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|b .C4413 2012
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|a CKB088000
|2 bisacsh
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1 |
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|a Chartier, François.
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| 240 |
1 |
0 |
|a Papilles et molécules.
|l English
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| 245 |
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|a Taste buds and molecules :
|b the art and science of food, wine, and flavor /
|c François Chartier ; translated by Levi Reiss.
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| 260 |
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|a Hoboken, N.J. :
|b Wiley,
|c 2012.
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| 300 |
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|a 223 p. :
|b col. ill. ;
|c 22 cm.
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| 500 |
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|a Originally published in French as "Papilles et molécules" (Montréal : Editions La Presse, c2009)
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| 504 |
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|a Includes bibliographical references and index.
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|a Foreword by Juli Soler and Ferran Adrià, elBulli restaurant 8Foreword by Dr. Richard Be;liveau 11Acknowledgments 12Author Introduction 14Introductory ChaptersThe Culinary Revolution 19Unleashed by the principles of food harmony and molecular sommellerieFood Harmony and Molecular Sommellerie 23The genes of a new harmonious science balancing cuisine, wine, and wine and food pairingselBulli 29A trip into the universe of the "Best Restaurant in the World"Aromas and Flavors 35The fundamental importance of aromas in identifying and appreciating the taste of foods, wines, and beveragesChapters on Food and Wine PairingMint and Sauvignon Blanc 43An open door into the world of anise-flavored foods and winesSotolon 57The molecular chain linking vin jaune, curry, maples syrup, Sauernes, etc.Fino and Oloroso 65A veil of aromas with sherry winesOak and Barrels 77Oak: The maestro of aromas and flavor enhancementBeef 87From the stockyard to the ovenGewürztraminer/Ginger/Lychee/Scheurebe 95Molecular family historyPineapple and Strawberries 105A strange overlapping destinyCloves 111The spice of the barrelRosemary 121A Southerner... with an Alsatian profile!Saffron 131The Queen of SpicesGinger 141A seducer with a great power of attractionMaple Syrup 149The aromatic sap stamped with a Quebec identityQuebecois and Classic European Cheeses 159Tracking down their aromasCinnamon 169A hot and sensual spiceCapsaicin 177The 'fiery" molecule in chili peppersA Taste of Cold 187Apples and other foods with refreshing flavorsExperiments in Food Harmony and Molecular Sommellerie 197A molecular tasting meal with two master chefsMini Glossary 211Bibliography 212.
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| 650 |
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|a Wine
|x Flavor and odor.
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|a Wine service.
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|c 02-20-13
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