The Handy Nutrition Answer Book by Thomas E. Svarney [pdf | 89,74 Mb] ISBN: 1578594847

  • Full Title: The Handy Nutrition Answer Book (The Handy Answer Book Series)
  • Autor: Thomas E. Svarney
  • Print Length: 384 pages
  • Publisher: Visible Ink Press
  • Publication Date: March 17, 2015
  • Language: English
  • ISBN-10: 1578594847
  • ISBN-13: 978-1578594849
  • Download File Format | Size: pdf | 89,74 Mb
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Your fitness, health, and well-being depend on food and proper nutrition. Yet, knowing what is in the foods we eat, understanding the differences between good and bad fat, learning which foods are good sources of vitamins, keeping up on the latest scientific discoveries, or discerning the effectiveness of different diets can be challenging. To help answer these questions there’s The Handy Nutrition Answer Book. Additionally, the book scrutinizes the pros, cons, and effectiveness of the biggest, most popular, and trendiest diets on the market today.

This handy reference examines, explains, and traces the basics of nutrition, the value of vitamins, minerals, fats, proteins, the science behind food-processing and the modern food industry. It traces nutrition—and nutritional misconceptions—throughout history. It explains how to read food labels and what to watch for in food additives. From the newsworthy to the practical and from the medical to the historical, this entertaining and informative book brings the complexity of food and healthy nutrition into focus through the well-researched answers to nearly 900 common questions, such as …

How do our muscles obtain energy?
What is a calorie in terms of nutrition?
How are calories measured?
Why do vegetarians need to know about complementary proteins?
How does a person interpret how much fat to eat based on the daily calories they want to consume?
What is omega-9?
How have trans fats in foods changed in the past—and how might they change in the future?
Can dense carbohydrates that are high in fat and calories affect our sleep?
What are some “healthier” natural sweeteners?
What recent study indicated that red wine and dark chocolate are not as healthy as we think?
What are some of the worst ways to cook vegetables that destroy nutrients?
What is the Maillard reaction?
What recent study showed how beer can help grilled foods?
How does human taste work?
Does the percent of water in our system change as we age?
What’s the difference between gluten sensitivity, celiac disease, and wheat intolerance?
What “sugar” can act like a laxative?
What did the ancient Roman soldiers eat?
Why did so many men die from starvation during the American Civil War?
What does the word “natural” mean on a label?
Why will food labels change in the near future?
What are genetically modified organisms (GMOs)?
Is there a controversy concerning farmed fish versus wild-caught fish?
What is irradiation of food?
Why is high fructose corn syrup so controversial?
How can diet help with premenopausal symptoms in women?
Can soy products lower my cholesterol?
Why do some people seem to eat whatever they want—and still lose or maintain their weight?

 

Editorial Reviews

From School Library Journal

Gr 8 Up—Readers will find information on a plethora of topics in this one-stop source for all things nutrition: vitamins, food allergens, what foods were eaten in different historical periods, preservation methods, DNA vs. RNA, food labeling, artificial sugars, gluten sensitivity, and more. The authors offer the latest scientific evidence and theories available and point users to helpful online resources, such as myplate.gov. The handy index makes looking up specific subjects easy. VERDICT A useful book, ideal for high school, college, or even adult sections public libraries.—Jane Hebert, Glenside Public Library District, Glendale Heights, IL

Review

“… recommended … a useful resource …” — Booklist

“Starred Review. … The diet comparison appendix is the most fascinating extra resource … This [is an] approachable and valuable resource for nutrition students, health care professionals, and laypeople interested in nutrition information …” — Library Journal

“… a great reference for both teacher and student as a part of any science classroom library. … The questions are relevant and the answers are short and to the point. If you have been looking for a helpful and handy nutrition reference, this book may be the answer for you!” — National Science Teachers Association Recommends

“Readers will find information on a plethora of topics in this one-stop source for all things nutrition … a useful book …” — Christian Library Journal

“… a handy reference book when looking for specific information, or it can be read cover to cover as a comprehensive guide to nutrition. The question-and-answer format, with chapters divided into major categories, makes it easy to browse …” — VOYA magazine

“both practical and informative … Recommended” — School Library Journal

“Every conceivable question is answered with current information. … There is no preaching here just well written, understandable facts on the latest nutritional science and guidelines.” — Children’s Literature

The Handy Nutrition Answer Book by Patricia Barnes-Svarney and Thomas E. Svarney will answer your “What should I eat?” conundrums.”— Bookworm Sez

 

Keywords

och auf ein frisch gebackenes Brot freut.

