TY  - BOOK
AU  - Harrington,Robert J.
TI  - Food and wine pairing: a sensory experience 
SN  - 0471794074
AV  - TX714 .H36527 2008
U1  - 641.5 22
PY  - 2008///]
CY  - Hoboken, N.J.
PB  - John Wiley
KW  - Cooking
KW  - Wine and wine making
N1  - Includes bibliographical references and index; Part A; Mastering the Art and Science of Food and Wine Pairing --; 1; The Wine and Food Pyramid: A Hierarchy of Taste --; 2; Taste Basics and the Basics of Wine Evaluation --; 3; Gastronomic Identity: The Effect of the Environment and Culture on Prevailing Components, Texture, and Flavors in Wine and Food --; 4; Gastronomic Identity II: Food and Cuisine: The Effect of The Environment and Culture on Gastronomy, Wine and Food Marriages, and Tourism --; Part B; The Foundation: Wine and Food Taste Components --; 5; the Impact of Sweetness and Acidity Levels In Wine and Food --; 6; Salt, Bitterness, and Bubbles --; Part C; Wine and Food Texture Characteristics --; 7; Wine Texture Characteristics: Tannin, Oak, and Body --; 8; Food Texture Characteristics: Fattiness, Cooking Methods, Protein, and Body --; Part D; Flavors: Architectural Elements in the Wine and Foodd Pairing Process --; 9; The Impact of Spice --; 10; Flavor Intensity and Flavor Persistency --; Part E; The Whole Enchilada: Putting It All Together --; 11; Menu Planning: Horizontal and Vertical Pairing Decisions --; 12; Wine and Cheese: A Natural Affinity? --; 13; The Grand Finale: Dessert and Dessert Wines --; 14; The Customer Experience: Product, Service, and Training Issues
N2  - "Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals."--Publisher's website
UR  - http://www.loc.gov/catdir/enhancements/fy0741/2006034744-b.html
ER  -