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

chartier 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.

Order the book
Food 2.0 LAB in association with Amazon

Bookmarquez le permalien.

FOOD 2.0 LAB : Articles récents

Les commentaires sont clos.

Végétarisme : entre bonheur et “dissonance cognitive”

L’art de “manger seul” (2/2) : eenmaal et mindful eating

Permis de végétaliser (2) : de la ville verte à la ville vivrière

Se battre contre le Roundup : les pétitions en ligne sont-elles la bonne idée ?

A l’impossible, nul n’est tenu !

Zone de guerre et vie sur Mars : imprimante alimentaire 3D et survie en espace hostile

Un poisson peut en cacher un autre !

Plutôt crus ou cuits, vos tardigrades ?

Figures du Chef Cuisinier : l’éventail des possibles

Food pairing (1/3): la “science” des associations d’ingrédients dans une recette