Food & Wine Pairing

by Joyce Goldstein

ISBN-10: 0848726405
ISBN-13: 9780848726409
Publisher: Oxmoor House
Publication Date: June, 2002
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Publishers Information

About Food & Wine Pairing

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Wine and food are natural companions. A carefully chosen wine can increase the appreciation of the food it accompanies, and food that is cooked with a particular wine in mind will show off that wine at its best. This volume in the Williams-Sonoma Lifestyles series dedicates itself to the dynamics of pairing food and wine, with comprehensive, yet easy-to-follow, guidelines.

Food & Wine Pairing features 45 outstanding recipes specifically developed for serving with wine. Created by renowned chef and author Joyce Goldstein, each recipe includes helpful cooking tips and hints, a nutritional analysis, and a beautiful full-page, full-color photograph. In addition, master sommelier Evan Goldstein provides lively commentary on the specific wine suggestions that accompany every recipe. An instructive introduction explains the principles of pairing food and wine, including a discussion of six basic characteristics of wine and food, a guide to over 100 widely available types of wine, and indispensable instruction on serving and storing wine. Concluding the book is a detailed glossary of common wine terms.

Author Information

About Joyce Goldstein

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A consultant to the restaurant and food industries, Joyce’s areas of expertise are recipe development, menu design, and staff training. She improves existing recipes, adds new ones to complement the menu and works with culinary staff to refine flavors and execution.

For twelve years she was Chef and Owner of the ground-breaking Mediterranean Restaurant, SQUARE ONE, in San Francisco. Her menu presented the foods of Italy, Spain, France, Greece, Turkey, the Middle East and North Africa. SQUARE ONE won numerous prestigious industry awards for food, wine and service. She also ran the very successful Caffe Quadro which served pizza and sandwiches next door to her flagship SQUARE ONE.

Prior to SQUARE ONE, Joyce was chef of the Cafe at Chez Panisse for 3 years. She also served as Visiting Executive Chef of the Wine Spectator Restaurant at the Culinary Institute of America at Greystone in the Napa Valley.

Joyce was founder and director of the California Street Cooking School, San Francisco’s first international cooking school and taught kitchen design for the University of  California’s Department of Architecture. Joyce was elected to Who’s Who in Food in 1985. She was voted San Francisco FOCUS magazine’s Chef of the Year in 1992. She received the James Beard Award for Best Chef in California for 1993 and in 2005 was awarded the Lifetime Achievement Award from Women Chefs and Restaurateurs.

Joyce is a prolific cookbook author. Many of her books have won industry awards. See the Food for Thought Blog for more info about current books, recipes, and events She also writes for many magazines such as Fine Cooking, Cooking Light, Wine & Spirits, and Food & Wine, Vegetarian Times, and the Sommelier Journal. She currently contributes wine and food pairing columns for the San Francisco Chronicle.

Joyce is a Founding Member of the Board of Directors of the Association of Women Chefs and Restaurateurs and serves on the Awards Committee for the James Beard Foundation.

Cookbooks by Joyce Goldstein

Recipe Index

Recipe index coming soon.