Free PDF 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 Andrew Dornenburg Karen Page
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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 Andrew Dornenburg Karen Page
Free PDF 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 Andrew Dornenburg Karen Page
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From 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.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Review
2007 IACP Cookbook of the Year Award 2007 IACP Cookbook Award - Best Book on Wine, Beer or Spirits 2006 Georges Duboeuf "Wine Book of the Year" Award 2006 Gourmand World Cookbook Award --Book AwardsAndrew and Karen killed it with this book...I am pretty darn impressed...It rocks, it really does...A killer, killer book. (Gary Vaynerchuk, Wine Library TV)
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Product details
Hardcover: 368 pages
Publisher: Bulfinch; 1st Edition edition (September 2006)
Language: English
ISBN-10: 0821257188
ISBN-13: 978-0821257180
Product Dimensions:
7.9 x 1.4 x 10.3 inches
Shipping Weight: 3.6 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
179 customer reviews
Amazon Best Sellers Rank:
#40,662 in Books (See Top 100 in Books)
This book is fantastic. A great reference for professionals and your home bookshelf as well. The format is so easy to use, and its so great that it has reverse searching from drink to food, or from food to drink. When I first started working as a sommelier some years ago the first edition of this book was a great starting point to help my knowledge. I have since given it as a gift multiple times.
As an intermediate home cook and wine lover I *love* this book. I received it as a gift years ago and use regularly. Once you read the first few chapters you won't really use them much again, though I've gone back and re-read them occasionally anyway.The core of the book is literally the "What to Drink with What you Eat" and the "What to Eat with What you Drink" sections. I am constantly flipping back and forth hoping to create harmony in the kitchen. Sometimes I begin with a decided main course then skim the suggested wine pairings; then I go to the wine selection and look for companion flavors for a side dish selection. Other times I begin with a particular wine i am curious about or am just craving at the moment and find complementing foods to prepare a menu. That's what I mean by flipping back and forth; I love it, so much fun!After years of using this book I have (thankfully) retained some knowledge and actually feel as though I have learned and advanced my wine pairing skills as well as my passion to do so.As for the Kindle edition, it needs some work. Right now it is complicated and cumbersome to use as a reference book. I would love a simplified search and shortcut method to particular wines and foods. The formatting isn't quite right either, at least on my Kindle Fire (original) and through the Kindle app on my iPhone. Save your money on the digital format, at least for the time being, and put it towards the hardcover.P.S. This book makes an excellent gift, especially when paired with a Vertical Rabbit bottle opener and, of course, a bottle of wine.
I may run out of superlatives in the course of this review, so I'm just warning you now. What to Drink with What You Eat is absolutely the most spectacular book ever written about pairing food with wine. It will turn you instantly into a world-class sommelier, confidently able to pair virtually any cuisine with a compatible choice. What's more, the recommendations extend far beyond wine to include beer, sake, spirits coffee, tea and different types of water, so even a teetotaler can derive some value. There isn't a food- or wine-lover on the planet who wouldn't benefit from having the book always on hand as a resource.The secret sauce here is that the authors, who have great credentials themselves, have also enlisted the input of dozens of top sommeliers and other authorities to create an uber-reference, one that gains considerably from its generous tendency to be more rather than less inclusive in offering up suggestions. Think of the principle of "the wisdom of crowds," but here the crowd are all experts and have the chops to back up their opinions. The list of foods, cuisines and beverages that are explored is truly encyclopedic, so odds are pretty good whatever you want advice on will be covered. For example, speaking of secret sauce, you'll even get suggested pairings with a Big Mac.The crowning glories of the book are chapters 5 and 6, which really should be turned into a searchable database online and made available via PDA. These chapters are mirror images, one that starts with the beverage and suggests foods, and the other that starts with the food and matches the