Wines and foods

un vīna saskaņošanas mākslu.
Neatkarīgi no tā, vai esat pieredzējis vīna cienītājs vai tikai vēl apgūstat šo mākslu, Džošua Vesona grāmata iemācīs, kā
• kritiski novērtēt vīna kvalitāti,
• uzticēties savām garšas sajūtām un
• pašam radīt brīnišķīgas vīna un ēdiena kombinācijas.
Grāmatā iekļautas piecdesmit kārdinošu ēdienu receptes, kas papildinātas ar izteiksmīgām krāsainām fotogrāfijām.

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From Zvaigzne ABC website -
It is commonly believed that the story of the gastronomic alliance between wine and food originated in the early 19th century when the best French chefs introduced the trend of pairing caviar with champagne, sole with white wine, and game with red Burgundy. It was then that the tradition of serving white wine with fish dishes and red wine with meat was established. Since those times, several generations of gourmets have refined and improved the complex and almost elusive art of pairing food and wine.
Whether you are an experienced wine enthusiast or just learning this art, Joshua Wesson's book will teach you how to:
• critically assess the quality of wine,
• trust your taste sensations, and
• create wonderful wine and food combinations yourself.
The book includes fifty tempting food recipes, complemented by expressive colorful photographs.