Wine with Asian Food
by Patricia Guy & Edwin Soon
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 understanding of the characteristics of wines and their interactions with the spectrum of Asia flavors and cooking techniques.
Foods from China, India, Japan Indonesia, Malaysia and Singapore and the countries of Indochina are grouped into five flavor profiles, while wines - dry, sweet, sparkling, and fortified - are organized into seven style categories based on flavor, texture and body.
Wine with Asian Food also contains recipes for 50 classics Asian dishes that are widely enjoyed in restaurants, 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 incite 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 flavors, both in the dish and in the glass. Wine with Asian Food is your essential companion to enjoying these new frontiers in taste.
Size: 292 x 232 mm
Extent: 174 pages
Binding: Casebound
Weight: 1.21 kg
ISBN: 978-981-4189-12-5
by Patricia Guy & Edwin Soon
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 understanding of the characteristics of wines and their interactions with the spectrum of Asia flavors and cooking techniques.
Foods from China, India, Japan Indonesia, Malaysia and Singapore and the countries of Indochina are grouped into five flavor profiles, while wines - dry, sweet, sparkling, and fortified - are organized into seven style categories based on flavor, texture and body.
Wine with Asian Food also contains recipes for 50 classics Asian dishes that are widely enjoyed in restaurants, 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 incite 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 flavors, both in the dish and in the glass. Wine with Asian Food is your essential companion to enjoying these new frontiers in taste.
Size: 292 x 232 mm
Extent: 174 pages
Binding: Casebound
Weight: 1.21 kg
ISBN: 978-981-4189-12-5
by Patricia Guy & Edwin Soon
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 understanding of the characteristics of wines and their interactions with the spectrum of Asia flavors and cooking techniques.
Foods from China, India, Japan Indonesia, Malaysia and Singapore and the countries of Indochina are grouped into five flavor profiles, while wines - dry, sweet, sparkling, and fortified - are organized into seven style categories based on flavor, texture and body.
Wine with Asian Food also contains recipes for 50 classics Asian dishes that are widely enjoyed in restaurants, 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 incite 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 flavors, both in the dish and in the glass. Wine with Asian Food is your essential companion to enjoying these new frontiers in taste.
Size: 292 x 232 mm
Extent: 174 pages
Binding: Casebound
Weight: 1.21 kg
ISBN: 978-981-4189-12-5