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What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers Hardcover – September, 2006

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Editorial Reviews

From Publishers Weekly

Dornenburg and Page, authors of Becoming a Chef and Culinary Artistry, demystify the challenge of food and beverage pairing in this exhaustive, accessible resource. Believing that the best matches create peak experiences, the authors consult with the world's most discriminating palates, who see food and drink as inseparable. With stories from such noted chefs as Daniel Boulud, Traci Des Jardins and Patrick O'Connell and a host of top sommeliers, this comprehensive collection provides a wealth of guidelines for pairings, not only by specific food, but by food type, time of day, characteristics, season and personal mood. From fast food to ethnic cuisine, they include unlikely entries such as Kentucky Fried Chicken (Pinot Noir, Gewürztraminer), oxtails (Barolo), moussaka (Retsina, Rioja), potato chips (beer, champagne) and saag paneer (Pinot Gris). While focusing primarily on wine, the authors include matches for a variety of other beverages, including tea, water, coffee, beer and spirits, and offer the pairings in reverse—what to serve if you've already selected your beverage. This encyclopedic collection is highly recommended for those who give serious thought to the flavor of each dish. 70 full-color photographs. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

2007 IACP Cookbook of the Year Award
2007 IACP Cookbook Award - Best Book on Wine, Beer or Spirits
2006 Georges Duboeuf "Wine Book of the Year" Award
2006 Gourmand World Cookbook Award
--Book Awards

Andrew and Karen killed it with this book...I am pretty darn impressed...It rocks, it really does...A killer, killer book.  (Gary Vaynerchuk, Wine Library TV)

The world's greatest book on the subject.―Robert Whitley in Copley News Service

At the moment the most useful wine-with-food guide in English.Edward Behr in The Art of Eating

Astounding...Brilliant.Ellen Rose on NPR's "Good Food"

The #1 Food Book of the Year.FabulousFoods.com

The #2 Best Cocktail Book of the Year. 
Cocktails.About.com

Few books of its kind are more enjoyable.Los Angeles Times

The most exciting and comprehensive guide to wine pairing that I have ever seen.Eric Ripert, chef-owner, Le Bernardin

A be-all, end-all masterwork...An impossibly comprehensive and utterly readable book that belongs among the greats in any epicure's reference shelf. 
Sunday Paper

Dornenburg and Page again prove their immense knowledge of and love for food and drink harmonization...A thoroughly satisfying reference. Essential."Library Journal

Dornenburg and Page demystify the challenge of food and beverage pairing in this exhaustive, accessible resource...This comprehensive collection provides a wealth of guidelines for pairings...Highly recommended.Publishers Weekly

This husband-wife team has researched their subject exhaustively, consulting the chefs and sommeliers at America's top restaurants to put together the definitive pairing guide....WHAT TO DRINK WITH WHAT YOU EAT is as easy to use as a thesaurus.Linda Kulman on NPR

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Product Details

  • Hardcover: 368 pages
  • Publisher: Bulfinch; First Edition edition (September 2006)
  • Language: English
  • ISBN-10: 0821257188
  • ISBN-13: 978-0821257180
  • Product Dimensions: 8 x 1.1 x 10.2 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (121 customer reviews)
  • Amazon Best Sellers Rank: #50,709 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

43 of 43 people found the following review helpful By Bevetroppo on June 28, 2008
Format: Hardcover Verified Purchase
I may run out of superlatives in the course of this review, so I'm just warning you now. What to Drink with What You Eat is absolutely the most spectacular book ever written about pairing food with wine. It will turn you instantly into a world-class sommelier, confidently able to pair virtually any cuisine with a compatible choice. What's more, the recommendations extend far beyond wine to include beer, sake, spirits coffee, tea and different types of water, so even a teetotaler can derive some value. There isn't a food- or wine-lover on the planet who wouldn't benefit from having the book always on hand as a resource.

