Food and wine pairing : a sensory experience / by Robert J. Harrington.
By: Harrington, Robert J
.
Publisher: Hoboken, N.J. : John Wiley, c2008Description: xiii, 322 p. : ill. ; 28 cm.ISBN: 9780471794073 (pbk.); 0471794074 (pbk.).Subject(s): Cooking![](/opac-tmpl/bootstrap/images/filefind.png)
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Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 4, BayNo 3 |
641.5 HAR 2008 (Browse shelf) | 1 | Available | SCAFS,70006,03,AD | 5000107663 | |
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 4, BayNo 3 |
641.5 HAR 2008 (Browse shelf) | 1 | Available | SCAFS,70006,03,AD | 5000105411 | |
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 4, BayNo 3 |
641.5 HAR (Browse shelf) | 1 | Available | SCAFS,70006,03,AD | 5000029727 | |
Main Collection | Taylor's Library-TU | 641.5 HAR (Browse shelf) | 1 | Available | SCAFS,70006,03,AD | 1000809116 |
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641.5 HAI 2008 Scent of the monsoon winds : | 641.5 HAI 2008 Scent of the monsoon winds : | 641.5 HAM Hamlyn new all colour cookbook : | 641.5 HAR Food and wine pairing : | 641.5 HAR Food and wine pairing : | 641.5 HAR 2008 Food and wine pairing : | 641.5 HAR 2008 Food and wine pairing : |
Includes bibliographical references and index.
Part A: Mastering the art and science of food and wine pairing: 1. The wine and food pyramid: a hierarchy of taste - 2. Taste basics and the basics of wine evaluation - 3. Gastronomic identity: The effect of the environment and culture on prevailing components, texture, and flavors in wine and food - 4. Gastronomic identity II: Food and cuisine: The effect of the environment and culture on gastronomy, wine and food marriages, and tourism -- Part B: The foundation: Wine and food taste components : 5. The impact of sweetness and acidity levels in wine and food - 6. Salt, bitterness, and bubbles -- Part C: Wine and food texture characteristics: 7. Wine texture characteristics: Tannin, Oak, and body - 8. Food texture characteristics: Fattiness, cooking method, protein and body -- Part D: Flavors: Architectural elements in the wine and food pairing process: 9. The impact of spice - 10. Flavor intensity and flavor persistency -- Part E: The whole enchilada: Putting it all together: 11. Menu planning: Horizontal and vertical pairing decisions - 12. Wine and cheese: A natural affinity? - 13. The grand finale: Dessert and dessert wines - 14. The customer experience: Product, service, and training issues.