Food and Wine Pairing Cookbook
 |
Description
Book Introduction
Popular food directors and top wine experts share their tips.
Easy to make, yet delicious and wonderful,
37 menu items that pair well with wine!
Director Jeong-ri Na, who runs a wine bar in Cheongdam-dong and works as a food director, and Professor Baek Eun-ju, famous for her easy and fun wine lectures, guide readers into the wonderful world of 'food and wine pairing' that anyone can easily access.
If you love wine but have always had trouble figuring out what food to pair it with, or if you're curious about how to make your favorite wine taste even better with food, this book will be the perfect guide.
First, in the theory section, we kindly explain the basic knowledge of wine and its flavors that are good to know before enjoying pairing, as well as the basic formula for matching food and wine.
The following recipe section introduces 37 different menus that are easy to make, pretty and delicious, and pair well with wine.
In addition, this book is packed with information on pairing convenience store food and wine, cheese and charcuterie with wine, and interesting episodes the authors encountered while in France. With this book, readers will be able to experience not only the colorful joys of everyday life surrounding food and wine, but also fantastic pairings.
Easy to make, yet delicious and wonderful,
37 menu items that pair well with wine!
Director Jeong-ri Na, who runs a wine bar in Cheongdam-dong and works as a food director, and Professor Baek Eun-ju, famous for her easy and fun wine lectures, guide readers into the wonderful world of 'food and wine pairing' that anyone can easily access.
If you love wine but have always had trouble figuring out what food to pair it with, or if you're curious about how to make your favorite wine taste even better with food, this book will be the perfect guide.
First, in the theory section, we kindly explain the basic knowledge of wine and its flavors that are good to know before enjoying pairing, as well as the basic formula for matching food and wine.
The following recipe section introduces 37 different menus that are easy to make, pretty and delicious, and pair well with wine.
In addition, this book is packed with information on pairing convenience store food and wine, cheese and charcuterie with wine, and interesting episodes the authors encountered while in France. With this book, readers will be able to experience not only the colorful joys of everyday life surrounding food and wine, but also fantastic pairings.
- You can preview some of the book's contents.
Preview
index
Chapter 1: The Basics of Food and Wine Pairing
1.
Before you start pairing food and wine
2.
How should you approach food and wine pairing?
Mariaju, a difficult and arduous path
Which came first, the wine or the food?
3.
The Basics of Pairing: 3 Ways to Bring Out the Flavors of Food and Wine
Method 1) Are there any specific pairings? Check out the local menu.
Method 2) Birds of a feather flock together. Similar things go well together.
Method 3) Let's use the contrast effect.
Similar? Contrast? What's your standard?
4.
There is no right answer, just joy in the hassle.
Types and characteristics of wines classified in this book
Chapter 2: Foods that Pair Well with Wine
1.
Dishes that pair well with sparkling wine
Spring burdock cream cheese bruschetta
Cod roe potato gambas
Zucchini and Shrimp Pasta
Sesame oil soy sauce fried egg
Minari Potato Rösti
Parmesan Cheese Chips
Kim Plate
[Column] Ten Thousand Won of Happiness: Pairing Convenience Store Food and Wine
2.
Dishes that go well with white wine
Dishes that pair well with light-bodied white wine
Windbreak greens, apples, and burrata cheese trio
Dalraejang sesame oil cold pasta
Spanish Stir-fried Peppers
Pork Garlic Rice Paper Rolls
Brie Cheese Gomchwi Ssambap
Dishes that pair well with aromatic white wine
coriander pancake
5-Minute Octopus Potato Steak
Stir-fried hollow vegetables and dried pollack
Dishes that pair well with full-bodied white wine
Garlic Butter Stir-Fried Clams
Leek Cream Pasta
Grilled sundae with sesame oil
[Column] Cheese and Wine Pairing
3.
Dishes that pair well with orange/rosé wine
pickled coriander
Chicken Galbi Burrata Cheese Tteokbokki
Olive Basil Fried Rice
[Column] Burgundy Wine × Snack Pop-up Story
4.
Dishes that go well with red wine
Dishes that pair well with light-bodied red wine
Melon Prosciutto
Frozen Cherry Tomato Caprese
Stir-fried beef and bracken
Boiled pork belly and nut ssamjang
Chive and Perilla Leaf Beef Rolls
Dishes that pair well with medium-bodied red wine
Shiitake mushroom ceviche
Chicken Garlic Cacciatore
Bulgogi Asparagus Tacos
Mustard Soy Sauce Beef Steak
Dishes that pair well with full-bodied red wine
Bacon, Mugwort, and Oyster Sauce Pasta
Stir-fried Shiso Galbi
Beef Steak Jajang Rice Bowl
Lamb chop steak
[Column] Charcuterie and Wine Pairing
5.
