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Taste buds and molecules : the art and science of food, wine, and flavor

Auteur : François Chartier
Éditeur : Hoboken, N.J. : Wiley, 2012.
Édition/format :   Print book : AnglaisVoir toutes les éditions et tous les formats
Base de données :WorldCat
Résumé :
""If Catalan superchef Ferran Adria is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."--Globe and MailThis 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
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Détails

Format : Livre
Tous les auteurs / collaborateurs : François Chartier
ISBN : 9781118141847 1118141849
Numéro OCLC : 748286866
Description : 223 pages : color illustrations ; 22 cm
Contenu : 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.
Autres titres : Papilles et molécules.
Responsabilité : François Chartier ; translated by Levi Reiss.
Plus d’informations :

Résumé :

""If Catalan superchef Ferran Adria is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."--Globe and MailThis 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. 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"--

"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"--

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