Craig Camp |
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Named one of the top
Wine Blog authors by
Food and Wine Magazine

Thank you for visiting Wine Camp. I created Wine Camp to promote the discussion of terroir driven wines in a points free environment. I believe the current addiction to the 100 point scale pulls many consumers away from wines with grace, complexity and a true sense of place. Here you will find no rankings and all of the wines in my wine notes are recommended. The only exception you’ll find is if I think a particular brand is a consumer rip-off that needs exposing as in this post.
There are several featured sections of this blog, all of which you can find on the navigation bar on the left hand side of each page:
“The Wine Camp Blog” my ongoing commentary on the world of wine and food
”My Wine and Food Writing Library” features longer, more in-depth articles covering the world of wine and food and the archives from VinoCibo.com.

Monday, July 10, 2006 at 03:51PM If you have any doubts how the Internet is changing the cookbook publishing industry you only have to visit www.tastingmenu.com
At TastingMenu.com you will find two gorgeous ebooks featuring spectacular food photography and an in-depth look at two creative menus from two dynamic chefs. While beautiful cookbooks are hardly a rarity, what makes these books stand out is the price. They are free downloads. All About Apples, a tasting menu from Scott Carsberg of Lampreia offers a creative menu including apples in each recipe. Such intriguing dishes as “Dungenss Crap wrapped in Red Delicious Apples” and “Cooked and Raw Zumi Apple with Red Prawn and Virgin Olive Oil Dressing” make a trip to Seattle’s Lampreia Restaurant to sample some of Chef Carsberg’s food seem an absolute necessity.
The second ebook, Autumn Omakase, a tasting menu from Tatsu Nishino of Nishino, presents an equally
stunning menu based on Chef Nishino’s modern and very creative Japanese cuisine that he presents at his Seattle restaurant. Recipes are accompanied by equally delicious photographs featuring recipes such as “Seared Foie Gras, Maguro and Shitake Mushroom with Red Wine Soy Reduction” and “Hamachi with Balsamic Teriyaki.”
These wonderful free downloads offer a detailed look at the concepts of two chefs that you may have never discovered on the bookshelves of Barnes and Noble. Beautiful and concise, this new type of publication offers cooks information that allows the home cook to take their technique to a new level and lets you save your money for food and wine.
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Reader Comments (4)
I LOVE this most recent title. I read your entire "About Me" section. You've led a fascinating life (one I have secretly admired for years.) You see, I'm a pseudo gourmet chef with an MBA. I decided to go the business route instead of the cooking route. To this day, I salavate everytime someone shares a food and fine wine dining experience. I've toured wineries in Napa Valley, Oregon, & France and love your blog!
Jay
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