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Food and Wine Pairing

A Sensory Experience
By Robert J. Harrington
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Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
Food and Wine Pairing: A Sensory Experience offers a detailed exploration of wine and food characteristics, guiding readers through identifying visual, aroma, and taste elements such as acid, sweetness, tannin, and body. It teaches how to map flavours on the palate and analyse food attributes like saltiness and fattiness to understand how these elements contrast or complement each other. The book equips culinary professionals with practical skills to predict and create excellent pairings based on sensory analysis.
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Format: Paperback / softback
$14099
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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.

Book Hero thinking about your next read

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

Collections

Cook Books & Recipes Cooking & Food Non-Fiction Robert J. Harrington Wine, Cocktails, Tea, Coffee and more

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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