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All riesling, all the time: This adaptable white is a go-to choice for dishes, from racy to rich
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 38, Nº. 10, 2013, págs. 45-48
Truffles in trouble: From declining production to outright, problems beset one of the world's great luxury foods
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 37, Nº. 12, 2012, págs. 99-103
Virginia Wine Country Christmas
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 37, Nº. 11, 2012, págs. 81-90
American classic: Our comprehensive guide to beef, America's favorite red meat, from the pasture to the plate, with recipes and wine matches from stellar chefs
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 37, Nº. 7, 2012, págs. 38-72
The good egg: Once strictly a luxury gift, aviars are now available for every budget
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 36, Nº. 12, 2011, págs. 93-98
The southern holiday table. Classic, festive recipes from the American South
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 36, Nº. 11, 2011, págs. 37-44
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 36, Nº. 7, 2011, págs. 74-85
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 35, Nº. 11, 2010, pág. 24
A Dickens christmas dinner. A classic holiday menu paired with wine
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 35, Nº. 11, 2010, págs. 39-46
Rising to the ocasion: The secret to a stable soufflé
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 35, Nº. 10, 2010, pág. 29
Dishes tailor-made for wine lovers: Eight recipes that coax the best from the bottle
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 35, Nº. 7, 2010, págs. 61-78
Sea change. Traditional fishing still exits, but odds are the fish on your plate grew up on a farm
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 35, Nº 4, 2010, págs. 81-85
Cheese. Dutch treats make the rounds
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 35, Nº. 2, 2010, pág. 28
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 34, Nº 8, 2009, págs. 63-68
The Maine event. Portland offers fine seafood and omaginative wine lists
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 33, Nº 1, 2008, págs. 41-46
Toasting food with sparkling wine
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 32, Nº 14, 2007, págs. 19-22
How to cook. Step-by-step instructions on essential culinary techniques for the home chef
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 32, Nº 8, 2007, págs. 42-134
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 32, Nº 6, 2007, págs. 21-22
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 32, Nº 5, 2007, págs. 15-16
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 15, 2006, págs. 27-31
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 31, Nº 13, 2006, págs. 21-24
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 31, Nº 8, 2006, págs. 33-36
Sour power. Boutique vinegars have all the character of the wine
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 31, Nº 7, 2006, págs. 35-38
Rib it. Wet or dry, Kansas City or Memphis, barbecued ribs bring the picinic to you
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 31, Nº 6, 2006, págs. 31-34
The big chill. Cold soups can take the heat off a scorching summer day
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 31, Nº 5, 2006, págs. 29-32
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 31, Nº 4, 2006, págs. 31-34
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 31, Nº 3, 2006, págs. 23-28
What you need. Kitchen equipment from the essential to the indulgent
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 31, Nº 3, 2006, págs. 85-88
Grace under pressure. The versatile and time-saving pressure cooker just got better
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 31, Nº 2, 2006, págs. 27-31
Americans are mastering triple-cream cheeses
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 31, Nº 1, 2006, págs. 37-42
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 29, Nº 17, 2005, págs. 27-31
Classic chili. An allAmerican dish born on the campfire
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 29, Nº 16, 2005, págs. 31-33
Heritage of taste. Old breeds of chickens, ducks and turkeys are bringing back flavor
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 14, 2005, págs. 33-36
Cassoulet. The ultimate stick-to-your-ribs dish, explained and simplified
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 13, 2005, págs. 27-31
How you slice it. The real work starts after you take the roast out of the oven
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 12, 2005, págs. 29-31
Fresh pasta. Homemade noodles are a world apart
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 10, 2005, págs. 23-28
Tuna à la Can. Sorry, Charlie, Meduterranena tuna rules
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 9, 2005, págs. 25-28
The encyclopedia of food. Meat.Deli meat.Poultry.
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 8, 2005, págs. 44-73
The encyclopedia of food.Seafood. Fish. Shellfish. Cured fish
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 8, 2005, págs. 74-94
The encyclopedia of food. Vegetables. Fruit
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 8, 2005, págs. 96-128
The encyclopedia of food. Butter. Cheese. Eggs. Milk & Cream
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 8, 2005, págs. 130-140
The encyclopedia of food. Dry goods. Nuts & Seeds. Herbs & Spices. Sweeteners. Essentials
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 8, 2005, págs. 142-166
The encyclopedia of food. Bread.
