跳到内容
Taste buds and molecules : the art and science of food, wine, and flavor 预览资料
关闭预览资料
正在查...

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

著者: François Chartier
出版商: Hoboken, N.J. : Wiley, 2012.
版本/格式:   Print book : 英语查看所有的版本和格式
数据库:WorldCat
提要:
""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
评估:

(尚未评估) 0 附有评论 - 争取成为第一个。

主题
更多类似这样的

 

在图书馆查找

&AllPage.SpinnerRetrieving; 正在查找有这资料的图书馆...

详细书目

文件类型:
所有的著者/提供者: François Chartier
ISBN: 9781118141847 1118141849
OCLC号码: 748286866
描述: 223 pages : color illustrations ; 22 cm
内容: 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.
其他题名: Papilles et molécules.
责任: François Chartier ; translated by Levi Reiss.
更多信息:

摘要:

""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"--

评论

用户提供的评论
正在获取GoodReads评论...
正在检索DOGObooks的评论

标签

争取是第一个!

相似资料

相关主题:(5)

这资料的用户列表 (1)

确认申请

你可能已经申请过这份资料。如果还是想申请,请选确认。

链接数据


Primary Entity

<http://www.worldcat.org/oclc/748286866> # Taste buds and molecules : the art and science of food, wine, and flavor
    a schema:Book, schema:CreativeWork ;
    bgn:translationOfWork <http://www.worldcat.org/title/-/oclc/748286866#CreativeWork/unidentifiedOriginalWork> ; # Papilles et molécules.
    library:oclcnum "748286866" ;
    library:placeOfPublication <http://experiment.worldcat.org/entity/work/data/1673335027#Place/hoboken_n_j> ; # Hoboken, N.J.
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/nju> ;
    schema:about <http://id.loc.gov/authorities/subjects/sh2004000299> ; # Wine--Flavor and odor
    schema:about <http://experiment.worldcat.org/entity/work/data/1673335027#Topic/cooking_beverages_wine_&_spirits> ; # COOKING--Beverages--Wine & Spirits
    schema:about <http://id.worldcat.org/fast/1754930> ; # Cooking (Wine)
    schema:about <http://experiment.worldcat.org/entity/work/data/1673335027#Topic/vin> ; # Vin
    schema:about <http://id.worldcat.org/fast/1200937> ; # Wine--Flavor and odor
    schema:about <http://dewey.info/class/641.622/e23/> ;
    schema:about <http://id.worldcat.org/fast/1175990> ; # Wine service
    schema:bookFormat bgn:PrintBook ;
    schema:creator <http://experiment.worldcat.org/entity/work/data/1673335027#Person/chartier_francois> ; # François Chartier
    schema:datePublished "2012" ;
    schema:description "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."@en ;
    schema:description ""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"--"@en ;
    schema:description """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"--"@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/1673335027> ; # Papilles et molécules.
    schema:image <http://catalogimages.wiley.com/images/db/jimages/9781118141847.jpg> ;
    schema:inLanguage "en" ;
    schema:name "Taste buds and molecules : the art and science of food, wine, and flavor"@en ;
    schema:productID "748286866" ;
    schema:publication <http://www.worldcat.org/title/-/oclc/748286866#PublicationEvent/hoboken_n_j_wiley_2012> ;
    schema:publisher <http://experiment.worldcat.org/entity/work/data/1673335027#Agent/wiley> ; # Wiley
    schema:workExample <http://worldcat.org/isbn/9781118141847> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/748286866> ;
    .


Related Entities

<http://experiment.worldcat.org/entity/work/data/1673335027#Person/chartier_francois> # François Chartier
    a schema:Person ;
    schema:familyName "Chartier" ;
    schema:givenName "François" ;
    schema:name "François Chartier" ;
    .

<http://experiment.worldcat.org/entity/work/data/1673335027#Place/hoboken_n_j> # Hoboken, N.J.
    a schema:Place ;
    schema:name "Hoboken, N.J." ;
    .

<http://experiment.worldcat.org/entity/work/data/1673335027#Topic/cooking_beverages_wine_&_spirits> # COOKING--Beverages--Wine & Spirits
    a schema:Intangible ;
    schema:name "COOKING--Beverages--Wine & Spirits"@en ;
    .

<http://id.loc.gov/authorities/subjects/sh2004000299> # Wine--Flavor and odor
    a schema:Intangible ;
    schema:name "Wine--Flavor and odor"@en ;
    .

<http://id.worldcat.org/fast/1175990> # Wine service
    a schema:Intangible ;
    schema:name "Wine service"@en ;
    .

<http://id.worldcat.org/fast/1200937> # Wine--Flavor and odor
    a schema:Intangible ;
    schema:name "Wine--Flavor and odor"@en ;
    .

<http://id.worldcat.org/fast/1754930> # Cooking (Wine)
    a schema:Intangible ;
    schema:name "Cooking (Wine)"@en ;
    .

<http://worldcat.org/entity/work/id/1673335027> # Papilles et molécules.
    schema:name "Papilles et molécules." ;
    .

<http://worldcat.org/isbn/9781118141847>
    a schema:ProductModel ;
    schema:isbn "1118141849" ;
    schema:isbn "9781118141847" ;
    .

<http://www.worldcat.org/title/-/oclc/748286866#CreativeWork/unidentifiedOriginalWork> # Papilles et molécules.
    a schema:CreativeWork ;
    schema:inLanguage "fr" ;
    schema:name "Papilles et molécules." ;
    .


Content-negotiable representations

关闭窗口

请登入WorldCat 

没有张号吗?很容易就可以 建立免费的账号.