286 Chapter 12 Wine and Cheese: A Natural Affinity?
NOTES
- Laura Werlin,The New American Cheese(New York:
Stewart, Tabori, and Chang, 2000). - M. King and M. Cliff, ‘‘Evaluation of Ideal Wine and
Cheese Pairs Using a Deviation-from-Ideal Scale with
Food and Wine Experts,’’Journal of Food Quality 28
(2005): 245–56. - R. J. Harrington and R. Hammond, ‘‘Direct Effects
of Wine and Food Elements on Perceived Level of
Match,’’Journal of Foodservice Business Research(2006),
in press. - P. Lambert, ‘‘Pairing Cheese and Wine,’’ http://
http://www.mozzco.com/winey.html (accessed February 16,
2006). - Werlin,The New American Cheese.
- Andrea Immer,Great Tastes Made Simple: Extraordi-
nary Food and Wine Pairing for Every Palate(New
York: Broadway Books, 2002).
7. M. Bennion and B. Scheule,Introductory Foods,12th
ed. (Upper Saddle River, NJ: Pearson–Prentice Hall,
2004); J. W. Chesser.The Art and Science of Culinary
Preparation(St. Augustine, FL: Educational Institute
of the American Culinary Federation, 1992); Immer,
Great Tastes Made Simple;S. R. Labensky and A. M.
Hause,On Cooking,3rd ed. (Upper Saddle River, NJ:
Prentice Hall, 2003); Culinary Institute of America,
The Professional Chef,7th ed. (New York: John Wiley
and Sons, 2002).
8. Labensky and Hause,On Cooking.
9. J.-B. Nadeau and J. Barlow,What Makes the French So
French: Sixty Million Frenchmen Can’t Be Wrong(Lon-
don: Robson Books, 2005). - Bennion and Scheule,Introductory Foods.