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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
Edition: Hardcover
17 used & new from CDN$ 0.83

8 of 8 people found the following review helpful
4.0 out of 5 stars Fascinating, Nov. 26 2010
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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