Taste Buds and Molecules: The Aromatic Path of Wine and FoodsHardback
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- Publisher: John Wiley & Sons Inc
- Format: Hardback | 240 pages
- Dimensions: 221mm x 229mm x 25mm | 885g
- Publication date: 21 February 2012
- Publication City/Country: Hoboken, NJ
- ISBN 10: 1118141849
- ISBN 13: 9781118141847
- Edition statement: New.
- Sales rank: 139,479
"If Catalan superchef Ferran Adria is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."--"Globe and Mail"This 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, and also won the 2010 Gourmand Award for Canada for Best Design. 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.
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Francois Chartier is the author of the popular French-language annual wine and food guide La Selection Chartier, now in its sixteenth edition, as well as the bestselling a Table avec Francois Chartier. In 2009, Chartier's original French edition of Taste Buds and Molecules (Papilles et Molecules) made its grand entrance onto the world's cooking stage when it won the prestigious Gourmand World Cookbook Award for Best Innovative Cookbookin the World--all languages considered. Chartieris the only Canadian to have ever been namedthe best world sommelier in French wines and spirits at the prestigious Grand Prix Sopexa. Pioneering what he calls "aromatic food harmonies and sommellerie," he used his groundbreaking research to collaborate with Ferran Adria and Juli Soler on the 2009-2010 menu at their legendary restaurant elBulli, which was voted the world's best restaurant five times over. He has been featured in such publications as Wine Spectator and in 2008 received l'Ordre National du Quebec, the highest distinction bestowed on citizens by the Quebec government. The Canadian newspaper The Globe and Mail named him one of the forty-five Canadians who have most influenced world change in 2010, recognizing his research work, scientific contributions, and role in the application of the theory of aromas in cooking. Chartier's new television show on Tele-Quebec, Papilles, introduces unpretentious aromatic recipes, reinvented classics, and cleverly chosen and accessible food and beverage pairings.
Back cover copy
Taste Buds and MoleculesWinner, Best Cookbook in the World in the category of Innovation, 2009 Gourmand World Cookbook Awards"The first stepinto a new world thatis now open wide in all its splendor to those who love gastronomy." --Juli Solerand Ferran Adria, elBulli restaurant"If there were a Nobel Prize for gastronomy, Francois Chartier would be a deserving recipient. It took a large measure of genius, creativity, and audacity to [establish the relationship] between aromatic molecules in foods and wines."--Martin Loignon, PhD in molecular biology"Francois Chartier went beyond mere pondering and into some serious research. He might just have the keys to creating great wine and food matches more consistently." --Harvey Steiman, Wine Spectator"An essential work for all those who lovewine and the pleasures of the table in general."--Dr. Richard Beliveau, author of Cooking with Foods That Fight Cancer
Of the five senses, it is perhaps taste that is the most deeply complex and rewarding. When aromatic flavors come together in perfect harmony, creating something greater than a simple mix of ingredients, we transcend the mundane and utilitarian act of eating and drinking to experience new and wonderful sensations.Through centuries of trial and error, sommeliers and chefs have mastered the art of combining ingredients and pairing foods and wines to surprise and delight the palate, but few have seriously studied the science that makes these flavor harmonies possible. Without the mysterious and seemingly magical relationships between molecules and taste buds--and between molecules and other molecules--the flavors we love might be profoundly different. In Taste Buds and Molecules, master sommelier-researcher-cook Francois Chartier explores the science of flavor to discover revolutionary new ideas and experiences. As evidenced by the dishes he created in the legendary elBulli kitchen with Ferran Adria and Juli Soler, Chartier exuberates in the unexpected and unexplained ways tastes and ingredients interact. Why do certain flavors form perfect harmonies? Why do thyme and lamb or rosemary and Riesling complement each other so well? Chartier reveals the answers here, helping you follow your own path to new flavor combinations and open new avenues to experimentation and delectation.Beyond these fascinating and practical insights on food, flavors, and wine, Chartier also includes recipes and ideas that explore these flavor concepts, as well as illustrations, photos, and sketches that bring together the art of flavor and the science that underpins it. This is neither a simple guide to food and wine pairing nor a scientific textbook, but a body of knowledge designed to set the table for your own creative culinary endeavors, to further refine your tastes, and to take your cooking to new and extraordinary heights.