passa ai contenuti
Taste buds and molecules : the art and science of food, wine, and flavor Anteprima di questo documento
ChiudiAnteprima di questo documento
Stiamo controllando…

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

Autore: François Chartier
Editore: Hoboken, N.J. : Wiley, 2012.
Edizione/Formato:   eBook : Document : EnglishVedi tutte le edizioni e i formati
Banca dati:WorldCat
Sommario:
""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
Voto:

(non ancora votato) 0 con commenti - Diventa il primo.

Soggetti
Altri come questo

 

Trova una copia online

Collegamenti a questo documento

Trova una copia in biblioteca

&AllPage.SpinnerRetrieving; Stiamo ricercando le biblioteche che possiedono questo documento…

Dettagli

Genere/forma: Electronic books
Informazioni aggiuntive sul formato: Print version:
Chartier, François.
Taste buds and molecules.
Hoboken, N.J. : Wiley, 2012
(DLC) 2011030354
(OCoLC)748286866
Tipo materiale: Document, Risorsa internet
Tipo documento: Internet Resource, Computer File
Tutti gli autori / Collaboratori: François Chartier
ISBN: 9780544188334 0544188330
Numero OCLC: 843126573
Descrizione: 1 online resource (223 p.) : col. ill.
Contenuti: 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.
Altri titoli: Papilles et molécules.
Responsabilità: François Chartier ; translated by Levi Reiss..
Maggiori informazioni:

Abstract:

""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"--

Commenti

Commenti degli utenti
Recuperando commenti GoodReads…
Stiamo recuperando commenti DOGObooks

Etichette

Diventa il primo.
Conferma questa richiesta

Potresti aver già richiesto questo documento. Seleziona OK se si vuole procedere comunque con questa richiesta.

Dati collegati


<http://www.worldcat.org/oclc/843126573>
library:oclcnum"843126573"
library:placeOfPublication
library:placeOfPublication
owl:sameAs<info:oclcnum/843126573>
rdf:typeschema:Book
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:bookFormatschema:EBook
schema:creator
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."
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"--"
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"--"
schema:exampleOfWork<http://worldcat.org/entity/work/id/762874879>
schema:genre"Electronic books."
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"
schema:publisher
schema:url<http://www.contentreserve.com/TitleInfo.asp?ID={117FFB4C-718B-4168-983C-AA4CDED8FA6E}&Format=410>
schema:url
schema:workExample

Content-negotiable representations

Chiudi finestra

Per favore entra in WorldCat 

Non hai un account? Puoi facilmente crearne uno gratuito.