Taste Buds and Molecules
What's the secret relationship between the strawberry and the pineapple? Mint and Sauvignon Blanc? Thyme and lamb? Saffron and yellow apples? Rosemary and Riesling?
In Taste Buds and Molecules, world-renowned sommelier François Chartier reveals the results of twenty years of passionate research, introducing a revolutionary way of looking at food and wine. By identifying the aromatic compounds responsible for certain fragrances, Chartier has opened the door to an exciting approach to creating new recipes and perfect food and wine pairings. The pages of this richly illustrated practical guide are brimming with photos, sketches, recipes from great chefs, and tips for creating everything from simple daily meals to tantalizing holiday feasts.
Wine amateurs and connoisseurs, budding cooks and professional chefs, and anyone who simply loves the pleasures of eating and drinking will be captivated and charmed by this journey into the hidden world of flavors.
Taste Buds and Molecules original version in French: Papilles et Molécules received international acclaim last February in Paris as the Best Innovative Food Book In The World by World Cookbook Awards 2010.
Taste Buds and Molecules is available in Canada, in all good booksores. To order now your copy of the book click here!
“[A] magnificent book. . . . This is a groundbreaking work, a first step into a world [that] will splendidly unfold for all those who love gastronomy.”– Ferran Adrià and Juli Soler, elBulli restaurant
“An essential work for all those who love wine and the pleasures of the table in general.”– Dr. Richard Béliveau, author of Cooking with Foods that Fight Cancer
“If there were a Nobel Prize for gastronomy, François 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, Ph.D., molecular biology