Liebe Backfreunde,

ist das nicht ein wunderbarer Duft, wenn frisch gebackenes Brot aus dem Backofen kommt? Warm und mit dieser unwiderstehlichen Kruste, in die man am liebsten sofort hinein beißen möchte … Und wenn dann die erste Scheibe herunter geschnitten und mit Butter bestrichen ist, die weiche Krume und der knusprige Rand … was für ein unvergleichlicher Genuss!

Ich weiß nicht ob es Ihnen auch so geht, aber eines steht für mich fest: Brot ist eines der wichtigsten Grundnahrungsmittel unserer Kultur und das selbstgebackene sicher auch eines der wertvollsten. Denn da weiß man, was drin steckt.

Als ich mich zum ersten Mal damit beschäftigte, lebte ich in den USA und vermisste das deutsche Brot sehr. Andererseits konnte ich mir nicht vorstellen, Brot selbst zu backen, weil ich es für einen zu komplizierten Vorgang hielt. Doch dann las ich, dass die Siedler, die in den amerikanischen Westen zogen, über ein universales Küchengerät verfügten, den Dutch Oven. Offenbar waren es Holländer, die den gusseisernen Topf mit Deckel mit in die Neue Welt brachten, wo er bei Cowboys, Holzfällern und Pfadfindern auch später noch sehr beliebt war. In diesem Topf wurden über einer Feuerstelle nicht nur Eintöpfe gekocht, darin wurde auch Brot gebacken.

Und genau so ein Bräter stand auch in meinem Schrank, ganz hinten. Er wurde viel zu selten benutzt, doch das änderte sich von Stund an. Schon meine ersten Versuche waren von Erfolg gekrönt, ganz egal welche Temperatur die verschiedenen Teige erforderten, die Brote gelangen immer. Seither backe ich unser Brot selbst, dabei variiere ich die Rezepte, je nach Gelegenheit mal pikant, mal eher süß. Die Vielfalt ist einfach großartig und inspiriert mich immer wieder zum Experimentieren. Meine Lieblingsrezepte finden Sie in diesem Buch.

Sollten Sie also auch einen gusseisernen Topf besitzen, kann ich Sie nur ermutigen ihn zum Brotbacken zu benutzen, denn Brot im Topf gebacken gelingt immer. Und wenn Sie noch keinen haben, die Anschaffung lohnt sich. Sicher, es braucht Geduld, weil die Teige meistens über mehrere Stunden gehen müssen, aber die tatsächliche Arbeitszeit ist kurz und die Vorfreude auf das frische, duftende Brot groß. Versuchen Sie es einfach und Sie werden erleben, wie leicht das geht.

Viel Spaß wünscht Ihnen Ihre

Gabriele Redden

Inhalt

Wissenswertes

Vorwort

Wichtiges im Überblick

Die Geräte

Die Zutaten

Die Rezepte

Sauerteig selbst ansetzen

Feine Hefebrote

Aromatische Sauerteigbrote

Süße Brote

Glutenfreie Brote

Pikante und süße Brotaufstriche

Wichtiges im Überblick

Alle Zutaten müssen Zimmertemperatur haben

Lassen Sie die Zutaten Raumtemperatur annehmen, bevor Sie mit dem Backen anfangen. Das gilt ganz besonders für Hefe und Sauerteig – beide können besser arbeiten, wenn sie mindestens 21 °C haben. Denken Sie aber auch bei der Zugabe von Wasser, Milch oder Eier daran. Um dies besonders hervorzuheben, haben wir bei jedem Rezept diesen Stempel abgebildet. Generell wird der Temperaturbereich 21 bis 24 °C als Zimmertemperatur angesehen.

Gehender Teig mag keine Zugluft

Sie werden merken, dass ich den Teig zum Gären immer zudecke. Das tue ich zum einen aus hygienischen Gründen, aber es ist auch ganz wichtig, um Zugluft zu vermeiden. Stellen Sie den gehenden Teig nie an eine zugige Stelle.

