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

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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 answers to these questions and more. With an infectious enthusiasm, Chartier presents a revolutionary way of looking at food and wine, showing how to create perfect harmony between the ...

Taste Buds and Molecules: The Art and Science of Food with Wine 2010, McClelland & Stewart

ISBN-13: 9780771022531

Hardcover

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