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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.
- Sales Rank: #23144 in Books
- Brand: Bulfinch
- Published on: 2006-09
- Original language: English
- Number of items: 1
- Dimensions: 10.25" h x 1.13" w x 8.00" l, 3.60 pounds
- Binding: Hardcover
- 368 pages
From Publishers Weekly
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, Gewรผrztraminer), 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. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
2007 IACP Cookbook of the Year Award
2007 IACP Cookbook Award - Best Book on Wine, Beer or Spirits
2006 Georges Duboeuf "Wine Book of the Year" Award
2006 Gourmand World Cookbook Award --Book Awards
Andrew and Karen killed it with this book...I am pretty darn impressed...It rocks, it really does...A killer, killer book. (Gary Vaynerchuk, Wine Library TV)
The world's greatest book on the subject.―Robert Whitley in Copley News Service
At the moment the most useful wine-with-food guide in English.―Edward Behr in The Art of Eating
Astounding...Brilliant.―Ellen Rose on NPR's "Good Food"
The #1 Food Book of the Year.―FabulousFoods.com
The #2 Best Cocktail Book of the Year.
―Cocktails.About.com
Few books of its kind are more enjoyable.―Los Angeles Times
The most exciting and comprehensive guide to wine pairing that I have ever seen.―Eric Ripert, chef-owner, Le Bernardin
A be-all, end-all masterwork...An impossibly comprehensive and utterly readable book that belongs among the greats in any epicure's reference shelf.
―Sunday Paper
Dornenburg and Page again prove their immense knowledge of and love for food and drink harmonization...A thoroughly satisfying reference. Essential."―Library Journal
Dornenburg and Page demystify the challenge of food and beverage pairing in this exhaustive, accessible resource...This comprehensive collection provides a wealth of guidelines for pairings...Highly recommended.―Publishers Weekly
This husband-wife team has researched their subject exhaustively, consulting the chefs and sommeliers at America's top restaurants to put together the definitive pairing guide....WHAT TO DRINK WITH WHAT YOU EAT is as easy to use as a thesaurus.―Linda Kulman on NPR
From the Back Cover
- Entertainment Weekly bestseller
- Los Angeles Times bestseller
- International Association of Culinary Professionals (IACP) "Cookbook of the Year" Award
- Georges Duboeuf "Wine Book of the Year" Award
- Gourmand World Cookbook Award
- Daniel Boulud, chef-restaurateur: "What to Drink with What You Eat is a unique recipe, combining the authors' creativity, expertise, scholarship, and great love of all good food and drink. The respect and admiration that food professionals have for them gives them access to a wonderful depth of knowledge and experience that they bring to life in their work. Karen and Andrew might just be the ultimate culinary-literary pairing!"
- Jose Andres, chef-restaurateur: "In compiling the wisdom of wine and beverage experts, Karen and Andrew have done an amazing service for all lovers of good food."
- Bill Daley, wine columnist, Chicago Tribune: "One of the winning vintages in this year's crop of wine books."
- Linda Kulman, National Public Radio: "As with their previous books, this husband-wife team has researched their subject exhaustively...to put together the definitive pairing guide...As easy to use as a thesaurus."
- David Leite, LeitesCulinaria.com: "Destined to become a classic."
- Eric Ripert, chef-partner, Le Bernardin: "The most exciting and comprehensive guide to wine pairing that I have ever seen."
- Ellen Rose, "Good Food," KCRW/National Public Radio: "Astounding...Brilliant."
- Jason Tesauro and Phineas Mollod, Sunday Paper: "A be-all, end-all masterwork...An impossibly comprehensive and utterly readable book that belongs among the greats in any epicure's reference shelf."
- Robert Whitley, Copley News Service: "The world's greatest book on the subject."
Most helpful customer reviews
47 of 47 people found the following review helpful.
Best of breed
By Bevetroppo
I may run out of superlatives in the course of this review, so I'm just warning you now. What to Drink with What You Eat is absolutely the most spectacular book ever written about pairing food with wine. It will turn you instantly into a world-class sommelier, confidently able to pair virtually any cuisine with a compatible choice. What's more, the recommendations extend far beyond wine to include beer, sake, spirits coffee, tea and different types of water, so even a teetotaler can derive some value. There isn't a food- or wine-lover on the planet who wouldn't benefit from having the book always on hand as a resource.
The secret sauce here is that the authors, who have great credentials themselves, have also enlisted the input of dozens of top sommeliers and other authorities to create an uber-reference, one that gains considerably from its generous tendency to be more rather than less inclusive in offering up suggestions. Think of the principle of "the wisdom of crowds," but here the crowd are all experts and have the chops to back up their opinions. The list of foods, cuisines and beverages that are explored is truly encyclopedic, so odds are pretty good whatever you want advice on will be covered. For example, speaking of secret sauce, you'll even get suggested pairings with a Big Mac.
