Enhanced descriptions from Syndetics:

Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America.

Winner of the 2007 IACP Cookbook of the Year Award
Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits
Winner of the 2006 Georges Duboeuf Wine Book of the Year Award
Winner of the 2006 Gourmand World Cookbook Award--U.S. for Best Book on Matching Food and Wine

Table of contents provided by Syndetics

• Preface (p. viii)
• Acknowledgments (p. xi)
• Chapter 1 1 + 1 = 3: Food and Beverage Pairing to Create a Peak Experience (p. 1)
• Chapter 2 The Pursuit of Pleasure: An Exploration of Sensory and Emotional Enjoyment (p. 9)
• Chapter 3 Food and Beverage Pairing 101: Rules to Remember (p. 21)
• Chapter 4 Selecting and Serving Beverages: Being Perfectly Prepared to Pour a Perfect Pairing (p. 53)
• Chapter 5 What to Drink with What you Eat: Matching Beverages to Foods (p. 69)
• Chapter 6 What to Eat with What you Drink: Matching Foods to Beverages (p. 197)
• Chapter 7 At the Table with the Experts: Pairing Menus from some of America's Best Restaurants (p. 279)
• Chapter 8 The Best on the Best: Desert Island Lists of some of America's Leading Beverage Experts (p. 295)
• About the Experts (p. 346)

Reviews provided by Syndetics

Library Journal Review

Coauthors Dornenburg and Page (Becoming a Chef; Dining Out) again prove their immense knowledge of and love for food and drink harmonization. They establish the foundation for this topic by explaining the purposes and potential outcomes for suitable matches. After perusing the drinks for food pairings ("Acidic Foods to Zucchini Blossoms"), readers can change perspective with the food for drink pairings ("Acidic Wine to Zinfandel"). The delineation of combinations for individual cheese varieties is particularly exceptional. Among the array of pairings lie recommendations and advice from experts like Joshua Wesson, as well as several recipes. The vastly informative text suits every palate and diet. Though the authors include a fair discussion of beer and touch on nonalcoholic beverages, they focus primarily on a variety of wine and food pairings. Nevertheless, the immense quantity of food and drink combinations, expert recommendations, tantalizing recipes, and clear discussion of wine fundamentals make this book a thoroughly satisfying reference for all oenophilic and culinary sections. Essential for all strong and budding cookery collections.-Meagan Storey, Virginia Wesleyan Coll., Norfolk (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Publishers Weekly Review

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, Gewurztraminer), 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.) (c) Copyright PWxyz, LLC. All rights reserved

Author notes provided by Syndetics

Recently cited as two of a dozen "international culinary luminaries" along with Patrick O'Connell, Alice Waters, and Tim and Nina Zagat (in Relais & Chateaux's L'Ame et L'Esprit magazine), the award-winning authors Karen Page and Andrew Dornenburg have written several groundbreaking books chronicling and celebrating America's culinary revolution. What to Drink with What You Eat , Becoming a Chef , Dining Out , and The New American Chef were all winners of or finalists for Gourmand World Cookbook, IACP, and/or James Beard book awards. In March 2007, Page and Dornenburg were named weekly wine columnists for the Washington Post . Karen Page is a graduate of Northwestern and Harvard Business School. Andrew Dornenburg studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their Web site is www.becomingachef.com.