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

Chartier, Francois

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ISBN 10: 1118141849 / ISBN 13: 9781118141847
Verlag: Houghton Mifflin Harcourt, 2012
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Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: "Anyone who cares about wine-and-food matching must study this book. It's ingenious."- Harvey Steiman, Wine Spectator "Young, passionate, and a rare talent, Chartier is among the two or three most articulate and intellectual thinkers I have met. His breakthrough book has been translated from his native French, and is finally available in English. TASTE BUDS and MOLECULES is not your average wine book. Chartier essentially does what Ferran Adri at elBulli did with food. deconstruct[s] it and challenge[s] his readers to open their minds and consider the possibilities of a journey through aromas, flavors, textures and the fascinating yin and yang of it all. This is a magical mystery tour through the human sense of taste and smell. highly recommended."- Robert Parker, The Wine Advocate "If Catalan superchef Ferran Adria is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."-The Globe and Mail "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 Adria, elBulli restaurant "If there were a Nobel Prize for gastronomy, Franois Chartier would be a deserving recipient This book will give both the neophyte cook and the most experienced chef the confidence necessary to transgress culinary traditions and forge new paths by trying out wine and food pairings that seem unlikely at first glance."-Martin Loignon, PhD, molecular biologist, Montreal "Franois Chartier is on the cutting edge of flavor exploration. If you're in the industry and you don't know his name yet, you will, and you likely won't forget it. An acclaimed sommelier, cook, flavor detective, and best-selling author, Chartier has instigated the new aromatic discipline 'molecular food harmonies and sommellerie.' And he's sharing it all, one incredible, palate-opening, mind-blowing explanation at a time."-StarChefs "I'm reading a new book, Tastebuds and Molecules: The Art and Science of Food, Wine, and Flavor by Franois Chartier, an extraordinary high-wire wine-and-food pairing equivalent of molecular gastronomy. Not surprisingly, the book is endorsed by Ferran Adri and Juli Soler of El Bulli, with whom Mr. Chartier, a French-Canadian wine and food writer, worked closely for several seasons at their restaurant. Without offering too much detail, Tastebuds and Molecules goes astoundingly deep into the science of flavors, offering advanced techniques for matching foods and wines."- Eric Asimov, the New York Times "The most powerful, and even empowering, elements of the book are the charts that link a main flavor with all of the culinary components and wines with which it shares a common molecular makeup. Taste Buds and Molecules is a must-have for oenophiles-turned-cook or cooks looking to pair wines with more confidence."- Drink Me magazine "The most powerful, and even empowering, elements of the book are the charts that link a main flavor with all of the culinary components and wines with which it shares a common molecular makeup. Taste Buds and Molecules is a must-have for oenophiles-turned-cook or cooks looking to pair wines with more confidence." - Drink Me magazine. Buchnummer des Verkäufers ABE_book_new_1118141849

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"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.

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Bibliografische Details

Titel: Taste Buds and Molecules: The Art and ...

Verlag: Houghton Mifflin Harcourt

Erscheinungsdatum: 2012

Einband: Hardcover

Zustand: New

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