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.

Bulletproof Coffee : comment mettre du beurre dans son café

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

“Emoji Burger” : fromage et esthétique des émotions !

L’exposition « Impression 3 D » à la rencontre des nouvelles pratiques culinaires

La course aux “saveurs”

Réalimenter Masséna : l’invitation gourmande et créative, derniers jours !

Manger ! au Forum des images (Paris), du 2 mars au 4 avril 2016

A l’impossible, nul n’est tenu !

Scandaleux bacon : cachez ce sein que je ne saurais voir !

Le Sandwich et le Sushi