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Publisher Web Link: http://www.ucpress.edu/
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 typical shopper today has access to wines from those regions plus South Africa, Chile, Argentina, New Zealand, and Australia. If that isn’t confusing enough, Asian, Latin American, and Creole dishes might find their way onto the same table. Perfect Pairings, by well-known Master Sommelier and respected restaurant industry veteran Evan Goldstein, provides straightforward, practical advice for choosing the right bottle for each meal. 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.
Perfect Pairings combines in-depth explorations of twelve grape varietals, sparkling wines, and dessert wines with guidance about foods that enhance the wide range of styles for each varietal. Whether the Chardonnay is earthy and flinty; rich, buttery, and oak-infused; fruity and tropical; or aged and mature, Goldstein explains how to match it with dishes that will make the wine sing. His clear, educational, and entertaining approach towards intimidating gastronomical questions provides information for all readers, professional and amateur alike.
* 16 full-color photos
* Six seasonal and special occasion menus
* Tips for enhancing food and wine experiences, both at home and in restaurants
* Glossary of wine terminology
* Overview of the world’s primary wine-growing regions
* Recommendations of more than five hundred wines, ranging in price from everyday to splurge
Author Web Link: http://www.joycegoldstein.com/
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.
Recipe index coming soon.
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