Cuisine paired with sweet/fortified wines
Yuzu Mascarpone Spread
Sesame oil soy sauce ice cream
Bonus Recipe: Hangover Chop Ramen
[Column] The Story of Dijon Mustard and Traditional Burgundy Cheese
1.
Before you start pairing food and wine
2.
How should you approach food and wine pairing?
Mariaju, a difficult and arduous path
Which came first, the wine or the food?
3.
The Basics of Pairing: 3 Ways to Bring Out the Flavors of Food and Wine
Method 1) Are there any specific pairings? Check out the local menu.
Method 2) Birds of a feather flock together. Similar things go well together.
Method 3) Let's use the contrast effect.
Similar? Contrast? What's your standard?
4.
There is no right answer, just joy in the hassle.
Types and characteristics of wines classified in this book
Chapter 2: Foods that Pair Well with Wine
1.
Dishes that pair well with sparkling wine
Spring burdock cream cheese bruschetta
Cod roe potato gambas
Zucchini and Shrimp Pasta
Sesame oil soy sauce fried egg
Minari Potato Rösti
Parmesan Cheese Chips
Kim Plate
[Column] Ten Thousand Won of Happiness: Pairing Convenience Store Food and Wine
2.
Dishes that go well with white wine
Dishes that pair well with light-bodied white wine
Windbreak greens, apples, and burrata cheese trio
Dalraejang sesame oil cold pasta
Spanish Stir-fried Peppers
Pork Garlic Rice Paper Rolls
Brie Cheese Gomchwi Ssambap
Dishes that pair well with aromatic white wine
coriander pancake
5-Minute Octopus Potato Steak
Stir-fried hollow vegetables and dried pollack
Dishes that pair well with full-bodied white wine
Garlic Butter Stir-Fried Clams
Leek Cream Pasta
Grilled sundae with sesame oil
[Column] Cheese and Wine Pairing
3.
Dishes that pair well with orange/rosé wine
pickled coriander
Chicken Galbi Burrata Cheese Tteokbokki
Olive Basil Fried Rice
[Column] Burgundy Wine × Snack Pop-up Story
4.
Dishes that go well with red wine
Dishes that pair well with light-bodied red wine
Melon Prosciutto
Frozen Cherry Tomato Caprese
Stir-fried beef and bracken
Boiled pork belly and nut ssamjang
Chive and Perilla Leaf Beef Rolls
Dishes that pair well with medium-bodied red wine
Shiitake mushroom ceviche
Chicken Garlic Cacciatore
Bulgogi Asparagus Tacos
Mustard Soy Sauce Beef Steak
Dishes that pair well with full-bodied red wine
Bacon, Mugwort, and Oyster Sauce Pasta
Stir-fried Shiso Galbi
Beef Steak Jajang Rice Bowl
Lamb chop steak
[Column] Charcuterie and Wine Pairing
5.
Cuisine paired with sweet/fortified wines
Yuzu Mascarpone Spread
Sesame oil soy sauce ice cream
Bonus Recipe: Hangover Chop Ramen
[Column] The Story of Dijon Mustard and Traditional Burgundy Cheese
Detailed image
Into the book
“Food and wine have always been at the center of my life.
As a food director, I've worked with many chefs and realized the importance of wine pairing as much as the details of the dish.
Just as good ingredients are essential to creating a good meal, choosing the right wine for the dish is also key to completing the dish's flavor.
The harmony of food and wine maximizes the unique flavors of each, giving us a new dimension of experience.
One thing I've always struggled with while running a wine bar is finding wine pairings that match our country's ingredients and cooking methods.
Existing food and wine pairing guides don't cover Korean ingredients like shrimp paste, sesame oil, and gochujang, so I felt limited in their applicability in various situations.
So, I planned and prepared this book together with my wine mentor, Eunju Baek.
This book is my fourth writing project, but it has been the most challenging.
We designed the menu to be simple and easy to cook with readily available ingredients, while allowing readers to freely adapt the recipes.
Through discussions with co-author Eunju Baek at each stage, we developed menus based on ingredients, sauces, and cooking methods that fit the style of the wine.
It was a difficult process, but the joy of finding the ideal pairing was incomparable.
I hope that through this book, readers will experience not only the joy of cooking, but also the deep happiness that comes from the combination of food and wine.”
-Jeong Rina (Food Director)
“When pairing food and wine, of course the food must taste good, but the most important thing is the taste that is completed when paired with the wine.
A menu paired with wine should be ready to make room for the wine from the start.
So, the content of this book starts with a systematic approach to menus that go well with wine.
