Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor
Format: PDF / Kindle (mobi) / ePub
This 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, and also won the 2010 Gourmand Award for Canada for Best Design. 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.
a small pan, bring the grapefruit juice and sugar to a boil. Remove from the heat, skim off the impurities, and add the gelatin and the Campari. Pour into a small, lightly oiled container and cover with plastic wrap. Let chill for at least 8 hours, then cut the jelly into small cubes. Crunchy Hibiscus +350 g (1½ cup) peeled, cleaned green apples, cut into cubes +150 g (5.5 oz) water +100 g (3.5 oz) isomalt +3 tbsp dried hibiscus +1 egg white In a small pan, cook the apples, water, isomalt,
pairing has always depended more on the chef’s instincts than on her knowledge of foods’ aromatic molecules. Like a musician who ignores a score’s notes and plays by ear, the chef harmonizes by “nose.” This is because even though we have a relatively wide understanding of the aromatic molecules (the notes) that make up foods and beverages, this knowledge is in fact virtually unknown, unexploited, and even inaccessible to all but a few. This leads to uncertainty about which pairings are possible
whose blend contains more Sauvignon Blanc than Sémillon. Sémillon, when affected by Botrytis Cinerea (noble rot), as in the case of Sauternes, develops fragrances that are also similar to those of saffron. Such is also the case for white wines from Jurançon based on Petit Manseng or Gros Manseng or both, whether dry or sweet. Catalan Food and Wine Harmonies at elBulli Apricots with vanilla and saffron, in an emulsion of green pistachios (from elBulli’s 2008 menu) A dish that goes very
bourbon, brandies raised in oak, kirsch, and amaretto. Harmonious Pairings with Maple Syrup Everything we have learned so far in this chapter is meant to open up routes to new recipe ideas for cooking with maple syrup, as well as to present new wine pairing options for dishes flavored with this delicious product. For example, if you were to cook a salmon with maple syrup and black beer, the sweetness of the syrup and the bitterness of the beer would be your key elements in successfully
wines, 97 cantaloupe, aromatics shared with sherries, 67, 71 capsaicin see also chili peppers: aids weight loss, 179; complementary foods and wines, 181, 181, 184; as flavor enhancer, 179-180; heat units, 177; impact on taste, 177, 178, 179-180; molecular compounds in, 178-179 caramel see also sotolon: and barrel-raised wines, 85; complementary foods and wines, 78, 81, 84, 97, 108, 181 caraway: anise-flavored, 44, 47; complementary foods and herbs, 45 cardamom: and barrel-raised wines,