Unterschiedliche Teigkonsistenzen

Obwohl ich für ein Brot immer die gleichen Zutaten in den gleichen Mengen nehme, ist der Teig nicht immer gleich. Vielleicht hängt es mit der Temperatur und Luftfeuchtigkeit zusammen, vielleicht ist das eine Mehl etwas frischer als das andere. Vielleicht sind es auch mehrere Faktoren, die hier zusammenspielen. Lassen Sie sich nicht irritieren. Geben Sie eventuell etwas Mehl oder Wasser hinzu, so dass die im Rezept beschriebene Konsistenz erreicht wird. Und es passiert auch nichts, wenn der Teig zu dünn in den Topf kommt – das Brot wird trotzdem gelingen.

Kleiner Topf – großer Topf

Ich arbeite in diesem Buch mit dem 3-Liter- und dem 5-Liter-Topf. Wenn Sie nur eine Topfgröße zur Verfügung haben, können Sie trotzdem alle Brote backen: Wenn Sie die Zutaten, die ich für ein großes Brot (5-Liter-Topf) angegeben habe, halbieren, können Sie das Brot im kleinen Topf backen. Umgekehrt können Sie fast alle kleinen Brote auch im großen Topf backen – in den meisten Fällen ist der Teig so kompakt, dass er seine Form behält, schlimmstenfalls wird das Brot etwas flacher. Wenn Sie aus einem kleinen Brot ein großes machen möchten, verdoppeln Sie die Zutatenmengen.

Die Geräte

Küchenmaschine: Zu den besten Erfindungen für die Küche gehört zweifelsfrei die Küchenmaschine, die uns unter anderem das Kneten bzw. Rühren der Teige abnimmt. Natürlich können Sie die Teige auch ohne Küchenmaschine herstellen, dann ist allerdings Handarbeit gefra
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ts. I prefer a flat stainless steel blade, as they’re incredibly sharp and produce the most amazing aroma.

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+ GLASS STORAGE JARS – Glass jars, such as mason jars, are great for storing, preserving and serving delectable desserts and treats.

+ SPATULA – A spatula is my most prized possession when spreading icing on a cake. It offers a beautiful smooth finish and works well with any cream cheese, Greek style yoghurt or coconut yoghurt type of frosting.

+ KNIVES – It’s important to invest in a set of good quality steel knives as they should last you a lifetime and are an absolute kitchen staple. So far I’ve had mine for more than 20 years, since the start of my chef apprenticeship.

+ MEASURING CUPS, SPOONS AND SCALES – Baking uses exact measurements so it’s important you have a good selection of measuring cups and spoons as well as digital scales for accuracy.

+ WOODEN SPOON – I love using wooden spoons as they’re strong, have a high heat tolerance and won’t scratch your cookware.

+ BAKING TINS – My most used baking tins are loaf-baking tins, muffin tins and round cake tins. I normally line my baked goods with baking paper so it’s easy to remove them afterwards.

+ BAKING TRAYS – I use a flat baking tray for baked goods that are perfect for cookies.

+ OVEN – I use a fan-forced oven for most of my recipes, which is why my temperatures are mostly 160°C. If you have a conventional oven with no fan, turn up the heat to 180°C.

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+ BAKING PAPER – Baking paper or greaseproof paper not only keeps your baked goods from sticking to their baking tin, but they make transporting baked goods to counters or platters a breeze.

+ COOLING RACK – While it can be tempting to eat a loaf of bread or muffin straight from the oven, a cooling rack creates a perfect place to cool down your baked goods evenly and quickly. Over-baking can occur when you leave your baked goods in the pan because of the residual heat.

+ WIRE WHISK – I love using my stainless steel “balloon” whisk, which is made from a series of flexible wires. They’re great for vigorously whisking air into eggs or making the perfect yoghurt frosting.

+ PASTRY BRUSH – To glaze more pastry with egg in the shortest amount of time, a pastry brush is essential. It’s also great for spreading butter in tins in place of baking paper.

+ FOOD PROCESSOR – A good quality food processor will take you a long way. I’ve had mine for the past 15 years. They are perfect for fine and course chopping and they mix the most amazing breads, raw tart bases, cake fillings and desserts.

+ MIXING BOWLS – Small, medium and large bowls can be used for mixing pastry and cakes and soaking nuts. Ceramic bowls can double up as mixing bowls and for serving.

