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Wine and Food Handbook by Conrad Tuor
This resource is intended to help anyone studying a food and beverage course, including NVQ, BTEC, and City and Guilds. Containing cuisine information, it is also suitable for professional waiters and sommeliers.
Paperback, 256 pp, $40.95. Buy
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Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food by Evan Goldstein
As thousands of wines from around the globe enter the marketplace and the American palate continues to adopt flavors from a range of cultures, the task of pairing wine and food becomes increasingly complicated. No longer is the choice simply red or white, or wines from California, France, or Italy. The quintessential resource for matching wine and food, this book includes 58 companion recipes developed by celebrated chef Joyce Goldstein that showcase each type of wine. It covers: six seasonal and special occasion menus tips for enhancing food and wine experiences, both at home and in restaurants glossary of wine terminology and more than 500 producers recommended for each style, ranging in price from everyday to splurge
, 318 pp, $52.95. Buy
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