The Simple Art: Of Marrying Food and Wine

The definitive, illustrated guide to the best food and wine partnerships, from two experts on the subject. Mark Hix describes a wide range of ingredients and provides example recipes, with comments on how cooking processes affect the flavour and texture of a dish. Malcolm Gluck responds by suggesting a broad selection of the most sublime wine matches and enlightens the reader on the chemistry behind every perfect culinary marriage. The book is divided into food groups - such as vegetables, fish, meat - and is then broken down by individual ingredients. Recipes are used to demonstrate the points with the key matching wines. Useful boxes cross-reference to other ingredients and cookingtyles, while wine checklists allow quick-reference.

Table of Contents:
6 Introduction; 12 Vegetables; 13 Introduction; 18 Boiled ducks egg with asparagus soldiers; 21 Catalan broad beans with chorizo; 24 Tagliolini with girolles; 27 Risotto with Perigourd truffles; 30 Butternut squash and ginger soup; 33 Roasted Jerusalem artichokes with bacon and rosemary; 36 Carrot and cumin salad; 39 Gobi bhaji; 42 Clear jellied gazpacho; 45 Slow baked tomatoes with Proscuitto; 48 Fish & Shellfish; 51 Introduction; 54 Sole Veronique; 57 Grilled sardines with tomato and coriander salad; 60 Bouillabaise; 63 Fillet of sea trout with samphire and cockles; 66 Smoked mackeral salad with poached egg; 69 Mussels mariniere; 72 Steamed prawns and scallops with ginger and spring onions; 75 Sushi and Sashimi; 78 Meat; 79 Introduction; 84 Braised pork belly with five spice and Chinese greens; 87 The ultimate hamburger; 91 Bratwurst with rosti and onion sauce; 93 Cassoulet de Toulouse; 96 Lamb baked in hey with lavender; 99 Steak tartare; 102 Grilled veal chop with Treviso and Italian onions; 105 Steak, oyster, and Guiness pie; 108 Poultry & Game; 109 Introduction; 114 Goose braised in red wine with quince and polenta; 117 Venison escalope with chestnuts and chanterelles; 120 Morning market noodles; 123 Chicken kiev; 126 Chicken Thai green curry; 129 Classic roast duck; 132 Partridge stuffed with Cotecino; 135 Braised rabbit with mustard; 136 Desserts; 137 Introduction; 142 Sussex pond pudding; 145 Wild strawberry and Champagne jelly; 148 Iced berries with hot white chocolate sauce; 151 Rhubarb tart with elderflower cream; 154 Moccachino brulee; 155 Chocolate fondue with churros; 158 Tarte a la creme; 161 Baked Alaska; 164 Cheese; 165 Introduction; 170 Baked Vacherin Mont d'Or; 173 Baked Aubergine with Buffalo Mozzarella; 176 Endive salad with Roquefort and toasted walnuts; 179 Parmesan fried zucchini; 182 Caramelised onion and goats cheese tart; 185 Glossary; 188 Index

About the Author :
Mark Hix is Chef Director of Caprice Holdings Ltd. He is the author of British, Fish, and Eat Up, and he has judged on BBC's Junior Master Chef and other cookery shows. His work on the Saturday Independent won him the 2003 Glenfiddich Newspaper Cookery Writer Award. Mark lives in London. Malcolm Gluck is the wine correspondent for The Guardian, and the author of the best-selling Superplonk and The Sensational Liquid. He has had his own BBC-TV wine series, and his award-winning website superplonk.com recently won a major BAFTA-sponsored competition. Malcolm lives in London. Jason Lowe works with Mark Hix on the Saturday Independent. He won the Glenfiddich visual award for Malt Whisky in 1999 and the Glenfiddich award for food photography in 2001. He contributes to a wide range of international publications.

Review :
"I suspect Gluck is the vinous version of a literary phenomenon that peaked and fell with the circulation of The Sun: the arts grad as snotty hooligan." The Independent on Sunday; "...his prose is as purple as his wine." Hello! "The Vinny Jones of wine writing" Nicholas Faith; "Gluck's readable books created the genre that his critics are now rushing to imitate." Patrick Matthews, Time Out "Mark Hix is the master of deliciously simple recipes" Charles Campion, The London Evening Standard; "Unusually for a chef, Mark Hix is wise enough and bold enough to stick to producing the very simplest dishes that use 'everyday' ingredients. Mark is also extraordinarily adaptable, and can turn his hand to all the European cuisines, and others besides. He's definitely a chef I'd take with me to the jungle." Rory Ross, Tatler"