+ CAST IRON PAN – Cast iron pans are great for crumbles, cornbread and roasting fruit. I absolutely love how they can keep things hot inside while developing a wonderful crust around the edges and bottom.

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PRINCIPLES

OF BAKING

From preparing your nuts to unlock their nutritional value, to blending a luscious and creamy cake frosting, these methods lay the foundation to bringing out the goodness and producing delicious results in baking, every time.

+ BAKING – Baking is a simple dry-heat cooking method. I use a fan-forced oven for most of my recipes, which is why my temperatures are mostly 160°C (320°F).

+ SOAKING – This involves soaking grains, nuts and seeds in water for a few hours, or overnight, to break down the cell walls and increase their nutritional profile. Abundant enzymes in the soaked products make them easy to digest, which is great for those with weak digestion.

+ TOASTING NUTS AND SEEDS – Nuts and seeds used in baking have a richer flavour when toasted, which enhances the flavour of your baked goods. My favourite way to toast is to bake nuts and seeds until they are lightly browned and fragrant. Alternatively, you can use a frying pan over a medium heat while stirring them frequently.

+ BEATING – Beating is an intense method of mixing ingredients together to create a smooth and voluminous mixture. Depending on your ingredients, this is done with either a stand mixer or wire whisk.

+ BLENDING – From smoothies to nut butters and to tart fillings, blending is often used as a way to create a smooth and thick consistency.

+ CREAMING – A common method in baking, creaming is mixing ingredients together while incorporating air into the dough. This way of mixing helps baked mixes to rise. You can cream ingredients using a whisk or the paddle attachment of your stand mixer for best results.

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+ FOLDING – Folding is a gentler mixing technique than stirring. It generally involves adding a delicate ingredient, such as beaten egg whites, into a batter to thor
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ugula Bar e Ristorante . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Pork Scaloppini with Speck & Montasio Potatoes

Sweet Potato, Parsnip & Beet Gratin

Beatrice & Woodsley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Scottish Salmon Tartare with Sweet Corn Vinaigrette, Charred Haricots Verts & Herb Salad Blueberry-and-Lemon Curd Pain Perdu with Buttermilk Ice Cream & Lavender Sugar Biker Jim’s Gourmet Dogs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Malaysian Curry Jam

Irish Car Bomb Cheesecake

Bistro Vendôme . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Roast Chicken with Herbed Jus, Cauliflower Gratin & Mâche Salad in Tarragon Vinaigrette The Bitter Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22

Death on the Bearskin Rug

Bittersweet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Seared Rockfish with Warm Crab-Kale Salad & Vanil a Consommé

Maple-Cured Duck Ham with Fal Fruit Salad & Smoked Raisin Vinaigrette Blackbelly Catering . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29

Smoked Rainbow Trout Salad with Green Chile–Cornbread Pudding

Black Cat Farm~Table~Bistro . . . . . . . . . . . . . . . . . . . . . . . . . .32

The Fall Also Rises

Bones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34

Escargot Potstickers

00_DBCT_i-xiii_v55.indd 3

6/13/13 9:35 AM

Cafe Aion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36

Braised Oxtail with Figs & Chickpeas

Braised Octopus with Olives & Cilantro

Central Bistro & Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40

Pork Chops with Peach Barbecue Sauce, White Cheddar Grits & Peach Salad Corn-and-Bacon Risotto with Wisconsin Cheese Curds & Paprika Oil ChoLon Modern Asian Bistro . . . . . . . . . . . . . . . . . . . . . . . . . .46

Kaya Toast with Poached Eggs & Coconut Jam

Colt & Gray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49

Grass-Fed Beef Heart Tartare with Bread Soufflés, Diced Beets & Quail Egg Yolk $400 Handcart

Cured . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54

The French Fig

The Spicy Frenchman

Elway’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .58

Lamb Fondue

Euclid Hall Bar & Kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

House Pickles

Flagstaff House . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65

Lobster Soup with Rice & Shi takes

Frasca Food and Wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68

Chestnut Soup

Frangipane Pear Tart

Fruition Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72

Fruition Farms Shepherd’s Halo with Semolina Zeppole, Tomato Marmalade, Olive Oil Jam

