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Food and Wine Pairing
Robert J. Harrington
其他書名
A Sensory Experience
出版
John Wiley & Sons
, 2007-03-05
主題
Cooking / Beverages / Alcoholic / General
Cooking / General
Cooking / Beverages / General
ISBN
0471794074
9780471794073
URL
http://books.google.com.hk/books?id=4VxqDwAAQBAJ&hl=&source=gbs_api
EBook
SAMPLE
註釋
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.