 Trade In this Item for up to £8.00
Get an extra £5 when you trade in books worth £10 or more until June 30, 2012. Trade in Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food for an Amazon.co.uk gift card of up to £8.00, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Find more products eligible for trade-in.
|
Frequently Bought Together
Product details
|
More About the Authors
Discover books, learn about writers, and more.
Product Description
Review
"The best wine and food pairing book ever written. Required reading for all of those who love to cook and entertain but are fearful of choosing the final ingredient of the recipe, the perfect wine." - Kevin Zraly, author of Windows on the World: Complete Wine Course "Inspired yet practical, this book will make your life easier, your food more enjoyable, and the conversation around the table more spirited." - Jacques Pepin "It doesn't get much better than this... one of the most important wine educators of our time and one of America's most influential chefs conspire on the glorious subject of wine and food pairing. Perfect Pairings is valuable for the professional and layman alike, with expansive information presented in straightforward terms. This book will be mandatory reading for all of my staff!" - Charlie Trotter"
Product Description
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 regions plus South 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 Pairings" combines 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 for all readers, professional and amateur alike. It features: 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; and recommendations of more than five hundred wines, ranging in price from everyday to splurge.
Inside This Book
(Learn More)
Tags Customers Associate with This Product(What's this?)Click on a tag to find related items, discussions, and people.
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
Most Helpful Customer Reviews
6 of 7 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
Contains quite a good introductory section discussing principles of food and wine matching. The majority of the book is taken up with chapters each discussing matching food with a particular grape (these being limited to: Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris, Gewürztraminer, Viognier; Cabernet Sauvignon, Merlot, Pinot Noir, Sangiovese, Syrah and Zinfandel). Within each chapter are a number of recipes each with a specific matching style of that grape.
Whilst the introductory section and introductory notes for each grape are indeed useful, a long list of recipes and wines for a relatively small number of grape varieties is no substitute for really learning in depth about why a food and wine matches. So this book provides a useful starting point, but to actually learn more detail about why particular foods and wines match, you may want to go on to a book like Food and Wine Pairing: A Sensory Experience. Also look at What to Drink with What You Eat for an excellent reference book.
3.5 stars, not quite warranting a 4.
Whilst the introductory section and introductory notes for each grape are indeed useful, a long list of recipes and wines for a relatively small number of grape varieties is no substitute for really learning in depth about why a food and wine matches. So this book provides a useful starting point, but to actually learn more detail about why particular foods and wines match, you may want to go on to a book like Food and Wine Pairing: A Sensory Experience. Also look at What to Drink with What You Eat for an excellent reference book.
3.5 stars, not quite warranting a 4.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
21 reviews
58 of 62 people found the following review helpful
Solid good advice, good for main or back up book!
1 May 2007
Format:Hardcover
I wish that I could have the knowledge of this book by osmosis. To read Evan's insightful comments about a wine, then to read suggestions on food pairings with that wine, is a delight. Additionally, Joyce's ample recipes, some simple, some complex, are well chosen, and a strong plus for adventuresome cooks to buy this book.
This was my favorite pairing book (and there's several books out there!) till recently.
When I saw a copy of "What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine...by Andrew Dornenburg, I realized that Dorenberg had "one-upped" this good text in different ways. One can find the food type, or the dominant spicing or saucing, then work backwards to the wines that are better suited. This is a more intuitive way for most people not well versed in different wines, and is better for me, as I need to match a wine to a fish's sauce more than to the fish. Still it does not diminish my appreciation for Perfect Pairing one bit. Evan Goldstein's Perfect Pairings does acknowledge this importance as well on pages 22-23 and 26-7, however many readers may gloss over this. The book is not as well geared as Dorenberg's in my opinion, for things such as spicy or some Asian or other ethnic foods, your mileage may vary.
Additionally, Dorenberg's book expands one's options with a food to go beyond wine for pairings, to include spirits, beer, etc. This makes more sense, as I just love a good beer with some things (some Asian food, German foods, etc.) that just don't work as well with recommended wines. The drawback (or plus, to some) to Dorenburg's book is that it isn't a text as Goldstein's. Dorenburg's book, after a few brief text chapters, is an extensive alphabetical listing of numerous foods and beverages, followed by their matches, with no explanation present, or felt needed.
I like Goldstein's Perfect Pairings dessert/dessert wine chapter, for example, having a sweet tooth. This section gives a good overview of different wines (late harvest, fortified, sparkling), and then separately talks about tree/stone fruit desserts, creamy and custard desserts, nut and dried-frut desserts, and finally the chocolatee, coffee, and caramel desserts..and recommends appropriate wines for each dessert classification.