& Pickled Red Onion Salad

Heirloom Tomato-and-Fried Eggplant Salad with Roasted Eggplant Hummus, Fruition Farms Ricotta

& Toasted Pine Nut Emulsion

Green Russell . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .78

Central Park

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Contents

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The Inventing Room . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80

Shaved Vegetables with Smoked Olive Oil, Goat Cheese Marbles & Toasted Pecans S’mores-Style Spring Rol s with Strawberry-Ginger Dipping Sauce

Jax Fish House & Oyster Bar . . . . . . . . . . . . . . . . . . . . . . . . . .83

Ahi Tuna with Fingerling Potato–Andouil e Hash & Grana Padano Vinaigrette Jenna Johansen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .87

Sai Krok (Isaan Sour Sausage)

Jonesy’s EatBar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .90

St. Louis–Style Gooey Butter Cake

Autumn Sangria

The Kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .94

Cassoulet

Gril ed Broccoli with Anchoïade Dressing

Lala’s Wine Bar + Pizzeria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100

Cauliflower Gnocchi with Roasted Kale & Limoncel o Broth

Date-Walnut Cake with Toffee Sauce

Lao Wang Noodle House . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106

Chinese Cold Noodles with Chicken

Leaf Vegetarian Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . 110

Apricot Deviled Eggs

Jamaic
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work followed. Mario and Emeril and nearly anybody else who’d committed the sin of professionalism were either banished or exiled, like Old Bolsheviks—seen as entirely unnecessary to the real business of “Food”—which was, they now recognized, actually about likable personalities, nonthreatening images, and making people feel better about themselves.

With every critical outrage—the humiliating, painful-to-watch Food Network Awards, the clumsily rigged-looking Next Food Network Star, the cheesily cheap-jack production values of Next Iron Chef America—every obvious, half-assed knock-off they slapped on the air would go on to ring up sky-high ratings and an ever-larger audience of cherished males twenty-two to thirty-six (or whatever that prime carbuying demographic is). In service to this new, groin-level dynamic, even poor, loyal Bobby Flay was banished from cooking anywhere near as well as he actually could—to face off with web-fingered yokels in head-to-head crab-cake contests—to almost inevitably (and dubiously) lose.

If any further evidence is needed of the inevitability, the supremacy of the Food Network Model—the runaway locomotive of its success, the brutal genius of the Brooke Johnson Five-Year Plan—well, look at the landscape now: Gourmet magazine folded, and while the glossymagazine industry is in dire straits everywhere and distinguished, 180-year-old newspapers are closing down across the country, Food Network magazine, Everyday with Rachael Ray, and Paula Deen’s branded magazines are booming, the Empire of Mediocrity successfully spreading its tentacles everywhere.

This, I have come to understand, is the way of the world. To resist is to stand against the hurricane. Bend (preferably at the hip, asscheeks proffered). Or break.

But perhaps you need more visceral evidence of the Apocalypse:

Rachael Ray sent me a fruit basket. So I stopped saying mean things about her. It’s that easy with me now. Really. An unsolicited gesture of kindness and I have a very hard time being mean. It would seem … ungrateful. Churlish. To be nasty to someone after they sent you a gift of fruit doesn’t fit my somewhat distorted view of myself as secretly a gentleman. Rachael was shrewd about that.

Others have taken a more … confrontational approach.

So, it’s the party following the Julie & Julia premiere, and I’m standing there by the end of the buffet, sipping a martini with Ottavia, the woman I’d married in 2007, and two friends, when I feel somebody touching me. There’s a hand under my jacket and running up my back and I instantly assume this must be somebody I know really well to touch me in this way—particularly in front of my wife. Ottavia has had a couple of years of mixed martial arts training by now, and the last time a female fan was demonstrative in this way, she leaned over, grabbed her wrist, and said something along the lines of “If you don’t take your hands off my husband, I’m going to smash your fucking face in.” (In fact, I remember that those were her words exactly. Also, that this was not an idle threat.)

In that peculiar slow motion one experiences in car wrecks, in the brief second or so it took for me to turn, I recall that particularly frightening detail: my wife’s expression, significant in that it was frozen into a rictus of a grin, paralyzed with a look I’d never seen before. What could be standing behind me that would put this unusual expression on my wife’s face—make her freeze like that—a deer in the headlights?

