Food and Wine Pairing or The Illustrated Guide to Edible Wild Plants

Food and Wine Pairing: A Sensory Experience

Author: Robert J Harrington

The only book that presents food and wine pairing from a culinary and sensory perspective.

Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals.

Food and Wing Pairing:

• Lays out the basics of wine evaluation and the hierarchy of taste concepts

• Establishes the foundation taste components of sweet, sour, slat, and bitter in food, and dry, acidity, and effervescence in wine, and looks at how these components relate to one another

• Discusses wine texture, and the results of their interactions with one another

• Examines the impact that spice, flavor type, flavor intensity, and flavor persistency have one the quality of wine and food matches

• Includes exercises to improve skills relating to taste identification and palate mapping

• Provides a systematic process for predicting successful matches using sequential and mixed tasting methods

• Gives guidance on pairing wine with foods such as cheese and various desserts, as well as service issues such as training and menu/wine list development

Food and Wine Paring providesstudents and professionals with vivid and dynamic learning features to bring the matching process to life with detail and clarity. real-world examples include menus and tasting notes from renowned restaurants, as well as Aperitifs or vignettes portraying culinary notables—both individuals and organizations—which set their wine parings in a complete gastronomical, regional, and cultural context.

Culinary students making their initial foray into understanding paring will appreciate the reader-friendly and comprehensive approach taken by Food and Wine Pairing. More advanced students, instructors, and culinary professionals will find this text to be an unparalleled tool for developing their matching process and honing their tasting instinct.

Interesting book: Cartas a mam desde el infierno or Program Evaluation

The Illustrated Guide to Edible Wild Plants: Department of the Army

Author: The Lyons Press Staff

In a situation where survival is at stake, plants can provide crucial food and medicine. Their safe usage requires absolutely positive identification, knowing how to prepare them for eating, and a solid awareness of any dangerous properties they might have. Familiarity with the botanical structures of plants and information on where they grow will make them easier to locate and identify.

THE ILLUSTRATED GUIDE TO WILD EDIBLE PLANTS describes the physical characteristics, habitat and distribution, and edible parts of wild plants. With color photography throughout, this guide facilitates the identification of these plants.
Originally intended for Army use, this book serves as a survival aid for civilians as well. Anyone interested in the outdoors, botany, or even in unusual sources of nutrition will find this an indispensable resource.

Table of Contents:

Part 1	Edible Plants	1
	Plant Identification	2
	Universal Edibility Test	5
	Edible Plants	7
Part 2	Poisonous Plants	119
	Rules for Avoiding Poisonous Plants	120
	Contact Dermatitis	120
	Ingestion Poisoning	121
	Poisonous Plants	122