What to Drink with What You Eat by Andrew Dornenburg & Karen Page
The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers

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<!--StartFragment--> Winner of the 2007 IACP Cookbook of the Year Award

Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits

Winner of the 2006 Georges Duboeuf Wine Book of the Year Award

Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine

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Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.
 

About Andrew Dornenburg & Karen Page

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Recently cited as two of a dozen "international culinary luminaries" along with Patrick O'Connell, Alice Waters, and Tim and Nina Zagat (in Relais & Chateaux's L'Ame et L'Esprit magazine), the award-winning authors Karen Page and Andrew Dornenburg have written several groundbreaking books chronicling and celebrating America's culinary revolution. What to Drink with What You Eat,Becoming a Chef, Dining Out, and The New American Chef were all winners of or finalists for Gourmand World Cookbook, IACP, and/or James Beard book awards. In March 2007, Page and Dornenburg were named weekly wine columnists for the Washington Post. Karen Page is a graduate of Northwestern and Harvard Business School. Andrew Dornenburg studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their Web site is www.becomingachef.com.
 
Published July 18, 2009 by Little, Brown and Company. 369 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for What to Drink with What You Eat

Publishers Weekly

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Dornenburg and Page, authors of Becoming a Chef and Culinary Artistry , demystify the challenge of food and beverage pairing in this exhaustive, accessible resource.

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BC Books

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They take the conventional, canned, old-school advice of “red wine with meat, white wine with fish” to an entirely new level, based on insights learned from their previous books on cuisine, as well as interviews with America’s top, cutting-edge sommeliers.

Apr 06 2007 | Read Full Review of What to Drink with What You E...

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