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Taste Buds and Molecules: The Art and Science of Food and Wine

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Taste Buds and Molecules: The Art and Science of Food and Wine - Chartier, Francois

What's the secret relationship between the strawberry and the pineapple? Between mint and Sauvignon Blanc? Thyme and lamb? Rosemary and Riesling? In Taste Buds and Molecules, sommelier Francois Chartier, who has dedicated over twenty years of passionate research to the molecular relationships between wines and foods, reveals the fascinating ... Read More

Taste Buds and Molecules: The Art and Science of Food and Wine 2011, McClelland & Stewart

ISBN-13: 9780771022678

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