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The Art of Mead Tasting and Food Pairing Hardcover – March 15, 2017
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Mead is a diverse and incredible beverage, and the potential for glorious food pairings is unparalleled. In this exceptional book, Chrissie shows you how to squeeze every possible drop of enjoyment from mead and from the dishes you choose to pair it with. --Ken Schramm, author of The Compleat Meadmaker
When promoting my book, I am sometimes asked for recommendations for mead and food pairings. Now there is an excellent book that I can point people to. Chrissie s book provides in depth coverage of the diversity of mead's flavors and how to pair them with food. --Steve Piatz, author of The Complete Guide to Making Mead
Chrissie Manion Zaerpoor has combined history, delectable recipes, and ethereal mead in her new book, which will both inspire and instruct the reader and meadmaker. My wife has already started picking out the recipes she likes, so we can pair them with some wonderful meads. --Patrick McGovern, author of Uncorking the Past, Ancient Wine, and Ancient Brews Rediscovered and Re-created, due out in June 2017
About the Author
Chrissie Manion Zaerpoor is the owner of Kookoolan World Meadery and Kookoolan Farms. She s been a mead enthusiast since about 1980; a home meadmaker since 1997; owner of a licensed commercial meadery since 2009; a founding director of the American Mead Makers Association (AMMA), its first Legislative Committee Chair, and Contributing Editor of its quarterly journal; owner/operator of one of the world s first exclusively-mead bottle shops from 2012-2015; and a multi-time medal winner at Mazer Cup International Mead Competition, the world s largest mead-only competition. She has written a regular mead and food pairing feature for the AMMA s Journal since 2013. She and her husband, Koorosh, reside on their farm in Yamhill, Oregon.
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In addition, it is chock-full of recipes, multiple organized indexes, and side bar information.
I have read multiple pairing guides, books, and blogs, and it just doesn't make sense like this book does.
This will become the standard reference as the mead industry continues to grow.
It delivers fully on how to pair your meads with food. Going as far as to describe what aspects work and offering numerous recipes to support the pairings. It's sorted carefully into regions as well as styles.
Whether you consider yourself an expert or have never heard of the word Mead before this book will have plenty to teach you. I also enjoy the ribbon bookmark attached to the book. Though I find myself wishing there were more to hold the spots of all the great recipes I hope to try. As a professional chef and mead maker, the recipes were particularly interesting to me.
Chrissie puts a new twist on a lot of traditional recipes to make them more mead friendly. Utilizing her knowledge of ingredients like mead vinegar and honey instead of sugar. Or mead instead of wine, she integrates them seemlessly with spices and items to create marvelous pairings. They are accessible for all skill levels and great whether you need a quick weeknight meal idea or a dish to wow your dinner guests.
The appendices also gather up the ever growing producers of mead making my future purchases and trips that much easier to track
Often, customers come in and ask what foods our meads would pair with, assuming, as many do, that all meads are sweet and so only go with dessert. We enjoy letting people taste meads that are dry and then talking about how they could pair them with dinner, like a traditional grape wine. This book takes that to a whole new level! Not only with great recipes (which I am so excited to try), but also with charts of foods listing multiple meads that would pair with them.
We have given a copy to each of our employees for the vast amount of information on history, global meads, and pairing. I think I may make it required reading when I hire!
Becky Starr, owner Starrlight Mead, Pittsboro, NC
As a mead maker, the book triggered a few ideas for new meads I need to make to pair with a some of my favorite foods as well as ideas for new foods to pair with some of my favorite meads.