Food and Wine Pairing: A Sensory Experience

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9780471794073: Food and Wine Pairing: A Sensory Experience

The only book that presents food and wine pairing from a culinary and sensory perspective. 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. Food and Wing Pairing: * Lays out the basics of wine evaluation and the hierarchy of taste concepts * Establishes the foundation taste components of sweet, sour, slat, and bitter in food, and dry, acidity, and effervescence in wine, and looks at how these components relate to one another * Discusses wine texture, and the results of their interactions with one another * Examines the impact that spice, flavor type, flavor intensity, and flavor persistency have one the quality of wine and food matches * Includes exercises to improve skills relating to taste identification and palate mapping * Provides a systematic process for predicting successful matches using sequential and mixed tasting methods * Gives guidance on pairing wine with foods such as cheese and various desserts, as well as service issues such as training and menu/wine list development Food and Wine Paring provides students and professionals with vivid and dynamic learning features to bring the matching process to life with detail and clarity. real-world examples include menus and tasting notes from renowned restaurants, as well as Aperitifs or vignettes portraying culinary notables--both individuals and organizations--which set their wine parings in a complete gastronomical, regional, and cultural context. Culinary students making their initial foray into understanding paring will appreciate the reader-friendly and comprehensive approach taken by Food and Wine Pairing. More advanced students, instructors, and culinary professionals will find this text to be an unparalleled tool for developing their matching process and honing their tasting instinct.

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Harrington, Robert J.
Editore: Wiley
ISBN 10: 0471794074 ISBN 13: 9780471794073
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Descrizione libro Wiley. PAPERBACK. Condizione libro: New. 0471794074 Great book !! Established seller with great ratings! A+ Customer Service! Orders ship from the USA!. Codice libro della libreria Z0471794074ZN

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Robert J. Harrington
Editore: John Wiley and Sons Ltd, United States (2007)
ISBN 10: 0471794074 ISBN 13: 9780471794073
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Descrizione libro John Wiley and Sons Ltd, United States, 2007. Paperback. Condizione libro: New. 1. Auflage. 274 x 216 mm. Language: English . Brand New Book. The only book that presents food and wine pairing from a culinary and sensory perspective. 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. Food and Wing Pairing: * Lays out the basics of wine evaluation and the hierarchy of taste concepts * Establishes the foundation taste components of sweet, sour, slat, and bitter in food, and dry, acidity, and effervescence in wine, and looks at how these components relate to one another * Discusses wine texture, and the results of their interactions with one another * Examines the impact that spice, flavor type, flavor intensity, and flavor persistency have one the quality of wine and food matches * Includes exercises to improve skills relating to taste identification and palate mapping * Provides a systematic process for predicting successful matches using sequential and mixed tasting methods * Gives guidance on pairing wine with foods such as cheese and various desserts, as well as service issues such as training and menu/wine list development Food and Wine Paring provides students and professionals with vivid and dynamic learning features to bring the matching process to life with detail and clarity. real-world examples include menus and tasting notes from renowned restaurants, as well as Aperitifs or vignettes portraying culinary notables--both individuals and organizations--which set their wine parings in a complete gastronomical, regional, and cultural context. Culinary students making their initial foray into understanding paring will appreciate the reader-friendly and comprehensive approach taken by Food and Wine Pairing. More advanced students, instructors, and culinary professionals will find this text to be an unparalleled tool for developing their matching process and honing their tasting instinct. Codice libro della libreria AAH9780471794073

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Robert J. Harrington
Editore: John Wiley and Sons Ltd, United States (2007)
ISBN 10: 0471794074 ISBN 13: 9780471794073
Nuovi Paperback Prima edizione Quantità: 1
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The Book Depository
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Descrizione libro John Wiley and Sons Ltd, United States, 2007. Paperback. Condizione libro: New. 1. Auflage. 274 x 216 mm. Language: English . Brand New Book. The only book that presents food and wine pairing from a culinary and sensory perspective. 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. Food and Wing Pairing: * Lays out the basics of wine evaluation and the hierarchy of taste concepts * Establishes the foundation taste components of sweet, sour, slat, and bitter in food, and dry, acidity, and effervescence in wine, and looks at how these components relate to one another * Discusses wine texture, and the results of their interactions with one another * Examines the impact that spice, flavor type, flavor intensity, and flavor persistency have one the quality of wine and food matches * Includes exercises to improve skills relating to taste identification and palate mapping * Provides a systematic process for predicting successful matches using sequential and mixed tasting methods * Gives guidance on pairing wine with foods such as cheese and various desserts, as well as service issues such as training and menu/wine list development Food and Wine Paring provides students and professionals with vivid and dynamic learning features to bring the matching process to life with detail and clarity. real-world examples include menus and tasting notes from renowned restaurants, as well as Aperitifs or vignettes portraying culinary notables--both individuals and organizations--which set their wine parings in a complete gastronomical, regional, and cultural context. Culinary students making their initial foray into understanding paring will appreciate the reader-friendly and comprehensive approach taken by Food and Wine Pairing. More advanced students, instructors, and culinary professionals will find this text to be an unparalleled tool for developing their matching process and honing their tasting instinct. Codice libro della libreria AAH9780471794073

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Descrizione libro John Wiley and#38; Sons, 2007. PAP. Condizione libro: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Codice libro della libreria FW-9780471794073

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Descrizione libro Wiley, 2007. Paperback. Condizione libro: New. 1. Codice libro della libreria DADAX0471794074

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Descrizione libro John Wiley & Sons Inc, 2007. Paperback. Condizione libro: Brand New. 1st edition. 336 pages. 10.75x8.75x0.75 inches. In Stock. Codice libro della libreria __0471794074

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Descrizione libro Wiley. PAPERBACK. Condizione libro: New. 0471794074 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Codice libro della libreria 4780010

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Descrizione libro John Wiley and#38; Sons, 2007. PAP. Condizione libro: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Codice libro della libreria IB-9780471794073

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Descrizione libro Wiley, 2007. Paperback. Condizione libro: New. book. Codice libro della libreria 0471794074

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