Big Macs Burgundy

Big Macs   Burgundy
Author: Vanessa Price,Adam Laukhuf
Publsiher: Abrams
Total Pages: 414
Release: 2020-10-13
Genre: Cooking
ISBN: 9781683359258

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The national bestseller that turns you into “an expert at pairing wine with just about anything, from pizza and Lucky Charms to pad thai and Popeye’s” (Maxim). Featured on Today and CBS This Morning Named one of the best books of the year by Food & Wine, Saveur, and Town & Country Sancerre and Cheetos go together like milk and cookies. The science behind this unholy alliance is as elemental as acid, fat, salt, and minerals. Wine pro Vanessa Price explains how to create your own pairings while proving you don’t necessarily need fancy foods to unlock the joys of wine. Building upon the outsize success of her weekly column in Grub Street, Price offers delightfully bold wine and food pairings alongside hilarious tales from her own unlikely journey as a Kentucky girl making it in the Big Apple and in the wine business. Using language everyone can understand, she reveals why each dynamic duo is a match made in heaven, serving up memorable takeaways that will help you navigate any wine list or local bottle shop. Charmingly illustrated and bubbling with personality, Big Macs & Burgundy will open your mind to the entirely fun and entirely accessible wine pairings out there waiting to be discovered—and make you do a few spit-takes along the way. “The book explores all different kinds of combinations, including breakfast pairings like avocado toast and Rueda Verdejo, pairings for entertaining like shrimp cocktail & Valdeorras Godello, and even some pairings with popular Trader Joe’s items.” —Food & Wine “A smart, useful guide to drinking the world’s great wine, whether you’re pairing it with foie gras or Fritos.” —Town & Country

Food and Wine Pairing

Food and Wine Pairing
Author: Robert J. Harrington
Publsiher: John Wiley & Sons
Total Pages: 336
Release: 2007-03-05
Genre: Cooking
ISBN: 9780471794073

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The only book that presents food and wine pairing from a culinary and sensory perspective. Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals. Food and Wing Pairing: Lays out the basics of wine evaluation and the hierarchy of taste concepts Establishes the foundation taste components of sweet, sour, slat, and bitter in food, and dry, acidity, and effervescence in wine, and looks at how these components relate to one another Discusses wine texture, and the results of their interactions with one another Examines the impact that spice, flavor type, flavor intensity, and flavor persistency have one the quality of wine and food matches Includes exercises to improve skills relating to taste identification and palate mapping Provides a systematic process for predicting successful matches using sequential and mixed tasting methods Gives guidance on pairing wine with foods such as cheese and various desserts, as well as service issues such as training and menu/wine list development Food and Wine Paring provides students and professionals with vivid and dynamic learning features to bring the matching process to life with detail and clarity. real-world examples include menus and tasting notes from renowned restaurants, as well as Aperitifs or vignettes portraying culinary notables—both individuals and organizations—which set their wine parings in a complete gastronomical, regional, and cultural context. Culinary students making their initial foray into understanding paring will appreciate the reader-friendly and comprehensive approach taken by Food and Wine Pairing. More advanced students, instructors, and culinary professionals will find this text to be an unparalleled tool for developing their matching process and honing their tasting instinct.

Wine Folly

Wine Folly
Author: Madeline Puckette,Justin Hammack
Publsiher: Avery
Total Pages: 242
Release: 2015-09-22
Genre: Art
ISBN: 9781592408993

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"A hip, new guide to wine for the new generation of wine drinkers, from the sommelier creators of the award-wining site WineFolly.com"--Provided by publisher.

Which Wine When

Which Wine When
Author: Bert Blaize,Claire Strickett
Publsiher: Random House
Total Pages: 148
Release: 2020-04-30
Genre: Cooking
ISBN: 9781473571044

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‘A brilliantly simple guide to give anyone instant confidence choosing wine.’ Russell Norman Which Wine When offers brilliant wine matches to the food we eat every day. This is for anyone who knows their sourdough from their sliced white but still finds themselves standing in the wine aisle making panicked decisions about what to drink based on special offers, a vague memory or a nice-looking label. Now you’ll be able to look up dish or style of cooking and find three recommendations – and if the shop doesn’t have what you want, Bert and Claire give you the words to ask for the type of wine you’re looking for. From takeaways and snacks to Sunday lunches, home-cooked classics, cheese and desserts, these expert wine matches are fun, affordable and simple enough you can pop to a supermarket or local wine shop. Whether you’re ordering a curry, taking a bottle to a friend's, going out for dinner, or vegging out on the sofa with a bowl of pasta, Which Wine When will turn even the most down-to-earth meal into a magical combination of what’s on your plate and what’s in your glass. Don't wander the wine aisle without it.