drinks. I'm telling it to you straight: if you've ever had a moment's hesitation about what to bring to a dinner party or just flat out what might go best with your frozen pizza, the answer is at hand. Wanna build the meal around a special bottle of wine? No problem. In fact, I'm not sure this book isn't subversive in the sense that it does such a great job of simplifying a complicated subject and making it accessible that it renders real-life sommeliers unnecessary.Of course, that's a ridiculous notion; I'm just stating it for effect. You still need a sommelier to put together a wine list, add a personal perspective, precisely match the cuisine of a restaurant to its wines and gauge the "readiness" of any particular client to explore new territory. But if you live in New Jersey, where the only advantage of archaic, Prohibition-based liquor laws is the plethora of BYO restaurants and thus there are very few sommeliers period, this book is like manna from heaven.I don't mean to imply that What to Eat is prescriptive to the point where you aren't allowed to express yourself and exercise free will. Quite the contrary. The book does a splendid job in the first few chapters of breaking down various pairing conventions developed over the past 20 years (plus of course the most classic matches) and providing guidelines that anyone can build on, and the authors encourage imagination and experimentation.Let's go with a real life example, my first since I bought the book, and quite an "acid" test at that. I was asked by a hostess to suggest something that might go with roasted sea bass served with a Mediterranean ragout of red peppers, tomatoes, olives, and capers. My first instinct when approaching anything Mediterranean is to go with the "territory," which means for me clinging to the coastline from Provence to Sicily. Here I would have gravitated toward a white because a tannic red wouldn't go anyway and it's summer now and a chill is definitely welcome. Besides, I'm not sophisticated enough to figure out what to do with capers to begin with, so why not let a thousand years of local experience do the hard work for me? Then, I turned to chapter 5 and looked up sea bass. There were 16 suggestions, but nothing related to a Mediterranean ragout, which would clearly provide the dominant flavors to the dish. So with a little trepidation (are they going to whiff on my first challenge?), I looked for "Mediterranean" and sure enough found the following entry: "Mediterranean Cuisine (eg anchovies, olives, peppers, etc) Champagne, rose; Chateauneuf-du-pape, white; Pinot blanc; red wine, esp. tart Old World; rose; verdicchio, esp with onion-based dishes." Not feeling wholly comfortable yet, I cross-referenced the pesky caper and found: "Beaujolais, high acid; beer; Muscadet; Pinot Grigio/ Pinot gris, esp. dry; Pinot Noir, esp from Russian River Valley." That's enough breadth for anyone to find an appealing option.The genius of the book is the exhaustive number of dishes and international cuisines covered. I'm sure there are some things you can eat that aren't paired here, but I'm not sure why you would want to! Also, while it wasn't true for my sea bass, many if not most of the listings actually go a step further and provide recommendations specific to the actual method of preparation. It's not just one size fits all. Pasta with artichokes? Check. Pasta with sardines? Check. You get the idea.I haven't been this excited about a wine book in a couple of years, maybe since reading Andrew Jefford's The New France The New France: A Complete Guide to Contemporary French Wine (Mitchell Beazley Wine Guides). If you have even a passing interest in drinking wine with your meals you'd be crazy not to buy this book. It has the potential to enrich every dinner (and the occasional lunch/brunch/breakfast?/snack) you eat for the rest of your life, and if that isn't enough hyperbole, I don't know what is.
Use it daily in the restaurant. Great that it works both directions, if you have a food looking to pair a beverage, as well as in reverse if you have a new wine and want to find some ideas on what to cook to go with it for a special experience. The samples of tasting menus and pairings from restaurants are great. The author's contributions are great. The only thing that is lackluster is the last portion that asks a bunch of famous restaurant folks what they'd bring to a deserted island - not a lot of value in that.
I have read a lot of the book, but definitely use the two chapters on what food to pair with what wine and what wine goes with what food on a regular basis. Those chapters have really helped us appreciate the pairing of wine and food a lot more. I agree with other reviewers that it would be wonderful to have those two chapters as an app.
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