Dimensions: 240 Pages, 8.27 × 10.24 × 1.18 in
Published: April 8, 2014
The following ISBNs are associated with this title:
ISBN - 10: 0847842215
ISBN - 13: 9780847842216
From the Publisher
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.
About the Author
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.