Barbecoa in London – is just the guy to help you out. Lang cooks on a grate, he cooks on planks, he even cooks the food smack dab on the coals and this book tells you how to do all of it. He serves up the basics on rubs, marinades, how to best use the grill's heat and more. Sure, there's steak and brisket and chops and chicken here, but there's also scruffed carbonara potatoes, charred radicchio with sweet and sticky balsamic and bacon, and dozens of other recipes to help challenge and hone your barbecue skills and expand your repertoire in the backyard kitchen. adamperrylang.com – Bobby Tanzilo
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