πŸ“’ Author : Richard Olney
πŸ“’ Publisher : HarperCollins UK
πŸ“’ Release Date : 2010-10-01
πŸ“’ Pages : 446
πŸ“’ ISBN : 9780007420612
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking, French

SYNOPSIS : This cookbook is a celebration of French food and wine. Filled with inspirational seasonal menus, over 150 authentic recipes, and evocative writing, the book conjures up the scents and scenes of Provence.


πŸ“’ Author : Edward Behr
πŸ“’ Publisher : Penguin
πŸ“’ Release Date : 2016-06-14
πŸ“’ Pages : 320
πŸ“’ ISBN : 9780399564024
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Biography & Autobiography

SYNOPSIS : A beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure.


πŸ“’ Author : Tania Teschke
πŸ“’ Publisher : Primal Nutrition
πŸ“’ Release Date : 2018
πŸ“’ Pages : 656
πŸ“’ ISBN : 1939563399
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking, French

SYNOPSIS : More than a cookbook, The Bordeaux Kitchen merges of French cuisine, wine, and culture with the primal/paleo/ancestral eating style. Enjoy an assortment of delicious recipes with wine pairing guidance, as well as a comprehensive education on how ancestral eating can improve your health and enjoyment of life. The beautiful illustrations and rich descriptive text will make you an expert in French wine and cuisine in no time--and keep you aligned with the primal/paleo/ancestral health principles that have exploded in popularity across the globe in recent years. Every home cook who loves food and sharing it with family and friends will be inspired by The Bordeaux Kitchen.


πŸ“’ Author : Harry Haff
πŸ“’ Publisher : McFarland
πŸ“’ Release Date : 2017-02-27
πŸ“’ Pages : 220
πŸ“’ ISBN : 9781476666075
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Social Science

SYNOPSIS : We all taste--but what are we tasting? Knowing the factors involved in how we taste can help us develop our individual palette. Unlike the numerous critical reviews of food and wine pairings, this book presents a systematic approach based on personal tastes. Covering the most common international and regional wines, the author explains how they relate to the foods we eat. "Homework" assignments matching specific wines with recipes and variations help readers learn how they taste as individuals.


πŸ“’ Author : Robert J. Harrington
πŸ“’ Publisher : John Wiley & Sons
πŸ“’ Release Date : 2007-03-05
πŸ“’ Pages : 322
πŸ“’ ISBN : 9780471794073
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : "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."--Publisher's website.


πŸ“’ Author : C Michael Hall
πŸ“’ Publisher : Routledge
πŸ“’ Release Date : 2013-10-08
πŸ“’ Pages : 194
πŸ“’ ISBN : 9781135406776
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Business & Economics

SYNOPSIS : Get the advantage you need to compete in the worldwide food and wine tourism marketplace! Wine, Food, and Tourism Marketing is an overview of contemporary practices and trends in food and wine tourism marketing. International in scope, the book draws on studies from Canada, England, France, New Zealand, South Africa, and Scotland for analyses of contemporary practices and trends that help you develop, implement, and maintain strategic competitive advantages. The book looks at case studies of business operations, seasonality, destination image, and the development of business networks. Equally valuable as a professional resource for practitioners and as a textbook for upper-level and graduate students in tourism, hospitality, and wine and food studies, Wine, Food, and Tourism Marketing examines the importance of food and wine tourism to rural regional development. The book presents destination management planning and marketing initiatives for specific markets that can be easily adapted and applied to a wider range of wine tourism settings. Tourism marketing researchers and academics address vital issues such as the importance of collective marketing strategies, viticulture, design factors for online tourism information, and the use of food images in promotional material and positioning strategies. The book includes: a 2001 research study on French public sector management of wine tourism an examination of the cider industry in Somerset, England a look at the implications of non resident tourist markets on British Columbia’s emerging wine tourism industry an analysis of the types of food images used in French regional tourism brochures a national study of seasonality issues on wine tourism in New Zealand a look at post-apartheid tourism trends on South Africa’s Western Cape a survey of eight wineries on the Niagara Falls wine route with implications for marketing strategies a study of the use of local and regional food for destination marketing of South Africa a look at how food-related tourism in the United Kingdom is being promoted using the World Wide Web Wine, Food, and Tourism Marketing is an essential read for practitioners and educators involved in tourism and hospitality, marketing, food and wine studies, and rural regional development.


πŸ“’ Author : Ken Arnone
πŸ“’ Publisher : Cengage Learning
πŸ“’ Release Date : 2012-07-26
πŸ“’ Pages : 288
πŸ“’ ISBN : 9781285414638
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Business & Economics

SYNOPSIS : Discover how professionals match the perfect wines to cuisine with PAIRING WITH THE MASTERS: A DEFINITIVE GUIDE TO FOOD AND WINE, 1ST Edition. Certified Master Chef Ken Arnone and Master of Wine Jennifer Simonetti-Bryan bring their unmatched expertise and insider secrets to this one-of-a-kind book to enlighten professionals, enthusiasts, and novices alike. From simple classics to the complex and modern, nearly 100 recipes demonstrate varied cooking techniques, discuss flavor profiles, and outline the appropriate steps for choosing accompanying wines. More than a list of pairings, PAIRING WITH THE MASTERS: A DEFINITIVE GUIDE TO FOOD AND WINE, 1ST Edition delves into the decision-making process, illustrating why certain combinations work and some don't, how to avoid common pitfalls, and imparting the skills necessary for readers to develop successful food and wine pairings on their own. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.


πŸ“’ Author : Pamela Vandyke Price
πŸ“’ Publisher :
πŸ“’ Release Date : 1966
πŸ“’ Pages : 328
πŸ“’ ISBN : LCCN:66070971
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Bars (Drinking establishments)

SYNOPSIS :


πŸ“’ Author : John Szabo
πŸ“’ Publisher : John Wiley & Sons
πŸ“’ Release Date : 2012-12-13
πŸ“’ Pages : 384
πŸ“’ ISBN : 9781118414309
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : The easy way to learn to pair food with wine Knowing the best wine to serve with food can be a realchallenge, and can make or break a meal. Pairing Food and WineFor Dummies helps you understand the principles behind matchingwine and food. From European to Asian, fine dining to burgers andbarbeque, you'll learn strategies for knowing just what wine tochoose with anything you're having for dinner. Pairing Food and Wine For Dummies goes beyond offering asimple list of which wines to drink with which food. This helpfulguide gives you access to the principles that enable you to makeyour own informed matches on the fly, whatever wine or food is onthe table. Gives you expert insight at the fraction of a cost of thosepricey food and wine pairing courses Helps you find the perfect match for tricky dishes, likecurries and vegetarian food Offers tips on how to hold lively food and wine tastingparties If you're new to wine and want to get a handle on everything youneed to expertly match food and wine, Pairing Food and Wine ForDummies has you covered.


πŸ“’ Author : Pamela Joan Vandyke Price
πŸ“’ Publisher :
πŸ“’ Release Date : 1966
πŸ“’ Pages : 328
πŸ“’ ISBN : LCCN:66070971
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Bars (Drinking establishments)

SYNOPSIS :