The secret sauce here is that the authors, who have great credentials themselves, have also enlisted the input of dozens of top sommeliers and other authorities to create an uber-reference, one that gains considerably from its generous tendency to be more rather than less inclusive in offering up suggestions. Think of the principle of "the wisdom of crowds," but here the crowd are all experts and have the chops to back up their opinions. The list of foods, cuisines and beverages that are explored is truly encyclopedic, so odds are pretty good whatever you want advice on will be covered. For example, speaking of secret sauce, you'll even get suggested pairings with a Big Mac.

The crowning glories of the book are chapters 5 and 6, which really should be turned into a searchable database online and made available via PDA. These chapters are mirror images, one that starts with the beverage and suggests foods, and the other that starts with the food and matches the drinks. I'm telling it to you straight: if you've ever had a moment's hesitation about what to bring to a dinner party or just flat out what might go best with your frozen pizza, the answer is at hand.
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295 of 341 people found the following review helpful By Jonathan Hopkins on May 31, 2008
Format: Hardcover
(3 1/2 stars)

After reading the slew of five-star reviews for this volume, today I drove to Barnes & Noble fully ready to purchase it. After spending a fair amount of time in the aisle surveying its contents, I ended up not getting it, and thought I would explain why not for the sake of those Amazon readers whose considerations might be similar to my own.

I think the issues of relevance are 'who you are' and what you're looking for in a book like this. I certainly understand why great wine aficionados (presumably with money and time), critics, sommeliers, restaurateurs and the like would desire and benefit from a work of such sophistication and scope. But for the hobbyist (like myself), it was just too much. A little 'highbrow' for me -- and I suspect I'm not alone. I didn't find it nearly as accessible as, for example, Karen MacNeil's Wine, Food, and Friends (which I bought). MacNeil's book has a seasonal presentation, and, while evidencing an expert's range of knowledge, seeks not to lose sight of practical concerns (such as $$). In a nutshell, What To Drink . . . has a more encyclopedic approach (and does include beverages beyond wine), while MacNeil's is user-friendly and more what I was looking for. I wish it were possible to buy chapters 5 & 6 of Dornenburg & Page's book separately, because they comprise a tremendous resource for ongoing reference. The one surprise regarding Dornenburg & Page was that in a product of such erudition, it lacked an index.

So, bearing in mind the two questions I started with, I hope some of these thoughts will be helpful in informing your purchasing decision.
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54 of 59 people found the following review helpful By Darrin P. Siegfried on September 20, 2006
Format: Hardcover
Wine lovers, from the casual sippers to professional Sommeliers, will find solid, clear advice here, in a well organized format. I worked for many years as a Sommelier and served as Education Director for the Sommelier Society of America, and I can say that no one had done as good a job of making it easy for you to choose a wine that will not only "match" with your meal, but will make your dining (and drinking) experience more enjoyable. This book is bound to become one of the indispensible food and wine books that I keep at hand: a classic in the making. I cannot recommend this book more highly.
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24 of 26 people found the following review helpful By Sleepers Awake on January 31, 2012
Format: Hardcover Verified Purchase
I'll leave the book's treatment of wine to other reviewers but the treatment of other beverages is a complete mess. The book conflates and blurs categories and makes arbitrary distinctions seemingly randomly. Among the beer listings Chimay is an entry by itself but none of the other five Trappist breweries even get a mention. There are no individual entries or explanations of dubbels, tripels, Orval or other applicable categories for abbey beers. The treatment of wheat beers is a jumble. Lambics and fruit beers are conflated. Biere de Garde, Flemish Reds and Oud Bruins are completely ignored as are gueuze and non-fruit lambics as well as Belgian strong pale ales like Duvel. Witbier, called Blanche in the book, has an entry but it lacks any mention of the spices usually present. On the coffee front all Central and South American coffees are treated as a single entry as though they all had the same flavor profile. Yemen gets no mention at all. One entry reads "Aged (which imparts spicy components to its flavor)", with no mention of the typical loss of brightness. Tea is just as poorly covered. Green teas are treated as a single monolithic category as are all the Ceylon/Sri Lankan teas. There isn't a word about Nilgiris or white teas. All Single Malt Scotch is lumped together as one entry as though Laphroaig and Auchentoshan tasted more-or-less the same.
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What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
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