What to Drink with What You
Eat, By Andrew Dornenburg, Karen Page, Michael Sofronski
Reviewed by Publishers
Weekly
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, Gewürztraminer), 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.)
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