Food & wine pairing: a sensory experience

dc.contributor.author	Harrington, Robert J.
dc.date.issued	2008
dc.identifier.isbn	978-0-471-79407-3
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/8265
dc.description	xiii, 322 p. : ill.
dc.description.abstract	This book presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals.
dc.language.iso	en
dc.publisher	John Wiley & Sons, Inc.
dc.subject	Food
dc.subject.other	Cookery
dc.subject.other	Wine and wine making
dc.title	Food & wine pairing: a sensory experience
dc.type	Book