Taste Buds and Molecules: The Art and Science of Food with Wine
Hardback. Near new condition. 2010
Not a cookbook as such but does contain some recipes.
This award-winning book, available presents a cutting-edge approach to food and wine pairing. Sommelier Francois Chartier “Créateur d’harmonies” 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.