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Food and Wine Pairing
A Sensory Experience
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Summary
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Format: Paperback / softback
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Food and Wine Pairing
$14099
Unit price
/
Unavailable
Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
This book is ideal for culinary professionals, sommeliers, and serious food and wine enthusiasts seeking to deepen their understanding of sensory elements for expert pairing.
Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc.
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
Description
Food and Wine Pairing: A Sensory Experience provides a series of discussions and exercises ranging from identifying basic wine characteristics, including visual, aroma, and taste (acid, sweetness, oak, tannin, body, etc.), to palate mapping (acid, sweet, sour, bitter, and tannin).
The book also covers basic food characteristics and the anchors of each (sweet, sour, bitter, saltiness, fattiness, body, etc.). It presents how these characteristics contrast and complement each other.
By helping culinary professionals develop the skills necessary to identify the key elements in food or wine that will directly impact their matching based on contrast or similarities, they will then be able to predict excellent food and wine pairings.
Book Details
INFORMATION
ISBN: 9780471794073
Publisher: John Wiley & Sons Inc
Format: Paperback / softback
Date Published: 27 March 2007
Country: United States
Imprint: John Wiley & Sons Inc
Illustration: Photos: 48 B&W, 0 Color; Drawings: 11 B&W, 0 Color; Maps: 0 B&W, 0 Color; Tables: 121 B&W, 0 Color
Audience: Professional and scholarly
DIMENSIONS
Spine width: 23.0mm
Width: 216.0mm
Height: 274.0mm
Weight: 635g
Pages: 336
About the Author
Dr. Robert Harrington is currently an associate professor at the School of Hospitality and Tourism Management at the University of Guelph. He recently transferred from Nicholls State University in May, 2005 where he served as Dean and Professor of Chef John Folse Culinary Institute for four years.
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