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Food and Wine Pairing

Food and Wine Pairing

A Sensory Experience

Robert J. Harrington

Wiley
Publication date : 2007-04-18

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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.), palate mapping (acid, sweet, sour, bitter, and tannin), basic food characteristics and 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 identifying the key elements in food or wine that will directly impact its matching based on contrast or similarities, they will then be able to predict excellent food and wine pairings.

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About the book

Author

Robert J. Harrington

Imprint

Wiley

Collection

n.c

Publication date

2007-04-18

Pages

336 pages

Print ISBN

9780471794073

Language

English

Ebook informations

EAN PDF

9780470105894

Price

£33.97

Copy count 0

Print count 336

File size 21914 Ko

Informations accessibility

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About author(s)

Robert J. Harrington

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