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Wine with food : pairing notes and recipes from the New York Times /

Wine with food : pairing notes and recipes from the New York Times /
Book
Asimov, Eric.
Copies: 1; Reserves: 0

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? (more)
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Call NumberBranchStatusVolume
641.22 Asimov KR In at KR (Kisker Road)


 catalog record


Control No. 1088966
ISBN 9780847842216 (hardcover)
ISBN 0847842215 (hardcover)
Author Asimov Eric
Title Wine with food : -- pairing notes and recipes from the New York Times / -- Eric Asimov, Florence Fabricant.
Publisher Information New York : -- Rizzoli, -- 2014.
Physical Description 240 pages : -- illustrations ; -- 26 cm
Series Title Ask Alison recommended
Summary "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, Asian Shrimp Risotto, Coq au Vin
Subject Cooking
Subject Wine and wine making
Alternate Author Fabricant Florence




 annotations (1)


Annotation 1 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.

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 author biography


Eric Asimov has been chief wine critic at The New York Times since 2004. He is the author of How to Love Wine: A Memoir and Manifesto. Florence Fabricant is an acclaimed food writer who contributes weekly columns to The New York Times. She is the author of nine cookbooks, including The New York Restaurant Cookbook and Park Avenue Potluck.



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