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Books  >>  Cooking

Francois Chartier

Taste Buds and Molecules

Francois Chartier Taste Buds And Molecules The Art And Science Of Food Wine And Flavor
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Main description:

"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.

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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