While writing the book, I thought of pairing as being like a diary.
Although they both describe what happened that day, no two people can write the same thing.
When you write a diary, you enter not only the facts of everyday life but also the inner wanderings of your own consciousness.
As you experiment with pairings, you'll embark on a journey to discover your own tastes: your eating and drinking habits, your favorite and least favorite flavor combinations, your taste memories that transport you back in time, and even your favorite and least favorite scents.
I sincerely hope that through this book, many people will discover patterns that suit their tastes and, through them, encounter enriching moments in their daily lives.”
-Baek Eun-ju (wine educator)
As a food director, I've worked with many chefs and realized the importance of wine pairing as much as the details of the dish.
Just as good ingredients are essential to creating a good meal, choosing the right wine for the dish is also key to completing the dish's flavor.
The harmony of food and wine maximizes the unique flavors of each, giving us a new dimension of experience.
One thing I've always struggled with while running a wine bar is finding wine pairings that match our country's ingredients and cooking methods.
Existing food and wine pairing guides don't cover Korean ingredients like shrimp paste, sesame oil, and gochujang, so I felt limited in their applicability in various situations.
So, I planned and prepared this book together with my wine mentor, Eunju Baek.
This book is my fourth writing project, but it has been the most challenging.
We designed the menu to be simple and easy to cook with readily available ingredients, while allowing readers to freely adapt the recipes.
Through discussions with co-author Eunju Baek at each stage, we developed menus based on ingredients, sauces, and cooking methods that fit the style of the wine.
It was a difficult process, but the joy of finding the ideal pairing was incomparable.
I hope that through this book, readers will experience not only the joy of cooking, but also the deep happiness that comes from the combination of food and wine.”
-Jeong Rina (Food Director)
“When pairing food and wine, of course the food must taste good, but the most important thing is the taste that is completed when paired with the wine.
A menu paired with wine should be ready to make room for the wine from the start.
So, the content of this book starts with a systematic approach to menus that go well with wine.
While writing the book, I thought of pairing as being like a diary.
Although they both describe what happened that day, no two people can write the same thing.
When you write a diary, you enter not only the facts of everyday life but also the inner wanderings of your own consciousness.
As you experiment with pairings, you'll embark on a journey to discover your own tastes: your eating and drinking habits, your favorite and least favorite flavor combinations, your taste memories that transport you back in time, and even your favorite and least favorite scents.
I sincerely hope that through this book, many people will discover patterns that suit their tastes and, through them, encounter enriching moments in their daily lives.”
-Baek Eun-ju (wine educator)
--- From the text
Publisher's Review
Food and wine, how can we make them taste better?
We'll guide you step-by-step, from the basics of wine knowledge to the fundamentals of pairing.
What kind of food should I pair with wine? Does wine go well with the Korean dishes we often eat? Which should I choose first: wine or snacks? In the first part of the book, Professor Baek Eun-ju, Korea's leading wine expert and renowned for her easy and entertaining wine lectures, provides a step-by-step explanation of the basics of food and wine pairing.
Even those who are not familiar with wine can enjoy wine with food at home without feeling burdened. The weight, representative aroma, and taste of each grape variety are explained in a friendly manner with illustrations and tables, and a list of recommended pairings of representative foods and wines is also introduced.
In the chapter titled '3 Ways to Bring Out the Flavors of Food and Wine', the author shares his extensive experience in Korea and France, along with a variety of pairing know-how, presented in easy-to-apply formulas.
After reading all the author's helpful explanations in this book, anyone will be able to easily understand the basics of wine and the principles of food and wine pairing that can be applied immediately in everyday life.
It's easy to make with ingredients you have at home.
37 delicious and wonderful wine snack recipes included!
In Chapter 2, Recipe, Director Jeong-ri Na, who is currently the trendiest food director working with several global luxury brands and running her own wine bar in Cheongdam-dong, introduces 37 wonderful wine snacks that anyone can easily make at home.
This book is divided into chapters on dishes paired with sparkling wine, white wine, rosé and orange wine, red wine, sweet wine, and fortified wine, and is packed with delicious and diverse recipes that complement the flavors of each wine.
What's particularly compelling about this book is its recipes, which utilize ingredients and seasonings commonly found in everyday Korean cuisine, allowing anyone to easily enjoy wine and food in their everyday lives! Sparkling wine pairs with burdock bruschetta and water parsley potato rosti; white wine pairs with sesame oil cold pasta, brie cheese ssambap, butter-stir-fried clams, and green onion cream pasta; and everyone's favorite spicy stir-fried chicken and tteokbokki paired with rosé wine, presenting a variety of familiar yet unique snack recipes.
