Taste Buds and Molecules: The Aromatic Path of Wine and Foods - Hardcover

Chartier, Francois

Hardcover

ISBN 10: 1118141849 ISBN 13: 9781118141847

Verlag: John Wiley & Sons Inc, 2012

Inhaltsangabe

Book by Chartier Francois

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Reseña del editor:

"If Catalan superchef Ferran Adria is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."--Globe and Mail This award-winning book, now available for the first time in English in the U.S., presents a cutting-edge approach to food and wine pairing. Sommelier Francois Chartier has spent the better part of two decades collaborating with top scientists and chefs to map out the aromatic molecules that give foods and wines their flavor. Armed with the results of his extensive research, Chartier has been able to identify why certain foods and wines work well together at a molecular level. In this book, he has gathered his findings into a simple set of principles that explain how to create ideal harmonies in food and wine pairings. This new approach to the art and science of food and wine pairing will be an invaluable resource for sommeliers, chefs, and wine enthusiasts, as well as a fascinating read for anyone who is interested in the principles of modernist or "molecular" cuisine. The Canadian edition of Taste Buds and Molecules was a 2011 IACP Award nominee, and the original French-language edition, Papilles et Molecules, was named the Best Cookbook in the World in the category of Innovation at the 2010 Paris World Cookbook Awards, and also won the 2010 Gourmand Award for Canada for Best Design. The book includes a foreword by Juli Soler and Ferran Adria of El Bulli, who worked closely with Chartier in planning the menus at their renowned restaurant.

Contraportada:

Taste Buds and Molecules

Winner, Best Cookbook in the World in the category of Innovation, 2009 Gourmand World Cookbook Awards

"The first stepinto a new world thatis now open wide in all its splendor to those who love gastronomy." ?Juli Solerand Ferran Adrià, elBulli restaurant

"If there were a Nobel Prize for gastronomy, François Chartier would be a deserving recipient. It took a large measure of genius, creativity, and audacity to [establish the relationship] between aromatic molecules in foods and wines."?Martin Loignon, PhD in molecular biology

"François Chartier went beyond mere pondering and into some serious research. He might just have the keys to creating great wine and food matches more consistently." ?Harvey Steiman, Wine Spectator

"An essential work for all those who lovewine and the pleasures of the table in general."?Dr. Richard Béliveau, author of Cooking with Foods That Fight Cancer

Über diese Auflage

• Verlag: John Wiley & Sons Inc
• Erscheinungsdatum: 2012
• ISBN 10: 1118141849
• ISBN 13: 9781118141847
• Einband: Tapa dura
• Anzahl der Seiten: 240