La science aromatique des aliments et des vins
“The book was awarded the prestigious Best Cookbook in the World, Innovation category, at the Paris Gourmand World Cookbook Awards 2010.”
“Best of the Best” awarded to the best cookbook in the world of the last 20 years, during the celebrations of the 20th anniversary of the Gourmand World Cookbook Award 2015 in Frankfurt.
“A scientific and playful approach for a greater knowledge of FOOD, WINES and WINE and FOOD PAIRINGS. »
What is the relationship between strawberries and pineapple? Between mint and Sauvignon Blanc? Between oak barrels and grilled red meat? Between thyme and lamb? Between rosemary and Muscat?
François Chartier has devoted thirty years to passionate research on the chemistry of food. In Papilles et Molécules, he offers us a revolutionary way of approaching cuisine. It is also an exceptional tool for creating perfect harmonies between wines and dishes through the aromatic science of molecular harmonies instigated by Chartier in 2004.
Diving into the heart of the matter, he presents us with the molecules responsible for aromas and offers us, like magic formulas, a multitude of harmonic proposals to put this knowledge into practice.
The many aromatic families he has identified are all keys to perfect harmony, both in the creation of recipes in the kitchen and in the pairing of wines and dishes.
He presents his approach in an accessible and passionate language that has contributed to the success of his fourteen previous books. He also unveils his tips, ideas, recipes and personal charts that provide at a glance the easy and useful basics for creating everyday meals, such as those for holidays.
Whether you are a wine lover or sommelier, a budding cook or a professional chef, let yourself be carried away in this exploration of the world of flavours that will allow you to dare new and successful gourmet associations, both in cooking and with wine or other drinks.
Papilles et Molécules
Paperback : 214 pages
Publisher : La Presse (27 mai 2009)
Language : French
ISBN-10 : 9782923681061
ISBN-13 : 978-2923681061
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PUBLISHED IN OTHER LANGUAGES
This book has been published in English (Taste Buds and Molecules), specifically for the English-speaking market in Canada and the United States. The book has also been published in Spanish (Papilas y Moléculas) for Spain (where it is in its fourth edition) and South America. It has also been published in Russian and Hungarian.
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To get this book in Spanish: