by
Simon, Joanna.
Call Number
641.22 SIM
Publication Date
2002 1999 1996
Format:
Books
Relevance:
85043.3594
by
Kanopy (Firm)
Call Number
XX(307259.1)
Publication Date
2015 2010
Summary
Conclude with answers to questions about pairing wines with food and occasions. Should a wine complement or contrast a meal? What kind of wine should you serve on particular holidays? What are some myths about wine pairing? How should you serve wine to guests?
Format:
Video recording
Relevance:
71879.1875
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by
Millo, François.
Call Number
641.59448999999995
Publication Date
2014
Summary
Provence, the beautiful region that sits at the scenic crossroads of southern France, the Italian Alps, and the Mediterranean, has long been an area of historical import and distinct culture. It was the first Roman colony beyond Italy and serves as a modern-day commercial hub and resort area. Above all else, Provence is known as a producer of some of the finest food and wine France has to offer, with a cuisine that emphasizes healthful ingredients such as olive oil, fresh vegetables, Mediterranean seafood, as well as dry, aromatic rosé. Provence Food & Wine is one of the only English-language books available on the cuisine, wine, and sights of this stunning Mediterranean enclave on the southern coast of France. Packed with 47 traditional Provencal recipes, all of which emphasize the incredibly popular and healthy Mediterranean diet, Provence Food & Wine also provides detailed information on regional wines, most notably rosé. This is the most famous wine of Provence and has made great strides in the US: sales of Provence rosé increased by 40% in 2012 with the trend continuing into 2013. Readers will be able to learn about pairing between wine and food, as Todorovska and Millo expertly explain what to look for and where to get these wines outside of Europe. Full-color photography shows off all of these dishes, as well as the dazzling sights of the region's lush interior, sparkling coastline, and breathtaking vistas. Beyond its use as a cookbook and wine-pairing guide, Provence Food & Wine will also be a resource for travelers on how to have the complete art de vivre experience. Provence Food & Wine is the third cookbook about the hidden gems of regional European cuisine by Viktorija Todorovska, who trained at the prestigious Florentine culinary academy Apicius and owns the food, wine, and travel company Oliva Cooking. Her books have been critically acclaimed for their simple recipes, straightforward advice, and unique yet accessible ingredients. François Millo is the author of several books on the foods and wines of Provence, including a book for the Brazilian market. He is also an acclaimed photographer, capturing the spirit of Provence, its landscapes, and its people. The blend of French, Italian, North African, and Mediterranean flavors brings readers on a tasting tour of this rich, historical land, and there is no better guide than the charming personalities of Viktorija Todorovska and François Millo.
Format:
Electronic Resources
Relevance:
67236.1719
by
Soon, Edwin, 1959-
Call Number
641.22 SOO
Publication Date
2009
Summary
Dining out on dim sum and looking for the perfect wine to accompany your meal? Wondering which bottle to uncork when serving up Thai? In Pairing Wine with Asian Food, enologist, wine judge, and wine writer Edwin Soon explores the most important theories of matching wine and Asian cuisine. Discover hundreds of inspired food and wine marriages from Cambodia, China, India, Indonesia, Japan, Korea, Laos, Malaysia, Myanmar (Burma), Philippines, Singapore, Sri Lanka, Thailand, and Vietnam, as well as from Burgher, Eurasian, and Nyonya cuisines. Also featured is a special section on matching wine by
Format:
Electronic Resources
Relevance:
63389.3398
by
Haff, Harry, 1946- author.
Call Number
641 23
Publication Date
2017
Summary
"Knowing the factors involved in how we taste can help develop our individual palettes. This book presents a systematic approach based on personal tastes. Covering the most common international and regional wines, the author explains how they relate to the foods we eat. "Homework" assignments matching specific wines with recipes help readers learn how they taste as individuals"--
Format:
Electronic Resources
Relevance:
60135.2227
by
van Niekerk, Katinka
Call Number
641.22
Publication Date
2012
Summary
A handy reference guide to matching food and wine.
Format:
Books
Relevance:
54899.2930
by
Moore, Victoria, author.
Call Number
641.22 MOO
Publication Date
2017
Format:
Books
Relevance:
41501.4453
by
Laloganes, John P.
Call Number
641.22 LAL
Publication Date
2010
Summary
"The Essentials of Wine takes you on a journey of discovery for not only wine, but for unique wine and food pairing strategies. The text presents these strategies in a simple, user-friendly format."--BOOK JACKET.
Format:
Books
Relevance:
36600.7500
by
Jones, Steve (Cheesemonger), author.
Call Number
641.013 JON
Publication Date
2019
Format:
Regular print
Relevance:
2.1095
by
Lee, Jeannie Cho.
Call Number
641.22 LEE
Publication Date
2009
Format:
Books
Relevance:
1.2387
11.
by
Fabregues, Alain.
Call Number
641.5 FAB
Publication Date
2010
Summary
Arguably the finest French restaurant in Australia, the sustained success of The Loose Box in Mundaring, Western Australia, is a testament to the extraordinary skills of its well-known chef Alain Fabrgues.
Format:
Books
Relevance:
1.1938
by
Blaikie, Russell
Call Number
641.5944 BLA
Publication Date
2010
Summary
Must Eat, is the story of classic French bistro food made with love and all the best produce; its the story of respect and admiration for top-quality growers and farmers; but mostly its the story of Russell Blaikie, who grew up surrounded by good food and fresh produce on his parents dairy farm and orchard.
Format:
Books
Relevance:
1.1792
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