Cathy and Tony's new take on the seemingly simple and yet immensely satisfying concept of food and wine pairings makes it easy for both the novice and the professional to get so much more than the sum of vino plus comestibles. Most interesting to me are the lesser known wines from the Iberian peninsula and the killer yet easy to make snacks that accompany them. I'll take one of everything, please.
Mario Batali, author of" Molto Italiano
" With the popularity of small plates growing every day, this book by team Mantuano will help you fill your table like the finest chefs do in their kitchens.
Bobby Flay, author of" Bobby Flay s Mesa Grill Cookbook
Having witnessed Chef Tony at work, I can safely say he is indeed a magician. Tony's approach is both elegant and breezy making this cookbook of secrets, also known as" Wine Bar Food," a must-have addition to any kitchen. Plus, there are loads of delicious recipes for vegetarians like me.
Todd Oldham, designer
There is no better Italian restaurant in America than Spiaggia; Tony Mantuano has always been committed to the truest flavors and finest pairings of wine for his extraordinary cuisine. Now, with" Wine Bar Food," he makes that same standard of inspired excellence available to home cooks and wine lovers everywhere.
John Mariani, food and travel correspondent for" Esquire Magazine" and author of the" Dictionary of Italian Food and Drink
I can only imagine the fun Cathy and Tony Mantuano had bar-hopping their way through Mediterranean culinary capitals researching these mouthwatering recipes that transport your mind and taste buds all at once. These bar bites are for non-fussy cooks and guests who have the confidence to enjoy what is rustic and what is local.
Danny Meyer, author of" Setting the Table""show more