The Simple Art of Marrying Food and Wine - Hardcover

Gluck, Malcolm; Hix, Mark

Hardcover

ISBN 10: 184533079X ISBN 13: 9781845330798

Publisher: Mitchell Beazley, 2006

Synopsis

Why does a particular wine taste better with a specific dish? This is the definitive answer to that age-old question, written by two highly respected authorities on the subjects of food and wine. Featuring a practical, recipe-led concept, this tasty guide is divided into various food groups and then broken down further by individual ingredients.
First, Mark Hix provides a wide range of sample recipes, featuring a variety of cooking methods, and shows how cooking processes affect flavor and texture. Malcolm Gluck responds by suggesting a broad selection of the most sublime wine matches for each dish, explaining the chemistry behind each perfect culinary marriage.
Invaluable information boxes cross-reference other ingredients and cooking styles, while wine checklists allow quick access to a variety of wines that complement each dish and its ingredients. In addition, there are more than seventy stunning photographs by award-winning photographer Jason Lowe; information on over 250 wines; and a selection of 45 luscious recipes that will encourage wine and food lovers to explore and learn more about different, delicious pairings. 
 

About this title

About the Author:

Mark Hix is Chef Director of Caprice Holdings Ltd. He is the author of British, Fish, and Eat Up, and he has judged on BBC's Junior Master Chef and other cookery shows. His work on the Saturday Independent won him the 2003 Glenfiddich Newspaper Cookery Writer Award. Mark lives in London. Malcolm Gluck is the wine correspondent for The Guardian, and the author of the best-selling Superplonk and The Sensational Liquid. He has had his own BBC-TV wine series, and his award-winning website superplonk.com recently won a major BAFTA-sponsored competition. Malcolm lives in London. Jason Lowe works with Mark Hix on the Saturday Independent. He won the Glenfiddich visual award for Malt Whisky in 1999 and the Glenfiddich award for food photography in 2001. He contributes to a wide range of international publications.

Review:

"I suspect Gluck is the vinous version of a literary phenomenon that peaked and fell with the circulation of The Sun: the arts grad as snotty hooligan." The Independent on Sunday; "...his prose is as purple as his wine." Hello! "The Vinny Jones of wine writing" Nicholas Faith; "Gluck's readable books created the genre that his critics are now rushing to imitate." Patrick Matthews, Time Out "Mark Hix is the master of deliciously simple recipes" Charles Campion, The London Evening Standard; "Unusually for a chef, Mark Hix is wise enough and bold enough to stick to producing the very simplest dishes that use 'everyday' ingredients. Mark is also extraordinarily adaptable, and can turn his hand to all the European cuisines, and others besides. He's definitely a chef I'd take with me to the jungle." Rory Ross, Tatler"

About this edition

• Publisher: Mitchell Beazley
• Publication date: 2006
• ISBN 10: 184533079X
• ISBN 13: 9781845330798
• Binding: Hardcover
• Number of pages: 192