.cs162A16FE{} .cs14F83B7D{width:530pt;padding:0.75pt 0.75pt 0pt 0.75pt;border-top:none;border-right:none;border-bottom:none;border-left:none} .csB5790F4E{text-align:left;text-indent:0pt;margin:0pt 35pt 0pt 0pt} .cs4C3DDAB8{color:#000000;background-color:transparent;font-family:Calibri; font-size:11pt; font-weight:normal; font-style:normal; } .cs2654AE3A{text-align:left;text-indent:0pt;margin:0pt 0pt 0pt 0pt} .cs466DDC72{text-align:left;text-indent:0pt;margin:0pt 53pt 0pt 0pt} .cs566403DE{color:#000000;background-color:transparent;font-family:Times New Roman; font-size:12pt; font-weight:normal; font-style:normal; } Who better to praise the art of wine and food matching than Philippe Faure-Brac - sommelier, restauranteur and wine expert extraordinaire. Learn what certain wines can do for certain foods: to complement asparagus, salt cod brandade or stuffed cabbage, to ennoble quail with grapes a goat"s cheese or a lemon tart; and learn what certain dishes can do for certain wines: magnify a Pomerol, glorify a Vosne-Romanee or tease out the charms of a Chablis. These are just a few of the featured stars in this compilation of 66 proven food and wine marriages, all based on classical French cuisine. They range from simple to the more ambitious and, in some cases, the downright unconventional - and they all work surprisingly well. Each featured combination is accompanied by a list of suitable alternatives: other wines (French and non-French) that would also enhance the aromas of the dish, and other dishes that would pair happily with the wine. Philippe Faure-Brac explains each choice in terms of aromas flavours, textures and terroir characteristics. As practical as it is enjoyable, the book comes complete with recipes, two cross-referenced wine and dish indexes and a listing of the author"s preferred producers.