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

October 25, 2011|
Taste Buds and Molecules: The Art and Science of Food and 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.

Title:Taste Buds and Molecules: The Art and Science of Food and Wine
Format:Kobo ebook
Published:October 25, 2011
Publisher:McClelland & Stewart
Language:English
Appropriate for ages:All ages
ISBN - 13:9780771023125

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