How to Love Wine: A Memoir and Manifesto

Eric Asimov, the acclaimed chief wine critic for the New York Times, has written a beautiful and thought-provoking combination memoir and manifesto, How to Love Wine.
With charm, wit, and intelligence, Asimov tells how he went from writing beer reviews for his high school newspaper on Long Island to the most coveted job in the industry. He evaluates the current wine culture, discussing trends both interesting and alarming, and celebrates the extraordinary pleasures of wine while, at the same time, questioning the conventional wisdom about wine.
Whether you’re a connoisseur or a novice, already love wine or want to know it better, How to Love Wine: A Memoir and Manifesto is the book for you.

Asimov, Eric

Reference

William Morrow

William Morrow Paperbacks

2001 Directory Of Privately Owned Hospitals

Travel

Food, Lodging & Transportation

FEDERATION OF AMERICAN HOSPITALS

With this completely updated 4th edition of his definitive guide, New York Times food critic Eric Asimov proves time and again that when it comes to dining out in New York, the best isn't necessarily the most expensive. 
 Appearing every Friday in the New York Times , Eric Asimov's "$25 and Under" column is a beacon, guiding financially challenged gastronomes to the very best the Big Apple has to offer. With this book, Asimov fills a void, providing in one volume 150 answers to the timeless question posed of New Yorkers and New York visitors alike: "Do you know a good place for dinner that's not too expensive?" 
 New features include the best steaks, Chinese, French, sushi, pizza and delivery food; eating cheaply in the fanciest restaurants; and the best food in each neighorhood. From the ubiquitous to the uncommon, Eric Asimov shows the way and has all the answers. $25 and Under 1998 includes tips, advice and strategies not found in any other New York restaurant guide.

$25 and Under 1998: Your Guide to the Best Inexpensive Restaurants in New York

Harper Paperbacks

INDIEFAB Book of the Year Awards -- 2014 GOLD Winner for Cooking 100 wines paired with more than 100 dishes, from two of the most respected experts in the business. Pairing wine and food can bring out the best qualities in each. But how do you hit upon the right combination? And is there just one? Do you fall back on the old rules or decide by cuisine or season? The choices can be perplexing, and fashions are constantly changing. Eric Asimov and Florence Fabricant have spent much of their careers enjoying this most delicious dilemma and now give readers the tools they need to play the game of wine and food to their own tastes. In this book, they sum up some of their most useful findings. Instead of a rigid system, Wine with Food offers guiding information to instill confidence so you can make your own choices. The goal is to break the mold of traditional pairing models and open up new possibilities. Asimov focuses on wines of distinction and highlights certain producers to look for. Fabricant offers dishes covering every course and drawing from diverse global influences-Clams with Chorizo, Autumn Panzanella, Duck Fried Rice, Coq au Vin Blanc, Short Ribs with Squash and Shiitakes. Sidebars explore issues related to the entire experience at the table-such as combining sweet with savory, the right kind of glass, and decanting. Wine with Food is both an inspiring collection of recipes and a concise guide to wine.

Wine With Food: Pairing Notes and Recipes from the New York Times

Cookbooks, Food & Wine

Fabricant, Florence

Beverages & Wine

Rizzoli

The 2002 edition of the most authoritative guide to NYC restaurants. Reviews by the city's most respected food writers, with many features not found in any other restaurant guide:*The Times' original Star rating system*Recommended, Most-popular, and Chef's Favorite dishes *Best restaurants and best inexpensive choices in each neighborhood*Special essays by Times feature writers William Grimes, Eric Asimov, and Frank Prial

The New York Times Guide to New York City Restaurants 2002

Reichl, Ruth

Grimes, William

New York Times Guides

New York Times Books

Now in a more portable edition, the fourth annually revised edition of The New York Times Guide to Restaurants in New York City features reviews of more than 1,000 dining establishments by the respected Times restaurant reviewers William Grimes and Eric Asimov. 
* New arrivals to the vastly changed restaurant scene * The latest ratings under The Times's star rating system * Reports on what's trendy and what's truly innovative and excellent * Thoroughly cross-referenced with lists of establishments by neighborhood, price and cuisine * Listings at every price level to provide the widest possible choice where to go and what to eat * Special essays on the authors' personal favorites, best ethnic restaurants, and hidden finds in Brooklyn and Queens
Unlike other restaurant guides, every review highlights the best dishes to order, describes the restaurant's ambience, and includes the complete price range for each course on the menu.

The New York Times Guide to New York City Restaurants 2003

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Books by Asimov, Eric