TASTE BUDS AND MOLECULES
La science aromatique des aliments et des vins // Original Title: Papilles et molécules
LES ÉDITIONS LA PRESSE
In this first volume of Papilles et molécules (Taste Buds and Molecules), internationally renowned sommelier François Chartier shares the initial results on the aromatic road to finding the volatile components of wines and foods. He offers simple specific keys to unlock flavour potential from everyday meals, such as tasty sandwiches to festive cooking and the creations of the world’s greatest chefs. Paris World Cookbook Awards 2010. (Book published in French – English translation available « Taste Buds and Molecules »)
Foreign Rights sold in: English (Canada and USA), Hungarian and Russian.