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"synopsis" may belong to another edition of this title.
The world's greatest book on the subject.--Robert Whitley in Copley News Service
At the moment the most useful wine-with-food guide in English.--Edward Behr in The Art of Eating
Astounding...Brilliant.--Ellen Rose on NPR's "Good Food"
The #1 Food Book of the Year.--FabulousFoods.com
The #2 Best Cocktail Book of the Year.
--Cocktails.About.com
Few books of its kind are more enjoyable.--Los Angeles Times
The most exciting and comprehensive guide to wine pairing that I have ever seen.--Eric Ripert, chef-owner, Le Bernardin
A be-all, end-all masterwork...An impossibly comprehensive and utterly readable book that belongs among the greats in any epicure's reference shelf.
--Sunday Paper
Dornenburg and Page again prove their immense knowledge of and love for food and drink harmonization...A thoroughly satisfying reference. Essential."--Library Journal
Dornenburg and Page demystify the challenge of food and beverage pairing in this exhaustive, accessible resource...This comprehensive collection provides a wealth of guidelines for pairings...Highly recommended.--Publishers Weekly
At a great meal, what you drink is just as important as what
you eat. This groundbreaking food and beverage pairing reference allows
food lovers to learn to think like a sommelier, and to transform every meal
-- breakfast, lunch and dinner -- from ordinary to extraordinary.
Exceptional in its depth and scope -- with over fifteen hundred entries --
WHAT TO DRINK WITH WHAT YOU EAT is based on the collective wisdom of
experts at dozens of America's best restaurants, including Alinea, Babbo,
Bern's, Blue Hill, Chanterelle, Daniel, Emeril's, the French Laundry,
Frontera Grill, the Inn at Little Washington, Jean Georges, Masa's, The
Modern, Per Se, Rubicon, Tru and Valentino.
You'll find authoritative recommendations for stocking your cellar and
kitchen with must-have beverages, from wines to waters. You'll also learn
what to drink with everything from French toast to Chinese food, and what
to eat with everything from Pinot Noir to green tea, to create
mouthwatering matches. Follow the authors' three simple "Rules to
Remember" when making a match -- or just dive into the wide-ranging
listings in chapters 5 and 6.
This "incisive, hip writing team" (Publishers Weekly) distills history,
geography, science, expert technique and original insight to create a
remarkably user-friendly and engaging reference sure to become an instant
classic essential to every connoisseur's bookshelf.
"About this title" may belong to another edition of this title.
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