×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor
  • Alternative view 1 of Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor
  • Alternative view 2 of Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor
  • Alternative view 3 of Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor
  • Alternative view 4 of Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor
  • Alternative view 5 of Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor
  • Alternative view 6 of Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor
<Previous >Next
     

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

1.0 2
by Francois Chartier
 

"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

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.

Product Details

ISBN-13:
9781118141847
Publisher:
Houghton Mifflin Harcourt
Publication date:
02/28/2012
Pages:
224
Sales rank:
519,320
Product dimensions:
8.80(w) x 8.50(h) x 1.20(d)

Related Subjects

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 à 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.

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews

Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor 1 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
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!!!
Anonymous More than 1 year ago
Please check the sample before buying the ebook version! The print book is very &quot;artistic&quot; 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.