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| Title: | Wine with Asian Food
: New Frontiers in Taste |
| Author: | Patricia Guy & Edwin Soon |
| ISBN: | 1594901147 : 9781594901140 |
| Illustrations: | colour photos |
| Format: | Hardback |
| Size: | 235x290mm |
| Pages: | 174 |
| Weight: | 1.212 Kg. |
| Published: | Tide-Mark - December 2007 |
| List Price: | 20.99 Pounds Sterling |
| Availability: | In Print |
| Subjects: | National & regional cuisine: Wines |
The definitive guide to pairing wine with Asian food, this book presents a systematic approach you can use to make matches with panache and confidence. The authors have distilled their research and experience into an uncomplicated method, one that will allow you to make effortless, yet informed, decisions when selecting wines to accompany your Asian meals, whether in restaurants or at home. The wine selection process reflects an understand-ing of the characteristics of wines and their interac-tions with the spectrum of Asian flavours and cooking techniques. Foods from China, India, Japan, Indonesia, Malaysia, Singapore and the countries of Indochina are grouped into five flavour profiles, while wines -- dry, sweet, sparkling, and fortified -- are organised into seven style categories based on flavour, texture and body. The book also contains recipes for 50 classic Asian dishes that are widely enjoyed in restau-rants, yet easily prepared at home. Understanding the ingredients of these dishes and the reasons for the authors' wine recommendations will help you use the matching mechanism with confidence. The principles outlined invite you to experiment with food and wine combinations that are not specifically mentioned here. There is real pleasure in combining wine with Asian food as you discover new aromas and flavours, both in the dish and in the glass. This is your essential companion to enjoying these new frontiers in haste. Includes a general index and a comprehensive index of wines.
Matching Wine & Asian Food; Layers of Bold Flavours; The Texture of Wine; Cooking Techniques; New Approaches to Enjoying Wine with Asian Food; The Flavour System; The Five Flavours; The Seven Wine Styles; The Relativity of Taste; Fresh & Herbal Flavours; Savoury & Rich Flavours; Mildly Spicy & Light Smoky Flavours; Spicy & Smoky Flavours; Fiery & Sweet Flavours; Asian Menus; Communal Asian Meals; Asian Finger Food for Wine Tasting; Asian Restaurant Fare; Wine Index; General Index.
