Taste Buds And Molecules: The Art and Science of Food With Wine

by Francois Chartier

McClelland & Stewart | September 28, 2010 | Hardcover

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What''s the secret relationship between the strawberry and the pineapple? Between mint and Sauvignon Blanc? Thyme and lamb? Rosemary and Riesling?

In Taste Buds and Molecules, sommelier François Chartier, who has dedicated over twenty years of passionate research to the molecular relationships between wines and foods, reveals the fascinating answers to these questions and more. With an infectious enthusiasm, Chartier presents a revolutionary way of looking at food and wine, showing how to create perfect harmony between the two by pairing complementary (and often surprising) ingredients. The pages of this richly illustrated practical guide are brimming with photos, sketches, recipes from great chefs, and tips for creating everything from simple daily meals to tantalizing holiday feasts.

Wine amateurs and connoisseurs, budding cooks and professional chefs, and anyone who simply loves the pleasures of eating and drinking will be captivated and charmed by this journey into the hidden world of flavours.

Format: Hardcover

Dimensions: 216 Pages, 8.66 × 8.66 × 0.79 in

Published: September 28, 2010

Publisher: McClelland & Stewart

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0771022530

ISBN - 13: 9780771022531

Found in: Beverages

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Taste Buds And Molecules: The Art and Science of Food With Wine

Taste Buds And Molecules: The Art and Science of Food With Wine

by Francois Chartier

Format: Hardcover

Dimensions: 216 Pages, 8.66 × 8.66 × 0.79 in

Published: September 28, 2010

Publisher: McClelland & Stewart

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0771022530

ISBN - 13: 9780771022531

Read from the Book

The Culinary Revolution Unleashed by the principles of food harmony and molecular sommellerie   By Martin Loignon, Ph.D., molecular biologist, Montreal.     Throughout our existence, humankind has created and modernized musical instruments and mastered the tones and sounds that they produce. In their respective heydays, Vivaldi, Mozart, Tchaikovsky, and Gershwin knew how to take advantage of these innovations and succeeded in integrating new sounds into their oeuvres. Swept up by creativity, enlightened by profound knowledge of composition, in collaboration with violin makers, artisans, and musicians, they constructed scores that guaranteed the timelessness of their works. The greatest conductors are those who have mastered every note of their scores, and who direct their musicians to vary the music’s intensity at specified moments to create a memorable musical experience for their audience.   Scores and notes are to music as foods, wines, and aromatic molecules are to gastronomy. Their power to unleash sensory pleasures essentially depends on the chef’s orchestration. In much the same way, chefs and composers harmonize scores that effectively consist of ingredients. When painstakingly assembled, properly heated, and expertly enhanced, these ingredients will arouse pleasures stemming from their aromas and textures, all the while awakening sensory memories. A knowledgeable sommelier, master of his art, will, by precisely pairing wines and foods,
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Table of Contents

Foreword by Juli Soler and Ferran Adrià, elBulli restaurant Foreword by Dr. Richard Béliveau Acknowledgments Author Introduction   INTRODUCTORY CHAPTERS The Culinary Revolution Unleashed by the principles of food harmony and molecular sommellerie Food Harmony and Molecular Sommellerie The genesis of a new harmonious science balancing cuisine, wine, and wine and food pairings elBulli A trip into the universe of the “Best Restaurant in the World” Aromas and Flavors The fundamental importance of aromas in identifying and appreciating the taste of foods, wines, and beverages   CHAPTERS ON FOOD AND WINE PAIRING Mint and Sauvignon Blanc An open door into the world of anise-flavored foods and wines Sotolon The molecular chain linking vin jaune, curry, maple syrup, Sauternes, etc. Fino and Oloroso A veil of aromas with sherry wines Oak and Barrels Oak: The maestro of aromas and flavor enhancement Beef From the stockyard to the oven Gewürztraminer/Ginger/Lychee/Scheurebe Molecular family histories Pineapple and Strawberries A strange overlapping destiny Cloves The spice of the barrel Rosemary A Southerner… with an Alsatian profile! Saffron The Queen of Spices Ginger A seducer with a great power of attraction Maple Syrup The aromatic sap stamped with a Quebec identity Quebecois and Classic European Cheeses Tracking down their aromas Cinnamon A hot and sensual spice Capsaicin The “fiery” molecule in chili peppers A Taste of Col
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From the Publisher

What''s the secret relationship between the strawberry and the pineapple? Between mint and Sauvignon Blanc? Thyme and lamb? Rosemary and Riesling?

In Taste Buds and Molecules, sommelier François Chartier, who has dedicated over twenty years of passionate research to the molecular relationships between wines and foods, reveals the fascinating answers to these questions and more. With an infectious enthusiasm, Chartier presents a revolutionary way of looking at food and wine, showing how to create perfect harmony between the two by pairing complementary (and often surprising) ingredients. The pages of this richly illustrated practical guide are brimming with photos, sketches, recipes from great chefs, and tips for creating everything from simple daily meals to tantalizing holiday feasts.

Wine amateurs and connoisseurs, budding cooks and professional chefs, and anyone who simply loves the pleasures of eating and drinking will be captivated and charmed by this journey into the hidden world of flavours.

About the Author

FRANÇOIS CHARTIER is the only Canadian to be honoured with the prestigious Grand Prix Sopexa International as the world''s best sommelier in French wines and spirits. He is the author of the bestselling À table avec François Chartier and publishes the annual guide La Sélection Chartier (in its 14th edition). He is currently conducting research on molecular harmonies and wine stewardship, a discipline that he originated. His pioneering work has led to collaborations with some of the world''s greatest chefs, including the celebrated Ferran Adrià. In 2008, he recieved l''Ordre national du Québec, the highest distinction granted by the Quebec government.

Editorial Reviews

"An essential work for all those who love wine and the pleasures of the table in general."
- Dr. Richard Béliveau, bestselling author of Foods that Fight Cancer

"Let yourself be swept up by this magnificent book. . . . [This is] the first step into a new world that is now open wide in all its splendour to those who love gastronomy."
- Juli Soler and Ferran Adrià, elBulli restaurant

"If Catalan superchef Ferran Adrià is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."
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