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BookmarkThe most comprehensive guide to matching food and drink ever compiled, by the James Beard Award winning author team of Karen Page and Andrew Dornenburg, with practical advice from more than seventy of America’s leading pairing experts
In a great meal, what you drink is just as important as what you eat. This groundbreaking food and beverage pairing reference allows food lovers to learn to think like a sommelier, and to transform every meal - breakfast, lunch, and dinner - from ordinary to extraordinary.
Exceptional in its depth and scope - with over fifteen hundred entries - What to Drink with What You Eat is based on the collective wisdom of experts at dozens of America’s best restaurants, including Alinea, Babbo, Bern’s, Blue Hill, Chanterelle, Daniel, Emeril’s, French Laundry, Frontera Grill, Inn at Little Washington, Jean Georges, Masa’s, The Modern, Per Se, Rubicon, Tru, and Valentino.
You’ll find authoritative recommendations for stocking your cellar and kitchen with must-have beverages, from wines to waters. You’ll also learn what to drink with everything from French toast to Chinese food, and what to eat with everything from Pinot Noir to green tea, to create mouthwatering matches. Follow the authors three simple Rules to Remember when making a match - or just dive into the wide-ranging listings in chapters 5 and 6.
This incisive, hip writing team (Publisher’s Weekly) distills history, geography, science, expert technique, and original insight to create a remarkably user-friendly and engaging reference. Lavishly illustrated with gorgeous four-color photographs, What to Drink with What You Eat is an instant classic essential to every connoisseur’s bookshelf.
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Love this book, already own a personal copy and bought this one as a gift. Great companion if you are interested in pairing or if you are a chef and need help from the kitchen to the glasses on the table. If you know wine or know food and want to compliment them, this is the tool for you. It’s fun, easy to navigate and informative.
I love this book! I received this as a gift a few years ago when I first started to venture into the world of food and wine pairing; years later I still use this book as a reference now and then. I have even brought it out for friends to use when they mention a dillema about what beverages to serve or consume with dinner. It is easy to use, goes beyond wine to include other beverages, and is easy to use. Great reference!
This reference gives the user a roadmap for great pairings for food. When in doubt as to what to serve, this is the book for you!
I originally purchased this book in Kindle format, which was not a good format for this type of book. The book is very easy to use and informational for creating wonderful wine and food pairings. You can find the best wine pairings for a particular food OR, if you have a favorite wine and want to prepare the food to support the wine, it gives you great food suggestions. UNFORTUNATELY, less than a month after I purchased this book, the binding broke and separated from the pages of the book. Amazon replaced, but the second one is the same. I don’t bend my covers back so I’m not sure why the binding failed. Publisher needs to bind the book correctly. Would be better as spiral bound.
I’ve been a fan of Dornenburg and Page’s work since I acquired “Culinary Artistry,” and I applaud this volume for its approach and content. Being a food and drink fan and an enemy of wine snobbery, I am glad to see works such as this one that show people that no serious wine education is needed to begin appreciating the sensual pleasures of the table. At the same time, the case is clearly made that educating yourself through tasting is not only enjoyable in itself, but also imparts knowledge and experience that will better guide future choices.
I think the book is accessibly written for a general audience, and although I only have had it since Christmas Day, 2009, I’ve pored through it extensively and consulted it for suggestions, including for the French sparkler and Chinese dumplings with soy sauce I enjoyed for my just-concluded evening meal.
All this being said, the work is quite badly edited. It is replete with typographical errors, including spelling (the most common) and missing accents. As well, the wrong terms are used for some wines. For example, a Spanish wine that has the legal term “Reserva” in its name is, in the book, termed a “Riserva.” That’s the Italian spelling and legal term, not the Spanish. There are sometimes multiple typos on a single page, some for more obscure terms, but others a bit more obvious (“Burdundy” for “Burgundy”). In an award-winning food/drink industry book that has been published by a larger house there is simply no excuse for this level of editorial malpractice. After all, can readers trust content that has so many basic mistakes? Dornenburg and Page have provided us with an enjoyable and useful book, and their work doesn’t deserve to have a loss of confidence because of these errors.
An older review on Amazon has pointed out other sorts of mistakes, such as a reference to Cab Sauvignon shining in Pomerol, in Bordeaux. Not really, since that region is the home of Merlot in excelsis. I don’t think content errors such as these are nearly as common, but they are also present. The work has gone through multiple printings–why have these errors not been corrected in a new edition?
All in all, I look forward to Dornenburg and Page’s works, and I do recommend this one. However, I can’t help but add, caveat emptor.