Wine With Food

Wine With Food
Author: Eric Asimov,Florence Fabricant
Publsiher: Rizzoli Publications
Total Pages: 240
Release: 2014-04-22
Genre: Cooking
ISBN: 9780847844739

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INDIEFAB Book of the Year Awards -- 2014 GOLD Winner for Cooking 100 wines paired with more than 100 dishes, from two of the most respected experts in the business. Pairing wine and food can bring out the best qualities in each. But how do you hit upon the right combination? And is there just one? Do you fall back on the old rules or decide by cuisine or season? The choices can be perplexing, and fashions are constantly changing. Eric Asimov and Florence Fabricant have spent much of their careers enjoying this most delicious dilemma and now give readers the tools they need to play the game of wine and food to their own tastes. In this book, they sum up some of their most useful findings. Instead of a rigid system, Wine with Food offers guiding information to instill confidence so you can make your own choices. The goal is to break the mold of traditional pairing models and open up new possibilities. Asimov focuses on wines of distinction and highlights certain producers to look for. Fabricant offers dishes covering every course and drawing from diverse global influences-Clams with Chorizo, Autumn Panzanella, Duck Fried Rice, Coq au Vin Blanc, Short Ribs with Squash and Shiitakes. Sidebars explore issues related to the entire experience at the table-such as combining sweet with savory, the right kind of glass, and decanting. Wine with Food is both an inspiring collection of recipes and a concise guide to wine.

Matching Food Wine

Matching Food   Wine
Author: Michel Roux
Publsiher: Weidenfeld & Nicolson Limited
Total Pages: 191
Release: 2005
Genre: Cooking
ISBN: 0297843796

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This is Michel's very personal view of pairing food and wine, experience honed over the last 25 years by an appreciation of the classic combinations and experimenting with new and different ones. The right combinations, he explains, will make both taste better. Michel advises on how to store wine at home, at which temperatures it should be served, when to decant, which glasses to use, and how to pick a corked wine. MATCHING FOOD AND WINE covers pre-dinner drinks, starters, the main course, cheese and dessert. With each recipe Michel recommends three or four accompanying wines or drinks and explains why he has chosen them. His recipes will appeal to the modern cook - simple, elegant and delicious. He mentions the foods which react badly to wine, and the drinks which do no favours to food. The wines chosen come from around the world with the emphasis on styles of wine and predominant grape varieties. Occasionally he selects a grand chateau or vintage. Michel also selects 15 great wines and creates the ideal meal around them. MATCHING FOOD AND WINE will introduce you to a whole new dimension of enjoying yourself at the table.

The Food Wine Pairing Guide

The Food   Wine Pairing Guide
Author: Katinka van Niekerk
Publsiher: Penguin Random House South Africa
Total Pages: 300
Release: 2012-01-27
Genre: Cooking
ISBN: 9781431701964

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Finding the perfect wine to complement a carefully prepared dish is often a hit and miss affair, but this handy guide aims to change that. Written in an accessible manner, it seeks to convey the basic principles that underpin a good wine and food match and to enable the reader to make an appropriate choice. The bulk of the book consists of an easy-to-use directory of dishes, from soups and salads, through main courses to cheese and dessert. Each dish is briefly explained and matched with a wine recommendation, based on the ingredients and cooking methods used. The introduction covers topics such as how to pair food and wine, likeness and contrast, the relevance of sauces, and cooking with wine. Wine styles and grape varieties are given in-depth coverage so that the reader can understand the essential characters that make particular wines good matches for specific foods. Established ‘rules’, such as ‘red wine with red meat’ and ‘white wine with fish’ are examined and the authors provide sound reasons for retaining, or rejecting, them. Packed with practical, useful information, The Food and Wine Pairing Guide is set to become an indispensible reference for anyone who takes an interest in what they eat and drink.

What to Drink with What You Eat

What to Drink with What You Eat
Author: Andrew Dornenburg,Karen Page
Publsiher: Little, Brown
Total Pages: 805
Release: 2009-07-31
Genre: Cooking
ISBN: 9780316077972

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!--StartFragment--Winner of the 2007 IACP Cookbook of the Year Award Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits Winner of the 2006 Georges Duboeuf Wine Book of the Year Award Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine !--EndFragment-- Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.