A few years ago you really struggled to find a book on food and wine matching (If I can modestly recall, I wrote a couple of them!). Recently though a number have been published, particularly in the States, reflecting the interest in the subject and I'm occasionally asked which I would recommend.
You’d think, wouldn’t you, that most chefs would be pretty good at food and wine matching, not least French chefs. Well, you’d be wrong! I’m constantly shocked by the number of chefs who haven’t the faintest idea what wine goes best with their recipes or indeed, who drink wine at all. (Some of them possibly because they’ve, er hem, enjoyed it a bit too much in the past . . . )