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| Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food | 
 enlarge | Author: Evan Goldstein
Publisher: University of California Press
Category: Book
List Price: $29.95
Buy New: $18.78
You Save: $11.17 (37%)
New (25) Used (11) Collectible (1) from $18.65
Avg. Customer Rating:  13 reviews
Sales Rank: 7993
Media: Hardcover
Edition: 1
Number Of Items: 1
Pages: 328
Shipping Weight (lbs): 3
Dimensions (in): 9.5 x 7.8 x 1.3
ISBN: 0520243773
Dewey Decimal Number: 641.22
EAN: 9780520243774
ASIN: 0520243773
Publication Date: May 15, 2006
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Customer Reviews:
| Showing reviews 1-5 of 13 | | NEXT » |
 A must have for all food/wine junkies! February 9, 2008
As a studying Sommelier, I find this book lays the foundation for food and wine harmony. It is a wonderful reference and will be helpful for all levels of wine education. Cheers!
 Great on content, poor on photos September 28, 2007
3 out of 4 found this review helpful
If you don't care that much about photos with recipes, this book is excellent on text. There is a photo section in the middle but personally I like to see at least half of the cookbook with accompanying photos. I gave this as a first anniversary gift to my son and daughter-in-law because they enjoy both wines and foods. She liked it a lot for the information about how to combine dishes and also the sections on history of the wines/regions. It is weak on information about American wines and in some cases it might be difficult to find some of the foreign wines mentioned. I would probably use it more as a reference book than a standard cookbook.
 chef and wine specialist May 12, 2007
3 out of 6 found this review helpful
very comprehensive, touches on all wine types and their attributes matched with food. Great recipes also. This book should be studied and savored by all who are interested in wines and in how to pair them with
foods.
Solid good advice, good for main or back up book! May 1, 2007
30 out of 31 found this review helpful
I wish that I could have the knowledge of this book by osmosis. To read Evan's insightful comments about a wine, then to read suggestions on food pairings with that wine, is a delight. Additionally, Joyce's ample recipes, some simple, some complex, are well chosen, and a strong plus for adventuresome cooks to buy this book.
This was my favorite pairing book (and there's several books out there!) till recently.
When I saw a copy of "What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine...by Andrew Dornenburg, I realized that Dorenberg had "one-upped" this good text in different ways. One can find the food type, or the dominant spicing or saucing, then work backwards to the wines that are better suited. This is a more intuitive way for most people not well versed in different wines, and is better for me, as I need to match a wine to a fish's sauce more than to the fish. Still it does not diminish my appreciation for Perfect Pairing one bit. Evan Goldstein's Perfect Pairings does acknowledge this importance as well on pages 22-23 and 26-7, however many readers may gloss over this. The book is not as well geared as Dorenberg's in my opinion, for things such as spicy or some Asian or other ethnic foods, your mileage may vary.
Additionally, Dorenberg's book expands one's options with a food to go beyond wine for pairings, to include spirits, beer, etc. This makes more sense, as I just love a good beer with some things (some Asian food, German foods, etc.) that just don't work as well with recommended wines. The drawback (or plus, to some) to Dorenburg's book is that it isn't a text as Goldstein's. Dorenburg's book, after a few brief text chapters, is an extensive alphabetical listing of numerous foods and beverages, followed by their matches, with no explanation present, or felt needed.
I like Goldstein's Perfect Pairings dessert/dessert wine chapter, for example, having a sweet tooth. This section gives a good overview of different wines (late harvest, fortified, sparkling), and then separately talks about tree/stone fruit desserts, creamy and custard desserts, nut and dried-frut desserts, and finally the chocolatee, coffee, and caramel desserts..and recommends appropriate wines for each dessert classification.
Glance through both wine pairing books, and see which book style suits your needs best. I enjoy aspects of both, for different reasons, and appreciate each for it's strengths.
No calorie Count. April 5, 2007
0 out of 32 found this review helpful
I ordered this book and upon receiving it was very excited about pairing wine with food--then I realized there were no calorie counts or other pertinent information with the recipes. Our family is very calorie/fiber conscious and I have vowed I will never buy another cookbook with this information. Therefore I just returned the book. If it ever comes out again with this stuff in it I might reconsider it.
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