A Matter of Taste and over one million other books are available for Amazon Kindle. Learn more
CDN$ 21.91
  • List Price: CDN$ 34.95
  • You Save: CDN$ 13.04 (37%)
FREE Shipping on orders over CDN$ 25.
Only 1 left in stock (more on the way).
Ships from and sold by Amazon.ca.
Gift-wrap available.
Quantity:1
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

A Matter Of Taste Paperback – Aug 24 2006


See all 4 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle Edition
"Please retry"
Paperback
"Please retry"
CDN$ 21.91
CDN$ 21.90 CDN$ 1.82

Best Canadian Books of 2014
Margaret Atwood's stunning new collection of stories, Stone Mattress, is our #1 Canadian pick for 2014. See all

Frequently Bought Together

A Matter Of Taste + The Flavour Principle
Price For Both: CDN$ 46.99


Customers Who Bought This Item Also Bought



Product Details

  • Paperback: 368 pages
  • Publisher: HarperCollins Publishers Ltd; 1 edition (Aug. 24 2006)
  • Language: English
  • ISBN-10: 0006384846
  • ISBN-13: 978-0006384847
  • Product Dimensions: 22.2 x 2.7 x 26.2 cm
  • Shipping Weight: 1.9 Kg
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: #327,789 in Books (See Top 100 in Books)

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

4.3 out of 5 stars
5 star
1
4 star
2
3 star
0
2 star
0
1 star
0
See all 3 customer reviews
Share your thoughts with other customers

Most helpful customer reviews

4 of 4 people found the following review helpful By Mike Parkes on Jan. 20 2006
Format: Hardcover
What distinguishes this cookbook from the hundreds of others on the market? At least four unique factors:
• The attempt to match every recipe with an appropriate beverage (usually wine, but many other spirits as well – no beer), with an explanation of why the food and drink go well together. The authors don’t recommend specific wine brands or years, but rather grapes and regions.
• The grouping of recipes (usually 4-6) into full dinner menus with interesting themes (e.g. Burns Night dinner, Ski Chalet dinner, alternative Thanksgiving).
• A seasonal approach, whereby each menu is designed for one of the four seasons, through the choice of seasonal ingredients and also through the feel of the food and drink (e.g. warm, hearty fare and strong liquor in the winter; fish and white wines in the summer)
•Histories of alcoholic drinks. Sprinkled throughout the text are informative mini-essays on various spirits and liqueurs, as well as aspects of wines (botrytis, terroir, etc.)
Being a wine novice with an undistinguished palate, I don’t consider myself qualified to judge how well the book succeeds in its primary goal of food & drink matching. I can say that the food tastes great – every dish we have made (cod with romesco sauce, chicken & fig casserole, and many more) has been delicious.
The grouping of recipes into full dinner menus has strengths and weaknesses. It is a lot of fun to read and visualize serving one of these menus, but it is a little too labour-intensive for everyday cooking. We have usually ended up picking and choosing one or two of the individual recipes, instead of the full menu.
Read more ›
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
3 of 3 people found the following review helpful By drrjackson on Jan. 10 2005
Format: Hardcover
I recently got this book as a gift, and I was utterly delighted by its contents. It is a departure from Lucy Waverman's earlier books, in its particular attention to more formal occasions rather than weekday meals, and thus filled a much needed niche in my cookbook collection.
Ms. Waverman has carefully created seasonal menus, some more general, others appropriate to particular occasions (Thanksgiving, Burns Night, Christmas, New Years, Passover, etc.), and James Chatto has paired these menus with wine suggestions. Dispersed throughout the book are informative discussions of particular aspects of matching food and drinks; decanting, sherry, or brining a turkey, etc.
When having company, it's nice to know that someone has done the worrying about wine and appetizers for you, and you can feel entirely safe in the steady hands of Waverman & Chatto. The food, while up-to-date, is not glaringly trendy (i.e. lemongrass and cilantro in everything) or dull (full flavoured, yes, but concussive, no). The wine suggestions are not unreasonable either; Chatto does not call for a specific vintner or vintage, but takes a more universal approach (he calls for a valipolicella classico, for instance, rather than a Masi Valpolicella classico, thus departing from the pattern of his Food & Wine recommendations).
The food is delicious, and the bits of information and history surrounding it make this a wonderful book to read as well as cook from; the photography decadent; the writing is the closest thing to Nigella Lawson's sumptuous prose we have in the Canadian market.
The onion tarts and the roast beef in a mustard-rosemary rub are my favourites so far - and the accompanying gravy is divine.
Read more ›
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
By Lyn P on Aug. 17 2014
Format: Paperback
I could throw all my other cookbooks away and work only from this one!
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.

Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 1 review
Delicious and tasteful Jan. 10 2005
By drrjackson - Published on Amazon.com
Format: Hardcover
I recently got this book as a gift, and I was utterly delighted by its contents. It is a departure from Lucy Waverman's earlier books, in its particular attention to more formal occasions rather than weekday meals, and thus filled a much needed niche in my cookbook collection.
Ms. Waverman has carefully created seasonal menus, some more general, others appropriate to particular occasions (Thanksgiving, Burns Night, Christmas, New Years, Passover, etc.), and James Chatto has paired these menus with wine suggestions. Dispersed throughout the book are informative discussions of particular aspects of matching food and drinks; decanting, sherry, or brining a turkey, etc.
When having company, it's nice to know that someone has done the worrying about wine and appetizers for you, and you can feel entirely safe in the steady hands of Waverman & Chatto. The food, while up-to-date, is not glaringly trendy (i.e. lemongrass and cilantro in everything) or dull (full flavoured, yes, but concussive, no). The wine suggestions are not unreasonable either; Chatto does not call for a specific vintner or vintage, but takes a more universal approach (he calls for a valipolicella classico, for instance, rather than a Masi Valpolicella classico, thus departing from the pattern of his Food & Wine recommendations).
The food is delicious, and the bits of information and history surrounding it make this a wonderful book to read as well as cook from; the photography decadent; the writing is the closest thing to Nigella Lawson's sumptuous prose we have in the Canadian market.
The onion tarts and the roast beef in a mustard-rosemary rub are my favourites so far - and the accompanying gravy is divine.
I have not given the book four stars only because it doesn't attain the diverse utility of a compendium like the Joy of Cooking. If, you desire a more basic cookbook, I'd direct you to Lucy's other books, or a Rachael Ray publication. Also, this book isn't really suitable for vegetarians.


Feedback