I turned to find myself staring into the face of Sandra Lee.

Ordinarily by now, a woman’s hand up my back, Ottavia would have been across the table with a flying tomahawk chop to the top of the skull—or a vicious elbow to the thorax—followed immediately by a left-right combination and a side kick to the jaw as her victim was on the way to the floor. But no. Such are the strange and terrible powers of television’s Queen of Semi-Homemade that we, both of us, stood there like hypnotized chickens. The fact that Sandra was standing next to New York’s attorney general—and likely next governor—Andrew Cuomo (her boyfriend), added, I thought, an implied menace.

“You’ve been a bad boy,” Sandra was saying, perhaps referring to casual comments I may or may not have made, in which I may have suggested she was the “hellspawn of Betty Crocker and Charles Manson.” The words “pure evil” might have come up as well. It is alleged that the words “war crimes” might also have been used by me—in reference to some of Sandra’s more notorious offerings, like her “Kwanzaa Cake.” Right now, I have no contemporaneous recollection of those comments.

Nor do I have any recollection of how I responded to the feel of Sandra’s icy, predatory claws working their way up my spine and around my hips—like some terrifying alien mandibles, probing for a soft spot before plunging deep into the soft goo of my kidneys or liver. Looking back, I imagine myself
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ough they are made from grapes from a single vintage, LBVs are produced in a “nondeclared” year. These delicious, plummy-tasting wines are barrel-aged for four to six years and then are ready to be drunk.

TAWNY PORT

Hands-down the world’s bestselling ports. Blending finely aged superb ports from different years, some a century old, is what lends tawny port its nutty flavor with overtones of vanilla, butterscotch, and caramel. And the name? Because of long barrel-aging, the wine’s color lightens from a deep red to an orange brown. Tawny ports are designated on the bottle as ten, twenty, thirty, and more than forty years old. Colheita is the Portuguese term for an extraordinary rare tawny port made from a single vintage.

RUBY PORT

This is a good entry-level port. It’s a blend of good but not stellar ports from different years that are barrel- or tank-aged for no more than three years and receive little bottle aging. Therefore, it has a straightforward character with spicy, red-fruit flavors.

WHITE PORT

These dry or sweet wines, made from white grapes, are aged briefly in wood and have a mild nutty, slightly sweet taste. Served chilled with a twist of lemon or a splash of soda, they make an excellent aperitif.

BEIRA LITORAL (bay-rduh lee-too-rahl), BEIRA BAIXA (bay-rduh buy-shuh), and BEIRA ALTA (bay-rduh ahl-tuh)

Beira Litoral, Beira Baixa, and Beira Alta—collectively known as the Beiras—cut a huge swath through central Portugal. Second in size only to the vast Alentejo, the Beiras run from the mountains abutting Spain in the east to the Atlantic in the west. The provinces got their respective names because, as you travel east, the region rises precipitously like half of a giant bell curve, from balmy sea (litoral means “coast”) to squat hills (baixa means “low”) to soaring, thickly forested mountains (alta translates as “high”). But, more important, the provinces act as a curtain between the lush green regions to the north and the summer-parched provinces to the south. And because of their sheer size, they offer perhaps the wildest changes in topography (including Serra da Estrela, the highest point on the mainland, topping out at 6,532 feet), the greatest differences in culture, and the widest variety of food.

What to Eat

Cheese, including queijo da Serra (unctuous runny sheep’s-milk cheese), Requeijão (soft and ricotta-like), Castelo Branco (similar to Serra), and peppery Rabaçal; cabrito assado (roast kid rubbed with plenty of garlic, then doused in rich brandy before cooking); chanfana de cabrito (red wine–based kid stew); leitão (roast suckling pig); and torresmos (here, pork cracklings).

What to Drink

Wines from Adega Cooperativa de Cantanhede, Adega Cooperativa de Mealhada, Álvaro Castro, Campolargo, Casa de Santar, Caves São João, Companhia das Quintas, Filipa Pato, Luís Pato, Quinta de Cabriz, Quinta do Encontro, Quinta dos Carvalhais, and Quinta dos Roques.