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 8, 2005, págs. 169-173
Chocolate: origins,types, quality, flovor pairings
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 8, 2005, págs. 183-186
Wine: How to find the best. How to taste. Maps & vintage charts
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 8, 2005, págs. 208-223
Tomatoes. This summer favorite offers more variety and flavor than ever
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 7, 2005, págs. 35-40
The 85 percent solution. Better cooking starts with better shopping
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 6, 2005, págs. 27-31
Steaking new territory. Alternative cuts offer more flavor on the grill
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 5, 2005, págs. 25-29
Wine country food. Gring the California vineyard table into your home
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 4, 2005, págs. 33-37
Cooking with wine. Along with herbs and spices, wine is a must-have for every pantry
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 4, 2005, págs. 114-120
Salt takes center stage. Exotic salts can lift the flavor of the simplest dishes
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 3, 2005, págs. 25-27
Premium Pâté. Pâté doesn't have to be complicated to be good
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 2, 2005, págs. 27-30
You can take it with you. What to declare at the airport, and what to leave abroad
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 30, Nº 1, 2005, págs. 39-42
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 28, Nº 17, 2004, págs. 27-31
Tastes. Home Roasting. Getting the most out of your coffee
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 29, Nº 8, 2004, págs. 27-31
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 29, Nº 5, 2004, págs. 25-28
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 29, Nº 4, 2004, págs. 35-38
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 29, Nº 3, 2004, págs. 50-77
Mules, guns and beans. A firsthand account of what it takes to bring high quality to your home
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 29, Nº 3, 2004, págs. 52-62
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 27, Nº 16, 2003, págs. 33-38
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 28, Nº 15, 2003, págs. 27-30
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 28, Nº 13, 2003, págs. 27-30
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 28, Nº 8, 2003, págs. 25-29
Serrano hams and Spanish sausages
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 28, Nº 5, 2003, págs. 19-24
Tastes. Umami, the Fifth Taste
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 28, Nº 3, 2003, págs. 31-36
Soft-Shell Crabs imports make this once-seasonal pleasure available year-round
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 28, Nº 2, 2003, págs. 31-34
Tastes. Water, water everywhere. Spring, mineral and other bottled waters explained
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 28, Nº 1, 2003, págs. 33-36
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 27, Nº 11, 2002, págs. 23-26
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 27, Nº 11, 2002, págs. 60-64
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 26, Nº 7, 2001, págs. 33-36
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 24, Nº 18, 2000, págs. 29-33
Cocoa craving. A romantic's guide to gourmet chocolates
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 24, Nº 17, 2000, págs. 24-27
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 25, Nº 14, 2000, págs. 25-29
Spanish gold. The world's largest producers of olive oil is also one of the best
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 25, Nº 13, 2000, págs. 23-26
Turkey talk. Some food for throught before buying that Thanksgiving bird
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 25, Nº 12, 2000, págs. 33-37
Pasta perfect. The best come from where else?Italy, of course
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 25, Nº 11, 2000, págs. 25-29
Butter. A handful of artisanal and european butters are trascending supermarket spreads
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 25, Nº 10, 2000, págs. 21-25
Home on the range. Bison steaks, ostrich burger and emu fillets are the new meats on the block
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 25, Nº 9, 2000, págs. 31-34
Cured sausage. Artisanal producers who make the best salami around
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 25, Nº 8, 2000, págs. 25-29
Getting your goat: Chèvre is becoming the big cheese
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 25, Nº. 3, 2000, págs. 23-26
Hog wild: From smoked to spicy specialty bacon sizzles
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 24, Nº. 15, 1999, págs. 27-32
Dark brew: The ins and outs of porters and stouts
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 24, Nº. 14, 1999, págs. 25-28
American caviar: There's nothing fishy about Nort America's answer to his classic delicacy
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 24, Nº. 13, 1999, págs. 25-29
Cracking the hazelnut: It's not the name but the flavor that counts
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 24, Nº. 12, 1999, págs. 45-49
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 24, Nº. 11, 1999, págs. 23-26
Go nuts: Make room from some flavorful alternatives to olive oil
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 24, Nº. 10, 1999, págs. 31-35
Boom time: Forget the down-keep your eyes on oysters to see how the markets are doing
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 24, Nº. 8, 1999, págs. 29-32
Bread with bite: Sourdough is crusty, complex and a bit mysterious
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 24, Nº. 7, 1999, págs. 29-33
Lobster workship: All hail the hard-shelled harbinger of summertime feasts
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 24, Nº. 6, 1999, págs. 27-31
Estate coffee: Does it matter where, how and by whom your beans are grown?
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 24, Nº. 5, 1999, págs. 24-28
Prociutto di Parma, prego!: Like all perfect foods, this sublime italian classic begs for simplicity
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 24, Nº. 4, 1999, págs. 29-33
Master mustard: Styles like coarse grain, herb and american yellow bring zing to a classic condiment
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 24, Nº. 3, 1999, págs. 21-24
Not your childhood cheddar: Artisanal cheeses are joined by a simple farmhouse cousin
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 24, Nº. 2, 1999, págs. 31-35
Try a little tenderness: Dry-aging adds buttery succulence to premium beef
Sam Gugino
The Wine spectator, ISSN 0193-497X, Vol. 24, Nº. 1, 1999, págs. 27-30
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