Wine, Spirits and Mixology

The best wine and food pairings create harmony among unexpected flavors. Master Sommelier Evan Goldstein ventures into wine's new frontiers, exploring the flavors and pairing potential of thirty-six distinctive grapes from around the world. Goldstein offers advice on crafting unforgettable wine and food pairings, suggests wines for everyday and special occasions, and recommends producers and importers. Thirty-six star chefs present recipes specially tailored to Goldstein's wine selections.

More than 75 recipes from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining. The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus -- both in a shared space in Greenpoint, Brooklyn where they elevate beer to the level of wine in fine dining. Food & Beer examines the vision and philosophy of this duo at the forefront of a new gastronomic movement. Foreword by internationally renowned chef René Redzepi, co-owner of Noma in Copenhagen.

The only book that presents food and wine pairing from a culinaryand sensory perspective.
Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first,making it a unique resource for culinary students and professionals.

A film to help restaurant servers understand the elements of good wine service, including how to recommend wines complementing specific types of foods or circumstances and techniques for serving wine.

Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.

The study of wine and beverages has become integral to hospitality education. The Wine, Beer, and Spirits Handbook examining not only the making and flavor profiles of wine, beer, and spirits, but also the business of wine service as practiced by a chef or sommelier. Unique to this book, is the strong emphasis on food and wine pairings, as well as food and beverage interactions. The Handbook explains the responsibilities of a sommelier from both service and managerial perspectives.