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PAPILLES ET MOLÉCULES : LA SCIENCE AROMATIQUE DES ALIMENTS ET DES VINS
 
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PAPILLES ET MOLÉCULES : LA SCIENCE AROMATIQUE DES ALIMENTS ET DES VINS [Paperback]

FRANÇOIS CHARTIER (Author)
4.0 out of 5 stars  See all reviews (2 customer reviews)
List Price: CDN$ 39.95
Price: CDN$ 34.60 & this item ships for FREE with Super Saver Shipping. Details
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3 of 3 people found the following review helpful
5.0 out of 5 stars Nouvelle Révolution en Sommelerie culinaire, Feb 18 2011
This review is from: PAPILLES ET MOLÉCULES : LA SCIENCE AROMATIQUE DES ALIMENTS ET DES VINS (Paperback)
Ce livre de sommellerie culinaire est aussi avant-gardiste que l'est tout le travail fait à El Bulli sur la cuisine moléculaire.

C'est un livre qui va au bien delà des concepts préétablis et qui nous donne une vision plus juste des accords mets vins en nous expliquant pourquoi, chimiquement, tel ou tel accord est plus souhaitable par rapport à un autre.

Un must pour tout sommelier, tout chef ou tout épicurien désirant des accords mets vins plus judicieux.

Bien qu'il y ait beaucoup d'informations sur les composés chimiques des aliments et des vins, on doit porter notre attention sur l'importance des choix des aliments dans nos préparations culinaires.

There is an English version of it : Taste Buds and Molecules: The Art and Science of Food With Wine
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0 of 20 people found the following review helpful
3.0 out of 5 stars Not english, Dec 5 2010
This review is from: PAPILLES ET MOLÉCULES : LA SCIENCE AROMATIQUE DES ALIMENTS ET DES VINS (Paperback)
the book looks good but this is not in english, not sure if there is an english version but it should have said someone that the entire book is in another language
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