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

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

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by Eric Asimov, Florence Fabricant
     
 

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INDIEFAB Book of the Year Awards — 2014 GOLD Winner for Cooking

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

Overview

INDIEFAB Book of the Year Awards — 2014 GOLD Winner for Cooking

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.

Editorial Reviews

From the Publisher
“Their approach to wine and food is utterly relaxed and unfussy. The message of the book should put the most novice wine drinker among us at ease: There are no firm rules in wine pairing. Drink what you like, and don’t let others tell you otherwise.” -New York Journal of Books

“We love it for Asimov’s descriptions of varietals that are accessible to wine newbs but still valuable to those in the know…” –Food52 

Product Details

ISBN-13:
9780847842216
Publisher:
Rizzoli
Publication date:
04/08/2014
Pages:
240
Sales rank:
505,392
Product dimensions:
8.30(w) x 10.20(h) x 1.20(d)

Related Subjects

Meet the Author

Eric Asimov has been chief wine critic at The New York Times since 2004. He is the author of How to Love Wine: A Memoir and Manifesto. Florence Fabricant is an acclaimed food writer who contributes weekly columns to The New York Times. She is the author of nine cookbooks, including The New York Restaurant Cookbook and Park Avenue Potluck.

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Wine With Food: Pairing Notes and Recipes from the New York Times 1 out of 5 based on 0 ratings. 1 reviews.
LaylaCD More than 1 year ago
This book is a lot of fun with very interesting recipes...a keeper but to really pair wine properly with food, it is obvious from this book that this is a financial investment