MARC Record from marc_openlibraries_sanfranciscopubliclibrary

LEADER: 04160cam a2200517 a 4500
001 748286866
003 OCoLC
005 20151005094020.0
008 110825s2012 njua b 001 0 eng
010 $a2011030354
020 $a9781118141847
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050 00 $aTX726$b.C4413 2012
082 00 $a641.6/22$223
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100 1 $aChartier, François.
240 10 $aPapilles et molécules.$lEnglish
245 10 $aTaste buds and molecules :$bthe art and science of food, wine, and flavor /$cFrançois Chartier ; translated by Levi Reiss.
260 $aHoboken, NJ :$bWiley,$c2012.
300 $a223 p. :$bcol. ill. ;$c22 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
520 $a"If Catalan superchef Ferran Adria is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."--Globe and MailThis 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. 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"--Provided by publisher.
520 $a"This book presents a completely new way of looking at the world of wine, devised by award-winning sommelier Francois Chartier. Chartier has dedicated over twenty years of passionate research to the molecular relationships between wines and foods. This is the first book to present his findings, and approaches the subject of food-and-wine pairing from a molecular level. By looking at the flavor compounds inherent in some of our favorite foods and wines, Chartier has identified the keys to successfully pairing the ideal foods and wines together. His groundbreaking work on this subject has led to collaborations with some of the world's greatest chefs, including celebrated chef Ferran Adria of El Bulli in Spain, who has contributed a foreword to this book"--Provided by publisher.
504 $aIncludes bibliographical references and index.
650 0 $aCooking (Wine)
650 0 $aWine$xFlavor and odor.
650 0 $aWine service.
907 $a.b24987244$b12-20-18$c02-02-12
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957 00 $aOCLC reclamation of 2017-18
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