This is Michel's very personal view of pairing food and wine, experience honed over the last 25 years by an appreciation of the classic combinations and experimenting with new and different ones. The right combinations, he explains, will make both taste better. Michel advises on how to store wine at home, at which temperatures it should be served, when to decant, which glasses to use, and how to pick a corked wine. MATCHING FOOD AND WINE covers pre-dinner drinks, starters, the main course, cheese and dessert. With each recipe Michel recommends three or four accompanying wines or drinks and explains why he has chosen them. His recipes will appeal to the modern cook - simple, elegant and delicious. He mentions the foods which react badly to wine, and the drinks which do no favours to food. The wines chosen come from around the world with the emphasis on styles of wine and predominant grape varieties. Occasionally he selects a grand chateau or vintage. Michel also selects 15 great wines and creates the ideal meal around them. MATCHING FOOD AND WINE will introduce you to a whole new dimension of enjoying yourself at the table.
Weidenfeld Nicolson Illustrated
Publisher and industry reviews
'Delve into Michel Roux Jr's Matching Food and Wine for culinary inspiration. From starters and main courses to cheese and desserts, Roux has cooked up a menu to ensure that the wine brings out the best in food.' SUNDAY EXPRESS 'Fabulous recipes, fun wine info with more than a few myths blown away about teaming wine and food.' woman & home 'sound general advice... spot on' -- Richard Ehrlich INDEPENDENT ON SUNDAY '... full of delicious recipes... Packed with tempting ideas... easy to follow and perfect for impressing friends.' SAINSBURY'S MAGAZINE 'Michel Roux Jr... has flawless taste.' -- Bee Wilson SUNDAY TELEGRAPH
About the author
Michel Roux Jr has run Le Gavroche restaurant since 1991. It continues to receive recommendations for excellence in every food guide. His early training in France instilled in him a belief in simplicity and quality of raw ingredients, which are the hallmarks of his recipes.
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