What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers

by Karen Page, Andrew Dornenburg, Michael Sofronski (Other)

Overview

Winner of the 2007 IACP Cookbook of the Year Award

Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits

Winner of the 2006 Georges Duboeuf Wine Book of the Year Award

Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine



Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled—complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.

Product Details

ISBN-13:	9780821257180
Publisher:	Bulfinch
Publication date:	10/02/2006
Pages:	368
Sales rank:	83,258
Product dimensions:	7.90(w) x 10.10(h) x 1.32(d)

About the Author

Recently cited as two of a dozen "international culinary luminaries" along with Patrick O'Connell, Alice Waters, and Tim and Nina Zagat (in Relais & Chateaux's L'Ame et L'Esprit magazine), the award-winning authors Karen Page and Andrew Dornenburg have written several groundbreaking books chronicling and celebrating America's culinary revolution. What to Drink with What You Eat,Becoming a Chef, Dining Out, and The New American Chef were all winners of or finalists for Gourmand World Cookbook, IACP, and/or James Beard book awards. In March 2007, Page and Dornenburg were named weekly wine columnists for the Washington Post. Karen Page is a graduate of Northwestern and Harvard Business School. Andrew Dornenburg studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their Web site is www.becomingachef.com. 

Editorial Reviews

The world's greatest book on the subject.—Robert Whitley in Copley News Service

At the moment the most useful wine-with-food guide in English.—Edward Behr in The Art of Eating

Astounding...Brilliant.—Ellen Rose on NPR's "Good Food"

The #1 Food Book of the Year.—FabulousFoods.com

The #2 Best Cocktail Book of the Year. 
—Cocktails.About.com

Few books of its kind are more enjoyable.—Los Angeles Times

The most exciting and comprehensive guide to wine pairing that I have ever seen.—Eric Ripert, chef-owner, Le Bernardin

A be-all, end-all masterwork...An impossibly comprehensive and utterly readable book that belongs among the greats in any epicure's reference shelf. 
—Sunday Paper

Dornenburg and Page again prove their immense knowledge of and love for food and drink harmonization...A thoroughly satisfying reference. Essential."—Library Journal

Dornenburg and Page demystify the challenge of food and beverage pairing in this exhaustive, accessible resource...This comprehensive collection provides a wealth of guidelines for pairings...Highly recommended.—Publishers Weekly

This husband-wife team has researched their subject exhaustively, consulting the chefs and sommeliers at America's top restaurants to put together the definitive pairing guide....WHAT TO DRINK WITH WHAT YOU EAT is as easy to use as a thesaurus.—Linda Kulman on NPR

From the Publisher

This husband-wife team has researched their subject exhaustively,
consulting the chefs and sommeliers at America's top restaurants to put together the definitive pairing guide....WHAT TO DRINK WITH WHAT YOU EAT is as easy to use as a thesaurus.

Linda Kulman on NPR

A be-all, end-all masterwork...An impossibly comprehensive and utterly readable book that belongs among the greats in any epicure's reference shelf.

Sunday Paper

The most exciting and comprehensive guide to wine pairing that I have ever seen.

Eric Ripert

Few books of its kind are more enjoyable.

Los Angeles Times

The #2 Best Cocktail Book of the Year.

Cocktails.About.com

The #1 Food Book of the Year.

FabulousFoods.com

Astounding...Brilliant.

Ellen Rose on NPR's "Good Food"

At the moment the most useful wine-with-food guide in English.

Edward Behr in The Art of Eating

The world's greatest book on the subject.

Robert Whitley in Copley News Service

This husband-wife team has researched their subject exhaustively,consulting the chefs and sommeliers at America's top restaurants to put together the definitive pairing guide....WHAT TO DRINK WITH WHAT YOU EAT is as easy to use as a thesaurus.

on NPR - Linda Kulman

Astounding...Brilliant.

on NPR's "Good Food" - Ellen Rose

At the moment the most useful wine-with-food guide in English.

in The Art of Eating - Edward Behr

The world's greatest book on the subject.

in Copley News Service - Robert Whitley

At the moment the most useful wine-with-food guide in English.

The Art of Eating

A be-all, end-all masterwork...An impossibly comprehensive and utterly readable book that belongs among the greats in any epicure's reference shelf.

Sunday Paper

The #2 Best Cocktail Book of the Year.

Cocktails.About.com

Dornenburg and Page, authors of Becoming a Chef and Culinary Artistry, demystify the challenge of food and beverage pairing in this exhaustive, accessible resource. Believing that the best matches create peak experiences, the authors consult with the world's most discriminating palates, who see food and drink as inseparable. With stories from such noted chefs as Daniel Boulud, Traci Des Jardins and Patrick O'Connell and a host of top sommeliers, this comprehensive collection provides a wealth of guidelines for pairings, not only by specific food, but by food type, time of day, characteristics, season and personal mood. From fast food to ethnic cuisine, they include unlikely entries such as Kentucky Fried Chicken (Pinot Noir, Gewurztraminer), oxtails (Barolo), moussaka (Retsina, Rioja), potato chips (beer, champagne) and saag paneer (Pinot Gris). While focusing primarily on wine, the authors include matches for a variety of other beverages, including tea, water, coffee, beer and spirits, and offer the pairings in reverse-what to serve if you've already selected your beverage. This encyclopedic collection is highly recommended for those who give serious thought to the flavor of each dish. 70 full-color photographs. (Oct.) Copyright 2006 Reed Business Information.

Publishers Weekly

Coauthors Dornenburg and Page (Becoming a Chef; Dining Out) again prove their immense knowledge of and love for food and drink harmonization. They establish the foundation for this topic by explaining the purposes and potential outcomes for suitable matches. After perusing the drinks for food pairings ("Acidic Foods to Zucchini Blossoms"), readers can change perspective with the food for drink pairings ("Acidic Wine to Zinfandel"). The delineation of combinations for individual cheese varieties is particularly exceptional. Among the array of pairings lie recommendations and advice from experts like Joshua Wesson, as well as several recipes. The vastly informative text suits every palate and diet. Though the authors include a fair discussion of beer and touch on nonalcoholic beverages, they focus primarily on a variety of wine and food pairings. Nevertheless, the immense quantity of food and drink combinations, expert recommendations, tantalizing recipes, and clear discussion of wine fundamentals make this book a thoroughly satisfying reference for all oenophilic and culinary sections. Essential for all strong and budding cookery collections.-Meagan Storey, Virginia Wesleyan Coll., Norfolk Copyright 2006 Reed Business Information.

Library Journal