Pairing Food and wine

Pairing of a fine Spanish cooking for Pepe Iglesias.

Current Gourmand World Cookbook Adward 2009 at Best Book on Matching Food and wine.

Did you know that one can not take beans with red wine because of the smoked sausage destroys the aromas of their upbringing?

Or that some barnacles know much better with a red with a white reservation?

Or one that is most notable as “albariño” with poultry and not to fish?

Or that many meats work best with white with red?

Spain already produces wines of such quality that we can not continue with those stereotypes of white fish and red for meat.

Each dish requires a specific wine, and in this work the prestigious Asturian food critic and journalist Pepe Iglesias, contains nearly 100 dishes and more frequent in the Spanish table and are looking for the best house wine with flavors and aromas, explaining detail the reasons for each pairing.

This book is an unpretentious, no chairs in the game, the consumer only wants to start into the wonderful world of wine on the table, something that, with so much competition and so many medals, sometimes forgets which is his main function, to accompany the meal .

Includes a short preface to explain to explain the different prism from which one can analyze an assembly, an introduction to the physiology of taste.

Subsequently, after the main content of dishes and products with their marriage, is a brief recipe for stress, such as developing a "Cocido maragato, Potaje a waking or a Marmitako”.

Author: Pepe Iglesias

Design: Daza, Design and Communication

Size: 14 X 24 cm

Pages: 248

Binding: Hardcover with chrome reserves UVI

Photos: Yes

Edition: 1st (October 2008)

ISBN: 978-84-612-6309-7

Asturias

This product was added to our catalog on Sunday 08 March, 2009.

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