The chapter on red wine, the most popular drink among Koreans, organizes recipes by the weight and flavor of the wine, and is full of popular dishes enjoyed by people of all ages, such as boiled pork belly, stir-fried beef and bracken, soy sauce steak, and bacon, mugwort, and oyster sauce pasta.
Additionally, each menu description introduces the wine that best matches the dish, and includes a variety of tips for applying these recipes, so that readers can enjoy everyday pairings of various wines and foods by utilizing these recipes in addition to the recipes included in the book.
Convenience store food and wine, various types of cheese and charcuterie and wine,
Discover the author's fascinating stories from France.
The primary goal of this book is to suggest ways to pair 'everyday food and wine' that everyone can enjoy.
So, throughout the book, we have included useful pairing information that is good to know.
We will introduce wine pairing tips that go surprisingly well with foods that can be easily purchased at convenience stores, such as maesal, corn salad, hot bar, and yakgwa, as well as know-how on selecting wines that go well with various cheeses and charcuterie, which are sometimes difficult to choose because there are so many varieties.
Here, the authors share their experiences with pop-up restaurants and travel stories about their experiences in France, so you can enjoy both useful information and interesting reading material.
We'll guide you step-by-step, from the basics of wine knowledge to the fundamentals of pairing.
What kind of food should I pair with wine? Does wine go well with the Korean dishes we often eat? Which should I choose first: wine or snacks? In the first part of the book, Professor Baek Eun-ju, Korea's leading wine expert and renowned for her easy and entertaining wine lectures, provides a step-by-step explanation of the basics of food and wine pairing.
Even those who are not familiar with wine can enjoy wine with food at home without feeling burdened. The weight, representative aroma, and taste of each grape variety are explained in a friendly manner with illustrations and tables, and a list of recommended pairings of representative foods and wines is also introduced.
In the chapter titled '3 Ways to Bring Out the Flavors of Food and Wine', the author shares his extensive experience in Korea and France, along with a variety of pairing know-how, presented in easy-to-apply formulas.
After reading all the author's helpful explanations in this book, anyone will be able to easily understand the basics of wine and the principles of food and wine pairing that can be applied immediately in everyday life.
It's easy to make with ingredients you have at home.
37 delicious and wonderful wine snack recipes included!
In Chapter 2, Recipe, Director Jeong-ri Na, who is currently the trendiest food director working with several global luxury brands and running her own wine bar in Cheongdam-dong, introduces 37 wonderful wine snacks that anyone can easily make at home.
This book is divided into chapters on dishes paired with sparkling wine, white wine, rosé and orange wine, red wine, sweet wine, and fortified wine, and is packed with delicious and diverse recipes that complement the flavors of each wine.
What's particularly compelling about this book is its recipes, which utilize ingredients and seasonings commonly found in everyday Korean cuisine, allowing anyone to easily enjoy wine and food in their everyday lives! Sparkling wine pairs with burdock bruschetta and water parsley potato rosti; white wine pairs with sesame oil cold pasta, brie cheese ssambap, butter-stir-fried clams, and green onion cream pasta; and everyone's favorite spicy stir-fried chicken and tteokbokki paired with rosé wine, presenting a variety of familiar yet unique snack recipes.
The chapter on red wine, the most popular drink among Koreans, organizes recipes by the weight and flavor of the wine, and is full of popular dishes enjoyed by people of all ages, such as boiled pork belly, stir-fried beef and bracken, soy sauce steak, and bacon, mugwort, and oyster sauce pasta.
Additionally, each menu description introduces the wine that best matches the dish, and includes a variety of tips for applying these recipes, so that readers can enjoy everyday pairings of various wines and foods by utilizing these recipes in addition to the recipes included in the book.
Convenience store food and wine, various types of cheese and charcuterie and wine,
Discover the author's fascinating stories from France.
The primary goal of this book is to suggest ways to pair 'everyday food and wine' that everyone can enjoy.
So, throughout the book, we have included useful pairing information that is good to know.
We will introduce wine pairing tips that go surprisingly well with foods that can be easily purchased at convenience stores, such as maesal, corn salad, hot bar, and yakgwa, as well as know-how on selecting wines that go well with various cheeses and charcuterie, which are sometimes difficult to choose because there are so many varieties.
Here, the authors share their experiences with pop-up restaurants and travel stories about their experiences in France, so you can enjoy both useful information and interesting reading material.
GOODS SPECIFICS
- Date of issue: November 11, 2024
- Format: Hardcover book binding method guide
- Page count, weight, size: 256 pages | 888g | 185*240*20mm
- ISBN13: 9791193712627
- ISBN10: 1193712629
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