Wow! eBook
Taste Buds and Molecules: The Aromatic Path of Wine and Foods
Author(s): Francois Chartier (Author)
- Publisher: John Wiley & Sons
- Publication Date: 10 Feb. 2012
- Language: English
- Print length: 240 pages
- ISBN-10: 1118141849
- ISBN-13: 9781118141847
Book Description
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.
Editorial Reviews
From the Back Cover
Taste Buds and Molecules
Winner, Best Cookbook in the World in the category of Innovation, 2009 Gourmand World Cookbook Awards
“The first stepinto a new world thatis now open wide in all its splendor to those who love gastronomy.” ?Juli Solerand Ferran Adrià, elBulli restaurant
“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, PhD in molecular biology
“François Chartier went beyond mere pondering and into some serious research. He might just have the keys to creating great wine and food matches more consistently.” ?Harvey Steiman, Wine Spectator
“An essential work for all those who lovewine and the pleasures of the table in general.”?Dr. Richard Béliveau, author of Cooking with Foods That Fight Cancer
About 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) made its grand entrance onto the world’s cooking stage when it 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 Québec, the highest distinction bestowed on citizens by the Québec government. The Canadian newspaper The Globe and Mail named him one of the forty-five Canadians who have most influenced world change in 2010, recognizing his research work, scientific contributions, and role in the application of the theory of aromas in cooking. Chartier’s new television show on Télé-Québec, Papilles, introduces unpretentious aromatic recipes, reinvented classics, and cleverly chosen and accessible food and beverage pairings.
