Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor

( 2 )

Overview

"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. ...

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Overview

"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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Product Details

  • ISBN-13: 9781118141847
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 2/28/2012
  • Edition number: 1
  • Pages: 224
  • Sales rank: 523,615
  • Product dimensions: 8.80 (w) x 8.50 (h) x 1.20 (d)

Meet the Author

François Chartier is the author of the popular French-language annual wine and food guide La Sélection Chartier, now in its sixteenth edition, as well as the bestselling — Table avec François Chartier. In 2009, Chartier's original French edition of Taste Buds and Molecules (Papilles et Molécules) 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 Adrià 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.

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Table of Contents

Foreword by Juli Soler and Ferran Adrià, elBulli restaurant 8

Foreword by Dr. Richard Béliveau 11

Acknowledgments 12

Author Introduction 14

Introductory Chapters

The Culinary Revolution 19
Unleashed by the principles of food harmony and molecular sommellerie

Food Harmony and Molecular Sommellerie 23
The genes of a new harmonious science balancing cuisine, wine, and wine and food pairings

elBulli 29
A trip into the universe of the “Best Restaurant in the World”

Aromas and Flavors 35
The fundamental importance of aromas in identifying and appreciating the taste of foods, wines, and beverages

Chapters on Food and Wine Pairing

Mint and Sauvignon Blanc 43
An open door into the world of anise-flavored foods and wines

Sotolon 57
The molecular chain linking vin jaune, curry, maples syrup, Sauernes, etc.

Fino and Oloroso 65
A veil of aromas with sherry wines

Oak and Barrels 77
Oak: The maestro of aromas and flavor enhancement

Beef 87
From the stockyard to the oven

Gewürztraminer/Ginger/Lychee/Scheurebe 95
Molecular family history

Pineapple and Strawberries 105
A strange overlapping destiny

Cloves 111
The spice of the barrel

Rosemary 121
A Southerner … with an Alsatian profile!

Saffron 131
The Queen of Spices

Ginger 141
A seducer with a great power of attraction

Maple Syrup 149
The aromatic sap stamped with a Quebec identity

Quebecois and Classic European Cheeses 159
Tracking down their aromas

Cinnamon 169
A hot and sensual spice

Capsaicin 177
The "fiery" molecule in chili peppers

A Taste of Cold 187
Apples and other foods with refreshing flavors

Experiments in Food Harmony and Molecular Sommellerie 197
A molecular tasting meal with two master chefs

Mini Glossary 211

Bibliography 212

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Recipe

SOMMELIER-COOK'S HINT

Pineapple scented with fennel and star anise, Ferran Adrià-style Impress your guests with ideas perfected in Ferran Adrià's famous workshop and published in the remarkable and very accessible book A Day at elBulli (Phaidon). These ideas can actually be quite easy to execute; this recipe—which stems from Adrià's work on infusion methods without liquid—serves as proof. It allows the pineapple's aromatic molecules to intermingle with the volatile compounds of the family of anise-flavored foods, which are found in Sauvignon Blanc and Petit Manseng wines, as well as in fennel and star anise. In short, the ingredients and the wine seem made for each other.

In an airtight container, place a layer of fresh fennel fronds and a few pieces of Chinese star anise. Place fresh pineapple segments on top. Cover with another layer of fresh fennel fronds and Chinese star anise. Close the container and let the mixture sit for seven hours. As I have said throughout this chapter, don't hesitate to replace the pineapple with strawberries!

Serve the dish right in this "fennel nest" and experience the harmony on your taste buds when you pair it with an exotic, spicy, mellow, and subtly anised Jurançon, such as the superb Symphonie de Novembre Jurançon 2004, Domaine de Cauhapé, France.

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  • Anonymous

    Posted February 15, 2014

    This Ebook is garbage!!

    Complete waste of money, do not buy this book. This book was not properly converted to an appropriate ereader format andbit is completely illegible. I WANT MY MONEY BACK!!!

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  • Anonymous

    Posted January 2, 2013

    Please check the sample before buying the ebook version! The pri

    Please check the sample before buying the ebook version! The print book is very "artistic" and so the ebook version is basically
    photos of pages with text superimposed. Depending on platform, it either comes out too small to read (and the font setting does
    nothing) or it runs off the page and is again unreadable. Very disappointing.

    Very good content, but a very poor conversion to ebook. It's simply unreadable on every version (Mac, PC, iPad) that I've tried.

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