There are numerous books available that cover the half art/half science skill of food and wine pairing. The are two books however that are worth noting for the unique angle the authors bring to wine and food pairing.
Matching Food and WineThe first, by Michel Roux Jr. -one of London's most respected chefs- is titled Matching Food & Wine. In the book Michel explores pre-dinner drinks, starters, the main course, cheese and dessert and recommends 3-4 accompanying wines for each course along with commentary on why he chose them. In addition Michel selects 15 great wines and creates the ideal meal around them. What oenephile wouldn't be intrigued by the wine pairings of one of London's leading French chefs?
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The second book explores wine pairing from a completely different angle. Author and television personality Karen MacNeil, in her book Wine, Food & Friends, tackles wine pairing with a nod to healthy eating. Understanding the demand for enjoyable AND healthy dining, MacNeil has taken food and wine pairing principles and applied them to the health conscious wine enthusiast.
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Wine and cooking enthusiasts will know immediately that they have uncorked something truly magical with Karen MacNeil's Wine, Food & Friends. This book combines the culinary expertise of Cooking Light with the wine connoisseurship of Karen MacNeil, today's preeminent wine authority. Award-winning author, lecturer, and television personality, Karen is a champion when it comes to the enjoyment of food and wine, which she summarizes in "The Only Ten Principles of Matching Wine and Food You'll Ever Need." Pair Karen's zeal for the art of wine with more than 150 Cooking Light kitchen-tested recipes and you have all the ingredients you need to reach new levels of gastronomical glory.
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.
