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English
John Wiley & Sons Inc
27 March 2007
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 these characteristics contrast and complement each other. By helping culinary professionals develop the skills necessary to identifying the key elements in food or wine that will directly impact its matching based on contrast or similarities, they will then be able to predict excellent food and wine pairings.
By:  
Imprint:   John Wiley & Sons Inc
Country of Publication:   United States
Dimensions:   Height: 274mm,  Width: 216mm,  Spine: 23mm
Weight:   635g
ISBN:   9780471794073
ISBN 10:   0471794074
Pages:   336
Publication Date:  
Audience:   Professional and scholarly ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active

Dr. Robert Harrington is currently an associate professor at the School of Hospitality and Tourism Management at the University of Guelph. He recently transferred from Nicholls State University in May, 2005 where he served as Dean and Professor of Chef John Folse Culinary Institute for four years.

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