Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor
Francois Chartier, Levi Reiss, Ferran Adrià, Juli Soler, and Richard Beliveau
9781118141847
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A first U.S. release of an award-winning guide to food and wine pairing draws on the expertise of top scientists and chefs to demonstrate why certain combinations work on a molecular level and how readers can apply scientific awareness to create ideal pairings.
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ISBN:
9781118141847
Dimensions (WxH):
8.75 x 8.75
Publisher:
Houghton Mifflin Harcourt
Publication Date:
February 03, 2012
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