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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 ...
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.
Wine Book Of The Year: THE
FOOD LOVER'S GUIDE TO WINE. Not because Karen Page and Andrew Dornenburg co-authored it, though that would be reason enough. But because their latest book is good. Very good."
"The husband-and-wife team of Andrew Dornenburg and Karen Page-he is a chef, she a journalist-has produced four books in the past six years, and these are the best places to experience the cult of the New American Chef." - New Yorker
"...Andrew Dornenburg and Karen Page had me at 'hello' a long time ago. That was seven years ago when I read their first book, Becoming a Chef. They went on to enthrall me with Culinary Artistry and then Dining Out, books that have enriched the fount of culinary knowledge in North America..." - Vancouver Sun
Posted October 24, 2011
This gorgeously illustrated book is a must for anyone who loves good food and wine. You'll learn the secrets of sommeliers, the essentials of serving and enjoying wine, and the perfect complement for every course, as well as such esoterica as what disguises all those Beaujolais Crus. Never again will I confuse Muscadet, dry, crisp and delicious with sea food, with sweet Muscat--a wine that's tasty with chocolate: dreadful with oysters. But don't just buy one volume. You'll want a copy of this book for every wine lover or potential wine lover on your holiday list.
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Posted October 21, 2011
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