Wine With Asian Food
by Patricia Guy and Edwin Soon
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Book Summary Information
Author: Patricia Guy and Edwin SoonEdition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2008-03-01
ISBN: 1594901147
Number of pages: 174
Publisher: Tide-Mark Press
Book Reviews of Wine With Asian Food
Book Review: A disappointment
Summary: 2 Stars
Being both a food and wine fanatic I was excited to learn about this book froma short article in Wine spectator. Unfortunately, the excitement was short lived.
The book starts off well as it breaks wine down into seven categories based on their weight, their level of sweetness and their balancing of acidity. This is outstanding and very interesting!! The problem is that even though I live in a very large city and have access to large wine shops the majority of the varietals mentioned are impossible to find in fact many I'd never even heard of.
The book's quality dropped significantly after page 45 when it stopped discussing the qualities and flavors of various wines.
My first frustration came with the Table of Contents; instead of categorizing the cuisine by country it was categorized by the type of flavor. The categories were "Fesh & Herbal", "Savory & Rich", "Mildly Spicy & Light Smoky", "Spicy & Smoky" and "Fiery & Sweet". Although it's innovative it's virtually useless in terms of practicality.
The recipes themselves were uninspiring and I had a hard time finding a few to try because the photos were of such below average quality that they would turn me off the dish.
The photo of the Indonesia Satay shows a pile of burned satay on a bamboo plate. The burnt tips are the most prominant item in the photo and the bowl of peanut sauce is a shimmering pile of chunky substance that looks more like --- (well use your imagination) than peanut sauce. Their Old World recommended varietal for the dish was a good "Trebbiano d'Abruzzo" such as Gianni Masciarellii's Marina Cvetic. What on earth is that and I challenge anyone to go to their cellar and produce a bottle. They redeem themselves with their New World recommendation and instead of lisitng an obscure varietal/producer a much more useful recommendation of "lightly wooded wines from Chardonnay or Viognier".
The impression I received as that the authors were attempting to show off their knowledge of Old World wines by constantly listing the unusual while New World recommendations were more general.
To summarize; as a wine book they have done an excellent book, as a cook book it's poor and in terms of matching wine with food the jury is still out.
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