The Simple Art of Marrying Food and Wine. Dieser Artikel ist nicht verfügbar.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 cookingtyles, while wine checklists allow quick-reference.

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.