When it comes to Asian food, especially Japanese, too many wine lovers give up and order tea, beer, sake or some wild vodka-infused "martini." That's because conventional wisdom has it that wine and Asian foods don't get along. Well, break out the Champagne--they can and do, especially the bubbly.

Ably dispelling that misguided notion is "Japanese Dishes for Wine Lovers" (Kodansha America, $25), by Machiko Chiba, an author and teacher based in New York, with wine pairings from J.K. Whelehan, a Tokyo-based wine authority. This is more than just a cookbook, despite the extensive collection of recipes. It offers an unique and in-depth glimpse into how a professional works wine and food together to create the perfect match.