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A practical, accessible guide to basic principles of cooking for wine provides pointers on matching food with different styles of wine made from ...Show synopsisA practical, accessible guide to basic principles of cooking for wine provides pointers on matching food with different styles of wine made from twelve popular varieties and 58 recipes tailored to distinctive styles of each kind of wine.Hide synopsis
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Description:Very good in very good dust jacket. Book is signed probably by...Very good in very good dust jacket. Book is signed probably by the author, says "Wine + Food = Pleasure." Sewn binding. Cloth over boards. With dust jacket. 318 p. Contains: Illustrations. Audience: General/trade.
Description:Very good in very good dust jacket. Signed by author. DJ has...Very good in very good dust jacket. Signed by author. DJ has minimal scuffing/wear/bending to edges/corners, bk covers slight wear/bending to edges/corners, signed with dedication on half title pg, pgs are clean, bk is like new. Sewn binding. Paper over boards. With dust jacket. 318 p. Contains: Illustrations. Audience: General/trade.
Description:Berkeley. 2006. University of California Press. 1st American...Berkeley. 2006. University of California Press. 1st American Edition. Very Good In Dustjacket. Recipes by Joyce Goldstein. 318 pages. hardcover. 0520243773. keywords: Food Wine. inventory # 36371. FROM THE PUBLISHER-As thousands of wines from around the globe enter the marketplace and the American palate continues to adopt flavors from a range of cultures, the task of pairing wine and food becomes increasingly complicated. No longer is the choice simply red or white, or wines from California, France, or Italy. The typical shopper today has access to wines from those regions plus South Africa, Chile, Argentina, New Zealand, and Australia. If that isn't confusing enough, Asian, Latin American, and Creole dishes might find their way onto the same table. Perfect Pairings, by well-known Master Sommelier and respected restaurant industry veteran Evan Goldstein, provides straightforward, practical advice for choosing the right bottle for each meal. The quintessential resource for matching wine and food, this book includes 58 companion recipes developed by celebrated chef Joyce Goldstein that showcase each type of wine. Perfect Pairings combines in-depth explorations of twelve grape varietals, sparkling wines, and dessert wines with guidance about foods that enhance the wide range of styles for each varietal. Whether the Chardonnay is earthy and flinty; rich, buttery, and oak-infused; fruity and tropical; or aged and mature, Goldstein explains how to match it with dishes that will make the wine sing. His clear, educational, and entertaining approach towards intimidating gastronomical questions provides information for all readers, professional and amateur alike. Includes-16 full-color photos; Six seasonal and special occasion menus; Tips for enhancing food and wine experiences, both at home and in restaurants; Glossary of wine terminology; Overview of the world's primary wine-growing regions; Recommendations of more than five hundred wines, ranging in price from everyday to splurge. Evan Goldstein, a four time James Beard Award nominee for Outstanding Wine and Spirits Professional of the Year, has worked in the kitchens of the Restaurant Le Saintongeais and the Hotel Lancaster in Paris, Auberge du Soleil in Napa Valley, and Chez Panisse Café in Berkeley, California. In 1987 he became the eighth American and youngest ever at the time to pass the prestigious Master Sommelier examination. He is the author of Five Star Service: Your Guide to Hospitality Excellence and has over twenty years experience teaching both professionals and consumers about wine and food. Joyce Goldstein was the chef and owner of the acclaimed Square One Restaurant in San Francisco. She is the author of numerous cookbooks, including The Mediterranean Kitchen, Back to Square One, Kitchen Conversations, and Italian Slow and Savory.
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