ESTREMADURA (ess-treh-muh-doo-ruh)

Literally translated as “boundary,” Estremadura was once the extreme southern border of Christendom. The rest of the country was at the time under the hands of the Moors, from the eighth to the eleventh century. But even with their endless occupation, the Moors were unable to conquer this long and sinuous coastal province, etched by sandy beaches to the west and rugged cliffs to the south, all bisected by the languid Tejo River, on which Lisbon sits. Estremadura’s name could just as easily be translated as “seafood”: it has a rich history of classic fish dishes and specialties that fed the bodies and spirit of the Portuguese even before they had to defend themselves against the Moors.

What to Eat

Sopa de mariscos and caldeirada de peixe (shellfish stew and fish stew, respectively); bacalhau à Brás (clouds of softly scrambled eggs encasing bits of salt cod and crispy matchstick potatoes); açorda de marisco (hearty seafood bread soup studded with plenty of shrimp, clams, scallops, and, sometimes, lobster); frango com piri-piri (grilled chicken doused with Portugal’s incendiary hot sauce); pastéis de Belém (luscious custards in crisp pastry cups served warm with a generous sprinkling of confectioners’ sugar and cinnamon); and queijo de Azeitão (semi-soft cheese with buttery overtones and a slight bite).

What to Drink

Wines from Casa Santos Lima, Caves Velhas, Companhia Agricola do Sanguinhal, DFJ Vinhos, José Maria da Fonseca, Quinta de Chocapalha, Quinta da Cortezia, Quinta de Pancas, and Quinta da Romeira.

RIBATEJO (rib-eh-tay-zhoo)

Lying square in the middle of the country, northeast of Lisbon, is the flat, fertile province of the Ribatejo. Its name is a conflation of riba de Tejo, meaning “banks of the Tejo,” and it spreads out north and south of the river. The Tejo cleaves the region’s terrain and agriculture. To the north are low hills th
White, Coastal Region

