Pairing Wine and Food [electronic resource] : A Handbook for All Cuisines

ISBN:

9781580805179

Title:

Author:

Johnson-Bell, L. J.

Personal Author:

Johnson-Bell, L. J.

Publication Information:

Lanham : Burford Books, 2012.

Physical Description:

1 online resource (209 p.)

General Note:

Description based upon print version of record.

Contents:

PAIRING Wine & FOOD; CONTENTS; Preface to the New Edition; Introduction; PART ONE THE TASTE OF WINE; Learning About Wine; What is Taste?; How a Good Upbringing Ensures Good Taste; What Does Wine Taste Like?; The Smells of Wine; The Grapes; Why are New World Wines Single-Varietal Wines?; American AVAs; Which Grapes Make Which Wines; Major Influences on the Taste of Wine; Choices for the Winemaker; What Does a Mature Wine Taste Like?; How to Taste Wine; Can You Taste Wine Faults?; PART TWO THE TASTE OF FOOD; From Wine to Food; Food's Natural Influences; The Manipulation of Food and Wine

Cooking and Preparation MethodsThe Weight of Food; The Texture of Food; The Importance of Sauces: The Nitty-Gritty of the Issue; Spices, Herbs, and Condiments; The Spices and Herbs; Herbs, Spices, and Wines; Matching Herbs, Spices, and Wines; A Brief History of American Cooking; The Diversity of International Cuisines; Matching Food and Wine; Mushrooms and Wine; Cheese and Wine; Alsace: Portrait of a Region; Provence: Portrait of a Region; Piedmont: Portrait of a Region; PART THREE WINES AND FOODS; Food to Wine Index; Wine to Food Index; Wine Vocabulary; Suggested Reading; Index

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2012

Publication Information:

Lanham : Burford Books, 2012.

Available:*

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

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Summary

Matching the right wine to any dish can be the ultimate dining puzzle. Pairing Wine and Food , with its comprehensive, ready-reference lists of foods and their complementary wines, will show you how. With hundreds of international dishes listed, and a wealth of wines that go with them best, the book also covers how and why foods and wines taste as they do, and how those tastes blend. This fully revised book takes the original 1999 edition and updates it for today's vibrant international culinary atmosphere. This edition reflects the wider range of wines popular now, from South America, Australia/New Zealand and elsewhere, as well as cuisines such as Thai and Indian that are commonplace for food enthusiasts today. Also featured are famous contemporary chefs speaking about wine and food pairings.

Author Notes

LINDA JOHNSON-BELL is an active wine journalist and panel judge in England and France and is the former editor-in-chief of Vintage International Magazine. She is a former winner of the Prix Louis Marinier, Bordeaux , for her wine writing. An American by birth, she has lived in England since 1991.