216 pages, 8.7 × 8.73 × 0.88 in
September 28, 2010
McClelland & Stewart
The following ISBNs are associated with this title:
ISBN - 10: 0771022530
ISBN - 13: 9780771022531
Read from the Book
The Culinary RevolutionUnleashed 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, enhance the olfactory pleasures of the
Table of Contents
Foreword by Juli Soler and Ferran Adrià, elBulli restaurantForeword by Dr. Richard BéliveauAcknowledgmentsAuthor Introduction INTRODUCTORY CHAPTERSThe Culinary RevolutionUnleashed by the principles of food harmony and molecular sommellerieFood Harmony and Molecular SommellerieThe genesis of a new harmonious science balancing cuisine, wine, and wine and food pairingselBulliA trip into the universe of the “Best Restaurant in the World”Aromas and FlavorsThe fundamental importance of aromas in identifying and appreciating the taste of foods, wines, and beverages CHAPTERS ON FOOD AND WINE PAIRINGMint and Sauvignon BlancAn open door into the world of anise-flavored foods and winesSotolonThe molecular chain linking vin jaune, curry, maple syrup, Sauternes, etc.Fino and OlorosoA veil of aromas with sherry winesOak and BarrelsOak: The maestro of aromas and flavor enhancementBeefFrom the stockyard to the ovenGewürztraminer/Ginger/Lychee/ScheurebeMolecular family historiesPineapple and StrawberriesA strange overlapping destinyClovesThe spice of the barrelRosemaryA Southerner… with an Alsatian profile!SaffronThe Queen of SpicesGingerA seducer with a great power of attractionMaple SyrupThe aromatic sap stamped with a Quebec identityQuebecois and Classic European CheesesTracking down their aromasCinnamonA hot and sensual spiceCapsaicinThe “fiery” molecule in chili peppersA Taste of ColdApples and other foods with refreshing flavorsExperiments in Food Harmony and Molecular SommellerieA mole
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.
"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."
— Globe and Mail