Top 5 Wine Education Reference eBooks
If you're looking for a great guide to wine and food pairings, there are several great books that will help you along the way. These include The New Wine Rules, The Oxford Companion to Wine, and The Sotheby's Wine Encyclopedia. However, there are a few differences between these books and those in print. The first difference is that eBooks don't take up physical space, which is good for the environment. In addition, they don't damage trees. In addition, the majority of these ebooks will only cost you less than $5.00. Lastly, they are DRM-free, which means you don't have to worry about removing or modifying them.
Perfect Pairings for cooking food and wine is a must-have cookbook for anyone who loves wine and cooking. Organized by wine varietal, it includes 15 or more recipes that pair perfectly with each wine. Ina Garten pairs her Crusty Baked Shells with Cauliflower with Pinot Noir, while Francis Ford Coppola suggests pairing Pizza Veuvio with the Works with Cabernet. The book also explains the characteristics of each varietal and how they complement one another.
When pairing wine and food, focus on the flavor profile of each ingredient. For example, a creamy sauce will enhance the sweetness of the wine, and a tart white wine will complement the acidity of the dish. The same applies to a rich and fatty dish like macaroni and cheese.
Cooking with wine can be challenging, but it's important to remember that there's no one right way to pair a wine and food. Fortunately, there are dozens of rules, some of them more reliable than others. The key is to find something that works for you and your tastes.
Pinot Grigio is an easy-drinking wine that pairs well with seafood dishes. This wine also works well with raw tuna and fatty fish. It's a low-alcohol wine, and works well with both sweet and savory seafood dishes. Another good pairing for pinot noir is salty cheese. The salty and sweet flavors contrast beautifully.
Wine and food pairings vary by region. Mexican cuisine, for instance, features chili, lime, and tomatoes, which all create spicy, warm foods. Chardonnays, on the other hand, are buttery and pair beautifully with Dungeness crab. However, a vintage brut champagne may taste weak if served with a sweet cake.
Oxford Companion to Wine
The Oxford Companion to Wine for Cooking is the latest publication from the Oxford University Press. It is an in-depth look at specific areas of knowledge. It is the perfect gift for wine enthusiasts. And it has 187 contributors from around the world. The book is both comprehensive and easy to use.
The book features an in-depth approach to wine, with over three thousand entries relating to the science, history, and production of wine. It also includes a map of 31 wine regions and includes biographies of notable wine personalities. It is one of the most comprehensive wine books on the market.
The Oxford Companion to Food was edited by Alan Davidson and published by Oxford University Press in 1999. The book has won awards all over the world. The Companion combines scholarly research, serious food history, and fun serendipity in one book. This means that readers can take in as much as they want about a particular subject and can make informed choices for the best dishes.
This is a comprehensive book, and includes over two thousand A-Z entries on different food products. Whether you are looking for an Italian pasta or a Spanish pasta, this book will help you make the right choice. It also details the cultural aspects of food and wine, including the use of wine in cooking.
New Sotheby's Wine Encyclopedia
The New Sotheby's Wine Encyclopedia is one of the most comprehensive wine reference books available. The book is an excellent coffee table reference and features everything from viticulture and the history of wine making to in-depth information on the world's different wine regions. The book is divided into three main parts: geography, viticulture and vinification, and flavour and aroma. In addition, there is a section on wine faults and a brief history of wine throughout the ages.
This cookbook is written by Tom Stevenson, an award-winning wine writer who has been writing about wine for over 40 years. In fact, Stevenson was the first to publish a 17th-century document proving the English invented sparkling Champagne. He was inducted into the New York Wine Media Guild Hall of Fame in 2011 and has written 28 books. He is the founder and contributing editor of the wine magazine Wine Report and has contributed to the Sotheby's Wine Encyclopedia. His books have sold over 700,000 copies worldwide.
The New Wine Rules
Using wine to cook food can be a great way to add flavor and complexity to a dish. Many different recipes call for various combinations of wine, so it is important to understand how to use it properly. Luckily, Jon Bonne's book makes it easy to understand. The author explains the basics in a simple manner, so you can choose the perfect wine for your dish.
The first thing to keep in mind when choosing a wine is that it should match the type of food you're cooking. For instance, you can use a rosé for your baked fish, and a riesling for your roast beef. Also, consider whether the wine is acidic or tannic. Acidity is good with vegetables and fat, while fat cuts tannin.
If you're a beginner to cooking with wine, it can be a bit overwhelming. You might be unaware of the different grape varieties or how to match different wines to different food types. However, you don't need to be a wine expert to enjoy cooking with wine. This book explains the basics of choosing the right wine for cooking, as well as tips on choosing the best bottle for your particular dish.
When cooking with wine, it's important to remember that cooking will break down the alcohol in wine, which is the main ingredient of a wine. This makes the flavors of wine concentrated in your food. You don't want to end up with an off-taste because of the wine. So instead of opening a bottle of wine you don't love, try opening a bottle of your favorite wine before you start cooking.
Kenneth Fredrickson's Wine: A Beginner's Guide
Kenneth Fredrickson's Wine: a Beginner's Guide to Wine-making is a great read for anyone who wants to get into wine and cooking. The author is a member of the International Court of Master Sommeliers and a well-respected artisan importer based in Chicago. He has worked with some of the world's best chefs and is a renowned expert on wine.
Wine: A Beginner's Guide to Wine offers clear and simplified explanations of wine tasting, proper storage and handling. This book is written for the average home cook, and it explains everything from the complexities of wine flavors to how to pair wine with food. It even includes step-by-step instructions for sabering open a bottle.
The book is organized by type and features recipes from a variety of kitchens. The first chapter highlights common grape varieties and the best food-wine pairings for each. The second section highlights the perfect wines to pair with food from different regions of the world.
A beginner's wine guide can be a lifesaver! The author is a master sommelier who has worked with Wolfgang Puck and Charlie Trotter. His book is illustrated with beautiful photographs and uses color to emphasize key words. The book contains chapters describing different types of wine, an introduction, a conclusion, and resources section.