The Simple Art of Marrying Food and Wine

The definitive, illustrated guide to the best food and wine partnerships, from two experts on the subject. Mark Hix describes a wide range of ingredients and provides example recipes, with comments on how cooking processes affect the flavour and texture of a dish. Malcolm Gluck responds by suggesting a broad selection of the most sublime wine matches and enlightens the reader on the chemistry behind every perfect culinary marriage. The book is divided into food groups – such as vegetables, fish, meat – and is then broken down by individual ingredients. Recipes are used to demonstrate the points with the key matching wines. Useful boxes cross-reference to other ingredients and cooking styles, while wine checklists allow quick-reference.