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Pairing with the masters : a definitive guide to food and wine / Ken Arnone and Jennifer Simonetti-Bryan
Material type:
TextPublication details: Australia : Delmar Cengage Learning, c2013Description: xii, 324 pages : illustrations ; 28 cmISBN: - 9781111543846
- TX 714 .A76 2013
Contents:
1. Introduction -- 2. Culinary primer -- 3. Wine primer -- 4. Shellfish -- 5. Fish -- 6. Chicken, duck, and pork -- 7. Beef, lamb, and venison -- 8. Pasta and pizza -- 9. Desserts -- 10. Conclusions and observations.
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 714 .A76 2013 (Browse shelf(Opens below)) | c.1 | Available | NULIB000001848 |
Browsing LRC - Main shelves, Shelving location: General Circulation, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
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| GC TX 713 .D47 2012 Danish food & cooking : traditions, ingredients, taste, techniques: over 60 classic recipes / | GC TX 713 .L38 2012 Norwegian food & cooking : traditions, ingredients, taste, techniques: over 60 classic recipes / | GC TX 713 .M67 2012 Swedish food & cooking : traditions, ingredients, taste, techniques: over 60 classic recipes / | GC TX 714 .A76 2013 Pairing with the masters : a definitive guide to food and wine / | GC TX 714 .C66 2010 Cook's bible : the definitive cook's guide. | GC TX 714 .F37 2009 Chef school : step-by-step techniques for culinary expertise / | GC TX 714 .G37 2007 Neiman Marcus taste : timeless American recipes / |
Includes index.
1. Introduction -- 2. Culinary primer -- 3. Wine primer -- 4. Shellfish -- 5. Fish -- 6. Chicken, duck, and pork -- 7. Beef, lamb, and venison -- 8. Pasta and pizza -- 9. Desserts -- 10. Conclusions and observations.
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