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Taste Buds and Molecules: The Art and Science of Food With Wine Hardcover – International Edition, September 28, 2010

4 out of 5 stars 2 customer reviews

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Editorial Reviews


"An essential work for all those who love wine and the pleasures of the table in general."
— Dr. Richard Béliveau, bestselling author of Foods that Fight Cancer

"Let yourself be swept up by this magnificent book. . . . [This is] the first step into a new world that is now open wide in all its splendour to those who love gastronomy."
— Juli Soler and Ferran Adrià, elBulli restaurant

"If Catalan superchef Ferran Adrià is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."
— Globe and Mail

About the Author

FRANÇOIS CHARTIER is the only Canadian to be honoured with the prestigious Grand Prix Sopexa International as the world's best sommelier in French wines and spirits. He is the author of the bestselling À table avec François Chartier and publishes the annual guide La Sélection Chartier (in its 14th edition). He is currently conducting research on molecular harmonies and wine stewardship, a discipline that he originated. His pioneering work has led to collaborations with some of the world's greatest chefs, including the celebrated Ferran Adrià. In 2008, he recieved l'Ordre national du Québec, the highest distinction granted by the Quebec government.

Product Details

  • Hardcover: 216 pages
  • Publisher: McClelland & Stewart (September 28, 2010)
  • Language: English
  • ISBN-10: 0771022530
  • ISBN-13: 978-0771022531
  • Product Dimensions: 8.7 x 0.9 x 8.7 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #2,207,972 in Books (See Top 100 in Books)

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Top Customer Reviews

Format: Hardcover Verified Purchase
This type of presentation about wine is usually shunned; but as the author points out "science helps you understand empirical judgments". I enjoyed the book very much and it certainly enhanced my understanding of wine and food pairing. The major (although trivial)problem with the translation is the translator's lack of familiarity with American/English wine jargon. At times the translation sounds stilted.
Joseph V. Formica, PhD, CWE
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Format: Hardcover
I have thoroughly enjoyed owning this book, as simply an enlightening read, but more so as a guide to creating food/wine parings. I have created 3 complete meals, based on the book. 2 started with a spice, the other with beef. The charts provided me with the complementary foods, compounds, etc, and finally a choice of wines. All three experiences went way beyond my expectations and as well, engendered very interesting table conversation. It's been a lot of study, a lot of creative work,comparing, modifying recipes etc. but well worth the effort. I highly recommend it for those unafraid of culinary adventure.
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