What's the secret relationship between the strawberry and the pineapple? Between mint and Sauvignon Blanc? Thyme and lamb? Rosemary and Riesling? In Taste Buds and Molecules, sommelier François Chartier, who has dedicated over twenty years of passionate research to the molecular relationships between wines and foods, reveals the fascinating answers to these questions and more. With an infectious enthusiasm, Chartier presents a revolutionary way of looking at food and wine, showing how to create perfect harmony between the two by pairing complementary (and often surprising) ingredients. 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 flavours.

Taste Buds and Molecules: The Art and Science of Food With Wine

Cookbooks, Food & Wine

Chartier, François

Beverages & Wine

MCCLELLAND STEWART

What's the secret relationship between the strawberry and the pineapple? Between mint and Sauvignon Blanc? Thyme and lamb? Rosemary and Riesling? In Taste Buds and Molecules, sommelier François Chartier, who has dedicated over twenty years of passionate research to the molecular relationships between wines and foods, reveals the fascinating answers to these questions and more. With an infectious enthusiasm, Chartier presents a revolutionary way of looking at food and wine, showing how to create perfect harmony between the two by pairing complementary (and often surprising) ingredients. 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 flavours. From the Hardcover edition.

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

"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.

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

Harvest

Plus de 800 ides de recettes aromatiques, 295 fiches aliments, vins et boissons pour cuisiner et russir vos harmonies mets et vins. Saviez-vous que les asperges vertes grilles sont excellentes avec du chocolat noir Que le curry est presque le frre aromatique du sirop d'rable Pourquoi le jambon fait si bon mnage avec le clou de girofle et l'ananas Pourquoi aime-t-on manger des moules avec des frites Dans L'essentiel de Chartier, le crateur d'harmonies de rputation internationale nous donne les cls des harmonies aromatiques russies tant en cuisine qu' table. De consultation facile, l'ouvrage prsente 295 aliments, vins, bires, ths et alcools, sous forme de fiches classes par ordre alphabtique. Pour chaque produit prsent, on dcouvrira les aliments et les boissons de mme famille aromatique, ainsi que des ides de recettes, dont plusieurs cres avec son complice Stphane Modat, chef des restaurants du Fairmont Le Chteau Frontenac. De quoi stimuler votre crativit culinaire et faire d'tonnantes dcouvertes.

L'essentiel de Chartier - l'ABC des harmonies aromatiques à table et en cuisine

Cooking Education & Reference

LA PRESSE

A table avec François Chartier : Tome 1

LA PRESSE (ÉDITIONS)

Papilas y moléculas: La ciencia aromática de los alimentos y el vino

Planeta Gastro

La cocina aromática: Toda la ciencia de los aromas para cocinar en casa

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