Glance through both wine pairing books, and see which book style suits your needs best. I enjoy aspects of both, for different reasons, and appreciate each for it's strengths.
This was my favorite pairing book (and there's several books out there!) till recently.
When I saw a copy of "What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine...by Andrew Dornenburg, I realized that Dorenberg had "one-upped" this good text in different ways. One can find the food type, or the dominant spicing or saucing, then work backwards to the wines that are better suited. This is a more intuitive way for most people not well versed in different wines, and is better for me, as I need to match a wine to a fish's sauce more than to the fish. Still it does not diminish my appreciation for Perfect Pairing one bit. Evan Goldstein's Perfect Pairings does acknowledge this importance as well on pages 22-23 and 26-7, however many readers may gloss over this. The book is not as well geared as Dorenberg's in my opinion, for things such as spicy or some Asian or other ethnic foods, your mileage may vary.
Additionally, Dorenberg's book expands one's options with a food to go beyond wine for pairings, to include spirits, beer, etc. This makes more sense, as I just love a good beer with some things (some Asian food, German foods, etc.) that just don't work as well with recommended wines. The drawback (or plus, to some) to Dorenburg's book is that it isn't a text as Goldstein's. Dorenburg's book, after a few brief text chapters, is an extensive alphabetical listing of numerous foods and beverages, followed by their matches, with no explanation present, or felt needed.
I like Goldstein's Perfect Pairings dessert/dessert wine chapter, for example, having a sweet tooth. This section gives a good overview of different wines (late harvest, fortified, sparkling), and then separately talks about tree/stone fruit desserts, creamy and custard desserts, nut and dried-frut desserts, and finally the chocolatee, coffee, and caramel desserts..and recommends appropriate wines for each dessert classification.
Glance through both wine pairing books, and see which book style suits your needs best. I enjoy aspects of both, for different reasons, and appreciate each for it's strengths.
29 of 34 people found the following review helpful
The Definitive Guide to Pairing Food and Wine
5 Mar 2007
Format:Hardcover
I've been in the wine trade for over five years now and have been in search of a book to recommend to my customers in regards to pairing wine and food. So far, everything that I've come across has seemed flat and dull and generally boring.
I had the pleasure of meeting Mr. Goldstein last week at a trade seminar and picked up a copy of his book, and I must say that I've finally found it, the penultimate pairing guide! He not only goes into which particular wines go with which foods, but goes into the "whys" as well. This makes a tremendous difference, since you can carry that knowledge over to some of the more obscure wines and foods that aren't covered in the book.
Overall, the book is a fantastically fun read in and of itself, and I can't wait to try out some of Joyce's recipes- they look fabulous. Mr. Goldstein has managed to put into words what many of us in the industry love to try and convey- the sheer fun, joy and adventure of pairing food and wine. Salut!
I had the pleasure of meeting Mr. Goldstein last week at a trade seminar and picked up a copy of his book, and I must say that I've finally found it, the penultimate pairing guide! He not only goes into which particular wines go with which foods, but goes into the "whys" as well. This makes a tremendous difference, since you can carry that knowledge over to some of the more obscure wines and foods that aren't covered in the book.
Overall, the book is a fantastically fun read in and of itself, and I can't wait to try out some of Joyce's recipes- they look fabulous. Mr. Goldstein has managed to put into words what many of us in the industry love to try and convey- the sheer fun, joy and adventure of pairing food and wine. Salut!
24 of 28 people found the following review helpful
A Marvelous Book
15 July 2006
Format:Hardcover|Amazon Verified Purchase
I'm writing this minutes after a sublime experience, drinking Evan Goldstein's recommended fruit-forward Pinot Noir with Joyce Goldstein's incredibly good recipe for Pork Loin Glazed with Pomegranate and Orange. I actually Googled Evan's name because I wanted to send him some fan e-mail -- alas, couldn't find an address. So the least I can do is give the book an excellent review. I learned more about pairing wine and food in the book's first chapter than I have after years of subscribing to wine publications. Two thumbs up!
Were these reviews helpful?
Let us know
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
Look for similar items by category
- Books > Food & Drink > Drinks & Beverages
- Books > Food & Drink > Food & Travel Writing
- Books > Food & Drink > Reference & Gastronomy > Encyclopaedias & Dictionaries
- Books > Food & Drink > Wine & Winemaking
- Books > Reference > Encyclopaedias
- Books > Science & Nature > Earth Sciences & Geography > Education > Higher Education
- Books > Science & Nature > Earth Sciences & Geography > Geography > Reference
- Books > Science & Nature > Earth Sciences & Geography > Reference
Look for similar items by subject
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
|
