The Food Lover's Guide to WineHardback
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- Publisher: Little, Brown & Company
- Format: Hardback | 336 pages
- Dimensions: 196mm x 257mm x 41mm | 1,111g
- Publication date: 3 November 2011
- Publication City/Country: New York, NY
- ISBN 10: 0316045136
- ISBN 13: 9780316045131
- Edition: 1
- Illustrations note: , black & white illustrations, colour illustrations
- Sales rank: 737,598
A wine book unlike any other, THE FOOD LOVER'S GUIDE TO WINE offers a fresh perspective via the single aspect of wine most compelling to food lovers: flavor. At the heart of this indispensable reference, formatted like the authors' two previous bestsellers "The Flavor Bible "and" What to Drink with What You Eat," is an encyclopedic A-to-Z guide profiling hundreds of different wines by their essential characteristics-from body and intensity to distinguishing flavors, from suggested serving temperatures and ideal food pairings to recommended producers (including many iconic examples). The book provides illuminating insights from dozens of America's best sommeliers via informative sidebars, charts and boxes, which complement the book's gorgeous four-color photography. Another groundbreaking work from two of the ultimate culinary insiders, this instant classic is the perfect gift book.
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Karen Page and Andrew Dornenburg are the authors of the James Beard Award-winning "The Flavor Bible," as well as "What to Drink with What You Eat, " winner of the 2007 IACP "Cookbook of the Year" Award, the Georges Duboeuf "Wine Book of the Year Award," and the Gourmand World Cookbook Award. Their previous books "Becoming a Chef, Dining Out, " and "The New American Chef" have all been winners of or finalists for James Beard and/or IACP book awards. Paired personally as well as professionally, the couple lives in New York City.
"Their premise - that food lovers know flavor and therefore have the chops to understand, discover, and choose great wines to go with their meals - allows the authors to leave behind confusing wine statistics, vintages, critical wine scores, and tongue-tying wine classifications. Instead, they enliven their wine story-telling by going straight to the country's foremost sommeliers for food and wine pairing guidance." ""Fine Cooking" Magazine""