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What to Drink with What You Eat

by and

What to Drink with What You Eat Cover

ISBN13: 9780821257180
ISBN10: 0821257188
All Product Details

 

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From Karen Page, two-time James Beard Award–winning author, comes an essential guide to culinary creativity, The Vegetarian Flavor Bible (Little, Brown). Page's new book is the ideal reference for the way millions of people cook and eat today — vegetarians, vegans, and omnivores alike.

See our full selection of signed editions from authors coming to Powell's

Synopses & Reviews

Publisher Comments:

The 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" (Publishers 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.

Review:

"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, Gewurztraminer), 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." Publishers Weekly (Copyright Reed Business Information, Inc.)

Review:

"Though the authors include a fair discussion of beer and touch on nonalcoholic beverages, they focus primarily on a variety of wine and food pairings. Nevertheless, the immense quantity of food and drink combinations, expert recommendations, tantalizing recipes, and clear discussion of wine fundamentals make this book a thoroughly satisfying reference for all oenophilic and culinary sections." Library Journal

Synopsis:

Winner of the 2007 IACP Cookbook of the Year Award

Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits

Winner of the 2006 Georges Duboeuf Wine Book of the Year Award

Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine

Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.

About the Author

Karen Page and Andrew Dornenburg have been called the brightest young author team on the culinary scene today's on NPR. Their previous books Becoming a Chef, Dining Out, and The New American Chef have all been finalists for or winners of James Beard and/or IACP Book Awards.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

heathersy, January 22, 2008 (view all comments by heathersy)
The writing is intelligent but acessible and the authors add quotes and interviews with top chefs and sommoliers to broaden the work. The format is extemely usable and readable (unlike many food books which are too clever with their layouts to be reference-worthy.) Pairings --not exclusive to wine-- are listed both drink-to-food and food-to-drink so the book works like a bilingual dictionary. The use of bold and all caps make frequent and/or sublime pairing suggestions pop. This is a must have for noob and snob alike.
Was this comment helpful? | Yes | No
(9 of 14 readers found this comment helpful)

Product Details

ISBN:
9780821257180
Subtitle:
The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
Author:
Andrew Dornenburg and Karen Page
Photographer:
Sofronski, Michael
Author:
Page, Karen
Author:
Dornenburg, Andrew
Author:
Sofronski, Michael
Publisher:
Bulfinch
Subject:
Cookery
Subject:
Beverages (non-alcoholic)
Subject:
Wine and wine making
Subject:
Beverages - Wine & Spirits
Subject:
Courses & Dishes - General
Subject:
Beverages - General
Subject:
Entertaining - General
Subject:
Cooking and Food-Bartending and Liquor
Copyright:
Publication Date:
20061002
Binding:
Hardback
Language:
English
Illustrations:
Y
Pages:
368
Dimensions:
10.25 x 8 x 1.125 in 3.6 lb

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Related Subjects


Cooking and Food » Award Winners » General
Cooking and Food » Beverages » Bartending and Liquor
Cooking and Food » Beverages » Wine » Cooking with Wine
Cooking and Food » Beverages » Wine » General
Cooking and Food » General
Cooking and Food » Reference and Etiquette » General

What to Drink with What You Eat New Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 368 pages Bulfinch Press - English 9780821257180 Reviews:
"Publishers Weekly Review" by , "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, Gewurztraminer), 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." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Review" by , "Though the authors include a fair discussion of beer and touch on nonalcoholic beverages, they focus primarily on a variety of wine and food pairings. Nevertheless, the immense quantity of food and drink combinations, expert recommendations, tantalizing recipes, and clear discussion of wine fundamentals make this book a thoroughly satisfying reference for all oenophilic and culinary sections."
"Synopsis" by ,
Winner of the 2007 IACP Cookbook of the Year Award

Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits

Winner of the 2006 Georges Duboeuf Wine Book of the Year Award

Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine

Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.

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