Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc.), palate mapping (acid, sweet, sour, bitter, and tannin), basic food characteristics and anchors of each (sweet, sour, bitter, saltiness, fattiness, body, etc). It presents how these characteristics contrast and complement each other. By helping culinary professionals develop the skills necessary to identifying the key elements in food or wine that will directly impact its matching based on contrast or similarities, they will then be able to predict excellent food and wine pairings.
Food and Wine Pairing
$10.00
- Publisher : Wiley; 1st edition (March 5, 2007)
- Language : English
- Paperback : 339 pages
- ISBN-10 : 0471794074
- ISBN-13 : 978-0471794073
- Author : Robert J. Harrington
Kevin O (verified owner) –
This book is a great source to increase your knowledge significantly about food and wine pairings! If you love food and if you love wine, you will cherish this book!
MissMolly (verified owner) –
Excellent book. Very informative
The Beverage Guru (verified owner) –
Having been teaching professional wine and food pairing for over 20 years, I have collected many books on the subject. The vast majority are of limited practical use, as they simply tell you “this food goes with that wine”, but not WHY!
David Victor (verified owner) –
Fun to read, great exercises to test your taste. Primarily a text for students it includes some amazing recipes specially chosen to appreciate the subtle flavors of lots of wines. Can make for wonderful tasting dinner amongst friends. Highly enjoyable!
Sharon (verified owner) –
Had some information in it. It is easy to read and understand, clear and conciseness. The information was helpful in the class I was taking.
Bernardo (verified owner) –
This is definitely one of the best-buys ever and one of the most important books in my bookshelf. Very little has been written on pairing wine and food that is worth reading: most of it is no more than someone telling the others what he/she liked with which (very specific) wine. This is, alongside with Evan Goldstein’s Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food one of the very few books that actually teach you how to analyze the wine with the food and thus select the best pairings, also learning how to make educated guesses when it is not possible to taste one or both of them. Must-have for anyone in the wine business, from waiters and sommeliers to vendors and winemakers.
R Zap (verified owner) –
I think this book is over-written and the principles could have been brought out much simpler.