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Wine with Food: Pairing Notes and Recipes from the New York Times

Wine with Food: Pairing Notes and Recipes from the New York Times


作者  /  Eric Asimov/ Florence Fabricant

出版社 / RIZZOLI INTERNATIONAL PUBLICATIONS

出版日期 / 2014/04/08

商品語言 / 英文

裝訂 / 精裝

定價 / NT$1,225

售價 / 9折, NT$ 1,103

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內容簡介

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.







詳細資料

誠品26碼 /2681045029003
ISBN 13 /9780847842216
ISBN 10 /0847842215
EAN /9780847842216

頁數240
裝訂精裝
級別
語言英文
成份




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