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

September 28, 2010|
Taste Buds And Molecules: The Art and Science of Food With Wine by Francois Chartier
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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.
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, w...
Title:Taste Buds And Molecules: The Art and Science of Food With WineFormat:HardcoverProduct dimensions:216 pages, 8.7 X 8.73 X 0.88 inShipping dimensions:216 pages, 8.7 X 8.73 X 0.88 inPublished:September 28, 2010Publisher:McClelland & StewartLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0771022530

ISBN - 13:9780771022531

Appropriate for ages: All ages

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