葡萄酒与食物：《纽约时报》的搭配笔记和食谱 INDIEFAB 年度图书奖 2014年烹饪金奖 Wine with Food: Pairing Notes and Recipes from the New York Times

基本信息

Format:Hardback 240 pages, TEXT THROUGHOUT

Publisher:Rizzoli International Publications

Imprint:Rizzoli International Publications

ISBN:9780847842216

Published:8 Apr 2014

Weight:1216g

Dimensions:211 x 262 x 31 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

葡萄酒与食物的搭配可以发挥各自的优质品质。 但如何找到正确的组合呢？ 您是否仍遵循旧规则：红色配肉，白色配鱼？ 或者您根据菜肴、风味或季节来决定？ 选择可能令人困惑且不断变化。 弗洛伦斯·法布里坎特（Florence Fabricant）和埃里克·阿西莫夫（Eric Asimov）在他们的职业生涯中花了很多时间来应对这个美妙的困境。 近十年来，阿西莫夫一直在撰写《时代葡萄酒》专栏，并附有制造商的搭配食谱。 几乎没有什么硬性规定。 相反，《美酒与美食》提供了指导信息，以增强信心，以便您做出自己的选择。 我们的目标是打破许多传统配对模式的模式，以期开辟新的可能性。 阿西莫夫专注于特色葡萄酒，并强调了要寻找的某些生产商，但没有具体介绍特定年份。 Fabricant 提供一百种菜肴，每一种都经过精心制作，让葡萄酒熠熠生辉。 他们涵盖了每一道菜肴，并受到不同的全球影响 - 蛤蜊配香肠、茄子法式三明治、烟熏鳟鱼菜肉馅煎蛋饼、秋季面包、鸭肉炒饭、枯萎菊苣上的黑鳕鱼、白葡萄酒公鸡、牛尾酿辣椒、南瓜小排骨 和香菇，Osso Buco Portobello。 在此过程中，侧边栏探讨了与整个餐桌体验相关的有趣问题，例如甜味与咸味、正确的玻璃类型以及醒酒。 《美酒与美食》既是一本鼓舞人心的食谱合集，也是一本简明的葡萄酒指南。

Pairing wine and food can bring out the best qualities in each. But how do you hit upon the right combination? Do you fall back on the old rules: red with meat, white with fish? Or do you decide by cuisine, flavor notes, or season? The choices can be perplexing and constantly changing. Florence Fabricant and Eric Asimov have spent much of their careers grappling with this most delicious dilemma. For almost a decade Asimov has been writing The Wines of the Times columns accompanied by Fabricants' Pairings recipes. There are few hard-and-fast rules. Instead, Wine with Food offers guiding information to instill confidence so you can make your own choices. The goal is to break the mold of many traditional pairing models in the hopes of opening up new possibilities. Asimov focuses on wines of distinction and highlights certain producers to look for, without getting into specific vintages. Fabricant offers one hundred dishes, each carefully crafted to let the wine shine. They cover every course and draw from diverse global influences - Clams with Chorizo, Eggplant Croque Monsieurs, Smoked Trout Frittata, Autumn Panzanella, Duck Fried Rice, Black Cod on Wilted Radicchio, Coq au Vin Blanc, Peppers Stuffed with Oxtail, Short Ribs with Squash and Shiitakes, Osso Buco Portobello. Along the way, sidebars explore fascinating issues related to the entire experience at the table - such as sweet with savoury, the right kind of glass, and decanting. Wine with Food is both an inspiring collection of recipes and a concise guide to wine.

作者简介

埃里克·阿西莫夫（Eric Asimov）自 2004 年起担任《纽约时报》葡萄酒评论家。他是《如何热爱葡萄酒：回忆录和宣言》一书的作者。 弗洛伦斯·法布里坎特 (Florence Fabricant) 是一位有名的美食作家，每周为《纽约时报》撰写专栏。 她是九本烹饪书的作者，包括《纽约餐厅食谱》和《公园大道聚餐》。

Eric Asimov has been chief wine critic at The New York Times since 2004. He is the author of How to Love Wine: A Memoir and Manifesto. Florence Fabricant is an acclaimed food writer who contributes weekly columns to The New York Times. She is the author of nine cookbooks, including The New York Restaurant Cookbook and Park Avenue Potluck.