Perfect Pairings A Master Sommelier's Practical Advice for Partnering Wine with Food

ISBN-10: 0520243773

ISBN-13: 9780520243774

Edition: 2006

Authors: Evan Goldstein, Joyce Oudkerk Pool, Joyce Goldstein

List price: $38.95 Buy it from $15.84
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As thousands of wines from around the globe enter the marketplace and the American palate continues to adopt flavors from a range of cultures, the task of pairing wine and food becomes increasingly complicated. 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 regionsplusSouth Africa, Chile, Argentina, New Zealand, and Australia. If that isn't confusing enough, Asian, Latin American, and Creole 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 choosing the right bottle for each meal. The quintessential resource for matching wine and food, this book includes 58 companion recipes developed by celebrated chef Joyce Goldstein that showcase each type of wine. Perfect Pairingscombines 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; rich, buttery, and oak-infused; 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 forallreaders, professional and amateur 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
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Book details

List price: $38.95
Copyright year: 2006
Publisher: University of California Press
Publication date: 5/15/2006
Binding: Hardcover
Pages: 328
Size: 8.00" wide x 10.00" long x 1.50" tall
Weight: 2.420
Language: English

List of Recipes
Creating Pairings That Work
Overview of the Wine Journeys
A Sparkling Wine Journey
Sparkling Wines
The White Journeys
Sauvignon Blanc
Pinot Gris
The Red Journeys
Cabernet Sauvignon
Pinot Noir
A Dessert Wine Journey
Dessert Wines
Pairing at Home: Tips and Menus
Pairing When Dining Out
The Hall of Fame
Principal Wine-Growing Regions
Recommended Reading
General Index
Recipe Index
Sparkling wines
Crab Salad in Endive Leaves
Caviar and Cream Cheese Roll
Crunchy Fried Mozzarella and Anchovy Sandwiches
Asian-Inspired Shrimp Salad
White wines
Grilled, Herb-Marinated Fish on a Bed of White Beans
Roast Lobster with Tarragon-Lemon Butter
Polenta with Smoked Fish and Creme Fraiche
Baked Ricotta with Toast
Sauvignon Blanc
Pasta with Greens, Chickpeas, Toasted Breadcrumbs, and Pecorino
Calamari with Garlic and Peas
Seafood Salad
Baked Goat Cheese in a Walnut Crust with Greens and Apple
Roast Pork Loin with Creamy Onion Sauce and Sauteed Apples
Chinese Chicken Salad
Tandoori-Style Shrimp
Baked Rockfish with Spicy Peanut Sauce
Pinot Gris
Butternut Squash Risotto with Gorgonzola Cheese
Scallop Ceviche with Grapefruit and Avocado
Moroccan-Inspired Fish with Olives and Lemon
Bouillabaisse-Style Seafood Stew
Cheese Fondue
Savory Meat Strudel
Salmon with Spiced Onions and Currants
Duck with Orange Sauce
Ginger and Orange Fried Chicken
Halibut with Orange and Mint Salsa Verde
Brazilian Fish and Shellfish Stew
Moroccan Lamb Tagine with Raisins, Almonds, and Honey
Red wines
Cabernet Sauvignon
Steak au Poivre
Spanish Lamb Ragout with Roasted Sweet Peppers
Lamb Steaks with Greek-Inspired Tomato Sauce
Coffee- and Pepper-Rubbed Rib Roast
Roast Cornish Hens Stuffed with Pork and Prunes
Tuna with Rosemary and Citrus Tapenade
Catalan Bean and Sausage Stew with Mint
Mediterranean Vegetable Ragout on a Bed of Polenta
Pinot Noir
Pork Loin Glazed with Pomegranate and Orange
Stuffed Roasted Squab
Salmon with Soy, Ginger, and Sake
Lamb Shish Kebabs
Italian Meatball and Vegetable Soup
Roast Leg of Lamb with Olives and Orange
Osso Buco with Mushrooms and Tomatoes
Rustic Paella
Moroccan Lamb Barbecue
Duck with Sausage and Lentils
Pork Chili Verde
Korean Short Ribs
Seared Tuna with Rosemary, Garlic, and Hot Pepper
Pasta with Artichokes, Pancetta, Mushrooms, and Peas
Brazilian Feijoada
Barbecued Chicken Sandwiches
Dessert wines
Hazelnut Torte with Coffee Buttercream
Citrus Marmalade Tart
Lemony Ricotta Souffle Cake with Raspberry Sauce
Caramel-Coated Cream Puffs
Coconut Panna Cotta with Mango Sauce
Tartufo Budino
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