• CRYSTALLUM, Bona Fide Pinot Noir, Hemel-en-Aarde Ridge

• DeMorgenzon, Maestro White, STELLENBOSCH

• The Foundry, Roussanne, STELLENBOSCH

• JORDAN, Nine Yards Chardonnay, Stellenbosch

• KANONKOP, Pinotage, Stellenbosch

• Keermont, Syrah, STELLENBOSCH

• MULLINEUX & LEEU, White Blend, Swartland

• Raats, Chenin Old Vines, STELLENBOSCH

• Rall, Grenache Noir, SWARTLAND

• REYNEKE, Syrah, Stellenbosch

• RUSTENBERG, Peter Barlow, Stellenbosch

• SADIE FAMILY, ‘T Voetpad white, Swartland

• VERGELEGEN, V, Stellenbosch

SOUTH AMERICA

• ALTOS LAS HORMIGAS, Malbec Terroir, Uco Valley, Argentina

• Andeluna, Cabernet Franc, UCO VALLEY, Argentina

• BENEGAS, Lynch Malbec, Uco Valley, Argentina

• Viña CARMEN, Gold Reserve Cabernet Sauvignon, Alto Maipo Valley, Chile

• CASA SILVA, Edición Limitada Petit Verdot, Colchagua, Chile

• Chakana, Ayni Malbec, UCO VALLEY, Argentina

• Cheval des Andes/TERRAZAS DE LOS ANDES, Mendoza, Argentina

• COLOMÉ, Torrontés, Salta, Argentina

• Domaine Bousquet, Gaia Red Blend, UCO VALLEY, Argentina

• DOÑA PAULA, Parcel Alluvia Malbec, Uco Valley, Argentina

• Viña Lauca, R Old Vineyard Selection Carignan, MAULE, Chile

• Viña LEYDA, Reserva Syrah, Leyda, Chile

• Maycas del Limarí, Reserva Especial Pinot Noir, LIMARÍ, Chile

• MONTES, Outer Limits Sauvignon Blanc, Zapallar, Aconcagua, Chile

• Renacer, Punto Final Malbec Reserve, UCO VALLEY, Argentina

• SANTA RITA, Medalla Real Cabernet Sauvignon, Maipo Valley, Chile

• SUSANA BALBO, Signature Torrontés, Uco Valley, Argentina

• UNDURRAGA, T. H. Syrah, Leyda, Chile

• VENTISQUERO/Kalfu Sumpai, Sauvignon Blanc, Huasco Valley, Chile

SPAIN

• AALTO, PS (Pagos Seleccionados), Ribera del Duero

• Artazuri, Pasos de San Martín Garnacha, NAVARRA

• Berroja, Aquirrebeko Txakoli, Basque Country

• CVNE, Imperial Gran Reserva, Rioja

• Fernando de Castilla, Antique Oloroso, SHERRY

• Guimaro, Mencía, Ribeira Sacra, GALICIA

• Mas Martinet, Escurçons, PRIORAT

• Ossian, RUEDA, Castilla y León

• Palacio de Fefiñanes, Albariño de Fefiñanes, RÍAS BAIXAS

• Viña Pedrosa, Reserva, RIBERA DEL DUERO

• Dominio de PINGUS, Pingus, Ribera del Duero

• Tocat de L’Ala, Garnataxa Serà, Emporda, CATALUÑA

• TORRES, Fransola, Penedès

USA CALIFORNIA

• BONNY DOON, Kristy & Jesperson Ranch Albariño, Central Coast

• Cline, Bridgehead ZINFANDEL, Contra Costa County

• COPAIN, Les Voisins Syrah, Yorkville Highlands

• Donelan Syrah, Obsidian and Richards Family Vineyard, SONOMA COUNTY

• Lioco, Indica Carignan, MENDOCINO COUNTY

• LITTORAI, Sonoma Coast

• MARIMAR ESTATE, Don Miguel Vineyard Albariño, Russian River Valley

• RAMEY, Ritchie Vineyard Chardonnay, Russian River Valley

• Rubissow, MOUNT VEEDER

• Rudd, Samantha’s Cabernet Sauvignon, NAPA VALLEY

• SHAFER, Hillside Select Cabernet Sauvignon, Napa Valley

• SPOTTSWOODE Cabernet Sauvignon, Napa Valley

• TABLAS CREEK, Esprit, Paso Robles

• Sean THACKREY, Sonoma Coast

• VIADER, Napa Valley

• Wilde Farm, Heritage Bedrock Vineyard Zinfandel, SONOMA VALLEY

• WIND GAP, Trousseau Gris, Russian River Valley

USA PACIFIC NORTHWEST AND MID WEST

• Alexandria Nicole, Shepherds Mark White, Horse Heaven Hills, WASHINGTON STATE

• ANDREW WILL, Champoux, Horse Heaven Hills, Washington State

• BERGSTRÖM, Temperance Hill Pinot Noir, Oregon

• BETHEL HEIGHTS, Casteel Chardonnay, Oregon

• Callaghan, Zinfandel, Arizona

• Canyon Wind, Cabernet Sauvignon, COLORADO

• CHEHALEM, Three Vineyard Riesling, Oregon

• Col Solare, RED MOUNTAIN, Washington State

• DOMAINE DROUHIN, Laurène Pinot Noir, Oregon

• HEDGES FAMILY ESTATE, DLD Syrah, Washington State

• L’ECOLE NO 41, Luminesce White, Seven Hills Vineyard, Walla Walla Valley, Washington State

• LONG SHADOWS, Poet’s Leap Riesling, Columbia Valley, Washington State

• OWEN ROE, Chapel Block Syrah, Red Willow Vineyard, Yakima Valley, Washington State

• Stoller Family Estate, Reserve Pinot Noir, DUNDEE HILLS, Oregon

• Tero Estates, Windrow Field Blend, WALLA WALLA VALLEY, Washington State

USA EAST COAST

• BARBOURSVILLE, Malvaxia, Virginia

• BLACK ANKLE, Albariño, Maryland

• BOXWOOD ESTATE, Boxwood, Virginia

• Breaux, Viognier, VIRGINIA

• Chateau Lafayette Reneau, Dry Riesling, NEW YORK STATE

• Grace Estate, Viognier, VIRGINIA

• KING FAMILY, Meritage, Virginia

• Palmer, Albariño, NEW YORK STATE

• Paumanok, Tuthills Lane Cabernet Sauvignon, NEW YORK STATE

• RdV, Lost Mountain, Virginia

• VERITAS, Petit Verdot, Virginia

• WÖLFFER ESTATE, Claletto Merlot-Cabernet Sauvignon, New York State

FORTIFIED WINE

• Alvear, Pedro Ximénez 1927 MONTILLA

• Argüeso, Manzanilla Las Medallas SHERRY

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