Beschreibung 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 WINE 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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Food and Wine Pairing: A Sensory Experience / Wiley ~ Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc.), palate mapping (acid, sweet, sour, bitter, and tannin), basic food characteristics and anchors of each (sweet, sour, bitter, saltiness, fattiness, body, etc). It presents how .
Food and Wine Pairing: A Sensory Experience by Robert J ~ 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.
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Wine and Food Pairing: Your Ultimate Guide / WineScribble ~ Wine and food pairing can feel intimidating. However, it doesnât have to be. It helps if you think of wine as an additional condiment. As any other condiment, the purpose of wine is to complement or contrast, and in so doing, to highlight some special aspect of the dish, whilst perhaps toning down other characteristics.
Food and wine pairing : a sensory experience : Harrington ~ Food and wine pairing : a sensory experience, Robert J. Harrington. 0470105895 (electronic bk. : Adobe Reader), Toronto Public Library
Food and Wine Pairing: A Sensory Experience â Books Pics ~ 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, userâfriendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures.
PART A MASTERING THE ART AND SCIENCE OF FOOD AND ~ food and wine from both culinary and sensory perspectives. The discussions and exercises in this text are designed to provide you with an increased depth of experience in food and wine pairing and knowledge of how food and wine elements interact and transform one another. The ïŹrst section of this text focuses on the basics of wine evaluation, an understanding of the gastronomic identity, and .
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