The crowning glories of the book are chapters 5 and 6, which really should be turned into a searchable database online and made available via PDA. These chapters are mirror images, one that starts with the beverage and suggests foods, and the other that starts with the food and matches the drinks. I'm telling it to you straight: if you've ever had a moment's hesitation about what to bring to a dinner party or just flat out what might go best with your frozen pizza, the answer is at hand. Wanna build the meal around a special bottle of wine? No problem. In fact, I'm not sure this book isn't subversive in the sense that it does such a great job of simplifying a complicated subject and making it accessible that it renders real-life sommeliers unnecessary.
Of course, that's a ridiculous notion; I'm just stating it for effect. You still need a sommelier to put together a wine list, add a personal perspective, precisely match the cuisine of a restaurant to its wines and gauge the "readiness" of any particular client to explore new territory. But if you live in New Jersey, where the only advantage of archaic, Prohibition-based liquor laws is the plethora of BYO restaurants and thus there are very few sommeliers period, this book is like manna from heaven.
I don't mean to imply that What to Eat is prescriptive to the point where you aren't allowed to express yourself and exercise free will. Quite the contrary. The book does a splendid job in the first few chapters of breaking down various pairing conventions developed over the past 20 years (plus of course the most classic matches) and providing guidelines that anyone can build on, and the authors encourage imagination and experimentation.
Let's go with a real life example, my first since I bought the book, and quite an "acid" test at that. I was asked by a hostess to suggest something that might go with roasted sea bass served with a Mediterranean ragout of red peppers, tomatoes, olives, and capers. My first instinct when approaching anything Mediterranean is to go with the "territory," which means for me clinging to the coastline from Provence to Sicily. Here I would have gravitated toward a white because a tannic red wouldn't go anyway and it's summer now and a chill is definitely welcome. Besides, I'm not sophisticated enough to figure out what to do with capers to begin with, so why not let a thousand years of local experience do the hard work for me? Then, I turned to chapter 5 and looked up sea bass. There were 16 suggestions, but nothing related to a Mediterranean ragout, which would clearly provide the dominant flavors to the dish. So with a little trepidation (are they going to whiff on my first challenge?), I looked for "Mediterranean" and sure enough found the following entry: "Mediterranean Cuisine (eg anchovies, olives, peppers, etc) Champagne, rose; Chateauneuf-du-pape, white; Pinot blanc; red wine, esp. tart Old World; rose; verdicchio, esp with onion-based dishes." Not feeling wholly comfortable yet, I cross-referenced the pesky caper and found: "Beaujolais, high acid; beer; Muscadet; Pinot Grigio/ Pinot gris, esp. dry; Pinot Noir, esp from Russian River Valley." That's enough breadth for anyone to find an appealing option.
The genius of the book is the exhaustive number of dishes and international cuisines covered. I'm sure there are some things you can eat that aren't paired here, but I'm not sure why you would want to! Also, while it wasn't true for my sea bass, many if not most of the listings actually go a step further and provide recommendations specific to the actual method of preparation. It's not just one size fits all. Pasta with artichokes? Check. Pasta with sardines? Check. You get the idea.
I haven't been this excited about a wine book in a couple of years, maybe since reading Andrew Jefford's The New France The New France: A Complete Guide to Contemporary French Wine (Mitchell Beazley Wine Guides). If you have even a passing interest in drinking wine with your meals you'd be crazy not to buy this book. It has the potential to enrich every dinner (and the occasional lunch/brunch/breakfast?/snack) you eat for the rest of your life, and if that isn't enough hyperbole, I don't know what is.
1 of 1 people found the following review helpful.
Wonderful resource for wine pairings
By Carlie
What a great resource! I bought the Kindle version because I was looking for specific pairings, and used the search function a lot, but will likely buy the physical book later.
3 of 3 people found the following review helpful.
Act Like a Wine Snob without the Attitude
By Christopher Hernandez
Everyone knows how to spot a wine snob, high class, arrogant, sips a little wine, smells it. Well now you can be that person w/o having to be arrogant. This book will explain what wines go with what foods, why you sniff a wine, how to taste it, what to look for in a wine and many other fun facts.
Everyone knows that red meat and red wine go well together but what goes well with a roast,or short ribs, heck even meatloaf? This book will help you.It goes beyond just main ingredients, it teaches you to also look at the other aspects of it as well such as different herbs, spices, the marinade you use, and how your going to cook it. Even mashed potatoes have more than just potatoes.
I have worked in restaurants and even have a degree in culinary and I must say, this is a good point to start with and even to look back as a reference point. I own all three reference books Culinary Artistry, The Flavor Bible and this one and I read them almost every day. Great series of books by the authors, I trust these books like I trust my chefs at school.
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