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|All Authors / Contributors:||
|Description:||223 pages : color illustrations ; 22 cm|
|Contents:||Introductory chapters : The culinary revolution ; Food harmony and molecular sommellerie ; elBulli ; Aromas and flavors --
Chapters on food and wine pairing : Mint and Sauvignon Blanc ; Sotolon ; Fino and Oloroso ; Oak and barrels ; Beef ; Gewurztraminer/ginger/Lychee/Scheurebe ; Pineapple and strawberries ; Cloves ; Rosemary ; Saffron ; Ginger ; Maple syrup ; Quebecois and classic European cheeses ; Cinnamon ; Capsaicin ; A taste of cold ; Experiments in food harmony and molecular sommellerie.
|Other Titles:||Papilles et molécules.|
|Responsibility:||François Chartier ; translated by Levi Reiss.|
"This book presents a completely new way of looking at the world of wine, devised by award-winning sommelier Francois Chartier. Chartier has dedicated over twenty years of passionate research to the molecular relationships between wines and foods. This is the first book to present his findings, and approaches the subject of food-and-wine pairing from a molecular level. By looking at the flavor compounds inherent in some of our favorite foods and wines, Chartier has identified the keys to successfully pairing the ideal foods and wines together. His groundbreaking work on this subject has led to collaborations with some of the world's greatest chefs, including celebrated chef Ferran Adria of El Bulli in Spain, who has contributed a foreword to this book"--