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Usually ships in 1 business days | | | | | | As thousands of wines from around the globe enter the marketplace and the American palate continues to adopt flavors from a range of cultures, the task of pairing wine and food becomes increasingly complicated. No longer is the choice simply red or white, or wines from California, France, or Italy. The typical shopper today has access to wines from those regions plus South Africa, Chile, Argentina, New Zealand, and Australia. If that isn't confusing enough, Asian, Latin American, and Creole dishes might find their way onto the same table. Perfect Pairings, by well-known Master Sommelier and respected restaurant industry veteran Evan Goldstein, provides straightforward, practical advice for choosing the right bottle for each meal. The quintessential resource for matching wine and food, this book includes 58 companion recipes developed by celebrated chef Joyce Goldstein that showcase each type of wine.
Perfect Pairings combines in-depth explorations of twelve grape varietals, sparkling wines, and dessert wines with guidance about foods that enhance the wide range of styles for each varietal. Whether the Chardonnay is earthy and flinty; rich, buttery, and oak-infused; fruity and tropical; or aged and mature, Goldstein explains how to match it with dishes that will make the wine sing. His clear, educational, and entertaining approach towards intimidating gastronomical questions provides information for all readers, professional and amateur alike.
* 16 full-color photos
* Six seasonal and special occasion menus
* Tips for enhancing food and wine experiences, both at home and in restaurants
* Glossary of wine terminology
* Overview of the world's primary wine-growing regions
* Recommendations of more than five hundred wines, ranging in price from everyday to splurge | | | |
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| | Product Details | | Author: | Evan Goldstein | | Hardcover: | 328 pages | | Publisher: | University of California Press | | Publication Date: | May 15, 2006 | | Language: | English | | ISBN: | 0520243773 | | Package Length: | 9.5 inches | | Package Width: | 7.8 inches | | Package Height: | 1.3 inches | | Package Weight: | 3.0 pounds | | Average Customer Rating: |  based on 19 reviews |
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| | Customer Reviews | Average Customer Review:
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2 of 3 found the following review helpful:
 Errors in recipes Apr 11, 2010
I ended up wasting a bunch of expensive spices on this recipe - the lamb tagine on page 130.
It says to add the spices together then add 1/2 cup of water (!!!!) to them to form a paste! Well, guess what, that makes a SOUP not a PASTE.
There is an error here somewhere. I don't have enough spice or, more likely, there is too much water. Or, maybe they meant olive oil instead of water??? I used expensive saffron -- wasted, along with all the other spices.
Thanks a lot, Joyce and Evan.
[Do you think you might have someone test these recipes before you publish them? And who is writing these positive reviews? Did they try the recipes themselves, or are they just friends of the authors?]
3 of 3 found the following review helpful:
 Perfect Jan 10, 2010
One of the best pairing books ever written. Takes most of the mystery out of the food/wine pairing dilema. Another good one to look at is "What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine".
5 of 5 found the following review helpful:
Excellent book on food and wine pairings, but there's a better book now Jan 08, 2010
There are plenty of reviews here, and this is an excellent book, one that I would recommend without hesitation. Except, if you only want one book, there's now a better wine (and other drink) pairing book available. That is 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 which expands on the wine pairings to add beer, spirits, coffee, and tea.
3 of 4 found the following review helpful:
Easy Tips, Good Book smells bad Apr 01, 2009
This book was very easy to follow. There is a chapter for each style / grape, that includes notes on the wine making region, high level and easy to follow tips about what types of food pair with the grape, and gives sample recipes. It was exactly what I was looking for. The only problem with the book is that the ink smells really bad, which is very unappetizing to smell while reading and thinking about food.
0 of 1 found the following review helpful:
Wine Pairing - practical advice Feb 01, 2009
Evan Goldstein delivers with this book. It helps one gain an understanding of the range of wines to choose from and facilitates matching food with wine. His own words in the following segment of In Wine Country are indicative of what you will find in his book.
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