Daring Pairings [electronic resource] : a Master Sommelier Matches Distinctive Wines with Recipes from His Favorite Chefs.

ISBN:

9780520945562

Title:

Author:

Goldstein, Evan.

Personal Author:

Goldstein, Evan.

Publication Information:

Berkeley : University of California Press, 2010.

Physical Description:

1 online resource (400 pages)

Contents:

Daring Pairings; contents; ACKNOWLEDGMENTS; INTRODUCTION: WINE AND FOOD TODAY; CREATING PAIRINGS THAT WORK; HOW TO NAVIGATE THE GRAPES; WHITE WINES; RED WINES; ABOUT THE CHEFS; SUMMARY OF WINE STYLES; SHOPPING FOR WINE; GLOSSARY; RESOURCES; GENERAL INDEX; RECIPE INDEX.

Local Note:

eBooks on EBSCOhost

Subject Term:

Food and wine pairing.

Cooking.

Wine and wine making.

Format:

Electronic Resources

Electronic Access:

Click here to view

Publication Date:

2010

Publication Information:

Berkeley : University of California Press, 2010.

Available:*

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

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Summary

The best wine and food pairings create harmony among unexpected flavors. Chardonnay, Riesling, and Merlot are classic pairing choices, but less conventional grape varieties like Albariño, Grenache, Grüner Veltliner, Malbec, and Tempranillo are becoming increasingly popular, coveted by those with curious palates and a taste for good value. In Daring Pairings , the adventurous companion to the acclaimed Perfect Pairings , Master Sommelier Evan Goldstein shows how anyone can bring these emerging, exciting varieties to the table. He ventures into wine's new frontiers, exploring the flavors and pairing potential of thirty-six distinctive grapes from around the world, including Argentina, Spain, Italy, Greece, and France. In his entertaining and approachable style, Goldstein offers advice on crafting unforgettable wine and food pairings, suggests wines for everyday and special occasions, and recommends producers and importers. Thirty-six star chefs present recipes specially tailored to Goldstein's wine selections, and full-color photographs display these dishes in delectable splendor. This authoritative, down-to-earth guide reveals that pairing food and wine is no great mystery--anyone willing to explore or experiment can create bold and memorable combinations.

With recipes and commentary from:

Nate Appleman, Dan Barber, Ben Barker, Paul Bartolotta,Michelle Bernstein, Floyd Cardoz, Robert Del Grande, Tom Douglas, Suzanne Goin, Joyce Goldstein, Christopher Gross, Fergus Henderson, Gerald Hirigoyen, Philippe Jeanty, Douglas Keane, Hubert Keller, Loretta Keller, David Kinch, Evan Kleiman, Mourad Lahlou, Michael Leviton, Emily Luchetti, Laurent Manrique, Lachlan M. Patterson, Cindy Pawlcyn, Anne S. Quatrano, Michael Romano, Susan Spicer, Frank Stitt, Craig Stoll, Ethan Stowell, Charlie Trotter, Larry Tse, Richard Vellante, Vikram Vij, Kate Zuckerman

Author Notes

Goldstein Evan :

Evan Goldstein is a Master Sommelier and a four-time James Beard Award nominee for Outstanding Wine and Spirits Professional of the Year. He is the author of Perfect Pairings (UC Press) and Five Star Service: Your Guide to Hospitality Excellence , and is President and Chief Education Officer of Full Circle Wine Solutions.

Reviews (2)

Booklist Review

For resolute gourmets and connoisseurs, matching wine with food constitutes a chief preoccupation. Perception of a wine's bouquet and its acidity and alcohol levels can profoundly affect one's overall impression of food, and a dish's spiciness, saltiness, and richness have a correlative effect. Bringing to bear a wealth of knowledge and experience, master sommelier Goldstein offers some novel approaches. His concern is not what foods go with ubiquitous varietals on the order of cabernet and zinfandel. Goldstein's wines to be paired run to obscure grapes such as txacoli, assyrtiko, and mencia. Each wine comes with a wealth of information about nomenclature, geographic origin, and production. He inventories not only the sorts of foods that match well with specific wines but also those whose flavors clash with or obscure the wine's best characteristics. He notes also useful cheese pairings. Renowned chefs have contributed recipes that especially complement each wine.--Knoblauch, Mark Copyright 2010 Booklist

Library Journal Review

The word daring describes this wine and food book perfectly. Expanding on his Perfect Pairings, Goldstein writes about little-known wine varietals, pairing them with recipes from his favorite chefs from across the country. Each of the 30 wines featured is described by origin, ideal climate, style, flavor, and more. One recipe is provided for each wine, and the chef and Goldstein comment on the pairing. Added features include a glossary of wine terms, short biographies of the chefs, a summary of wine styles, and a guide to shopping for wine. Some of the featured wines, such as Albarino, Roussanne, and Xinomavro, are not readily available in most neighborhood shops and supermarkets but can be found in finer wine stores and are not expensive, despite their rarity. Verdict Wine lovers looking for variety will find the wines affordable and the recipes luscious and viable, although some ingredients may be available only in ethnic or specialty stores. Recommended for ambitious cooks and oenophiles.-Ann Weber, Bellarmine Coll. Preparatory Lib., San Jose, CA (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.