Taste Buds and Molecules by Chartier, Francois -- Read -- Imperial Library of Trantor

Index

Title Table of Contents Foreword by Juli Soler and Ferran Adrià, elBulli restaurant Foreword by Dr. Richard Béliveau Acknowledgments Author Introduction The Culinary Revolution Food Harmony and Molecular Sommellerie elBulli Aromas and Flavors Mint and Sauvignon Blanc Sotolon Fino and Oloroso Oak and Barrels Beef Gewürztraminer/Ginger/Lychee/Scheurebe Pineapple and Strawberries Cloves Rosemary Saffron Ginger Maple Syrup Quebecois and Classic European Cheeses Cinnamon Capsaicin A Taste of Cold Experiments in Food Harmony and Molecular Sommellerie Mini Glossary Bibliography

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