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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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Add Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor, 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, Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor to the inventory that you are selling on WonderClubX
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Add Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor, 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, Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor to your collection on WonderClub |