Pairing wine with Asian food [electronic resource] / Edwin Soon.

ISBN:

9789814358941

Title:

Author:

Soon, Edwin, 1959-

Personal Author:

Soon, Edwin, 1959-

Publication Information:

Lanham : Monsoon Books Pte. Ltd., 2009.

Physical Description:

1 online resource (122 p.)

General Note:

Description based upon print version of record.

Contents:

Understanding Asian Flavours; Problem Ingredients; Wine's Varied Tastes; Making the Match; Favorite Wines for Asian Flavors; An occasion to remember: Dishes Listed by Theme; Party Foods; Curries; Vegetarian; Seafood; Asian Barbeque; A Serve of Asia: Dishes Listed by Country; Burma (Myanmar); Cambodia; China - Beijing; China - Canton; China - Fujian, Anhui & Shandong; China - Shanghai; China - Sichuan & Hunan; Eurasian (Singapore & Malaysia); India - North; India - South and East; Indonesia; Japan; Korea; Laos Malaysia & Singapore; Nyonya (Peranakan); Philippines; Sri Lanka; Thailand; Vietnam

Subject Term:

Food and wine pairing.

Wine and wine making.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2009

Publication Information:

Lanham : Monsoon Books Pte. Ltd., 2009.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.22 SOO	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

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 occasion, such as an Asian finger food party or barbecue, or by type, such as curries, vegetarian dishes or seafood. Imagine serving a crisp, tangy aged Riesling with a steamed river fish with ginger, soy, and chili, or a peppery California Zinfandel with succulent Chinese barbecued pork ribs. For sheer indulgence, savor Hainanese chicken rice with lashings of chili, ginger, and sweet soy and a glass of Sauternes - surely a match made in heaven. Whether you're a wine lover or new to the subject, this book encourages you to have fun and experiment for there is no reason why you can't enjoy wine with all your favorite Asian dishes.

Reviews (1)

Library Journal Review

Ever wonder which wine would go with dim sung or Peking duck? Oenologist Soon offers a straightforward guide to matching wine with Asian dishes. He covers the major cuisines of Asia, highlighting common dishes with useful charts and checklists. An interesting section centers around such ingredients as kimchi and fermented soybean and their effect on the palate's ability to appreciate a wine. Particularly useful is a one-page chart that brings together cooking method, flavors, dishes, and wines. The text is accompanied by some 30 color photographs of typical Asian dishes. Verdict Soon covers a lot of ground but does a commendable job of presenting just enough detail to ensure that readers will find the perfect wine to highlight the subtle and complex flavors of Asian foods.-Christine Holmes, San Jose State Univ. Lib., CA (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.