PAIRING WINE WITH ASIAN FOOD

Book ID/图书代码： 09432512B55666

English Summary/英文概要： Dining out on dim sum and looking for the perfect wine to accompany your meal? Wondering which bottle to uncork when serving up Thai? In Pairing Wine with Asian Food, enologist, wine judge, and wine writer Edwin Soon explores the most important theories of matching wine and Asian cuisine. Discover hundreds of inspired food and wine marriages from Cambodia, China, India, Indonesia, Japan, Korea, Laos, Malaysia, Myanmar (Burma), Philippines, Singapore, Sri Lanka, Thailand, and Vietnam, as well as from Burgher, Eurasian, and Nyonya cuisines. Also featured is a special section on matching wine by occasion, such as an Asian finger food party or barbecue, or by type, such as curries, vegetarian dishes or seafood.

Imagine serving a crisp, tangy aged Riesling with a steamed river fish with ginger, soy, and chili, or a peppery California Zinfandel with succulent Chinese barbecued pork ribs. For sheer indulgence, savor Hainanese chicken rice with lashings of chili, ginger, and sweet soy and a glass of Sauternes – surely a match made in heaven. Whether you’re a wine lover or new to the subject, this book encourages you to have fun and experiment for there is no reason why you can’t enjoy wine with all your favorite Asian dishes.

Chinese Summary/中文概要： 当你外出就餐时，你时常会为寻找哪些最好的葡萄酒来匹配食物而摸不着头脑吗？想知道吃泰国食物时应该开启哪些葡萄酒吗？在《葡萄酒搭配亚洲食物》这本书里，葡萄酒工艺师和鉴赏家以及作家爱丁.苏恩（Edwin Soon）探索了搭配葡萄酒和亚洲食物的最重要的理论知识。他从柬埔寨，中国，印度，印度尼西亚，日本，朝鲜半岛，老挝，马来西亚，缅甸，菲律宾，新加坡，斯里兰卡，泰国和越南，以及来自自治区的市民，欧亚混血儿，Nyonya等菜肴中深受启发，发现了成百种食物和葡萄酒的最佳结合方案。与此同时，作者在书中的某一个特别章节重点描述了在某些特定场合下葡萄酒的搭配方案，例如亚洲的手抓食物聚会和烧烤，或者某些食物类型如印度的咖喱食品，素食者菜肴和海鲜食品。

试想一下，一瓶干硬浓烈的陈年莱茵白葡萄酒，加上配有生姜、酱油、和红辣椒或辣椒粉的清蒸河鱼；加利福尼亚津芬德尔葡萄酒搭配多汁的中国烤猪排。为了纯粹享受，用大量的红辣椒，生姜，和甜酱烹出的海南口味鸡米饭，和一杯白葡萄酒——一定是一种极致搭配。无论你是一名葡萄酒爱好者还是才接触这个话题的菜鸟，这本书都将鼓励你去体验和享受生活，告诉你一边品尝葡萄酒，一边享用你最喜欢的亚洲食物完全是行得通的。(XMM)

Awards/获奖情况：“细致的表述，认真的研究，生动的写作……我强烈地推荐这本书。”詹姆士韩丽德，《澳大利亚葡萄酒指南》的作者如此说道。

“上百万人将会感激这本书，因为它为更多人享受葡萄酒开创了新的篇章。它将文化和饮食用常识和经验结合起来了。”Jeremy Oliver,《澳大利亚葡萄酒年刊》的作者称赞道。

“您喜爱葡萄酒，您也喜爱亚洲食物。但是您一直为怎样把二者搭配起来而担忧。这本贴近读者的，原创且包装精美的读物将会向你展示方法。全力推荐！”Clive Coates MW，《勃艮第葡萄酒和Côte d’Or》

About the Author/作者介绍： 爱丁.苏恩（Edwin Soon）在澳大利亚，美国和法国地区采摘葡萄，制作葡萄酒，像一只地下室的耗子一样忙碌。作为一名训练有素的葡萄酒工艺师，他担当很多角色，有组织葡萄酒比赛并担任几家国际葡萄酒裁判陪审。爱丁也是葡萄酒教育学家和作家。他正在为《食欲》杂志做编辑，贡献葡萄酒知识。《新加坡外出时间》和《星》（马来西亚）的葡萄酒专栏作家。他在美国国家公共广播的《华丽的餐桌》节目上做过专题报道。爱丁写作了《法国的葡萄酒》，同时也参与了《葡萄酒配亚洲食物：舌尖上的边疆》的写作。

Edwin Soon has picked grapes, worked as a cellar rat, and made wine in Australia, USA, and France. An enologist by training, he juggles many roles, including organizing wine competitions and sitting on several international wine judging panels. Edwin is also a wine educator and wine writer. He is the contributing wine editor of Appetite magazine, a wine columnist for Time Out Singapore and The Star (Malaysia), and has been featured on National Public Radio’s The Splendid Table in America. Edwin is the author of The Wines of France and co-author of Wine with Asian Food: New Frontiers in Taste.

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