DISCLOSURE:
When you click on links to various merchants on this site and make a purchase, this can result in this site earning a commission at no extra cost to you. Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, Amazon and Alibris.
×
The link of the search results:
Please copy and share (some browsers may have copied to Clipboard)
Wiley & Sons, Incorporated, John, Date: 2007. Paperback. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed. 2007. Wiley & Sons, Incorporated, John ISBN 0471794074 9780471794073 [US]
Wiley, Date: 2007-03-05. Paperback. Good. Textbook, May Have Highlights, Notes and/or Underlining, BOOK ONLYNO ACCESS CODE, NO CD, Ships with Emailed Tracking 2007. Wiley ISBN 0471794074 9780471794073 [US]
Paperback / softback. New. Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc. ISBN 0471794074 9780471794073 [GB]
ISBN10: 0471794074, ISBN13: 9780471794073, [publisher: John Wiley & Sons] Softcover Dr. Robert Harrington is currently an associate professor at the School of Hospitality and Tourism Management at the University of Guelph. He recently transferred from Nicholls State University in May, 2005 where he served as Dean and Professor of Chef John. [Greven, Germany] [Publication Year: 2007]
ISBN10: 0471794074, ISBN13: 9780471794073, [publisher: John Wiley and Sons Ltd] Softcover First Edition Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc. Num Pages: 336 pages. BIC Classification: WBXD1. Category: (P) Professional & Vocational. Dimension: 275 x 217 x 19. Weight in Grams: 772. . 2007. 1st Edition. Paperback. . . . . [Galway, GY, Ireland] [Publication Year: 2007]
ISBN10: 0471794074, ISBN13: 9780471794073, [publisher: John Wiley & Sons] Softcover Dr. Robert Harrington is currently an associate professor at the School of Hospitality and Tourism Management at the University of Guelph. He recently transferred from Nicholls State University in May, 2005 where he served as Dean and Professor of Chef John. [Greven, Germany] [Publication Year: 2007]
John Wiley & Sons Inc, Date: 2007. Paperback. New. 1st edition. 336 pages. 10.75x8.75x0.75 inches. 2007. John Wiley & Sons Inc ISBN 0471794074 9780471794073 [GB]
Wiley 2007 Trade paperback New Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc. Num Pages: 336 pages. BIC Classification: WBXD1. Category: (P) Professional & Vocational. Dimension: 275 x 217 x 19. Weight in Grams: 772. 2007. 1st Edition. Paperback.....We ship daily from our Bookshop.
ISBN10: 0471794074, ISBN13: 9780471794073, [publisher: John Wiley and Sons Ltd] Softcover Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc. Num Pages: 336 pages. BIC Classification: WBXD1. Category: (P) Professional & Vocational. Dimension: 275 x 217 x 19. Weight in Grams: 772. . 2007. 1st Edition. Paperback. . . . . Books ship from the US and Ireland. [Olney, MD, U.S.A.] [Publication Year: 2007]
ISBN10: 0471794074, ISBN13: 9780471794073, [publisher: John Wiley & Sons Inc, New York] Softcover First Edition Paperback. Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc.), palate mapping (acid, sweet, sour, bitter, and tannin), basic food characteristics and anchors of each (sweet, sour, bitter, saltiness, fattiness, body, etc). It presents how these characteristics contrast and complement each other. By helping culinary professionals develop the skills necessary to identifying the key elements in food or wine that will directly impact its matching based on contrast or similarities, they will then be able to predict excellent food and wine pairings. Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. [Stevenage, United Kingdom] [Publication Year: 2007]
ISBN10: 0471794074, ISBN13: 9780471794073, [publisher: John Wiley & Sons Inc, New York] Softcover First Edition Paperback. Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc.), palate mapping (acid, sweet, sour, bitter, and tannin), basic food characteristics and anchors of each (sweet, sour, bitter, saltiness, fattiness, body, etc). It presents how these characteristics contrast and complement each other. By helping culinary professionals develop the skills necessary to identifying the key elements in food or wine that will directly impact its matching based on contrast or similarities, they will then be able to predict excellent food and wine pairings. Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. [Wilmington, DE, U.S.A.] [Publication Year: 2007]
ISBN10: 0471794074, ISBN13: 9780471794073, [publisher: John Wiley & Sons Inc, New York] Softcover First Edition Paperback. Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc.), palate mapping (acid, sweet, sour, bitter, and tannin), basic food characteristics and anchors of each (sweet, sour, bitter, saltiness, fattiness, body, etc). It presents how these characteristics contrast and complement each other. By helping culinary professionals develop the skills necessary to identifying the key elements in food or wine that will directly impact its matching based on contrast or similarities, they will then be able to predict excellent food and wine pairings. Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. [Truganina, VIC, Australia] [Publication Year: 2007]
DISCLOSURE: When you use one of our links to make a purchase, we may earn a commission at no extra cost to you. As an Amazon Associate, AddALL earn commission from qualifying Amazon purchases.
