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.

    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, Creole, and Latin American 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 how to pair wine with each meal. The quintessential resource for matching wine and food, Perfect Pairings acts as a guide to wine, wine terminology, and wine-growing regions as well as a cooking guide: this versatile coffee table 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, or rich, buttery, and oak-infused; whether the Pinot Noir 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 chefs alike. * 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

    

    Jamie Goode, a widely respected authority on wine science, details the key scientific developments relating to viticulture and enology, explains the practical application of science to techniques that are used around the world, and explores how these issues are affecting the quality, flavor, and perception of wine. The only complete resource available on the subject, The Science of Wine: From Vine to Glass engagingly discusses a wide range of topics including terroir, biodynamics, the production of “natural” or manipulation-free wines, the potential effect of climate change on grape growing, the health benefits of wine, and much more.* Covers some of the most hotly debated issues including genetically modified grape vines, sulphur dioxide, the future of cork, and wine flavor chemistry* More than 100 illustrations and photographs make even the most complex topics clear, straightforward, and easy to understand* Engagingly written for a wide audience of students, winemakers, wine professionals, and general readers interested in the science of wine

    Intended for students enrolled in restaurant and/or hospitality management courses, the five distinct sections of the text cover the basics of wine, the wine regions of the world, types of wine, and the business of wine. This text seeks first to give the reader a background in the origins of wine and how it is produced. The text introduces such topics as the vineyard, the winery, and tasting wines. It then builds upon this knowledge with information on the different wine producing regions of the world and the numerous variations of wine they produce. The text concludes with a section on the business of wine, which includes selling and serving wines, developing and managing a wine list, and buying and cellaring wines. Special features of the text include detailed color diagrams and photographs throughout to keep the text interesting and engaging. Useful appendices designed for use as a quick reference or as a starting place for more research are also included, making this text a valuable resource even after formal training has ended.

    to Wine courses within Culinary Arts & Hospitality Management departments. This book is intended for students of wine who are looking for a true professional understanding of the subject: one that includes the culture and context of humankind's most civilized and important drink.

    It contains information on 22 comparative tastings and aromas, flavours and textures. It gives tips on buying, storing and serving wine, plus matching wine with food.

    This book combines the culinary expertise of Cooking Light with the wine connoisseurship of today's preeminent wine authority.

    And as sake increasingly becomes a part of the way we dine and entertain, Americans everywhere are looking for guidance in sorting out the confusing and intimidating array of choices available. In The Book of Sake, brewmaster Philip Harper provides all the information anyone needs to discover the many true pleasures of Japan's national tipple. Harper, the only non-Japanese to rise to the official rank of "master brewer," shows readers how to select a good sake and match a selection with food. He describes each type of sake, how it is produced and acquires its distinctive flavor and bouquet, and how it is best appreciated.Next, Harper introduces a collection of sake lore, a guide to reading sake labels, a groundbreaking new tasting chart, and a selection of sakes for all palates and pocketbooks by the esteemed sake critic Haruo Matsuzaki. To round out the volume Harper offers highlights of Japan's sake regions, then presents perhaps the most intriguing tour of the sake brewmaster's art ever to be published in English.

    With his usual wit and erudition, James Halliday introduces the reader to each area with an informative overview of its distinguishing features and history, as well as the wine styles and individual wines for which that region is known. He includes contact details for many of the regions' wineries, along with profiles of the wineries' styles and signature labels. Superbly produced with more than 90 color maps and hundreds of illuminating color photos throughout, this user-friendly atlas provides everyone from the devoted connoisseur to the armchair enthusiast with a thorough understanding of why Australia is rapidly becoming one of the world's top wine regions. Australian wines are known not only for their quality but also for their unequalled, rainbowlike spectrum of styles. With a career that spans over forty years, the author is a consummate authority on every aspect of the wine industry, from the planting and pruning of vines through the creation and marketing of the finished product. His passion for his subject is evident and his insights brilliantly demonstrate how variety, climate, terroir, and technology have combined to produce superb wines that are just beginning to make their mark on the world. "Copub: Hardie Grant Books"