Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor (Anglais) Relié – 3 février 2012
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And I think this book is helping me to analyze what my instinct tells me.
Also, I love how the combination of taste and how the chemistry of taste can help us combine food with wine and even different food together.
The book is easy to read and full of interesting fact even if it's full of scientific names.
A great gift for all wine lover, expert or not.
Commentaires client les plus utiles sur Amazon.com
François Chartier's work isn't really about food and wine pairings as such; that's just the medium Chartier is familiar with, and the one he chose to write what has got to be one of the best books I've seen describing flavor interactions. In that regard, it's pretty close to exhaustive, covering not just the foods themselves but common flavor molecules -- soloton, for example, which provides the mapley scent in fenugreek, or eugenol, the active flavor in cloves and a surprising number of other plants (including strawberries, Ceylon cinnamon, and pineapple), and many other things -- phenols, iodine compounds, terpenes, and the like. But it's not just bland academic discussions; although a quick brushup on organic chemistry wouldn't hurt, it also talks about individual foods and the flavors that develop as they're prepared, and just as importantly, how and where the same or complementary compounds show up in wines and cheeses. There's even a whole chapter on maple syrup -- while it's not very common for most people outside breakfast, I personally use it in cooking every once in a while so I'm glad to see Chartier putting in a good word for it.
I've seen a few complaints about the graphic design, and although it's pretty busy and a little hipsterish, I don't find it all that bad; the charts describing relations between foods and flavors are generally pretty clear, and the photography is generally quite good, at least if you're into food photos with very shallow depth of field (a technique I've seen used most effectively in the humor-oriented Mini-Mart A La Carte). I'm taking a star off for that, though -- I don't mind the overall presentation but as the other reviews show, not everyone likes it. However, overall I'd say this is one of the best books I've seen on understanding flavor on a molecular level, building on the work of Harold McGee, Hervé This, and Ferran Adria quite effectively.
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