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8 of 8 people found the following review helpful
4.0 out of 5 stars Fascinating
A fascinating explanation and exposition of food-food and food-wine matching based on aromatic compounds in common. It is presented reasonably clearly, despite the amount of technical language and information necessary.

A lot of repetition can be forgiven as necessary to maintain the context for the reader. It is not an index of food and wine matches, rather it...
Published on Nov. 26 2010 by sdelaney

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1 of 1 people found the following review helpful
1.0 out of 5 stars Article jamais recu, pas de remboursement
Je n'ai jamais reçu l'article même s'il a été commandé en octobre 2012. J'aimerais un remboursement ou que le vendeur communique avec moi, merci.
Published 21 months ago by emilie116


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8 of 8 people found the following review helpful
4.0 out of 5 stars Fascinating, Nov. 26 2010
This review is from: Taste Buds and Molecules: The Art and Science of Food With Wine (Hardcover)
A fascinating explanation and exposition of food-food and food-wine matching based on aromatic compounds in common. It is presented reasonably clearly, despite the amount of technical language and information necessary.

A lot of repetition can be forgiven as necessary to maintain the context for the reader. It is not an index of food and wine matches, rather it creates a foundation for personal exploration. Perhaps one of the best parts are the creative recipe and matching suggestions that encourage you to explore the ideas and concepts on your own. I would say this book is oriented toward the person very keen on fine cooking and dining, and fine wines.
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1 of 1 people found the following review helpful
4.0 out of 5 stars Worth reading, Jan. 10 2011
This review is from: Taste Buds and Molecules: The Art and Science of Food With Wine (Hardcover)
Great subject, innovative approach based on aromatic compounds results in interesting wine/food pairings and flavour associations.

Food and aromas primarily in the mediterranean/middle eastearn herb and spice range (Anise-flavoured foods, cloves, rosemary, saffron, ginger, cinnamon, chili peppers, cool flavours, sherry wines), with some sweet associations (Sauternes, Maple syrup, Pinapple and strawberries, Gewürztraminer and lychee) and a nod to beef and cheese.

Looking forward to the exploration of more wine aromatic compounds and food associations.

Somewhat annoying writing style detracts from the great contents.
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2 of 2 people found the following review helpful
4.0 out of 5 stars Very informative, for those who are serious about cooking, Feb. 16 2012
This book goes into the complexities of matching foods with other foods and foods with wine - it explains scientifically in great detail why foods and wines work togegeter. The only compaint I have is that there is no index so it is very difficult to find a specific food item that you may want to use. This is a great reference book.
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1 of 1 people found the following review helpful
1.0 out of 5 stars Article jamais recu, pas de remboursement, March 10 2013
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Je n'ai jamais reçu l'article même s'il a été commandé en octobre 2012. J'aimerais un remboursement ou que le vendeur communique avec moi, merci.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Excellent book, Dec 24 2011
This review is from: Taste Buds and Molecules: The Art and Science of Food With Wine (Hardcover)
This book is excellent. Its not only applicable to wine. The book is an excellent source of inspiration for flavor combinations in recipes.
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5.0 out of 5 stars Must have cooking book, March 1 2014
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Because it's a must have cooking book
Almost all flavours alliance and theory is in that book
well explained!
Allready got the french book
Offered the English version to a australian Chef
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5.0 out of 5 stars Taste Buds and Molecules: The Art and Science of Food With Wine, June 25 2013
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This review is from: Taste Buds and Molecules: The Art and Science of Food With Wine (Hardcover)
This makes a great gift. The book takes time to get through because of the complexities of the concepts and combinations..
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Taste Buds and Molecules: The Art and Science of Food With Wine
Taste Buds and Molecules: The Art and Science of Food With Wine by Francois Chartier (Hardcover - Sept. 28 2010)
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